Dutch Brown Bean soup

A delicious traditional Dutch soup with brown beans.


This meal of a soup will wrap you up like a warm blanket on a cold day. Legume-based soups are a Dutch dietary staple, and this bruine bonen soep is nutritious, filling and a cinch to make -the ideal mid-week meal for the whole family. It’s made with brown beans, a typical Dutch variety of the Phaseolus vulgaris family, but you can use pinto beans if you can’t find brown beans.


  • 150 g smoked bacon, cubed
  • 1 tablespoon unsalted butter
  • 5 shallots, chopped
  • 1 large carrot, finely diced
  • 1 large leek, thinly sliced
  • 1 tablespoon paprika powder
  • 3 cans brown beans, or pinto beans, drained and rinsed: ca.1.2 kg
  • 350 ml 75 tomato puree
  • 500 ml beef stock
  • 2 bay leaves, fresh or dried
  • Sweet soy sauce (ketjap manis), or Worcester sauce, to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup chopped celery leaves


  1. In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the paprika powder. Mix well. Now add the beans, tomato puree, stock and bay leaves.
  2. Bring the soup to the boil, cover and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce). Then, blitz the soup half smooth, using a blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves just before serving.


[ text with tips and tricks explaining the renewal of the recipe by students]

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