German bean soup

German bean soup

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
200g dried white beans, soaked overnight and drained
freshly ground black pepper
1 tablespoon parsley, finely chopped
2 bay leaves
salt
1 tablespoon oil
2 carrots, sliced
2 litres chicken or beef stock
1 large cabbage leaf, cut into chunks
2 leeks, cut into 5 cm pieces, (white part only)
pinch nutmeg
250g german bratwurst or frankfurts, thickly sliced

Method

  1. Cover beans with fresh cold water and bring to the boil. Add pepper, parsley and bay leaves and simmer gently for 1 hour or until beans are tender, adding salt towards the end of cooking. Drain and discard bay leaves.
  2. Heat oil in a saucepan, add carrots and cook gently for 10 minutes. Add stock, cabbage, leeks and cooked beans. Adjust seasoning and add nutmeg. Cook over moderate heat for 15 minutes, then add sliced sausage and simmer gently for 15 minutes longer.
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