White Bean Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 350 g beans, white
- 400 g potato (s)
- 140 g carrot (s)
- 120 g celeriac
- 100 g leeks
- 250 g bacon
- 600 ml vegetable stock
- 500 ml beef broth
- 4 tablespoon balsamic vinegar
- 1 tablespoon butter
- some savory
- some marjoram
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight. Then cook in the vegetable stock for about 1 hour, adding the stock if necessary.
- Cut the carrots, celery, leek and potatoes into tiny cubes.
- Sear the bacon separately in a pan. Melt the butter in a second saucepan and briefly sweat the vegetables with the potatoes. Add the fried bacon. Deglaze with the beef stock and simmer for 5 minutes. Add the white beans and mix everything well. Add savory and marjoram as desired, for me it`s about 2-3 teaspoons. Season to taste with the vinegar, salt and pepper. If you like the soup, lightly puree part of it if you like.
- Just before serving, fold in the finely chopped parsley.
- The heartiness can be varied well by adding meat. You can take a bit fatter bacon, but sausages, ribs, etc. are also available.
- For vegetarians, leave out the meat and replace the meat broth with vegetable broth, but then I would also season with smoked paprika powder.
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