Dutch Oven with Kidney Beans
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 500 g kidney beans, red, drained
- 500 ml vegetable stock
- 500 g meat sausae, cut into small pieces
- 2 onions)
- 2 cloves garlic
- 0.5 ½ bunch chives, finely chopped
- 0.5 ½ bunch parsley, finely chopped
- salt and pepper
- nutmeg
- Paprika powder
- mustard
- Curry powder
- butter
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion and garlic. Wash, peel and cut the potatoes into small cubes.
- Heat some butter in a saucepan, fry the onion, garlic and potato cubes in it, deglaze with the stock and bring to the boil. Reduce the heat and simmer for about 15 minutes.
- Then finely puree the soup with the hand blender and bring to the boil again briefly. Add the herbs and season with salt, pepper and nutmeg.
- Next, the drained kidney beans and the chopped meat sausage are added and heated. Paprika, curry and mustard are used as spices until the pain threshold for the Dutch Oven is reached.
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