Summary

Ingredients

• 1 ½ kg beans, fresh greens
• 10 small potatoes
• 125 g bacon, lean
• 1 bunch parsley
• 1 ⅛ liter meat broth
• 1 tablespoon savory, fresh
• 1 tablespoon flour
• 250 ml sour cream
• salt and pepper

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Instructions

1. Wash the beans, remove the threads and cut into small pieces approx. 3 cm. Peel, wash and cut the potatoes into small cubes.
2. Remove the rind from the bacon, cut into small pieces and fry briefly in a pan without adding any fat and set aside. Wash the parsley thoroughly, shake it dry and chop it finely. Reserve a little for the garnish.
3. Bring the meat stock to a boil in a sufficiently large saucepan. Add the beans with the savory to the broth and simmer over medium heat for about 15 minutes. Then add the potatoes and let everything simmer for about 15-20 minutes. Add the bacon cubes. Whisk the flour with the sour cream and stir slowly with the whisk into the soup. Season with salt and pepper.
4. Pour into a bowl and garnish with the remaining parsley.
5. Serve with a plum cake or white bread.