German Bean and Sausage Soup

 

2 slices bacon

½ cup (1 medium) chopped onion

1 cup (2 medium) sliced carrots

1 cup (1 medium) cubed, peeled potato

¼ cup chopped fresh parsley

½ teaspoon marjoram leaves, if desired

¼ teaspoon pepper

2 cups water

8 oz. (1½ cups) thinly sliced smoked bratwurst, Polish sausage (Kielbasa) or wieners

16-oz. can Green Giant Cut Green Beans, undrained

16-oz. can Great Northern beans or white beans, undrained

In large saucepan, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon, set aside. Sauté onion in reserved drippings until tender. Add carrots, potato, parsley, marjoram, pepper and water: bring to a boil. Reduce heat; cover and simmer about 20 minutes or until vegetables are tender. Add bratwurst, beans and reserved bacon. Heat thoroughly 6 (1¼-cup) servings.

From: Vicki Zeigler – she had notes on the recipe that she omits the bacon and marjoram leaves. She sautés the onion in 1 T of butter. Vicki says she usually doubles the recipe using 2 cups of water and 2 cups of broth.

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