Vegetable soup with red beans

Vegetable soup with red beans

Ingredients

• Vegetable broth 1 l
• Zucchini 1 piece
• Butternut pumpkin 400 g
• Celery stalk 2 pieces
• Potatoes 2 pieces
• Leeks 1 piece
• Carrots 2 pieces
• Red beans 105g
• Snap onions 1 head
• Parted parsley 3 tablespoons
• Tomato puree 1 tablespoon
• Olive spoon
• Spices

Directions

1. Place the beans in a bowl, cover with water and let sit overnight. In the morning, rinse and transfer to a saucepan, cover with water and cook for 45 minutes until soft. Dry.
2. Heat olive oil in a saucepan. Add the chopped leek and finely chopped onions and sauté over medium heat for 2-3 minutes, not browning. Add diced carrots, potatoes, celery and zucchini and cook for another 3-4 minutes.
3. Then add tomato puree and simmer for 1 minute. Pour in broth and 1.25 liters of water, bring to a boil, reduce heat to low and cook for 20 minutes.
4. Add the diced pumpkin, parsley and beans and cook for another 20 minutes until all vegetables and beans are tender. Sprinkle with spices and serve with crispy bread.