Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- Cook 500 g spaetzle al dente in a large saucepan
- 1 large onion (s), diced
- 1 small Can (s) kidney beans
- 1 small Can (s) beans, white
- 1 small Can / s beans, green
- 2 cubes vegetable stock
- 2 teaspoons, heaped cornstarch
- 100 g tomato paste
- 4 sausages, sliced
Print Recipe
Pin Recipe Instructions
- Sweat the onions. Add the beans with the stock, add the stock cubes and bring to the boil briefly. Mix the starch with a little cold water (or shake it in a small shaker) and thicken the stew with it.
- Stir in tomato paste, add the drained spaetzle and season well. Finally, heat the meatloaf in a stew.
- Also tastes great as a vegetarian stew without meatballs.
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