Grandma's bean soup

Ingredients for 4 servings:

• 500 g beans (dried chickpeas)
• 300 g potatoes
• 300 g soup vegetables
• 200 g Mettwurst
• 200 g Pinkelwurst
• 150 g bacon
• 3 liters of water
• 2 tbsp vegetable broth, instant
• e.g. salt and pepper
• Maggi

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Hearty East Frisian-style soup with Pinkelwurst

This recipe actually comes from my grandma. The only change I made is that I use Pinkelwurst. It’s usually added to the kale, but it’s perfect for this recipe too! Fresh meat Pinkel is best. Wash the beans thoroughly and soak them in water overnight. This step is not necessary if you are using a pressure cooker! Bring the water to a simmer in a large pot, add the vegetable stock and the beans. Chop the vegetables, dice the potatoes and add them to the pot. Chop the sausages and add them to the pot along with the whole piece of belly bacon. Season with salt, pepper and Maggi and let the soup simmer for 1 to 1.5 hours. Season again before serving. I always use a pressure cooker, which also takes 1 to 1.5 hours, but the beans become wonderfully soft even without soaking.