This Dutch brown bean soup combines bacon, pinto beans, and vegetables blended into a thick, savory texture that delivers comfort in a single pot. The paprika and beef stock create deep, warming flavor perfect for cold-weather meals.
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Heat a large pot over medium heat and add the unsalted butter to melt.
Add the cubed bacon and fry until it has rendered its fat and has a nice color.
Add the chopped shallots, diced carrot, and finely sliced leek to the pot.
Stir in the paprika, mix well, and allow the vegetables to sweat for a few minutes until softened.
Add the drained and rinsed beans, tomato puree, bay leaves, and beef stock to the pot.
Stir everything together to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
After simmering, find and remove the bay leaves.
Season the soup to taste with salt, black pepper, Worcestershire sauce, and ketjap manis (sweet soy sauce).
Using an immersion blender, blitz the soup until it is about half smooth, leaving some texture.
Give the soup one final stir with a spoon and serve hot.
Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on stovetop over medium heat, thinning with broth if needed.
blender or immersion blender
Yes. Soak 1.5 cups dried pinto beans overnight, then simmer 1.5–2 hours until tender before adding to the soup.
The blending step creates a thick, creamy texture. If too thick, thin with additional beef stock. If too thin, simmer uncovered to reduce.
Yes. Cool completely, store in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop.
Pancetta, smoked ham, or vegetarian bacon work well. Use the same weight and render it the same way for fat and flavor.
Yes, as written. The butter is minimal and can be replaced with olive oil for a fully dairy-free version.
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