Bean and zucchini soup
Description
The recipe won't take much time. The soup contains zucchini, which will add juiciness and freshness, and beans—providing richness and heartiness. You can use any beans, even canned ones. If you're making the soup with meat broth, it's best to have it prepared in advance. This dish won't take much time and will help feed your whole family deliciously and nutritiously. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients. Soak the beans in cold water in advance for several hours; I usually leave them overnight.
- 2
Step 2
Drain the water in which the beans were soaked, cover with fresh water, and cook over medium heat until done.
- 3
Step 3
Cut the potatoes into cubes.
- 4
Step 4
Cut the onion, carrot, and zucchini into small cubes. If the zucchini is mature, peel it first and remove the seeds. Fry the onion in a pan until soft.
- 5
Step 5
Add the carrots and continue cooking for another 5 minutes.
- 6
Step 6
Then add the zucchini and cook everything together for a few more minutes.
- 7
Step 7
Pour broth or water into a saucepan and bring to a boil. Add potatoes, vegetables from the skillet, and salt to taste. Simmer over medium heat until the potatoes are cooked.
- 8
Step 8
Then add the boiled beans together with a small amount of the cooking liquid. Continue cooking the soup for another 10 minutes.
- 9
Step 9
At the very end, add the herbs, remove the pot from the heat, and let the soup steep for 10-15 minutes. The bean and zucchini soup is ready.
- 10
Step 10
Pour the soup into bowls and serve.