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Recipe: Scarlet runner bean soup with morels


serves 4 | cooks in 40 minutes

1. Place the morels in luke-warm water for half an hour then cut in half and wash. Peel and coarsely chop the onions and garlic. Chop the washed tomatoes into large cubes. Cut the washed peeled potatoes into cubes
Chop the parsley.

2. Heat the rapeseed oil in a casserole dish and roast the onions and garlic in it until light brown. Briefly roast the wholemeal spelt flour in the dish then add the tomato puree and paprika powder and pour on the water. Add the morels, tomato pieces, diced potatoes and spices, except for the vinegar. Reduce the heat and cook until the potatoes are soft.

3. Now add the beans, bean puree and vinegar, stir and leave to cook. Serve in deep dishes and top with plenty of parsley.


Roasted cubes of bacon or slices of sausage taste fantastic with this magnificent bean goulash.

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