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🍽️ Hearty Potato and Green Bean Soup

177 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 1 onion
• 1 clove of garlic
• 1 tbsp butter
• 2 tsp flour
• 250 g green beans
• 1 bay leaf
• marjoram
• 750 ml vegetable broth (instant)
• 250 g tomatoes

Instructions

1. 1. Rinse the potatoes under running water.
2. 2. Peel the potatoes completely.
3. 3. Cut the potatoes into small, even cubes.
4. 4. Rinse the green beans under cold water.
5. 5. Trim off the hard ends of the beans.
6. 6. Cut the beans in half crosswise.
7. 7. Peel the onion.
8. 8. Dice the onion into very fine pieces.
9. 9. Heat butter in a pot.
10. 10. Add the onions to the hot butter.
11. 11. Sauté the onions until they are soft and translucent.
12. 12. Stir the flour into the onions.
13. 13. Let the flour cook briefly with the onions.
14. 14. Add the potato cubes to the pot.
15. 15. Add a bay leaf to the soup.
16. 16. Add a pinch of basil.
17. 17. Press the garlic directly into the pot.
18. 18. Pour the broth into the pot.
19. 19. Let the soup simmer gently for about 25 minutes.
20. 20. Add the green beans when there are 15 minutes of cooking time left.
21. 21. Let the beans cook with the soup.
22. 22. Cut a small cross into the skin of the tomatoes at the stem end.
23. 23. Pour boiling water over the tomatoes.
24. 24. Let the tomatoes cool briefly.
25. 25. Peel the skin off the tomatoes.
26. 26. Cut the tomatoes in half.
27. 27. Remove the seeds from the tomato halves.
28. 28. Slice the tomato flesh into thin strips.
29. 29. Season the soup with salt.
30. 30. Season the soup with pepper.
31. 31. Stir the tomato strips into the soup.
32. 32. Let the tomatoes sit in the soup for a few minutes.
33. 33. Remove the bay leaf before serving.

Nutrition per serving

• kcal: 177
• Protein: 6 g · Fett/Fat: 4 g · Carbs: 29 g