German sausage and bean soup

German sausage and bean soup

Gavin Victor

3 large onions, coarsely chopped
2 cloves garlic, crushed
1 green pepper, diced (use more if desired)
250 g bacon, cut into smaller pieces
375 g Russian sausages, sliced (optional)
3 potatoes, peeled and diced
3 carrots, scraped and sliced
3 tomatoes, peeled and coarsely chopped
2 litre boiling water or chicken stock
2 bay leaves
410 g butter beans (or more)
410 g beans in tomato sauce (or more)
5 ml paprika
salt and pepper to taste chopped parsley

In a large saucepan, fry the onion, garlic, green pepper, bacon and sausages until soft and until the bacon and sausages are done. Add the vegetables and boiling water or chicken stock. Add the bay leaves and half the beans, along with the liquid. Simmer until the vegetables are soft and cooked. Add the remaining beans along with the liquid. Add the seasonings. Simmer well and sprinkle with chopped parsley just before serving. Serve with fresh bread. Serves 8-10.

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