Summer green bean soup. Green Bean Soup Fresh Green Bean Soup

A light vegetable soup made from green beans is the best way to bring the body into balance and harmony after long “holidays”, it has been tested several times. After celebrating the New Year, when the body is half made up of vegetables, morning vegetable soup is practically a medicine. I recommend!

Why everyone calls green bean pods asparagus, I don't know. Green beans, commonly called green beans, are nothing more than unripe pods of common beans. An amazing vegetable that is easy and enjoyable to cook. Green beans, fried or boiled, are used as a side dish, salads and are prepared from them. Green bean soup is easy to prepare and always delicious.

Most often, green beans are frozen or canned, and in this form they are available for sale all year round. We usually buy fresh frozen green beans, cut into matchstick size pieces. You can prepare dishes from such beans without even defrosting them. Green beans are an excellent sauté, can be an independent dish or a side dish, like, it turns out great with both fresh and frozen beans.

It is worth noting that green beans should not be consumed because of their high lectin content. This does not have a very positive effect on health - lectin is toxic to a certain extent, but is destroyed during heat treatment.

Green bean soup is a delicious liquid dish common in many world cuisines. The general rule for preparing soups is that the soup should contain about half of the liquid by volume, as in. To improve the taste and appearance of the soup, some vegetables should be fried a little in a small amount of vegetable oil, as is done when preparing.

Green bean soup. Recipe

Ingredients (3 servings)

• Green beans 200 g
• Potatoes 1 piece
• Onion 1 piece
• Carrot 1 piece
• Parsnip 50 g
• Garlic 1-2 cloves
• Parsley, dill to taste
• Olive oil 1 tbsp. l.
• Salt, black pepper, red hot pepper, dry green onions, Provençal herbs to taste

1. For breakfast we will prepare a light vegetable bean soup. Fresh vegetables - a small carrot, a piece of parsnip root, you can add celery root, an onion, 1-2 cloves of garlic, potatoes and herbs. Frozen green beans do not need to be defrosted; they cook well in soup.

   Vegetables for a good soup

2. It is better to cook the soup in a saucepan with a thick bottom and a lid to ensure even boiling over low heat. Once upon a time, we switched to cooking in ceramic pans, which do the job perfectly. Pour 1.5 liters of cold water into a saucepan, throw frozen green beans into it and put on fire.

   Throw the frozen beans into the water and let them cook

3. Peel the carrots, roots and onions. Cut the carrots and roots into thin strips; this is conveniently done with special graters. Cut the onion into large strips. Heat 1 tbsp in a frying pan. l. olive oil and fry the chopped vegetables until soft for 10 minutes, stirring.

   Fry carrots, onions and roots

4. Peel the potatoes and garlic. Cut the potatoes into cubes, twice as large as for, and chop the garlic coarsely with a knife. Add the chopped potatoes and garlic to the pan.

   Add potatoes and garlic to the soup

5. Add fried vegetables to the soup. Usually, roasting is called sautéing, which is not entirely true. Sautéing involves frying in fat to extract natural coloring substances from vegetables with fat, and then grinding them, passing them through a chopper, blender, or sieve. The resulting homogeneous mass is used for addition to puree soups (), sauces, etc.

   Add fried vegetables to soup

6. Add spices. Salt should be added at the very end of cooking the soup. Pepper the soup to taste, add just a little hot red pepper or a pod of dry pepper. Add dry green onions and a pinch of dry Provençal herbs mixture. Stir the soup and bring to a boil.

   Add spices to soup

7. Once the soup begins to simmer, cover the pan with a lid and reduce the heat to a low simmer. Cook bean soup for 30 minutes. During this time, all the vegetables are guaranteed to be cooked, and you will get an amazing vegetable broth. Medium-sized potatoes will begin to boil. Salt the soup to taste. Cook the soup for another 2-3 minutes and remove the pan from the heat.
8. Pour the first course of green beans into plates, sprinkle with finely chopped herbs and, if desired, a pinch of hot pepper.

If you don't know what first course to cook for lunch, cook asparagus (green) bean soup. It will be healthy, tasty, and quite new. And the recipe for green bean soup is quite simple - its preparation does not take much time, because the beans (unlike regular beans) do not have to be soaked.

Ingredients:

• 300 gr. fresh or frozen green beans (or other green beans)
• 250-300 gr. meat
• 2-3 potatoes
• 1 onion
• 1 carrot
• greens (dried and/or fresh)
• sunflower oil
• 2 tbsp. l. flour - optional
• bay leaf
• black pepper (ground and peas)
• allspice peas

Preparation:

1. Wash and chop the meat into small pieces.
   
2. Put it in a saucepan (about 2.5 liters in volume), fill it with water (cold) and put it on medium heat. As soon as it boils, remove the foam, add salt and allspice and black pepper (peas and ground). Reduce heat and cook for 15-20 minutes.
   
3. Meanwhile, wash fresh green beans. Thaw frozen beans. We trim the edges of the pods, and cut the pods themselves into pieces 2-3 cm long.
   
4. We also peel and wash potatoes, carrots and onions. Cut the potatoes into cubes or wedges.
   
5. Finely chop the onion and three carrots on a coarse grater.
6. Place the potatoes in a pan with boiling broth and cook for 5-7 minutes.
   
7. Then add the chopped beans to the pan. Continue cooking the soup over low heat until the potatoes and green beans are ready.
   
8. Fry the onion with carrots in sunflower oil and also add to the soup.
   
9. If desired, this bean soup can be thickened a little. To do this, fry the flour in vegetable oil in a small separate bowl, add a little water and quickly stir until smooth, then pour in a little more water, quickly grind again and pour into the soup, stir.
10. Add dried herbs (I used dried parsley) and bay leaf. Cook for 5 minutes and turn off. Let it brew under the lid for another 5-10 minutes.
    
11. Serve the asparagus bean soup hot, sprinkled with finely chopped fresh herbs. We serve bread separately, you can also serve sour cream - you can optionally add it to bowls of bean soup.
    

Step 1: prepare the ingredients.

Step 2: cook green bean soup with vegetables.

Step 3: Serve green bean soup with vegetables.

If desired, you can replace the water with broth made from beef, pork, chicken or vegetables, and put a piece of boiled meat on each plate or cut it into portions and place it in a saucepan with the soup simmering 5-7 minutes before it is fully cooked. Of course, the dish will no longer be vegetarian, but it will become more satisfying;

In addition to the spices indicated in the recipe, dried saffron, rosemary, sage, basil, as well as several types of pepper are often used: allspice, white and paprika;

Very often the vegetable set is supplemented with canned peas, corn and finely chopped zucchini;

If you purchased overripe green beans, they must be cooked for at least 8–10 minutes, otherwise they will be tough;

An excellent replacement for fresh tomatoes is tomatoes in their own juice or a couple of tablespoons of paste from this vegetable;

Sometimes a little lemon juice is added to the soup a couple of minutes before it is fully cooked.

Ingredients:

• Chicken - 500 grams;
• Potatoes - 350 grams;
• Green beans - 300 grams;
• Mushrooms - 200 grams;
• Onion - 2 pcs;
• Carrots - 2 pcs;
• Egg - 1 pc;
• Salt;
• Parsley;
• Pepper.

The recipe for green bean soup varies depending on people's preferences - it can be a diet soup cooked in chicken broth or a light vegetable soup. It does not require additional spices - salt and pepper are enough. In this case, black pepper is added to the soup if desired. You can prepare the soup using fresh green beans or frozen.

Bean pod soup is an excellent opportunity to saturate the body with iron, magnesium, phosphorus, zinc, and chromium. Young beans contain a lot of proteins, which in their amino acid composition contain most of the essential amino acids. In addition, the product contains many vitamins - folic acid, vitamin C, vitamins B1 and B2, vitamin A, which is absorbed along with fats.

Therefore, when preparing soup, carrots must be fried in oil. In addition to its beneficial composition, beans can influence carbohydrate metabolism. Therefore, soups made from it are extremely useful for people who are overweight. However, you should not overdo it with beans - small quantities are enough for the body.

Recipe for light vegetable soup with potato broth

Vegetable soup is cooked using potato broth. To do this, peel the potatoes, cut them into medium-sized cubes and fill them with water. While boiling, you can add half an onion to add more flavor to the soup. To prevent the onion from disintegrating in the soup, the onion must be cut not in the longitudinal, but in the transverse direction.

While the soup is boiling, mushrooms are chopped. These can be champignons, porcini mushrooms, boletus or saffron milk caps. They are fried in a frying pan for 15 minutes, after which they are added to the potato soup. In the same frying pan, grated carrots and finely chopped onions are fried. They are also added to soup. 15 minutes before cooking, add chopped green beans to all the vegetables in the pan. After which, the dish is covered with a lid and cooked over low heat.

If you want to prepare a light soup, for people with a sick stomach, it is best to exclude mushrooms from the composition, as they give some heaviness.

When using not fresh, but frozen beans, they do not need to be defrosted - they will very quickly acquire a normal state in the hot water of the soup, will not disintegrate and will remain a little crispy.

Soup with green beans and chicken

To make chicken soup with green beans, you will first need to chop and boil the chicken. The chicken is cut into small squares measuring 2x0.7 cm and thrown into boiling water. Boil over high heat for 15 minutes, after which the water is drained.

The chicken pieces are filled with new water, brought to a boil and simmered over low heat for half an hour. To speed up the cooking process a little, the second water with which the chicken is poured can be heated in another pan nearby on the stove, even before the first one is drained. Then, pouring water over the chicken a second time, it will boil quickly, which will save time.

10 minutes after the water has boiled and the chicken is already simmering, peeled and diced potatoes are added to it. At the same time, you can add salt to the broth and add a little black pepper if necessary.

As the chicken cooks, heat a tablespoon of unrefined sunflower oil in a separate frying pan. At the same time, carrots are grated on a coarse grater. The carrots are placed in a heated frying pan and fried. While the carrots begin to fry, cut the onion into medium pieces.

It is also placed in a frying pan and fried along with carrots. Then the mixture is added to the pan with the chicken and potatoes. The soup must be stirred and boiled for 5 minutes. After this, add green beans - fresh ones must be cut before adding. You can cook green bean soup for no more than 15 minutes.

Before serving, you can add the yolk of 1 chicken egg to the finished soup, then it will increase its nutritional properties.

Before serving, the dish must be decorated with a sprig of parsley. Vegetable soup will help to perfectly decorate your diet in the summer - light and dietary and at the same time with all the necessary microelements. Chicken soup made from bean pods is dietary and is suitable for consumption both in summer and winter, when the body needs to warm up, having received the entire supply of vitamins, micro- and macroelements.

Green bean soup is not as popular as borscht or solyanka, but is undoubtedly worth making! This simple and satisfying soup will help add variety to the daily lunch menu, delighting consumers with its bright color, rich taste and aroma.

I really love green beans and often add them to main dishes, such as vegetable pilaf or pot roast. But I rarely cook soup with green beans, and today I decided to correct this omission.

To make it more satisfying, I made soup with chicken broth; with chicken it turns out the most fragrant and delicious, but you can cook this soup with meat broth or even water. The last option is especially relevant in the summer heat.

To make green bean and chicken soup even more flavorful, a combination of herbs such as cilantro, green basil and parsley is perfect. This time I didn’t have cilantro with basil, I used the usual set of parsley + dill and it turned out great too.

Well, now to the main thing - how to cook soup with green beans. For it we will need:

Soup with green beans and chicken

We start dancing from the stove, that is, from the broth :). Pour cold water (2 liters) into a saucepan, add chicken pieces, put on fire. Bring to a boil, turn down the heat to low, remove the foam with a slotted spoon and cook at the lowest simmer for 30-40 minutes. If you want to cook a perfectly clear broth according to all the rules, welcome to this page, where I shared the secrets of cooking chicken broth.

Strain the cooked broth. Makes about 1.5 liters of soup base.

Separate the chicken meat from the bones.

Peel and wash the onion and carrot. Finely chop the onion and grate the carrots on a coarse grater.

It is better to lightly sauté these vegetables in vegetable oil before adding them to the soup to release their flavor. Sauté until the onion is translucent; there is no need to fry too much.

Peel the potatoes, wash them and cut them into small cubes, approximately the size of green beans. So soup with green beans will turn out not only tasty, but also harmonious in appearance.

We clean the tomato from skin and seeds. Chop the pulp. It is easy to peel a tomato by cutting the skin crosswise, immersing it in boiling water for a few minutes, then rinsing it with cold water.

Bring the chicken broth to a boil again, add the chopped potatoes.

A few minutes later - onions and carrots.

We take the frozen green beans out of the freezer and rinse them with cold water to remove the “snow” that has formed in the bag.

Without defrosting, add the beans to the pot of soup. Cook the soup at low simmer for 15 minutes.

Add tomatoes, cook for another 2-3 minutes.