Summer vegetable soup

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 5 carrots
• 1 kg potatoes
• 500 g beans (green beans)
• 2 liters of instant vegetable broth
• 4 sausages, raw, hot seasoned (e.g. paprika sausages)
• 150 g minced meat, seasoned
• 1 tsp salt, more or less if needed
• Pepper from the mill
• 2 liters of water
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Greg’s Summer Soup

Slice the carrots and dice the potatoes. Finely dice the celery, halve the leek, wash it, and slice it into thin rings. Chop the celery leaves like parsley. Cut the green beans into thin, diagonal strips. Place everything in a pot and add 2 liters of water, 2 tablespoons of vegetable stock, and the seasoning. Simmer for 20 minutes. During this time, remove the skins from the sausages and mix the sausage meat with the seasoned ground pork. Form small balls and fry them well in hot olive oil (5 minutes). When the soup is cooked, add the meatballs to the soup with the cooking fat and let it simmer for another 10 minutes.