Summary

Ingredients

• 500 g beans, reen, fresh or frozen oods
• 6 medium potato (s), waxy
• 1 medium bell pepper (s)
• 1 medium onion (s)
• 1 liter water
• 0.5 ½ pack soup greens, without leeks
• 1 spring onion (s)
• 1 clove garlic
• 3 tomato (s), (Roma), or canned tomatoes
• 1 pack sausages, (crackers), or Mettenden
• spice (s), (e.g. oregano, savory and paprika powder)
• 1 dash balsamic cream
• 0.5 liter ½ juice, (vegetable), or tomato juice
• sugar
• salt and pepper
• olive oil
• tomato paste
• Crème fraîche, or sour cream, or cream

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Instructions

1. Cut the soup greens into small pieces, as well as the onion, bell pepper and spring onion. Fry the onion with garlic, carrot and celery in olive oil. Add the bell pepper and spring onion. Add tomato paste and let roast lightly. Deglaze with vegetable juice and fill up with water (approx. 1 liter). Add the chopped potatoes, tomatoes and beans.
2. Salt, pepper and season with the spices. Add a shot (4-5 drops) of balsamic cream. Let the whole thing cook for about 30 minutes. I then let the stew infuse a little (on a glass ceramic stove).
3. Cut the crackers (I use a pack with 4 pieces) and fry them in a separate pan without fat (contains enough of it). You can also take Mettenden. Add the fried crackers with the leaked fat to the soup and stir.
4. Serve with a dollop of crème fraîche or with sour or whipped cream.
5. The stew can be eaten straight away, but like all stews, it tastes even better when warmed up the next day.