Summary

Ingredients

• 1 bunch soup greens
• 1 large can (s) beans, white with soup greens
• 1 gr. Can (s) beans, green
• 1 can kidney beans
• 1 can beans, thick
• 1 large onion (s)
• 1 liter vegetable stock
• salt and pepper
• Oil, for frying
• 4 teaspoons crème fraîche
• Maggi

Print Recipe Pin Recipe

Instructions

1. Cut the onion into small pieces and fry in a saucepan with a little oil. Wash the soup greens (carrots, celery and leeks) and also cut into small pieces.
2. Add the carrots and celery to the onions and sauté briefly. Then deglaze with about 1/2 liter of vegetable stock and let it boil. The vegetables should be covered.
3. After about 10 minutes add the leeks and cook for another 10 minutes. If necessary, add a little more vegetable stock.
4. Drain the beans and add them to the saucepan. Add the rest of the vegetable stock and briefly bring to the boil. Finally season with salt, pepper and Maggi. Stir in the crème fraiche before serving.
5. The soup tastes best when it has been through for one night. It can be prepared the evening before. The amount of vegetable broth can be varied depending on how liquid you like it.