Green bean soup - a riot of colors and benefits in each plate. Original and proven recipes for soup from the pods of beans

Green bean soup - a riot of colors and benefits in each plate. Original and proven recipes for soup from the pods of beans

Recently, green beans are gaining more and more popularity.

Basically, it is used for making salads or main courses.

But no less tasty and healthy is the soup of green beans.

Bean pod soup - basic cooking

Cooking bean soup is quite simple. This dish is not only tasty and healthy. It contains a minimum of calories, so this soup will especially appeal to the beautiful half of humanity.

Recipes soups from the pods of beans a great many. They are cooked with meat, fish, seafood, other vegetables, cereals and pasta. From the string beans are very tasty soups are mashed.

The meat is cut into portions, poured with water and cooked broth over low heat. Then it lay the peeled and chopped potatoes.

Separately make a vegetable roast of carrots and onions. String beans are used as fresh, cut it into small bars, and frozen or canned. It is added to the pan and cook for five minutes. Then lay out the vegetable frying and cook another ten minutes. Salt and pepper at the end. If you wish, you can add finely chopped garlic.

Recipe 1. Green Bean Cream Soup


300 g green beans;


potatoes - 200 g;

butter - 30 g;

milk is a glass.

Method of preparation

1. Beans are cleaned and thoroughly washed. Most of the twisted in a meat grinder. The remaining pods of beans cut into small bars and boil until tender.

2. Peel the potatoes, wash them well and cut them into slices. Put the potatoes in a saucepan, add the green beans passed through a meat grinder and pour them with hot water. We salt and send to the fire.

3. When the potatoes are soft, mash everything through a sieve. The resulting puree is diluted with preheated milk and put a piece of butter. We warm on the fire a couple of minutes.

4. Ready soup is poured into plates and put boiled pods of beans in each.

Recipe 2. Bean pod soup with smoked sausages


eight medium potatoes;


400 g canned green beans;



vegetable oil;


one pod of sweet pepper.

Method of preparation

1. Boil filtered water in a saucepan. Peel the potatoes and cut them into thin strips. Send the prepared potatoes to the pan.

2. Peel the bulb. Cut a ponytail out of pepper and scrub the seeds. Chop pepper and onions chop into small cubes. Finely grate the cleaned carrot.

3. Put the vegetables in the hot oil and fry, stirring occasionally, until soft.

4. Cut the smoked sausages into slices and add to the potatoes. Open the jar of green beans and transfer the contents to the soup along with the liquid. Send the steamed vegetables here. Season with spices and salt. Cook from the moment of boiling for five minutes.

Recipe 3. String bean soup with noodles


turkey drumstick - 300 g;



black pepper;


canned tomatoes in their own juice - 150 g;

green beans - 200 g;

vermicelli - 100 g

Method of preparation

1. Wash and dry the turkey drumstick. Peel vegetables. Place the meat in a saucepan, cover with two liters of drinking water and set on fire. When the broth boils, remove the foam, put the whole peeled vegetables in it and roll the fire. Boil broth for about an hour.

2. Remove turkey meat and vegetables from the broth. Throw out the onion and cut the carrot into cubes. Meat disassemble into fibers or cut into pieces. Strain the broth and send it back to the pan. Boil and put chopped potatoes, carrots and meat in a saucepan. Pepper, salt and cook all together for about eight minutes.

3. Clean and wash green beans. Cut it into small pieces and put in the soup. Sprinkle vermicelli and mix. As soon as the soup starts to boil, turn the heat down and cook the soup for another seven minutes.

4. A couple of minutes until cooked, add tomatoes to your soup in your own juice. Pour the soup into plates. To him you can apply sour cream.

Recipe 4. Green Bean Soup with Tomatoes


beef - half a kilo;

fresh greens;

potato - half a kilo;

vegetable oil;

frozen green beans - 300 g;


tomatoes - 300 g;

black pepper;

garlic - three cloves;

150 g onions and carrots.

Method of preparation

1. Clean the beef tenderloin from all that is superfluous, wash it well under the tap and dry it with napkins. Cut the meat into small pieces. Put it in a saucepan, fill it with drinking water, salt and cook for an hour.

2. Crumble the peeled onions finely. Rub peeled carrots into small chips. Wash the tomatoes, wipe them with a napkin and finely chop up.

3. Fry onion to transparency in hot oil. Add grated carrot and continue frying until soft. Put tomatoes in vegetables and stew all together, stirring occasionally for seven minutes.

4. Cut the peeled potatoes into bars. Put it in the broth and cook for five minutes. Now add the frozen beans and cook for the same amount of time.

5. Put the vegetable frying in the soup. Try on the salt, and if necessary, add salt and pepper. Boil the soup until the potatoes are soft. Peel the garlic cloves and skip directly into the soup through the garlic press. Cover with a lid, turn off the heat and insist half an hour. Pour the soup into plates and add the greens.

Recipe 5. Green Bean Vegetable Soup


100 g carrots;


100 g celery stalks;

potato starch - 30 g;

100 g zucchini;

30 ml of olive oil;

pumpkin - 100 g;

100 g green beans;

one beef shank.

Method of preparation

1. Peel carrots, zucchini and pumpkin. Clean and wash the green string beans. Celery stalks, pumpkin, carrot and zucchini chop into small pieces. Chop the string beans.

2. Strip the beef shank from the films and tendons. Wash the meat and place in a saucepan. Add chopped vegetables. Fill all with drinking water, in the amount of two liters. Pour in olive oil and salt. Put the pot on the fire, boil, make the fire quieter and cook the soup for half an hour until the vegetables are soft. 3. Dissolve starch in two tablespoons of water. Make sure there is not a lump left. Pour in some broth and mix. Enter the mixture into the soup, while continuously mixing it. Cook for another five minutes. Take out the shank and in the soup add fresh greens.

Recipe 6. Bean pods soup with broccoli and spinach


two bulbs;

grated Parmesan;

two carrots;

a tomato;

two potatoes;

a bunch of spinach;


a glass of tomato paste;


150 grams of green peas;

250 g broccoli;

a glass of green string beans;

garlic - three cloves.

Method of preparation

1. Peel and wash all vegetables. Shred potatoes, onions, zucchini and carrot in small cubes. Celery crumble into thin crescents. Broccoli disassemble into inflorescences. Place all the vegetables in a separate dish so that their flavors are not mixed.

2. In a skillet, heat two tablespoons of olive oil and place onions in it. Stir for three minutes, stirring continuously. As soon as it is browned, add chopped garlic and cook until a characteristic odor appears. Now put the carrot and celery to the onions, continue to fry, stirring for three minutes.

3. Fry put in the pan, add the potatoes and zucchini. Fill all with hot water. Its volume should be two times more than vegetables. Put on the fire and boil. Add the green peas and sliced ​​green beans. Salt and pepper.

4. Cook the contents of the pan over low heat for ten minutes under the lid. Add tomato paste to the soup, mix and measure the thickness. Add water if necessary and increase the heat. After five minutes in the soup lay a strip of spinach and broccoli.

5. Dip the tomato with boiling water, remove the thin skin from it, and chop the flesh with a knife into cubes. Put the fresh tomato in the soup, cover and cook on minimum heat for about five minutes. Pour hot soup into portions. In each, add finely grated Parmesan.

Recipe 7. Bean pod soup with rice


six potatoes;


lean pork - 300 g; spice;


three sprigs of parsley;


80 ml of sunflower oil;

70 grams of rice;

150 grams of green beans.

Method of preparation

1. Well, wash the piece of meat, fill it with filtered water and leave for a quarter of an hour. Then take it out, wipe with napkins and cut into pieces.

2. Boil water in a saucepan. Put the meat in boiling water. Here we also place half of the peeled onion and half of the carrot. Cook soup on moderate heat, removing the foam, salt and season with spices.

3. While the broth is boiling, peel the potatoes, wash them and cut them into slices. Remove vegetables from broth and discard. Put the chopped potatoes in it.

4. Wash the rice, and clean the green beans, wash and cut into three parts. We send rice cereal and beans in soup, mix and cook for a quarter of an hour until the cereal and potatoes are ready.

5. The remaining onions and carrots are shredded and shredded in hot oil until golden brown. We shift the frying of vegetables in the soup and keep it on fire for another couple of minutes. Pour soup into plates and put dill and parsley into each fresh greens.

Green Bean Soup - Chef's Tips and Tricks

  • Boil the string beans for no more than five minutes so that it does not boil soft and unpleasant fiber appears in the soup.
  • Cut the beans into two or three pieces. So, it will look aesthetically pleasing in the soup.
  • Before adding the string beans to the soup, remove the webbed fibers along the pod and the tails of the stalk.
  • Do not cook green bean soup in an aluminum pan. In it, the beans will lose their taste and color.
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