Soup Stew with Beans and Meatballs

Summary

Ingredients

• 4 sausages (Mettenden)
• 3 carrot (s)
• 1 leek
• 1 onion (s)
• 4 medium potato (s), approx. 00 g
• 2 tablespoons oil
• 1 tablespoon vegetable stock, instant
• 1 teaspoon oregano
• 1 can beans, white, 850 ml
• 1 can tomato (s), chunky, 425 ml
• 1 pinch (s) sugar
• salt and pepper
• 750 ml water

Print Recipe Pin Recipe

Instructions

1. Peel the carrots and cut into slices. Clean and wash the leek and cut into rings. Peel and dice the onion. Peel the potatoes and cut into small pieces. Pour beans into a colander and rinse with cold water. Cut the meatloaf into slices.
2. Heat the oil in a large saucepan. Fry the meatloaf and onions in it for 1-2 minutes. Add the carrots, leek and potatoes and fill up directly with 3/4 l water. Bring everything to the boil and add the stock powder and oregano. Cover and simmer for about 15 minutes.
3. Add the tomato pieces and their juice to the soup. Add the beans and bring to the boil again. Then simmer for another 5 minutes. Finally, season the soup with salt, pepper and sugar.
4. The soup or stew can be prepared one day in advance and warmed up the next day.
5. Per serving approx. 590 kcal, 31 g protein, 33 g fat, 39 g carbohydrates.