Summary

Ingredients

• 500 g beef soup meat
• 1 liter broth
• 1 bunch soup greens, cleaned
• 1 onion (s)
• 500 g beans, reen
• 500 g tomato (s)
• 80 g bacon, streaky
• salt and pepper
• 1 clove garlic
• 500 g potato (s)
• 1 bunch parsley
• some savory
• possibly cornstarch

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Instructions

1. Preparation in a pressure cooker: add soup greens and meat, salt and pepper to the boiling broth and cook for 50 minutes.
2. Dice the bacon and fry lightly. Chop the onion and clove of garlic. Clean the beans and cut in half. Peel and dice the potatoes. Blanch the tomatoes, peel them and cut into wedges. Pour everything into the broth, add the savory and cook for another 5 minutes.
3. Remove the meat, cut into bite-sized cubes and put back in the soup. Season the soup with salt and pepper and serve sprinkled with chopped parsley.
4. Tip: Tastes better with every warm-up. It is best to prepare it the day before. If you want, you can bind the whole thing with a little cornstarch.