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Time of preparation: 40+ min

Difficulty: easy

Serves 4


  • 2 leeks

  • some bay leaves

  • some sprigs fresh thyme

  • 2 tbs tomato paste

  • 200 g brown beans 

  • 500 ml bean water 

  • 2 tsp dried lovage

  • 3 carrots

  • salt and pepper

  • some parsley sprigs

Soak beans overnight then cook them and keep the bean water.

Finely slice the leek, water-fry it and add bay leaves and thyme. When the leek is caramelized, add tomato paste, season it with salt and pepper and sauté everything until a pleasant fragrance develops. Add beans, bean water, lovage and bring to the boil, then leave it to thicken to your liking. Ten minutes before the dish is cooked, add evenly cubed carrots and simmer until tender but still a bit hard in the middle. If necessary, add water and seasoning. Before serving sprinkle the dish with chopped parsley. Bean soup goes very well with pancakes.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


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