Description
At first glance the photo may seem that this is a classic soup with meatballs. But in fact, these meatballs are not meat, and beans, with herbs and fried onions. Of course, they are not as well keep their shape, as meat, but perfectly complement the taste of vegetables and make the soup richer, better fed and more interesting.
Ingredients
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Vegetable oil
3 Tbsp
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Leeks
0.333 piece
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The Apium graveolens Dulce
0.5 piece
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Carrots
0.333 piece
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Pepper
0.333 piece
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Zucchini
0.5 piece
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Potatoes
1 piece
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Water
1 l
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Salt
1 tsp
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Black pepper
3 piece
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Beans
1 can
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Red onion
0.5 piece
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Salt
1 piece
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The mixture of peppers
1 piece
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Oregano
1 piece
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Thyme
1 piece
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Garlic powder
0.25 tsp
Cooking
The first thing you need to handle all the vegetables. Leeks cut in half, rinsed and cut into half rings. Carrots cut into small cubes, stalk celery finely chopped. Bell peppers can take any color, I take red for brightness, cut it cubes. Zucchini into quarters.
In a pot warm up the vegetable oil and fry the vegetables. First the leeks for a few minutes, then add carrots and celery. After another couple of minutes the courgette and pepper. Fry all together for 3-4 minutes.
Potatoes, peel, cut in small dice. Add to vegetables and pour some water. When it boils, salt the soup and add pepper. Cook the soup for about 20 minutes. So the vegetables were ready, but not overcooked.
Beans wash from juice. Crumble with a fork or using a blender. Add fried finely chopped red onion and herbs. Add salt and mix.
Will skatiem small balls.
If you add meatballs directly in the soup, they will fall apart and mix with the soup, since they do not bond. Therefore, for beautiful and interesting flow directly put the meatballs in a bowl and pour the hot soup.
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