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Video: Soup With Green Beans And Bell Pepper - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Thick, hearty green bean soup with vegetables!
Green beans - 190 g
Onions - 90 g
Carrots - 90 g
Bulgarian pepper - 200 g
Potatoes - 450 g
Tomatoes in their own juice - 400 g
Salt - 1 tsp
Ground black pepper - to taste
Bay leaf - 1 pc.
Vegetable oil - 2 tbsp.
Water - 1.5-2 l
- 35 kcal
- 1 h. 5 min.
- 1 h. 5 min.
Photo of the finished dish
Step by step recipe with photo
Soup with green beans and bell pepper - this is a wonderful homemade soup - light, but at the same time rich! I really like it when this soup is infused - its taste will become deeper and more expressive.
To prepare this dish, I used a can of purchased tomatoes in my own juice (chopped, without skin). It is very convenient - you add from a can to the soup and that's it! You can use fresh seasonal tomatoes, you can take frozen ones, you can also take tomato sauce or pasta. The main thing is that the tomatoes are skinless, and when adding sauce or pasta, take a little less water so that the soup is not very liquid.
Vegetables give the soup a good taste and aroma, it can be enhanced with spices - take at least bay leaf and black ground pepper, and then add whatever you like. Curry, turmeric, ground paprika, and a little ground coriander work well.
Heat vegetable oil at the bottom of a saucepan of a suitable size. Grate the peeled carrots on a coarse grater. Peel the onion and cut into cubes. Peel the bell peppers, cut into short strips. Add chopped vegetables to the pot. Add bay leaves, black pepper, and other spices to taste. Fry, stirring occasionally, until vegetables are soft.
Add the green beans (I have frozen, already cut into pieces about 2-3 cm). Cook everything together for another 2-3 minutes.
Add the tomatoes in your own juice and, after boiling, simmer the vegetables over low heat for 10 minutes.
Add potatoes, peeled and cut into small slices.
Pour in water or vegetable broth. Adjust the amount of water to your liking. Season with salt, bring to a boil and simmer over low heat for 20 minutes. Remove from heat and let the prepared soup steep for at least 15 minutes, and then serve.
When serving, the soup with green beans and bell peppers can be supplemented with fresh sour cream and sprinkled with chopped herbs each serving.