Soup with beans and vegetables
146 15 минут -
Once we had a rest in Abkhazia, in the resort town of Gudauta. And the owner, where rented a room, bought us soup. At first glance, he seemed very modest, but this is the first spoon... Cooked soup with fresh vegetables, but the feeling is as if cooked in the rich meat broth. Prepared with lightning speed, like in a fairy tale, said, "the Pot of stew" and the soup is ready. Do not need to fry, sauté, vegetables washed, cleaned, cooks, and the soup is ready.
Ingredients for Soup with beans and vegetables
- Bay leaf
- Carrots - 1-2 PCs
- Onion - 1 piece
- Tomato - 2-3 PCs
- Beans - 200 g
- Potatoes - 200 g
- Black pepper
Step by step instruction of cooking Soup with beans and vegetables
The main condition is fresh vegetables, new potatoes, tomatoes, onions and most important component is the green beans that plays a "fiddle" in this soup.
And still need young carrots, well, if only from the garden and greens. Ideally, the cilantro, but you can substitute parsley.
Then all we have to do is put on fire a saucepan with water and do the vegetables. Beans have to remove the "flair" and cut, it will give the soup a meaty taste. Peel the onion, chop.
New potatoes, cleaned, cut into cubes. Can be cut larger, I was given the wishes of the family, cut smaller. Thinly cut carrots.
Do the same thing with the tomatoes, finely chop. If you wish, you can scald them with boiling water and remove the skin (I had no such desire).
The main work is done. Have nothing to brown, to fry. In hot water, throw the chopped potatoes, carrots, green beans, tomatoes, and onions. Salt. Optionally, for a couple of minutes until tender, add Bay leaf, pepper peas.
You can ask me about the order of laying the vegetables. I almost laid them one after another. First, cut the potatoes - and in hot water, followed by sliced carrots - in a pot, then cut the beans, next came the tomato and onion. Fresh vegetables, cooked quickly, once the potato is cooked - the soup is ready.
Greens can be added to hot soup, you can sprinkle on top.
Master of soups suggest at the end of cooking the soup add a pinch of sugar and a knob of butter, but this is at your discretion.
Leave the soup to brew, stew and can be served to the table.