Summer bean soup with mushrooms
- 300–400 g white button mushrooms
- 1 chicken breast fillet
- 350 g green beans
- 3 carrots
- 3 turnips
- 4–5 small potatoes
- half a bell pepper
- 1 onion
- 1.5–2 litres of water
- oil, salt and pepper
Cut the chicken breast into small cubes and fry in a little oil, then add the finely chopped vegetables. Next, add the half pepper and the whole onion (these will be removed before the soup is served). Simmer for a further 10 to 15 minutes.
Once the vegetables are tender, add the thinly sliced mushrooms and 1.5 to 2 litres of water. Bring to the boil and sprinkle with fresh basil before serving.
A simple summer meal that will keep your fluids topped up!