White bean soup

Ingredients for 4 servings:

• 500 g beans, white or a can without meat
• 500 g pork (belly meat)
• 500 g medium-sized potatoes
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• Pinch(s) of salt and pepper
• 1 dashes vinegar
• 1 tbsp flour
• Vegetable broth, instant
• 1 ½ liters of water
• Margarine, for frying
• marjoram
• Sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Soak the white beans in water overnight and let stand to soften. The next day, cook the belly pork in a pot with a little vegetable stock, marjoram, and salt until tender. Peel and finely chop the potatoes, and cook until tender. In another pot, cook the white beans without salt, then drain and separate them from the bean water, add them to the stock, and simmer everything again. If using canned beans, use considerably less water, as there is enough liquid in the can. Now I peel my onion and garlic. Sauté the onion pieces in a pan with margarine, then add flour to make an onion melt, which I then add to the soup. Also add the crushed garlic clove, and a splash of vinegar (wine vinegar) and a pinch of sugar to round off the soup. Bring everything back to a boil and then serve. Bread can be served with it.