Scarlet runner bean soup

Ingredients for 20 servings:

• 1 kg scarlet runner beans
• 3 onions
• 2 tbsp fat (beef fat, lard or olive oil)
• 2 tbsp tomato paste
• 1 liter beef broth
• 2 liters of broth (remouillage: second broth, 2nd infusion of beef stock)
• 4 large potatoes, preferably floury
• ½ celeriac
• 6 carrots
• 3 kohlrabi
• 5 stalk(s) Celery
• 1 large red bell pepper(s)
• 1 stalk(s) leek
• 2 broccoli
• 10 pairs of Frankfurter sausages (beef sausage, sausages, wieners, etc.)
• some soy sauce (shoyu)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Simple, stew

Soak the broad beans in plenty of cold water for 12-24 hours. Discard the soaking water. Pre-cook the broad beans in a pressure cooker on level II for 40 minutes. Dice the onions and sauté in a little beef fat, removed from the stock. Sauté the tomato paste in it. Deglaze with beef stock. Gradually add about 2 L of remouillage. Dice the potatoes and add. Cook for 10 minutes. Dice the carrots and celery and add. Cook for 10 minutes. Dice the kohlrabi, celery, and leek and add. Cook for a short time. Add the pre-cooked beans, broccoli, and diced red bell pepper. Simmer for a short time. Add the Frankfurter sausages and let them simmer until warm. Season to taste with salt, pepper, and a little shoyu, if desired.