Beans – Corn Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 cherry tomato (s), cut in half
- 1 clove garlic, finely chopped
- 1 onion (s), finely chopped
- 1 chilli pepper (s), pitted, cut into strips
- 2 tablespoon oil, neutral
- 1 liter water, hot
- 2 tablespoon vegetable stock, instant
- 1 can corn, (425ml)
- 150 g beans, reen, frozen
- 6 small sausages, Thuringian grilled sausages
- Salt and pepper, whiter
- 1 teaspoon, heaped mustard, medium hot
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Sauté the garlic, onion and chilli in 1 tablespoon of oil. Add 1 shot of water and steam until it has evaporated. Pour 1 liter of water and bring to the boil. Stir in the broth. Add corn (up to 4 tablespoons) and simmer for about 10 minutes.
- Cook the beans separately in salted water for 10 minutes.
- Cut the sausages into small pieces and fry them in 1 tablespoon of oil until crispy.
- Drain the beans. Puree the soup well. Season with pepper / salt, mustard and lemon juice. Add tomatoes, beans, the rest of the corn and roasting balls, simmer for 2-3 minutes and serve.
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