Peel and dice the potatoes and cook them with the cleaned and finely chopped soup vegetables in the vegetable stock for about 10 minutes.
Peel an onion, dice it finely and fry it with the diced ham in the vegetable cream until translucent, and add it to the vegetables with the beans.
Season everything properly with salt, pepper, oregano, thyme, basil, tarragon and plenty of savory, and simmer gently for about 15 minutes.
Peel the other onion and the cloves of garlic, dice finely and mix with the minced lamb and tomato paste, season well with salt, pepper, chilli, oregano and thyme, fry in vegetable cream and add to the bean pot.
Bring everything to the boil again briefly and serve hot.