Serbian bean stew

Ingredients for 8 servings:

• 1 onion(s)
• 4 large potatoes
• 1 bunch of soup vegetables (carrots, celery, leeks, parsley)
• 4 Vienna sausages, vegan sausages or smoked tofu
• 2 cans of white beans with vegetables, approx. 500 g each
• 1 can/n beans, black, approx. 400 g
• 1 can/n kidney beans, approx. 400 g
• 2 handfuls of green beans, frozen
• 1 tbsp butter or olive oil
• 1 ½ liters vegetable broth
• 1 tbsp, heaped spice mix (chubritsa spice)
• ¾ tube(s) tomato paste
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

perfect for cold winter days and as meal prep

Peel and dice the onion, potatoes, carrots, and celery. Halve, wash, and thinly slice the leek. Thinly slice the Vienna sausages. Drain the beans, except for the white beans. Heat the butter in a pan and fry the onion and sausages over medium heat until golden brown. Set aside. In a large pot, cover the prepared soup vegetables (without the parsley) and the potatoes with water. Season generously with salt, bring to a boil, and simmer. Once the vegetables are soft, mash the soup vegetables and potatoes with a potato masher until the soup base is creamy. Then add vegetable stock. Add the Chubritza spice, tomato paste, and drained beans and bring to a boil. Depending on the desired consistency, you can use more or less tomato paste. Add the sautéed onion and Vienna sausages to the soup and bring back to a boil briefly. Season with salt and pepper to taste. Sprinkle the chopped parsley over the soup before serving. Tips: If you want to make the soup vegan, you can replace the butter with good olive oil and use vegan sausages or well-drained smoked tofu. The bean mixture can be varied as desired; only the white beans are crucial for the consistency and flavor of the bean stew.