Summary

Ingredients

• 1 kohlrabi
• 500 g carrot (s)
• 500 g zucchini
• 1 savoy cabbage
• 3 red pepper (s)
• 500 g beans, reen
• 600 g potato (s)
• 500 g tomato (s)
• 1 leek
• 2 vegetable onion (s)
• 3 liters vegetable stock
• salt
• Pepper, freshly ground
• Chili powder
• Tabasco
• 1 can tomato (s), peeled
• 2 tablespoon savory

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Instructions

1. Peel the kohlrabi, potatoes and carrots. Cut the kohlrabi into sticks. Cut the savoy cabbage into small pieces. Cut the peppers, potatoes and tomatoes into cubes. Cut the leek, courgette and carrots into thin rings. Peel and cut the onions into eighths.
2. Let the oil get hot in a large saucepan. Steam the onions in it until translucent. Add the leek and sauté briefly. Add the beans and savory and cook for another 5 minutes. Then add the remaining vegetables and potatoes and fill up with the vegetable stock. Chop the peeled tomatoes from the tin and add to the stew with the liquid. Season with salt, pepper, chilli and Tabasco and cook for 45 minutes.