Colorful bean pot

For 4 people
  • 1 kg broad beans
  • 500 g cutting beans
  • 2-3 (approx. 200 g) Carrots
  • 600 g Potatoes
  • 1/2 Bund fresh or something
  • dried savory
  • 2 medium-sized onions
  • 1-2 EL Oil
  • 100-150 g Smoked bacon
  • 1-2 tbsp clear broth (instant)
  • 1/2 Bund Parsley
  • Salt, white pepper
  • 2-3 Vienna sausages
90 minutes
easy
1.
Shell and wash broad beans. Clean and wash the cutting beans and cut into pieces
2.
Peel and wash the carrots and potatoes. Quarter the potatoes, cut the carrots into thick slices. Wash and savorytie together with kitchen thread. Peel and dice the onions
3.
Heat the oil in a large saucepan. Steam the onions until translucent. Add the bacon and fry lightly. Deglaze with 1 1 / 4-1 1/2 l water, bring to the boil and stir in the stock. Cover everything and simmer over a low heat for about 15 minutes
4.
Add beans, potatoes, carrots and savory, bring to the boil and cook for another 20 minutes
5.
Wash and chop the parsley. Remove the bacon and savory. Season the bean pot with salt and pepper. Heat the sausages in it. Cut the bacon into slices and add again. Sprinkle with parsley
1 person approx:
  • 700 kcal
  • 2940 kJ
  • 35 g protein
  • 33 g fat
  • 62 g carbohydrates

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