Dutch Bean Soup

Name: Dutch Bean Soup
Yield: Serves Four to Six
Cuisine: Dutch
Ingredients: 350 g/12 oz brown beans or red kidney beans soaked overnight, boiled, and mashed; 350 g/12 oz brown beans or red kidney beans soaked overnight, boiled, and mashed; 2 leeks, chopped; 40 g/1½ oz butter; ground cloves; 1.5 litres/2¾ pints good beef stock; curry powder; 100 g/4 oz minced pork; 50 g/2 oz fatty bacon, minced; 2 large onions, chopped; ½ teaspoon rubbed sage; 1 stick celery, chopped; salt and pepper; salt and pepper

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

2 large onions, chopped
100 g/4 oz minced pork

Europe
Netherlands
Soup
Starter
Gluten-free

Method

Combine half the onion with the pork and bacon and season well. Add the sage and make into small balls.

Slowly cook the rest of the onion, the celery and the leek in the butter until they are very soft but not browned. Add the mashed beans and stock. Heat, stirring, then add the meat balls. Cook for 30 minutes and add a pinch each of curry powder, cloves, salt and pepper.