Vegetable soup with tomatoes and corn

Step-by-step cooking

1. Step 1:

   

   How to cook soup with vegetables, tomatoes and canned corn? Prepare all the products listed in the recipe. Tomatoes can be taken ordinary or cherry. Bulgarian peppers, if possible, use different colors, then your soup will turn out very bright and appetizing. If you want to get a spicy first course, then include chili pepper in the ingredients.

2. Step 2:

   

   Peel potatoes, onions, carrots and garlic. Cut the bell peppers in half and remove the seeds with the core. Rinse all vegetables and herbs in cold water.

3. Step 3:

   

   Cut potatoes into small cubes. In general, the method of slicing can be any at your discretion.

4. Step 4:

   

   Chop onions, carrots and peppers into small squares.

5. Step 5:

   

   Heat the refined vegetable oil in a frying pan. Send onions, carrots and bell peppers to fry. If you use chili pepper, then add it too. Cook over high heat, stirring, until the vegetables are soft. It will take you about 10 minutes.

6. Step 6:

   

   Cut tomatoes into cubes. I usually use regular tomatoes and a few cherries. If desired, remove the peel from the tomatoes in advance.

8. Step 7:

   

   Send tomatoes to roast. Add tomato paste and finely chopped garlic. Instead of tomato paste, it is permissible to use tomato sauce, ketchup or homemade adjika.

9. Step 8:

   

   Cover and simmer over medium heat for 20 minutes. Sometimes stir the vegetables so that nothing burns. Tomatoes will give juice and you will get a fragrant vegetable sauce.

10. Step 9:

    

    Send the potatoes to the broth. Put the pan on the stove, bring it to a boil over high heat, turn down the flame and cook under a closed lid for about 10-15 minutes (until the potatoes are fully cooked). Instead of broth, you can use plain water, then you will get a wonderful version of lean soup.

11. Step 10:

    

    When the potatoes are ready, put the vegetable roast, corn and bay leaf in a saucepan. Add salt to taste. Bring to a boil over high heat, then remove the pan from the heat and let it brew for at least 15-20 minutes.

12. Step 11:

    

    When serving, sprinkle the soup with finely chopped herbs and ground allspice.