vegetable soup

Ingredients for 4 servings:

• 1 small onion(s)
• 1 leek(s)
• 1 bell pepper(s)
• 1 stalk(s) Celery
• 2 carrots
• 1 tbsp parsley, fresh, chopped
• ½ tsp thyme, dry
• 2 bay leaves
• 1 tbsp flour
• 1 ½ liters vegetable broth
• 500 g potatoes
• 200 g beans, green
• 1 cup spaetzle or rice or pearl barley
• 150 ml milk
• 50 g butter for sautéing
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean and peel the vegetables. Finely dice the onions, bell peppers, and celery stalks and sauté in butter. Cut the carrots into sticks and the leek into rings. Add to the other vegetables and sauté until soft. Add the herbs and dust with flour. Slowly add the vegetable stock and bring to a boil while stirring. Simmer for about 10 minutes. Dice the potatoes and add them. Add the green beans and spaetzle (or rice or pearl barley) and cook for another 10-15 minutes. Finally, add the milk and cook for another 2-5 minutes. Season to taste with salt and pepper. Tip: You can of course vary the vegetables, for example, adding a little savoy cabbage. Parsnips are also particularly good. The consistency is not always the same for me, as the quantities are only approximate.