Dutch brown bean soup a.k.a. bruine bonensoep


A Dutch brown bean soup is a lovely classic winter soup. Perfect for those cold days, served with bread. Ready in 45 minutes.

45 minutes 6 people Main course
Dutch brown bean soup a.k.a. bruine bonensoep


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  • 2 jars of brown beans (456 gram x 2 = 930 gram total)
  • 2 onions
  • 1/2 celery root
  • 2 large leeks
  • 1 large carrot
  • 3 medium-sized floury potatoes
  • 2 bay leaves
  • 3 cloves
  • 2 tablespoons tomato paste (not pictured)
  • butter
  • 1 smoked sausage
  • 2,5 liter water
  • pepper and salt to taste
Dutch brown bean soup a.k.a. bruine bonensoep ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • colander
  • large pan
  • wooden spoon


45 minutes 6 people Main course

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Preparation -- 15 minutes

PEEL the carrot, celery root and potatoes, RINSE them well under running cold water along with the leeks. CHOP the celery root, carrot and potatoes into cubes and the leeks into thin rings.

PEEL and finely chop the onions. DRAIN the brown beans and rinse them with water.

Finishing the Dutch brown bean soup -- 30 minutes

HEAT butter in a large pan and sauté the chopped onions. ADD the diced potatoes, celery root and carrot and sauté them a few minutes more. ADD the tomato paste and cook them for another minute.

ADD the leek and again cook a few minutes more. POUR in the water along with the drained beans, bay leaves and cloves. Let the soup cook on low heat until the veggies are soft enough, that will take about 20 minutes.

You can choose to puree the soup, but we like it better as it is. ADD the smoked sausage at the last 20 minutes, so it can be heated all the way through. REMOVE the bay leaves and cloves and season the soup with pepper and salt.

REMOVE the smoked sausage from the soup and chop into pieces before serving. SERVE this lovely soup with some bread and enjoy!

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