Hearty Vegetable Soup with Cornbread
A robust vegetable soup featuring fresh ingredients from the stew category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g sweet potatoes
- 200 g Green beans
- 5 beef tomatoes
- 2 onions
- 3 Garlic cloves
- 5 tbsp sunflower oil
- 700 ml beef stock
- 1 tbsp Tomato Paste
- 600 g kidney beans (canned)
- 2 tsp hot paprika powder
- Salt
- ground pepper
Instructions
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1.
Wash, peel, and cut the sweet potatoes into bite-sized pieces. Wash the green beans, trim ends, and halve them. Wash tomatoes, blanch, peel, halve, core, and chop into large pieces. Peel and finely mince onions and garlic.
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2.
Heat oil in a large pot and sauté the potatoes while stirring. Add onion and garlic and continue sautéing. Add tomatoes and tomato paste, stir for 2-3 minutes, then pour in beef stock. Finally add green beans, bring to a boil briefly, reduce heat, cover, and simmer for about 30 minutes. Meanwhile, drain kidney beans and add them 10 minutes before the end of cooking, stir, and continue cooking. Season with paprika powder, salt, and pepper.
