About this recipe:A hearty and filling winter soup made with beef stock, brown beans and smoked sausage. It's traditionally made with a specific type of Dutch bean, but you can use kidney beans, pinto beans or a mix. This soup is best made a day in advance for a fuller flavour.
3L water, or as needed
500ml beef stock
1kg boneless pork chops, or pork loin, cubed
6 beef stock cubes, or to taste
750g chopped mixed vegetables (such as carrot, leek, cauliflower, celery)
2.4kg brown beans (such as kidney or pinto)
2 large fresh pork sausages
2 smoked sausages
2 large carrots, sliced
handful of dry vermicelli pasta, crushed
ground cloves to taste
ground nutmeg to taste
salt to taste
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
In a large pot, combine water, beef stock and beef stock cubes. Bring to the boil.
Add cubed pork and all the sausages to the boiling water.
After 15-20 minutes, remove the sausages and place on a chopping board. Slice pork sausages 2cm thick and add back to the soup. Slice the smoked sausages as well, but set aside to add later.
Cook for 15 more minutes and add brown beans. Cook and stir regularly until the soup turns cloudy.
Add the chopped vegetables, the reserved sliced smoked sausage and carrot to the soup. Cook for 20 minutes.
Add pasta and cook for another 30 minutes. Season to taste with cloves, nutmeg and salt.