Lentil Soup with Pumpkin and Green Beans
Rinse the green beans and cut into pieces. Rinse the savory. Cook the beans in lightly salted water with savory for 10-12 minutes.
Peel the onion and dice. Heat the oil in a large saucepan. Sauté the onions for 5 minutes or until translucent. Cut the sausage into slices, add to the onions and cook briefly. Add the broth and bring to a boil. Drain the lentils in a colander. Drain the pumpkin in a sieve and collect the canning liquid. Add the lentils and pumpkin to the broth and cook for 5 minutes.
Drain the green beans and plunge into cold water. Remove the savory. Place the bean in the soup and let warm for 5 minutes. Season with salt and pepper.
Rinse the parsley, shake dry and chop finely. Season the soup with the reserved pumpkin liquid, sugar and vinegar, sprinkle with chopped parsley and serve.