Scald the pig’s ear and bacon. Peel onions and garlic clove, chop finely and place in a large saucepan with sausages, meat, bacon, beans and bay leaves, season with salt and season with pepper. Cover with water and bring to a boil. Cover and simmer on low heat for 45 minutes.
Remove meat and bacon and set aside. Scoop out some of the beans, mash and set aside as well. Peel and dice the potatoes, carrot and turnip, peel and dice the tomatoes. Add the vegetables to the soup and simmer gently for another 30 minutes until the vegetables are cooked.
Fold in the pureed beans, let bubble up and season. Cut the meat, bacon and sausages into slices or pieces and place them in a soup tureen, pour the hot soup over them. Add the coriander and simmer for a few minutes.
Traditionally, a large stone, thoroughly cleaned and washed, is placed in the soup and served with fresh corn bread.
Our tip: Use bacon with a subtle smoky note!