Vegetarian green bean soup
Votes: 9
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 255, total fat 12 G., saturated fats 1 G., proteins 6 G., carbohydrates 33 G., fiber 6 G., cholesterol 0 mg, sodium 1385 mg, sugar 8 G.
Calories 255, total fat 12 G., saturated fats 1 G., proteins 6 G., carbohydrates 33 G., fiber 6 G., cholesterol 0 mg, sodium 1385 mg, sugar 8 G.
Each bowl of this hearty soup from Alton Brown features a variety of fresh vegetables, including potatoes, green beans, tomatoes, and even corn. A squeeze of lemon juice before serving rounds out the flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 2 cm pieces
- 4 cups peeled and chopped tomatoes (remove seeds)
- 2 cups chopped leeks (white parts only, from about 3 medium sized stalks)
- 2 tablespoons minced garlic
- 2 ears of corn (kernels only)
- 4 tbsp. l. olive oil
- 2 cups peeled and sliced carrots (about 2 medium sized ones)
- Coarse salt
- 2 liters of chicken or vegetable broth
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves (packed firmly)
- 1-2 tsp freshly squeezed lemon juice
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Recipes with similar ingredients: leeks, garlic, carrot, potato, green beans, tomatoes, corn, lemon juice, parsley
Cooking the dish according to the recipe:
- In a large, heavy-bottomed saucepan, heat the olive oil over medium-low heat. Once hot, add the leek, garlic, and a pinch of salt and sauté until softened, about 7-8 minutes. Add the carrots, potatoes, and green beans and cook for 4-5 minutes, stirring occasionally.
- Add the broth, increase the heat to high, and bring the contents of the pan to a boil. Once the soup comes to a boil, add the tomatoes, corn kernels, and peppers. Reduce the heat to low, cover, and simmer until the vegetables are tender (test with a fork), about 25-30 minutes. Remove from the heat, stir in the parsley and lemon juice, and season with salt to taste. Serve immediately.
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