Bean soup with noodles and zucchini

Bean soup with zucchini - a warm hug in a bowl

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6-8 servings

Bean soup with zucchini is a traditional recipe, full of flavor, that brings a note of comfort and warmth on cool days. This soup is versatile, being delicious both hot and cold. It offers a combination of vegetables and plant-based proteins, making it a healthy and nourishing option. Moreover, it is an excellent choice for those who want to diversify their meals.

The history of bean soup is closely linked to the culinary traditions of many cultures, where beans have been a staple ingredient due to their nutritional value and ability to preserve. This simple and accessible recipe is perfect for any housewife, providing a delicious and comforting meal.

Ingredients:

- 1 kg yellow (or white) beans, according to preference
- 2 medium zucchinis, diced
- 3 large onions, finely chopped
- 3 bell peppers (any color), diced
- 4-5 liters of water (depends on the pot size)
- Salt to taste
- 1 teaspoon vegetable Delikat (or other preferred seasoning)
- Lemon juice (lemon salt) to sour the soup
- 1 bunch of fresh dill, finely chopped

Step by step:

1. Preparing the beans: Start by washing the yellow beans under a cold water stream. If using dried beans, it is recommended to soak them in cold water for a few hours or overnight to reduce cooking time.

2. Cleaning the vegetables: Peel the onion, bell pepper, and zucchinis. Chop the onion finely, dice the bell pepper, and cut the zucchinis into medium-sized pieces. If the zucchinis are raw, you can add them later in the soup, as they cook faster than the beans.

3. Sautéing the vegetables: In a large pot, add a few tablespoons of oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the grated carrot and diced bell peppers. Add a pinch of salt and sauté the vegetables for 5-7 minutes until they soften.

4. Boiling the soup: Fill the pot with water, being careful not to exceed half of its capacity (to leave room for the vegetables). Add the beans and diced zucchinis. Let the soup boil over medium heat, covered, for 30-40 minutes or until the beans are well cooked.

5. Seasoning: Once the beans are cooked, add the teaspoon of vegetable Delikat and lemon juice or lemon salt, to taste. Let the soup come to a quick boil.

6. Finishing: Remove the soup from the heat and add the freshly chopped dill. The dill will add a fresh aroma and a delicious taste to the dish. You can garnish each serving with a little extra dill for an attractive appearance.

7. Serving: Bean soup with zucchini can be served hot or cold. Personally, I like to serve it cold, alongside finely chopped spring onion, which adds a crunchy note and a pleasant contrast of flavors.

Practical tips:

- If you want a spicier soup, you can add a little hot pepper while sautéing the vegetables.
- You can replace yellow beans with other types of beans, such as white or red beans, to vary the taste.
- The soup keeps well in the fridge for 3-4 days and can be frozen for later consumption.
- This recipe is ideal for fasting meals, providing a healthy intake of plant proteins and fiber.

Nutritional benefits:

This soup is rich in plant proteins due to the beans, which contribute to maintaining muscle health. Zucchinis add a significant intake of vitamins (especially vitamin C) and minerals, being low in calories. A serving of soup contains approximately:

- Calories: 150-200 kcal, depending on the amount of oil used
- Protein: 10-12 g
- Fat: 5-7 g
- Carbohydrates: 25-30 g

Frequently asked questions:

1. Can I use canned beans?
Yes, you can use canned beans to reduce cooking time. Add the beans in the last 10-15 minutes of boiling.

2. How can I make the soup thicker?
For a thicker soup, you can add diced potatoes or rice, which will cook along with the other vegetables.

3. Is this soup suitable for vegans?
Yes, the recipe is 100% vegan, making it an excellent choice for those following a lifestyle without animal products.

4. What other dishes can it be combined with?
Bean soup with zucchini pairs wonderfully with a cabbage salad or a serving of hot polenta, and for dessert, an apple pie will perfectly finish the meal.

Possible variations:

- You can add other vegetables, such as celery or pumpkin, to diversify the flavors.
- A delicious variant is to add a few spinach or kale leaves in the last minute of cooking for an extra nutrient boost.

Now that you have all the necessary information, all that’s left is to grab the ingredients and start cooking! Enjoy every step of the process and the delicious aromas that will spread throughout the house! Your bean soup with zucchini will surely become a family favorite. Enjoy your meal!

 Ingredients: 1 kg yellow string beans, 2 zucchinis, 3 onions, 3 bell peppers, 4-5 liters of water (I don't know the capacity of the pot), salt, 1 teaspoon vegetable seasoning, sour salt or lemon salt for sourness, 1 bunch of dill.

 Tags:  bean soup