Bean and tomato soup

Ingredients for 6 servings:

• 600 g green beans, fresh or from a can
• 2 cans of chopped tomatoes, approx. 400 g each
• 4 small carrots
• 2 onions, red
• 1 liter broth, possibly more
• 2 tbsp sugar
• salt and pepper
• n. B. savory
• e.g. oregano
• e.g. parsley
• e.g. Tabasco
• 4 cooked sausages or Mettenden, alternatively without
• ½ cup sweet cream, approx. 100 g

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Roughly chop the onions, slice the carrots and sausage. Blanch the fresh green beans for about 5 minutes, then plunge them into ice water and drain in a colander. Drain the canned beans in a colander and rinse. Sauté the onions in a pan with olive oil until lightly browned. Sprinkle with a generous pinch of sugar and let it caramelize. Then add a generous pinch of salt and the tomatoes. Add the broth and sausage and season well with savory, oregano, Tabasco, salt, and pepper. Let the soup simmer gently for about 20 minutes. Then add the beans. Let everything simmer gently for another 15 minutes. Finally, season well with spice and sugar. Add half a cup of cream and plenty of fresh parsley.