Swabian bean soup with spaetzle

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Dab meat dry. 1 Clean or peel, wash and roughly dice the carrot, celery and leek. Halve the onion. Put the chopped soup vegetables, onion and meat in a pot, cover with water and bring to the boil.

2. 2

   Season with salt, laurel and peppercorns. Simmer for another 2 hours until lightly simmering. In between skim off the protein foam.

3. 3

   Cook the Spätzle in boiling salted water according to the instructions on the packet. Wash and clean the slicing beans and cut them into approx. 3 cm long, diagonal pieces. Peel, clean and slice the remaining carrots. Wash the savory, shake dry, remove leaves from the stems and chop coarsely.

4. 4

   Remove meat from the broth. Pour the stock through a fine sieve and measure about 2 litres.

5. 5

   Bring the stock with palm beans to the boil, add the savory except for something to sprinkle on top. Cook for about 10 minutes until lightly simmering. Add the prepared remaining vegetables and continue cooking for about 10 minutes. Remove bones and fat from meat and cut into cubes.

6. 6

   Add the spaetzle, meat and sausages to the soup and warm them up. Season to taste with salt and pepper. Serve the soup and sprinkle with the remaining savory.

Nutrition Facts

KCAL
700 kcal

CARBS
60 g

FATS
30 g

PROTEINS
47 g