Lentil, Pea, or Bean Soup (Linsen, Erbsen, oder Bohnensuppe)

(from brus25’s recipe box)

Source: German Cookery by Elizabeth Schuler

Prep time: 10 minutes
Cook time: 180 minutes
Serves 4 people

Categories: Soups

Ingredients

  • 1/2 lb. legumes
  • 1-2 Tbsp. butter or fat
  • 4 Tbsp. flour
  • 2 strips of bacon, sausage, or toasted bread
  • 1 tsp. marjoram, vinegar, or garlic

Directions

  1. Soak legumes overnight in cold water.

  2. Drain, cover with 2 quarts of salted water and cook until tender, about 2 hours. Put legumes through a strainer.

  3. Melt butter, add flour and 1 cup of cooking water and stir, over low heat, to smooth consistency.

  4. Add to strained legumes.

  5. Chops bacon finely, fry it lightly, and add to soup. Or cut Vienna sausage into it.

  6. Season pea soup with marjoram; lentil soup with a little vinegar; bean soup with a trace of garlic, each to taste. Croutons of toast may be added before serving.

Email to a friend | Print this recipe | Back