- Olive oil - 2 items. spoons
- Bow - 1 piece
- Celery stems - 2 pieces
- Leeks - 2 pieces
- Carrot - 1 piece
- Turnip - 1 piece
- Red Potatoes - 1 Piece
- Bank of sliced tomato - 450 Grams
- Green Onion - 3 Pieces
- Thyme - 1 Teaspoon (dried)
- Leaves of marjoram - 1 Teaspoon (dried)
- Salt - 1 teaspoon
- Chicken broth - 8 cups (unsalted)
- Fresh green beans - 2 Cups
- Zucchini - 1 piece
- Yellow Eggplant - 1 Piece
Cut the onions and celery. And pour into a saucepan. Cut the leek with ringlets, and divide them. Then add to the pan and pour 2 tbsp. olive oil. Next, put the saucepan on a low heat and stir until the vegetables thoroughly mix. Cut the turnips, carrots and potatoes. Open the jar with a tomato. Add the carrots, a can of sliced tomatoes, carrots, turnips and potatoes. Then, cover with a lid and cook for 15 minutes stirring occasionally. Now, add the chicken broth and ... ... 1 tsp. dried leaves of marjoram, 1 tsp. dried thyme, 1 tsp. salt and green onions. Cut the green beans (cut off the tips), zucchini and yellow eggplant. Add to the soup and cook with the lid closed for 15 minutes. Soup is ready, pleasant appetite.
Servings: 4