Soup with green beans
Description
A hearty first course. Green string beans are incredibly rich in plant-based proteins, vitamins, and minerals, so they should definitely be a regular part of one's diet. A great variety of tasty and healthy dishes can be made from them (for some reason, there are plenty in Belgian cuisine, though the French aren't ones to turn down a serving of green beans either). Today, however, I suggest you learn how to make this soup. Serve it hot.
Instructions
- 1
Step 1
Pour cold water over the chicken breast, cleaned of skin, and cook a clear, strong broth. Don't forget to skim off the foam, then add salt and a bay leaf! :) By the way, it's better to remove the bay leaf from the soup beforehand to avoid a slightly bitter taste.
- 2
Step 2
Chop the onion and carrot. The size is up to you. If you want a rustic-style soup, cut them coarsely; however, a finely chopped version is more suitable for children, as practice shows. :)
- 3
Step 3
Heat the oil and sauté the vegetables. Then add the beans—if using frozen ones, it's better to take them out in advance and make sure excess liquid has drained off.
- 4
Step 4
Meanwhile, remove the seeds and chop the pepper. Then add it to the pan with the vegetables, mix well, and simmer covered over the lowest heat—do not fry, but let it braise slowly, absorbing the oil and releasing its juice.
- 5
Step 5
Add the chopped tomatoes or tomato paste to the pan, season with salt, mix well, and turn off the heat. Meanwhile, peel and slice the potatoes.
- 6
Step 6
Remove the cooked breast from the broth and cut it into small pieces.
- 7
Step 7
And then return it to the pot (or set it aside to use for preparing other dishes). Add the potatoes and fried vegetables there as well.
- 8
Step 8
We'll continue simmering the soup for another 10 minutes over low heat, then stir in the minced garlic. After that, let the soup rest and settle under the lid. This soup is excellent with sour cream and black bread—give it a try!