Clear Vegetable Soup

Ingredients

• 200 g waxy potatoes
• 2 stalks celery
• 4 Spring Onions
• 1 onion
• 2 Garlic cloves
• 2 yellow bell peppers
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 l vegetable broth
• 400 g kidney beans (canned)
• 2 fresh bay leaves
• Salt
• Pepper

Instructions

1. 1.

   Peel and cube the potatoes; trim, wash, and slice celery and spring onions into rings. Peel and chop the onion and garlic. Clean the bell peppers, halve them, remove seeds and white membranes, wash, and cut into thin strips.

2. 2.

   Heat oil in a hot pot and sauté the vegetables for 2–3 minutes over medium heat. Briefly cook in tomato paste, then pour in broth and bring to a boil once. Meanwhile, drain and rinse the beans. Add them with bay leaves to the clear soup. Season with salt and pepper and simmer gently for about 15 minutes at low heat.

3. 3.

   Taste the soup again and serve it into bowls.