Vegetable and potato stew with sausages and bacon

Ingredients for 4 servings:

• 1 kg potatoes
• 1 bunch of soup vegetables
• 1 jar peas and carrots
• 1 can beans, green, fine
• 1 tomato(s)
• 500 ml milk
• 1 sprig(s) marjoram
• 2 tbsp vegetable broth
• 1 pinch(s) of salt and pepper
• Paprika powder, sweet
• 4 Vienna sausages
• 250 g bacon, diced
• n. B. herb mixture, chopped

Instructions

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

Baden recipe from my grandma

Peel the potatoes and chop into large pieces. Trim the soup vegetables and chop the celery and carrots. Wash and chop the herbs and marjoram. Cook the vegetables in boiling salted water, adding the peas, carrots, and beans shortly before the end of the cooking time. Puree the soup and season with vegetable stock, salt, and pepper. Add milk to the desired consistency and bring back to a boil. Add the wienerle sausages to the soup (either chopped or whole, as desired). Fry the bacon in a non-stick pan. Ladle the soup into deep bowls or tureens, sprinkle with chopped herbs and bacon, and serve hot. Dark sourdough bread goes well with it. This recipe is my grandmother’s, and the vegetables and meat/sausage filling can be varied as desired; it’s also delicious for vegetarians without the sausage and bacon. The soup reheats well.