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🍲 Creamy Bean Stew with Crispy Smoked Tofu

296 kcal · 30 min · 4 servings

Ingredients

• green beans 600 g
• potatoes, waxy 400 g
• mixed vegetables 1 bunch
• onions, yellow 1 pc.
• smoked tofu 250 g
• oil 2 tbsp
• bay leaves, dried 2 pc.
• pepper, black ground pinch
• vegetable broth 1.5 L
• salt pinch
• parsley, fresh 15 g

Instructions

1. 1. Wash the green beans thoroughly.
2. 2. Cut off the hard ends of the beans with a knife.
3. 3. Split the beans in half in the middle.
4. 4. Peel the potatoes.
5. 5. Wash the peeled potatoes.
6. 6. Cut the potatoes into coarse chunks.
7. 7. Wash the soup vegetables.
8. 8. Peel the soup vegetables if necessary.
9. 9. Dice the soup vegetables coarsely.
10. 10. Halve the onion.
11. 11. Peel the onion halves.
12. 12. Cut the onion into fine cubes.
13. 13. Dice the smoked tofu finely.
14. 14. Heat oil in a pot on high heat.
15. 15. Fry the smoked tofu in it for about 3 minutes until crispy.
16. 16. Turn the stove to a low setting.
17. 17. Add the onions to the pot.
18. 18. Add the potatoes to the pot.
19. 19. Add the soup vegetables to the pot.
20. 20. Add the bay leaves to the pot.
21. 21. Add pepper to the pot.
22. 22. Deglaze everything with vegetable broth.
23. 23. Let the stew simmer covered for about 25 minutes.
24. 24. Add the beans to the soup.
25. 25. Cook the beans for another 10 minutes.
26. 26. Season the stew with salt.
27. 27. Season the stew with pepper.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Pluck the parsley leaves from the stems.
31. 31. Finely chop the parsley leaves.
32. 32. Serve the bean stew in soup bowls.
33. 33. Garnish the stew with the chopped parsley.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 296
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 39 g