Hearty Vegetable Meat Broth Soup

Bright, vitamin-rich, simple and tasty, for children and adults! Vegetable soup with meat broth is good at any time of the year, but it turns out to be especially tasty and varied in the summer-autumn season, when a lot of fresh vegetables are available! You can change the composition of the products to suit your preferences.
cook time: 40 min
Ethan Rowley
Hearty Vegetable Meat Broth Soup

Nutrition Facts (per serving)

38
Calories
1g
Fat
3g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes 100 g
Salt to taste
Pepper (sweet) 1 pc
Potato 300 g
Broccoli 100 g
Parsley (2 branches) 10 g
Carrot 1 pc
Green beans 50 g
Meat broth 2.5 l

Recipe instructions

Step 1

Step 1
How to cook delicious vegetable soup with meat broth? Very simple and quite easy. To begin, prepare the necessary ingredients according to the list. I had ready-made pork ribs broth, cooked in advance. You can replace or add vegetables to your liking. For example, add green peas, zucchini, eggplant, replace broccoli with cauliflower or white cabbage.

Step 2

Step 2
You need to cook it like this: pour 2.6 liters of water into a saucepan, add any meat on the bones (ribs, shank, etc.). Choose your own pork, beef or lamb. Plus one whole onion, a couple of bay leaves, 5 peas of allspice and a level tablespoon of salt. Cook for about 40 minutes. Strain the finished broth, first removing the boiled vegetables. If there is meat on the bones, cut it off, shred it and return it to the pot along with the vegetables.

Step 3

Step 3
Wash and dry all vegetables. Peel the potatoes and cut into cubes.

Step 4

Step 4
Break the broccoli into small florets. You can use fresh or frozen cabbage.

Step 5

Step 5
Peel the sweet pepper from seeds and stems and cut into cubes. I use regular seasonal pepper, but you can replace it with bell pepper of any color.

Step 6

Step 6
Cut the carrots into small cubes.

Step 7

Step 7
If your green beans are long like mine, chop them smaller. If the beans are already chopped, there is no need to chop them further.

Step 8

Step 8
Peel the onion and cut into small cubes. If you don’t like to taste the onion in the finished soup, you don’t have to add it at all, because the whole onion has already been boiled in the broth and released its juices. If you have a broth without onions, you can add the whole onion along with the potatoes and then remove them at the very end of cooking.

Step 9

Step 9
Finely chop the garlic.

Step 10

Step 10
Also finely chop the greens.

Step 11

Step 11
Bring the broth to a boil, add the chopped potatoes, bring to a boil again and cook over medium heat for about 15 minutes.

Step 12

Step 12
While the potatoes are cooking, prepare the roast. Heat vegetable oil in a frying pan, add onion and fry over medium heat, stirring, until translucent.

Step 13

Step 13
Add carrots, broccoli, bell peppers, and green beans to the pan. Fry, stirring, all together for 7-10 minutes.

Step 14

Step 14
Transfer the contents of the pan to the saucepan. Bring the soup to a boil, simmer for another 5 minutes.

Step 15

Step 15
Finally add the tomatoes. Choose dense, elastic fruits that do not become too soft when cooked. I used whole cherry tomatoes. Add garlic and chopped herbs to the soup. Add salt to the soup if necessary. Bring the broth to a boil and cook for 1-2 minutes.

Step 16

Step 16
Remove the finished soup from the heat and let it brew under a closed lid for about 10 minutes. Then pour into plates. Bon appetit!

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