Vegan bean stew with ajvar and smoked paprika

Ingredients for 6 servings:

• 2 onions
• 3 carrots
• ½ leek(s)
• 1 small celeriac
• 1 bunch of parsley
• 3 garlic cloves
• olive oil
• 6 potatoes
• 70 g tomato paste
• 500 g snake beans or green beans
• 1 ½ liters vegetable broth
• 175 g Ajvar, mild
• 1 tbsp, heaped savory or 2 stalks fresh
• chili powder
• ½ tsp smoked paprika powder
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the carrots, leeks, and celeriac and dice them with the peeled onions. Chop the parsley stalks, reserving the green parts. Dice the potatoes and cut the beans into bite-sized pieces. I prefer using snake beans because they require less chopping, but you can also use regular green beans. Sauté the carrots, onions, leeks, and celery in a 5-liter pot in plenty of olive oil. I coat the entire bottom of the pot well with oil, as it adds an important flavor and the dish otherwise contains no fat. (A lower-calorie version is also possible, but it tastes less good.) Sauté everything for 3-4 minutes over medium heat. Add the chopped garlic and fry for another minute. We love garlic and use at least 3-4 cloves. Add the tomato paste and fry briefly. Pour in the broth and add the ajvar. Add the beans, parsley stalks, and diced potatoes. Add all the spices except salt. Bring to a boil and simmer with the lid on over medium heat for about 20 minutes. Season with salt. Sprinkle with parsley leaves on the plate. Note: The typical flavor comes from olive oil, ajvar, and smoked paprika. If you’re new to smoked paprika, please use it sparingly, as it’s very spicy. So don’t leave any of it out. The leftover ajvar is great for freezing for your next soup. If you still need to get rid of vegetables like peppers or zucchini, add them shortly before the end of the cooking time. We like to serve this with 1-2 spoonfuls of cooked rice, and non-vegans add a spoonful of sour cream.