Dutch Brown Bean Soup (Netherlands)

• 5 ounces smoked bacon, cubed
• 1 tablespoon unsalted butter
• 5 shallots, chopped
• 1 large carrot, diced
• 1 large leek, sliced in rings
• 1 tablespoon ground paprika
• 3 lbs pinto beans, drained, rinsed
• 12 ounces tomato puree
• 3 cups beef stock
• 2 bay leaves
• 1 dash salt, to taste
• 1 dash pepper, to taste
• 2 teaspoons Worcestershire sauce, to taste
• 1/2 cup celery leaves, chopped

1. In a large pot, fry the bacon in the butter, then add shallots, carrot, leek & ground paprika, mixing well.
2. Add beans, tomato puree, beef stock & bay leaves, then bring the soup to a boil. Reduce heat & simmer 15 minutes.
3. Remove bay leaves, then season to taste with salt, pepper & Worcestershire sauce.
4. With a stick blender of food processor, process the soup until somewhat smooth. Add celery leaves just before serving.

bacon, unsalted butter, shallots, carrot, ground paprika, pinto beans, tomato puree, beef stock, bay leaves, salt, pepper, worcestershire sauce, celery

Taken from www.food.com/recipe/dutch-brown-bean-soup-netherlands-423669 (may not work)