Bean-vegetable pot

Ingredients

• 1 can kidney beans (ca. 400 g)
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 1 red chili pepper
• 0.25 celery root
• 1 tbsp plant oil
• 400 ml Vegetable broth
• 1 tbsp Tomato Paste
• 3 potatoes (cooked, from the day before)
• Salt
• ground black pepper
• 600 g peeled tomatoes (can)

Instructions

1. 1.

   Rinse the beans under running water and drain. Peel and finely chop the onion and garlic clove. Peel the carrot, cut it lengthwise in half, then slice into rounds. Wash the chili, halve it, remove the inner membranes and seeds, and finely chop. Peel the celery root and dice into small cubes.

2. 2.

   Heat the oil in a pot, sauté the onions, garlic, carrots and celery until fragrant. Stir in the tomato paste and cook briefly. Add the broth and simmer for 10 minutes.