Swabian bean soup

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash meat for the broth. Add approx. 2 1⁄2 l of cold water to a pot and bring to the boil. Skim off any foam that develops. In the meantime, clean or peel the soup greens, wash and roughly dice them. Halve the onion. Add the bay leaf, peppercorns and about 1 tsp. salt to the meat, cover and simmer for about 2 hours.

2. 2

   In the meantime wash and clean the beans and cut them into pieces. Rinse the beans. Peel, wash and slice the carrot. Wash the savory, remove the leaves and chop coarsely.

3. 3

   Cook the Spätzle in boiling salted water according to the instructions on the packet. Drain, quench and allow to drain.

4. 4

   Lift the meat out of the stock and pour the stock through a fine sieve. Measure out about 2 l. Remove meat from bones and fat and cut into cubes.

5. 5

   Bring the stock with the bean seeds and savory to the boil, cover and simmer for about 10 minutes. Add carrots and cut beans and continue cooking for about 10 minutes. Add the spaetzle, meat and sausages to the soup and heat up. Season to taste with vinegar, 1 pinch of sugar, salt and pepper.

6. 6

   Place a few flat beans next to each other on a board and cut them into pieces about the width of a finger.

Nutrition Facts

KCAL
620 kcal

CARBS
57 g

FATS
27 g

PROTEINS
34 g