Sour green bean soup with cabbage juice is a dish that combines the fresh flavors of vegetables with a slightly sour note brought by the cabbage juice. This recipe is not only delicious but also very healthy, being rich in essential vitamins and nutrients. Green bean soup is a beloved dish by many, often served in warm seasons, but perfect on cool days when we crave something comforting. Let's begin our culinary journey!
Preparation time
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Total time: 55 minutes
- Number of servings: 8
Ingredients
- 800 g green bean pods (canned)
- 1 dry white onion
- 2 stalks of leek
- 1 medium-sized carrot
- 1 red bell pepper
- Salt (to taste)
- 200 g diced tomatoes (canned)
- Cabbage juice (to taste, about one cup)
- Greens: parsley, lovage, and dill (finely chopped)
Necessary utensils
- A 4-liter pot
- A cutting board
- A sharp knife
- A grater
- A wooden spoon
Preparation
Step 1: Preparing the vegetables
Start by washing and peeling all the vegetables. The onion will be finely chopped, while the leek, bell pepper, and carrot will be diced or, in the case of the carrot, grated. This first step is essential as uniform cutting ensures even cooking.
Step 2: Sautéing the vegetables
In a large pot, heat a little oil (about 2-3 tablespoons) over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. This process will release the onion's flavors and add a special taste to your soup. Then add the diced leek and bell pepper, sautéing for another 2-3 minutes. Next, add the grated carrot and continue to sauté for another 2 minutes.
Step 3: Cooking the soup base
Add salt to taste and the diced tomatoes (canned) to the pot. These will add a sweet-sour flavor, perfect for your soup. Fill with water (about 2 liters, depending on how thick you want the soup) and let it boil for 20 minutes over medium heat. It is important to stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
Step 4: Adding the green beans
After 20 minutes, add the canned green beans, which are already cooked. Let the soup boil for another 10 minutes. The green beans will add a crunchy texture and a fresh taste.
Step 5: Sour the soup
When the soup is almost ready, add the cabbage juice to taste. I recommend starting with one cup and adjusting according to your preferences. This addition will give the soup a sour note that perfectly blends with the other ingredients.
Step 6: Finishing the soup
Finally, remove the pot from the heat and add the chopped greens (parsley, lovage, and dill). These herbs will add a wonderful aroma and extra flavor.
Serving
Sour green bean soup is served hot, ideally alongside a slice of fresh bread or polenta. You can add, if you wish, a splash of sour cream to give it a creamy note. Additionally, a bottle of white wine or a cold beer can perfectly accompany this dish.
Useful tips
- Green beans: If you prefer fresh green beans, you can use about 400 g of fresh green beans, which you can boil before adding to the soup.
- Cabbage juice: You can adjust the amount of cabbage juice according to your preferences; some people prefer a more sour soup, while others less so.
- Variations: You can also add other vegetables, such as potatoes or zucchini, to enrich the texture and flavor of the soup.
Nutritional benefits
Green bean soup is an excellent source of vitamins (A, C, K) and minerals (iron, potassium, magnesium). Additionally, green beans are high in fiber, contributing to healthy digestion. This recipe is perfect for a light meal while being filling.
Frequently asked questions
- Can I use frozen vegetables? Yes, frozen vegetables are a good alternative and can be added directly to the soup.
- How can I store the soup? The soup can be stored in the refrigerator for up to 3 days. You can freeze individual portions for a quick meal.
- Is it suitable for vegans? Yes, this recipe is completely vegan and healthy.
Sour green bean soup with cabbage juice is an excellent choice for anyone looking for a healthy and comforting meal. I encourage you to try it and personalize your recipe as you wish. Enjoy your meal!
Preparation time
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Total time: 55 minutes
- Number of servings: 8
Ingredients
- 800 g green bean pods (canned)
- 1 dry white onion
- 2 stalks of leek
- 1 medium-sized carrot
- 1 red bell pepper
- Salt (to taste)
- 200 g diced tomatoes (canned)
- Cabbage juice (to taste, about one cup)
- Greens: parsley, lovage, and dill (finely chopped)
Necessary utensils
- A 4-liter pot
- A cutting board
- A sharp knife
- A grater
- A wooden spoon
Preparation
Step 1: Preparing the vegetables
Start by washing and peeling all the vegetables. The onion will be finely chopped, while the leek, bell pepper, and carrot will be diced or, in the case of the carrot, grated. This first step is essential as uniform cutting ensures even cooking.
Step 2: Sautéing the vegetables
In a large pot, heat a little oil (about 2-3 tablespoons) over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. This process will release the onion's flavors and add a special taste to your soup. Then add the diced leek and bell pepper, sautéing for another 2-3 minutes. Next, add the grated carrot and continue to sauté for another 2 minutes.
Step 3: Cooking the soup base
Add salt to taste and the diced tomatoes (canned) to the pot. These will add a sweet-sour flavor, perfect for your soup. Fill with water (about 2 liters, depending on how thick you want the soup) and let it boil for 20 minutes over medium heat. It is important to stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
Step 4: Adding the green beans
After 20 minutes, add the canned green beans, which are already cooked. Let the soup boil for another 10 minutes. The green beans will add a crunchy texture and a fresh taste.
Step 5: Sour the soup
When the soup is almost ready, add the cabbage juice to taste. I recommend starting with one cup and adjusting according to your preferences. This addition will give the soup a sour note that perfectly blends with the other ingredients.
Step 6: Finishing the soup
Finally, remove the pot from the heat and add the chopped greens (parsley, lovage, and dill). These herbs will add a wonderful aroma and extra flavor.
Serving
Sour green bean soup is served hot, ideally alongside a slice of fresh bread or polenta. You can add, if you wish, a splash of sour cream to give it a creamy note. Additionally, a bottle of white wine or a cold beer can perfectly accompany this dish.
Useful tips
- Green beans: If you prefer fresh green beans, you can use about 400 g of fresh green beans, which you can boil before adding to the soup.
- Cabbage juice: You can adjust the amount of cabbage juice according to your preferences; some people prefer a more sour soup, while others less so.
- Variations: You can also add other vegetables, such as potatoes or zucchini, to enrich the texture and flavor of the soup.
Nutritional benefits
Green bean soup is an excellent source of vitamins (A, C, K) and minerals (iron, potassium, magnesium). Additionally, green beans are high in fiber, contributing to healthy digestion. This recipe is perfect for a light meal while being filling.
Frequently asked questions
- Can I use frozen vegetables? Yes, frozen vegetables are a good alternative and can be added directly to the soup.
- How can I store the soup? The soup can be stored in the refrigerator for up to 3 days. You can freeze individual portions for a quick meal.
- Is it suitable for vegans? Yes, this recipe is completely vegan and healthy.
Sour green bean soup with cabbage juice is an excellent choice for anyone looking for a healthy and comforting meal. I encourage you to try it and personalize your recipe as you wish. Enjoy your meal!