Composition / ingredients
Step-by-step cooking
Step 1:
How to cook bean soup? Prepare the ingredients. Soup can be cooked both in broth, meat or chicken, and on water. I took chicken broth. String beans can be used fresh or frozen. Choose a set of vegetables depending on availability and season.
Step 2:
Do not defrost frozen beans beforehand, just pour hot water over them. You can pour boiling water over the beans in a bowl for a minute, then drain the water. Or put the beans in a colander and pour boiling water over the sink.
Step 3:
Wash the potatoes, peel and cut into strips. Grate the clean and peeled carrots on a grater.
Step 4:
Peel the onion and finely chop it with a knife.
Step 5:
Wash the bell peppers and young zucchini, remove the core with seeds from the pepper, then cut into cubes or straws.
Step 6:
I had diced frozen bell peppers and zucchini.
Step 7:
Put potatoes, carrots and onions in a saucepan, pour clean water (I used chicken broth). Put the pan on medium heat. Wait for the water to boil, turn down the heat and cook the vegetables for 7 minutes.
Step 8:
Then throw in the string beans, boil the soup for another five minutes.
Step 9:
Then add the zucchini and bell pepper, add salt to taste and continue to cook the soup over low heat for 5-7 minutes. Potatoes should be soft, you can check with the sharp tip of a knife. Turn off the fire. Let the soup stand under the lid for 15 minutes and serve to the table, pouring on plates, with sour cream and fresh herbs. Enjoy your meal!
The dish turns out not only delicious, but also very useful thanks to such a set of vegetables. String beans are especially rich in vitamins. It contains a lot of carotene, as in carrots, B vitamins, iron, calcium, phosphorus, chromium, vitamin A, ascorbic acid and minerals. Therefore, its use in food contributes to the normalization of metabolic processes in the body, allows you to cope with intestinal disorders, helps to get rid of excess weight and improves the condition of the skin.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Root vegetables are best washed with a brush or a hard sponge under running water.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- String beans - 24 kcal/100g
- Chicken broth - 19 kcal/100g
- Young zucchini - 24 kcal/100g
