Rich soup from not much known healthy legumes. In past these legumes were often part of meals of our predecessors. Today it has many varieties and it is one of the most popular foods in German speaking countries, they call it "Dicke bohnen" - "Strong bean
No. of servings
|all-purpose flour / plain flour||1||tablespoon|
|broad beans dry||350|
|sweet cream for cooking||200|
Sort dried broad beans and put them in cold water for 12 hours (overnight).
On the next day pour water out, rinse the broad beans and pour them over with fresh water. Ad salt, bay leaf and cook the broad beans until soft (45 minutes).
While cooking the broad beans, fry in a pan thin slices of smoked bacon with finely chopped onion. In other pot with salted water cook pasta.
sterilized tomatoes 10.5 oz (300 g)
Cut sterilized tomatoes into small pieces and add them, together with tomato paste from the can, to the bacon with onion.
Drain pasta, add it to broad beans together with tomato and bacon content of the pan.
vegetable stock 1 l
Pour in vegetable broth from bouillon without condiments (2 cubes of bouillon Natur vegetable for 1 liter of water) and bring soup to boil.
At the end stir in flour mixed with sweet cream for cooking, bring to boil.
schwarzwald ham 7 oz (200 g)
Cook thin slices of smoked bacon (ham) until crispy (use 3 slices for each portion).
Cut the bacon ...
... and top the soup with it.