- Smoked-cooked Pork - 200 g (0.4 lbs)
- Carrot - 5 large
- Parsley - 5
- Turnip - 1 medium
- Onion - 1 medium
- White Kidney Bean - 1 can
- Salt -
- Pepper -
- Chicken Bouillon Cube - 1
- Flour - 2 tbs
- Fat - 1 tbs
- Crushed Red Pepper - 1 tsp
Cut the pork into large cubes and boil in a large pot.
Wash the vegetables and peel. Cut the carrots and parsley and throw it into the soup. Add the chopped onions.
Add salt and pepper to taste with the stock cube. Cook until vegetables are soft.
Drain the canned beans and add to the soup.
Mix the flour with the fat and fry for a few minutes with a 1 tsp of red pepper and a few spoonfuls of soup. Once all the lumps are gone, pour into the soup.
Cook for about 5 minutes.
Also known as: Bean Soup, Vegetable Soup With Smoked Spare Rib, Smoked Spare Rib Soup