Vegetable stew with kidney beans

Ingredients for 4 servings:

• 800 g kidney beans, from the can
• 3 large potatoes
• 3 carrots
• 1 zucchini
• 2 bell peppers, red or green
• 1 onion(s)
• 2 tomatoes
• 1 bay leaf
• ½ tsp vegetable broth
• 250 ml water, possibly more
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 tsp tomato paste
• possibly sour cream
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian and low-fat

Finely chop the onion. Cut the remaining vegetables into bite-sized pieces. Heat the olive oil and sauté the onions briefly. Add tomato paste and a little pepper. Gradually add the carrots, bell peppers, and zucchini and fry briefly, stirring. Add a little salt. Then slowly add the kidney bean juice. Simmer for about five minutes. Add the potatoes and tomatoes. Pour in the water and vegetable stock. Add more water if necessary, but this should be a stew, not a soup. Simmer for about 15 minutes, until the potatoes are soft. Fish out the tomatoes, peel them (this is easy after cooking), and mash them. Return them to the pot and add the kidney beans and the finely chopped or crushed garlic. Add paprika and salt, if desired. Serve with a dollop of sour cream and bread.