Turkish vegetable and rice soup

Ingredients

• 1 grated onion
• 1 new onion
• rice
• oil painting of a sunflower
• Fresh, peeled broad beans
• shelled green peas
• Spinach
• Baby carrots
• zucchini
• tomato
• earth apple
• Basil
• green bean
• parsley
• salt
• Hot meat broth
• black pepper
• Celery stalks
• Tomato concentrate

Peel the carrots and zucchini, then wash them with the peeled apples and chop everything into small, dice-sized pieces.

Wash the new onion and finely chop it, along with the thoroughly washed spinach and celery stalks.

Cut the green beans into small pieces, as well as the peeled and seeded tomatoes.

Place the grated onion in a pot with the chopped basil and parsley. Add the oil and tomato paste, then bring to a simmer over medium heat, stirring constantly.

Once the onions have softened, add the carrots, zucchini, potatoes, new onions, spinach, celery, tomatoes, green beans, broad beans, green peas, and rice.

Season with salt and pepper, and return to the heat for a moment, then pour in the hot broth.

Let the soup simmer over low heat until it is fully cooked, then serve.