Wash the leg slice, dab it off and fry in the oil on both sides. Pour water over and simmer for an hour.
Clean and chop the vegetables, remove the ends from the runner beans and cut the beans into pieces about 1 cm long. Peel and core the tomatoes. Poke the sausages. Core the peppers and cut very finely.
Cook all ingredients in the broth for about 45 minutes and season with pepper, salt and savory before serving.
Servings: 4 Cook: 20 mins Ingredients for 1.2 l of vegetable broth: 1 onion 1 small (200 g) zucchini 2 tomatoes 1 teaspoon thyme 3 tablespoon olive oil for a spicy bag: 3 cloves, 3 pimento sweet peas, a small bay leaf 200 gr. red beans (canned) 200 gr. wh...