Bean Soup

Ingredients

• 600 g green beans
• 1 onion
• 1 Carrot
• 100 g celery
• 1 stalk leek
• 2 tbsp olive oil
• 1 tbsp flour
• 1 l vegetable broth (from the jar)
• 1 bundle bean herb
• 400 g starchy potatoes
• 1 tbsp herb vinegar
• Salt
• Pepper
• 100 g Sour cream

Instructions

1. 1.

   Wash beans and cut into wide pieces. Peel onion. Trim carrot and celery, then finely dice all. Clean leek and slice into thin rings.

2. 2.

   Heat olive oil in a pot and sauté onions, carrots, celery, and leeks for 5 minutes. Sprinkle flour over the vegetables, stir well, and sauté briefly. Then add beans, season with salt and pepper, and pour in vegetable broth.

3. 3.

   Add bean herb to the soup and cover; simmer on low heat for 10 minutes.

4. 4.

   Peel potatoes, dice them, mix into the soup, and simmer for another 15 minutes. Remove the bean herb, then season the soup with vinegar, salt, and pepper. Finally stir in sour cream and serve.