Bean soup made from. How to make bean soup: recipes with photos

04.03.2020

If you decide to cook bean soup from red beans, we will delight you right away! You will cook just a very vitamin soup, because beans contain many vitamins and microelements, and most importantly, fiber. It gives you a feeling of fullness, and with smaller amounts of food, you quickly fill up. Therefore, for those who adhere to diets, such a soup may well be included in the menu.

Bean soup can be prepared both in vegetable and meat broth, in both versions the soup will turn out to be rich, satisfying and tasty.

Separately, it is worth talking about soaking beans. After all, beans cannot be boiled without preliminary preparation - they are very tough.

There are two options for soaking beans:

Long soak. If you have time or plan to cook soup in advance, then this method is for you. It is best to soak the beans overnight (or 8 hours). Rinse it and put in a deep bowl, cover with cold water. With this method of soaking, the grains will not crack during cooking, but at the same time they lose color. Fast way. Beans are boiled separately before boiling in soup. Pour the washed beans with cold water one to three and put on fire. After boiling, the fire is reduced, the foam is removed. Cook for 10 minutes. Then remove the pan from the heat and leave the beans in hot water for an hour. This method is bad in that the grains can crack and lose a little in taste.

There is one more quick way make bean soup - take canned beans. It will only need to be rinsed.

Chicken and red bean soup

In the first recipe, we will make chicken soup, you can use it as chicken drumsticks and other parts of the chicken. If you are boiling beef or pork soup, boil the broth for 20 minutes longer.

Ingredients

red beans - 300 g;
onions - 150 g (1 pc.);
carrots - 150 g (1 pc.);
potatoes - 400 g (3-4 pcs.);
chicken drumsticks - 400 g;
water - 2.7 l;
salt - 1 tsp without a slide;
tomato paste - 2 tablespoons;
pepper to taste;
vegetable oil - for frying;
spicy greens (any) - to taste.

Preparation

The first step is to prepare the beans. We soaked it overnight and cook soup in the morning. By this time, the grains had significantly increased in size.

We wash the grains and put them to boil in a saucepan with cold water.

While the beans are boiling, we will cook the broth separately. Pour chicken drumsticks (or other parts of chicken) with cold water and put on fire. After the broth boils, remove the foam and cook until the meat is cooked. You can add bay leaf and allspice to the broth. But you don't need to salt. We will salt the whole soup at the very end. As salt slows down the cooking process of the beans.

Also, do not forget about sautéing vegetables. Finely chop the onion and fry until transparent, and then add the carrots, cut into thin strips, to it. We pass vegetables together for 7-9 minutes. At this point, you can add tomato paste... If the soup is made from red beans, then this will not affect the color in any way, but the white bean soup will become a rich color.

Check the legumes in 40 minutes. If the grains are “almost done,” then the rest of the vegetables can be added. Wash and clean the potatoes. Cut into cubes or strips and send to the pan.

Now we take out the chicken drumsticks from the broth, and filter the liquid. Separate the meat from the bones and chop finely. Throw it back into the broth. We send all this into a saucepan with beans and potatoes. We add the sautéing. Cook the soup further over moderate heat for about 40 minutes at almost closed lid.

We prepare the greens - rinse and cut (you can just tear the leaves with your hands). Add to the soup. Cook for another 10-15 minutes and turn off the gas. Meat soup with red beans is ready. It can be served hot with aromatic garlic buns or cold with fresh black bread. Sour cream or mayonnaise will perfectly complement the taste.

Red bean bean soup with meatballs

Red bean tomato soup with beef or pork takes a little longer to cook than with chicken. But if you make meatballs from meat, the cooking time is significantly reduced - and the broth turns out to be the same rich and aromatic. So that the meatballs are not tough, boiled cereals, cream or chopped vegetables are added to them. In our recipe, this is the last option (onions), but you can also choose something else.

Soup ingredients:

dry red beans - 1 tbsp.;
onions - 1 pc.;
garlic - 1 clove;
vegetable oil - 3 tbsp. l .;
tomato paste (or ketchup) - 2 tbsp. l .;
potatoes (or root celery) - 200 g;
salt to taste;
fresh dill - for serving.

For the meatballs:

chopped meat- 200 g;
onions - 50 g;
egg yolk- 1 PC.;
wheat flour - 1 tbsp. l .;
salt to taste;
ground pepper to taste.

Preparation:

To begin with, we set the pre-soaked and washed legumes to boil. This recipe uses dry beans - they swell for a long time, so you need to tackle them early. Cook over low heat with the lid open for about an hour.
For the meatballs, take the minced meat or roll it out of the meat yourself. You can take one type of meat or a mixture - pork and beef, beef and turkey, pork and chicken. Add finely chopped onions to the minced meat, as well as egg yolk, salt, pepper to taste and flour. Stir the mass well for uniformity. We sculpt small balls of about the same mass - meatballs. It is very easy to make them. Take the minced meat in your hand and make a fist, while there is a hole between the index and thumb, through which a smooth piece of minced meat comes out. Remove it with your other hand and send it to the cutting board. While we leave them on the board, there is no need for additional breading.
Separately, put a pot of boiled water on the fire - 2-2.5 liters. Until it boils, peel the vegetables for the soup - onions, carrots and garlic. Chop them finely and sauté in a frying pan. At the end, add tomato paste - it will make the soup very tasty. To make the soup a little spicier, you can replace the pasta with ketchup - kebab or chili.
Peel the potatoes, cut them into cubes. We immediately throw it into boiling water. After boiling, remove the foam and add the sautéer to the broth.
We wash the legumes boiled until cooked and washed in hot water, send them to the broth.
Stir the soup and carefully throw the meatballs into it, one at a time. If they are small, they will float almost immediately. If foam appears, remove it with a slotted spoon.
Then add hot boiled water (if it has boiled away strongly) to ensure the desired consistency of the first course. And also salt to taste. Cook the soup until all ingredients are done with the lid half closed. Sprinkle chopped dill over the soup before serving.

Tips for the hostess:

not only chopped onions are added to the mince for meatballs, but also other vegetables - sweet peppers or hot "Chili", green onions or garlic, pumpkin, or carrots;
for a bunch of minced meat, not only one egg yolk is used, but also one protein or quail egg, a wheat flour replace with bread crumbs;
if you make meatballs from minced meat, it is better to bread them and boil them separately for a minute, and only then send them to the soup with the rest of the ingredients - this way the extra breading will come off them;

Vegetable soup canned red beans without meat

Canned beans are also fine for making lean soup. This ingredient makes cooking ultra fast - no waiting time for the beans to swell and cook. Red bean soup without meat - great option for vegetarians, which can also be served for the children's table.

Ingredients:

canned beans - 200 g;
leeks - 50 g;
carrots - 1 pc.;
tomato - 1 pc.;
potatoes - 2-3 pcs.;
vegetable oil - 2-3 tbsp. l .;
salt to taste;
young dill to taste.

Preparation:

Canned beans, just like ordinary beans, require preparation - we take them out of the jar and free them from the brine, if desired, rinse them in cold water... Let's leave aside for now.
Peel and rinse the potatoes. Let's cut it into cubes or slices. We put it in a saucepan with water to boil. A little later we will remove the protein foam.
Peel and rinse carrots, onions and tomatoes. Then we cut these vegetables. Slicing carrots can be made curly for more interest of children at lunch. Cut the onion into strips, and chop the tomato in mashed potatoes (in a blender or finely chop).
Add beans, cut vegetables and tomato puree to the broth to the potatoes. Stir and salt to taste.
Cook red bean soup with vegetables until tender. And at the end, finely chop the dill. Add it and the vegetable oil to the soup when all the other foods have been cooked. After a minute, the soup can be served.

Note to the hostess:

bean soup is a fairly high-calorie first course, in order to reduce the amount of carbohydrates in it, it is recommended not to use potatoes in the recipe or replace it with root celery;
when browning vegetables for soup, not only vegetable oil is used, but also butter or ghee;
to diversify the soup, you can add chopped olives or olives to the list of ingredients, and mushrooms - champignons or forest mushrooms are great for a vegetarian option;
meat bean soup will have an original taste if you cook it with smoked products - sausages, ham, pork belly or ribs.

Beans formed the basis of the cuisine of the Indians, the inhabitants of the Arab countries and Europe several millennia ago. Bean soup quickly satisfies hunger, it is so nutritious and healthy. The beans contain proteins, carbohydrates, fiber, vitamins of groups B and E, micro- and macroelements. A portion of a meal 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 simple recipe and is good both in meat broth and lean. Vegetarians should definitely include it in their diet, as it compensates for the lack of protein due to the rejection of meat. What other ingredients should you use to make your first course flavorful and appetizing?

In Turkey, Greece, Cyprus and the Arab countries, soup with beans in meat broth is made extremely rich. The broth is cooked for several hours, and the meat for it is taken with bones. A plate of this soup with pieces of meat and a flatbread makes a full meal.

Its potatoes, carrots, herbs and spices make it even more nutritious. V lean soup put a lot more vegetables so that it acquires excellent taste.

One drawback of bean soup is the need to soak the dried beans for 8-12 hours to cook them 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 beans, mung beans, etc. Some of them, for example, green beans and mung beans, are put into soup without soaking.

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

Method 1: rinse and cover the beans with cold water for 8-12 hours.

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

It is believed that chilled beans are best used for soaking. boiled water... It gives the beans a special softness when cooked.

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 cook the first, but forgot to soak the beans. In this case, you can also use canned beans.

Bean cooking rules

The swollen beans are washed with water and placed first in a pot 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 are taking up a significant portion.

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

One more important point: Expired, over-dried beans will not soften in soup even after long soaking and boiling. The beans usually have a shelf life of 1 year, so don't use them if it's long gone.

Most will classify a rich stew as the most desirable dishes, but diets and a proper diet exclude its frequent use. Many creative recipes can be found where a strong broth is not essential. good taste... Below are the step by step methods making bean soup.

Simply and deliciously cooking bean soup will allow you to pre-soak the beans and use the ready-made meat broth. The more spices and herbs in the soup, the richer and more aromatic it will turn out.

You can add celery stalks or greens to parsley or cilantro. The stems should be finely chopped or grated and placed in 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 tomato paste or tomatoes in 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.
Put the soaked beans in it and cook for about 40 minutes.
During this time, peel and rinse the rest of the vegetables and herbs, cut the potatoes into small cubes, chop the onions finely, and grate the carrots on a coarse grater.
On, greased with vegetable oil, fry the onions and carrots, after a few minutes add tomato paste to them and simmer for another 5-7 minutes.
Put potatoes in the soup one by one, after 10 minutes. carrots with onions, after 5 min. add chopped greens.

With pork

Spicy pork and beans soup is widely known in South America. It is also preferred to cook in China, in the Sichuan province, famous for dishes with the addition of paprika. If desired, the soup is complemented with sour cream or grated cheese.

Ingredients:

1.5 kg pork, cut into small cubes;
250 ml of broth;
1 kg of 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 saucepan with thick walls and fry the pork pieces on it until it is browned on all sides. In the process of frying, add chopped garlic to the meat.
Top with soaked beans, finely chopped chili, salt, spices, pour the broth and tomatoes with juice.
Cook the soup for about 1.5-2 hours until the beans are tender.

With mushrooms and bacon

Bean soup is prepared in mushroom broth, which will give him unrepeatable aroma... There are few components in it, but it is cooked for a long time because of 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 soaked beans in it and cook for 30 minutes.
During this time, grease the pan with butter and olive oil, fry finely chopped onions and carrots and diced bacon in it.
Last but not least, add mushrooms, washed and sliced into plates.
Put the roast in a saucepan, season with salt and cook until the beans are tender.

There are a lot of recipes for Tuscan soup. It is prepared with minced meat, chicken, fish or lean meat. The only common ingredient in any of its types is cream or heavy sour cream.

Tuscan soup was created primarily for a hearty late lunch, when it was necessary to satisfy hunger. Thanks to this, most recipes suggest cooking rich broth and add 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 tablespoons olive oil;
a bunch of parsley;
3 thick slices of cereal bread;
½ tsp provencal herbs, salt and pepper to taste.

The preparation procedure is as follows.

Sort the beans, rinse and cover with water for 12 hours.
Drain the remaining water, and rinse the beans again.
Boil water in a saucepan, add beans and cook for 30 minutes, then drain.
Boil the water again in a saucepan 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 onions, garlic, carrots and celery stalk grated on a coarse grater.
When ready, add herbs and spices to them, 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 whisk into a puree.
Pour the broth into a saucepan, add mashed potatoes and the other half of the beans to it, cook for 5 minutes, then pour in the cream.
Pour the remaining olive oil into a frying pan, cut the croutons from the bread in a mold and fry them in oil, and then grate 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 the broth to be boiled with poultry rather than meat. Canned beans can also be used. It does not need to be soaked, it is immediately ready for use. The soup is cooked for about an hour, taking into account the preparation of chicken broth.

Ingredients:

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

The preparation procedure is as follows.

Rinse the chicken breast, peel it off, put in a saucepan with 2 liters of cold water and cook until tender. Season with salt.
Grease a frying pan with vegetable oil, fry chopped onions, grated carrots and finely chopped bell peppers.
Peel and dice the potatoes.
Remove the cooked chicken breast from the broth and put it on a plate, and put potatoes, beans in it and cook until the potatoes are half cooked.
Add roasts, spices and diced chicken to the soup.
Sprinkle chopped herbs over the soup before serving.

With smoked sausage

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

Ingredients:

600 ml of 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 preparation 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.
Put finely chopped onions and carrots in a frying pan with vegetable oil, fry them for 5-7 minutes, then add sausage cut into thick circles and tomato paste.
Peel and cut the potatoes into cubes and the peppers into strips.
Add potatoes, beans to the boiling broth and cook for 10 minutes.
Add roast, and for 5 minutes. until cooked - dried basil.
Remove from heat and let it brew for an hour.

Canned beans

Dried beans can be substituted for canned beans in any recipe. You can find cans of red and white beans in the store. You do not need to add the sauce along with it to the soup. This option will significantly save time for making 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 pamper yourself with the first course on a strong broth with high-calorie components. Soup with beans and dumplings is included in the "winter" menu and will delight your family with lush dumplings, tender beans and vegetables.

Ingredients for dumplings:

120 g flour;
2 eggs;
60 g butter;
90 g of water;
greens.

The procedure for preparing dumplings is as follows.

In a skillet with high sides, heat oil and water, add flour and knead the dough until smooth.
Put the mixture in a bowl, refrigerate and add one egg.
Finely chop the greens and add to the dough together with the second egg, knead until a plastic mass is formed.

Soup ingredients:

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

The cooking procedure is as follows.

Put soaked beans and a whole onion in a boiling broth, cook for 30 minutes.
Add diced potatoes and coarsely diced carrots.
As soon as the potatoes are a little softer, add the dumplings, season with salt and cook for about 10-15 minutes.
Sprinkle with chopped herbs before serving.

Conclusion

Cooking soup with beans is available 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 salad from fresh vegetables and cold cuts.

The dish is so satisfying that when served with a sandwich with cheese or meat, you hardly need a hot one. Bean soup is served with croutons, grated cheese and chopped herbs, so that everyone can add whatever they see fit to their plate.

The idea of improving the recipe and trying the soup with different varieties beans will appeal to housewives who love culinary experiments. They will not disappoint the family and guests, because the soup with beans almost always comes 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. I am currently helping to 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 positive emotions and give you inspiration. In my free 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 just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Step by step preparation of bean soup (classic recipe):

Pre-soak the beans, taking into account the tips described above.
Then fill the beans with water and cook on the stove.
Wash the meat, cut into pieces, cover with water and cook over low heat after boiling.
Peel one carrot and cut into half rings.
Peel and dice the potatoes.
Add vegetables to broth when done.
Peel the second carrots and onions, chop finely and fry in a pan with oil.
Send the frying to the pot, 10 minutes after placing the potatoes.
Cook the soup for 20 minutes and season it with salt, ground pepper, bay leaves.
Soak the soup on the fire for 5 minutes, remove from the stove and leave to infuse for another 15 minutes.
Serve the first course with croutons, croutons or bread.

Using canned food for cooking the soup will significantly reduce the cooking time. And if the broth is prepared in advance, then the time will generally decrease significantly. At the same time, this food will perfectly relieve fatigue after a working day and replenish the body with a large amount of vitamins.

Ingredients:

Potatoes - 2 pcs.
Canned beans - 1 can
Carrots - 1 pc.
Onion - 1 pc.
Chicken broth or water - 2 l
Tomato puree - 2 tablespoons
Flour - 1 tsp
Spices to taste
Salt - 1 tsp or to taste

Step by step preparation of canned bean bean soup:

Peel and cut the potatoes into large cubes.
Pour it with water and boil until half cooked for 10 minutes.
Peel the carrots and onions, finely chop and fry in a pan in oil until a light golden color appears.
Add the sautéed vegetables to the saucepan.
Pour in chicken broth and cook for 5 minutes.
Strain the beans through a fine sieve and add to the saucepan.
Next, pour in the tomato paste.
Season the soup with pepper and salt.
For a thicker soup, pour flour through a sieve and mix well.
To make the soup more bright taste, leave it to infuse for 15 minutes under a closed lid.

In late autumn and frosty winters, homemade bean soup will perfectly warm. There will definitely be no one indifferent to such a rich, hearty, with a light spice dish.

Ingredients:

Smoked meats (ribs, brisket, loin, chicken wings) - 0.5 kg
Beans - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Bulgarian pepper - 1 pc.
Tomato paste - 100 g
Salt - 1 tsp or to taste

Step by step cooking of bean soup with smoked meats:

Soak the beans and stand for at least 3 hours.
Then turn it over on a sieve, rinse and fill with fresh water.
Cook the legumes for 20 minutes and add the smoked meats.
Continue cooking until the beans are tender. Then add the peeled and diced potatoes. Boil it for 15 minutes.
Bell pepper peel the baffled seeds and cut into strips.
In a frying pan on vegetable oil fry bell pepper, onions and carrots.
When the frying is done, add the tomato paste and fry for 1-1.5 minutes.
Transfer the vegetable mass to the soup, season with salt, spices and herbs.

Red bean bean soup with sausages is an express soup that cooks very quickly. Since the recipe uses ready-to-eat canned beans, and sausages do not require long-term heat treatment.

Ingredients:

Sausages - 0.5 kg
Carrots - 1 pc.
Onions - 1 pc.
Canned Red Beans - 2 cans
Potatoes - 2 pcs.
Salt - 1 tsp or to taste
Ground black pepper - a pinch
Vegetable oil - for frying

Step by step preparation of bean soup with sausages:

Peel the potatoes, cut into pieces and dip in boiling water.
Peel and chop the onions in half rings.
Peel and grate the carrots.
In a skillet in vegetable oil, fry the carrots and onions.
Send the frying to the pan.
Next, add the beans from the jar and the bay leaf.
Season with salt, pepper and cook the soup until almost cooked.
Place the sliced sausages 10 minutes before the end of cooking.
Boil the soup for 1 minute and turn off the stove.
Let the soup sit for 10 minutes and serve on bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful microelements. And since mushrooms are used for the recipe, the soup turns out to be lean, which means it is suitable for fasting.

Ingredients:

White beans - 200 g
Champignons - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Tomato paste - 2 tablespoons
Salt - 1 tsp or to taste
Ground black pepper - a pinch
Vegetable oil - for frying

Step by step preparation of bean soup with mushrooms:

Wash the mushrooms, cut into pieces and fry in a pan.
Peel the carrots and onions, chop finely and fry in a frying pan in vegetable oil.
Place vegetable frying and fried mushrooms in a saucepan.
Turn the beans on a sieve to drain all the brine and send them to the pan.
Cover everything with water and add tomato paste.
Season the soup with salt and pepper and simmer for 10 minutes.

Soup with beans in a slow cooker will help out busy housewives. Since this electrical appliance will allow you not to spin at the stove, but with a minimum investment of time and effort, prepare a tasty and satisfying dish.

Ingredients:

Boneless lamb - 400 g
Canned Red Beans - 1 can
Potatoes - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - for frying
Ketchup - 4 tablespoons
Bay leaf - 2 pcs.
Ground black pepper - a pinch
Salt - 1 tsp or to taste

Step-by-step cooking of bean soup with lamb in a slow cooker:

Wash the lamb, cut into small cubes, put in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the "Fry" mode.
Peel and chop potatoes, onions and carrots: potatoes with carrots, and onions into small cubes.
Send the onions and carrots to the meat in a slow cooker, salt and put the bay leaf.
Top with potatoes and canned red beans along with brine.
Add ketchup and cover everything with water. Adjust the amount of water yourself, depending on the desired thickness of the soup.
Add spices and salt to the dish.
Close the multicooker with a lid and turn on the "Extinguishing" mode.
Cook the soup for 45 minutes, then taste and adjust if necessary.

Red bean soup is consistently popular in national cuisines for several reasons. Firstly, beans, like all legumes, are rich in vegetable protein, fiber and trace elements - which means that all dishes made from it are hearty and healthy. Secondly, it goes well with the most different products, therefore, you can diversify the menu in a wide range. Finally, it's just delicious. The peculiarity of bean soup is that the longer it stands, the tastier it becomes over time.

To prepare the soup, take as raw beans, and ready-made - boiled or canned. Especially popular is the combination of beans with smoked products - bacon, loin, brisket, etc. And for vegetarians, there are many delicious meatless recipes.

In the proposed recipes, the consistency of the soup can be varied to your taste, from a liquid broth to a thick puree.

Cooking tip: how to cook beans. First, soak it in cold water for 8-12 hours; it is better to put the pan in the refrigerator. Then drain the water, pour the beans into a saucepan, add fresh water, cook until tender for 50-90 minutes, depending on the type of beans. Drain the water again and add fresh water. Bring to a boil, season with salt, cook for 3 minutes. Place the finished beans in a colander.

How to Make Red Bean Soup - 18 Varieties

This bean soup can be made in both meat and vegetarian versions. Here is a meat-free recipe. For meat soup first you need to cook the meat, then add the beans to it, and then according to the recipe given.

Ingredients:

Red beans - 300 g
Potatoes - 1 pc.
Carrots - 1 pc.
Bulb onions - 1 pc.
Garlic - 2-3 cloves
Tomato - 1 pc.
Celery root - to taste
Greens to taste
Spices to taste
Vegetable broth - 0.5 l

Preparation:

Pour the beans with water, add spices (for example, bay leaves, black peppercorns) and cook until they become soft.

Chop the rest of the vegetables and simmer for 10 minutes. Salt and pepper. Then put them in a saucepan with beans, add vegetable broth and cook for another 15 minutes.

Perhaps the simplest and quick soup, no frills. It uses ready-made beans, canned or boiled, so cooking takes a minimum of time. It is prepared both in water or vegetable broth (for vegetarians) and in meat broth.

Ingredients:

Boiled or canned beans - 250 g
Potatoes - 1 pc.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Cilantro
Bulb onions - 1 pc.
Garlic - 1 clove
Ground black pepper - to taste
Water or broth - 1.5 l

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic, cilantro. Grate carrots and tomatoes on a coarse grater.

Fry the onions with the carrots and garlic. Add grated tomatoes. Season with salt, pepper, stir and simmer for 5 minutes.

Pour water / broth into a saucepan, put potatoes, cook until tender. When the potatoes are boiled, put the fried vegetables, beans and cilantro in a saucepan. Cook for 5 minutes.

One more uncomplicated recipe... Here bean soup - tomato, with tomatoes in their own juice.

Ingredients:

Hunting sausages - 300 g
Potatoes - 700 g
Tomatoes - 400 g
Bulb onions - 1 pc.
Spices, herbs - to taste
Water - 3.5 l

Preparation:

Peel, chop and cook the potatoes. Peel the tomatoes and chop them in a blender (or on a grater).

Chop the onion and sausages and fry together for 5 minutes. Add all ingredients to water and cook until potatoes are tender.

This is one of the options for lobio - Georgian cuisine. When the beans are boiled, you need to knead them slightly with a crush - not to the consistency of mashed potatoes, but so that whole beans remain.

Ingredients:

Fresh red beans - 250 g
Bulb onions - 1 pc.
Garlic - 2 cloves
Walnuts- 5-6 pcs.
Prunes - 10-12 pcs.
Dry mint, basil, cilantro - to taste

Preparation:

Pour the beans with cold water, bring to a boil, reduce heat, cook over low heat for 2 hours.

Finely chop the onion, fry in vegetable oil. Chop the garlic and nuts.

When the beans are boiled, add prunes, onions, garlic and nuts to a saucepan, cook for 5 minutes. Lastly, add herbs, red pepper and salt to taste.

Delicious and beautiful soup. But to make it not too watery, it is recommended to experiment with spices. For example, add chili, cumin, turmeric, coriander - this will add brightness to the dish.

Ingredients:

Red beans - 105 g
Potatoes - 2 pcs.
Carrots - 2 pcs.
Bulb onions - 1 pc.
Leeks - 1 pc.
Zucchini - 1 pc.
Pumpkin - 400 g
Tomato puree - 1 tablespoon
Celery stalk - 2 pcs.
Vegetable broth - 1 l
Water - 1.5 l
Parsley, spices - to taste

Preparation:

Heat vegetable oil in a saucepan, add finely chopped leeks and onions, sauté for 2-3 minutes.

Dice potatoes, carrots, zucchini and celery, add to saucepan, cook for 3-4 minutes. Then add tomato puree, simmer for another 1 minute.

Pour in water and broth, bring to a boil, reduce heat, cook over low heat for 20 minutes.

How to prepare celery stalks. Here, part of the bundle of stems from root to foliage is used. Thin stems discard, and thick - peel with a knife from the tough peel.

Add beans, parsley, diced pumpkin to a saucepan, cook for another 20 minutes. Sprinkle with spices and serve with crispy toast.

A vegetarian soup that can be prepared as a puree soup.

Ingredients:

Dried red beans - 400 g
Potatoes - 5 pcs.
Carrots - 2 pcs.
Onions - 3 pcs.
Celery - 2 stalks
Tomato paste - 1 tbsp l.
Water / broth - 2 l

Preparation:

Soak beans in cold water for 8-10 hours. Then drain the water, pour in fresh water, cook until tender (1-1.5 hours).

Add the diced potatoes 20 minutes until tender.

Chop onions, carrots and celery, fry in vegetable oil until golden brown, add tomato paste.

Add them to a pot of beans 10 minutes until tender. Salt, add spices to taste.

You can add sour cream, a slice of lemon to the plates.

Recipe for tender and delicious soup with chicken breast.

Ingredients:

Beans - 200 g
Potatoes - 2 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Tomato paste - 2 tbsp l.
Chicken breast- 1 PC.
Cilantro, thyme, oregano - to taste

Preparation:

Put the beans to boil, when they become soft - add the potatoes. Fry onions, carrots, tomato paste and chicken fillet, add to a saucepan, cook for 5 minutes.

Sprinkle with herbs before serving.

The soup is prepared in just 20 minutes using the Multi-Cook function.

Ingredients:

Canned beans - 400 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Smoked sausage- 200 g
Greens, spices - to taste

Preparation:

Set the "Fry" mode in a slow cooker, pour in vegetable oil, add chopped onions and carrots, sauté.

Then add beans, potatoes, sausage, pour 1.5 liters of hot water, stir, salt, turn on the "Multi-cook" function for 20 minutes and 130 ° C.

You can diversify your bean soup with homemade noodles.

Ingredients:

Beans - 400 g
Sausage - 150 g
Bacon or ham - 150 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 2 cloves

To make homemade noodles:

Flour - 0.5 l
Eggs - 2 pcs.
Water - 200 ml

Preparation:

Boil the beans, drain the water. Chop potatoes, carrots, onions, garlic, smoked meat, add to the beans. Pour hot water, salt, cook until tender.

Knead the dough, cut the noodles. Boil it in salted water, put it in a colander. Add the finished noodles to the soup.

Lobio, a bean dish, is popular in Georgia and the Caucasus in general. Unlike Russian cuisine, they usually cook bean soup without potatoes and carrots.

Ingredients:

Beans - 500 g
Onion - 1pc.
Garlic - 2 cloves
Walnuts - 1 glass
Butter - 50g.
Salt, red pepper, cilantro, parsley - to taste

Preparation:

Boil the beans. When it softens, crush it a little with a crush. Salt and pepper.

In a skillet, sauté the onion on butter... Add it to the beans, cook for another half hour. Then add chopped nuts, garlic, herbs.

Remove from heat, leave to infuse for 10-20 minutes.

Tomatoes in one form or another are included in almost all bean soup recipes. Here, sweet peppers were added to them.

Ingredients:

Beans - 350 g
Tomatoes - 3 pcs.
Bulgarian pepper - 2 pcs.
Chicken broth - 600 ml
Onions - 1 pc.
Garlic - 3 cloves
Salt, pepper, coriander - to taste

Preparation:

Soak dry beans overnight in cold water. Fry onion and garlic in a saucepan, add beans, broth, salt. Cook for 1-1.5 hours.

Chop tomatoes and bell peppers, add to soup. Cook for another 15-20 minutes.

In this recipe, you must first prepare the beef: pour cold water, bring to a boil, remove the foam. Only after that, cook the meat with the rest of the ingredients in a slow cooker.

Ingredients:

Beans - 400 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onions - 2 pcs.
Beef - 350 g
Water - 2.5 l
Spices, herbs - to taste

Preparation:

Fry chopped onions in a slow cooker in vegetable oil. Chop the rest of the ingredients.

Pour hot water into a multicooker, add meat, beans, carrots, set the "Soup" mode for 2 hours. Add potatoes half an hour before readiness.

Simple and delicious mushroom soup with red beans.

Ingredients:

Red beans - 150 - 200 g
Champignons - 300 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Vegetable oil - 1 tbsp. l.
Salt, spices - to taste
Water / broth - 2 l

Preparation:

Pour the presoaked beans into boiling water (or broth), cook over low heat.

Fry the mushrooms for 3 minutes, then add chopped onions and carrots to the pan, sauté.

Add potatoes to the finished beans, bring to a boil, add fry, cook for another 5 minutes.

The original recipe for meat soup with cabbage and celery.

Ingredients:

Beans - 400 g
Beef brisket - 600 g
Carrots - 2 pcs.
Cabbage - 500 g
Celery root - 100 g
Onions - 2 pcs.
Soy sauce- 1 tbsp. l.

Preparation:

Cook the whole piece of beef in cold water for 2 hours. Add spices to the water - lavrushka, parsley stalks, cilantro, allspice, chili. When the water boils, remove the foam.

Chop onions, carrots, celery and cabbage. Fry onions, then add carrots and celery to the pan, sauté for 10 minutes.

Boil the beans. Pour fresh water, add chopped cabbage, browned vegetables, chopped beef. Season with salt, add soy sauce.

Minestrone is one of the most common soups in Italy. It is prepared from any seasonal vegetables and herbs, sometimes adding rice or pasta.

To make the minestrone very rich and aromatic, you need to fry vegetables over the slowest heat.

Ingredients:

Boiled or canned red beans - 400 g
Green beans - 200 g
Canned tomatoes - 800 g
Pureed tomatoes - 400 g
Bulb onions - 1 pc.
Garlic - 4 cloves
Celery stalk - 2 pcs.
Carrots - 1 pc.
Chicken broth - 1.5 l
Curly pasta - 0.5 cups
Parmesan - 0.3 cups
Oregano, basil - to taste

Preparation:

Heat olive oil in a thick-walled saucepan, add chopped onions, garlic, sauté for 5-10 minutes. Add carrots, celery, green beans, simmer for another 5 minutes.

Pour the broth, put the tomatoes, bring to a boil. Cook for 10 minutes. Add pasta and red beans, season with salt, cook for another 10 minutes.

Sprinkle minestrone on plates with basil and grated Parmesan.

Spanish recipe with smoked chorizo sausages. For a lazy housewife, because it is prepared quickly from canned beans.

Ingredients:

Canned red beans - 400 g
Canned white beans- 400 g
Smoked chorizo sausage - 250 g
Canned Tomatoes- 400 g
Onions - 2 pcs.
Garlic - 2 cloves
Tomato paste - 2 tbsp l.
Bulgarian pepper - 1 pc.
Chili pepper - 1 pc.
Parsley, oregano, salt - to taste
Vegetable broth - 300-400 g

Preparation:

Chop the onion and sausage and fry them together in olive oil. Add tomato paste, fry for another 3 minutes.

Pour in broth and canned tomatoes, stir, bring to a boil. Cover, leave to simmer for 15 minutes.

Chop the peppers, add to the pan along with the beans, spices and herbs. When the soup boils, remove from heat, leave to infuse for 20 minutes.

Original recipe fast food from canned vegetables and without potatoes. Here, the soup is not cooked in water or broth, but in tomato juice.

Ingredients:

Canned red beans - 400 g
Canned corn- 200 g
Canned green peas - 200 g
Bulb onions - 1 pc.
Tomato juice - 0.6 l
Bacon - 10 strips
Ketchup - 2 tablespoons
Tabasco sauce - 0.5 tbsp.
Spices, herbs - to taste

Preparation:

Chop the onion and bacon and fry together for 4-5 minutes. Pour into a saucepan tomato juice, boil. Add fried onions with bacon, ketchup, corn, cook for 2-3 minutes. Then add the peas, spices, Tabasco sauce and cook for another 2-3 minutes.

Classic bean soup with fresh or sauerkraut.

Ingredients:

Beans - 200 g
Potatoes - 800 g
Carrots - 150 g
Fresh or sauerkraut cabbage - 200 g
Onions - 1 pc.
Ketchup or tomato paste - 3-4 tbsp l.
Meat - 0.5 kg

Preparation:

Chop the meat, cook for 1 hour, salt. Add pre-soaked beans to the meat, cook for another 30-40 minutes. Then add potatoes and cabbage, cook for 10 minutes.

Chop onions and carrots, fry in vegetable oil. Add tomato paste and cabbage, simmer for 5 minutes. Then pour everything over to the beans, cook until the potatoes are tender.

Crunchy crisps are ideal for bean soups. They can be quickly made from thin lavash or tortillas by cutting them into squares and frying in a dry frying pan for 2 minutes on each side.

Bean soup is a hearty, nutritious first course. The bean soup recipe can be found on the menu of almost any nation in the world. Bean soups will pleasantly surprise you with a variety of options! They are able to saturate the body no worse than anyone meat dish, while all the vitamins and useful elements are retained in the beans even after heat treatment. Nutritionists recommend including this product in any form in your diet at least once a week. For example, to make bean soup, this is perfect dish for those who watch their weight and like to eat deliciously. Today we will tell you how delicious and easy to cook.

Bean soup (red and white) is able to normalize blood pressure and sugar levels, cure gastritis, and eliminate some problems with the gallbladder and liver. Bean soup is indicated for pregnant women, as the beans contain a lot of iron and folic acid, which are necessary for the normal development and growth of the fetus. Bean soup should be included in the diet. After all, the product is low in calories and promotes weight loss.

Should you soak your beans at all?

The peculiarity of preparing any dish from dry beans is that it must be pre-soaked for several hours. This is an important rule that will allow you to cook not only tasty, but also healthy dish, without unpleasant consequences. All harmful substances will go into the water, including complex sugars, which make it difficult to process beans, causing unpleasant sensations.

To begin with, the beans must be thoroughly washed, sorted out, and wrinkled and damaged beans must be removed.
Now you can proceed to soaking. There are two ways to do this.

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

prolonged soaking destroys the oligosaccharides in the beans, which cause gas.
beans do not burst during cooking, which is essential if you are making bean soup;
the taste of cooked beans that have been soaked in this way is more pronounced and delicate taste.
you need to plan the preparation of your meal;
laborious process - you need to change the water;
soaking causes discoloration of the beans.

Second way- fast 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 stand in hot water for 1 hour. Then continue cooking.

Method advantage: fast, no need to plan preparation in advance.

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

If you plan to cook a dish for a long time - about 4 hours, then soaking can be skipped 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.

Canned and green beans does not need preliminary soaking.

How to cook beans

After soaking, drain the water and rinse the swollen beans in running water. Then place it in a large saucepan and cover with water so that it completely covers the beans. Bring the water to a boil and add a tablespoon of sunflower or olive oil for less foam.

Simmer the beans. You may need to add water to the pot from time to time during the cooking process. Depending on the type of beans, their shelf life and water hardness, the cooking time can be from 0.5 to 2.5 hours.

There is no need to stir during cooking, and the pan does not need to be covered with a lid.

To see if it's ready, mash one piece with a fork or your fingers. Ideally, the beans should be soft, but not mushy. If the beans are still crunching, then leave them to simmer and check for readiness every 10 minutes.

Bean soup - secrets and recipes

Bean soup classic recipe

Ingredients:

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;
Condiments and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

Cooking method:

Place the pot with broth on the stove, add another 1–1.5 liters of water there and heat it up. As soon as the liquid starts to boil, drain the water from the beans and put it in the broth. We boil for 30-40 minutes. Remove the skin from the potatoes, rinse and cut the tubers into slices. Remove the husk from the onion and cut into small squares. We wash the carrots, remove the dirt and cut them into strips. We put a brazier with vegetable oil on the gas and first put onion pieces there. Fry for a couple of minutes until golden brown. Next, put the carrot strips there and fry for about 3-4 minutes, until the carrot pieces are soft. Season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the components for another 4-5 minutes over low heat. After half an hour of cooking the beans, start the potatoes and boil for about 10 minutes. Next, start the vegetable frying and mix the soup. Boil for another 20 minutes. Rinse the greens and cut into small pieces. About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Vegetable bean soup

After reading beneficial features red beans, there was such a feeling that she was going to cook soup from the most the best vitamins... Judge for yourself, it contains B vitamins and vitamin C. This beans contains half of the periodic table, and it also contains a lot of fiber. Thus, having prepared the soup, you can not only have a tasty and satisfying meal, but also replenish the body with vitamins.

Ingredients:

3/4 cup red beans
4 potatoes
2 carrots
1 head onions
green onion feathers

Preparation:

Soak the beans overnight, drain the water. Rinse, pour 1.5 liters of cold water and cook for 40 minutes over moderate heat. Salt. Peel potatoes and carrots, cut into cubes. Chop the onions. Add the prepared vegetables to the beans and cook for another 20 minutes. Sprinkle with chopped green onions.

Chicken Bean Soup

Ingredients:

400 g chicken fillet
100 g white beans
2 carrots
1 head of onion
1 bay leaf
2 cloves of garlic
parsley

Preparation:

Soak the beans overnight, drain the water, rinse. Pour in 2.5 cups cold salty water, cook with bay leaves for 30 minutes. Remove the leaf, discard the beans in a colander. Cut the chicken into portions, pour 1 liter of cold water, bring to a boil, remove the foam, salt, cook under the lid. After 10 minutes, add the carrot cubes and chopped onion and cook for another 10 minutes. Add prepared beans, chopped greens and garlic pressed through a press. Cook for 2 more minutes.

Potato Bean Soup

Ingredients:

600 g potatoes
100 g red beans
1 1/2 l chicken broth,
100 g carrots
1 onion
1 tablespoon vegetable oil
parsley,
Bay leaf,
ground black pepper,
salt.

Cooking method

Sort the beans, rinse thoroughly, fill with cold water and leave for 4 hours, then drain the liquid. Put the beans in a boiling broth, season with salt and simmer until soft. Wash the potatoes, peel, cut into strips and add to the beans. Peel the onion, chop and fry in hot vegetable oil until golden brown, then combine with carrots grated on a coarse grater and keep on medium heat for another 2-3 minutes. Put the resulting dressing in the soup, salt and pepper, add the bay leaf and cook until tender. Then pour into portioned bowls and sprinkle with finely chopped parsley.

Mushroom soup with beans

Ingredients:

300 g boletus
150 g white beans
2 carrots
1 potato
herbs and salt to taste

Preparation:

Soak beans overnight, rinse. Rinse the mushrooms, cut. Pour mushrooms and beans with water, cook for 30 minutes, skimming off the foam. Salt. Add the carrots, cut into circles. After 10 minutes add the peeled and chopped potatoes and season with salt. Cook until tender, about 15 minutes, add chopped herbs at the end.

Bean and Leek Soup

Ingredients:

200 g beans
celery root,
2 carrots,
2 parsley roots
2 onions,
1 stalk of leeks
3 tbsp. l. olive oil,
2-3 sprigs of parsley,
1 clove of garlic
1 pinch of dried herb mixture
salt to taste

Preparation:

Rinse beans, soak for 2-3 hours. Rinse and peel vegetables. Cut onions, carrots, parsley into 4 parts, but not completely. Pour beans with cold water, cook until half cooked. Prepare vegetable broth. Add chopped carrots, onions, celery and parsley root to the beans, pour in 1 tbsp. l. olive oil. Cook for 20-25 minutes. Cut the remaining onion into cubes, then fry in a pan with the remaining olive oil until golden brown. Chop the remaining celery, carrots into small strips, garlic, parsley root into thin rings and add to the onion. Pour in 2 tbsp. l. broth, cover, simmer for 3-4 minutes, stirring occasionally. Cut the leek into rings and put in the soup. Bring to a boil and remove from heat. Finely chop the parsley. Pour the prepared soup into bowls and put chopped parsley in each.

Minestrone soup

Ingredients:

150 g each of white, green and red beans;
two liters of broth;
fresh tomatoes- 200 g;
half a bunch of dill and parsley;
dried Italian herbs, salt and black pepper;
4 cloves of garlic;
50 ml olive oil;
smoked brisket - 300 g;
a bunch of fresh basil;
100 g of fine vermicelli.

Cooking method

Make cuts on the tomatoes, dip them in boiling water for a minute, then in cold water, peel them off. Cut the tomatoes in half, remove the seeds. Cut the pulp into pieces.
Cut the tails of the green beans, chop them into small pieces.
Cut the brisket into slices. Peel and chop the onion.
Put slices of brisket on the bottom of a thick-walled saucepan, fry on both sides, add chopped onions to them, then fry.
Boil white and red beans until tender. Put in a saucepan with onions, add pods here, pour in a little broth and simmer over low heat for about 20 minutes, then pour in the rest of the broth. Note that minestrone is enough thick soup, so adjust the amount of broth yourself.
Pour noodles into the soup, salt, season with pepper and cook the soup for ten minutes.
Grind chopped basil and garlic in a mortar. At the end of cooking, add the spice mixture to the soup.

Milk Bean Soup

Cooking time: 45 min. Servings Per Container: 3. Vitamins: A, B1.

1/4 cup white
beans
5 tbsp. l. milk
2 glasses of water

Preparation:

Sort out the beans and rinse well.
Then you need to drain the water a little.
Simmer until tender.
Cool the finished beans, grind them in a food processor until they are mushy.
Heat the milk.
Add a little salt to the beans, and then pour in the preheated milk, bring to a boil over low heat.
Above milk soup can be garnished with pre-chopped herbs.

Provides removal of toxins and improves the functioning of the gastrointestinal tract panthenolic acid, which is found in mushrooms, avocados, peas, lentils, chicken liver.

Delicious Canned Bean Soup Recipes

Bean and Eggplant Soup

A healthy low-calorie vitamin dish. Perfect option for vegetarian and lean table... This recipe comes in handy if you want to make something easy.

Cooking time: 50 minutes Servings: 10

Ingredients:

1 can (240 g) canned red beans
100 g fresh champignons
1 eggplant
1 sweet bell pepper
1 carrot
1 red onion
1 stalk of celery
2 l of water
30 ml vegetable oil
1 tsp hops-suneli
1 tsp ground coriander
1/2 tsp cumin (cumin)
bunch of cilantro
fresh red hot peppers- taste
freshly ground black pepper - to taste

Preparation:

Chop the onion, celery, bell pepper, eggplant into strips. Cut the carrots into half rings. Wash the mushrooms, peel (young mushrooms can be used unpeeled). Cut into four pieces. Pour vegetable oil into a saucepan. Fry the carrots for 5-7 minutes. Add the rest of the vegetables and the chopped mushrooms to the pan. Fry for 10 minutes. Pour in water, bring to a boil. Lay out the beans. Cook for 30 minutes. Salt and pepper. Add to ready meal spices, finely chopped cilantro and hot peppers.

Soup with beans and zucchini

Ingredients:

Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 2 pcs.
Zucchini - 1 pc. (small)
Vegetable broth - 1.5 l (or water)
Vegetable oil - 2 tbsp. l.
Canned beans - 400 g (one can)
Tomatoes in their own juice - chopped 150 g
Thyme - 0.5 tsp dried
Oregano - 0.5 tsp dried
Salt to taste
Black pepper - to taste

Preparation:

Chop the onion finely. Cut the potatoes into cubes. Cut the zucchini in half lengthwise, then into quarters lengthwise, and then crosswise into thin slices. Cut the carrots in half lengthwise, then thinly across. Heat 2 liters over medium heat. rast. oil, and fry the onion for 2-3 minutes until a strong aroma and transparency appears. Add potatoes to the onion, season with salt and pepper, then fry for 2-3 minutes. From the frying pan, transfer the vegetables to the pan, pour the prepared broth or water. We put on a strong fire. Fry the carrots and zucchini for 2-3 minutes in a pan of onions and potatoes in the oil remaining there, stirring occasionally. Then we transfer them from the pan to the pan. Rinse the women and add to the pan. Then the tomatoes (do not drain the juice). Then add oregano and thyme. When the soup boils, reduce heat to low, cover, cook for 10-15 minutes. Taste the soup and salt and pepper to taste. Turn off the heat, leave the soup on the hot stove for half an hour.

Soup with beans, tomatoes and peppers

Ingredients:

500 g canned white beans
4 meaty tomatoes
3 green bell peppers
2 onions
2 cloves of garlic
a pinch of ground coriander
ground red pepper

Preparation:

Scald the tomatoes with boiling water, turn into mashed potatoes with a blender. Peel the seeds from the peppers, cut into strips. Fry chopped onions in oil for 2 minutes, add prepared tomatoes, simmer for 7–8 minutes. Prepared peppers, pour boiling water over beans, cook for 10 minutes. Salt, add stewed tomatoes with onion. Season with pepper, coriander, add garlic, passed through a press, cook for another 3-4 minutes.

Bean soup with spinach

Ingredients:

300 g canned white beans
200 g spinach
2 carrots
2 potatoes
1 head of onion
100 g cheese
2 tbsp. tablespoons of vegetable oil
spices to taste

Preparation:

Peeled potatoes cut into small cubes, pour the beans with boiling water, then cook for 10 minutes. Fry chopped onions for 3 minutes in oil. Add coarsely chopped spinach and peeled, grated carrots. Cook for 8-10 minutes. Add stewed onions, spinach, carrots to the soup, season with spices and salt. Cook for 2 more minutes. Sprinkle the soup with grated cheese on the bowls.

Sorrel soup with beans and eggs

Ingredients:

200 g sorrel
200 g canned white beans
1 head of onion
2 carrots
2 eggs
sour cream
ground black pepper

Preparation:

Boil eggs, peel, cut into halves. Peeled and chopped carrots, onions, fry for 7 minutes in oil. Add beans, pour boiling water, salt. Add coarsely chopped sorrel and cook for another 7 minutes. Season the prepared soup in bowls to taste with pepper, add sour cream to each one, place half a boiled egg.

Methods for making bean soup in a slow cooker

Bean rib soup

Products

Pork ribs: 250 g.
Small potatoes: 5-6 pcs.
Carrots: 1-2 pcs.
Onions: 1 pc.
Beans: 1 cup
Tomato sauce: 2 tbsp l.
Fresh or salted lard: 50 g.
Garlic: 2 cloves.
Greens: 1-2 tbsp. l. (parsley, dill, celery, basil).
Water: 6-7 glasses.
Salt: ½ tsp

How to cook

Pour hot water over the beans and leave for 6-7 hours. Cut the bacon into small cubes, then fry in the BAKING mode for 10 minutes. Rinse the ribs, then separate them from each other. Fry the ribs with lard in the BAKING mode for 20 minutes. Grate the carrots coarsely. Chop the onion finely. Add onions, carrots to the ribs, in the BAKING mode, fry for 10 minutes. Cut the potatoes into cubes. Add potatoes to the ribs, fry in BAKING mode for 10 minutes. Add beans. Add water. Add salt, tomato sauce... Boil the soup in the STEWING mode for 60 minutes. 10 minutes before the end of the program, finely grated garlic and herbs.

How to save time

Instead of lard, you can take ready-made pork fat or refined vegetable oil in the amount of 2 tbsp. l. Canned beans can be used. It must be rinsed thoroughly. Instead of fresh garlic you can use ready-made granular - 1 tsp.

If you want the soup to be less spicy, reduce the amount of garlic to 1 clove or ⅓ teaspoon. granular. Then only the delicious aroma will remain, and the pungency will go away. It is better to add fresh herbs to the ready-made soup, and boil dry herbs for 10 minutes, as stated in the recipe.

Soup with beans and smoked meats

Bean soup can be made with the most different ingredients and components. But personally, I really like the combination of beans, tomatoes and a light smoked flavor. In order to achieve this effect, you need to add salami or any other to the soup. raw smoked sausage as well as bacon, smoked brisket or other smoked meats of your choice.

Cooking time: 3 h Servings: 6

1 onion
2 carrots
2 potato tubers
250 g smoked meats (sausages, ham, brisket, etc.)
1 can of canned red beans
20 ml vegetable oil 1 tbsp. l. tomato paste
1 tsp dried basil
Chopped herbs for serving

For broth:

400 g beef
1.5 l of water
Parsley root
1 carrot
3 bay leaves
5-6 peas of black pepper

Preparation:

Cook meat broth in the "Extinguishing" mode. Strain, then return to the cleaned multicooker bowl, salt to taste.
Peel onions and carrots, cut into thin strips (carrots can be grated). Cut the potatoes into cubes. Cut the smoked meats into small slices or strips. Drain the liquid from the beans.
Saute onions and carrots in vegetable oil until soft.
Put frying, potatoes, smoked meats and beans in a bowl with broth, add tomato paste, dried basil. Cook in the "Stew" mode for 1 hour. At the end of cooking, add salt to taste. Sprinkle with herbs when serving.

Bean soup yu and bell pepper

Ingredients:

300 g of beef
100 g white beans
3 potatoes,
1 onion
1 carrot,
1 bell pepper (small),
1 bay leaf
1 tablespoon olive oil
3-4 liters of water,
spices (any),
parsley,
salt.

Preparation:

Soak the main ingredient for 1 hour in cold water. Cut the meat into small portions. Peel the vegetables. Cut carrots, onions and potatoes into small pieces. Pour oil into a multicooker saucepan, add onions, carrots, then fry in the "Baking" mode for 15 minutes. When the mode is over, add meat, potatoes, beans, water, salt, pepper, spices (any), bay leaf, turn on the “Stew for 90 min. After completing the regimen, let the soup steep a little. Garnish the finished soup with chopped parsley.

Do not salt white and red beans before cooking. Otherwise, the finished product will be tough.
In the refrigerator, you can store beans cooked until half cooked for up to three days, but in freezer- about 6 months.
If you are using canned beans, they do not need to be pretreated.
You can use the product for cooking different dishes... It goes well with garlic, onions, peppers, tomatoes, and various herbs.

Bon Appetit!