Zucchini soup with green beans

Zucchini soup with green beans – a delicious recipe, full of fresh aromas and crunchy textures, that has won the hearts of many, even the most skeptical. This soup is not only a perfect example of a meatless soup, but it is also an excellent option for those who want to enjoy a healthy dish, rich in vitamins and nutrients. Let's discover together how to prepare it!

Preparation time: 15 minutes
Cooking time: 40 minutes
Total: 55 minutes
Servings: 4-6

Ingredients:
- 1 medium zucchini (about 400-500 g)
- 2 medium onions
- 1 large carrot
- 2 peppers (preferably one red and one green for vibrant colors)
- 500 g fresh green beans (or frozen)
- 5 tablespoons vegetable tomato soup (or tomato juice)
- Salt, to taste
- 1 bunch of fresh dill (for flavor)
- 3 liters of water
- 3 tablespoons sunflower oil

A touch of history:
Zucchini soup with green beans emerged in home kitchens, often as a way to make the most of seasonal vegetables. It is a versatile dish that can be adapted based on available ingredients. This recipe reflects the inventive spirit of everyday cooking, where each ingredient brings a note of freshness and vitality.

Preparing the ingredients:
Start by peeling the zucchini. Cut off the ends, then use a knife to remove the skin. Cut it into evenly sized cubes so that they cook evenly. If the zucchini is very young, you don’t need to peel it completely, as its skin is very thin and full of nutrients.

The green beans need to be trimmed. Remove the ends and then cut each piece into three, to create smaller, easier-to-eat portions.

Onion and carrot are essential for adding depth to the flavor. Peel them, chop the onion finely, and grate the carrot. The peppers can be cut into small cubes or strips, depending on your preference.

Step by step – Cooking the soup:
1. In a large pot, heat the 3 tablespoons of sunflower oil over medium heat. Add the chopped onion and grated carrot. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and the carrot releases its aroma.

2. Add the chopped pepper and a few tablespoons of warm water. This will help the vegetables not stick to the bottom of the pot. Cook for 5 minutes, stirring from time to time.

3. Once the vegetables are almost tender, it’s time to add boiling water (about 3 liters). Then, add the cubed zucchini and green beans. Cover the pot with a lid and let it simmer over medium heat for 30 minutes.

4. After 30 minutes, check if the zucchini and green beans are cooked. If they are tender, add the 5 tablespoons of vegetable tomato soup and let it simmer for another 10 minutes. It’s important that the tomatoes are well incorporated to add a vibrant color to the soup.

5. Finally, season the soup with salt to taste. Turn off the heat and add the freshly chopped dill. The dill will add a fresh and slightly sweet aroma that will perfectly complement the soup.

Serving and suggestions:
Zucchini soup with green beans is slightly tangy, but you can adjust the acidity to your liking with lemon or vinegar, each having a different impact on the final taste. Personally, I like to add a tablespoon of sour cream to the bowl for extra creaminess.

If you are looking for the perfect accompaniment, a slice of fresh bread or a bowl of boiled rice goes wonderfully.

Variations:
This recipe can be easily adapted. You can add diced potatoes for a denser consistency or even colorful carrots for an extra splash of color. Another option is to add some spices, such as sweet paprika or pepper, to incorporate an extra touch of flavor.

Nutritional information:
This soup is rich in fiber, vitamins A and C, and contains few calories, making it an excellent choice for a light meal. A serving has approximately 150-200 calories, depending on the amount of sour cream added.

Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen green beans work very well. Make sure they are well thawed before adding them to the pot.
- How can I make the soup spicier? Add chopped hot pepper or a few drops of hot sauce, depending on your personal preferences.
- Can the soup be stored? Yes, the soup keeps well in the fridge for 2-3 days and can be easily reheated.

Now that you know how to prepare this zucchini soup with green beans, all that's left is to get your appetite going. Happy cooking and enjoy every spoonful!

 Ingredients: 1 large zucchini, 2 onions, 1 carrot, 2 bell peppers, 1/2 kg green beans, 5 tablespoons tomato paste with vegetables for soup, salt, 1 bunch of fresh dill, 3 liters of water, 3 tablespoons oil

 Tags:  zucchini soup