Colorful bean pot

Time

170 min

SErves

4

Calories

268 kcal

Carbs

19g

Protein

29g

Fat

8g

Ingredients

For the bean stew

  • 75 g white beans
  • 75 g quail beans
  • 200 g chicken breast or beef shoulder
  • 750 ml vegetable broth
  • 300 g green beans
  • 300 g canned tomatoes
  • 2 onions
  • 4 garlic cloves
  • 1/2 bunch of savory
  • iodized salt
  • pepper
  • dried thyme
  • 50g parmesan

Instructions

Refined colorful bean pot soup recipe for everyone who has little time to cook but who wants to eat healthily, stay slim and lose weight

Step 1

Soak white beans and quail beans overnight.

Drain the soaked beans and cook softly in plenty of unsalted water over a low heat for about 2 hours.

Simmer the beef shoulder in the vegetable broth for 20 minutes over a low heat.

Step 2

Wash, clean and cut green beans into small pieces.

Drain the tomatoes and cut them into small pieces.

Peel and finely chop the onions and garlic.

Wash the savory and peel off leaves.

Step 3

Remove meat from the broth, cut into bite-sized cubes. Cook the green beans in the broth for 10 minutes.

Step 4

Peel, halve and fry slices in a large saucepan without fat until brown.

Add the broth with the beans.

Peel the garlic and finely chop, add the boiled dried beans, meat cubes and tomato pieces to the broth.

Step 5

Heat again and season vigorously with savory, salt, pepper and thyme.

Remove the onion halves.

Step 6

Rub parmesan and place over the stew.

Colorful bean pot
© W&B/Ansgar Pudenz

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