Vegetable soup-stew with bacon

Description

I want to offer you hot and very hearty soup. It is a thick vegetable soup with bacon, the so-called soup-stew. Its peculiarity and the main highlight in a wide variety of vegetables used in the cooking and give the soup richness. And bacon and soy sauce make a spicy soup, giving it a warming effect.

Ingredients

Eggplant

1 piece
Zucchini

1 piece
Onion

1 piece
Garlic

2 tooth
Carrots

1 piece
Tomato

1 piece
Sweet pepper

2 piece
Green peas

4 Tbsp
Brisket

100 g
Soy sauce

2 Tbsp
Seasoning

1 tsp
Salt
Black pepper

Cooking

Prepare all the necessary products. All the vegetables are thoroughly washed in water.

To prepare the soup, I take the pot with a thick bottom. I cut the breast in long stripes. Throw it in a pan. Put the pan on the stove on medium heat (maybe even a little less than average). Fry the bacon for about 5 minutes. During this time, the pieces partially Vatopedi and become Golden brown.

Eggplant cut in semi-circles. Zucchini cut into slices.

Toss them in a pan, add the fire, and a bit of roast vegetables (2-3 minutes). Often not need to interfere. Our goal is to keep the vegetables in large pieces, not to destroy them to smithereens. Cut the carrot and chop coarsely the onion. Was crushed garlic.

Tomatoes cut slices 1/1 see the same pieces of sliced pepper.

Add all the chopped vegetables in the pan. Including frozen green peas. Pour in the soy sauce, throw Provencal herbs, black pepper. Fry in the pan for another 3-5 minutes. During this time the vegetables will allocate juice.

Then pour the vegetables with water. The water level should be such that the vegetables were not covered it at 1-1,5 see Bring to the boil and keep on heat for 10-12 minutes. Taste for salt, if necessary doselevel ( I added 1/4 tsp of salt). Readiness check the softness of the carrots. Once it has become soft turn off.

Thick vegetable soup is ready. Served to the table. Bon appetit!

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