Dutch Brown Bean Soup

Nutriscore Rating: 69/100

Warm up with the comforting, rustic flavors of Dutch Brown Bean Soup, a hearty and wholesome dish inspired by traditional Dutch cuisine. This savory soup features tender brown beans (or pintos), smoky diced bacon, and a medley of aromatic vegetables like onion, carrot, and celery, all simmered together in a rich, paprika-spiced broth. Creamy potatoes add a velvety texture, enhanced by partially blending the soup for a luscious yet chunky consistency. Perfect for chilly evenings, this one-pot meal is easy to prepare and brimming with earthy, satisfying flavors. Garnished with fresh parsley and served alongside crusty bread, it’s the ultimate cozy comfort food. Ideal for meal prep or feeding a crowd, this brown bean soup is both nutrient-packed and irresistibly delicious.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 250 g Dried brown beans (or pinto beans as a substitute)
• 100 g Bacon, diced
• 2 tbsp Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 medium Carrots, chopped
• 2 stalks Celery stalks, chopped
• 2 medium Potatoes, peeled and diced
• 2 cloves Garlic cloves, minced
• 1.5 liters Vegetable or chicken stock
• 1 leaf Bay leaf
• 1 tsp Ground paprika
• 0.5 tsp Freshly ground black pepper
• 1 tsp Salt
• 2 tbsp Fresh parsley, chopped (for garnish)

📝 Instructions

11 steps

1. Rinse the dried brown beans under cold water and soak them overnight in a bowl with plenty of water.

2. The next day, drain the soaked beans and set them aside.

3. In a large soup pot, melt the butter over medium heat. Add the diced bacon and cook until it is crispy and browned, about 5 minutes.

4. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften.

5. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

6. Add the soaked and drained brown beans to the pot, followed by the diced potatoes.

7. Pour in the vegetable or chicken stock, ensuring the beans and vegetables are fully submerged. Add the bay leaf, ground paprika, salt, and black pepper.

8. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer gently for about 45 minutes to 1 hour, or until the beans are tender and the flavors have melded together.

9. Remove the bay leaf from the pot and use a handheld immersion blender to partially blend the soup to achieve a slightly creamy texture while still retaining some whole beans and vegetable chunks. Alternatively, transfer 1-2 cups of the soup to a blender, puree it, and return it to the pot.

10. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

11. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread on the side.

Nutrition Facts

1 serving (644.2g)

Calories		500
% Daily Value*
Total Fat		16.7 g	21%
	Saturated Fat	7.1 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		35 mg	12%
Sodium		2512 mg	109%
Total Carbohydrate		65.1 g	24%
	Dietary Fiber	14.2 g	51%
	Total Sugars	6.4 g
Protein		24.5 g	49%
Vitamin D		0.4 mcg	2%
Calcium		155 mg	12%
Iron		4.5 mg	25%
Potassium		1802 mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 611 cal (29.9%%)

Protein: 387 cal (19.0%%)

Carbs: 1043 cal (51.1%%)