Tomato Pea Stew

Ingredients

• 150 g peas (frozen)
• 2 onions
• 2 tbsp olive oil
• 1 tsp Dried oregano
• 800 ml vegetable broth
• 600 g peeled tomatoes (1 can)
• 300 g string beans
• 150 g celery root
• 2 carrots
• 3 plum tomatoes
• Salt
• ground pepper
• sugar
• balsamic vinegar

Instructions

1. 1.

   Let the peas thaw. Peel, dice the onions and sauté them in hot oil with oregano in a pot. Add the broth and peeled tomatoes with juice, simmer on low heat for 20 minutes, then puree.

2. 2.

   Clean and wash the vegetables. Cut the beans diagonally into 3 cm wide pieces. Dice the celery root into 1 cm cubes. Peel the carrots and slice thinly. Briefly blanch the plum tomatoes, cool, peel, quarter, core, and roughly dice them. After 20 minutes add the beans, celery root, and carrots to the soup, cover and simmer for another 10 minutes.

3. 3.

   Five minutes before the end of cooking add the peas and tomato cubes. Season the soup with salt, pepper, a pinch of sugar, and a splash of vinegar. Serve in preheated bowls with bread slices.