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🍽️ Hearty Vegetable Soup with Cornbread

580 kcal · 30 min · 4 servings

Ingredients

• 300 g sweet potatoes
• 200 g green beans
• 5 plum tomatoes
• 2 onions
• 3 garlic cloves
• 5 tbsp sunflower oil
• 700 ml beef stock
• 1 tbsp tomato paste
• 600 g kidney beans (can)
• 2 tsp hot paprika powder
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Peel the sweet potatoes.
3. 3. Cut the sweet potatoes into small, bite-sized cubes.
4. 4. Wash the green beans.
5. 5. Snap off the tough ends of the green beans.
6. 6. Cut the green beans in half.
7. 7. Wash the tomatoes.
8. 8. Pour boiling water over the tomatoes briefly to loosen the skin.
9. 9. Remove the skin from the tomatoes.
10. 10. Cut the tomatoes in half.
11. 11. Remove the inner core and seeds from the tomato halves.
12. 12. Cut the deseeded tomatoes into large chunks.
13. 13. Peel the onions.
14. 14. Peel the garlic cloves.
15. 15. Chop the onions and garlic very finely.
16. 16. Heat the oil in a large pot.
17. 17. Sauté the sweet potato pieces in the hot oil.
18. 18. Stir constantly while doing so.
19. 19. Add the chopped onions and garlic.
20. 20. Sauté the vegetables briefly.
21. 21. Add the tomato chunks and tomato paste to the pot.
22. 22. Continue to sauté everything while stirring for 2 to 3 minutes.
23. 23. Pour the beef broth into the pot.
24. 24. Add the green beans to the soup.
25. 25. Bring the soup to a brief boil.
26. 26. Reduce the heat.
27. 27. Let the soup simmer covered for about 30 minutes.
28. 28. Drain the kidney beans.
29. 29. Add the kidney beans to the pot 10 minutes before the end of the cooking time.
30. 30. Stir the beans in.
31. 31. Let the beans cook further.
32. 32. Season the soup generously with paprika powder.
33. 33. Season the soup with salt.

Nutrition per serving

• kcal: 580
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 59 g