Rhenish Bean Soup Grandma`s Art
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans (cuttin beans, fermented in lactic acid, refrierated shelf)
- 2 onions)
- 1 large carrot (s) or 2 small ones as desired
- 0.5 liter ½ meat broth
- 1 leek
- 700 g potato (s)
- 4 sausages (sausages, cooked sausages)
- 0.5 teaspoon ½ pepper
Print Recipe
Pin Recipe Instructions
- Put the cutting beans with their liquid in the pot. Peel and finely dice the onions and carrots. Add to the beans and pour in the meat stock. Let the soup boil for about 30 minutes.
- Clean the leek and cut into fine strips. Add to the soup 5 minutes before the end of the cooking time.
- Peel, wash and cut the potatoes into small cubes. Cook together with the sausages in a separate saucepan and add to the bean soup just before serving. Now finally season to taste with the pepper. Serve hot.
- Be careful when adding salt as the sausage contains a lot of salt!
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