John Myers
Creamy Bean Soup
The perfect creamy bean soup recipe with a picture and simple step-by-step instructions.
- 250 g Potatoes
- 800 g Green beans
- 2 Stems Savory
- 1 Onion
- 2 Garlic cloves
- 2 tbsp Oil
- 1 l Vegetable broth
- 1 a cup Sour cream
- Salt pepper
- 4 tbsp Chopped parsley
- Meatballs
- Peel, wash and roughly dice the potatoes.
- Clean, wash and cut the beans into pieces.
- Wash the savory.
- Peel and dice the onion and garlic.
- Heat the oil and sauté the potatoes, onion and garlic in it.
- Add the beans and cabbage, pour in the stock and bring to the boil.
- Approx. Let simmer for 15 minutes.
- Remove the savory and approx. 100 g beans from the soup.
- Puree the soup with sour cream, season with salt and pepper.
- Pour soup onto plates and top with beans, chopped parsley and meatballs.
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