This traditional African brown bean soup will wrap you up like a warm Basotho blanket on a cold winter’s day. Legume-based soups are a dietary staple in Africa and this soup is nutritious, filling and easy to make. It’s the ideal mid-week meal for the whole family. You can use pinto beans if you can’t find brown beans to make this traditional soup, enjoyed by many all over Africa.
Ingredients
- 5 ounces (145 grams) smoked bacon, cubed
- 1 tablespoon unsalted butter
- 5 shallots, chopped
- 1 large carrot, finely diced
- 1 large leek, thinly sliced
- 1 tablespoon paprika
- 3 (16-ounce) cans (1 1/3 kilograms) canned brown beans, or pinto beans, drained and rinsed
- 12 ounces (375 milliliters) of tomato puree
- 2 cups (500 milliliters) beef stock
- 2 bay leaves, fresh or dried
- Sweet soy sauce or Worcester sauce, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup chopped celery leaves
Instructions
- In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and ground paprika. Mix well. Now add the beans, tomato puree, stock and bay leaves.
- Bring the soup to a boil, cover and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and Worcester sauce. Then, blitz the soup half-smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving.
Tips:
- Dutch brown beans are also known as Swedish brown beans.
- Add extra stock if you like a thinner soup, but keep in mind that traditional African Brown Bean soup is supposed to be a thick, hearty soup.