Ingredients

Title Value
1. Bulb onions 1 PC.
2. Carrot 1 PC.
3. Garlic 2 clove
4. Champignon 250 Column
5. Olive oil 1 art. l
6. White cabbage 500 Column
7. Zucchini 150 Column
8. Green beans 150 Column
9. Tomatoes in their own juice 400 Ml
10. Meat broth 2 L
11. Provencal herbs 1 Tsp
12. Black pepper taste
13. Salt taste

Cooking

1. Stage

Dice mushrooms, carrots and onions. Chop the garlic.

1. Stage. Dice mushrooms, carrots and onions. Chop the garlic.

2. Stage

Fry vegetables directly in a pan in olive oil, then add a little water and simmer the vegetables for 5 minutes.

1. Stage. Fry vegetables directly in a pan in olive oil, then add a little water and simmer the vegetables for 5 minutes.

3. Stage

Add shredded cabbage, zucchini cubes, tomatoes, beans and Italian herbs. Pour in all the broth and simmer for 20 minutes after boiling.

1. Stage. Add shredded cabbage, zucchini cubes, tomatoes, beans and Italian herbs. Pour in all the broth and simmer for 20 minutes after boiling.

4. Stage

Then salt and pepper to taste, cook for another 10 minutes. Let it infuse under the lid about 15 minutes before serving.

1. Stage. Then salt and pepper to taste, cook for another 10 minutes. Let it infuse under the lid about 15 minutes before serving.

5. Stage

Bon Appetit!!!

6. Stage

Vegetable diet soup with tomatoes and mushrooms turns out low-calorie, but at the same time hearty, tasty and fresh. Cooking such a soup is quite simple and quick; you can serve it for lunch or dinner. Mushrooms can be replaced with any other mushrooms, if you do not like beans, do not add it. This soup can also be given to children, tomatoes give the dish a slight sourness.