Green bean soup, vegan.

Name: Green bean soup, vegan. - Semenica J.
Ingredients: 1.5 kg green beans; one celery; one bell pepper; 2 onions; celery and parsley leaves; carrots; salt; pepper; tomato juice; water; 0.500ml tomato juice

Soups - Green bean soup, vegan. by Semenica J. - Recipia

I cook green bean soup almost all year round, regardless of whether I have fresh beans or frozen ones. Usually, I quickly clean the pods, cut them, and while the water begins to boil, I take care of the other vegetables. It’s a soup that I make often because it’s simple, meatless, but tasty. The tomato juice gives it a tangy flavor, while the celery and parsley leaves complement it well. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 45 minutes Servings: 6-8 Difficulty: easy Recipe type: fasting soup, lunch/dinner Ingredients 1.5 kg green beans (fresh or frozen) 1 medium celery 1 bell pepper 2 onions 2-3 carrots Celery leaves (to taste) Fresh parsley (to taste) 500 ml tomato juice Salt Pepper Water (enough for a pot of soup) Preparation method 1. Wash the green beans and trim the ends. If the pods are long, you can cut them into suitable pieces. 2. Put a large pot of water to boil. The amount of water depends on how thick you want the soup, but generally, it should cover the vegetables well. 3. Meanwhile, clean the celery, carrots, onion, and bell pepper. Cut all the vegetables into cubes. 4. When the water is boiling, add the green beans and the chopped vegetables. Let them boil over medium heat for about 45 minutes. Occasionally check if the beans have softened. 5. After the vegetables are cooked, add the tomato juice. Stir and let it boil for another 5-10 minutes. 6. Season with salt and pepper to taste. 7. Finally, chop the celery and parsley leaves finely and add them to the soup after you have turned off the heat. 8. Serve the soup hot. If you are not fasting, you can add a spoonful of sour cream when serving. Why I make the recipe often Green bean soup is quick to make, suitable for fasting days, and a light meal in any season. It’s handy if you have frozen or canned beans, doesn’t require special ingredients, and keeps well in the fridge. I often cook it because it’s tasty, filling, and doesn’t involve complicated steps. Tips and variations Tips If using frozen beans, they do not need to be thawed beforehand. You can adjust the amount of tomato juice to taste, if you prefer it more tangy. Remove the foam that forms on the surface during boiling, especially at the beginning. Substitutions Celery can be replaced with parsley root if you don’t have it on hand. You can also use yellow beans if you don’t have green. Instead of tomato juice, diluted tomato paste can work as well. Variations If it’s not fasting, you can add a smoked bone while boiling for a more intense flavor. It can be served with sour cream or yogurt if you are not fasting. Serving ideas The soup is served hot, plain or with sour cream (if not fasting). It can be accompanied by fresh bread. Frequently asked questions Can I use canned green beans? You can also use canned beans, but add them later, along with the tomato juice, as they are already cooked and don’t need to be on the heat for long. How much tomato juice should I use if I don’t have 500 ml? If you don’t have exactly 500 ml, you can adjust between 300 and 700 ml, depending on how tangy you want the soup. You can also add chopped fresh tomatoes if you have them. Can the soup be frozen? Green bean soup can withstand freezing, but the texture of the beans may become softer upon thawing. It’s better kept in the fridge and consumed within 2-3 days. How do I know when the beans are cooked? The green beans should be soft but not mushy. You can taste them after 45 minutes; if they are still hard, leave them a few more minutes. Do I need to sauté the vegetables beforehand? For this recipe, the vegetables go directly into the water; there’s no need to sauté them beforehand. Nutritional values Approximately, a serving of green bean soup (without sour cream) has between 60-90 kcal, with 2-3 g of protein, 10-14 g of carbohydrates, and almost no fat. Values may vary depending on how much beans and tomato juice you use, but in general, it is a light soup, low in calories, and rich in fiber. Storage and reheating The soup keeps well in the fridge, in a covered container, for 2-3 days. When reheating, add a little water if it has thickened too much. I do not recommend long-term storage in the freezer, although it is possible; the taste and texture of the beans may change. It’s best to consume it fresh.

Preparation

Clean the pods and wash them. We put water to boil; in the meantime, we clean the vegetables and cut them into cubes. When the water boils, we add the pods and vegetables to cook for about 45 minutes. We check if the vegetables are cooked and add tomato juice, salt, and pepper to taste. We finely chop the celery and parsley leaves and add them to the soup. It can be served with sour cream if it's not a fasting period. Enjoy your meal! It can also be made with smoked bone when it's not a fasting period.

Green bean soup, vegan.

Preparation

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