Summary

Ingredients

• 600 g potato (s)
• 1 carrot (s)
• 200 g beans, reen
• 2 tablespoon olive oil
• salt

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Instructions

1. Prepare the beans and cut into small pieces (approx. 2 cm). Wash, peel and dice the potatoes and the carrot.
2. Cook the beans in salted water until cooked, drain and set aside. Cook the potatoes and carrots in salted water and then puree them.
3. Drizzle with olive oil and season with salt.
4. Add green beans and briefly bring to the boil again. Serve hot!
5. My mother-in-law still puts fatty pieces of meat and bones in the potato water and fishes them out before pureeing. But then it is no longer vegetarian!
6. This is my absolute favorite soup when I`m with her.