John Myers
Contents
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Ingredients
- 1 can White beans
- 1 Onion small, finely chopped
- 1 Garlic cloves chopped
- 0,5 Green chilli, finely chopped without seeds
- 125 ml For vegetable stock see my cookbook
- 150 ml Cream
- 100 g Diced carrots
- 2 Diced potato
- 1 some Butter
- 1 pinch Hot paprika powder
- 1 tsp Seasonal herbs, fresh, very finely chopped
- 200 g Roasted pork belly, the rest from the day before, diced
- 2 Mettwurst cooked sliced
Instructions
- Let the vegetables lightly steam in butter. Then put the potatoes in a saucepan and pour on the vegetable stock. Simmer until the carrots and potatoes are almost soft.
- Now add the beans with the liquid and stir in the cream. Season to taste with the paprika powder. You don't need salt because the stock is very spicy.
- Now add the sausage slices and the pork belly cubes. Let everything soak together over low heat and then stir in the fresh herbs.
- I usually make large portions of this soup and freeze it. But without deposits. They are added according to the taste of the day after heating.
- This soup was our lunch yesterday. Easy, quick and tasty. We like to eat soups of all kinds.
- The ingredients and preparation of my vegetable stock can be found in this recipe: [url] Spicy Veggi Casserole [/ url]
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 4.4gProtein: 2gFat: 20.5g
