Four-Bean Soup

Ingredients

• 75 g white beans (kidney beans, fava beans, and black beans)
• 1 bundle soup vegetables
• 4 cooking sausages
• 2–3 tbsp instant vegetable broth
• lemon pepper

Instructions

1. 1.

   Soak the beans overnight in 2.5 liters of water. Then cover and simmer for 1½ hours.

2. 2.

   Lightly purée the beans with the hand mixer’s slicing blade so that about a quarter is chopped.

3. 3.

   Add the soup vegetables and cooking sausages, then simmer for another 15 minutes. Season with broth and lemon pepper.