Hearty German bean stew with potato, leek & marjoram

Ingredients (Serves: 2)

• White beans (can, drained)300 g
• Green beans200 g
• Potatoes240 g
• Carrots120 g
• Leek100 g
• Celery60 g
• Onion80 g
• Tomato paste20 g
• Vegetable stock700 g
• Olive oil20 g
• Dried marjoram2 g
• Sweet paprika4 g
• Fresh parsley6 g
• Wholegrain rye bread (optional)100 g

Method

1. 1

   Dice the onion, carrot, celery and potato, slice the leek and trim and cut the green beans into short pieces.

2. 2

   Heat the olive oil in a large pot and soften the onion, leek, carrot and celery for 5 minutes.

3. 3

   Stir in the tomato paste, paprika and marjoram for 1 minute, then add the potato and the vegetable stock and bring to the boil.

4. 4

   Simmer for 15 minutes, add the green beans and the white beans and simmer for 10 minutes more until all the vegetables are tender.

5. 5

   Season with salt and pepper, scatter with chopped parsley and serve hot, with the rye bread on the side if using.

Nutrition per serving

More recipes like this

• Coconut chickpea and spinach curry30 min · 819 kcal · $2.19
• Cauliflower & potatoes with garlic-paprika-vinegar dressing (ajada)30 min · 494 kcal · $1.33
• Couscous with Vegetables35 min · 668 kcal · $1.58
• Crispy tofu bowl with brown rice, vegetables and peanut dressing40 min · 737 kcal · $2.15
• Chickpea and tempeh curry35 min · 670 kcal · $4.51
• Spaghetti bolognese with textured soy35 min · 623 kcal · $1.73