Buckwheat soup with beans. Buckwheat soup with green beans

I suggest you prepare a delicious and healthy meat soup with buckwheat, green beans and spinach. We all know about the benefits of buckwheat: it is rich in B vitamins and is the leader among cereals in terms of the content of some trace elements such as calcium, zinc, iron, iodine, etc. Another useful component soup - spinach, which is rich in protein. Vitamins A and C contained in spinach are retained even when cooked. I would also like to say a few words about green beans: this vegetable is miraculously capable of not absorbing harmful toxins, which makes it almost harmless. Green beans also contains a large amount of acids, vitamins and minerals.

Soup will perfectly diversify your home menu and will satisfy your hunger for a long time. If such a soup is cooked in water, then it can be offered for a lean menu.

To prepare the soup, I cooked the broth in advance and strained it. Add chopped onions and carrots to the finished broth.

Rinse the buckwheat well until the water is completely clean. Add buckwheat.

Following the buckwheat, send diced potatoes to the soup and cook until tender.

When the potatoes are ready, add the frozen beans to the soup without thawing, cook for about 4-5 minutes.

During this time, wash and chop the spinach. Taste the soup, add salt and pepper, then chopped spinach. Let it boil, cover the soup and remove from heat.

suitable for vegans
contains onion
contains garlic

Still not tired of the daily festive feasts? Then we go to you! And I already want a simple, to say the least - dietary - buckwheat soup.

We all know what kind of buckwheat is super-useful - it contains essential amino acids, iron, and different vitamins. A light and tasty buckwheat soup with green beans is the best for unloading!

For dietary buckwheat soup, we need:

Vegetable broth ingredients for buckwheat soup:

• 1 small carrot;
• 1 small onion;
• 1 bay leaf;
• a generous handful of dry roots (celery, parsnips, parsley);
• some fresh (frozen) dill and parsley;
• 1.5 l. water;
• a little caraway and cumin (optional);
• a few dried juniper berries (optional);
• a clove of garlic (optional)

Main ingredients of buckwheat soup:

• 0.5 cups of buckwheat (for thick soup);
• 1 small carrot;
• 1 small onion;
• 2 tbsp rast. oils;
• 5 handfuls of green beans;
• a pinch of dried paprika (in pieces);
• 2 tsp salt;
• a little bit of ground chili (optional).

Cut carrots and onions for vegetable broth in large pieces and put it in a saucepan. Put spices, herbs and roots in the same place.

Pour water into a saucepan and put it on the stove. Let the buckwheat broth simmer over low heat for about an hour.

While our broth is bubbling, we wash the buckwheat.

Cut the carrots for dressing into strips, and the onion into small cubes.

Fry on vegetable oil first the onion, and as soon as the onion is slightly golden, add the carrots to it. We fry them together for three minutes.

It's time to remove the stock from the heat and strain it through a couple of layers of cheesecloth. It turns out so transparent vegetable broth... And nothing more :).

Add salt to the broth, bring to a boil and, finally, pour our dressing and buckwheat into it. Let our dietary soup cook for three minutes.

Add green beans with pieces of paprika and leave the buckwheat soup to simmer for a few more minutes, until the beans turn from bright green to “just” green.

Turn off the heat, add a drop of ground chili and let the soup stand under the lid for a few minutes. And then we invite everyone to dinner. Bon Appetit!

Nutritionists constantly say: you need to eat soups every day! But which soups are healthy and which are not so good? A healthy and healthy lunch solution is buckwheat soup!

We all know that buckwheat is healthy: it contains few carbohydrates, but a lot of fiber, protein, iron. Especially when it comes to green buckwheat that has not undergone heat treatment.

Buckwheat soup is a dish of Russian cuisine. Only in Russia they eat such a valuable cereal as buckwheat, in other countries of the world they believe that buckwheat should be sown solely for the sake of obtaining honey.

Delicious and hearty soup buckwheat can be cooked in any broth and with any products - buckwheat will endure everything. Groats go well with a variety of vegetables, mushrooms, even dairy products. There are many recipes: from simple soups with potatoes and carrots to intricate dishes with tomatoes, prunes, potato dumplings... You can cook cabbage soup, borscht, pickle with buckwheat - everything will be delicious.

Our recipe is very simple, but hearty and tasty, it is very suitable for a winter lunch - it will fill you up and warm you up. Buckwheat grain and beans complement each other. Beans are valuable source protein, so a plate of fragrant soup will fill you with energy and vivacity.

Buckwheat soup with beans - recipe

For the soup we need: vegetable broth, green buckwheat, onions, carrots, white beans, tomato paste, olive oil, garlic, salt, spices, herbs.

Pour the broth into a saucepan, bring to a boil, pour washed green buckwheat into the pan. Cook for about 12 minutes.

Cut onions and carrots into strips, simmer in a pan in olive oil... Add garlic and herbs passed through a press: marjoram is perfect. If not, you can add any herbs to taste. Add a tablespoon at the end tomato paste... If you don't like pasta, put fresh tomatoes, mashed or diced.

Send vegetables from the pan to the pan, cook for 10 minutes.

Put in soup white beans- canned or boiled until cooked in advance will do. Add 2 more tablespoons of tomato paste, salt and black pepper. The soup is ready in two minutes.

Serve with herbs. The soup is rich and delicious. You can also add sweet to it bell pepper or season with dried paprika.