Chicken soup with green beans recipe. Green bean soup with vegetables

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 is 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 not 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 flavor.
• 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 damp.
• 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 browned 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 is one of the classic first courses of the Mediterranean and Europe. This soup is very easy and simple to prepare, and the taste of the dish will amaze with freshness and a wonderful combination of all components. The dish can be prepared in a variety of variations: a vegetarian, hearty, dietary dish, in the form of cream soup or cream soup.

The food is usually prepared very quickly. All components are prepared quickly, do not require special processing.

So that the beans do not overcook and lose their color, it is worth adding the component to the soup at the very end.

It is best to cook this soup with chicken if you want a dietary and lighter option, or with beef and lean lamb for a more satisfying and nutritious dish.

Serve soup with green beans at the end, supplemented with herbs, bread toasts or herbs. A variety of cheese plates will perfectly complement the dish. It is recommended to serve the dish hot.

How to cook soup with green beans - 15 varieties

Delicate and low-calorie dish for a light lunch.

Ingredients:

• Chicken thighs - 2 pcs.
• condiments
• String beans - 400 g
• Carrot - 1 pc.
• Bay leaf
• Onion - 1 pc.
• Pepper
• frying oil
• Potatoes - 6 pcs.
• Greenery

Cooking:

Chop the onion into small cubes, grate the carrot.

Chop the peeled potatoes into cubes.

Boil the broth on the thighs.

Fry the onion with carrots until golden brown, seasoning the vegetables with spices.

Disassemble the boiled chicken into fibers.

Send potatoes and beans to boiling broth.

Once the beans have softened, add the roast and chicken fibers. Attach bay leaves and herbs.

Boil the soup for another five minutes and serve.

Green Bean Soup

Delicate, creamy and very velvety dish is perfect for creating a summer menu.

Ingredients:

• Butter - 3 tbsp.
• Water - 5 glasses
• Potato - 500 g
• Milk - 2 cups
• Green beans green beans - 700 g

Cooking:

Cut potatoes into cubes and boil.

After 20 minutes, add the beans.

As soon as the vegetables become soft, pour in the milk and puree the dish.

Boil the soup, add oil and spices. Bring to taste and serve.

A great option for a spicy soup for a hearty dinner.

Ingredients:

• Lean beef - 0.5 kg
• Garlic - 2-3 cloves
• Vegetable oil
• Tomato - 2 pcs.
• Greenery
• Carrot - 1 pc.
• String beans - 250 g
• Onion - 1 pc.
• Potato - 0.5 kg
• Pepper

Cooking:

Clean vegetables and chop.

Chop the washed meat and cook the broth.

Send potatoes to the meat.

Fry grated carrots with onions and tomatoes.

It is best to grate the tomatoes - so the soup will be more tender.

Send beans to the soup, and after 7 minutes - fry.

Boil for another 10 minutes.

Crush the garlic and add to the soup, season with herbs and bring the dish to taste.

Delicious and very hearty soup for a nutritious dinner. Pairs well with crackers.

Ingredients:

• Beef broth - 375 ml.
• Green string beans - 120 g
• Potatoes - 2 pcs.
• Tomato soup dressing - 180 g
• Celery leaves - 2 pcs.
• Canned red string beans - 200 g

Cooking:

Boil potato cubes in broth. After a quarter of an hour, add beans and dressing.

Once the vegetables are soft, add the red beans and celery. Cook the dish for another 5 minutes and serve.

A velvet dish with sour cream will complement the summer menu well.

Ingredients:

• Sour cream - 3 tablespoons
• String beans - 800 g
• Dill
• Flour - 5 tbsp.
• Vinegar - 1 tsp
• Potatoes - 3 pcs.
• Spices
• Oil - 30 g
• Paprika

Cooking:

Pour water over beans and rinse well.

Chop the beans into strips.

Chop potatoes into cubes. Combine with beans, pour water and boil for a quarter of an hour.

Add spices and salt.

Fry flour and paprika in butter.

Add cooked stew to soup.

As soon as the flour dissolves, add sour cream.

It is worth preparing the soup until the sour cream is completely dissolved.

Season the dish to taste and add chopped herbs. Serve at the table.

A velvety and rich dish for an exquisite and delicate serving.

Ingredients:

• Chicken broth - 300 ml.
• Frozen broccoli - 120 g
• Ground black pepper
• Green string beans - 80 g
• Milk - 50 ml.
• Garlic - 1 g
• Greenery

Cooking:

Boil beans in broth, add broccoli.

Add milk to the prepared vegetables and puree the dish.

Boil and pour spices. Bring cream soup to taste, and then serve.

A hearty and very light dish with vegetables will well complement any meal, saturate and warm.

Ingredients:

• Potatoes - 4 pcs.
• Bulgarian pepper - 1 pc.
• Chicken - 500 g
• laurel leaf
• Bulb - 1 pc.
• String green beans - 300 g
• Carrot - 1 pc.

Cooking:

Boil chicken broth. It will take no more than forty minutes.

From the broth it is worth periodically removing the white foam - this will ensure the transparency of the broth.

Peel potatoes and cut into cubes.

Chop carrots and onions into cubes.

Remove the meat from the broth and disassemble into pieces and small fibers.

Pour potatoes into broth.

Add beans after 10 minutes.

Fry the carrots and onions, then add the bell pepper cubes to the vegetables.

As soon as the potatoes soften, pour in the meat fibers.

As soon as the soup boils, add the frying.

Bring the soup to taste and cook for another 15 minutes. Serve hot.

Vitamin and very light diet dish for a hearty dinner.

Ingredients:

• Sesame oil - 2 tbsp
• Chicken breast - 3 pcs.
• Ground black pepper
• Carrots - 2 pcs.
• Garlic - 4 cloves
• String beans - 250 g
• Spinach leaves - 50 g
• Chicken broth - 1.5 l
• Coriander seeds - 1 tsp
• Sunflower oil - 4 tbsp.

Cooking:

Boil chicken broth.

Add carrots and green beans to it.

Boil until vegetables are ready, and then add spices, garlic and spices.

Fry spinach in oil. Add to soup and bring to a boil.

Bring the dish to taste and serve.

Nutritious and very tasty dish for the holiday menu.

Ingredients:

• Onion - 2 pcs.
• Paprika - 4 tablespoons
• Green beans - 300g
• Potatoes - 7 pcs.
• Lamb - 500 g
• Garlic - 2 cloves

Cooking:

Chop onion and garlic. Saute in oil.

First, it is worth frying the garlic so that the spice gives off the aroma of the oil.

Fry lamb pieces together with garlic and cooked onions, spices and paprika. Pour in the broth and simmer until half cooked.

Add chopped potatoes and cook until done. Add the beans and cook the dish until the vegetables are soft.

Serve with greens.

Hearty, vitamin and very tasty dish for any occasion. It goes well with meat appetizers.

Ingredients:

• Carrot - 100 g
• Potato starch 1 tbsp
• Celery stalk - 100 g
• Pumpkin - 100 g
• Beef shank - 1 pc.
• String beans - 100 g
• Zucchini - 100 g
• Olive oil - 1 tbsp

Cooking:

Boil the broth on the shank. Add chopped pumpkin and carrots.

Fry beans and zucchini.

Pour into soup along with celery.

Cook the soup until the vegetables are ready, season with starch for thickness and bring the dish to taste.

Serve soup with toasted ciabatta.

A very hearty and tasty dish for a rich feast and outdoor recreation.

Ingredients:

• String beans - 1350 g
• Pork fat - 5 tbsp.
• Salt - 1 tbsp.
• Water - 4.2 l
• Garlic - 3 teeth
• Lemon pepper - 1 tbsp
• Laurel leaf - 2 pcs.
• Sour cream - 1500 ml.
• Bouillon cube - 2 pcs.
• Dill - 1 bunch
• Flour - 10 tablespoons

Cooking:

Rinse beans, peel and cut in half.

Peel the garlic and chop the dill.

Combine greens with beans, garlic, bouillon cubes, laurel and salt. Pour the ingredients with water and cook for about 3 hours.

Melt fat or fat.

Add some water and flour. Cook until the flour dissolves, and then pour the mixture into the sour cream and add to the soup.

Cook for a couple more minutes and serve.

Vegetable gourmet dish for true gourmets!

Ingredients:

• Onion - 2 pcs.
• grated parmesan
• Carrots - 2 pcs.
• String beans - 200 g
• Potatoes - 2 pcs.
• Zucchini - 1 pc.
• Pasta 200 g
• Broccoli cabbage - 250 g
• Celery - 1 pc.
• Garlic - 3 cloves
• Green peas - 150 g
• Tomatoes - 1 pc.
• Spinach - 1 bunch

Cooking:

Cut vegetables into cubes.

Saute onions, garlic, carrots and celery.

Combine chopped potatoes and zucchini with frying and pour water. Send to fire.

Add peas and green beans.

Put the pasta and cook the dish until fully cooked.

Add broccoli, spinach, boil for a couple of minutes.

Remove the skin from the tomatoes and add to the soup.

Cook for 5 more minutes.

Bring to taste, sprinkle with parmesan and serve.

An interesting and savory version of the first course for a nutritious meal.

Ingredients:

• Potato - 600 g
• Bacon - 300 g
• Garlic
• String beans - 400 g
• Spices
• Carrots - 2 pcs.
• Pepper
• Vegetable oil
• Bulgarian pepper - 200 g

Cooking:

Chop potatoes and boil with spices.

After 20 minutes, stir in the bacon fry.

Fry bacon with spices.

Saute grated carrots with beans and chopped pepper. Add garlic and after 10 minutes - pour vegetables into the soup.

Cook the dish for another 10 minutes and serve.

Hearty, rich and very spicy Mediterranean dish to your table!

Ingredients:

• Pasta - 80 g
• Canned tomatoes - 425 g
• Olive oil - 1 tbsp
• Cannellini beans - 425 g
• Garlic - 2 cloves.
• Potato - 1 pc.
• Leek - 1 stalk
• Zucchini - 1 pc.
• Green string beans - 100 g
• Celery stalk - 2 pcs.
• Italian parsley - 10 g
• Vegetable broth - 2 l
• Carrot - 1 piece
• Tomato paste - 2 tbsp
• Parmesan cheese - 40 g

Cooking:

Boil pasta al dente.

Saute chopped onion, garlic and celery.

Boil carrots and potatoes, cut into cubes.

Add zucchini, tomato paste, two types of beans, canned tomatoes to the soup.

Bring the soup to readiness and taste.

Serve with pasta.

Hearty, tasty and very rich soup will decorate any menu and diversify a magnificent feast.

Ingredients:

• Lamb - 500 g
• Green beans - 200 g
• Potatoes - 2 pcs.
• Lentils - 70 g
• Thyme
• Broth - 2 l
• Tomatoes - 2 pcs.
• cilantro
• Carrot - 1 pc.
• Bulb - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 2 cloves

Cooking:

Fry the meat until golden and send to a boiling broth.

Chop vegetables into small cubes. Send the potatoes to the broth.

Fry vegetables in butter until golden brown.

Pour vegetable broth into broth.

Peel the skin off the tomatoes.

To do this, pour boiling water over the tomatoes.

Add tomatoes and lentils to the soup.

After 10 minutes add beans and thyme.

Sprinkle with herbs and serve.

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. The general rule for making soups is that the soup should contain about half the liquid by volume, as in. To improve the taste and appearance of the soup, some vegetables should be fried a little in a small amount of vegetable oil, as is done when cooked.

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 beans do not need to be thawed, they will cook perfectly in 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 the 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 substances 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.

Ingredients:

• Chicken - 500 grams;
• Potato - 350 grams;
• Green beans - 300 grams;
• Mushrooms - 200 grams;
• Onions - 2 pcs;
• Carrots - 2 pcs;
• Egg - 1 pc;
• Salt;
• Parsley;
• Pepper.

The recipe for green bean soup varies according to people's preference - it can be a diet soup cooked in chicken broth or a light vegetable soup. It does not require additional spices - salt and pepper are enough. In this case, black pepper is added to the soup as desired. You can cook soup using fresh green beans or frozen.

Bean pod soup is a great opportunity to saturate the body with iron, magnesium, phosphorus, zinc, and chromium. There are many proteins in young beans, which, according to their amino acid composition, contain most of the essential amino acids. In addition, the product contains many vitamins - folic acid, vitamin C, vitamins B1 and B2, vitamin A, which is absorbed along with fats.

Therefore, carrots, in the preparation of soup, must be fried in oil. In addition to its useful composition, beans can affect carbohydrate metabolism. Therefore, soups from it are extremely useful for people who are overweight. However, do not overdo it with beans - for the body it is enough in small quantities.

Recipe for light vegetable soup with potato broth

Vegetable soup is cooked on the basis of potato broth. To do this, potatoes are peeled, cut into medium-sized cubes and poured with water. During boiling, for more flavor of the soup, you can add half the onion. To prevent the onion from disintegrating in the soup, the onion must be cut not in the longitudinal, but in the transverse direction.

In parallel with the boiling of the soup, mushrooms are cut. It can be champignons, porcini mushrooms, boletus or mushrooms. They are fried in a pan for 15 minutes, after which they are added to the soup with potatoes. In the same pan, grated carrots and finely chopped onions are fried. They are also added to soup. 15 minutes before readiness, chopped green beans are added to all the vegetables in the pan. After that, the dish is covered with a lid and cooked over low heat.

If you want to make a light soup, for people with a sick stomach, it is best to exclude mushrooms from the composition, as they give some heaviness.

When using not fresh, but frozen beans, they do not need to be thawed - they will very quickly acquire a normal state in hot soup water, will not fall apart and remain a little crispy.

Soup with green beans and chicken

To prepare chicken soup with the addition of green beans, you first need to chop and boil the chicken. The chicken is cut into small squares, 2x0.7 cm in size and thrown into boiling water. Boil over high heat for 15 minutes, after which the water is drained.

Chicken pieces are poured with new water, brought to a boil and simmered for half an hour. To speed up the cooking process a little, the second water, which is poured over the chicken, can be put on heat in another pan nearby on the stove, even before the first one is drained. Then, pouring water over the chicken a second time, it will quickly boil, which will save time.

10 minutes after the water boils, and the chicken is already simmering, peeled and diced potatoes are added to it. At the same time, the broth can be salted and a little black pepper can be added if necessary.

As the chicken cooks, a tablespoon of unrefined sunflower oil is heated in a separate frying pan. At the same time, carrots are rubbed on a coarse grater. Carrots are laid out on a heated pan and fried. While the carrots begin to fry, the onion is cut into medium pieces.

It is also laid out in a pan and fried together with carrots. After that, the mixture is added to the pan to the chicken and potatoes. The soup must be mixed and boiled for 5 minutes. After that, add green beans - fresh must be cut before adding. You can cook soup with green beans for no more than 15 minutes.

Before serving, you can add the yolk of 1 chicken egg to the finished soup, then it will increase its nutritional properties.

Before serving, the dish must be garnished with a sprig of parsley. Vegetable soup will help to perfectly decorate the diet in the summer - light and dietary and at the same time with all the necessary trace elements. Bean pod chicken soup is dietary and is suitable for consumption both in summer and in winter, when the body needs to warm up, having received the entire supply of vitamins, micro and macro elements.

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 greater satiety, I prepared soup in chicken broth, with chicken it turns out to be the most fragrant and tasty, but you can cook such a soup in meat broth or even on water. The latter option is 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.