Always-warm-up soup with beans and meatballs

For 4 people
  • 4 Mettenden
  • 3 Carrots
  • 1 Leek stick
  • 1 onion
  • 400 g Potatoes
  • 2 EL Oil
  • 1 EL Vegetable stock (instant)
  • 1 TL dried oregano
  • 1 can (s) (850 ml) white beans
  • 1 Can (s) (425 ml) Tomatoes
  • Salt, pepper, sugar
40 minutes
very simple
Cut the beef ends into slices. Peel, wash and slice the carrots. Clean and wash the leek and cut into rings. Peel and dice the onion. Peel, wash and cut the potatoes into small pieces.
Heat the oil in a large saucepan. Fry the meatloaf and the onion briefly. Add the carrots, leek and potatoes. Pour 3⁄4 l of water, bring to the boil. Stir in the broth and oregano. Cover and simmer for approx. 15 minutes.
Pour the beans into a sieve and rinse with cold water. Add the tomatoes and their juice to the soup and roughly chop. Add the beans, bring to the boil again and continue to simmer for about 5 minutes. Season the soup with salt, pepper and sugar.
The soup always tastes good when warmed upbetter and becomes a bit thicker.
1 person approx:
  • 590 kcal
  • 31 g protein
  • 33 g fat
  • 39 g carbohydrates


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