During winter, my mother still cooks a large pot of soup every week – one week it’s beansoup, the next pea and the one after that could be vegetable or sometimes even lentil soup. What remains is frozen for the rest of the week’s dinners. We always used to eat our main meal in the afternoon and have something light for dinner.
Makes: 6-8 portions
Preparation time: 15 minutes
Cooking time: 3 hours
- 500g dry white kidney beans, soaked overnight in cold water
- 2 beef shanks, on the bone
- 1 onion, chopped
- 3 medium-sized carrots
- 1 bunch of soup celery, finely chopped
- salt and black pepper to taste
- 250g bratwurst
1. Rinse the kidney beans and mix with the shanks, onion, carrots and soup celery in a large pot. Place the lid on the pot and bring to the boil.
2. Reduce the heat as soon as the soup has cooked through, then leave to simmer. Scoop off the foam that forms on top and let the soup simmer slowly for about 2-3 hours.
3. Add the bratwurst about half-an-hour before the soup is cooked so that the flavours can develop.
4. Remove the sausage and shanks from the soup as soon as everything is soft. Cut the sausage and meat into pieces, then return it to the soup.
Tip: To thicken the soup, you can mash the beans slightly in the pot with a potato masher.