• lunch

  • starter

Farmer’s Bean Soup

Votes: 3
Rating: 4.33
Rate this recipe!

The potatoes and leeks really give this soup that tasty kick to make a great meal anytime of the day.



2 tbspoil
1 onions
2 potatoes
1 leeks
1 clove(s)garlic finely diced
1 lveggie bouillon
1 bay leaf fresh
1 tbsprosemary dried
1 branch(es)thyme fresh
400 gwhite beans canned. drained
150 ggreen beans frozen
200 ggarden peas frozen
salt & pepper to taste

instructions10 min

  1. 1

    Chop the onion, peel the potatoes and chop them into cubes. Cut the leek into rings and finely chop the garlic.

  2. 2

    Heat the oil in a large pan and fry the onion, potatoes, leek and garlic for about 5 minutes. Stir occasionally.

  3. 3

    Add the veggie bouillon and herbs, cover the pan and let it simmer for 15 minutes.

  4. 4

    Add the white beans, green beans and garden peas and let it cook for a little more over 10 minutes, until everything is tender.

  5. 5

    Remove the bay leaf and thyme.

  6. 6

    Put about ⅓ of the soup in a measuring cup and puree this with a hand blender.

  7. 7

    Pour back into the pan and heat it up for a while.

  8. 8

    Add salt and pepper to taste and you're done!

Recipe notes

Tip#1: Goes great with bread rolls.Tip#2: You can also use lima beans or borlotti beans instead of white beansTip#3: Leftovers can be frozen and stored for the future.

Ingredientsbay leaf, garden peas, garlic, green beans, leeks, oil, onions, potatoes, rosemary, salt & pepper, thyme, veggie bouillon, white beans
Courseslunch, starter
Special Dietsfree from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added sugar, nut-free, peanut-free, soy-free
Difficultylevel 2 (average)
Cooking time30-45 minutes
Number ingredients10-15 ingredients
Preparation methodcooking, frying, pureeing
Type of dishsoup
Otherssupermarket friendly

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