East Flanders bean soup with savoy cabbage and bacon

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A bowl of East Flanders bean soup is meal soup at its best. White beans, savoy cabbage and bacon make this a sturdy country soup that needs little more than bread.

Serves: 4 people

Preparation time: 70 min

Ingredients

• dried white beans, soaked – 10 oz
• bacon cubes – 5 oz
• onion, chopped – 1
• carrots, diced – 2
• leek, sliced – 1
• savoy cabbage, shredded – 9 oz
• celery stalks, chopped – 2
• chicken stock – 6 1/3 cups
• bay leaf – 1
• thyme – 1 tsp
• black pepper – 1/2 tsp
• salt – to taste

Method

1. Cook the soaked beans in part of the stock for about 45 minutes until tender. Keep the cooking liquid, as it adds flavor and body later on.
2. Cook the bacon cubes in a large pot and add the onion, carrots, leek and celery. Let the vegetables soften gently for 5 minutes.
3. Add the beans with their liquid, the remaining stock, the savoy cabbage, bay leaf, thyme and black pepper. Simmer the soup for another 20 minutes.
4. Remove the bay leaf and season with salt to taste. Serve the soup hot in large bowls.