Lean vegetable soup with tomatoes in their own juice and couscous

Step-by-step cooking

1. Step 1:

   

   How to cook lean vegetable soup? First of all, prepare all the products that you will need to make soup.

2. Step 2:

   

   Peel potatoes, carrots, onions and garlic. Wash all the vegetables and dry them with paper napkins.

3. Step 3:

   

   Cut potatoes into small cubes. Put the broth on the stove. At the moment of boiling, send the potatoes and couscous into a saucepan, reduce the flame under the pan to slightly below average. Add salt to taste and cook under a closed lid until the potatoes are ready. It will take about 10-15 minutes (depends on the size and variety of potatoes).

4. Step 4:

   

   At this time, prepare the roast. Chop the onion finely, chop the carrot into cubes. Carrots can also be grated. Do it the way you feel more comfortable and familiar.

5. Step 5:

   

   Heat the vegetable oil in a frying pan with a thick bottom. Fry the onion and carrot to the desired degree. Do not forget to stir so that nothing burns.

7. Step 6:

   

   Pour tomatoes in their own juice into the pan. If the tomatoes are too large, then chop them with a knife or fork (canned tomatoes are usually soft, so they will crush with a fork without much difficulty). If tomatoes and juice are sour, then add a pinch of sugar to the pan for a more balanced taste. Send the chopped garlic to the tomato roast and cook all together over medium heat for about 5-10 minutes.

8. Step 7:

   

   When the potatoes are ready, put the bay leaf in the pan and roast. Stir, try again for salt, add salt if necessary.

9. Step 8:

   

   Add chopped fresh herbs to the finished soup. It can be dill, parsley, and green young onions. Remove the pan from the heat, let it brew for a while.

10. Step 9:

    

    Done! You can serve!