Fitsch bean soup

Ingredients for 6 servings:

• 3 handfuls of green beans (chopped beans)
• 4 m.-sized potatoes
• 2 bunch soup vegetables
• 300 g soup meat
• 3 sausages (Mettwurst)
• salt and pepper
• possibly parsley, finely chopped
• possibly Maggi
• n. B. water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

-a Rhenish recipe-

Slice fresh green beans crosswise and cut into bite-sized pieces. Clean and finely chop the soup vegetables. Peel the potatoes and cut into short, chip-like strips. Put the soup meat in a large pot of water, add it, and bring to a boil. Then add the soup vegetables. Simmer for an hour and a half. Then add the beans, the mettwurst, and the potatoes and simmer for another half hour. Remove the soup meat and cut it into fine cubes. You should use enough of the contents or enough water to make a kind of stew. Clean the cauliflower, cut it into fine florets, and add it to the soup. Simmer for another 10 minutes. Remove the mettwurst and slice it, then add it back to the soup. Season to taste with salt, a little pepper, and—if you like—Maggi (I love Maggi, so I don’t skimp on it). If you like, you can also add finely chopped parsley. Serve hot. It’s a mushy affair – it’s a soup from grandma’s time – very tasty, but lacking in vitamins, as everything is overcooked. But that’s how it should be. This wonderful mushy soup a la grandma is fantastic and would drive any chef to his grave…