Light Serbian bean soup

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 1 tbsp olive oil
• 850 g potato(s), waxy
• 1 tbsp, heaped flour
• 1 tbsp, heaped paprika powder, sweet
• 750 ml vegetable stock
• 300 g bell pepper(s), cut into strips, frozen
• 1 gr. can/n beans, white
• 1 bay leaf
• 1 tsp savory, dried
• 1 tsp thyme, dried
• ½ tsp, leveled salt
• 1 pinch(s) of sugar
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegan, without soy

Peel and dice the onions and garlic cloves. Heat olive oil in a pan and sauté gently. Meanwhile, peel, wash, and dice the potatoes. Add them to the pan with the onions and continue sautéing. Dust with flour and paprika, mix well, and gradually add the hot vegetable stock. Stir continuously until it thickens, then add a little more stock to avoid lumps. Add the bay leaf, savory, and thyme. Add the frozen bell pepper strips and canned white beans. Bring to a boil, season with salt, pepper, and sugar, and simmer gently for 20 minutes.