Bean Soup À La Mama

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 2 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g beans, white, dried
  • 4 carrot (s)
  • 1 leek
  • 6 medium potato (s)
  • 100 g smoked beef
  • 1 tablespoon lovage
  • 2 tablespoon savory
  • 1 liter vegetable stock
  • 2 liters water
  • 3 medium onion (s)
  • 1 tablespoon margarine
  • Black pepper
  • Smoked salt, hickory
  • 1 tablespoon olive oil
Bean Soup À La Mama
Bean Soup À La Mama

Instructions

  1. Soak the beans in a pressure cooker with 2 liters of water for 24 hours and then cook for about 20 minutes on the highest high-speed setting. Let cool in the pot until it can be opened again.
  2. Cut the smoked beef, carrots, leek and potatoes into small cubes and finely chop the herbs.
  3. In a large saucepan, leave out the smoked beef in the margarine, then add the carrots and leek and sauté until it takes on a light color. Then add the potatoes, sauté briefly and add the vegetable stock. Add the herbs and simmer over a low heat for 20 minutes.
  4. In the meantime, quarter the onions, cut into thin slices and brown them in the olive oil until they are almost black.
  5. Also add the beans with the cooking water and the roasted onions to the saucepan. Mix everything well, bring to the boil briefly and season to taste with freshly ground pepper and smoked hickory salt. Let stand with the lid slightly open for another 24 hours.
  6. Hot sausages also taste very good, as do hard-boiled eggs or rolls.

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