in Germany

Westphalian white bean soup Grandma's style

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Ingredients for 4 servings:

  • 350 g white beans
  • 2 liters of bone broth or meat broth
  • some savory
  • ½ celeriac
  • 4 carrots
  • 5 potatoes, diced, raw
  • e.g. marjoram
  • n. B. salt and pepper, white
  • 1 tbsp butter
  • 2 tbsp parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 13 hours 40 minutes

Soak the beans overnight. Then cook them in the broth with the savory for about an hour. Dice the cleaned root vegetables and add them to the soup along with the diced potatoes. Simmer over low heat for 20 minutes, then season to taste. If desired, lightly puree some of the beans. Stir in the butter and parsley. Tip: You can also cook streaky bacon, smoked ribs, mettwurst, etc. (sliced ​​or diced at the end) and serve them in the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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