Green bean soup with zucchini - a delicious journey on your plate
Green bean soup with zucchini is a traditional recipe, full of fresh and healthy flavors, that can bring a touch of sunshine to gloomy days. It is a versatile dish, perfect for summer lunches as well as family dinners, tasting wonderful both hot and cold. So, let’s get to work and discover together how to prepare this tasty soup.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6
Ingredients:
- 300 g green beans
- 1 large zucchini or 2 smaller ones
- 2 carrots
- 1 cup of rice
- A piece of celery
- 1 onion
- 4-5 tablespoons of oil
- 500 ml borscht (or sour plum juice, boiled and strained)
- Fresh parsley
- 3 l water
- Salt and vegeta (optional)
Recipe history
Green bean soup with zucchini is a recipe found in many households, with deep roots in local culinary traditions. It is a dish that brings together simple yet nutrient-rich ingredients, making it an excellent choice for a healthy diet. This soup also represents a wonderful way to utilize seasonal vegetables, giving them new life on your plate.
Step by step to a perfect soup:
1. Preparing the ingredients
Start by washing all the vegetables thoroughly. Snap off the ends of the green beans and cut them into smaller pieces (about 3-4 cm). Peel the zucchini and celery, then cut them into cubes. The carrots will be sliced into rounds, except for the second carrot which will be diced. Chop the onion finely. Don’t forget to rinse the rice several times until the water runs clear, to remove excess starch.
2. Boiling the vegetables
Put 3 liters of water in a large pot, add a pinch of salt, and wait for it to boil. When the water is boiling, add the sliced carrots, celery, rice, and onion. Let it boil for 10 minutes. This step is essential to allow the vegetables to release their flavors and to ensure a tasty base for your soup.
3. Adding the beans and zucchini
After 10 minutes, add the green beans and the diced zucchini. At this point, also add the oil to enhance the flavors. Let the soup simmer for another 10-15 minutes, until the vegetables are tender and the flavors blend harmoniously.
4. Adding the borscht or sour plum juice
If you chose to use borscht, boil it separately and skim it before adding it to the soup. If you prefer a slightly tangy taste, sour plum juice is an excellent choice. Add this ingredient and adjust the taste with vegeta and salt if necessary. This step will give the soup a touch of acidity that balances the flavors.
5. Finishing the soup
After adding the borscht or sour plum juice, turn off the heat and add the chopped fresh parsley. This will add a touch of freshness and color to your soup.
Practical tip: If you want a heartier soup, you can also add some diced potatoes. Additionally, for a more intense flavor, you can add a teaspoon of sweet paprika or a minced garlic clove in the last minutes of cooking.
Serving: Green bean soup with zucchini can be enjoyed both hot and cold. It is delicious alongside a slice of fresh bread or with crunchy croutons. An interesting idea is to serve it with a spoonful of sour cream or yogurt, which will add a creamy note and complement the flavors.
Nutritional benefits: This soup is rich in fiber, vitamins, and minerals, thanks to the fresh vegetables. Green beans are an excellent source of plant protein, and zucchini adds water content, being very filling but low in calories. A serving of soup has about 150-200 calories, depending on the amount of oil and borscht used.
Frequently asked questions:
- Can I use other vegetables? Yes, you can add carrots, potatoes, or even pumpkin, depending on your preferences.
- How long can the soup be stored? The soup can be kept in the refrigerator for 3-4 days. Make sure to store it in an airtight container.
- Is the soup vegan? Yes, this recipe is completely vegan, making it an excellent option for those who wish to avoid animal products.
Possible variations: You can experiment with spices, adding herbs like dill or basil, or you can turn the recipe into a spicier version by adding hot peppers.
Green bean soup with zucchini is not just a healthy recipe, but also a wonderful way to bring family and friends together around the table. I invite you to try this recipe and let your imagination soar! Enjoy!
Green bean soup with zucchini is a traditional recipe, full of fresh and healthy flavors, that can bring a touch of sunshine to gloomy days. It is a versatile dish, perfect for summer lunches as well as family dinners, tasting wonderful both hot and cold. So, let’s get to work and discover together how to prepare this tasty soup.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6
Ingredients:
- 300 g green beans
- 1 large zucchini or 2 smaller ones
- 2 carrots
- 1 cup of rice
- A piece of celery
- 1 onion
- 4-5 tablespoons of oil
- 500 ml borscht (or sour plum juice, boiled and strained)
- Fresh parsley
- 3 l water
- Salt and vegeta (optional)
Recipe history
Green bean soup with zucchini is a recipe found in many households, with deep roots in local culinary traditions. It is a dish that brings together simple yet nutrient-rich ingredients, making it an excellent choice for a healthy diet. This soup also represents a wonderful way to utilize seasonal vegetables, giving them new life on your plate.
Step by step to a perfect soup:
1. Preparing the ingredients
Start by washing all the vegetables thoroughly. Snap off the ends of the green beans and cut them into smaller pieces (about 3-4 cm). Peel the zucchini and celery, then cut them into cubes. The carrots will be sliced into rounds, except for the second carrot which will be diced. Chop the onion finely. Don’t forget to rinse the rice several times until the water runs clear, to remove excess starch.
2. Boiling the vegetables
Put 3 liters of water in a large pot, add a pinch of salt, and wait for it to boil. When the water is boiling, add the sliced carrots, celery, rice, and onion. Let it boil for 10 minutes. This step is essential to allow the vegetables to release their flavors and to ensure a tasty base for your soup.
3. Adding the beans and zucchini
After 10 minutes, add the green beans and the diced zucchini. At this point, also add the oil to enhance the flavors. Let the soup simmer for another 10-15 minutes, until the vegetables are tender and the flavors blend harmoniously.
4. Adding the borscht or sour plum juice
If you chose to use borscht, boil it separately and skim it before adding it to the soup. If you prefer a slightly tangy taste, sour plum juice is an excellent choice. Add this ingredient and adjust the taste with vegeta and salt if necessary. This step will give the soup a touch of acidity that balances the flavors.
5. Finishing the soup
After adding the borscht or sour plum juice, turn off the heat and add the chopped fresh parsley. This will add a touch of freshness and color to your soup.
Practical tip: If you want a heartier soup, you can also add some diced potatoes. Additionally, for a more intense flavor, you can add a teaspoon of sweet paprika or a minced garlic clove in the last minutes of cooking.
Serving: Green bean soup with zucchini can be enjoyed both hot and cold. It is delicious alongside a slice of fresh bread or with crunchy croutons. An interesting idea is to serve it with a spoonful of sour cream or yogurt, which will add a creamy note and complement the flavors.
Nutritional benefits: This soup is rich in fiber, vitamins, and minerals, thanks to the fresh vegetables. Green beans are an excellent source of plant protein, and zucchini adds water content, being very filling but low in calories. A serving of soup has about 150-200 calories, depending on the amount of oil and borscht used.
Frequently asked questions:
- Can I use other vegetables? Yes, you can add carrots, potatoes, or even pumpkin, depending on your preferences.
- How long can the soup be stored? The soup can be kept in the refrigerator for 3-4 days. Make sure to store it in an airtight container.
- Is the soup vegan? Yes, this recipe is completely vegan, making it an excellent option for those who wish to avoid animal products.
Possible variations: You can experiment with spices, adding herbs like dill or basil, or you can turn the recipe into a spicier version by adding hot peppers.
Green bean soup with zucchini is not just a healthy recipe, but also a wonderful way to bring family and friends together around the table. I invite you to try this recipe and let your imagination soar! Enjoy!