Summary

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

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Instructions

1. Soak the beans overnight. Then cook in the vegetable stock for about 1 hour, adding the stock if necessary.
2. Cut the carrots, celery, leek and potatoes into tiny cubes.
3. 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.
4. Just before serving, fold in the finely chopped parsley.
5. The heartiness can be varied well by adding meat. You can take a bit fatter bacon, but sausages, ribs, etc. are also available.
6. For vegetarians, leave out the meat and replace the meat broth with vegetable broth, but then I would also season with smoked paprika powder.