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🍽️ Hearty Vegetable Soup

165 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 carrots
• 1 garlic clove
• 0.5 stalk leek
• 2 stalks celery
• 2 tbsp vegetable oil
• 1 tsp paprika powder (hot)
• 1 l meat broth (or vegetable broth)
• 1 bay leaf
• salt
• pepper (from the mill)
• cumin (ground)
• 250 g waxy potatoes
• 200 g white beans (can)
• 200 g brown beans (can)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Preheat a large pot on the stove.
2. 2. Peel the onion, carrots, and garlic.
3. 3. Dice the onion, carrots, and garlic into small pieces.
4. 4. Wash the leek and remove the tough ends.
5. 5. Cut the leek into thin strips.
6. 6. Wash the celery and remove tough parts.
7. 7. Slice the celery into thin rounds.
8. 8. Add the oil to the hot pot.
9. 9. Sauté the onions, carrots, garlic, leek, and celery in the oil.
10. 10. Stir until the vegetables are translucent and soft.
11. 11. Sprinkle the paprika powder over the vegetables.
12. 12. Pour the vegetable broth into the pot.
13. 13. Add the bay leaf to the soup.
14. 14. Season the soup with salt, pepper, and cumin.
15. 15. Peel the potatoes and wash them.
16. 16. Dice the potatoes into small cubes.
17. 17. Drain the beans well.
18. 18. Add the potatoes and beans to the vegetables in the pot.
19. 19. Let the soup simmer on low heat.
20. 20. Stir occasionally.
21. 21. Simmer the soup for about one hour.
22. 22. Check if the soup has a thick consistency.
23. 23. Add more broth if necessary.
24. 24. Finely chop the parsley.
25. 25. Add the parsley to the soup shortly before the end of cooking time.
26. 26. Remove the bay leaf from the soup.
27. 27. Taste the soup and adjust seasoning if needed.
28. 28. Ladle the soup into bowls.
29. 29. Serve the soup with white bread.

Nutrition per serving

• kcal: 165
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 22 g