All vegetables (previously diced), mint with basil and tomato juice are put in a blender and mashed to a homogeneous consistency. Salt to taste. In hot weather, it can be served cold. You can warm the soup, bring to the first signs of boiling and turn it off (if the soup is cold and you do not plan to warm it up, you can take a little less ingredients for a portion of 200 ml).
Beans are steamed until softened for about 7 - 10 Minutes. If the beans are frozen - you can boil the beans for 5 Minutes until tender;
Cut the mushrooms into slices and fry in a well-heated pan until golden brown. Set aside;
Heat the vegetable broth in a pan over medium heat. Add sesame and garlic, pass 2 Minutes;
Stirring, add mushrooms and boiled beans. Salt at the end;
Cooking all together for another 5 Minutes. Serve with bread.
Ingredients
Directions
All vegetables (previously diced), mint with basil and tomato juice are put in a blender and mashed to a homogeneous consistency. Salt to taste. In hot weather, it can be served cold. You can warm the soup, bring to the first signs of boiling and turn it off (if the soup is cold and you do not plan to warm it up, you can take a little less ingredients for a portion of 200 ml).
Beans are steamed until softened for about 7 - 10 Minutes. If the beans are frozen - you can boil the beans for 5 Minutes until tender;
Cut the mushrooms into slices and fry in a well-heated pan until golden brown. Set aside;
Heat the vegetable broth in a pan over medium heat. Add sesame and garlic, pass 2 Minutes;
Stirring, add mushrooms and boiled beans. Salt at the end;
Cooking all together for another 5 Minutes. Serve with bread.