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Print Recipe
Soup with Zucchini and Beans Recipe
Fragrant, rich, vegetable soup with zucchini, beans and tomatoes for a variety of first courses!
Course First Course
Cuisine Mexican
Keyword Easy, Medium
Cook Time 60 minutes
Servings
Ingredients
Course First Course
Cuisine Mexican
Keyword Easy, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the onion and celery, grate the carrots.
    Cut the onion and celery, grate the carrots.
  2. In a saucepan, heat a little vegetable oil, add the vegetables and, stirring constantly, fry until the vegetables are soft.
    In a saucepan, heat a little vegetable oil, add the vegetables and, stirring constantly, fry until the vegetables are soft.
  3. Dice the zucchini.
    Dice the zucchini.
  4. Add it to the pan and continue roasting, don't forget to stir.
    Add it to the pan and continue roasting, don't forget to stir.
  5. Season with salt, red and black pepper, add the curry and mix.
    Season with salt, red and black pepper, add the curry and mix.
  6. Add tomatoes cut into small pieces (if desired, remove the skin) and beans (pre-drain the liquid from the jar). Stir.
    Add tomatoes cut into small pieces (if desired, remove the skin) and beans (pre-drain the liquid from the jar). Stir.
  7. Pour in the water (the amount is adjustable at will), bring the soup to a boil.
    Pour in the water (the amount is adjustable at will), bring the soup to a boil.
  8. Add the chopped herbs and minced garlic. Stir and remove the pan from the heat.
    Add the chopped herbs and minced garlic. Stir and remove the pan from the heat.
  9. Enjoy your meal!
    Enjoy your meal!

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