Always-reheat soup with beans and mead

Name: Always-reheat soup with beans and mead
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Mettenden; 3 Carrots; 1 Stalk leek (leek); 1 Onion; 400 g Potatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 1 TEASPOON dried oregano; 1 can(s) (850 ml) white beans; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Mettenden
3 Carrots
1 Stalk leek (leek)
1 Onion
400 g Potatoes
2 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
1 TEASPOON dried oregano
1 can(s) (850 ml) white beans
1 can(s) (425 ml) Tomatoes
7-10 Tbsp salt, pepper, sugar

Directions

1
Cut the mettenden into slices. Peel, wash and slice the carrots. Clean, wash and slice the leek. Peel and chop onion. Peel and wash potatoes and cut them into small pieces.
2
Heat the oil in a large pot. Fry the ends of the mead and the onion briefly. Add carrots, leek and potatoes. 3⁄4 Pour in l water, bring to the boil. Stir in broth and oregano. Cover and simmer for about 15 minutes.
3
Pour the beans into a sieve and rinse with cold water. Add the tomatoes and juice to the soup and chop coarsely. Add the beans, bring to the boil again and simmer for about 5 minutes. Season soup with salt, pepper and sugar.
4
The soup tastes better and better when warmed up and becomes a bit creamier.