Saarland Cloudy Bean Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters water
- 500 g French beans or runner beans
- 800 g potato (s)
- 2 tablespoon savory
- 2 onions)
- 3 carrot (s)
- 1 bunch parsley
- some dill
- salt and pepper
- 0.5 ½ pack cream cheese or oat cream (oat cream cuisine)
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Wash and chop the beans. Peel and dice the potatoes.
- Bring the water to a boil in a large saucepan, add salt and add the beans and savory and cook for about 10 minutes.
- During this time peel and cut the onions. Peel and chop the carrots and potatoes.
- Add the potatoes, onions and carrots to the beans and cook for another 30 to 40 minutes over medium heat. The potatoes should be soft and have rounded corners and the beans should be cooked through. Season with plenty of parsley and a little dill, salt and pepper. Finally stir in the cream cheese. I replace this with a packet of oat cream for the consistency and a good dash of lemon juice for the sour taste.
- This recipe is suitable for people with chronic bowel disease.
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