Swabian Style Green Bean Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 sausages, smoked, approx. 00 g or
- 500 g ham, smoked, finely diced
- some margarine to fry
- 1 kg beans, green (green beans), fresh or frozen
- 3 teaspoons scalloped savory, fresh or dried
- 25 peppercorns, white and / or black
- 6 clove (s)
- 2 bay leaves, dried
- 2 ½ liters beef broth
- 0.1 liters vinegar
- salt
- 1 medium onion (s)
- 100 g butter or mararine
- 2 tablespoon flour (about 60 g)
Print Recipe
Pin Recipe Instructions
- For the soup, cut the sausages into 1 cm thick slices. Wash the beans, remove the stalk ends and any threads and cut into pieces approx. 5 cm long.
- Briefly fry the cut sausages in a large saucepan (4 - 5 l) with the margarine. If you don`t get (or know) no sausages, you can also use diced ham. Add the cut beans and fill up with approx. 2.5 liters of beef stock.
- Scatter the savory and add the vinegar. Put peppercorns, cloves and bay leaves in a tea infuser or spice bag and add to the soup. Stir briefly once and simmer until the beans are almost soft.
- For the baking, peel the onion and cut into small pieces. Melt margarine or butter in a pan. Add the onion pieces and dust directly with flour. At about 3/4 heat (position 7 of 9 on my stove), slowly brown the mixture, stirring frequently. It must have a thick consistency, otherwise add a little flour (if too runny) or butter (if too firm).
- Tanning can take about 10-15 minutes. If the heat is too high, the flour will burn without browning the onions. In the end, it browns very quickly and burns easily. The right time would be when it is deep brown but not yet burnt. But the degree of browning is also a matter of taste.
- Pour the brandy into the soup. Warning, something can splash! Stir the soup and season with salt and vinegar. In addition, spaetzle is served as a soup. Noodles do the same for non-Swabians. This is the favorite soup of my children and their friends!
- Tip: If you cook the rind of a smoked ham with it, it gives it a particularly hearty taste.
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