Summary

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

1. 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.
2. Cook the beans separately in salted water for 10 minutes.
3. Cut the sausages into small pieces and fry them in 1 tablespoon of oil until crispy.
4. 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.