Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below