Lean cabbage soup with canned beans and cabbage

Step-by-step cooking

1. Step 1:

   

   How to cook lean cabbage soup with canned beans? Prepare the necessary ingredients. Ketchup can be replaced with tomato paste or tomatoes. Take the beans red, white or any other, to your taste. Even a green pod will fit here. Wash the vegetables. Remove the seeds and stalk from the pepper.

2. Step 2:

   

   Pour water into a saucepan (the volume of water depends on how thick the soup you like, you can 2-4 liters). Add salt. Close the lid and put it on a high heat. While the water is boiling, peel the potatoes and cut them into cubes. Put the potatoes in boiling water, turn down the heat a little.

3. Step 3:

   

   Chop the white cabbage into thin strips.

4. Step 4:

   

   Finely chop the onion, grate the carrots on a medium grater, cut the bell pepper into squares.

5. Step 5:

   

   Add chopped cabbage to the soup with potatoes. Cook for 5 minutes.

6. Step 6:

   

   Add canned beans. Cook for another 5 minutes.

8. Step 7:

   

   Heat a frying pan with vegetable oil on the stove. Fry the onion for about 2-3 minutes.

9. Step 8:

   

   Add grated carrots. Mix it up. Fry, stirring, for 2-3 minutes.

10. Step 9:

    

    Add Bulgarian pepper, ketchup, spices to the roasting. You can add a couple of spoonfuls of broth. Simmer the vegetables for 5-7 minutes.

11. Step 10:

    

    Put the roasting in the soup. Cook for 2 minutes. Close the pot with a lid, turn off the stove and let the soup brew a little.

12. Step 11:

    

    While the soup is being infused, you can set the table. Serve the soup with sour cream and herbs. For those who like it sharper, you can offer horseradish, mustard, garlic, and a garloder.