Tomato Soup with Beans, Mushrooms, Bacon and Vegetables
by Editorial Staff
Incredibly delicious, rich soup with beans, green peas, vegetables, and mushrooms. Soup with canned beans and tomatoes in its own juice is quite simple to prepare, and the process does not take much time. The recipe uses a little bacon, with which fresh vegetables and mushrooms are fried. For such a delicious soup, everyone at home will certainly thank you!
Servings: 8
Ingredients
- Canned tomatoes in their own juice – 600 g
- Canned beans – 240 g
- Green peas (frozen) – 150 g
- Bacon – 150 g
- Champignons – 150 g
- Bulgarian pepper (frozen) – 150 g
- Celery stalk – 100 g
- Carrots – 180 g
- Onions – 150 g
- Garlic – 2-3 cloves
- Dried thyme – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Sugar to taste
- Vegetable oil – 2 tbsp
- Water – 1 l
Directions
- Heat vegetable oil in a heavy-bottomed saucepan or cauldron. Cut the bacon (I used fresh) into small cubes. Transfer the bacon to a saucepan and fry, stirring with a spatula, 3-5 minutes over medium heat, until light golden brown.
- Peel the onions and carrots. Cut the onion into cubes, the carrots into strips. Add vegetables to sautéed bacon. Stir and cook over low heat for 4-5 minutes.
- I used bell peppers already sliced and frozen. Cut the celery stalks into small pieces. Peel the garlic and cut it into slices. Add all the chopped vegetables to the pot. Stir. Fry for 3-4 minutes over low heat.
- Rinse the mushrooms and cut them into thin slices. Add to the rest of the ingredients.
Add the dried thyme and stir the contents of the saucepan. Cook for 5 minutes over low heat. - Grind the tomatoes in their own juice with a blender together with the juice. Add to saucepan and stir.
- Pour in water. Stir and bring to a boil over high heat. From the moment of boiling, reduce heat and cook, covered for 15-20 minutes, until all ingredients are cooked.
- Then add the green peas. I use straight from the freezer without defrosting. Bring the soup to a boil and simmer for 3 minutes.
- Beans, if they are in tomato sauce, do not need to be rinsed. I rinsed with running water since I just have canned beans. Add beans to a saucepan, add salt, and ground black pepper. Stir. Taste it. Adjust with added sugar, as tomatoes can be sour. Let the soup simmer and simmer for 5 minutes over moderate heat.
- Turn off the fire. Cover the pot with a lid and let the soup sit for 10-15 minutes.
Enjoy your meal!
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