Ingredients:
6 carrots
1 onion
2 or 3 turnips
1 small branch of celery
1/2 fennel bulb
1 leek
1/4 of a green cabbage
2 or 3 zucchinis
2 tomatoes
200g of dried kidney beans, green beans (can be frozen), peas (frozen), 2 potatoes (optional)
1 piece of bacon
1 Morteau sausage
2 small smoked sausages
1 bay leaf
1 sprig of rosemary
Salt, pepper
A few cumin seeds
Instructions:
1. In a separate pot, cook the kidney beans in cold water with a bay leaf for around 1 hour.
2. In a large pot, gently brown the diced bacon with the chopped onion. Add the carrots cut into sticks and the turnips cut into cubes. Cover with water and add the leeks, celery cut into pieces, fennel cut into medium-sized pieces and the cabbage cut into large strips. Season with salt, pepper and a few cumin seeds. Cook gently for 15 minutes.
3. After 15 minutes, add the zucchini cut into large cubes, the tomatoes and the potatoes. Add the sausages and cook for another 15 minutes. Then add the cooked kidney beans (including a bit of their cooking water for flavor), green beans and peas. Cook very gently for another 10 minutes.
To finish: