Vegetable Soup from the Pot

Ingredients

• 1 onion
• 3 Carrots
• 3 stalks celery
• 0.5 celeriac
• 300 g green beans
• 2 red bell peppers
• 2 chicory
• 3 tbsp canola oil
• Salt
• Pepper
• 1 tsp paprika powder
• 3 tbsp chopped wild herbs

Instructions

1. 1.

   Cut the onion into large cubes. Peel the carrots and slice them with the washed celery stalks into thin rounds. Wash, trim, and roughly cube the celeriac. Rinse, trim, and cut the green beans into about 3 cm pieces. Wash the bell peppers, halve them, remove seeds and white membranes, and dice into large cubes. Wash the chicory and slice into rings about 1 cm thick.

2. 2.

   Heat the oil in a pot over an open fire. Sauté the onions, carrots, and both types of celery. Add about 1 l water and simmer for roughly 15 minutes. Then add the green beans and bell peppers and cook for another 8 minutes. Finally add the chicory and simmer for 5 minutes. Season the soup with salt, pepper, paprika, and the herbs.