North German bean soup

Ingredients for 10 servings:

• 2 ½ kg beans, green
• 500 g leg(s) of beef
• 300 g beef (prime rib)
• 3 liters of water
• 10 large carrots
• 2 stalk(s) leeks
• 3 tbsp porcini mushroom extract, or vegetable broth
• salt and pepper
• 1 bunch of savory
• 2 tsp oil (sunflower)
• 15 m.-sized potatoes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bean buns

Place the meat in a very large pot and brown briefly in sunflower oil. Then immediately pour in 3 liters of water, add 2 teaspoons of salt and let the meat simmer for about an hour. Meanwhile, wash the beans and trim off the two pointed ends. Cut the beans into two or three even pieces. Peel the potatoes, quarter them and cut into finger-thick slices. Wash the carrots and cut into slices about 5 mm thick. Cut the leek lengthwise from top to bottom and cut again so that it is cut into four pieces and wash thoroughly under running water. Add the beans and washed savory to the meat and cook for 15 minutes. Add the carrots, leeks and potatoes with the porcini mushroom extract and cook for another 25 minutes. Season with salt. Tip: If there is anything left over, freeze it.