Zucchini soup with green beans

Zucchini and Green Bean Soup

Zucchini and green bean soup is a traditional, healthy, and flavorful recipe, perfect for a light and comforting meal. This soup not only boosts your mood but is also an excellent source of vitamins and minerals, making it ideal for the whole family. Below, I will present the necessary steps to achieve a delicious zucchini and green bean soup, along with useful tips and nutritional information.

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

Ingredients

- 1 large zucchini (approximately 400-500 g)
- 2 medium onions
- 1 large carrot
- 2 bell peppers (preferably one green and one red for added color)
- 500 g fresh or frozen green beans
- 5 tablespoons of vegetable tomatoes for soup (or pureed fresh tomatoes)
- 1 bunch of fresh dill
- 3 l water
- 3 tablespoons sunflower oil
- Salt to taste
- Optional: lemon juice or vinegar to sour the soup, sour cream for serving

Preparation

1. Preparing the ingredients: Start by peeling the zucchini. You can choose to remove both the skin and the flesh, but if it is a young zucchini, the skin can stay on, giving it an interesting texture. Cut the zucchini into cubes of about 1-2 cm for even cooking.

2. Processing the green beans: Trim the ends of the green beans, then break each pod into three pieces. This will not only make the beans easier to eat but will also contribute to a more beautiful presentation.

3. Aromatic vegetables: Peel the onions and carrot. Finely chop the onion and grate the carrot on a large grater. In a large pot, add the sunflower oil and sauté the onion and carrot over medium heat. Add a little warm water to prevent the vegetables from sticking to the bottom of the pot. Sauté for 5-7 minutes until the onion becomes translucent.

4. Adding the bell peppers: Wash and chop the bell peppers into cubes, then add them to the pot. Continue to sauté the vegetables for another 5 minutes, stirring occasionally.

5. Boiling the soup: Once the vegetables are sautéed and aromatic, add boiling water (approximately 3 liters). Then, add the zucchini cubes and green beans. Cover the pot with a lid and let it simmer over medium heat for about 30 minutes. It is important to occasionally check the consistency of the vegetables, ensuring that the zucchini and green beans are cooked but not overcooked to maintain a crunchy texture.

6. Finalizing the soup: After 30 minutes, add the vegetable tomatoes (or pureed tomatoes). Let the soup simmer for another 10 minutes for the flavors to combine. Taste the soup and adjust the salt to your liking.

7. Serving: Once the soup is ready, turn off the heat and add the freshly chopped dill. The dill adds a fresh and aromatic note that perfectly complements the soup. You can sour the soup with lemon juice or vinegar, to taste. Serve the soup hot, with a spoonful of sour cream on top for added creaminess and richer flavor.

Useful tips

- Variations: You can add other vegetables, such as potatoes or leeks, to diversify the recipe. You can also use frozen green beans, which are just as tasty and quick.
- Recommended drinks: Zucchini soup pairs perfectly with a glass of dry white wine or a refreshing lemonade, which will balance the soup's acidity.
- Nutritional benefits: Zucchini is rich in vitamins A and C, while green beans provide a good dose of fiber and minerals. This recipe offers excellent nutritional value while being low in calories.
- Frequently asked questions:
- *Can I add meat to this recipe?* Absolutely! You can add pieces of chicken or pork, which you can sauté alongside the vegetables at the beginning.
- *How long does the soup last?* Zucchini and green bean soup keeps well in the refrigerator for 2-3 days, and the flavor improves as the ingredients meld together.

Zucchini and green bean soup is a simple and delicious dish, ideal for warm summer days or to add a touch of freshness to your daily menu. Experiment with the ingredients and customize the recipe to your taste, and each serving will be a true feast!

 Ingredients: 1 large zucchini, 2 onions, 1 carrot, 2 bell peppers, 0.5 kg green beans, 5 tablespoons of red vegetable soup base, 1 bunch of fresh dill, 3 liters of water, 3 tablespoons of oil