Summary

Ingredients

• 1 bag soup vegetables
• 1 kg peas, frozen
• 1 large vegetable onion (s)
• 1 cube vegetable stock
• 4 medium potato (s)
• marjoram
• pepper
• Paprika powder, hot as rose
• 6 Vienna sausages
• 1 clove (s) garlic, diced
• 1 packet bacon, diced
• 1 bay leaf
• 2 liters water

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Instructions

1. Peel and dice soup vegetables, onions, potatoes and possibly garlic. Sauté in a medium-sized saucepan with olive oil for 2-3 minutes. Deglaze with the water, add the stock cube and bring to the boil. Add the peas and bacon to the boiling broth and let the soup simmer over low heat for about 20 minutes. Season hearty with the spices.
2. Take the pot off the stove, fish out the bay leaf and puree the soup with the blender in 4 - 6 strong strokes, depending on your taste, more and finer. Add the sliced wieners and let the soup simmer for another 10 minutes.