Rhenish bean soup

Ingredients for 5 servings:

• 2 kg potatoes
• 2 bunch soup vegetables
• 2 cans of white beans
• 7 sausages (Mettwurst)
• salt and pepper
• Maggi

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into sticks; place in a large pot. Cut the soup vegetables (about 2 leeks, two carrots, and half a celery root) into small cubes and add to the potatoes. Fill with enough cold water to just cover the potatoes. Now add the sausages and 2 tablespoons of salt. Bring to a boil and simmer gently for 20 minutes. Remove the sausages. Drain the beans and add to the soup. Cover the pot and simmer for another 10 minutes. Mash with a masher (not an immersion blender) until the soup is smooth. There should still be some chunks left. Season again generously with salt and (don’t hit me, I love it) Maggi, perhaps adding a little freshly ground pepper, but not too much. Add the sausages. The soup tastes best when cooked a few hours in advance or reheated the next day.