Ingredients with Measurements:
- 1 pound dried green beans
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 pound smoked sausage, sliced
- 2 bell peppers, chopped
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Soak the dried green beans in water overnight, or for at least 8 hours.
2. Drain the beans and rinse them well.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
5. Add the soaked green beans and chicken or vegetable broth to the pot.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the beans are tender.
7. Using an immersion blender, blend the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.
8. Add the sliced sausage and chopped bell peppers to the pot, and let the soup simmer for another 10-15 minutes, or until the sausage is cooked through and the peppers are tender.
9. Season the soup with salt and pepper, to taste.
- Time:
Preparation time: 8 hours (soaking time) + 15 minutes (chopping and sautéing) = 8 hours and 15 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 390
- Fat: 26g
- Carbohydrates: 23g
- Protein: 18g
Substitutions for ingredients:
- You can use fresh green beans instead of dried green beans, but you will need to adjust the cooking time accordingly.
- You can use any type of sausage you like, such as kielbasa or chorizo.
- You can use any color of bell pepper you like, or even a combination of colors.
Variations:
- You can add other vegetables to the soup, such as carrots, celery, or potatoes.
- You can use different types of sausage, such as Italian sausage or andouille sausage.
- You can add herbs and spices to the soup, such as thyme, rosemary, or paprika.
Tips and tricks:
- Make sure to soak the dried green beans overnight, or for at least 8 hours, to ensure that they cook evenly.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- Adjust the seasoning to your liking, adding more salt and pepper as needed.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls, garnished with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- Crusty bread or rolls
Suggested side dishes:
- Mixed green salad
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure to soak the dried green beans for at least 8 hours to ensure that they are fully hydrated and safe to eat.
Food history:
- Bouneschlupp is a traditional Luxembourgish soup made with green beans and potatoes.
Flavor profiles:
- Savory, smoky, and slightly sweet
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Luxembourg