Bean and potato soup
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 pack of (300 g) frozen green beans
- 1 kg Potatoes
- 11/4 l Vegetable broth (instant)
- 1/2 TEASPOON dried thyme (or some stems of fresh thyme)
- 2 Onions
- 75 streaky smoked bacon
- 1 (200 g) Bag of frozen meatballs
- 1/4 l Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
Cook the beans in the boiling broth for about 10 minutes. Peel potatoes, wash and cut into large pieces. Remove the beans with a skimmer. Add potatoes to the stock and cook for about 15 minutes. Add thyme. Peel onions and chop finely. Cut bacon into small cubes.
- 2
Fry the bacon and onions in a pan until crispy and remove. Fry the meatballs in the cooking fat until golden brown all around. Mash the potatoes in the broth. Add milk and beans to the soup and heat briefly. Season to taste with salt, pepper and nutmeg. Add bacon, onions and meatballs to the soup and serve
- 3
Scarf: Meyer Maydorc
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