Quick pea soup with beef

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I propose to cook a simple pea soup with beef. I just love pea soups, but cooking them is often not possible. Once, after making some salad, more than half a can of peas was left, and I came up with this quick recipe. My canned green pea soup doesn’t take much time. The secret of speed is finely chopped and pre-fried meat, like beef stroganoff.

The soup turns out to be thick, aromatic and hearty, I would even say, very similar to ratatouille. Canned green peas can be replaced with frozen peas, it is also boiled quickly.

I also advise you to cut white bread into cubes and dry in the oven or in a pan - a classic addition to this first dish, and in addition to croutons, thin slices of smoked bacon can be dried in the oven. In general, let the imagination fly, the more additions, the tastier it will be!

Time for preparing: 45 minutes
Servings Per Container: 4-5

Ingredients for Quick Pea Soup with Beef

350 g beef tenderloin;
1 large onion;
2 stalks of celery;
1 carrot;
1 tomato;
1/2 cans of canned peas;
2 tablespoons pitted black olives;
4 potatoes;
2 tablespoons of olive oil;
2 bay leaves;
1 teaspoon uchi-suneli;
a bunch of dill;
salt pepper.

The method of cooking quick pea soup with beef

Dice the onion. Heat olive oil in a pan. We send the onion to the heated oil, immediately sprinkle with a pinch of salt to give juice.

We also cut the celery stalks into cubes, add to the pan to the chopped onion.

Carefully wash, peel, carrots, three on a large vegetable grater and put in a pan after celery and onions.

We fry vegetables on a rather high fire until the onion becomes golden. Vegetables will decrease significantly in volume - this is a classic vegetable frying for soups.

Cut the beef into thin, thin slices. Meat is conveniently cut across the fibers.

Add the chopped beef to the fried vegetables.

Fry meat with vegetables, add diced tomato, put bay leaf, pour uchi-suneli.

Fry meat with tomato and spices for a few more minutes so that the beef is saturated with aromas.

Add potatoes cut into small cubes into the pan.

We lay the peas on a sieve so that the glass is liquid. Put the peas in the pan.

Pour hot water, pour table salt to taste, pepper and black pepper.

Close the lid tightly, cook over low heat for 40 minutes. A few minutes before the end of cooking, add finely chopped dill and chopped black olives.

Immediately serve. Enjoy your meal. Fast pea soup with beef turns out to be so satisfying that you can do without the second!

Everyone is used to cooking dried pea soup, which must be soaked for the night, and then cook for about an hour. Of course, any pea soup will come in handy, but when it can be boiled quickly, it's almost a holiday!