Potato and Green Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, mostly waxy
- 800 g beans, reen, fresh
- 5 large onion (s)
- 1 ½ liter vegetable stock
- Sunflower oil or rapeseed oil
- Paprika powder
- Salt or chilli salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Peel the potatoes as well and cut them into approx. 2 cm cubes. Remove the ends of the beans and cut the beans into pieces about 1 cm wide.
- In a large saucepan with a lid, sauté the onions with oil over low to medium heat until they turn clear. Under no circumstances should they turn brown. Put the beans and potatoes in the pot, fill with the stock until everything is well covered and bring to the boil. Add salt, pepper and paprika seasoning. Cover and simmer over low heat for approx. 45 - 60 minutes, stirring occasionally.
- The soup is ready when the potato pieces are soft.
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