Dutch Brown Bean Soup (Bruine Bonensoep)

Ingredients

• 1 cup Dried Brown Beans
• 6 cups Vegetable Broth
• 8 oz Smoked Tofu
• 1 medium Onion
• 2 stalks Celery
• 1 large Carrot
• 1 Bay Leaf
• 1/2 tsp Thyme
• 1 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1The night before you plan to cook, place the 1 cup of dried brown beans in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2The next day, drain and rinse the soaked 1 cup of dried brown beans. Place the rinsed beans in a large heavy-bottomed pot. Add the 6 cups of vegetable broth, 1 bay leaf, and 1/2 teaspoon of thyme to the pot.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to 1 hour and 30 minutes, or until the beans are tender when you bite into one.
4. 4While the beans are simmering, prepare your vegetables and tofu. Finely chop the 1 medium onion. Cut the 2 stalks of celery into 1/2-inch pieces. Peel and cut the 1 large carrot into 1/2-inch pieces. Cut the 8 ounces of smoked tofu into 1/2-inch cubes.
5. 5Heat the 1 tablespoon of olive oil in a 10-inch skillet over medium heat (325°F / 163°C). Add the chopped 1 medium onion, 1/2-inch pieces of 2 stalks of celery, and 1/2-inch pieces of 1 large carrot. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the onion is translucent.
6. 6Add the 1/2-inch cubes of 8 ounces of smoked tofu to the skillet with the softened vegetables. Continue to cook, stirring occasionally, for another 3 to 5 minutes, until the tofu is lightly browned.
7. 7Carefully add the sautéed vegetables and smoked tofu mixture from the skillet into the large heavy-bottomed pot with the beans. Stir everything together. Cover the pot and continue to simmer for another 15 minutes.
8. 8Remove and discard the 1 bay leaf from the pot. Stir in the 1 tablespoon of apple cider vinegar. Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste the soup and add more salt and pepper if needed.
9. 9Serve the Dutch brown bean soup hot.

Substitutions

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