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Bean soup

Bean soup

Beans have always been grown on the farms and are an important source of protein. This soup is nutritious and warming.

Recipe from the farmer's kitchen

Elisabeth Mittelberger

Farmer from farm Eichernhof

Armin Huber ©

Ingredients

4 persons

50 MIN.

• 300 g
  dried beans
• 1 l
  vegetable or meat stock
• 100 g
  streaky bacon or 'Bauchspeck'
• 1
  onion
• 1/2
  stick of celeriac
• 1 Handful
  parsley
• 3
  carrots
• 3
  cloves of garlic
• oil for frying
• 300 g
  white cabbage
• 1
  potatoes
• 250 g
  tomatoes
• a little thyme
• herb salt
• pepper

Print recipe

www.roterhahn.it

Instructions - Bean soup

• 1.

  Step
  Soak the beans overnight in cold water.
• 2.

  Step
  Boil the stock, beans and bacon.
• 3.

  Step
  Coarsely chop the onion, celeriac, parsley and carrots, press the garlic, and put them all in a pan and brown in a little oil.
• 4.

  Step
  Dice the white cabbage, potatoes and tomatoes and mix in. season with the herbs and pour on a little water.
• 5.

  Step
  As soon as the bacon and beans are cooked, put a quarter of them in the soup pan. Puree the remaining mixture, add to soup and serve.
•  
  Happy cooking

Elisabeth Mittelberger

Farmer from 'Roter Hahn' Farm Holidays

Eichernhof in Vöran

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