Vegan Green Bean Soup - a hearty & quick meal
Vegan green bean soup with homemade, bold vegetable broth. This indescribably tasty green bean stew gets its unique flavor thanks to the aromatic vegetable broth, which we make in no time with fresh vegetables such as carrots, celery root (celeriac) and leeks. Serve with plum cake or pancakes.
Servings 4
Ingredients
- 2 ½ cups or 2.2 lbs 1 kg of green beans
- 2 cups or 1.1 lbs 500 g potatoes
- ⅛ celeriac celery root *
- 1 leek
- 3 medium carrots
- ½ bunch of parsley
- 1 onion medium
- 2 garlic cloves chopped
- 1 teaspoon savory
- 8 cups 2 l water or veggie broth
- 1 tablespoon apple cider vinegar
- ½ teaspoon liquid smoke - optional-
- Sea Salt and pepper to taste
Instructions
- Cut the celeriac into fine cubes, the leek into fine rings, and the carrots into slices. Dice the onion, chop the garlic. Cut the parsley very fine.
- Cut the beans and potatoes into bite-sized pieces.
- Fry onion, celeriac, leek, carrots vigorously in a little water. Add some water repeatedly. Until the onions get a nice brown color. Add all remaining ingredients and let it boil until the potatoes, carrots and beans are tender.
- Taste again with salt and pepper.
- We like to eat the soup with plums / pancakes or pancakes.
Notes
*I know in the states for example it is difficult to find celery root. If you have problems finding it, you can use celery stalks. Use 1 stalk. The taste of the soup may differ than with celery root.