Hearty Bean Stew À La Garden-gerd

Summary

Ingredients

• 1 kg French beans, without threads
• 500 g potato (s), waxy
• 500 g beef le slice (s)
• 2 sausages, smoked
• 100 g smoked bacon, mixed, diced
• 1 leek stick (s)
• 1 large onion (s)
• 0.25 ¼ celeriac
• 3 medium carrot (s)
• 0.25 ¼ head cauliflower
• 1 bunch lovage
• 1 tablespoon savory, rubbed
• 1 bay leaf
• Salt and pepper, from the mill

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Instructions

1. Wash the leg slice under cold water and cover it well with salted water in a large saucepan and cook for about 1 hour with bay leaf and pepper. Skim off in between.
2. In the meantime, cut off the ends of the beans and cut the beans into pieces approx. 3 cm long. Then wash in the sieve. Peel the potatoes, onions, carrots and celery and cut into cubes. Clean the leek and cut into rings. Clean the cauliflower and cut into florets. Cut the sausages into slices approx. 1 cm thick. Remove the meat after approx. 1 hour and let it cool down.
3. Add the beans, onions, carrots, celery, leek, cauliflower and sausages with savory and lovage to the broth, add water to approx. 2 liters, bring to the boil and cook for another 20 minutes. Stir again and again in between.
4. Leave out the bacon cubes in a small saucepan, toast them lightly and add them as well. Remove the bones and fat from the meat, cut into cubes and add. Season the soup with salt and pepper. Finally add the potatoes and let everything simmer for another 20-30 minutes. Remove the lovage and bay leaf before serving.