in Soup Recipes

Dutch oven with kidney beans

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 500 g kidney beans, red, drained
  • 500 ml vegetable stock
  • 500 g meat sausage, cut into small pieces
  • 2 onions
  • 2 cloves garlic
  • ½ bunch chives, finely chopped
  • ½ bunch parsley, finely chopped
  • salt and pepper
  • nutmeg
  • Paprika powder
  • Mustard
  • curry powder
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion and garlic. Wash, peel, and dice the potatoes. Heat a little butter in a saucepan, fry the onion, garlic, and diced potatoes, deglaze with the broth, and bring to a boil. Reduce the heat and simmer for about 15 minutes. Then puree the soup with a hand blender until smooth and bring back to a boil. Add the herbs and season with salt, pepper, and nutmeg. Next, add the drained kidney beans and finely chopped sausage and heat through. Season with paprika, curry, and mustard until the soup reaches your desired temperature.

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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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