As a kid growing up in Holland, I used to love bruine bonen soep. And we were vegetarian when I was a kid, so besides leaving out the oil, I guess I could have used the recipe from those days, but I have no idea what my mother really did, although I liked to hang out in the kitchen and often helped with cooking.
So, since I have quite an inventory of kidney beans and pinto beans and other pulses, I figured it's soup season, and I made this improvisation based on a recipe from a Dutch website. I ended up straying very far from the original, but the result was amazing. My neighbor who ate some of it said it was the best soup he ever had in his life.
Bruine Bonen Soep
Kidney Bean Soup
2 cups of kidney beans or pinto beans, dry
1-3 bay leaves
2-3 medium sized onions, cut-up fine
2-3 shallots or other small onion
4-5 chillis and/or jalapenos, or both - cut-up fine
1 leek, washed and sliced fine.
5-10 cloves of garlic, minced
1-3 toes of turmeric, minced or 1 tsp of turmeric powder
2 sprigs of fresh thyme
1/2 cup of celeriac root, parsnip, or turnip
2-3 stalks of celery, including leaves
2-3 potatoes, washed and diced,
1-2 carrots peeled & diced
2 tomatoes, or a 15- Oz can of diced tomatoes
some tientsin veggies
some miso, or gochujan, or Yondu to taste.
if you want some chewyness, you could add in some baked seitan (kao fu), or ΅soy chunks or TVP. etc. Could also be mushrooms.
- Cut up the onions fine and dry roast for 5 mins at 425F (Medium High)
- Add in the minced garlic, minced shallots and chilis, turmeric and fry it some more but adding about 1 cup of water or veggie broth.
- Add in the drained beans and 2 pints of veggie broth.
- Let cook for 1- 1.5 hrs, until the beans are soft.
- Puree it with a stickblender or in a food processor.
- Add in the cut-up veggies, potato, tomato, thyme simmer low for 30 mins.
- Add more water to gain right consistency and finish the taste with miso or gochujang or similar.