Saarland Bean Soup Bibbelches Bohnesupp
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beans, green
- 1 celery
- 3 carrot (s)
- 2 tablespoon savory
- 4 medium potato (s)
- 1 leek
- 2 tablespoon vegetable broth
- 3 liters water
- 2 tablespoons oil
- 250 g pork belly
- 1 onion (s)
- 2 tablespoon flour
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 bunch parsley
- possibly Maggi
- cream
Print Recipe
Pin Recipe Instructions
- Cut off the ends of the beans and cut into 1 - 2 cm pieces, wash thoroughly. Peel the potatoes and cut into cubes. Wash the carrots, leek and celery and chop in a blender.
- Bring 3 liters of water to a boil. Add the vegetable stock, beans, potatoes, leek, celery and the chopped up savory and cook for 15 minutes.
- In the meantime, heat the oil in a pan, dice the pork belly and sweat it in the pan, add the finely chopped onions and sauté until translucent. Then pour the flour over it and stir well. Now add the contents of the pan to the soup and simmer for another 10 minutes. Finally add the finely chopped parsley.
- Season the soup with salt and pepper and, if necessary, season with Maggi. When the soup is distributed on the plates, add a dash of cream.
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