Drenthe brown bean soup with onion and bay leaf

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Drenthe brown bean soup is a true country meal soup. Brown beans, onion and bay leaf create a simple yet deep flavor that becomes even better the next day.

Serves: 4 people

Preparation time: 70 min

Ingredients

• dried brown beans, soaked – 10 oz
• onions, roughly chopped – 2
• carrots, sliced – 2
• leek, sliced – 1
• smoked bacon, cubed – 5 oz
• beef stock – 6 1/3 cups
• bay leaves – 2
• celery stalks, chopped – 2
• black pepper – 1/2 tsp
• salt – to taste

Method

1. Cook the soaked brown beans in the stock with the bay leaves for 45 to 50 minutes until tender. Skim off any foam from the surface if needed.
2. Cook the bacon in a separate pan and add the onions, carrots, leek and celery. Let the vegetables soften for 5 minutes.
3. Add the bacon and vegetables to the beans and let the soup simmer for another 20 minutes so the flavors can come together fully.
4. Remove the bay leaves, season with salt and black pepper to taste and serve the soup very hot.