Summary

Ingredients

• 350 g beans, white
• 2 liters broth (bone or meat broth)
• some savory
• 0.5 ½ celeriac
• 4 carrot (s)
• 5 potato (s), diced, raw
• marjoram
• Salt and pepper, whiter
• 1 tablespoon butter
• 2 tablespoon parsley

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Instructions

1. Soak the beans overnight. Then cook in the broth, together with the savory, for about 1 hour.
2. Dice the cleaned roots and add to the soup with the potato cubes. Cook over low heat for 20 minutes and then season with the spices.
3. Lightly puree part of it if you like. Mix in the butter and parsley.
4. You can also cook streaky bacon, smoked ribs, sausage, etc., cut into slices or cubes and serve in the soup.