Hearty Tomato and Potato Stew with Kidney Beans

A hearty tomato soup stew with potatoes, carrots and kidney beans, seasoned with garlic and paprika. It is prepared in one pot and makes a filling meal for two people.

By eisteemarmelade · 2 servings · 35 minutes

Ingredients

  • 1 Stück Onion
  • 1 Stück Garlic clove
  • 2 EL Cooking oil
  • 250 g Potatoes
  • 150 g Carrots
  • 1 Dose Can of peeled tomatoes
  • 1 Dose Can of kidney beans (drained weight about 250 g)
  • 1 EL Tomato paste
  • 1 TL Sweet paprika powder
  • 0.5 TL Oregano, dried
  • 500 ml Water
  • Prise Salt
  • Prise Pepper

Method

  1. Peel the onion and garlic and finely dice them. Peel the potatoes and carrots and cut them into small cubes.
  2. Heat the cooking oil in a large pot and sauté the diced onion over medium heat until translucent. Briefly sauté the garlic as well.
  3. Stir in the tomato paste and fry it briefly. Stir in the paprika powder and oregano.
  4. Add the potato and carrot cubes, then add the peeled tomatoes with their juice and top up with the water. Season with salt and pepper.
  5. Cover and simmer the stew over low to medium heat for about 20 minutes, until the vegetables are soft.
  6. Drain and rinse the kidney beans and add them to the pot. Heat for a further 5 minutes, then taste again and serve.