1ltr beef or chicken broth/Stock33 fl oz or 4.2 cups
2smoked German sauasges for example Mettwurst or you can substitute with Polish sausages such as Krakauer or Kabanossi
500ggreen beans
1tablespoonolive oil
1teaspoonsummer savory if not available substitute with ¼ teaspoon sage and ½ teaspoon thyme.
salt and pepper to taste
Instructions
Roughly cube the bacon, onion, carrots and potatoes. Wash the beans and chop of the ends on both sides. Slice into bite site length.
Slice the sausages.
Heat the olive oil in a saucepan and fry the bacon and onions until they start to brown.
Pour in the meat broth and add the potatoes and carrots. Bring to boil for around 10 minutes.
Add the green beans and cook for a further 15 minutes.
Season with summer savory or subsitute. Add salt and pepper to taste.
Serve with a rye bread or a crusty roll.
Notes
I would recommend you check out the step by step photos in the main post.
Storage Instructions
This soup will keep in the fridge for up to three days. Store in an airtight container. To reheat, simply bring the soup up to boil. Please be aware that the beans will get softer every time you reheat the soup.This soup is perfect for freezing. Store in portions and the soup will stay good for up to three months.