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Green bean soup (fasting)

Green bean soup (fasting)


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The plate in which the soup is presented is one of those inherited from my grandmother - mother, from Salaj.
A frozen bean soup this summer, from our own production.

  • 1 kg frozen green beans
  • frozen vegetables [peppers, hot peppers, tomatoes, greens]
  • 1 carrot
  • 1 slice of celery
  • 1 red onion
  • 1/2 red pepper
  • 50 ml oil
  • 4 cloves of garlic
  • 1 glass of red juice
  • fresh greens
  • salt

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Green bean soup (fasting):

Peel, wash and cut into fresh vegetables [red onion, carrot, celery, red pepper, garlic]. Fry them in oil for 1-2 minutes.

Add about 3 liters of water and salt.

When the carrot is half cooked, add the frozen green beans and the rest of the frozen vegetables that have been chopped [it is not necessary to defrost beforehand].

At the end of cooking, add the tomato juice and serve the soup seasoned with fresh greens.

Tips sites

1

Attention! - you don't need pepper, the hot pepper gives a spicy note enough.


I. The beans are boiled and the water is changed about 3 times after about 20-25 minutes of cooking. When you change the water, add hot water, not cold water, because the beans will stop cooking and harden.

II. After the beans have boiled in the 3 waters, they are completed with hot water in which all the diced vegetables are added. The water in the pot should be about 3 fingers over the beans and vegetables.

Chopped vegetables for soup

III. Let the vegetables boil for about 15-20 minutes, then add the tomato juice, dried thyme and add the salt and perish soup to taste. Towards the end, add the larger chopped larch.

Add spices and larch

Fasting bean soup is best served with a red onion or a water onion next to it.


INGREDIENT:

1 kg of beans
2 carrots
1 parsley root
1/2 green bell pepper
1/2 red bell pepper
2-3 large tomatoes (about 500g)
1 large onion
1/4 small celery
juice from 1 large lemon
a few larch leaves
salt
pepper
1 -2 tablespoons hardening oil
2 l vegetable soup
green parsley for serving

We clean the bean pods from the tails and tips, then we wash them very well under running water and we break them into 2-3 pieces. We give the carrots through the large grater. Cut the peppers into cubes and heat them together with the carrots.

Boil the tomatoes in hot salted water and peel them, then cut them into cubes. We put in the vegetable soup the bean pods, the hardened vegetables, the whole onion (we prick it with a toothpick from one side to the other), the celery and the tomatoes. Season with salt and pepper, depending on taste.

Let it boil for 10-15 minutes, then add the lemon juice, the larch leaves and let it boil for another 10 minutes. Taste the soup and add more lemon juice if we want it more sour.

Serve both hot and cold, adding a little green parsley to the plate.


  • 500 g beans late pasta (yellow and green)
  • 3-4 tablespoons olive (or sunflower) oil
  • 1 onion
  • 1 carrot
  • 1 celery stalk then (or a small root)
  • 1 bell pepper
  • 3-4 potatoes
  • 400 g fresh tomatoes (or a can of diced)
  • 2 tablespoons broth
  • borscht (or lemon juice)
  • fresh leustean
  • a sprig of fresh thyme

Put the oil in a pot and simmer the onion, pepper, celery and carrot, finely chopped until soft. Add a teaspoon of salt, remove the water from the vegetables and so they will not fry excessively.

Add the cleaned and broken pods in two or three pieces and the diced potatoes. Cover with water, add salt to taste and simmer until soft.

Add the tomatoes, broth and borscht or lemon juice to taste, bring a few more boils and the soup is ready. At the end add the chopped larch and thyme.

*If using fresh tomatoes, peel them and cook the soup until the tomatoes are soft.

We ate soup with rye bread and hot peppers. A delight, good appetite!

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Green bean soup

One of our favorite soups is Green bean soup. It is prepared quickly and you can prepare it with green or yellow beans, frozen, fresh or canned.
If you use fresh beans, the cooking time takes a little longer, just as the beans boil.
This soup is also very popular with children, that's why we include it quite often in our menu.


Green bean soup

Bean soup with polenta after a day of working in the country & # 8230 the goodness of the world! I learned this recipe as a child from my grandmother and I do it with pleasure every time. As far as I remember, when we were beans, we ate green bean soup weekly. It is one of the soups that can be made both without meat and with meat, it can be soured with borscht, whey, vinegar, lemon juice, jitialia, it can be made with or without rantas, fasting or not. Extremely beloved precisely because of this, it is almost impossible not to know one of the preparation options.

  • about 1.5 kg of green beans
  • 2-3 carrots
  • 1/2 celery
  • 2 parsley roots
  • 2-3 cloves of garlic
  • 250 ml broth (tomato juice)
  • larch and green parsley
  • salt, oil, paprika

The vegetables (apart from the garlic) are cleaned, washed well, finely chopped and boiled with 5l of water. If you want for color and extra flavor, heat them in a little oil for a few minutes then add water.

When it boils, add the cleaned beans and cut them into pieces. You can also add slices of pepper and fresh tomatoes. Depending on what you have in the fridge, I like to put as many vegetables as possible. Add about a teaspoon of salt.
Let it simmer with a lid and when the pods are cooked, make a rantas from a little oil, 1 tablespoon of flour, 1 teaspoon of paprika and 250ml of broth as follows: heat the oil, add the flour and paprika, stirring constantly, then quench with broth.

Rub the yolks with sour cream in a bowl and gradually add the hot soup. Pour the mixture into the pot and mix. Beat the egg whites a little with a fork and put them in the soup.

At the end add the crushed garlic.

Serve with green parsley.

As an observation you can give up the rantas and add only the broth to the soup.

And you have to eat it with polenta otherwise I don't respect tradition :)

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Transylvanian green bean soup

  • 1 kilogram of green beans, broken into pieces
  • 100-150 grams of smoked ribs, finely chopped
  • 1 large onion
  • 2 tablespoons white flour
  • 1 tablespoon paprika
  • 2 carrots
  • 1 red pepper
  • 1 small celery
  • 1 large tomato, peeled, cut into cubes
  • thyme
  • Bay leaf
  • 1 large clove of garlic
  • salt and pepper
  • 1.5 liters of water
  • green parsley
  • vinegar
  • sour cream (optional)

Cook the ribs in a pot, without adding oil, until lightly browned and leaving the fat. Add the chopped onion, mix and cook until the onion is soft. Then add the flour and mix well. Immediately add the paprika, mix and quench with warm water, stirring. When the juice boils, add the carrots, celery and pepper, cut into cubes and a teaspoon of salt. Let it boil for 2-3 minutes, then add the green beans. When the beans have softened, add the peeled tomatoes, cut into cubes, and the thyme. Boil for another 2-3 minutes, then adjust the taste of salt and pepper, add the crushed garlic and chopped greens. Put a tablespoon of vinegar in the soup pot. Serve plain or with sour cream.


Bean soup: simple fasting recipe

What could be tastier in fasting than a portion of a bean soup, simple and with few ingredients! Served hot with green onions and homemade bread it is absolutely delicious!

Beans are one of the favorite foods, especially during fasting periods. It is preferred both for its taste and for the many benefits it brings to the body.

Beans are rich in fiber and protein and, very important to know, have a low glycemic index. But in addition to these, beans also contain calcium, potassium, folic acid, phosphorus, magnesium and iron.

In addition, it has the advantage that it can be cooked in many ways, but in the simplest ways. Follow below the necessary ingredients and how to prepare one of the simplest fasting recipes.


I. The beans are boiled and the water is changed about 3 times after about 20-25 minutes of cooking. When you change the water, add hot water, not cold water, because the beans will stop cooking and harden.

II. After the beans have boiled in the 3 waters, they are completed with hot water in which all the diced vegetables are added. The water in the pot should be about 3 fingers over the beans and vegetables.

Chopped vegetables for soup

III. Let the vegetables boil for about 15-20 minutes, then add the tomato juice, dried thyme and add the salt and perish soup to taste. Towards the end, add the larger chopped larch.

Add spices and larch

Fasting bean soup is best served with a red onion or a water onion next to it.


Post bean bean soup ingredient

  • 400 gr. beans
  • 80 gr. carrot (this means two medium carrots)
  • 2 parsley roots
  • 1/4 medium celery
  • a medium-sized onion
  • a bell pepper or 1 tablespoon paprika
  • 2 tomatoes
  • 1 & # 8211 2 bay leaves
  • a thyme branch
  • a green connection: at choice tarragon, larch, parsley
  • salt
  • pepper



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