Green bean soup with tomatoes

Green Bean Soup with Tomatoes - An Explosion of Fresh Garden Flavors

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 4

Who doesn't love a flavorful soup packed with fresh vegetables? Green bean soup with tomatoes is a recipe that will not only delight your taste buds but also energize you with its healthy ingredients. This recipe brings together all the benefits of fresh vegetables in a soup that can be enjoyed both hot and cold.

Green beans are nutrient-rich vegetables, providing an excellent source of vitamins and fiber. Tomatoes, on the other hand, add flavor and antioxidants, helping to strengthen the immune system. This soup is perfect for a summer meal but can be enjoyed in any season.

Preparation:

1. Preparing the ingredients: First of all, make sure you have all the ingredients at hand. You will need a small bowl of green beans (about 250 g), 4 large juicy tomatoes, 1 green onion, 1 carrot, 1 parsnip, 1 yellow bell pepper, 1/2 red bell pepper, 1 cup of borscht, 3 tablespoons of oil, salt, pepper, and of course, fresh parsley to give your soup the final touch.

2. Cleaning and cutting the vegetables: Start by trimming the ends of the green beans, then wash them well and cut them in half or into thirds, depending on their size. The smaller they are, the fresher they will be! Next, peel and dice the tomatoes. Finely chop the green onion, and peel and dice the carrot. Don’t forget to clean the parsnip and cut it the same way as the carrot. Remove the seeds from the yellow and red bell peppers and cut them into small cubes.

3. Cooking the vegetables: In a deep pot, heat the oil over medium heat. Once the oil is hot, add the onion and tomatoes, allowing them to sauté for 2-3 minutes. Then, add the carrot and let it cook for another 2-3 minutes.

4. Adding water: Now it’s time to add about 5-6 liters of water to the pot. Wait until the water comes to a boil, then add the green beans, parsnip, and bell peppers. Cover the pot with a lid and let everything simmer over medium heat.

5. Seasoning: Once the green beans and other vegetables are cooked enough, add salt and pepper to taste. Then, pour in the cup of borscht and let the soup boil for a few more minutes. The borscht will add a pleasant acidity that will balance the flavors.

6. Finishing: Once all the ingredients are combined, turn off the heat. Sprinkle chopped fresh parsley on top and let the soup sit covered for 5 minutes to infuse the herb flavor.

Serving:
Green bean soup with tomatoes can be served hot or cold. Add a spoonful of sour cream on top for extra flavor, and if you like it a bit spicy, don't hesitate to add some freshly chopped chili pepper. It’s delicious with a slice of fresh bread on the side!

Variations:
If you want to add a twist to this recipe, you can try including other vegetables like zucchini or even potatoes. A vegetarian option would be to replace the borscht with lemon juice for a fresh note.

Frequently asked questions:
- Can I use frozen green beans? Yes, but make sure to cook them for a shorter time since they are already cooked.
- Can the soup be stored in the fridge? Yes, the soup keeps well in the fridge for 2-3 days. Reheat carefully.
- What drinks pair well with this soup? Fresh lemonade or a dry white wine can perfectly complement the meal.

Calories and nutritional benefits:
A serving of green bean soup with tomatoes has about 180-220 calories, depending on the amount of oil and sour cream added. It is rich in vitamins A, C, and K, as well as minerals like iron and calcium, making it an excellent choice for a healthy meal.

In conclusion, green bean soup with tomatoes is not only a simple and quick recipe but also a perfect way to enjoy the tastes of summer. Don’t hesitate to prepare it and share it with your loved ones! Whether you enjoy it with family or friends, this soup will always bring a smile to the faces of those who taste it. Enjoy!