Hearty bean soup with potatoes, savoy cabbage and leek
Ingredients
- 3 potatoes
- 1 carrot
- 1 leek
- ½ head savoy cabbage, small
- 2 cloves garlic
- 1-2 tbsp vegetable oil
- 1 tsp smoked paprika powder
- 1200ml vegetable stock, or water
- 1 can Beans
- Salt, to taste
- Black pepper, to taste
Utensils
- peeler
- knife
- cutting board
- garlic press
- pot
Instructions
- Peel the vegetables.
- Cut the potatoes and carrots into medium-sized pieces.
- Chop the white part of the leek and cabbage into small pieces.
- Press the garlic or chop it with a knife.
- Heat the oil in a saucepan and add the leeks for 5-6 minutes sauté over medium heat.
- Add the garlic and cook for another 30 seconds.
- Sprinkle the sautéed vegetables with paprika, stir and add the broth about 15-20 seconds later.
- Once the broth is boiling, add the potatoes and carrots.
- Let the whole thing simmer, covered, for 10 minutes.
- Add the cabbage to the pot as well, stir and stew for another 5-6 minutes.
- Drain the beans and then add to the soup.
- Season with salt and pepper and cook for approx 2 to 3 minutes later, remove from heat.
- Serve the bean soup immediately.
Onions can also be used instead of leeks.
