Serbian Bean Soup

Although the name suggests its from the Balkans, this recipe actually came out of an Austrian Cookbook I bought when I was in Vienna.  I think the history behind this dish is that it migrated to Vienna during the time of the Austro-Hungarian Empire.  Like most soups and stews this soup benefits from being made a day before enjoying.

Ingredients

1/2 lb. dried white beans, soaked overnight
4 oz. bacon bacon (cubed if available)
4 oz. Smoked sausage, cubed
1 onion, diced
3 cloves garlic, minced
Salt and pepper
bay leaf
teaspoon marjoram
teaspoon thyme
splash of vinegar
1 tablespoon sweet paprika
4 cups beef stock
2-3 medium sized-potatoes, peeled and cubed
 
Soak the beans overnight it a bowl with water covering an inch over beans.  In a dutch over or soup pot fry bacon, sausage and onions together until onion is soft and bacon crispy.  Add garlic and cook for a minute, stirring.  Meanwhile, drain the beans and rinse, set aside.  Add bay leaf, marjoram, thyme, paprika and salt and pepper to the sausage onion mixture.  Add the beef stock and then beans  Bring to boil, and lower to simmer.  Simmer for aboot 1 hour or until beans are tender.  About 20 minutes before beans are done, add the cubed potatoes to the pot.  Continue simmering until beans are tender and potatos are soft.  Best served with crusty bread.