Grandma's best bean soup

Ingredients for 4 servings:

• 750 g green beans, frozen
• 500 g potatoes
• 500 g pork belly or soup meat, of your choice
• 1 ½ liters of water
• 2 tsp salt
• 4 tsp vegetable broth
• 2 tsp savory

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Place the meat in a pot with the water and salt, making sure the meat is completely submerged. Simmer gently for about an hour. In the meantime, peel and finely dice the potatoes. If using fresh beans, trim off the ends and cut the beans into bite-sized pieces. For convenience, I use beans straight from the freezer; they’re already cut. After an hour, remove the meat from the water and add the diced potatoes. Turn the heat up to high so the potatoes cook properly. Remove the rind from the meat and cut the rest into bite-sized pieces, then set aside. After about 10 minutes, the diced potatoes should be tender. Turn the heat down again. Mash the potatoes in the water; it’s okay to leave some of the diced potatoes whole. Then add the meat, beans, broth, and savory, and simmer for another 20 minutes. Personally, I prefer it better when everything is well reduced. So, if you have enough time, leave the pot on the stove a little longer.