Light vegetable soup with beef

Ingredients for 4 servings:

• 250 g carrot(s)
• 250 g beans
• 2 onions
• 400 g lean beef
• 2 garlic cloves
• 1 bunch of celery leaves
• ½ celeriac
• 1 bunch of parsley
• 2 liters of water
• 2 tbsp vegetable broth
• salt and pepper
• 2 bay leaves
• 4 small potatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Put the beef on a boil with the water and vegetable stock. Dice the carrots, celery root, onions, and garlic and add them to the pot along with the bay leaves and celery leaves when it’s boiling. After 10 minutes, add the beans. Grate the potatoes and add them to the pot. Add salt and pepper and simmer for another 15 minutes over low heat. Then remove the meat and dice it. Remove the celery leaves if you don’t want to eat them. Return the meat cubes to the soup. Wash and chop the parsley. Taste the soup and season with salt and pepper if desired. Serve on plates and sprinkle with plenty of parsley.