Mushroom soup with green beans and eggplant

Description

Delicious, easy and healthy soup.

Ingredients

Chicken fillet

0.5 piece
Figure

3 handful
Eggplant

0.5 piece
Zucchini

0.5 piece
Bow white

0.5 piece
Carrots

1 piece
Tomato

2 piece
The Apium graveolens Dulce

1 piece
Green beans

70 g
Pepper

0.5 piece
Mushrooms

10 piece
Chili

1 piece
Soy sauce

100 g
Vinegar

3 Tbsp
Brown sugar

1 tsp
Garlic

1 tooth
Ginger
Olive oil

2 Tbsp
Black pepper
Greens
Sesame oil

Cooking

Wash the vegetables well, dry. Onion cut into half rings, carrot thin strips. Fry in olive oil until transparent.

Slice bell pepper and petiolar celery, add to vegetables. Cook for 1-2 minutes.

Slice zucchini and eggplant into strips, add to the pan.

Beans to clean from the stems, add to the vegetables. If too long, cut it.

Add mushrooms (if large, chopped), grated tomatoes, grated, discard the skin and cook 7 minutes. Vegetables should remain crunchy.

While the vegetables are ready, wash chicken, cut into small pieces. Boil for 5 minutes in a saucepan 2 liters of water, rinse and add the rice. When the rice is ready, add the vegetables.

Add soy sauce, rice vinegar and sugar. When the soup boils, add the peeled, grated ginger, crushed garlic cloves and chopped hot pepper. If necessary, season with salt and pepper mixture of peppers.