bruine bonen soep

[ruiter]

Brown bean soup is a typical dish that used very often eaten in winter. Sometimes there is a dessert eaten, but often not. And you could pick up a nice shiny apple from the kitchen.

This recipe from my grandmother. She always had bags of dried beans and legumes. The night before she put the beans in plenty of water on the counter in the week. The next morning after the beans were rinsed again with water brought to a boil and then cook slowly on one of its cookers cooked.





For the soup she used:

¼ kilo of dry beans.
2 liters of water or broth
1 leek
2 winter roots
1 celeriac
3 onions
1 bay leaf
1 clove
150g smoked bacon
salt and pepper
parsley
smoked sausage
smoked sausageThe brown beans rinsed after being soak overnight in plenty of water.

The next day, drain and set up with plenty of water (and usually a spoonful of ash from the wood stove).

The older the beans the longer they have to cook to tender.

The beans were almost done, she did it in her soup pot and filled it with water to about 2 liters.

In addition, they added, usually the leeks, winter carrots, celery and onion (everything cleaned, chopped and washed if necessary), a bay leaf, cloves and the piece of bacon 150g and salt and pepper to taste.

Sometimes they did there two peeled sliced ​​potatoes at. The soup certainly continue cooking for 45 minutes.

The last 20 minutes they did even a smoked sausage with beans.

Smoke Bacon and sausage were deleted from the soup and cut into small slices. Sometimes they were made back in the soup, sometimes separately put in the soup. Bread was always eaten in there. Sometimes there was chopped savory or parsley sprinkled over.