Summary

Ingredients

• 40 g lard
• 250 g soup meat (beef)
• 1 onion (s), finely chopped
• 1 kg beans, green (also called Fijian beans), cleaned, finely chopped
• 750 g potato (s), diced
• salt and pepper
• 375 ml water
• 250 g tomato (s), diced
• 1 bunch soup greens ( leek, - 2 carrots, /2 celeriac)

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Instructions

1. Wash the meat, pat dry and cut into small cubes. Heat the lard over a high flame and let the meat with the bones brown lightly in it. Just before it is browned enough, the chopped onions, the washed chopped up soup vegetables and the chopped tomatoes are added and heated briefly. The cleaned and chopped vegetables and the peeled and diced potatoes are added and the water is poured over them. Season to taste, bring to the boil briefly and then simmer for about 80 minutes on a low flame (without stirring).
2. The heat must be so low that no more steam can escape from the pot.
3. Serve hot.