Vegan Gemüsesuppe (Swiss Vegetable Soup)

Ingredients

• 8 cups Vegetable Broth
• 2 medium Potatoes
• 2 medium Carrots
• 2 stalks Celery
• 1 large Leek
• 1/2 head Cabbage
• 1 cup Green Beans
• 2 tablespoons Olive Oil
• 1/4 cup Fresh Parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (about 300°F / 150°C). Add the 2 tablespoons of Olive Oil.
2. 2Add the chopped 1 large Leek, the 2 medium Carrots (cut into 1/4-inch thick rounds), and the 2 stalks Celery (cut into 1/4-inch thick pieces) to the pot. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
3. 3Add the 2 medium Potatoes (cut into 1-inch cubes), the 1/2 head Cabbage (cut into 1-inch pieces), the 1 cup Green Beans (trimmed and cut into 1-inch pieces), and the 8 cups Vegetable Broth to the pot.
4. 4Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the potatoes and carrots are easily pierced with a fork.
5. 5Stir in the 1/4 cup Fresh Parsley, the 1 teaspoon Salt, and the 1/2 teaspoon Black Pepper.
6. 6Serve the Vegan Gemüsesuppe hot.

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