Ingredients
- 1 bag pork meatballs in hamburger steak sauce, pre-cooked and vacuum-packed
- 2 carrots, finely diced
- 2 medium potatoes, brunoise-cut
- 1 liter (4 cups) low-salt beef broth
- 2 garlic cloves, finely chopped
- 1 can (400 g) white or kidney beans, rinsed and drained
- 15 ml (1 tbsp.) olive oil
- 15 ml (1 tbsp.) maple syrup
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
- 2 nice slices of toast to accompany
Preparation
1. Brown vegetables
Heat the olive oil in a large saucepan over medium heat. Add the finely brunoise carrots and the brunoise potatoes. Brown for 5-7 minutes, until they start to turn lightly golden.
2. Add liquids and ingredients
Add the beef stock to the pan. Stir in garlic, rinsed and drained beans, and pork meatballs in hamburger steak sauce.
3. Cook
Reduce the heat to medium-low and cook the soup for 25 minutes, until the vegetables are tender and the flavors blend well.
4. Finishing
Adjust seasoning with salt and black pepper to taste. Add maple syrup at the end of cooking to adjust sweetness.
5. Serving
Serve the soup hot, accompanied by a nice slice of toast. Garnish with chopped fresh parsley if desired.
