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🍲 Clear Bean Soup with Homemade Spätzle

409 kcal · 30 min · 4 servings

Ingredients

• 300 g white, dried beans
• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 1.2 l vegetable broth
• 1 bay leaf
• 4 allspice berries
• 2 carrots
• 2 tbsp fresh chopped parsley
• salt
• pepper
• 300 g flour
• 4 eggs
• salt

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight.
2. 2. Drain the soaking water. Let the beans drain well.
3. 3. Peel the onion and garlic. Dice both into fine pieces.
4. 4. Heat oil in a pot. Sauté the onions and garlic until translucent.
5. 5. Pour in the broth. Add the bay leaf and allspice.
6. 6. Add the drained beans to the pot.
7. 7. Bring the soup to a boil.
8. 8. Reduce the heat. Simmer the beans for about 40 minutes with the lid slightly ajar.
9. 9. Peel the carrots. Cut them in half lengthwise.
10. 10. Cut the carrot halves into bite-sized pieces.
11. 11. Add the carrot pieces to the soup during the last 15 minutes of cooking time.
12. 12. Mix flour and eggs in a bowl to form a stiff dough.
13. 13. Beat the dough vigorously until it forms bubbles.
14. 14. Check the consistency. Add a little more flour or water if necessary until the dough does not tear.
15. 15. Let the dough rest for about 15 minutes.
16. 16. Bring plenty of salted water to a boil in a large pot.
17. 17. Scrape or press the dough into the boiling water in portions.
18. 18. Cook the spätzle for about 1 to 2 minutes.
19. 19. Let the spätzle rise to the surface when they are done.
20. 20. Remove the cooked spätzle with a slotted spoon.
21. 21. Shock the spätzle immediately with cold water.
22. 22. Let the spätzle drain well.
23. 23. Add the spätzle and chopped parsley to the finished soup.
24. 24. Heat the soup again briefly until it is hot.
25. 25. Season the soup finally with salt and pepper.
26. 26. Serve the soup hot.

Nutrition per serving

• kcal: 409
• Protein: 17 g · Fett/Fat: 9 g · Carbs: 64 g