Vegetable Soup
Healthy, because
Even smarter
Green beans are rich in folate, we need it for the metabolism of proteins. In addition, the green legumes bring vitamin B2 into the soup, which is involved in the glucose and fat metabolism. The tomato paste and peeled tomatoes are full of lycopene, a carotenoid that can protect us from cancer.
The vegetable soup with green beans leaves room for variations. You can add other seasonal vegetables to the soup according to taste. How about yellow peppers, for example, which not only adds colour to the dish, but also plenty of vitamin C. Since the vitamin is heat sensitive, you should not add the peppers to the soup until the end.
Ingredients
- Ingredients
- 125 grams green Romano bean
- 1 onion
- 1 carrot
- potatoes (peeled, 150 grams)
- Kohlrabi (peeled, 150 grams)
- 1 garlic clove
- 1 Tbsp vegetable oil
- 2 Tbsps Vinegar
- 2 Tbsps Tomato paste
- 1 sm jar peeled Tomatoes (400 grams)
- 450 milliliters Vegetable broth (Instant)
- salt
- freshly ground peppers
- sugar
- ½ tsp Cumin (ground)
Preparation steps
Rinse beans and cut diagonally into small pieces.
Cook beans in salted boiling water for about 3 minutes, drain well.
Peel onion, halve lengthwise and cut crosswise into thin strips.
Peel carrot and chop. Cut potatoes into cubes and kohlrabi into sticks.
Heat oil in a saucepan and saute onion until soft, add the rest of vegetables and garlic and saute briefly. Add vinegar and tomato paste, saute for a few minutes. Add tomatoes with their juices and crush slightly with a spoon. Add broth, season with salt, pepper, sugar and cumin powder and bring to a boil. Reduce heat and simmer, covered, for about 8 minutes. Pour soup into bowls and serve.
