green bean and potato soup lite - bouneschlupp

How To Make green bean and potato soup lite - bouneschlupp

• 1

  Clean beans and leeks, if using, and wash well, peel and wash potatoes, slice sausage. If using onion, peel.
• 2

  Halve the leek lengthwise and cut the white part into fine strips or quarter onion and cut into fine slices. Cut the beans into approximately 1 inch pieces. Finely grate or mince the russet potato.
• 3

  Spray and heat a large stock pot at medium temperature and lightly sauté the leek/ onion for a few minutes.
• 4

  Add the water, bouillon, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated or minced russet potato. Simmer for 15-20 minutes until beans are tender.
• 5

  Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the light sour cream or yogurt, if using. Finally, season with salt, pepper and fresh grated nutmeg.
• 6

  Remove bay leaf and cloves before serving.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card