Goulash with beans and tomato

Ingredients

• 2 tbsp Olive oil
• 1 pcs 1 small onion, wedged
• 2 clove Garlic, finely chopped
• 1 tsp Smoked paprika powder
• 2 pcs Tomato, finely chopped
• 470 ml White beans, canned
• 1 pcs Desseded pepper
• 1 pcs Carrots, cut in 2 cm pieces
• 1 pcs Potatoes, cut into chips
• 1 l Vegetable stock
• 10 g Salt and freshly ground black pepper to taste
• 10 g Fresh parsley, finely chopped and some for garnishing

Method

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5-6 minutes.
2. Stir in minced garlic, smoked paprika. Cook for another 1-2 minutes until fragrant.
3. Add diced tomatoes to the pot and cook for about 5 minutes until they start to break down.
4. Mix in drained white beans, diced pepper, sliced carrot, and diced potato. Stir well to combine.
5. Pour in vegetable or chicken broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley or cilantro.