Hearty Summer Vegetable and Potato Soup

Incomparably tasty, vitamin-packed, bright, light, simple! Soup with potatoes, vegetables and rice is good to prepare on hot summer days, when you want something light and at the same time satisfying. It can be cooked in chicken or any other broth, or in water. The best option to satisfy your hunger and saturate your body with vitamins!
cook time: 1h
Freya Ashford
Hearty Summer Vegetable and Potato Soup

Nutrition Facts (per serving)

62
Calories
3g
Fat
6g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Onion (not big) 1 pc
Tomatoes 150 g
Salt to taste
Rice 2 tbsp
Potato 450 g
Broccoli 70 g
Carrot 1 pc
Vegetable oil 4 tbsp
bell pepper 40 g
Greenery to taste
Green beans 70 g
Chicken bouillon 1.5 l

Recipe instructions

Step 1

Step 1
How to cook chicken broth soup with vegetables and rice? Prepare all the products indicated in the recipe. First, boil the chicken broth. To do this, you can take any part of the bird (be it wings, legs, back or even breast). Pour water over the meat, skim off the foam after boiling, add salt, reduce the heat on the stove to moderate and cook the broth until the chicken is cooked. This will take from 30 to 50 minutes (depending on the size of the pieces of meat).

Step 2

Step 2
Beans and broccoli can be taken fresh or frozen. Peel the potatoes, onions and carrots. Remove the stem, core and seeds from the bell pepper. Wash all vegetables in cold water.

Step 3

Step 3
Cut the potatoes into small pieces. These can be bars or cubes, whichever you prefer. Chop the onions, carrots and bell peppers randomly and not coarsely. It is permissible to grate carrots on a coarse grater for soup. Disassemble the cabbage into small inflorescences, and cut the bean pods into small fragments. If you have older pods, remove the “antennae” on the sides.

Step 4

Step 4
Rinse the rice until clean and boil in a small container until tender. In general, rice can be boiled together with potatoes in a saucepan, but then the broth may turn out cloudy.

Step 5

Step 5
Remove the chicken from the finished broth. Place the potatoes in a saucepan, bring to a boil over high heat, then reduce the flame and simmer until the potatoes are tender. It will take about 15-20 minutes, depending on the size and variety of potatoes.

Step 6

Step 6
At this time, fry. Heat vegetable oil in a frying pan. Send the carrots, onions and peppers to fry. Cook, stirring constantly, until desired degree of browning occurs.

Step 7

Step 7
Cut the tomatoes into cubes. You can first peel the tomatoes (I usually don’t do this). For soup, use ripe, fleshy, sweetish varieties of tomatoes. Stir and cook for about another minute or two.

Step 8

Step 8
When the potatoes are ready, add the beans and cabbage to the pan. Cook for about 5 minutes until the broccoli is tender.

Step 9

Step 9
Add fried and boiled rice to the pan. Taste for salt and add salt if necessary.

Step 10

Step 10
Place the finely chopped greens into the pan and leave to simmer for a few seconds. Remove the finished soup from the heat and let it brew for a while.

Step 11

Step 11
When serving, add pieces of boiled chicken, fresh sour cream and allspice to the soup.

Additional rubrics

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