Summary

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

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Instructions

1. 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.
2. Stir in tomato paste, add the drained spaetzle and season well. Finally, heat the meatloaf in a stew.
3. Also tastes great as a vegetarian stew without meatballs.