Saarland Bibbelsches – bean soup

Ingredients for 6 servings:

• 1 kg beans, green
• 1 bunch of soup vegetables
• 4 potatoes
• 1 bunch savory, fresh
• 6 sausages (Mettenden)
• 200 g bacon (belly bacon or dried meat)
• 1 tsp vegetable broth
• 2 juniper berries
• 2 peppercorns, black
• 2 bay leaves
• 2 liters of water
• possibly cream
• possibly Maggi

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

green bean soup with bacon and mettenden

Trim the beans, cut into small pieces, and wash them. Peel the soup vegetables and potatoes, cut into small pieces, and wash them. Pull the savory stems off the stalks. Cut the bacon, or “Dörrfleisch” in Saarland dialect, into pieces. Put the vegetables in a pot. Then add the Mettenden sausages and bacon. Fill the whole thing with 2 liters of water and add the spices. Bring everything to a boil and then simmer gently for about 30 minutes. In Saarland, the soup is eaten with a dash of cream. Everyone adds this to their plate with Maggi at the table. Serve with plum cake or potato pancakes.