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GERMAN BEAN SOUP 
1/2 lb. white beans, washed & soaked
Salt & pepper to taste
Finely chopped parsley
2 bay leaves
1 tbsp. oil
2 med. sized carrots, sliced into 2" pieces
4 pts. beef or chicken stock
1 lg. cabbage leaf
2 med. sized leeks, sliced into 2" pieces
Pinch of nutmeg
1/2 lb. German bratwurst, Kielbasa or hot dogs, cut into thick slices

Cover beans with cold water and bring to boil. Season with salt, pepper, parsley and bay leaves. Simmer gently for 1 hour or until beans are tender. Drain.

Heat oil in pan and add sliced carrots. Fry gently for 10 minutes. Add stock and cabbage leaf. Simmer for 15 minutes. Add leeks and beans and remove cabbage leaf. Correct seasoning and add nutmeg. Cook further 15 minutes. Add sliced sausage and simmer gently for 15 minutes. Great with salad, bread and cheese.

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