in Soup Recipes

Bean soup Lorraine style

updated

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Ingredients for 4 servings:

  • 500 g beans, green, washed and threaded
  • 1 liter vegetable broth
  • 2 tsp savory
  • 1 pack of mashed potatoes
  • 2 onions
  • 100 g smoked bacon or Mettenden
  • ½ bunch flat-leaf parsley
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

very simple and delicious

Cut the trimmed beans diagonally into pieces. Heat the vegetable stock and simmer the beans and bean paste for about 25 minutes. Remove from the heat and quickly stir in the mashed potatoes with a whisk. Dice the bacon (slice the Mettenden sausages) and fry in a pan (fry the Mettenden sausages in a little oil), then add the diced onions. Fry until lightly browned. Add to the soup. Chop the parsley and stir in. Bring back to a boil and season with salt and pepper. The soup tastes even better if it’s left to marinate overnight.

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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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Bean soup Lorraine style