Colorful bean soup

For 1 person
  • 250 g green beans
  • 100 g Carrots
  • 150 g Potatoes
  • 1 small onion
  • 1 EL Oil
  • Salt
  • Pepper
  • 1/4 l Vegetable stock (instant)
  • 3 stem (s) Thyme
  • Parmesan slicer
30 Minutes
Clean, wash and chop the beans. Peel and wash the carrots and potatoes. Cut the carrots into slices. Dice the potatoes. Peel onion and chop finely. Heat the oil in a saucepan and sauté the onion in it. Add the potatoes and cook for 3-4 minutes. Add the carrots and cook for another 2 minutes. Season with salt and pepper. Deglaze with broth, bring to the boil and cook over low heat for 10-12 minutes. Wash the thyme, pat dry and finely chop. Add to the soup just before the end of the cooking time and season to taste again. Arrange on a plate and sprinkle with Parmesan slicer if you like and serve
1 person approx list - nutrients '>
  • 300 kcal
  • 1260 kJ
  • 10 g protein
  • 13 g fat
  • 36 g carbohydrates

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