Summary

Ingredients

• 1 thick onion (s)
• 3 tablespoon olive oil
• 1 liter water
• 1 kg beans (runner beans)
• 1 teaspoon, heaped savory
• 1 tablespoon, leveled salt
• 1 kg potato (s)

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Instructions

1. Heat the olive oil in a tall soup pot. Peel the onion, dice finely and stew in the oil until golden. Pour in the water and bring to the boil.
2. Wash the beans, remove the tips and ends and cut into finger-width pieces. Add to the soup water. Add salt and savory. Put the lid on and bring to the boil again.
3. Peel and dice the potatoes. Add to the beans and cook gently for about 45-60 minutes, until the beans are soft. Season to taste with salt. The soup tastes delicious when fresh, but twice as good when warmed up.
4. The soup becomes even more filling if you stir in 1/2 a bag of ready-made puree.
5. The soup can be refined in the plate with 1/2 tablespoon of vinegar and you can serve it with brown bread with butter or serve it with boiled sausages.
6. In the Rhineland, fresh potato pancakes are eaten with it.