Carrot and bean stew
For 4 people:
- 500 g bunched carrots
- 1 large can of white beans
- 400 g small potatoes
- 500 g lamb goulash
- 1 tbsp olive oil
- 600 ml vegetable stock (instant)
- Iodized Salt Pepper from the mill
- nutmeg
- 1 bunch of savory
Preparation:
1. Peel the carrots and cut into pieces. Drain the beans well in a sieve. Peel and halve the potatoes. Cut the goulash a little smaller. Heat oil in a large saucepan. Brown the meat until crispy and remove. Then sauté the carrots and potatoes briefly in it. Add the meat and broth and cook for about 12 minutes.
2. Add beans. Season with salt, pepper and nutmeg and cook for another 10 minutes. Pick and chop the savory. Add to the soup and let it soak for a few minutes. Season the soup again and then serve hot in bowls.
Per person: approx. 560 kcal E 37 g, F 18 g, KH 54 g Cholesterol: approx. 70 mg Preparation: approx. 45 minutes
