Ingredients for 10 servings:
3-4 can of 800g beans (maybe mixed size)
500 g sausages smoked
3 large onions
2 liters of vegetable broth
1 large bulb of garlic
5 medium-sized bell peppers, finely chopped
2 tsp, harissa
2 tsp, heaped vegetable broth, instant
2 small cans of tomatoes
1 small can of tomato paste
Cabbage leaves (cauliflower and broccoli leaves)
Apple Cider Vinegar
1 tsp. sugar
3 large potatoes
50 g dried mushrooms
savory
thyme
oregano
Parsely
Salt
Worchestersauce
Cut the onions, the Mettenden and the garlic cloves into small pieces and sauté in the soup pot. When the onions are brown
fill with 2 liters of vegetable stock and add beans, harissa, sugar, tomatoes and tomato paste.
Peel the potatoes and grate into the soup on a coarse vegetable grater. Cut cabbage leaves into small pieces and cook with them.
In a separate pan, sauté the chopped peppers until lightly browned.
Take out, add to the soup and let it simmer for about 30 minutes.
Season the soup with vinegar, savory, thyme, oregano and salt. If necessary, top up with water.
Garnish with parsley and serve with white bread.
