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Green bean soup

Green bean soup

we clean the beans, break them and wash them.

in a 4-5 L pot put water with the finely chopped carrot and onion, then put on the fire.

when it starts to boil, add the beans and let it boil.

when the beans are cooked we put the finely chopped celery and separately in a pan we put a little oil and 3-4 tablespoons of flour.

when it is nicely browned (not burnt) we put the tomato juice and mix it to become like a cream then we put the cream diluted with cold water and 1 glass of water if necessary. -15 min.

add the parsley, season with salt and pepper.

when we put out the fire we beat an egg over which we put 2 tablespoons of soup and then we put it in the pot.

Good appetite!!!


We prepare it pot with 2.5 l cold water, which we put on the fire, adding the vegetables cleaned and chopped, in the order in which it boil (faster, or less) and tablespoon of oil (to give those fat stars, being the most attractive soup)

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Chocolate fruit bouquet

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Box of 4 chocolate hearts

Carrot, parsnip, celery and onion chop small cubes and add to hot water for 15 minutes, after which we add bell pepper cut into cubes, tomatoes which were scalded, peeled and cut into cubes, followed by green beans, broken into suitable pieces.

After a few boils add potatoes cut into cubes, then after Ten minutes we put and zucchini cut into small cubes (do not peel, because there are vitamins), letting it boil for a few minutes and boil (about 30 minutes).

In the meantime, heat the borscht a little, separate it in a kettle and then pour it into the soup. (at the beginning half of the quantity, and if we want more sour soup it can be added).

Greenery (larch and parsley) they will be added to the finely chopped soup, then when the soup is ready, we put it aside and a mend with egg beaten together with sour cream and a Polish from the soup (this will be optional, but I assure you that the soup will come out very tasty)

Green bean soup with pumpkin and potatoes will be served in individual bowls, decorated with leusten finely chopped, served hot or cold with green onions and hot polenta.


Green bean soup (fasting bean soup recipe)

Green bean soup with potatoes and vegetables, recipe without meat, fasting. Transylvanian sour thyme soup with thyme, step by step recipe. Fasting soup with beans and vegetables.

Today we enjoy a delicious, light, meatless soup with green beans and vegetables. I think it's been almost 30 years since I fell in love with this bean soup. We were somewhere near Cluj, more precisely in Agarbiciu commune, and after a day of walking through Cluj, we returned home where the host was waiting for us with this delicious Transylvanian soup with beans. I wasn't a big fan of green beans, so I was hard-pressed to taste it. But after I took the first tablespoon of soup, I ate the whole plate breathlessly.

If you want more consistency, you can finish a mixture of yolks and sour cream, it turns out so good! See here how the link is made, the mixture of sour cream and egg yolks for the soup.

In addition to green beans, I used potatoes, onions and, because I had a bag of baby carrots in the freezer, I also put them in the soup. They gave a wonderful, slightly sweet taste. Do not give up thyme and dill and do not replace dill with parsley, the soup will have a different taste.

So here's how I make green bean and vegetable soup. If you like meatless soup recipes or are fasting, I recommend this simple vegetable soup.

Post green bean soup & # 8211 Ingredient

  • 500 g green beans
  • 3 medium red potatoes
  • 4 l apa
  • 1 medium onion
  • 1 large carrot / 6-7 baby carrots
  • 1-2 teaspoons dried thyme
  • 1 tablespoon freshly chopped dill
  • 300 ml tomato juice
  • 3 tablespoons oil
  • salt to taste
  • 3-4 tablespoons apple cider vinegar (7%)

Bean soup with vegetables & # 8211 Step by step preparation

  • To start, clean the green beans and cut them into pieces of about 4-5 cm. I used frozen green beans this time. Peel the potatoes and cut them into suitable cubes, not very large, but not too small. Finely chop the onion, and if we use large carrots, we clean them and cut them into small cubes.
  • Put the oil in a pot, add the onion and carrots and sauté for about 1 minute. Add the potatoes, green beans, mix on low heat for another 1-2 minutes, then add the tomato juice and mix.

  • Put water over the vegetables, add the dried thyme and dill, salt to taste and cover the pot with a lid.

After turning off the heat, you can add the liqueur to the soup. Above you have a link to the liezon recipe, that delicious mixture of yolks and sour cream that gives a divine taste to soups.


RECIPE. The tastiest green bean soup. It is easy to prepare and very tasty

RECIPE. The tastiest green bean soup. It is easy to prepare and very tasty

RECIPE green bean soup. Green bean soup is extremely tasty and, at the same time, very healthy. To give it a special taste, you can finally add a sprig of thyme. Here's how to prepare it.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET


Vegetable soup with peas and green beans

Like the hot season and the cold season, it has its charm: the long evenings spent with the family around the table, the long stories and the board games. It's time for grandma's wool socks, warm and soft blankets and hot and vitamin-rich soups, accompanied by a hot pepper.

Soup is a popular dish, with a tradition in Romanian homes and even in the menu of restaurants. It is said by the elders that soups and soups drive away colds when served hot. They hydrate and recharge the body with health and energy. Beyond grandparents' opinions or stories, the body needs fluids for both hydration and digestion, and soups are only good for this - they bring together all the vitamins and minerals in vegetables.

"Soups and soups generally supplement the consumption of tea, for example, and other fluids necessary for hydration throughout the day. A plate of soup contributes to the two liters of liquids recommended to drink daily. Instead of forcibly drinking half a liter of water in the evening, you better replace it with a bowl of soup, which hydrates you and, in addition, will not let you fall asleep with hunger in your stomach ", notes libertateapentrufemei.ro.

To prepare them you need basic ingredients, easy to procure. The soups are easy to cook and, in addition, have an excellent effect on the immune system. That's why today we offer you a recipe for vegetable soup with peas and green beans.

INGREDIENT:

  • 500 gr fresh bean pods
  • 150 grams of peas
  • 1 onion
  • 2 new carrots
  • 1 parsley
  • 1/2 celery root
  • 2-3 cloves of garlic
  • half a capsicum
  • 2 peeled and chopped tomatoes (or tomato juice)
  • 50 ml borscht
  • pepper, a little salt
  • parsley, larch and dill leaves
  • 2-3 thin vines of celery (celery).

INGREDIENTS quick bean soup

Check the ingredients as you put them in the shopping cart.

100 g onions

120 g carrots

40 g of garlic

50 g celery

150 g tomatoes

½ teaspoon of salt

¼ teaspoon pepper

1 teaspoon canned tarragon

10 g paprika

50 g oil

700 g of water

400 g canned beans


Green bean soup with yogurt

Ingredient:

500 g of pod beans (you can use yellow or green, it doesn't matter, as long as it's tender)
1 large onion
2 medium-sized tomatoes
1 carrot
1 bell pepper
1 bunch of parsley
1 small celery root
250 g of fatty yogurt
Salt, pepper, tarragon - to taste

Method of preparation:

Wash the bean pods well, then break off the ends and remove the & quotquot & quot; Break each pod into two or three pieces, depending on how small you want them to be and how long the pods are initially.

If you come across very old fish and pods, remove the berries and use only these.

Peel a squash, grate it and cut it into small cubes.

Scald the tomatoes, leaving them for a few seconds in boiling water, then peel them and cut them into small cubes.

Chop the parsley leaves. You can also use the stems, but cut them very small.

Saute onion in a little oil. When it has become translucent, add the carrot, celery and pepper and the diced tomatoes and leave them on the fire for a few more minutes.

Put the bean pods in boiling water with a little salt, and after 10-15 minutes add the other vegetables.

When all the vegetables are cooked, season with salt, pepper, tarragon and add the yogurt and chopped parsley. Bring the soup to a boil and it's ready!

Bean soup can be served hot, at room temperature or even very cold, on hot summer days.


Vegetable soup with peas and green beans

Like the hot season and the cold season, it has its charm: the long evenings spent with the family around the table, the long stories and the board games. It's time for grandma's wool socks, warm and soft blankets and hot and vitamin-rich soups, accompanied by a hot pepper.

Soup is a popular dish, with a tradition in Romanian homes and even in the menu of restaurants. It is said by the elders that soups and soups drive away colds when served hot. They hydrate and recharge the body with health and energy. Beyond grandparents' opinions or stories, the body needs fluids for both hydration and digestion, and soups are only good for this - they bring together all the vitamins and minerals in vegetables.

"Soups and soups generally supplement the consumption of tea, for example, and other fluids necessary for hydration throughout the day. A plate of soup contributes to the two liters of fluids recommended to drink daily. Instead of forcibly drinking half a liter of water in the evening, you better replace it with a bowl of soup, which hydrates you and, in addition, will not let you fall asleep with hunger in your stomach ", notes libertateapentrufemei.ro.

To prepare them you need basic ingredients, easy to procure. The soups are easy to cook and, in addition, have an excellent effect on the immune system. That's why today we offer you a recipe for vegetable soup with peas and green beans.

INGREDIENT:

  • 500 gr fresh bean pods
  • 150 grams of peas
  • 1 onion
  • 2 new carrots
  • 1 parsley
  • 1/2 celery root
  • 2-3 cloves of garlic
  • half a capsicum
  • 2 peeled and chopped tomatoes (or tomato juice)
  • 50 ml borscht
  • pepper, a little salt
  • parsley, larch and dill leaves
  • 2-3 thin vines of celery (celery).

Green bean soup

& Icirc & # 539i you need for green bean soup: 500 g green beans, 1 onion & # 259, 1 carrot, 1 bell pepper, 3 tomatoes, 1 bean & # 259 turn & # 259 small & # 259 parsley, 1 tbsp & # 539 & # 259 thyme, salt, pepper, paprika, a few tablespoons of sunflower oil

Prepare the green bean soup: Boil a pot with 2 l of water. Put another pot of oil in a little oil, then add the chopped onion and grind it for 2-3 minutes. Peel a squash, grate it and chop it in half. Cut the bell pepper into small pieces and add them over the other vegetables to the pan, cover the bowl with the lid and let everything soften well. Meanwhile, peel the tomatoes, one of them cut it into cubes and put it over the vegetables, then add the boiling water over the vegetables and put it in the oven. # 259 get boiling again. The beans, washed, cleaned (broken at the ends) are cut 3-4 times each step and when the water boils again, turn the pot over. & # 537i o la & # 537i la la boir p & acircn & # 259 c & acircnd all vegetables are soft. Put the 2 tomatoes in a blender with a little water, make a tomato sauce that is seasoned with salt, paprika, pepper and thyme, then sprinkle over the boiled soup. # 259, 5 minutes later & # 537i stop the fire. Serve the soup with freshly cut parsley.


Vegetable soup with peas and green beans

Like the hot season and the cold season, it has its charm: the long evenings spent with the family around the table, the long stories and the board games. It's time for grandma's wool socks, warm and soft blankets and hot and vitamin-rich soups, accompanied by a hot pepper.

Soup is a popular dish, with a tradition in Romanian homes and even in the menu of restaurants. It is said by the elders that soups and soups drive away colds when served hot. They hydrate and recharge the body with health and energy. Beyond grandparents' opinions or stories, the body needs fluids for both hydration and digestion, and soups are only good for this - they bring together all the vitamins and minerals in vegetables.

"Soups and soups generally supplement the consumption of tea, for example, and other fluids necessary for hydration throughout the day. A plate of soup contributes to the two liters of fluids recommended to drink daily. Instead of forcibly drinking half a liter of water in the evening, you better replace it with a bowl of soup, which hydrates you and, in addition, will not let you fall asleep with hunger in your stomach ", notes libertateapentrufemei.ro.

To prepare them you need basic ingredients, easy to procure. The soups are easy to cook and, in addition, have an excellent effect on the immune system. That's why today we offer you a recipe for vegetable soup with peas and green beans.

INGREDIENT:

  • 500 gr fresh bean pods
  • 150 grams of peas
  • 1 onion
  • 2 new carrots
  • 1 parsley
  • 1/2 celery root
  • 2-3 cloves of garlic
  • half a capsicum
  • 2 peeled and chopped tomatoes (or tomato juice)
  • 50 ml borscht
  • pepper, a little salt
  • parsley, larch and dill leaves
  • 2-3 thin vines of celery (celery).

450 g green beans
2 carrots
2 onions
1 larch connection
1 bunch parsley
2 l of lukewarm water
1 small celery
oil
salt
pepper
500 ml borscht

Peel and wash the vegetables. Cut the bean pods in half, finely chop the onion and diced the carrot and celery. Stir in the pot in which you will make the onion, carrot and celery soup. Boil the borsch separately. Add the green beans over the vegetables. Then pour, little by little, the warm water and let it boil. When the vegetables are cooked, pour the borscht, mix, then season to taste with salt and pepper. Stop the fire and sprinkle chopped greens in abundance. Serve hot green bean soup with hot peppers and toast.


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