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🍽️ Colorful Potato and Vegetable Stew

175 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 200 g green beans
• 300 g waxy potatoes
• 2 tbsp rapeseed oil
• 1 tsp tomato paste
• 1 l vegetable broth
• 0.5 sprig oregano
• 4 tomatoes
• 4 tbsp whipping cream (30% fat content)
• 2 sprigs parsley
• salt
• pepper (from the mill)
• nutmeg (freshly grated)

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Chop the onions and garlic very finely.
3. 3. Wash the beans thoroughly.
4. 4. Trim the ends off the beans.
5. 5. Cut the beans into pieces about 4 cm long.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into small cubes.
8. 8. Heat the oil in a large pot.
9. 9. Sauté the finely chopped onions and garlic in the hot oil.
10. 10. Stir the tomato paste into the pan briefly.
11. 11. Pour the broth over the onions.
12. 12. Tie the savory sprigs together with kitchen twine.
13. 13. Add the tied-up savory to the pot.
14. 14. Add the potato cubes and the beans to the broth.
15. 15. Let the soup simmer on low heat for about 10 minutes.
16. 16. Pour boiling water over the tomatoes.
17. 17. Shock the tomatoes immediately under cold water.
18. 18. Peel the tomatoes and remove the core.
19. 19. Dice the tomatoes finely.
20. 20. Add the diced tomatoes to the soup.
21. 21. Let the soup cook for another 5 minutes.
22. 22. Stir the cream into the soup.
23. 23. Remove the savory from the soup.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Chop the parsley finely.
27. 27. Add the parsley, salt, pepper, and nutmeg to the soup.

Nutrition per serving

• kcal: 175
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 19 g