Saarland bean soup

Ingredients for 4 servings:

• 1 ½ kg beans, fresh green
• 10 small potatoes
• 125 g lean bacon
• 1 bunch of parsley
• 1 ⅛ liter meat broth
• 1 tbsp savory, fresh
• 1 tbsp flour
• 250 ml sour cream
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Dibbelsches bean soup

Wash the beans, remove the strings, and cut into small pieces about 3 cm long. Peel, wash, and dice the potatoes. Remove the rind from the bacon, also cut it into small pieces, and fry briefly in a pan without adding any fat, then set aside. Wash the parsley thoroughly, shake dry, and finely chop. Reserve a little for garnishing. Bring the meat broth to a boil in a sufficiently large pot. Add the beans and savory to the broth and simmer for about 15 minutes over medium heat. Then add the potatoes and simmer for another 15-20 minutes. Add the bacon cubes. Whisk the flour with the sour cream and slowly stir it into the soup with a whisk. Season with salt and pepper. Transfer to a bowl and garnish with the remaining parsley. Serve with plum cake or white bread.