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Bean soup with Mettwurst, potatoes, peppers and leek

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Ingredients for 4 servings:

  • 700 g potatoes, mainly waxy
  • 1 onion(s)
  • 2 Mettwurst sausages
  • 1 leek(s)
  • 1 bell pepper(s), red
  • 1 tbsp margarine
  • 1 can of white beans with soup greens, approx. 800 g
  • 1.2 liters of water
  • 1 tbsp vegetable stock powder
  • Salt
  • Paprika powder, sweet
  • herbal vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes. Peel and dice the onion. Cut the sausages and leeks into approximately 0.5 cm thin slices. Cut the bell pepper and potatoes into approximately 1 cm pieces. Heat the margarine in a saucepan. Sauté the onions and sausages until crisp. Add the white beans and 1.2 liters of water. Add the broth, leeks, potatoes, and bell peppers. Bring everything to a boil and then reduce the heat. Simmer the stew on low for 30 minutes, then season with salt, paprika, and herb vinegar. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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