Green Bean Chop Tomato Cucumber Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beans, fresh reen (possibly frozen oods)
- 2 sprigs savory, fresh (alternatively 1/ teaspoon dried)
- 800 g tomato (s), fresh (or the correspondin amount from a can)
- 1 kg cucumber (s)
- 800 g minced beef, lean
- 200 g onion (s)
- 2 cloves garlic
- 20 g olive oil
- 1 vegetable stock cube
- 800 ml water
- some salt and pepper
- possibly chilli flakes
- 4 tablespoon sour cream, (to garnish on the plate)
Print Recipe
Pin Recipe Instructions
- Clean the beans and cut into pieces. Peel and finely dice onions and garlic. Peel the cucumber and remove the stones. Cut into cubes, approx. 2 x 1 cm. Remove the skin from the tomatoes, if you like, you can also remove the seeds and dice them as well.
- Heat the oil in a saucepan, sauté the onion and garlic, add the ground beef and fry well. Top up with the water, add the stock cube and the beans with the savory. Now cook for about 15 minutes, then add the tomatoes and cucumber and simmer for another 10 minutes. Season to taste with salt and pepper (chilli).
- The soup also tastes very good with 400 g green spelled (extra cooked), then without ground beef and a vegetarian dish is already there.
- I also prepare this stew the day before in summer, because it tastes delicious cold.
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