Rhenish Bean Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Peel the potatoes and cut into sticks; put in a large saucepan. Cut the soup vegetables (approx. 2 leeks, two carrots and half a celery bulb) into small cubes and add to the potatoes. Fill the whole thing up with so much cold water that the potatoes are barely covered. Now add the sausages and 2 tablespoons of salt. Bring the whole thing to the boil and let it simmer gently for 20 minutes.
Take out the sausages. Drain the beans and add to the soup. Simmer for another 10 minutes with the pot closed. Pound through with a pounder (not a hand blender) until a creamy soup is obtained. But there should also still be pieces.
Again strong with salt and (don`t hit me, I love it) Maggi season to taste, possibly some freshly ground pepper, but not too much, put the sausages back in.
The soup tastes best if you cook it a few hours beforehand or if you warm it up the next day.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.