Usuba
Vegetable Soup with Green Beans
Light vegetable soup with beef shank, green beans, and seasonal vegetables. Simple to prepare, hearty and nutritious. Starch gives the broth a delicate consistency.
- Total
- 60 min
- Standard serving
- 158.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Wash the carrots, celery, zucchini, pumpkin, and green beans. Peel the vegetables and cut them into cubes so that you get a total of 500 grams.
- 2
Step 2
Pour 2 liters of water into a pot. Add all chopped vegetables, beef shank, olive oil and a pinch of salt.
Bring to a boil, then reduce heat and simmer for 30 minutes until the vegetables are soft. Skim off foam as it forms.
- 3
Step 3
Mix the potato starch with two tablespoons of water to avoid lumps. Add a little hot broth from the pot and stir well.
Pour the starch mixture into the soup, stir and simmer for another 5 minutes.
- 4
Step 4
Remove the shank from the soup. Season to taste. Serve hot, sprinkled with fresh herbs.
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