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Bruine bonensoep (Brown bean soup)

A healthy Dutch Soup

400 g of dried kidney beans
4 leeks
1 bunch of celery leaves
50 g of butter
A pinch of salt


First, soak the beans for at least 12 hours in a large pan filled with 2.5 litres of cold water. Then boil the beans (in the same water) in a covered pan for about 2 hours or until tender. Meanwhile, cut the leek into rings and finely chop the celery leaves. Add the leeks and celery leaves to the pan and allow to cook for a further 30 minutes. Next, drain the remaining liquid into another pan and finely puree the bean mixture in a blender. Dilute the bean puree with the remaining cooking water to create a thick soup and stir in the butter. Add salt and pepper to taste and any leftover cooked meats (such as sliced smoked sausage) and croutons if desired.

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