Summary

Ingredients

• 100 g bacon, diced into small pieces
• 130 g carrot (s), finely diced
• 200 g potato (s), diced
• 100 g red pepper (s), diced into small pieces
• 150 g beans (runner beans, reen beans), cut into 1 cm wide strips
• 1 onion (s), chopped
• 3 clove (s) garlic, chopped
• 1 can tomato (s) (pizza tomatoes, approx. 400 g)
• 1 can kidney beans (approx. 400 g)
• 2 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon ½ caraway seeds
• 0.5 ½ lemon (s), grated zest
• salt and pepper
• 900 ml chicken broth
• 3 packs processed cheese (0 g each)

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Instructions

1. Heat the oil and roast the onion until light brown, add the diced bacon and roast briefly, then add the stock and tomatoes. Add the carrots, potatoes, bell pepper, runner beans and garlic and season with balsamic vinegar, caraway seeds, lemon zest, salt and pepper. Bring to the boil and simmer on a low flame for about 20 minutes, stirring frequently. Add the kidney beans and the processed cheese and simmer for another 5 minutes, the consistency of everything should be nice and creamy. Season again with the spices before serving.
2. We like to eat these vegetables with pasta or fried meat loaf.