German Bean Soup
In my time, all our meals started with a light soup—some type of bouillon soup—and of course, there was always dessert afterwards. We had five meals a day: breakfast, then a snack before lunch, lunch (our dinner), afternoon coffee and cakes, and in the evening a light dinner (more like lunch). In the wintertime, bean soup was our favorite. My mother had a friend who was a seamstress. She came every fall and stayed overnight with us, along with her two boys (her husband was in the war), because she needed two days to make dresses for my sisters and me. Since she liked bean soup so much, my mother always had to cook this soup.
Ingredients:
- About 300 grams of dark beans
- About 8 to10 cups of water
- 500 grams of potato, diced
- One big onion, chopped
- Pig feet
- One tomato, chopped
- Two carrots, cut into small pieces
- One or two cubes of beef bouillon
- Spices, whichever you prefer
Directions:
- Combine all ingredients in large pot
- Cook about two hours
- Add spices
Photo courtesy of familyoven.com
