John Myers
Contents
show
Ingredients
- 4 Mettenden
- 3 Carrots
- 1 Leeks
- 1 Onion
- 400 g Potatoes
- 2 tbsp Oil
- 1 tbsp Vegetable broth - instant
- 1 tsp Dried oregano
- 850 ml Canned kidney beans or canned white beans
- 425 ml Tomatoes - in a can
- Salt, pepper, sugar
Instructions
- Cut the beef ends into slices. Peel, wash and slice the carrots. Clean and wash the leek and cut into rings. Peel onion and chop finely. Wash, peel, wash and cut the potatoes into small pieces.
- Heat the oil in a large saucepan. Briefly sauté the onion and pork loin in it. Add the carrots, leek and potatoes. Add 3/4 L water and bring to the boil. Stir in the broth and oregano. Let simmer for 15 minutes.
- Put beans in a colander and rinse with cold water. Add the tomatoes and their juice to the soup and roughly chop them (fish out the coarse pieces afterwards) and add the beans. Let everything simmer again for 5 minutes. Season to taste with salt, sugar and pepper.
- The soup can also be pre-cooked in a larger portion for e.g. a party the day before, the next day it tastes even better. I loved the soup as a kid and I still love it today 🙂
Nutrition
Serving: 100gCalories: 161kcalCarbohydrates: 13.8gProtein: 1.7gFat: 10.9g
