Tomato – Vegetable – Soup

Ingredients for 4 servings:

• 100 g beans, broad, green
• 1 onion(s)
• 1 carrot(s), 50 g
• 160 g potatoes
• ½ kohlrabi, 140 g
• 1 clove(s) garlic
• 1 tbsp oil
• 1 tbsp vinegar
• 2 tbsp tomato paste
• 1 can of tomatoes, peeled, 425 ml
• 450 ml vegetable stock
• salt and pepper
• Sugar
• 1 pinch of cumin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the beans. Peel and wash the potatoes, carrot, and kohlrabi. Peel the onion and garlic. Cut the beans diagonally into bite-sized pieces, cook in boiling water for about 3 minutes, drain, and set aside to drain. Halve the onion lengthwise and cut crosswise into fine strips. Halve the carrot lengthwise and cut into thin slices. Dice the potatoes and cut the kohlrabi into short sticks. Heat the oil in a saucepan. Sauté the onion over medium heat until translucent. Crush the garlic. Add the carrot, potatoes, and kohlrabi. Stir in the vinegar and tomato paste and sauté briefly. Pour in the canned tomatoes with their juice and mash lightly with a wooden spoon. Add the vegetable stock. Season the soup with salt, pepper, sugar, and cumin. Add the beans. Simmer everything for about 8 minutes – the vegetables should still have some bite.