Hearty Vegetable Medley Soup

Original and very tasty! For the whole family for every day! Soup with eggplants, tomatoes, peppers and green beans will delight you with its novelty and rich composition of products. It is good with or without meat at any season and time of day. And so thick that it will become both the first and the second, it will warm and satiate!
cook time: 2h
Chloe Benton
Hearty Vegetable Medley Soup

Nutrition Facts (per serving)

112
Calories
7g
Fat
7g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Onion (not big) 1 pc
Garlic 2 clove
Tomatoes 150 g
Salt to taste
Pepper to taste
Potato 3 pc
Bay leaf (not big) 2 pc
Carrot 100 g
bell pepper 1 pc
Greenery to taste
Green beans 200 g
Eggplant 200 g
Tomato sauce 2 tbsp
Beef ribs 700 g

Recipe instructions

Step 1

Step 1
How to cook eggplant soup? First of all, prepare the meat. The recipe used beef ribs with pulp.

Step 2

Step 2
Divide the ribs and if there is a lot of pulp on them, then cut it into small pieces.

Step 3

Step 3
Add 2-3 tbsp to the pan. vegetable oil, heat it and send the ribs to fry. Stirring, fry until an appetizing golden crust appears. Pour water into the pan so that it almost covers the meat, lightly salt. After boiling, reduce the heat to low and simmer the beef under a closed lid for about 1.5 hours. The time may decrease or, on the contrary, increase, depending on how young the meat is used.

Step 4

Step 4
While the beef is stewing, prepare all other ingredients.

Step 5

Step 5
Peel the onions, potatoes and carrots, cut the tails off the beans and remove the tendrils on the sides (if any). Remove the stems from the eggplant and pepper. Rinse all vegetables under running clean water.

Step 6

Step 6
Cut the potatoes and eggplants into medium-sized cubes, and the beans into small pieces.

Step 7

Step 7
Cut the carrots and bell peppers into thin cubes, the tomatoes into cubes, and the onion as finely as possible. You can first remove the skin from the tomatoes.

Step 8

Step 8
When the meat is tender and falling away from the bone, you can proceed to the next step. Turn the heat up to maximum. Add eggplant and beans to the pan. If your pods are young, then leave them in the pan for 2-3 minutes, but if they are more mature, then cook for 5-7 minutes.

Step 9

Step 9
Add the remaining vegetables to the pan.

Step 10

Step 10
Fill everything with water, add bay leaf and tomato sauce (you can use tomato paste). The amount of water depends on how thick the soup you want. Pour in water gradually and determine whether 500 ml is enough for you or whether you need a liter or more of water. Add salt to taste and wait until it boils. Next, reduce the heat to medium and cook the soup until all the vegetables are cooked. It took me about 15 minutes.

Step 11

Step 11
Taste the soup for salt and add more salt if necessary. Place the finely chopped garlic and herbs into the pan. Remove from heat and let the soup sit for a while.

Step 12

Step 12
Done, ready to serve!

Additional rubrics

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