Tomato soup with beans, rice and green peas

Rich tomato soup with beans turns out to be especially spicy due to celery, garlic, cheese and spices. The dish will be hearty and delicious.

• Recipe author: Maria Dronova
• After preparation, you will receive 6 servings
• Cooking time: 30 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Water or broth 2 l
• Garlic 3 cloves
• Carrots 2-3 pieces
• Celery 1-2 stalks
• Onions 1-2 pieces
• Vegetable oil 1-2 tbsp. spoons
• Tomato paste 2-3 tbsp. spoons
• Salt to taste
• Ground black pepper to taste
• Rice 4 tbsp. spoons
• Canned or cooked white beans 120 g
• Tinned green peas ½ can
• Tomatoes 1-2 pieces
• Cheese 120 g
• Bay leaf 1 piece
• Greens to taste

Cooking method

• Put water or broth on fire. While the liquid is boiling, peel and finely chop the garlic, carrot, celery and onion.

• Fry the onion and garlic in a pan with oil, stirring frequently, until transparent.

• Place carrots and celery with them, reduce heat to low, cover and simmer for 5 minutes.

• Then add a couple of ladles of hot water or broth, tomato paste, salt and pepper to the pan. Stir and simmer for another 5 minutes.

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• Pour rice into a saucepan with liquid, close the lid and return to frying.

• Add the beans to the pan, stir and cook for another 2-3 minutes. Then send the peas there.

• Cut the tomato into slices, grate the cheese.

• Add frying and bay leaves to the rice.

• After a while, put the tomato and cheese in a saucepan. Bring to a boil and cook until rice is tender.

• Sprinkle chopped herbs over the soup before serving.

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