Grandma's Bean Soup

Ingredients for 6 servings:

• 500 g beans, brown, dried
• 3 liters of water
• 2 carrots
• 400 g potatoes
• 1 pinch of marjoram, dried
• 6 Mettwurst, smoked or fresh
• 1 tbsp vinegar
• 2 cubes of instant stock, maybe more
• e.g. salt and pepper
• Maggi

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 13 hours 55 minutes

Wash the dried beans thoroughly and soak them in the water overnight. Bring the beans to a boil in the soaking water (total cooking time: 90 minutes). Peel the carrots and finely dice them, peel the potatoes and also dice them. After 1 hour of cooking, add the prepared vegetables, the mettwurst, and a pinch of marjoram to the soup. After another 15 minutes, add the 2-3 stock cubes (depending on taste) and the tablespoon of vinegar. Season with salt, pepper, and Maggi to taste. After about 15-20 minutes, I remove the mettwurst from the soup, chop them up, and then add them back to the soup. If you like the soup a little thicker, you can also mash the vegetables in the soup. Serve very hot. Reheat the next day; it tastes twice as good!