Dutch Brown Bean Soup

• 2 cups brown beans, soaked overnight and drained
• 3 liters water
• 1 bay leaf
• 2 -3 leeks, washed and sliced in rings
• 1 large carrot, cubed
• 1 large peeled potato, cubed
• Worcestershire sauce
• salt and pepper
• 1 bouillon cube (optional)
• 1/2 cup chopped flat celery leaves

1. Put the beans in a pan with the water and bay leaf, bring to the boil.
2. Boil rapidly for 10 minutes, then simmer for 1 1/2 hours or until the beans are tender.
3. Then add the leeks, carrot, potato, Worcestershire and salt and pepper, simmer for another 30 minutes.
4. Taste the soup or you want to add a stock cube.
5. You can puree the soup at this point, but it is nicest when you just mash the beans and potatoes a bit so it thickens.
6. Add the celery leaves 5 minutes before serving.
7. Other additions/fillings for the soup: left-over cooked beef or pork, tiny meatballs, slices of smoked sausage, hot sauce, ketchup.
8. Fried onions and bacon for serving.

brown beans, liters water, bay leaf, leeks, carrot, potato, worcestershire sauce, salt, bouillon, celery

Taken from www.food.com/recipe/dutch-brown-bean-soup-116182 (may not work)