GERMAN GREEN BEAN SOUP

GERMAN GREEN BEAN SOUP

INGREDIENTS 

1 kielbasa, diced (or bratwurst, bacon, sausage)2 leeks, white/pale green parts sliced

2 carrots, peeled, diced
1.5 lbs fresh green beans, trimmed, chopped 
1 pound russet potatoes, peeled and diced
4 cups chicken stock
1/2 cup sour cream
2 teaspoons marjoram, dried
2 teaspoon thyme, dried
salt and pepper, to season

Instructions

1. Place the meat in a cold, soup pot, and set it over medium-high heat.
2. Cook the meat until browned, then add the chopped onion and carrot.
3. Add the salt, pepper, marjoram and thyme.
4. Once the onion and carrot softens, add the green beans, potatoes, and chicken stock.
5. Bring your soup to a boil, then lower the heat and simmer until the vegetables are cooked.
6. Use an immersion blender to blend to your liking. I like to leave chunks of potato.
7. Stir in sour cream, taste, and adjust seasoning, then reheat for a few minutes, but do not boil.
8. Serve with toasted rye bread. 

Notes

• You can use almost whatever meat or sausage you have on hand. I used kielbasa, but bratwurst, breakfast sausage, bacon, or ham would work well. 
• You could use diced button mushrooms and vegetable stock for a vegetarian version. 
• This is great with with toasted rye bread.