Potato and green bean soup

Potato and Green Bean Soup

This potato and green bean soup is a classic recipe, loved by many generations for its simplicity and comforting taste. Made with accessible ingredients, it is ideal for cool days or fasting periods, while also providing high nutritional value. I will present the steps to achieve a delicious soup, full of flavors and colors, that will delight both family members and guests.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

Ingredients:

- 3 liters of water
- 1 tablespoon sunflower oil (or other vegetable oil)
- 100 g green beans (about a handful)
- 1 large carrot
- 2 large potatoes
- 1 red bell pepper
- 1 tablespoon tomato paste
- 200 ml borscht (or to taste)
- 1 large onion
- Salt and pepper, to taste
- A bunch of fresh parsley, finely chopped
- A handful of homemade noodles (optional)

Preparation:

1. Preparing the ingredients: Start by washing and peeling all the vegetables. Chop the onion finely, dice the bell pepper, slice the carrot, and cube the potatoes. The green beans can be cut into pieces of about 3-4 cm.

2. Heating the oil: In a large pot, heat the oil together with 3 tablespoons of water. This mixture will help the onion soften without frying, thus preserving a delicate flavor.

3. Sautéing the vegetables: Add the chopped onion to the pot and let it sauté over medium heat until it becomes translucent, about 2-3 minutes. Then, add the bell pepper, green beans, carrot, and potatoes. Continue to sauté these vegetables for another 2-3 minutes, stirring occasionally.

4. Adding water: Once the vegetables have started to soften, pour the water (3 liters) over them. Turn the heat up until the water starts to boil.

5. Boiling the soup: Once the water is boiling, reduce the heat to low and put the lid on the pot. Let the vegetables simmer for 15-20 minutes until they become tender.

6. Enhancing the flavor: When the vegetables are almost cooked, dilute the tomato paste with a few tablespoons of water and add it to the pot. This step will add depth of flavor to your soup.

7. Adding the borscht: Heat the borscht separately, then add it to the soup. Adjust the taste with salt and pepper, according to your preferences.

8. Finishing the soup: Towards the end, add the homemade noodles and let the soup boil for another 5-6 minutes until they are tender.

9. Serving: After turning off the heat, add the finely chopped parsley for an extra touch of freshness.

Serving suggestions: The potato and green bean soup can be served plain or with a spoonful of sour cream for a creamier taste. Additionally, a slice of fresh bread or polenta will perfectly complement the meal.

Calories and nutritional benefits: This soup is low in calories, containing about 150-200 calories per serving, depending on the additions used. It is rich in fiber, vitamins (especially vitamin A from the carrot and vitamin C from the bell pepper), and minerals. By consuming this soup, you benefit from a healthy intake of nutrients, ideal for a balanced diet.

Frequently asked questions:

1. Can I use other vegetables? Yes, you can add zucchini or peas, depending on your preferences or what you have on hand.
2. How can I make the soup spicier? You can add a few slices of hot pepper or a little cayenne pepper for a spicier taste.
3. Can this soup be frozen? Yes, the soup can be frozen, but it is recommended to add the noodles only when reheating, to avoid them becoming mushy.

Variations:

- Instead of homemade noodles, you can use rice or quinoa for a gluten-free option.
- If you want a heartier soup, you can also add some pieces of chicken or pork, cooking them together with the vegetables.

This potato and green bean soup is not just a simple recipe, but a story of tradition and comfort. Whether you prepare it for yourself or for loved ones, each spoonful will bring warmth and joy. Enjoy your meal!

 Ingredients: 3 liters of water, a tablespoon of oil, a handful of green beans, 1 large carrot, 2 large potatoes, 1 red bell pepper, a tablespoon of tomato paste, 200 ml of borscht, 1 large onion, salt, pepper, a bunch of parsley, a handful of homemade noodles.

 Tags:  potato soup