Bean Tomato Stew

Ingredients

• 200 g dried white beans
• 200 g dried red beans
• 1 l vegetable broth
• 2 carrots
• 2 red bell peppers
• 4 tomatoes
• 2 Spring Onions
• 100 g Red lentils
• 150 g green soybeans
• 1 tbsp Apple cider vinegar
• Salt
• Pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Soak the white and red beans overnight in water. Drain them the next day and cover with vegetable broth in a pot, bring to a boil, then simmer for about 45 minutes.

2. 2.

   Peel and dice the carrots. After about 20 minutes add them to the beans. Wash, halve, clean and chop the bell peppers. Parboil the tomatoes, cool, peel, quarter, seed and dice them. Wash, trim and slice the spring onions into rings. Add all prepared vegetables along with the red lentils and soybeans after about 30 minutes of cooking, continue to simmer until everything is tender. Add more broth if needed and stir occasionally.

3. 3.

   Season with apple cider vinegar, salt and pepper before serving and garnish with basil.