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Soup with young beans

Young Green Bean Soup

Light, healthy, diet-friendly, and appetizing! Young green bean soup is a simple recipe for a vegetable first course. Thanks to the different kinds of cabbage and root vegetables, it comes out a lovely green color with a rich vegetable flavor. The soup is low in calories and suits anyone watching their diet.

Irisha

Recipe author

Composition / ingredients

Servings:

Green string beans (young beans in summer, frozen in the cold months)

Potatoes

Broccoli

150

Brussels sprouts

150

Green peas

Onion

Carrot

Parsnip

Olive oil

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 18 % 3 g

Carbohydrates 65 % 11 g

81 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make young green bean soup? Gather the ingredients. I gave the amounts for a 3-quart pot; adjust the proportions and the mix of vegetables to your own taste, adding more or less of anything. If you like, you can make the soup with broth or add some meat. You can use the vegetables either fresh or frozen.
Step 2:

Wash and peel the root vegetables well. Cut the onion, carrot, and parsnip into small cubes.
Step 3:

Heat the oil in a pot over low heat, add the onion, carrot, and parsnip, and fry them, stirring, for 2–3 minutes. Instead of olive oil, you can use any vegetable oil.
Step 4:

Cut the potatoes into small cubes, add them to the vegetables in the pot, stir, and pour in water — about 2 quarts. Bring to a boil and cook until the potatoes are soft, about 10 minutes. Test for doneness with a spoon — the potatoes should mash easily. Add salt and pepper to taste.
Step 5:

While the potatoes cook, wash the broccoli and cut it into small florets.
Step 6:

Add the broccoli, Brussels sprouts, beans, and peas to the soup. Cook for a few more minutes.
Step 7:

Wash, dry, and finely chop the fresh herbs, then add them to the soup. Turn off the heat. Let the finished soup rest, covered, for 15–20 minutes.
Step 8:

Then serve the soup. Enjoy!

Important! Whether or not the recipe gives an exact amount of water for the soup, it's best to go by your own preferences (whether you like a thick or a more brothy soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own take on how much meat, potatoes, grain, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do that, scale all the recipe ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a more brothy one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.
For tips on choosing the perfect pot for soup, porridge, or pickling cucumbers, read our article about pots.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.