Green bean soup

Green bean soup

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 6

Introduction

Green bean soup is a great choice for a healthy and comforting meal. This traditional recipe stands out for its combination of fresh, flavorful vegetables, and is a perfect way to combine taste with nutritional benefits. The soup can be enjoyed both hot and cold, making it versatile and suitable for any season. What's more, it's a quick and simple recipe, ideal for those who want to prepare a tasty dish without spending hours in the kitchen.

A bit of history

Green bean soup has deep roots in traditional kitchens everywhere and has been eaten for generations. It reflects a way of cooking that emphasizes fresh and seasonal ingredients, bringing an extra flavor to the plate. Over time, each household has added a personal touch, depending on the ingredients available and family preferences, making each recipe unique.

Ingredients

- 1 large jar canned green beans or 500 g fresh green beans
- 1 large onion
- 1 capia pepper
- 2 carrots
- 1 parsnip
- 1 parsley root
- 1 small celery
- 1 courgette (about 300 g)
- 500 g tomatoes (or 200 g tomato paste)
- 100 ml bors (optional for a sour taste)
- Fresh greens (dill, dill, parsley)
- 1 tsp sweet paprika
- 1 teaspoon curry (optional)
- Greens (or salt to taste)
- Sunflower or olive oil (for browning)

Preparation steps

1. Preparing the vegetables: Start by peeling and chopping the onion into small cubes. This will form the flavor base of the soup. The capers are also diced, and the carrots can be cooled on the grater or diced, depending on preference. Parsley, parsley root and celery are peeled and prepared in the same way as the carrots.

2. Vegetables: Heat about 2-3 tablespoons of oil in a large pot. Add chopped onion and sauté over medium heat, stirring occasionally, until translucent. This step is crucial to bring the onion flavor to the final dish.

3. Adding the peppers and carrots: Once the onions have browned, add the capia peppers and carrots. Continue to sauté the vegetables for another 5-7 minutes, until they begin to soften.

4. Incorporating the root vegetables: Now it's time to add the parsnips, parsley root and celery. Mix well and allow the vegetables to sauté together for a few minutes.

5. Adding the water and zucchini: Pour 1.5 liters of boiling water into the pot and add the diced zucchini. Let the soup simmer over medium heat for 15-20 minutes, until the vegetables are fully cooked.

6. Including beans and tomatoes: If using canned green beans, drain well and add them to the pot. If using fresh beans, be sure to boil them first. Add the peeled tomatoes or tomato paste. Mix everything well.

7. Seasoning: Add sweet paprika, curry powder, Vegeta (or salt) and borspar if you want a more sour taste. Adjust seasonings to taste. Allow the soup to simmer for another 5-10 minutes to allow the flavors to combine.

8. Finishing with greens: When the soup is ready, add the chopped greens (dill, dill, parsley) and stir well. Cover the pot and allow the soup to rest for a few minutes so that the flavors blend even better.

9. Serving: Green bean soup can be served either hot or cold. If you prefer, you can add a dollop of sour cream or yogurt to give it a creamy touch. A slice of fresh bread or garlic croutons go well with this dish.

Serving suggestions and variations

- Ingredient Variations: You can experiment with other seasonal vegetables such as colorful carrots or pumpkin. You can also substitute green beans with other types of beans, such as white or red beans, to add variations in texture and flavor.
- Complementary beverages: A fresh lemonade or mint iced tea can pair perfectly with the soup, providing a pleasant contrast of flavors.
- Unique detail: For added flavor, you can add a few drops of extra virgin olive oil when serving, which will intensify the flavors of the vegetables.

Nutritional benefits

Green bean soup is not only delicious but also very healthy. Green beans are rich in fiber, vitamins A, C, K and minerals such as iron and calcium. The added vegetables provide extra antioxidants and the fresh greens contribute to healthy digestion. Low in calories and rich in nutrients, this soup is a perfect choice for a balanced diet.

Calories

This green bean soup recipe has an estimated total of about 150-180 calories per serving, depending on the amount of cream or yogurt added. It's a light and filling meal, perfect for lunch or dinner.

FAQs

- Can I use frozen green beans? Yes, frozen green beans are a great alternative. Make sure you thaw it before adding it to the soup.
- How long can I keep the soup? The soup keeps well in the refrigerator for 3-4 days and can be reheated without any problems.
- Can I make the soup spicier? Absolutely! Add chilli peppers or chili peppers for an extra spicy kick.

I hope this green bean soup recipe will bring joy to your kitchen and delight your taste buds. Cooking is an art, and every recipe is an opportunity to create unforgettable moments with your loved ones. Enjoy!

 Ingredients: 1 large jar of canned green beans or kg fresh 1 large onion 1 bell pepper 2 carrots 1 parsnip 1 parsley 1 small celery 1 zucchini kg tomatoes Tomato paste Borscht Greens (lovage, dill, parsley) 1 teaspoon sweet paprika 1 teaspoon curry Vegeta