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  • The woman at the grill - bean soup for 365 days a year
    By Anja Würfl, Editor-in-Chief of The Woman at the Grill
    BBQ and food magazine "The woman at the grill"

    Normally there is always a distinction with soups: is it a light summer soup? or does it rather come along with karacho, i.e. very substantial. Our soup with white beans, which is the subject of this article, cannot be assigned so clearly to either of the two categories. And that despite the fact that it has a lot to offer in terms of insoles.

    The fast soup number

    That said beforehand about this recipe. It`s going really well. It is therefore a dish that can also be used quickly in the kitchen at the end of the day. A point in time when many understandably lost interest in three-hour cooking events. Why is it going so fast? We use pre-cooked white beans from the jar.

    Further ingredients

    In addition to smoked bacon (just leave the vegetarians aside), there are also soup vegetables, onions and peppers. You can already tell: apart from the bacon, this is a very light version of a bean soup. Which ultimately also contributes to the fact that this soup is not too ?heavy? in the summer. appears, but in winter it brings with it a warming and healthy component.
    The preparation is perfect for beginners

    Because: It`s a little bit silly at first. And then the ingredients gradually move into the pot. Then you leave the bean soup to itself. It couldn`t be easier. Until the soup is ready to be served, you can read your newspaper, hop in the shower or meditate a little.

    Garnish and enhance the bean soup

    A dab of sour cream dip in the middle of the plate is particularly nice after the soup has been served on the plate. As well: finely chopped fresh parsley sprinkled on top.

    Here is the video for the bean soup:

    Servings: 4
    Preparation time: 20 minutes
    Preparation time: 45 minutes

    450 g white cannellini beans from the jar
    1 bunch of soup vegetables
    300 g smoked pork belly
    10 juniper berries
    2 onions
    2 bay leaves
    1 red peppers
    1 green pepper
    1 tsp Tabasco
    3 cloves of garlic
    2 tablespoons clarified butter (alternatively sunflower oil or rapeseed oil)
    1 liter vegetable broth
    2 tbsp tomato paste
    1 bunch of fresh parsley
    150 grams of sour cream
    salt (for seasoning)
    pepper (for seasoning)


    1. First cut the smoked bacon into small cubes, peel and finely chop the onions and garlic, cut the soup greens into small pieces and dice the peppers.
    2. Then leave out the bacon in the hot clarified butter and fry it.
    3. Then add the onions and garlic and sauté briefly, followed by the tomato paste. Stir in this and let it roast a little.
    4. Now stir in the soup greens, the peppers, the bay leaves, the juniper berries and the Tabasco sauce and pour in the broth.
    5. Finally, stir in the pre-cooked beans, put the lid on and simmer over low heat for about 20 to 30 minutes.
    6. Before serving, season with salt and pepper and garnish with sour cream and fresh parsley.

    *The bean soup recipe above was provided to us by Anja Würfl. She is the founder and editor-in-chief of BBQ and Food ? Magazine ?The woman at the grill? as well as the YouTube channel of the same name. There are more recipes there
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