Soup with canned red beans

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the soup. You can add the onion whole during cooking or cut into cubes and fry together with carrots and potatoes (step 9). Zucchini can be replaced with ordinary zucchini with light green skin. Just choose young zucchini with a whole and tender skin, so that it does not have to be cut off - in the process of roasting and cooking zucchini without skin can boil into porridge, and it is necessary that the pieces remain intact.

2. Step 2:

   

   Make criss-cross incisions on tomatoes, scald with boiling water and leave for 2-3 minutes. Then remove the skin from the tomatoes.

3. Step 3:

   

   Cut tomatoes into medium cubes. Instead of fresh tomatoes, you can use canned tomatoes cut in their own juice.

4. Step 4:

   

   Wash the zucchini thoroughly, dry and cut into medium cubes.

5. Step 5:

   

   Wash the potatoes, dry them and cut them into small cubes.

6. Step 6:

   

   Peel the carrots. If the carrot is small in diameter, cut it into quarters. It is better to cut large carrots into small cubes. In general, all vegetables should not be cut large (otherwise the soup will be inconvenient to eat), but not small (otherwise the vegetables will boil too much and you will get an unplanned soup puree).

7. Step 7:

   

   Cut the celery into small slices.

8. Step 8:

   

   Peel the garlic and finely chop it with a knife.

10. Step 9:

    

    Drain the liquid from the canned beans, rinse in running water and dry.

11. Step 10:

    

    In a saucepan with a thick bottom, heat the vegetable oil over medium heat. Put the potatoes and carrots (and the onion, if you add it in sliced form). Stir-fry for about 8 minutes.

12. Step 11:

    

    Add zucchini. Fry, stirring occasionally, for about 2 more minutes.

13. Step 12:

    

    Add tomato paste and garlic.

14. Step 13:

    

    Then lay out the sliced tomatoes. Stir and simmer all together for 3-4 minutes.

15. Step 14:

    

    Pour in water or broth. At this stage, you can add a peeled whole onion, if it has not been added sliced before. Season the soup with salt and pepper and bring to a boil. Cook over medium heat at a moderate boil for 15-20 minutes until the vegetables are ready.

16. Step 15:

    

    At the end, add the canned beans, warm everything together for another 5 minutes.

17. Step 16:

    

    Let the finished soup stand on the cooling stove for 5-7 minutes and pour on plates. If desired, you can sprinkle the soup with chopped herbs. Bon appetit!