Frankfurter Bohnensuppe (Frankfurt bean soup)

⏱ 115 min · 🍽️ 4 Portionen · 🧂 13 Zutaten

Zutaten

  • 300 g dried white beans
  • 150 g streaky smoked bacon
  • 1.5 l meat stock
  • 2 pieces bay leaves
  • 1 piece onion
  • 1 bunch soup vegetables (carrot, celeriac, leek)
  • 400 g waxy potatoes
  • 1 tsp dried savory
  • 1 tsp salt
  • pepper to taste
  • 4 pieces scalded sausages (Wiener or Frankfurter style)
  • 2 tbsp white wine vinegar
  • 3 tbsp chopped parsley

Zubereitung

  1. Soak the dried white beans overnight in plenty of cold water, drain them the next day and rinse them briefly.
  2. Put the smoked bacon into a large pan in one piece with the soaked beans, the bay leaves and the meat stock and bring to the boil. Then cook covered over a low heat until the beans are almost tender.
  3. Meanwhile peel the onion and dice it finely, trim the soup vegetables and cut them into small dice, and peel and dice the potatoes as well.
  4. Add the onion, the soup vegetables and the potatoes to the pan, scatter in the dried savory and let everything simmer on until the beans and potatoes are completely tender.
  5. Lift out the bacon, cut it into small dice and return it to the soup. Remove the bay leaves and crush some of the beans against the side of the pan so that the soup turns velvety.
  6. Slice the sausages, add them to the soup and let them warm through over a low heat without letting the soup come to a rolling boil again.
  7. Season the bean soup generously with salt, pepper and the white wine vinegar and serve it sprinkled with the chopped parsley.
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Frankfurter Bohnensuppe (Frankfurt bean soup)

A German classic from Hesse: around Frankfurt, this white bean soup with bacon, soup vegetables and sausages comes to the table as soon as it turns cold outside. The beans soak overnight and then cook until some of them fall apart and give the soup a creamy body. A dash of vinegar at the end makes everything pleasantly fresh and lifts the smoky taste of the bacon.

⏱

Kochzeit

115 min

🍽️

Portionen

4

🧂

Zutaten

13

Original ansehen ↗

Nährwerte

pro Portion

690 kcal

Kalorien

29 g

Eiweiß

35 g

Fett

51 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~7,00 € · ~1,75 €/Portion
  • 🛒

Zubereitung

  1. 1

    Soak the dried white beans overnight in plenty of cold water, drain them the next day and rinse them briefly.

  2. 2

    Put the smoked bacon into a large pan in one piece with the soaked beans, the bay leaves and the meat stock and bring to the boil. Then cook covered over a low heat until the beans are almost tender.

  3. 3

    Meanwhile peel the onion and dice it finely, trim the soup vegetables and cut them into small dice, and peel and dice the potatoes as well.

  4. 4

    Add the onion, the soup vegetables and the potatoes to the pan, scatter in the dried savory and let everything simmer on until the beans and potatoes are completely tender.

  5. 5

    Lift out the bacon, cut it into small dice and return it to the soup. Remove the bay leaves and crush some of the beans against the side of the pan so that the soup turns velvety.

  6. 6

    Slice the sausages, add them to the soup and let them warm through over a low heat without letting the soup come to a rolling boil again.

  7. 7

    Season the bean soup generously with salt, pepper and the white wine vinegar and serve it sprinkled with the chopped parsley.

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