Ingredients
- 500 g canned peas (1,1 lb – 17,6 oz)
- 250 grams canned green beans (8,8 oz)
- 1 onion (100 g – 3,5 oz)
- 1 carrot (100 g – 3,5 oz)
- 200 ml tomato juice (6,7 oz)
- 2 potatoes (200 g – 7 oz)
- 1-2 tsp salt
- 2 tsp dill
- 2 tsp parsley
Directions
- Peel, wash, and finely dice one carrot and one onion.
- In a large pan, put the diced vegetables, 200 ml of tomato juice, and 2 chopped potatoes to boil in 2 liters of water (0,5 gal) for 15 minutes.
- Wash and strain the peas and the green beans.
- Add them to the soup and let it cook for 15 minutes.
- Turn off the stove, and season with salt, finely chopped dill, and parsley.
- Let the soup rest with the lid on for the next 10 minutes.
- Serve it alongside fresh bread or toast and spicy peppers.
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