Boontjiesop Recipe. Image credit: Elanie Beckett
Thick and hearty boontjiesop just like grandma used to make
There’s no joke about how deliciously comforting this thick and hearty boontjiesop is, especially with some freshly baked bread.
Boontjiesop Recipe. Image credit: Elanie Beckett
We all might have a couple of family members well-known for eating “boontjiesop” or bean soup and others, like dad or grandma, who makes the best version in the family. There are long ways and short ways to make it but this thick and hearty boontjiesop lands right in the middle. Made with beans and lentils, you’ll have the perfect winter meal to make you smile and feel comforted. You can also make your own vegetable broth or stock too if you’ve got the time and a pressure cooker is going to be a good idea.
ALSO READ: Bobotie with sweet pumpkin and yellow rice for dinner
Thick and hearty boontjiesop
This recipe can successfully be made without oil. Simply leave out the step frying the onions and add everything to a big pot with water only. To make your own lovely vegetable broth, save the peels, tops and tails of the veggies you use to cook in an empty bread packet in your freezer. When the packet is full of peels, cover with water and simmer on low heat for a minimum of 2 hours with 1 tablespoons of salt (to help pull out the flavour).
ALSO READ: Broccoli and cheddar soup: Cozy comfort food for winter
There’s no joke about how deliciously comforting this thick and hearty boontjiesop is, especially with some freshly baked bread.
Last updated on 10 August 2023
Thick and hearty boontjiesop recipe
Course: DinnerCuisine: GlobalDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourThis version of ‘boontjiesop’ or bean soup is actually much tastier than the way grandma makes it and it’s vegan friendly!
Ingredients
3 cups 3 sugar beans / red speckled beans
1 cup 1 red lentils
½ cup ½ brown lentils
(Soak these 3 legumes together overnight – it helps curb the inevitable gas if you soak them)
2 medium 2 brown onions, finely chopped
2 medium 2 potatoes, diced to bite-size / preference
4 cloves 4 garlic, crushed and finely chopped
4 cups 4 homemade vegetable broth* (or plain water)
60 ml 60 cooking oil
2 tbs 2 Ina Paarman Veg stock powder (or 1 sachet liquid stock)
2 tbs 2 paprika
2 tbs 2 sea/rock salt
1 t 1 turmeric
1 t 1 mustard powder
1 t 1 nutmeg
1 t 1 fennel (powdered)
1 t 1 fenugreek (methi) powder
1 t 1 fine black pepper
1 t 1 cinnamon
1 t 1 ginger
1 t 1 dry sage
⅓ t ⅓ cloves
¼ t ¼ asafoetida (hing)
1 tsp 1 dried chilli flakes
Method
- Rinse the soaked beans and lentils until the water runs clear. Strain and place them in a pressure cooker (or a pot on the stove if you’re prepared to boil it till kingdom come). Cover it with water, make sure the water covers +-3cm above the legumes.
- Add 2tbs vegetable stock powder (or 1 sachet) to the pot of legumes. Cook via your preferred method (45min in a pressure cooker or 4 hours on the stovetop).
- (If you’re using a regular stovetop, boil the beans and lentils until soft, and once soft, start the next step. If using a pressure cooker, start the next step immediately once you switch your pressure cooker on.)
- Add all spices except salt and sage to a large, thick-bottomed pot. Roast the spices on medium heat with the lid on (shake the pot to “stir” and make sure it doesn’t start smoking – if you see smoke remove from heat immediately and shake the pot. Roast spices for 3min or so.
- Place the roasted spices in a clean, dry separate bowl for later use.
- Using the same pot, add fry the chopped onions and garlic in the 60ml cooking oil until golden brown. Add the roasted spices. Fold with a spatula and make sure the spices don’t burn – you just want to combine the oil, fried onions and garlic and spices.
- Now add 4 cups homemade vegetable broth* (or 4 cups plain water) to the roasted spice mix and bring to a simmer.
- Add the diced potato to the pot. Simmer with the lid on for 30min. If you’re using a pressure cooker for beans, the beans and onion mixture will be cooked at the same time. If using your stovetop, cook legumes first and then do the spice mix cooking for 30min – you can’t overcook the beans. If they cook a further 30min you won’t regret it.
- Once your legumes are cooked, mash them with a potato masher until somewhat mushy. Leave enough beans whole to give a good texture to your soup.
- Add the bean mix to your spicy onion and potato mix pot, turn off the heat and stir thoroughly to combine. Serve when you’re ready to have it – with bread hot out of the oven smothered in butter, proudly South African Traditional Style.
Notes
- Freeze in ice trays or keep in your fridge and use within 1 week.
- Vegetable scraps that work well, are tops and tails of beans, baby marrows, patty pans, carrots, potato and onions peels, bits of garlic, celery and twigs of fresh herbs like rosemary and thyme. “Cabbage-y” veggies like cauliflower and broccoli are not great as they will give your broth a strong cabbage flavour. Dark peels like aubergine will turn your broth black, so not ideal either.
Did you make this recipe?
Tag @the.south.african on Instagram and hashtag it #recipes
Like this recipe?
Follow us @thesouthafrican on Pinterest
Looking for more tasty family dinner recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.
If you would like to submit a recipe for publication, please complete our recipe form here.
