Bean soup made from canned beans. Bean soup Bean soup ingredients

Homemade bean soup with meat is prepared in a rich broth from beef ribs or brisket and, after the beans are ready, mixed with mashed boiled potatoes, which ensures a slight thickness of the soup and some similarity to pureed soups. Bean soup with meat is incredibly tasty and aromatic, very filling.

Typically, homemade soups have a complex composition. Even simple ones add a lot of different vegetables, which creates a certain range of taste. , if prepared with soul and imagination, can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in its usual version, consists only of boiled beans and meat, and vegetables in the broth are used solely as desired.

If you soak the dry beans in advance, making the soup is easy. Rich meat broth on beef ribs, ordinary vegetables and roots typical for soups, and beans - in fact, this is enough to make soup with meat and beans very tasty and satisfying. If desired, you can make the soup spicy by adding chili pepper or make it without spices at all.

We are not used to “clear soups”, light soups that look more like broths. Such soups are typical for many European cuisines. As a rule, this is a light decoction of one or two products with a minimum of other additives. However, thick puree soups are very common, often with the addition of milk or cream. Simple - boiled and mashed, a very tasty first course, somewhat unusual. During the season, we often prepare this soup with the addition of rosemary.

Bean soup with meat, unless specially thickened, will be more like. Therefore, we use mashed potatoes boiled in soup as a thickener.

For a rich broth, it is better to take beef ribs or a bone with meat. Then the broth will turn out rich and the soup with meat will be the most delicious. The bones, of course, are thrown away, but there is enough meat on them for the soup to be “meaty”. It is important that the broth simmers gently and never boils. The vegetables with which the broth was cooked can be left in the soup or eaten separately.

Bean soup with meat. Recipe

Ingredients (2 servings)

Beef ribs 400 g
Dry beans 0.5 cup
Carrot 1 piece
Onion 1 piece
Potatoes 1-2 pcs
Petiole celery 1 PC
Celery root 1 piece
Dill 3-4 sprigs
Salt, black pepper, hot pepper spices

Homemade bean soup is most delicious if the broth is made from fairly “old” beef. Veal does not provide such an amazing density of broth. The broth must have bones - ribs, brain bones, etc. After boiling, the meat is cut off the bones and returned to the broth, and the bones are thrown away. Anyone can prepare according to this principle. Soak dry beans in advance - at least for 2-3 hours, and preferably overnight.
Beef ribs, beans and vegetables for broth
Pour 1 liter of cold water into a saucepan and place the washed beef ribs in it. If you throw meat into boiling water, the top layer will instantly “set” and all the juices will remain inside the meat during cooking. This is approximately how steaks are fried - it is necessary to form a crust that will prevent the meat juice from leaking out. And, accordingly, if you need to boil it well, it is better to throw the meat into hot water - there is absolutely no need for broth there.
When foam has formed, it must be removed with a spoon or slotted spoon. Then add coarsely chopped vegetables to the broth. Just peel the onion and cut it crosswise. Peel and coarsely chop the carrots and celery root, or even leave them whole. Add a pinch of salt to the broth, add a little pepper and, if desired, add 1-2 pods of dry hot pepper. Such pepper will not give any noticeable spiciness to the first dish - only the slightest, on the verge of perception. But it will significantly improve the aroma.
Place meat and vegetables in cold water and put on fire
Cook the broth, covered, at the lowest simmer. The broth should barely boil, and under no circumstances should it boil. Boil the broth for up to 2 hours. Moreover, you don’t need to stir the broth often, 2-3 times during the entire boiling time is enough. If you are afraid that the broth will be spicy, the chili peppers can be removed from the broth at any time and thrown away.
Boil rich broth until done
When the broth is ready, remove the bones with meat and all large vegetables from the broth. Strain the broth and pour back into the pan. Cut all the meat from the bones and cut it into pieces - the size is as desired, you can even grind it with a meat grinder. Return the meat back to the broth. Add pre-soaked beans and peeled whole potatoes. By the way, it would be a good idea to sort through the soaked beans and remove all the beans that are damaged by the bug.
Add beans, potatoes and all cooked meat to the broth
Cook the soup at a low boil, then the beans will be cooked completely without cracking or losing their shape. Typically, the cooking time for beans is from 20 minutes to 1 hour, this greatly depends on the type of beans themselves. Therefore, you should be guided by the readiness of the beans. Whole potatoes in the soup take more than 20 minutes to cook, but it is worth overcooking them a little, but so that they do not become mushy.
Boil the soup until the beans are ready
Remove the fully cooked potatoes from the soup, cut into pieces and place in a blender. Add 1-2 ladles of broth and grind the potatoes to a liquid puree. Broth can be added to keep the mashed potatoes very thin. Cook the soup until the beans are fully cooked, then pour the prepared liquid mashed potatoes into the soup.
Grind the boiled potatoes into a puree and add them to the soup.

Beans formed the basis of the cuisine of Indians, residents of Arab countries and Europe several thousand years ago. Bean soup quickly satisfies hunger, it is so nutritious and healthy. Beans contain proteins, carbohydrates, fiber, vitamins B and E, micro- and macroelements. A serving of a dish with legumes will provide a person with a daily dose of substances necessary for the body. Moreover, they are completely preserved in the dried product.

Bean soup is prepared according to a simple recipe and is good both with meat broth and lean broth. Vegetarians should definitely include it in their diet, as it compensates for the lack of proteins due to giving up meat. What other ingredients should be used to make the first dish aromatic and appetizing?

In Turkey, Greece, Cyprus and Arab countries, bean soup in meat broth is made extremely rich. The broth is cooked for several hours, and the meat is taken with bones. A bowl of this soup with pieces of meat and flatbread makes up a complete lunch.

The potatoes, carrots, herbs and spices it contains make it even more nutritious. Much more vegetables are added to lean soup to give it excellent taste.

One downside to bean soup is that you have to soak the dried beans for 8-12 hours to help them cook faster. There are several ways to prepare the main component for cooking.

2 ways to soak beans

In Russia, the most popular are white and red beans, but now on store shelves you can find such types of beans as black, green, mung beans, etc. Some of them, for example, green and mung beans, are placed in soup when cooked without soaking.

The rest will have to be washed and soaked or boiled for 3-4 hours. In the East, there are soups with lamb that simmer over low heat for just such a period of time, but even for them the beans are prepared in advance.

Method 1: rinse and soak the beans in cold water for 8-12 hours.

During this time, they will get rid of oligosaccharides and antinutrients that interfere with the rapid absorption of beans. It is recommended to change the water several times to remove harmful substances. If this is difficult, you need to add a pinch of baking soda. Any remaining liquid after soaking should be drained.

It is believed that it is better to use cooled boiled water to soak beans. It gives the beans a special softness when cooking.

Method 2: put the beans in a saucepan with a large volume of boiling water, cook for 3 minutes, then let stand in the cooling water for another 1-2 hours.

The express method is suitable when you need to quickly prepare the first dish, but forgot to soak the beans. In this case, you can use canned beans.

Rules for cooking beans

The swollen beans are washed with water and placed first in a pan of boiling water. It will reach softness in 1.5-2 hours, so other products are added to the soup taking into account the cooking time. You may need to add a little water if the beans take up a significant portion.

Meat, vegetables, herbs, spices and salt do not affect the readiness of the beans, but lemon juice and vinegar can leave them tough.

Another important point: expired, overdried beans will not become soft in the soup even after long soaking and cooking. The shelf life of beans is usually 1 year; do not use them if it has long passed.

Most would consider rich stew to be the most desirable dish, but diets and proper nutrition exclude its frequent use. You can find many creative recipes where a strong broth is not essential to good taste. Below are step-by-step methods for making bean soup.

Pre-soaking the beans and using ready-made meat broth will allow you to cook bean soup simply and tasty. The more spices and herbs there are in the soup, the more aromatic and rich it will be.

You can add celery stalks or greens to parsley or cilantro. The stems should be thinly sliced or grated and added to the soup at the same time as the potatoes.

Ingredients:

300 g red beans;
1 liter of broth;
5 potatoes;
1 carrot;
2 onions;
100 g of tomato paste or tomatoes in their own juice;
1 tbsp. vegetable oil;
herbs, spices and salt to taste.

The cooking procedure is as follows.

Pour the broth into a saucepan and add 1.5 liters of water to it, bring to a boil.
Place the soaked beans in it and cook for about 40 minutes.
During this time, peel and rinse the remaining vegetables and herbs, cut the potatoes into small cubes, finely chop the onions, and grate the carrots on a coarse grater.
Fry the onions and carrots in a pan greased with vegetable oil, after a few minutes add tomato paste to them and simmer for another 5-7 minutes.
Add potatoes to the soup one at a time, after 10 minutes. carrots with onions, after 5 minutes. add chopped greens.

With pork

Spicy pork and bean soup is widely known in South America. It is also preferred to be cooked in China, in the Sichuan province, famous for its dishes with the addition of capsicum. If desired, the soup is supplemented with sour cream or grated cheese.

Ingredients:

1.5 kg pork, cut into small cubes;
250 ml broth;
1 kg red beans;
1 carrot;
1 onion;
1-2 cloves of garlic;
2 chili peppers;
1 kg of tomatoes in their own juice;
2 tbsp. vegetable oil;
ground black pepper and salt to taste.

Pour vegetable oil into the bottom of a thick-walled pan and fry the pieces of pork in it until it is browned on all sides. During the frying process, add chopped garlic to the meat.
Place soaked beans, finely chopped chili, salt, spices on top, pour in broth and tomatoes with juice.
Cook the soup for about 1.5-2 hours until the beans are soft.

With mushrooms and bacon

Bean soup is prepared in mushroom broth, which gives it a unique aroma. It has few ingredients, but it takes a long time to cook due to the beans.

Ingredients:

200 g black beans;
100 g fresh butter;
150 g bacon;
1 onion;
1 small carrot;
1 tsp each butter and vegetable oil;
salt to taste.

The cooking procedure is as follows.

Pour 1.3 liters of water into a saucepan, after boiling, put the soaked beans in it and cook for 30 minutes.
During this time, grease a frying pan with butter and olive oil, fry finely chopped onions and carrots and diced bacon.
Lastly, add the washed and sliced mushrooms.
Place the roast in a pan, add salt and cook until the beans are ready.

There are many recipes for Tuscan soup. It is prepared with minced meat, chicken, fish or lean. The only common component included in any of its types is cream or fat sour cream.

Tuscan soup was created primarily for a hearty late lunch when you needed to satisfy your hunger. Because of this, most recipes suggest preparing a rich broth and adding cream to it.

Ingredients:

350 g white beans;
600 ml chicken broth;
100 ml heavy cream;
1 carrot;
1 onion;
1 stalk of celery;
2 cloves of garlic;
4 tbsp. olive oil;
a bunch of parsley;
3 thick slices of whole grain bread;
½ tsp. Provençal herbs, salt and pepper to taste.

The cooking procedure is as follows.

Sort the beans, rinse and soak in water for 12 hours.
Drain off the remaining water and rinse the beans again.
Boil water in a saucepan, add beans and cook for 30 minutes, then drain the water.
Boil water in the pan again and cook the beans in it for another 1.5 hours.
2 tbsp. Pour olive oil into a frying pan and put on fire, gradually adding finely chopped onion, garlic, grated carrots and a stalk of celery.
When ready, add herbs and spices and salt.
Lastly, put half of the cooked beans in the pan, pour in half a glass of broth and simmer for about 5 minutes.
Place the roast in a blender and puree it.
Pour the broth into the pan, add puree and the other half of the beans, cook for 5 minutes, then pour in the cream.
Pour the remaining olive oil into a frying pan, cut out croutons from the bread and fry them in oil, and then rub with a clove of garlic.
The soup is served in portions in bowls with croutons, sprinkled with chopped parsley.

With Chiken

The classic bean soup recipe allows for the broth to be cooked using poultry rather than meat. You can also use canned beans. It does not need to be soaked, it is immediately ready for use. The soup cooks for about an hour, including preparing the chicken broth.

Ingredients:

chicken breast;
3 potatoes;
1 sweet pepper;
1 carrot;
1 onion;
2 tbsp. vegetable oil;
herbs, spices, salt to taste.

The cooking procedure is as follows.

Wash the chicken breast, remove the skin, place in a saucepan with 2 liters of cold water and cook until tender. Add salt at the end.
Grease a frying pan with vegetable oil, fry chopped onion, grated carrots and finely chopped sweet pepper.
Peel the potatoes and cut into cubes.
Remove the cooked chicken breast from the broth and put it on a plate, and put the potatoes and beans in it and cook until the potatoes are half cooked.
Add roast, spices and diced chicken to the soup.
Before serving, sprinkle the soup with chopped herbs.

With smoked sausage

Soup with smoked meats always smells delicious and turns out rich and tasty. Sometimes sausage is replaced with smoked knuckle. The soup broth should not be strong due to the addition of sausage.

Ingredients:

600 ml broth;
250 g smoked sausage;
400 g canned beans in tomato sauce;
2 potatoes;
1 sweet pepper;
2 carrots;
1 onion;
1 tbsp. tomato paste;
2 tbsp. vegetable oil;
1 tsp dried basil, herbs, salt to taste.

The cooking procedure is as follows.

If the beans are not canned, but dried, they should be soaked for 12 hours and then cooked for 1.5 hours until tender.
Place finely chopped onions and carrots in a frying pan with vegetable oil, saute them for 5-7 minutes, then add sausage and tomato paste cut into thick circles.
Peel the potatoes and cut into cubes, and the pepper into strips.
Add potatoes and beans to the boiling broth and cook for 10 minutes.
Add frying, and in 5 minutes. until ready – dried basil.
Remove from heat and let sit for an hour.

From canned beans

In any recipe, dried beans can be replaced with canned ones. You can find cans of red and white beans at the store. There is no need to add the sauce to the soup along with it. This option will significantly save time on preparing soup.

The only drawback is the presence of preservatives, which will not be present in soaked and cooked beans.

With dumplings

If in the warm season vegetable soups are more desirable, then in winter you want to treat yourself to a first course in a strong broth with high-calorie ingredients. Bean and dumpling soup is included in the “winter” menu and will delight the family with fluffy dumplings, tender beans and vegetables.

Ingredients for dumplings:

120 g flour;
2 eggs;
60 g butter;
90 g water;
greenery.

The procedure for preparing the dumplings is as follows.

Heat oil and water in a high-sided frying pan, add flour and knead the dough until smooth.
Place the mixture in a bowl, cool and add one egg.
Finely chop the greens and add to the dough along with the second egg, knead until a plastic mass forms.

Soup ingredients:

600 ml broth;
200 g white beans;
1 carrot;
2 potatoes;
1 onion;
greens, salt to taste.

The cooking procedure is as follows.

Place the soaked beans and a whole onion into the boiling broth and cook for 30 minutes.
Add diced potatoes and coarsely chopped carrots.
As soon as the potatoes become a little softer, add the dumplings, add salt and cook for about 10-15 minutes.
Before serving, sprinkle with chopped herbs.

Conclusion

Making bean soup is accessible to novice housewives. Knowing the taste preferences of family members, it will not be difficult to choose the right recipe. This soup goes well with fresh vegetable salad and meat appetizers.

The dish is so satisfying that when served with a sandwich with cheese or meat, it is unlikely that something hot will be needed. Bean soup is served with croutons, grated cheese and chopped herbs, so that everyone can put on their plate whatever addition they see fit.

The idea of improving the recipe and trying the soup with different varieties of beans will appeal to housewives who love culinary experiments. They will not disappoint your family and guests, because bean soup almost always turns out amazing and nutritious.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

But first, let's look at how to prepare beans for cooking. It is known that beans are a product that requires pre-soaking according to certain rules, and it is better to know the rules - this will significantly facilitate the efforts and improve the results.

How to soak beans - 2 ways

First, you need to thoroughly rinse the beans, sort them, and remove wrinkled and damaged beans.
Now you can move on to soaking. There are two ways to do this.

The first is long soaking. Place the beans in a large container and fill with water. Let it stand for 8-10 hours (less is possible, you should be guided by the beans - they should increase 2-3 times). During this time, you need to drain the water several times. If you soaked the beans overnight, add soda to the liquid at the rate of 0.5 teaspoon per 0.5 liter to prevent the liquid from souring.

Advantages of the method:

Prolonged soaking destroys the oligosaccharides contained in the beans, which cause gas formation.
the beans do not burst during the cooking process, which is important if you are preparing bean soup;
the taste of the finished beans, which were soaked in this way, has a more pronounced and delicate taste.

Flaws:

you need to plan the preparation of the dish;
labor-intensive process - you need to change the water;
Soaking causes the beans to discolor.

The second method is quick soaking. Pour the washed beans into a large saucepan, add water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let the beans sit in hot water for 1 hour. After this, continue cooking.

Advantage of the method : fast, no need to plan the preparation of the dish in advance.

Flaws:

beans often burst;
the taste is not as rich as beans that have been soaked for a long time (but they absorb the aromas of spices better).

If you plan to cook the dish for a long time - about 4 hours, then you can skip soaking altogether. But you will have to cook on low heat, making sure that the liquid does not escape.

Red beans can also be cooked without soaking, and to speed up the process, add 1 tablespoon of cold water to the pan every 5 minutes. As a result, it will be ready in about 2 hours. Canned beans are only washed.

After soaking, the beans are ready for further cooking.

General rules for cooking beans

Place it in a large saucepan as it needs a lot of liquid and will expand as it cooks.

Pour in cold water in a ratio of 1 to 3 and 1 tablespoon of vegetable oil to reduce foaming during cooking and increase the temperature of the liquid. Please note that beans are poured with both cold and hot water (depending on the recipe).

Bring the contents of the pan to a boil and reduce the heat to medium-low. When cooking, the water will evaporate and the volume of the beans will increase, so you will have to add a little water.

Do not cover the pan with a lid to prevent the beans from browning while cooking.

After 40 minutes, start checking the condition of the beans - pull out 3 beans, if they are soft, then they are ready, if at least one is hard, cook further. After all, in its raw form it contains dangerous substances for humans. Repeat the procedure every 10 minutes.

To reduce bitterness and speed up cooking, you can change the water in the pan after an hour.

The salt should be added about 10 minutes before you plan to turn off the gas, as it slows down the cooking process.

If the beans are part of the soup, then you need to boil them until half cooked, drain the liquid and continue cooking with the broth.

If the dish involves the presence of raw meat, then they begin to cook it along with beans. But other ingredients that do not need long-term heat treatment or will be harmful (some vegetables, herbs, cooked meat) are thrown in shortly before the soup is ready.

Do not add acidic ingredients such as vinegar or tomato paste until the beans are tender, otherwise they will fall apart.

Lenten bean soup with olives

In Greece, bean soup is called “the food of the poor” (like we have potatoes) for its satiety and unpretentious ingredients. Without such a lean soup, Greek cuisine is just as unimaginable as Ukrainian or Russian cuisine without borscht. In winter and on cold autumn days, every housewife certainly serves it on the table at least once a week.

Ingredients for the recipe for 4 people:

500 g medium white beans
1 wine glass olive oil
1 large bunch of celery, coarsely chopped
2-3 sprigs of celery
8-10 carrots, cut into thick slices
3-4 onions, diced
1 kg tomatoes, peeled and coarsely chopped
1 wine glass of tomato juice
1-2 whole hot peppers
2-3 leeks, diced
salt and freshly ground pepper
1 pinch of sugar
150 g of any olives

Soak the beans from the previous evening in warm water.

How to handle beans? Nutritional and culinary experts recommend soaking beans. Firstly, it facilitates digestion, and secondly, it softens the beans, which significantly reduces the cooking time of bean soup. Different types of beans require different handling. So, “big-eyed” beans are quite tender, they do not require overnight soaking, half an hour is enough. Old beans with tough, coarse skins (almost all varieties of red beans) need a long soaking, they are left overnight. Get acquainted with.

Place the beans in a colander to drain excess liquid and place water in the pan. As soon as the water boils, add the beans and cook for 30 minutes.

Then drain the beans again into a colander, pour water back into the pan and put it on the fire. As soon as the water boils, add the beans along with olive oil, as well as all other ingredients except the olives. Cook the beans until the skin begins to split.

Meanwhile, soak the olives in a cup of water for 30 minutes to release the salt, then drain the olives in a colander, drain and add to the soup.

Leave the soup on the heat for another 10 minutes and then remove from the heat. Garnish it with fresh celery sprigs when serving.

Note. Not everyone likes carrots and not everyone uses them. This doesn’t make the dish worse, but it does become different.

Bean soup mix with smoked sausage

This wonderful French bean soup consists of a bean mix, so it would be more correct to call it bean soup rather than bean soup. The basic principle: take all the beans you have at home and get a very, very tasty soup. Yield: 8-10 servings.

Ingredients:

Take equal amounts, 1 cup each, of dried yellow peas, fresh or frozen green peas, lentils, lima beans, pinto beans, white eyed beans, red snap beans, and pearl barley.

This mix is designed not for 1 time, but for 8-10. Mix all the beans, divide into portions and take 1 cup or a little more from there. The rest of the mass can be stored for at least 1 year (but you will eat it much earlier).

1-2 servings of beans
boiled water (pour so that it is 7-8 cm above the contents of the pan, for the indicated number of beans this is about 6 cups)
1 large onion, finely chopped
1 large carrot, diced
chili pepper 0.5-1 tsp. 9depending on spiciness)
salt to taste (1-1.5 tsp)
allspice to taste – ¼ tsp.
cloves - several pieces
50-100 g smoked sausage such as chorizo
800 g diced tomatoes
1 tbsp. l. lemon juice

Take 1-2 servings of beans, cover with boiled water 5 cm above. Place on the fire, bring to a boil, simmer for 2 minutes. Then remove from heat and let the beans steep for 1 hour. Drain the water and fill with clean boiled water. Bring to a boil again. Then reduce the heat, cover the pan with a lid and simmer for 1-1.5 or even 2 hours - after about this time the beans will become soft.

Add onion, carrots, crushed red pepper, salt, pepper and cloves. Increase the heat until the water boils. Then reduce again and cook for 30 minutes.

Add the sausage and leave the food on low heat for another 15-20 minutes.

Nutrition information per serving (1 cup) is approximately 200 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 664 mg sodium, 25 g carbohydrates, 8 g protein, 10 g protein.

Bean soup with pork

Quite a simple soup for pork lovers. If you prefer dietary meat, choose appropriate cuts.

Ingredients:

pork - 500 g, cut into large pieces
white beans - 300 g
carrots - 1 large
onion - 1 head
garlic - 3 cloves (squeeze through a press)
oil - 2 tablespoons soybean oil
parsley
mint
paprika - 1 tsp.
salt, black pepper
cold water - 6 glasses

Boil the pork and then fry it in oil. Leave the meat broth - you will need it later.

Rinse the beans in cold water. Fill with boiled water, boil, then drain this water, pour in new water and set to cook bean soup.

After the water boils, add a little hot meat broth to it. Prepare the vegetables (cut the carrots and onions, squeeze the garlic through a press, chop the parsley and mint. Sauté the onions and carrots in vegetable oil.

Towards the end of cooking the beans, add the vegetables in oil and garlic. Add meat there too. Season with salt and pepper.

Serve by sprinkling the bean soup with meat with herbs.

Bean soup with mushrooms and bacon

You don't need to add bacon to this bean soup. You can also choose mushrooms at your discretion. If it is a dry mixture, then you will get bean soup with mushroom broth.

400 g beans
400 g mushrooms (champignons)
2 l. vegetable oil
1 small onion, thinly sliced
1 clove of garlic
100 g bacon, diced
3 stalks celery, chopped
Bay leaf
fresh parsley 1 bunch

Soak the beans for several hours. Then change the water and cook the beans.

Sauté the onion, bacon, celery and garlic in a preheated pan in vegetable oil until lightly caramelized. Add the mushrooms and simmer until they release their liquid. Add water to cover the contents by 2 fingers, as well as salt, pepper and bay leaf. Cook over low heat for 10 minutes.

When the beans are almost ready, add the addition from the pan and leave them on the fire for another 15-20 minutes. Add beans until warm. Chop parsley into each plate.

Quick canned bean soup

If you're short on time, make this bean soup. 6It will take you 10 minutes to prepare, and the preparation itself will take no more than 15 minutes. Comfortable.

Ingredients for the recipe for 6 plates:

1 tablespoon butter
2 onions, finely chopped
3 cloves garlic, minced
fresh tomato puree - 450 g (more to taste)
1.5 cups vegetable or chicken broth (you can also use water)
2 cans red beans (450g each), drained and rinsed
2 tablespoons freshly chopped oregano or 1 tsp. dried
1 tablespoon sugar

Pour vegetable oil into a preheated frying pan and fry the onion and garlic until soft. Add the tomatoes and, stirring, continue simmering for 1-2 minutes. Then add the broth, bring to a boil and simmer for another 5 minutes.

Add canned red beans, oregano and sugar, simmer for 5 minutes, then season with salt and pepper.

Serve with crispy garlic toast.

Bean and ham soup

A hearty and simple soup that will help you profitably “recycle” pork legs lying around in the refrigerator with little meat left on them. Vegetables will add nutrition, and spices will add a piquant taste.

Ingredients for recipe for 9 servings:

dried white beans 450 g
water 8 tbsp.
garlic (carefully chopped) 1 tsp.
shank or leftover pork ham 1 pc.
celery stalk with herbs 1 pc.
salt ½ tsp.
onion 1 tbsp. (cut in small pieces)
mustard powder 1 tsp.
sliced ham 2 tbsp.
carrots (cut into slices) 1 tbsp.
bay leaf 2 pcs.
ground white pepper ½ tsp.
greenery

Sort through the beans and discard any damaged, wrinkled or discolored beans. Rinse it under cold water. Place beans in a large saucepan, add salt and boil water over high heat. Turn off the gas. Let the beans sit in the hot water for at least 60 minutes.

Meanwhile, chop the carrots, onions, celery, garlic, and ham.

After 60 minutes of soaking, return the pot of beans to the stove, turn the heat to high, and add the ham hock, carrots, celery, onion, garlic, mustard powder and bay leaf. Stir well, boil again, then be sure to reduce the heat to almost a minimum, and cook for about 1 more hour (possibly more, be guided by the beans - they should become soft).

Remove the shank or leg; if there is meat on the bone, it can be cut into soup or used for other purposes. Add the ham and cook for another 30 minutes (still on low heat). Chop the greens. Remove the bay leaf, season with pepper to taste, and garnish with herbs.

On a note. The soup turns out rich and thick. If you prefer thinner dishes, add more water when cooking. And if you want the beans to be soft and cook quickly, then soak them overnight.

Black bean soup with 3 peppers

Black beans are rich in dietary fiber and protein, which is closest in composition to animal protein. It is good for the heart and intestines, and also looks very impressive. Prepare crisp white dishes and bright vegetables, and you'll have a meal worthy of the best restaurants.

Ingredients for recipe for 6 servings:

black beans 450 g
chicken or vegetable (for a lean dish) broth 4 tbsp.
3 cloves garlic, peeled
salt 1 tsp.
water 500 ml
different types of pepper: red, green, yellow, 1 pc. everyone
onion 1 pc.
chili powder ½ -1 tsp.
cumin ½ -1 tsp.
for decoration: sour cream, avocado, coriander leaves, lime wedges, tortilla

Prepare the beans: rinse, sort and either soak overnight or cover with water in a medium saucepan, bring to a boil and let sit in hot water for about an hour.

Heat the broth and 2 tbsp. water (you can get by with just water, but broth from chicken or vegetables will add flavor to the dish), chop the pepper, garlic, onion (leave a little of each type of pepper for later, for decoration).

Rinse the beans again. Fill it with broth, add vegetables, boil.

Reduce heat, cover the pan, and cook for 1.5 hours. Add salt, spices: chili powder, cumin. Close the lid and cook for about another hour - be guided by the beans and the liquid level, depending on what kind of soup you want - thick or thin.

Shortly before the soup is ready, start preparing decorations for serving - cut up the remaining pepper, coriander leaves, lime wedges, break or carefully cut into tortillas.

Pour the finished soup, add a spoonful of sour cream, bright herbs and vegetables.

On a note . If you are in a hurry, you can make the broth from a regular bouillon cube. But, of course, this is not the “healthiest” way to prepare this dish.

Tuscan bean soup

Do you like to get acquainted with foreign cuisine? Try this hearty soup originally from Tuscany and let real Italian passions boil in your kitchen. The good news is that the recipe is easy to make meatless. But in order to reliably reproduce the cooking technology, you will definitely need a thick-walled cast iron pan with a lid. In extreme cases, it can be replaced with dishes made of ceramics or clay.

Ingredients for recipe for 6 servings:

onion 1 pc.
celery 2 stalks with herbs
carrots 2 pcs.

yellow zucchini 1 pc. (average)
zucchini 1 pc. (average)
4 cloves garlic, peeled
red pepper 0.25 tsp.
dried thyme, rosemary each 0.25 tsp.
vegetable (if the dish is not lean or vegetarian, then chicken broth is good) 1 l
canned beans in a jar, including liquid 800 g
800 g canned tomatoes with brine
sugar 1 tbsp.
cabbage, chopped into strips 3 tbsp.
salt 2 tsp.
black pepper (preferably freshly ground) 1 tsp.
white wine vinegar 1 tbsp.
parmesan for garnish

Squeeze the garlic using a press, cut the onion, zucchini, zucchini, carrots, celery, wash the cabbage (do not shake off small drops of water), chop it, rinse the beans from the jars.

In a large saucepan (at least 6 liters, since you make a lot of soup), heat the indicated amount of olive oil over medium heat. Pour the chopped vegetables into the pan: onions, zucchini, zucchini, carrots, celery. Fry, stirring all the time, for about 4 minutes.

After this, add garlic and spices: red pepper, thyme, rosemary. Fry for no more than 30 seconds. Pour in the broth, throw in the beans and tomatoes. Bring to a boil, reduce heat and add cabbage. Cover with a lid and cook for approximately 15 minutes.

Using an immersion blender, carefully puree the ingredients until the soup is smooth. But don’t bring it to a mushy state - let some pieces remain untouched, this way the dish will look more attractive.

Add the specified amount of salt, sugar, pepper. Taste and add spices if you think necessary. To decorate, chop the Parmesan cheese. Serve with a slice of crusty bread (preferably homemade or straight from the bakery).

Soup with beans and potatoes

An inexpensive and tasty soup, the recipe of which can be easily changed a little, depending on what plant ingredients you have. Roughly chopped vegetables look appetizing and are perfectly filling. It is also advisable to cook in a cast iron pan or with a thick bottom.

Ingredients for recipe for 8 servings:

leek 2 pcs.
carrots 2 pcs.
Provencal spice mixture 1 tbsp. or thyme, oregano, rosemary, 1 tsp each. every
canned chopped tomatoes 420 g
vegetable broth (you can just use boiled water) 6-7 tbsp.
garlic 2-3 cloves, peeled
celery 2 stalks
potatoes 2 pcs. (medium size)
½ large head cabbage
olive oil 24 ml (2 tbsp)
canned beans 850 g
salt, pepper (preferably freshly ground) to taste
for decoration: parsley 1/4 tbsp. (chop finely)

Wash and chop the vegetables, squeeze the garlic.

Heat the olive oil in a large saucepan, add the chopped leeks, carrots and celery and fry for about 5 minutes. Add garlic and spices to the mixture, fry, stirring with a spatula, for 1 minute.

Throw in the tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover with a lid, reduce heat, and leave the mixture to simmer for 30 minutes until the potatoes and cabbage are soft. Add salt and other seasonings.

Before serving, garnish with herbs.

On a note. If you don't have leeks on hand, replace them with 1 regular onion. You can also take a ready-made mixture of Italian spices. If you like a spicier taste, then ground red pepper works well here.

Chicken and bean soup

Easy to prepare, hearty and flavorful soup is ideal for the cold season. If the chicken and broth are already cooked, it will take about 45 minutes.

Ingredients for recipe for 6 servings:

onion 1 pc.
chicken breasts (peeled, without skin and bones) 4 pcs.
canned beans, including liquid 800 g
hot green pepper 1 pc.
salt 2 tsp.
chicken broth 2.5 tbsp.
olive oil 24 ml (2 tbsp)
garlic (finely chopped) 2 tsp.
cilantro 12 sprigs
hot cayenne pepper 0.5 tsp.

Chop vegetables, herbs and chicken, chop garlic.

Heat the olive oil in a saucepan (preferably a heavy-bottomed one to distribute the heat evenly) over medium heat. Stirring lightly, fry the onion and garlic in hot oil for 5 minutes. Remove them from the pan and set aside in another bowl.

Place the chicken in the pan without adding any oil. Stirring, fry for 5 - 7 minutes (time depends on how fried you like your meat).

Return the onion-garlic mixture to the pan and add the beans, broth, chiles, cilantro, salt, green pepper and cayenne.

Bring the soup to a boil, then gently reduce the heat and let it simmer until the beans are tender (20 minutes).

Decorate with greens.

Since there is quite a lot of meat in the soup, you can safely increase the amount of broth and add more beans.

On a note. If you want the chicken to better absorb the aroma of spices, you can tear it into small pieces instead of cutting it.

This product is indispensable during the winter cold, as it contains many vitamins, minerals and nutrients that help maintain immunity. Recipes for soups with beans are very diverse. They are cooked in meat, mushroom broth or water. Potatoes, dumplings, sausages and meat products, carrots, onions, herbs, champignons, processed cheese, tomatoes and bell peppers are added to it. It should be seasoned with mayonnaise or sour cream.

The five most commonly used ingredients in recipes are:

There are options for making puree soup. They are made from canned or dry beans. Children really like this dish, it is very nutritious and can easily replace the second one. You can prepare this treat yourself, requiring a minimum of time and products. But you should carefully follow the requirements and recommendations specified in the recipe so that the result meets your expectations. It is important to strictly observe the proportions, temperature and cooking time so that the vegetables do not become too boiled, but do not remain tough.

Delicious, rich bean soup is what you need for a hearty lunch. You can cook from raw beans, or you can add canned beans - quick and easy!

Bean dishes are considered not only filling and very nutritious, but also very healthy. After all, beans contain a huge amount of vitamins, which are so necessary for the proper functioning of human organs.

It has a particularly good effect on the functioning of the heart and blood vessels. Therefore, you should not neglect this product, but at least once a week prepare some dishes from it.

300 grams of red beans;
Potato tubers – 3-4 pieces;
1 carrot;
Onion – 1 piece;
1 liter of beef or chicken broth;
Tomato paste – 70 grams;
Salt - according to your preference and taste;
Seasonings and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

The beans need to be sorted the day before, washed and filled with water. Leave it in the water for 5-6 hours, due to this it will cook faster.

Place the pan with the broth on the stove, add another 1-1.5 liters of water and heat it up.

As soon as the liquid begins to boil, drain the water from the beans and add them to the broth. Boil for 30-40 minutes.

Remove the skin from the potatoes, wash and cut the tubers into slices.

Remove the skins from the onion and cut into small squares.

We wash the carrots, remove dirt and cut them into strips.

We put a fryer with vegetable oil on gas and first add onion pieces there. Fry for a couple of minutes until golden.

Season everything with tomato, add salt, spices and seasonings. Mix everything and simmer the ingredients for another 4-5 minutes over low heat.

After half an hour of cooking the beans, add the potatoes and boil for 10 minutes.

Rinse the greens and cut into small pieces.

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Recipe 2: Delicious Bean Soup Without Soaking

Lenten dishes, that is, those cooked without meat, eggs and other animal products, are included not only in the menu of vegetarians or those who fast for religious reasons. Such dishes are useful for everyone - they are tasty, dietary and varied. Of the first courses, the recipe for lean bean soup is especially good, and I like it in several variations.

lean bean soup, where the red bean recipe includes a lot of different vegetables. It can be prepared at any time of the year. During the season, use fresh vegetables; in winter, frozen ones are perfect. The cooking process itself is not complicated and will take little time if you boil the beans first.

You can cook lean red bean soup on the stove or in a slow cooker. If you have a pressure cooker, use it to boil the beans. This process will take about 20-30 minutes, without pre-soaking in cold water.

dry beans - 320 g
potatoes - 650 g
carrots - 200 g
onion - 230 g
celery root - 260 g
sweet pepper - 150 g
sunflower oil - 30 g
salt - to taste
ground black pepper - to taste
bay leaf - 2-3 pcs.
water - 3-4 liters
greens - to taste.

Before boiling, rinse the beans thoroughly in running water. You can mix bean varieties for soup, just choose beans with approximately the same cooking time.

I boil beans in a pressure cooker for 25 minutes on the “stew/beans” setting. Otherwise, fill the swollen beans with fresh water and put on fire. Boil it. Boil for 2-3 minutes, drain in a colander and rinse with cold water. Fill with cold water again and bring to a boil. Repeat this procedure 3-4 times, and only then boil until soft.

Prepare potatoes and celery. Peel and rinse root vegetables. Cut into small cubes.

Boil about 2 liters of water. Add potatoes and celery root to boiling water. Bring to a boil again. Cook for 10-15 minutes until soft.

In a frying pan in sunflower oil, fry the chopped onions and grated carrots until soft.

Once the potatoes and celery are soft, add the cooked beans. Stir, boil and cook for 5-7 minutes over low heat.

Add chopped bell peppers and fried vegetables. Season to taste with ground black pepper, salt, and add bay leaf. Bring to a boil. Cook for 5-7 minutes.

Wash any aromatic greens, chop finely and add to the soup. Stir and turn off the heat. Let it brew a little under the lid.

Delicious lean bean soup is ready.

Recipe 3: Canned Bean Soup

Canned bean soup is by far the fastest way to make soup. It is prepared extremely simply. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and the vegetable dressing will quickly fry while the potatoes are boiling. Total: it will take you no more than 20-25 minutes to prepare a tasty, satisfying and rich soup.

This recipe definitely deserves your attention and is worth adopting!

Potatoes (medium) – 3-4 pcs.;
Carrots – 1 pc.;
Bell pepper – 1 pc.;
Onions – ½ pcs.;
Canned red beans – 1 b.;
Tomato paste – 1-2 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Water or broth - 1 l;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

Boil water in a kettle or broth in a saucepan on the stove. You can use broth made from any type of meat or vegetables. Choose beef or pork bone broth for a rich and nourishing soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut into small cubes. The smaller the cubes, the thicker and quicker the soup will be. Add the potatoes to the pan and lightly add salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, cook for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Next, to save maximum time, turn on the second burner, place a frying pan with vegetable oil on it and, while cooking the potatoes, prepare the tomato and vegetable frying for the soup. Peel the onions and carrots, cut out the seeds from the peppers, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into small cubes, and the pepper can be cut into larger cubes.

By this time the oil has already warmed up enough. You should start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), add peppers and carrots to it.

Cover the frying pan with the vegetables and simmer them until soft - this usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable frying. l. water so that the fry does not burn. After 7 minutes, add tomato paste to the vegetables and mix well.

Keep the frying on the stove with the lid closed for about 1-2 minutes and add it to the already prepared potatoes in the pan.

Drain the canned beans in a colander and rinse them well with cold water.

Add canned beans to the resulting soup.

If desired, season the bean soup with spices and add a bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Cover the soup with a lid and let it brew for 15 minutes with the stove off.

Serve the soup in portions, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a delicious and nutritious dish. It is great for diversifying the menu, especially when you get tired of traditional soups and borscht.

beans 2/3 tbsp.
meat 400 g
potatoes 2 pcs.
carrots 1 pc.
vegetable oil
tomato juice 1 tbsp.
garlic
black pepper
Bay leaf
greens (fresh or dried)

The beans must be filled with water in advance and left for at least 3-4 hours, and ideally overnight. In general, there are different types of beans: one boils well, it is great for mashed potatoes or cutlets, while the other softens well when cooked, but at the same time retains its shape, which is what should be used for soup.

Note: if the beans take a long time to cook and remain firm, then most likely they are from last year. After the beans have been in the water for several hours, the latter must be drained. Then put this type of legume in boiling water and cook until tender. This takes from 30 to 60 minutes.

Put the meat to cook. After 30 minutes of boiling, drain the broth and add new water to the meat. Peel, wash and grate the carrots on a coarse grater. Fry. Add to broth.

Note. If you want the carrots in the soup to be a bit firm, add them to the broth at the very end. Pour tomato juice into a frying pan with vegetable oil. Boil a little.

Add chopped garlic, bay leaf, pepper, salt. Cook for another 1 minute and turn off.

Peel, wash and cut the potatoes into medium cubes.

After 1 hour of cooking, remove the meat, cut it and return it to the broth.

Place the potatoes in the broth and lightly salt them. Cook until done.

At the end, add boiled tomato juice, beans, and spices. 1 minute after boiling, turn off the heat. Let the soup brew for 20-30 minutes.

When serving, add greens to the white bean soup.

Recipe 5: bean soup with chicken (step-by-step photos)

I suggest preparing a very tasty and satisfying bean soup with chicken. The soup has a velvety texture, very aromatic and rich. Bean lovers will definitely love this soup.

400 g chicken meat (two drumsticks and fillet);
2 cups dry beans;
1 carrot;
1 onion;
1 tbsp. l. seasonings from dry vegetables;
1 bay leaf;
salt, ground black pepper;
vegetable oil.

Add onion and carrot dressing to bean soup, add bay leaf, bring to a boil and turn off. Let the soup sit for 20 minutes and serve.

Delicious and aromatic bean soup with chicken is ready.

Recipe 6: Bean soup with lamb and garlic

lamb ribs – 0.5-0.7 kg;
white beans (dry) – 1 cup;
carrots (large) – 1 piece;
onion (large) – 1 piece;
2-3 potatoes;
tomato paste – 1-2 tbsp;
salt, peppercorns, ground pepper, bay leaf;
garlic for serving.

Beans must be soaked overnight in cold water. Then boil until almost done in NOT salted water.

We wash the lamb ribs, peel them if necessary, fill them with cold water and cook the broth.

Cook for about an hour and a half, remembering to skim off the foam. About 10 minutes before it’s ready, add the peppercorns and bay leaf.

Strain the finished broth, cool the ribs slightly and separate the meat from the bones.

Peel the onion and finely chop it. Lightly fry in fat or butter.

Add carrots cut into small cubes to the onion and fry over medium heat for another 2-3 minutes.

Add tomato paste, stir and fry for another couple of minutes.

In the prepared strained broth we place the meat, beans boiled until half cooked and diced potatoes. Cook everything together for about 30 minutes (until the potatoes and beans are soft). Add the fried vegetables to the soup and cook over low heat for another 7-10 minutes. Salt to taste!

Add the garlic directly to the plates just before serving. And don't forget about freshly ground pepper.

The taste and aroma are divine!!!

Recipe 7, step by step: bean soup with mushrooms

Bean soup with dried mushrooms is a very old dish. More than one generation of housewives prepared soup with mushrooms and beans in their kitchens, inhaling the aromas of the pan and giving in return a piece of their culinary talent. Now it’s our turn to fast and try to make aromatic bean soup with mushrooms with our own hands.

But first, a little about the dish itself. Despite the fact that the set of ingredients used is very small, the lean bean soup turns out to be very rich in taste. The combination of beans, potatoes, standard frying for soups and mushrooms is very, very successful.

potatoes - 5 pcs. (medium size);
beans - 0.5 cups;
carrots - 1 pc.;
onion - 1 pc.;
water;
dried mushrooms 15 gr.;
flour 1 tablespoon (even with the sides of the spoon);
vegetable oil;
salt;
black pepper.

Making bean soup with dried mushrooms starts with the mushrooms. They give it that unique, recognizable and interesting taste and aroma.

Before you start implementing the recipe, you need to soak the mushrooms for 2-3 hours. To do this, you first need to wash them a little, and then fill them with water, covering them completely. At first they may float to the surface, but later, when they absorb water, they will sink to the bottom.

Peel the potatoes and cut into small pieces.

Chop the onion as finely as possible; for this you will need a very sharp knife. Cut the carrots into small strips.

Place the frying pan on the fire, and when it is well heated, add 2 tablespoons of vegetable oil. Place the onions and carrots in the pan and fry a little.

Add flour and mix well to combine all ingredients, keep on fire for a while.

Pour in approximately 100 ml of water, dividing it visually into 2 parts. After adding the first one, stir the resulting mixture, then pour in the rest. Due to the combination of flour and water, at first you will get a fairly thick mass, after the second portion it will look a little different. Mix well so that you do not have any lumps that will spoil the appearance of the finished soup.

Place the roast in a saucepan and add the boiled beans. You will have to take care of beans, like mushrooms, earlier. You can use baby beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To prepare it relatively quickly, you should, for example, fill it with water in the evening and leave it overnight. In the morning, put on the fire, and add water as it evaporates, cook until soft.

When the potatoes are soft, your soup is almost ready. If you do not fast, you can put 50 grams in a saucepan. butter.

Now all that’s left to do is add bay leaf, black pepper (a generous portion) and parsley to the soup and, closing the lid, leave for 20 minutes to let the soup steep.

Recipe 8: Bean soup with smoked sausages

canned beans in tomato - 1 can;
smoked sausages - 3 pcs;
ham - 150 gr;
potatoes - 2 pcs;
roasting (carrots and onions) - 70 g;
salt and spices - according to vinegar

Put water on fire. Cut the potatoes into cubes, slice the sausages, pour it all into the water.

After about five minutes, add the beans canned in tomato. I also added fried onions and carrots. Salt to taste, add bay leaf and allspice.

Cook until the potatoes are ready. In total, preparing this soup takes about 20-25 minutes, and the result is a tasty, rich and very aromatic soup.

Recipe 9: red bean soup (step by step with photo)

Classic bean soup is hearty, tasty and healthy (beans contain many useful microelements and vitamins).

There are many cooking variations. A distinctive feature of red bean soup is its rich color. The meat also takes on a beautiful, slightly reddish hue.

Beans - 300 gr.
Meat - 300 gr.
Carrots - 1 pc.
Onion - 1 pc.
Tomato sauce - 100 gr.
Potatoes - 3 pcs.
Paprika, herbs, salt - to taste

Take the beans, wash them, and fill them with cold water for 4-12 hours. There should be much more water than beans, as it will be absorbed. It is most convenient to do this in the evening at night, so that you can start cooking in the morning. Soaking beans is necessary in order to speed up the cooking process.

Don't be alarmed that classic bean soup will take you all day, it absolutely won't. It is enough that you are at home at this time, it will cook itself! Most of the time is spent on soaking the beans and boiling them, but here no special effort is required on the part of the housewife.

Place the beans and meat in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give a wonderful broth and enough meat.

Cover everything with a lid, bring to a boil and cook over low heat for 2.5 hours. The process will speed up if you use a pressure cooker (I have a Sincro Click lid, with its help the amount of time is reduced by 2 times, to 1-1.5 hours).

Let's prepare the remaining ingredients: potatoes and vegetables. Peel the potatoes (if they are young, you can even peel them), cut them into 0.5-0.7 cm cubes. Grate the carrots on a vegetable grater, finely chop the onion.

Place the potatoes in a saucepan and continue cooking over low heat. If it turns out that too much liquid has evaporated from the pan, you can safely add boiling water; this will not affect the taste.

Sauté carrots and onions in sunflower oil until tender, add seasonings (I used ground paprika and basil). Season with tomato sauce, after 4 minutes remove the pan from the heat.

Checking the readiness of the potatoes. If it is already cooked, it’s time to add salt to taste and add dressing.

Cover the pan with a lid and bring to a boil. Turn off the gas and let it brew for another 30-60 minutes.