John Myers
Colorful Vegetable Stew with Sausages and Bacon
The perfect colorful vegetable stew with sausages and bacon recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 size Clove of garlic
- 1 Stick of leek
- 4 Discs Breakfast bacon
- 1 tbsp Vegetable oil
- 500 g Potatoes
- 750 ml Vegetable broth hot
- 200 ml Cremefine for cooking
- 300 g Frozen vegetable mix, here cauliflower, peas, carrots
- 300 g French beans frozen, freshly frozen a few weeks ago
- 4 Sausages, e.g. Wiener
- Salt, colored pepper from the mill
- 1 tsp Sweet paprika powder
- 1 pinch Chili
- 2 tbsp Crème légère
- 3 tbsp 8-Kräuter-Mischung tiefgekühlt
- Peel the onion and garlic and dice finely. Clean and wash the leek and cut into thin rings. Cut the breakfast bacon into cubes. Heat the oil in a saucepan and fry the vegetables and bacon in it. Peel the potatoes and also cut them into cubes. Add to the onion and bacon mixture and stir-fry for about 3 minutes.
- Deglaze with the hot vegetable stock and Cremefine, add the vegetable mixture and French beans and bring to the boil. Reduce to medium heat, season with the spices and simmer for about 20-25 minutes.
- Cut the sausages into thin slices and add them to the soup for approx. 5 minutes at the end of the cooking time. Finally refine with créme légère and herbs and season again to taste.
- I also had homemade bread that I had frozen and served with lemon and herb butter. Bon Appetit!
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