Prepare the ingredients: Slice the sausage, peel and dice the potatoes, slice the carrots, onion, celery, and leek, and chop the green beans.

Brown the sausage: In a large pot, heat a bit of oil over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove and set aside.

Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and leek. Sauté for about 5 minutes until softened.

Add the broth and seasonings: Pour in the chicken or vegetable broth. Add the bay leaves, caraway seeds, thyme, salt, and pepper. Bring to a boil.

Add potatoes and sausage: Once boiling, add the diced potatoes and browned sausage. Reduce heat to a simmer and cook for 20 minutes.

Add green beans: Stir in the chopped green beans and continue simmering for another 10 minutes, or until all vegetables are tender.

Adjust seasoning: Taste and adjust salt and pepper if needed. Remove the bay leaves before serving.

Garnish and serve: Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread.