Budget-friendly, healthy and filling soup.
- Bean - 400 g (0.9 lbs)
- Smoked Ham Stock Or Ham Base Or Water - 1 l (33.8 oz)
- Meaty Smoked Ham - 150 g (0.3 lbs)
- Carrot - 100 g (0.2 lbs)
- Turnip - 100 g (0.2 lbs)
- Celery - 100 g (0.2 lbs)
- Onion - 1
- Garlic - 2 cloves
- Tomato - 1
- Green Pepper - 1
- Paprika - ½ tbs
- Ground Marjoram - ½ tsp
- Ground Caraway - ½ tsp
- Chopped Celery Leaves - 1 tbs
- Bay Leaf - 1
- Ground Black Pepper - ½ tsp
- Smoked Sausage - 100 g (0.2 lbs)
- Flour - 1 tbs
- Chopped Parsley - 1-2 tbs
- Egg - 1
- Salt - 1-2 tsp
Soak the dried beans overnight.
Saute the ham with chopped onion in a large pot until they become translucent. Add flour and paprika. Simmer for 1-2 minutes, stirring frequently.
Add beans, sliced sausage, salt, and ham enough stock or water to cover the beans. Stir continuously and keep the beans covered by water. Bring it to a boil, and continue cooking over medium heat, for about 1 hour.
Add all the chopped vegetables and spices, and cook the soup until the beans become soft. It will take about 1 ½ - 3 hours. If the soup is too thick, thin it with more water.
Mix the egg with enough flour (about 2 cups) to make a soft, sticky dough. Add salt and ½ cup of water. Beat the mixture.
Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon. You can also use a spaetzel maker to make noodles. They are ready when they come to the surface.
Add the noodles to the soup, and cook for another 5-10 minutes. Add 1-2 tbs chopped parsley.
Also known as: Bean Soup With Vegetables And Dumplings
Remember: It is always better to use fresh organic ingredients when cooking! Avoid processed foods and canned fruits or vegetables. Cooking starts with a visit to a local market!Print this page