Vegetable soup with beans

Light vegetable soup with beans is what you need in the summer. Add some rice, pasta, chicken or potatoes to make the dish more satisfying, or stop on a simple soup with vegetables.

Recipe for a hearty vegetable soup with beans and pearl barley

Ingredients:

Preparation

Beans are sorted, washed and poured with water so that it is covered with 2 fingers. We bring the liquid with the beans to a boil, boil a couple of minutes and remove from the fire. Cover the pan with a lid and leave to stand for a couple of hours. Ready beans thrown in a colander and dried.

On olive oil fry diced carrots and onions for about 3 minutes. We shift the frying pan into the pan along with the beans, pour 9 glasses of water, vegetable broth , add the bay leaf.

We bring the liquid to a boil, reduce the heat and cook the vegetable bean soup 1 hour and 15 minutes. 1 glass of broth and 1 glass of beans, pour with a blender and return the mashed potatoes back to the pan. Cook the soup, adding a pearl barley, for another 30 minutes, after which season it to taste and serve, sprinkling with cheese.

Vegetable soup with green beans

Ingredients:

Preparation

In the pan, we heat the oil and fry on it finely chopped onions and mushrooms. Solim and pepper passerovku to taste, and then add the paprika. Once the ingredients are soft and golden, add the flour and mix them. My potato, clean, cut and boil until ready.

Separately cook the beans until it gets a bright green color. All ready-made vegetables are mixed in a pan with fried, broth and water. Cook the vegetable soup with green beans for 10 minutes on medium heat, and then we pour out on plates and serve to the table. If desired, the soup can be mashed, then reheat and serve to a table with sour cream and fresh herbs.