Dutch Brown Bean Soup (Netherlands) - cooking recipe

Ingredients

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

Preparation

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