Bean soup with Kasseler

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 600 g released Kasseler cutlet (in one piece)
  • 2 Onions
  • 2-3 TABLESPOONS Oil
  • 1 l Vegetable broth (instant)
  • 1 package (300 g) frozen broad beans
  • 1/2 bunch Parsley
  • 1 can(s) (850 ml) w
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground black pepper
  • 150 g Crèmefraîche

Directions

  1. 1

    Rinse the cured pork loin with cold water, dab dry with kitchen paper and dice. Peel and roughly dice the onions. Heat the oil in a pot and fry the meat in it while turning. Add the onions and fry briefly. Deglaze with broth, bring to the boil, add green beans and cook for 15-18 minutes. In the meantime wash parsley, dab dry and chop coarsely.

  2. 2

    Pour white beans with soup vegetables on a sieve and rinse. Add to the soup, bring to the boil again and season with salt and pepper. Serve the soup sprinkled with parsley. Add crème fraîche extra. Tastes good with farmhouse bread

Nutrition Facts

KCAL
570 kcal
CARBS
32 g
FATS
30 g
PROTEINS
43 g

Categories & Tags

Main DishesSoupsinexpensive