Grandma's Vegetable Stew with Beans, Potatoes and Marjoram

A hearty vegetable stew with potatoes, green beans and leek, finished with marjoram and a dollop of sour cream. It is filling, yet stays pleasantly light thanks to the generous amount of vegetables.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 500 g floury potatoes
• 300 g green beans
• 250 g carrots
• 1 Stück leek stalk
• 1 Stück onion
• 1 Stück garlic clove
• 2 EL olive oil
• 1 Stück bay leaf
• 1 TL dried marjoram
• 1200 ml water
• 150 g sour cream
• 1 Stück lemon (juice)
• 1 Bund bunch flat-leaf parsley
• salt
• freshly ground pepper

Method

1. Peel the onion and garlic and finely dice them. Clean the leek, halve it lengthwise, wash it and cut it into thin rings.
2. Peel the carrots and cut them into slices or half-moons. Peel the potatoes and cut them into roughly 2 cm cubes. Wash and trim the beans and break them into bite-sized pieces.
3. Heat the olive oil in a large pot. Sweat the onion and garlic in it for 3 minutes until translucent, then add the leek and carrots and sweat for another 3 minutes.
4. Add the potatoes, beans, bay leaf and marjoram. Add water, lightly salt, cover and simmer over medium heat for about 20 minutes, until the vegetables are tender.
5. Remove the bay leaf. Season with salt, pepper and the juice of the lemon.
6. Wash the parsley, shake it dry and finely chop it. Serve the stew topped with sour cream and parsley.