Soup with chicken and green beans. Summer green bean soup

A light vegetable soup made from green beans is the best way to bring the body into balance and harmony after a protracted "holidays", it has been repeatedly tested. After celebrating the New Year, when the body is half made up of, morning vegetable soup is practically a cure. I advise!

Why everyone calls green bean pods asparagus, I don't know. Green beans, in everyday life asparagus beans, are nothing more than unripe pods of common beans. An amazing vegetable that is easy and pleasant to cook. String beans, fried or boiled, are used as a side dish, salads and are prepared from it. Green bean soup is easy to prepare and always delicious.

Most often, green beans are frozen or canned, and in this form they are available for sale all year round. We usually buy fresh-frozen green beans cut into matchstick sized pieces. You can cook dishes from such beans without even defrosting it. Pod - an excellent sauté, can be an independent dish or a side dish, as it turns out great with both fresh and frozen beans.

It is worth noting that eating green beans is not worth it, because of the high content of lectins in it. This is not entirely beneficial for health - lectin is toxic to a certain extent, but is destroyed during heat treatment.

Green bean soup is a delicious liquid dish that is common in many cuisines around the world. General rule, characteristic for the preparation of soups - the soup should have about half the liquid in volume, as in. To improve taste and appearance soup, some vegetables should be fried a little in a small amount of vegetable oil, as is done when cooking.

String bean soup. Recipe

Ingredients (3 servings)

• Green string beans 200 g
• Potato 1 pc
• Onion 1 pc
• Carrot 1 pc
• Parsnip 50 g
• Garlic 1-2 cloves
• Parsley, dill taste
• Olive oil 1 tbsp. l.
• Salt, black pepper, red hot pepper, dry green onion, Provence herbs taste

1. For breakfast, prepare a light vegetable bean soup. Fresh vegetables - a small carrot, a piece of parsnip root, you can add celery root, onion, 1-2 cloves of garlic, potatoes and greens. frozen green green beans you can not defrost, it will cook perfectly in the soup.

   Vegetables for good soup

2. Soup is best cooked in a heavy-bottomed saucepan with a lid to ensure an even simmer over low heat. Once upon a time, we switched to cooking in ceramic pans, which do an excellent job. Pour 1.5 liters of cold water into a saucepan, throw frozen green beans into it and put on fire.

   Throw frozen beans into water and boil

3. Peel carrots, roots and onions. Cut carrots and roots into thin strips, it is convenient to do this with special graters. Onion cut into large strips. In a frying pan, heat 1 tbsp. l. olive oil and fry chopped vegetables on it until soft for 10 minutes, stirring occasionally.

   Fry carrots, onions and roots

4. Peel potatoes and garlic. Cut the potatoes into cubes, twice as large as for, and coarsely chop the garlic with a knife. Add chopped potatoes and garlic to the pot.

   Add potatoes and garlic to soup

5. Add sautéed vegetables to soup. Usually, roasting is called sauteing, which is not entirely true. Sauteing involves frying in fat, to extract natural coloring matter from vegetables with fat, and then grinding, passing them through a grinder, blender, sieve. The resulting homogeneous mass is used to add to puree soups (), sauces, etc.

   Add sautéed vegetables to soup

6. Add spices. Salt should be added at the very end of cooking the soup. Pepper the soup to taste, add quite a bit of hot red pepper or dry pepper pod. Add dried green onions and a pinch of dried herbes de Provence. Stir soup and bring to a boil.

   Add spices to soup

7. Once the soup begins to simmer, cover the pot with a lid and reduce the heat to a low simmer. Boil bean soup for 30 minutes. During this time, all vegetables are guaranteed to be cooked, and you get an amazing vegetable broth. Sliced ​​potatoes will start to boil. Salt the soup to taste. Simmer the soup for 2-3 more minutes and remove the pan from the heat.
8. Pour the first course of green beans into plates, sprinkle with finely chopped herbs and, if desired, a pinch of hot pepper.

If you don't know what to cook for lunch, cook asparagus (green bean) soup. It will be both useful and tasty, and quite new. Yes, and the recipe for green bean soup is quite simple - its preparation will not take much time, because the beans (unlike the usual one) do not have to be soaked.

Ingredients:

• 300 gr. fresh or frozen string beans (or other type of string beans)
• 250-300 gr. meat
• 2-3 potatoes
• 1 bulb
• 1 carrot
• herbs (dried and/or fresh)
• sunflower oil
• 2 tbsp. l. flour - optional
• Bay leaf
• black pepper (ground and peas)
• allspice peas

Cooking:

1. Wash and cut the meat into small pieces.
   
2. We put it in a saucepan (approximately 2.5 liters in volume), fill it with water (cold) and put it on medium heat. As soon as it boils, remove the foam, add salt and allspice and black pepper (peas and ground). Reduce heat and cook for 15-20 minutes.
   
3. Meanwhile, wash fresh green beans. Defrost frozen beans. We cut the edges of the pods, and cut the pods themselves into pieces 2-3 cm long.
   
4. We also clean and wash potatoes, carrots and onions. We cut the potatoes into cubes or cubes.
   
5. Finely chop the onion, three carrots on a coarse grater.
6. Put the potatoes in a saucepan with boiling broth and cook for 5-7 minutes.
   
7. Then add the chopped beans to the pot. We continue to cook the soup over low heat until the potatoes and asparagus beans are ready.
   
8. Fry the onion with carrots in sunflower oil and also add to the soup.
   
9. If desired, this bean soup can be slightly thickened. To do this, in a small separate bowl, fry the flour in vegetable oil, pour in a little water and quickly stir until smooth, then pour in a little more water, rub again quickly and pour into the soup, mix.
10. Add dried herbs (I have dried parsley) and bay leaf. Cook for 5 minutes and turn off. We let it brew under the lid for another 5-10 minutes.
    
11. Serve the asparagus bean soup hot, sprinkled with finely chopped fresh herbs. Separately, we serve bread, you can also serve sour cream - you can optionally add it to the plates with bean soup.
    

In winter, we often cook soup with green beans, which is part of the frozen vegetable mix. The aroma of vegetable soup refreshes memories of warm days, and I want summer to come as soon as possible. Fresh vegetables are tastier and healthier than frozen ones, we suggest not to waste time and recharge your batteries. Our summer vegetable soup recipe calls for green beans, but you can experiment with yellow or purple beans, which are found in our stores.

A bit of history

String beans became a public product relatively recently - at the beginning of the last century, and before that it was expensive and far from being found in all kitchens. The first recipe for the dish appeared, apparently, in the Middle Ages. The pods of the plant, which had previously been bred for its seeds, began to be eaten whole. Tender young shoulder blades can be gradually plucked during the summer, while later ones are peeled and dried or cooked from fresh grains. Pods suitable for soups, salads and side dishes are very young - they are only a week old.

Like all varieties of beans, green beans arrived in Europe from South America. Lovely flowers were first grown for beauty, but then they tasted the pods and began to cultivate new varieties. The Italians became the first connoisseurs of the taste of tender pods, the recipe came to Russia from France, since then this bean has been called French.

A variety of green beans without a hard string along the edge of the pod was bred in 1894 by Calvin Keaney. The "father" of the fiberless asparagus culture lived in the American town of Leroy.

Types of string beans

The pods are round and flat, long (up to 15 cm) and short (7-13 cm).

• french. The pods are small - up to 10 centimeters, sweet, tender and crispy. The color can be green, purple and even black.
• Chinese she's a snake. Long green pods reach 50 cm in length. The lighter the color of the beans, the more tender they are.
• Kenyan. The most expensive variety. Thin pods up to 5 mm in diameter have a sweetish nutty taste.
• Draconian languages or Georgian. 15 cm pods with purple stripes. Lobio is prepared from flat varieties.

cooking secrets

• Young pods are the most delicious and tender. The outlines of beans appear through the overripe shell.
• Fresh green pods break with a slight crunch, and the break quickly becomes moist.
• When frozen, this vegetable does not lose any taste or useful properties.
• When preparing the beans for cooking, wash them and remove the ends. As a rule, green species do not have veins, but if you buy an unsuccessful variety, you will have to work hard and process each pod.
• Long pods are divided into several parts, the French often cut them lengthwise.
• Green beans go well with vegetable or butter, garlic, tarragon, parsley, basil and nuts.
• Like all legumes, asparagus loves acid - lemon juice, vinegar, tomatoes, dry wine.
• Young pods cook quickly - up to 10 minutes, and frozen ones will be ready even earlier - in a couple of minutes. Don't overcook green beans so they don't lose their flavor.

soup recipe

• Cooking time - 60 minutes.
• The number of servings is 5.

Summer is in the yard, so we offer you a recipe for soup made from fresh green beans and young vegetables. We included roasting in the recipe, but you can not do it, but put chopped vegetables into the soup, it will still turn out delicious.

Ingredients:

• Half a kilo of chicken.
• 500 g green beans.
• 500 g potatoes.
• 1-2 young carrots.
• Parsley root.
• Bulgarian pepper.
• Bulb.
• Two medium tomatoes.
• A couple of tablespoons of vegetable oil.
• Greens (dill, parsley).
• Salt and pepper to taste.
• Sour cream (optional).

Young vegetables will be ready quickly, most of the time will be spent on preparing chicken broth.

1. Cut the chicken into portions, pour cold water, let it boil and cook over low heat for half an hour.
2. We clean and cut vegetables.
3. When the chicken is ready, put the potatoes in the broth.
4. Finely chop the onion and bell pepper. Peel the tomatoes and chop them too. Cut carrots and parsley into thin rings.
5. Put the onion in a saucepan with heated oil and sauté it until translucent.
6. Add chopped tomatoes, peppers and carrots to the onion, simmer everything together for 5 minutes.
7. When the potatoes are almost ready, we send the sautéed vegetables to the soup and wait for the boil.
8. We send green beans to the pan.
9. Salt and cook no more than 5-8 minutes.
10. Add chopped garlic and chopped herbs to the finished soup. Pepper and add to taste.

Green bean soup, inferior in popularity to borscht or hodgepodge, but undoubtedly worth it to be cooked! This simple and hearty soup will add variety to your daily lunch menu, delighting your eaters with its bright color, rich taste and aroma.

I love green beans very much and often add them to main dishes, such as vegetable pilaf or roast in pots. But I rarely cook soup with green string beans, and today I decided to correct this omission.

For more satiety, I prepared soup on chicken broth, with chicken it turns out the most fragrant and tasty, but you can cook such a soup on meat broth or even on the water. Last option especially relevant in the summer heat.

To add more flavor to the green bean and chicken soup, a combination of herbs such as cilantro, green basil and parsley is perfect. This time I didn’t have cilantro with basil, I used the usual set of parsley + dill and it turned out great too.

Well, now to the main thing - how to cook soup with green beans. For it we need:

Soup with green beans and chicken

We start dancing from the stove, that is, from the broth :). Pour cold water (2 liters) into the pan, add chicken pieces, put on fire. Bring to a boil, turn the heat down to low, remove the foam with a slotted spoon and cook at the weakest boil for 30-40 minutes. If you want to cook a perfectly transparent broth according to all the rules, welcome to this page, where I shared the secrets of cooking chicken broth.

Strain the boiled broth. You will get about 1.5 liters of soup base.

Chicken meat is separated from the bones.

We clean the onion and carrot, wash it. Finely chop the onion, rub the carrot on a coarse grater.

It is better to lightly sauté these vegetables in vegetable oil before adding them to the soup to reveal their flavor. Saute until the onion is translucent, there is no need to fry it strongly.

We clean the potatoes, wash them and cut them into small sticks, about the size of green beans. So the soup with green beans will turn out not only tasty, but also harmonious in appearance.

We clean the tomato from the skin and seeds. We cut the pulp. It is easy to peel a tomato if you cut the skin crosswise, dip it in boiling water for a few minutes, then pour it over with cold water.

Bring the chicken broth back to a boil and add the chopped potatoes.

A few minutes later - onions with carrots.

We take out the frozen green beans from the freezer, rinse with cold water to remove the "snow" formed in the bag.

Without defrosting, add the beans to the soup pot. Cook the soup at a low boil for 15 minutes.

Add tomatoes, cook for another 2-3 minutes.

Bean soups are very popular, but they are heavy for the body and therefore not everyone likes them. If you like soups it's easier, you should definitely try to cook the first dish of asparagus beans. Chowder is made very easily, for it you can take both fresh and frozen pods. Unlike legumes, such beans do not require primary processing - pre-soaking and long cooking, which is undoubtedly a huge plus. Please note that this is not about asparagus, but about legumes. You can see the differences in the photo, and the video will help you learn more about the cooking process.

Asparagus soup recipe

Ingredients

Servings: - + 12

• water 2 l
• pork (or beef) 300 g
• bulb onions 1 PC.
• carrot 1 PC.
• tomato 1 PC.
• potato 300 g
• green beans (fresh or frozen) 150 g
• garlic 2 large cloves
• vegetable oil 30 g
• salt 1/3 st. l.
• dill 30 g

per serving

Calories: 47 kcal

Proteins: 2.03 g

Fats: 3.17 g

Carbohydrates: 2.6 g

50 min. Video recipe Print

Wash the pork thoroughly under a cold stream and chop into medium portions. Fill with water and put on the stove. We collect the foam formed at the time of boiling and cook after that for 40 minutes.

In the boiling broth we throw the potatoes cut into medium cubes, and after 10 minutes the bean pods.

In the meantime, everything is cooked, we are preparing the frying. To begin with, put a finely chopped onion head into the hot oil, after 4 minutes add coarsely grated carrots to it. After 5 minutes, we throw a tomato, cut into cubes, to the vegetables. Pass the mixture until ready.

Transfer the contents of the skillet to a bowl.

Cook for another 10 minutes, and then season the soup with garlic passed through a press and chopped dill. After 3 minutes it will be ready.

Advice: if you cook the broth not on fatty pork, but, for example, on chicken, veal or turkey, you will get an equally tasty dietary soup. And in order to make it even lighter and lower in calories, you can not sauté the vegetables, but simply add them chopped to the soup in front of the potatoes.




Well, for those who have excluded meat from their diet, you can cook a light soup with green beans. It is very easy to prepare, and the many vegetables give it a nice summer flavor. For greater nutritional value, it is recommended to add minced soy.

Vegetarian Bean Soup Recipe

Cooking time: 45 minutes

Servings: 10

Energy value

• caloric content - 29.18 kcal;
• proteins - 0.71 g;
• fats - 1.25 g;
• carbohydrates - 3.8 g.

Ingredients

• filtered water - 1.5 l;
• potatoes - 350 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• asparagus beans - 100 g;
• celery stalks - 50 g;
• Bulgarian sweet pepper - 150 g;
• tomato - 2 pcs.;
• garlic - 2 cloves;
• fresh parsley - 1 bunch;
• salt - 1/3 tbsp;
• ground black (or red) pepper - 2 pinches;
• lavrushka - 2 leaves;
• coriander - 2 pinches;
• refined vegetable oil (for frying) - 3 tbsp.




Step by step cooking

1. Potatoes, cut into strips, pour water and put on the stove to cook.
2. At this time, we are preparing vegetable frying. Grease a heated frying pan vegetable oil and put in it the onion chopped in half rings. After a couple of minutes, add the grated carrots. Saute the vegetables until cooked - they should change color slightly and become soft.
3. While we were sautéing, the water with potatoes had already boiled. If at the same time a little foam appears, remove it with a slotted spoon or even an ordinary tablespoon. Place the fried vegetables in a bowl.
4. We clean the Bulgarian pepper from seeds, remove the stalk from it, then rinse it under running cold water. Cut it and celery stalks into thin strips.
5. Pour the chopped vegetables into the soup, and with them we send the asparagus beans to cook.
6. After 10 minutes, add finely chopped tomatoes. If suddenly the tomatoes were not at hand, you can replace them with pasta or even ketchup.
7. It remains only to add spices and chopped herbs with garlic to the soup. That's all and ready!

Meat and vegetarian soup from asparagus beans is an excellent first course. Its unusual, but pleasant taste will not leave anyone indifferent. Chowder diversifies the daily diet of any family and even children will like it. Of course! After all, if you follow the above recipe, everything will turn out just lick your fingers. Bon appetit!