Quick bean soup

Ingredients for 2 servings:

• 2 handfuls of beans, green, fresh
• 2 handfuls of carrot(s), finely chopped
• 2 handfuls of potatoes, raw, diced
• 1 handful of celery
• 1 liter of water
• n. B. Vegetable stock powder, possibly homemade
• Savory, dried or fresh
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

light food

Prepare the vegetables: wash, trim, peel, and chop. Add the carrots and potatoes to the vegetable broth and bring to a boil. Add the celery and beans and cook until the potatoes are tender. Now add the savory, cook for about another 5 minutes, and then let the soup simmer for a while. Tips: If you make the soup first thing in the morning, it will be perfectly cooked by lunchtime. If you make a little extra, it’ll be enough for a second meal. For meat eaters, it’s delicious with meat, such as smoked pork or knackwurst; there are many variations.