Summary

Ingredients

• 1 cauliflower
• 1 savoy cabbage
• 1 kohlrabi
• 400 g carrot (s)
• 3 red pepper (s)
• 400 g zucchini
• 600 g potato (s)
• 2 leeks
• 2 vegetable onion (s)
• 400 g beans, reen
• 125 g bacon
• 2 tablespoon savory
• salt
• pepper
• 4 liters vegetable stock
• rosemary
• thyme
• 1 can (s) tomato (s), peeled
• 500 g tomato (s)
• oil
• 125 g bacon
• 2 tablespoon tomato paste

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Instructions

1. Wash the vegetables. Cut the cauliflower into small florets. Cut the savoy cabbage into strips. Cut peppers, carrots, kohlrabi, zucchini, potatoes, leek and tomatoes into cubes or slices. Peel and cut the vegetable onions into eighths.
2. Heat the oil in a large saucepan. Then leave the bacon in it. Add the onions and fry until translucent. Then add the leek and cook with it. After a few minutes add the beans and savory and cook for another 5 minutes. Then add the remaining vegetables and sauté briefly. Pour in the vegetable stock and simmer for an hour. Season with salt, pepper, rosemary and thyme. Chop the peeled tomatoes, add them with the tomato paste and simmer.