Classic vegetable stew



  • 1 bunch (600–750 g each) Soup greens
  • 1 tomato
  • 1 federal government parsley
  • 1-2 Onions
  • 2 Bay leaves
  • Salt pepper
  • 1 tsp black peppercorns
  • 4th Cloves
  • 600 g waxy potatoes
  • 500 g Carrots
  • 450 g leek
  • 250 g frozen peas


  • Clean and wash the soup greens and cut them into large pieces. Wash the tomato and cut in half. Pluck the parsley leaves, put the stalks aside. Wash and halve the onions. Roast the onions without fat in a large saucepan with the cut surfaces facing down. Pour 2 liters of water, add the soup greens, parsley stalks, tomatoes, bay leaves, 1 teaspoon salt, peppercorns, and cloves. Now boil it and then cover it and then leave it for 30 minutes.
  • Peel, wash, and dice the potatoes. Wash, peel, and slice the carrots. Clean and wash the leek and cut it into rings. Chop the parsley. Pour vegetable stock through a sieve and place in a large saucepan.
  • Bring the stock to the boil again. Add the potatoes, carrots, and leek and cook covered for about 15 minutes. Approx. 3 minutes before the end of the cooking time, add the frozen peas and simmer. Add parsley to the soup, except for something to sprinkle, and season with salt and pepper. Sprinkle with the remaining parsley.

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