Vegetable Soup with Green Beans

Ingredients

• 125 g green beans
• 1 onion
• 1 Carrot
• 150 g potatoes
• 150 g kohlrabi
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 2 tbsp vinegar
• 2 tbsp Tomato paste
• 400 g peeled tomatoes (canned)
• 450 ml vegetable broth
• Salt
• Pepper
• 0.5 tsp honey
• 0.5 tsp ground cumin

Instructions

1. 1.

   Wash the beans and cut them diagonally into small pieces; cook in boiling salted water for about 3 minutes, then drain and set aside.

2. 2.

   Peel the onion, halve it lengthwise, and slice it into thin strips.

3. 3.

   Peel the carrot and dice it. Peel the potatoes and cube them; peel the kohlrabi and cut it into short sticks.

4. 4.

   Heat oil in a pot and sauté the onions until translucent; add the vegetables and garlic and stir briefly, then mix in vinegar and tomato paste. Pour in the tomatoes with their juice and lightly crush with a spoon. Add broth, season with salt, pepper, honey, and cumin, bring to a boil, and simmer for about 8 minutes. Serve the soup in bowls.