Kid's bean soup. Delicious bean soups: recipes

29.09.2019

Delicious rich bean soup is what you need for a hearty dinner. Can be cooked from raw beans, but you can add canned - quickly and easily!

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

It has a particularly good effect on the work of the heart and blood vessels. Therefore, you should not neglect this product, but at least once a week prepare any 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;
Condiments and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

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

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 begins 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.

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 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

Lean dishes, that is, those that are cooked without meat, eggs and other animal products, are not only included in the menu of vegetarians or fasting 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 mass different vegetables... You can cook it at any time of the year. In season use fresh vegetables, frozen are perfect in winter. The cooking process itself is not complicated and will take little time if you boil the beans first.

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

dry beans - 320 g
potatoes - 650 g
carrots - 200 g
onions - 230 g
celery root - 260 g
Bell 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.

Rinse beans thoroughly in running water before boiling. Soup beans can be mixed, only select beans with approximately the same boil time.

Prepare potatoes and celery. Peel and rinse the 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 tender.

In a frying pan on sunflower oil fry until soft, chopped onion and grated carrots.

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

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

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

Delicious lean bean soup is ready.

Recipe 3: canned bean soup

Canned bean soup is undoubtedly the most quick way cooking soup. It is prepared very 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 roast while boiling the potatoes. Total: it will take you no more than 20-25 minutes to make a delicious, hearty and rich soup.

A recipe like this definitely deserves your attention and is worth taking on board!

Potatoes (medium) - 3-4 pcs.;
Carrots - 1 pc.;
Bulgarian pepper - 1 pc.;
Bulb onions - ½ pcs.;
Canned red beans - 1 b.;
Tomato paste - 1-2 tbsp. l .;
Vegetable oil - 3 tbsp. l .;
Water or broth - 1 liter;
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 cooked from any type of meat or vegetables. Choose beef or pork bone broth for a rich and nutritious soup, or chicken and vegetable broth for more. light soup... Rinse the potatoes under running water, peel them and cut them into small cubes. The smaller the cubes are, the thicker and quicker the soup will be. Add potatoes to a saucepan and lightly salt.

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

Further, to save time as much as possible, turn on the second burner, put a frying pan with vegetable oil on it and, parallel to boiling potatoes, prepare a tomato and vegetable fry for the soup. Peel the onions and carrots, cut the seeds from the pepper, cut off the whitish veins.

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

By this time, the oil has already warmed up enough. Frying should start with onions.

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

Close the pan with vegetables with a lid 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 fry. l. water so that the fry does not burn. After 7 minutes, add the tomato paste to the vegetables and mix well.

Hold the roast on the stove under closed lid about another 1-2 minutes and add it to the ready-made potatoes in the pan.

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

Add the canned beans to the resulting soup.

Season the bean soup with spices if desired and add 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 sit for 15 minutes with the stove off.

Serve the soup in portions, sprinkle with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a delicious and nutritious dish. It is great for a variety of menus, especially when boring 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)

Beans must be filled with water in advance and left for at least 3-4 hours, and ideally overnight. In general, beans are different: 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, it is precisely this that should be used for soup.

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

Put the meat to cook. After boiling for 30 minutes, drain the broth and add new water to the meat. Peel, wash and grate the carrots. Fry. Add to broth.

Note. If you want the carrots in the soup to be hard, put them in the broth at the very end. Pour tomato juice into a frying pan with vegetable oil. Boil down 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, take out the meat, cut and return to the broth.

Put potatoes in broth, lightly salt. Cook until tender.

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

When serving, put greens in the soup with white beans.

Recipe 5: Chicken Bean Soup (Step by Step Photos)

I propose to cook delicious and hearty soup bean with chicken. The soup has a velvety texture, very aromatic and rich. Bean lovers will 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, black pepper;
vegetable oil.

Place the onion and carrot dressing in the bean soup, add the bay leaf, bring to a boil and turn off. Let the soup steep 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 stack.;
carrots (large) - 1 pc;
onion (large) - 1 pc;
2-3 potatoes;
tomato paste - 1-2 tablespoons;
salt, peppercorns, ground pepper, bay leaf;
garlic for serving.

The beans must be soaked in cold water overnight. Then boil until almost cooked 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 cooking, add peppercorns and bay leaves.

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

Peel and finely chop the onions. Fry lightly 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 a couple of minutes.

Put the meat, beans boiled until half-cooked and diced potatoes in the finished strained broth. Cook everything together for about 30 minutes (until the potatoes and beans are tender). Put the fried vegetables in the soup and cook over low heat for another 7-10 minutes. Salt to taste!

Add the garlic directly to the bowls 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 have 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 take a fast and try to make a fragrant 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 fried soup and mushrooms is very - very successful.

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

Cooking Bean Soup with Dried Mushrooms begins with mushrooms. They give that unique, recognizable and interesting taste and aroma.

Before embodying the recipe, you need to soak the mushrooms for 2-3 hours. To do this, first you need to wash them a little, and then fill them with water, covering them completely. At first they can 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 small as possible, for this you need a very sharp knife. Cut the carrots into small strips.

Put the pan on the fire, and when it warms up well, add 2 tablespoons vegetable oil... Place the onions and carrots in the pan and fry a little.

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

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

Send the frying to the pan, add the boiled beans here. Beans, like mushrooms, will need to be taken care of earlier. You can use the young beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To cook it relatively quickly, it is worth, for example, pouring water over it in the evening and leaving it overnight. In the morning, put on fire, and adding water as it evaporates, cook until soft.

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

Now the matter is small, put bay leaf, black pepper (a generous portion) parsley in the soup and, covering with a lid, leave for 20 minutes to infuse the soup.

Recipe 8: bean soup with smoked sausages

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

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

After about five minutes add canned beans in tomato sauce. I also added onion and carrot frying. Season with salt to taste, add bay leaf and allspice.

Cook until the potatoes are tender. In total, the preparation of this soup takes about 20-25 minutes, and the result is a delicious, rich and very aromatic soup.

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

Classic bean soup is nourishing, 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.
Onions - 1 pc.
Tomato sauce - 100 gr.
Potatoes - 3 pcs.
Paprika, herbs, salt - to taste

We take the beans, rinse them, 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, in order to start cooking in the morning. Soaking the legumes is necessary to speed up the cooking process.

Do not be alarmed that the classic bean soup will take you all day, it is not at all true. 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 special efforts on the part of the hostess are not required.

Put the beans and meat in a saucepan, pour 2.5 liters. water. I usually use rack of pork ribs: they give an excellent broth and enough meat.

We 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 halved, down to 1-1.5 hours).

Let's prepare the rest of the ingredients: potatoes and vegetables. Peel the potatoes (if young, even with the peel), cut into 0.5-0.7 cm cubes. Grate the carrots on a vegetable grater, finely chop the onion.

Put the potatoes in a saucepan and continue to cook 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.

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Bean soup is delicious and hearty dish... In addition, it contains many useful substances. Despite the fact that bean soup is considered a Russian dish, it is also prepared in France, Italy and other countries.

This article contains detailed recipe, which will help you in the future to prepare a delicious and aromatic bean soup that will please even the most fastidious family members.

Bean soup has one big drawback - it takes a very long time to cook. In order to shorten the cooking time of the soup, you should soak the beans for a few hours. If possible, you can soak the beans overnight, it will be even better.

Cooking Bean Soup

To make a delicious hot bean soup you will need the following ingredients:

Meat 600 g
Tomato paste 6 tbsp spoons
Potatoes 4 pcs.
Carrots 2 pcs.
Onions 1 pc.
Vegetable oil
Celery
Green onions, dill, parsley
Salt pepper
Spices

Preparation

If you do not have time to soak beans, then there is a way out of this situation. You can buy canned beans at the store. It will boil quickly in a saucepan, add it 15 minutes before the end of the soup.
In order to add an unusual flavor to the soup, add some smoked meats to the pan along with the frying. Best to use chicken breast... Separate the meat from the bone, cut into small cubes and add to the soup.
If you are using purchased meat for cooking, it is better to drain the first boiling water. With her, most of the antibiotics that the living creatures were fed will go away. If you are using homemade meat, then the water does not need to be drained.
After you have added frying to the soup, it should be cooked over low heat, under no circumstances should you bring it to a strong boil, the soup will be most delicious when it is not boiled, but simmer over a low heat.
In order to shorten the time, the soup may not be cooked in broth if you have pre-cooked meat. Chop it up and add it to the stir-fry.
Recently, restaurants have increasingly been serving creamy bean soup. A blender is used to prepare it. To do this, you should add boiled beans and potatoes to the pan, add water and turn everything into puree by pressing a button. Add some cream at the last stage of cooking.
There are many recipes for bean soup. Culinary experts are not afraid to experiment with this dish. Many add nuts, raisins, various exotic spices. The soup is original and tasty.

Rinse beans thoroughly in running water before boiling. Soup beans can be mixed, only select beans with approximately the same boil time.

I cook beans in a multicooker-pressure cooker for 25 minutes on the "braise / beans" mode. Otherwise, fill the swollen beans with fresh water and put them on fire. Boil. Boil for 2-3 minutes, fold in a colander and rinse with cold water. Cover 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 the 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 tender.

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

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

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

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

Bean soups

Delicious, very hearty and aromatic lunch - at your service is a recipe for bean soup with meat, as well as step by step photos and video of cooking. Try it too!

1 h

125 kcal

5/5 (3)

It's hard to live without hot soup even in summer, let alone winter. You come home hungry and covered in snow, and he stands on the table - a fragrant, nourishing and very attractive soup. Just a dream! That is why I often prepare this wonderful dish using a simple and inexpensive set of ingredients.

Did you know? People have been using beans for food for more than seven thousand years, and they were brought to our country from South America. This product is considered dietary due to its low calorie content and abundance of protein. In addition, the use of beans is highly recommended for diseases of the cardiovascular and nervous systems, and it will also help to restore strength after surgery or serious illness. All in all, you did right choice that we decided to cook bean soup!

Ingredients and preparation

Preparation time: 120 - 180 minutes.

Kitchen tools

You will significantly speed up the cooking time of the soup if you prepare in advance all the necessary tools, utensils and utensils that will be needed in the process:

a pan with a non-stick coating with a volume of 3 liters or more;
a spacious frying pan with a diagonal of 23 cm;
deep bowls (several pieces) with a volume of 500 to 900 ml;
teaspoons;
coarse grater;
tablespoons;

kitchen potholder;
slotted spoon;
kitchen scales or other volumetric utensils;
linen and cotton towels;
wooden spatula;
sharp knife;
cutting board.

A blender and food processor will definitely come in handy too, so keep them ready.

You will need

The foundation:

Important! Canned beans are also suitable for this recipe - just do not take the one sold in tomato sauce... In addition, you can also take canned tomatoes, best of all barrel.

Seasonings:

8 g ground paprika;
7 g powder curry;
7 g ground black pepper;

6 g table salt;
3 bay leaves.

Did you know? Feel free to add any other spices you like to your soup, as in most cases any spice is used interchangeably. However, I would advise you to still leave black pepper, even if you do not tolerate spicy dishes- you will not feel any spiciness in the soup, but the aroma will be much better!

Additionally

30 ml of sunflower oil;
2 table. l. chopped fresh herbs.

Cooking sequence

Preparation

First step

Second phase

That's all! Now you know exactly how to cook bean soup with meat! In addition to greens, you can add a teaspoon of butter to each plate or season with fresh basil and cilantro - but it's only worth doing if that's the kind of thing you're into.

I love to serve this soup hot, hot and hot, so that the family members swallow their saliva longer and express their admiration for the hostess's culinary talents. It is best to store this type of soup for no more than a week, since meat, even boiled, quickly deteriorates, like all other ingredients used.

Video recipe for bean soup with meat

Please check the video below to see if you have properly soaked the beans and cooked the beef for the soup. The video also contains valuable tips and tricks. Don't miss it!

Bean dishes are unique. 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.

Bean soup will not only benefit the body, improve the functioning of the digestive, nervous and cardiovascular systems, but also diversify the daily diet. There are many a variety of recipes making soups not only from traditional white, but also red, green beans, canned and frozen beans.

Preparation

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.

Canned and green beans does not need preliminary soaking.

There are two main ways to soak dry beans, fast and slow. Each has its own advantages and disadvantages.

Long soaking

The advantage of this method is that all harmful substances are released from the beans into the water, the skin of the beans will not burst during cooking, and the taste will be much softer. The disadvantage is the length of the process, and the preparation of the dish must be planned in advance.

The sequence of the soaking procedure is as follows:

Sort the beans, get rid of damaged and shriveled beans and large debris.
Place in a deep saucepan and cover with plenty of cold water.
Leave for 8-11 hours, during this time the beans will increase in volume by about 2-3 times.
Drain and refill the water every two hours.
If soaking the beans overnight, add baking soda to the water, 1 small spoon per liter of liquid.
Drain and rinse the beans before cooking.

Fast soaking

The main advantage of this method is a significant reduction in the time for preparatory procedures. The disadvantages are that the taste of the beans will be less intense, and the beans themselves often burst during cooking. For this method you need:

sort the beans, rinse;
pour water, for one part of the beans take 3 parts of water;
bring to a boil and turn off the heat;
leave the beans in hot water for an hour;
Drain the water and proceed with further cooking.

If you are not afraid of the unpleasant consequences in the form of increased gas formation, you do not need to soak the beans, but then the dish will cook for at least 4-5 hours.

How to make a soup with different types of beans

To prepare a delicious soup, use different types beans - white and red dry, fresh or frozen green beans and canned beans of various types.

Each species has its own characteristics, which must be taken into account when preparing dishes.

White and red dry beans

These are the most popular types and are most often used in soups. And even the length of the process does not scare fans of these legumes. After all, it is they that contain the protein and fiber necessary for the body, which give a feeling of fullness for a long time.

Dry bean soups are prepared in both meat and vegetable broth, and additional ingredients are potatoes, carrots, onions, garlic, tomatoes and other vegetables. After soaking, red beans are cooked for about an hour, whites are softer, and may take 40-50 minutes to cook.

String green beans

Soup from it is obtained dietary, usually it is prepared in vegetable or chicken broth... The dish is prepared very quickly, the beans do not need to be soaked, but they are cooked for 5-7 minutes, so they are added at the very end of cooking.

Soups also include onions, carrots, potatoes, pasta or cereals. Vegetables are added after frying in oil or raw. Decorate with fresh herbs, and to make the soup more satisfying, put half a boiled egg on a plate.

Beans for making such a soup are taken fresh, frozen or canned green.

Canned beans

Canned Beans Allow You to Enjoy Bean Dishes all year round... You just need to open a can of canned food and add to the dish.

It is sent to the soup at the very last turn, a couple of minutes before the pan is removed from the stove. The benefits of such a product are slightly less than in fresh, but if you want to enjoy a hearty hot dish in a short time, soup from canned beans would be the most suitable option.

For such a soup, onions and carrots are sautéed in oil with the addition of tomatoes, tomato paste and garlic. Boil potatoes in water or broth, add fried vegetables, cook for 7 minutes and pour canned beans with herbs. Turn off the heat and let the soup brew.

You can add small pieces of meat, such as chicken, and mushrooms to your vegetable stir-fry for a more satisfying meal.

Types and recipes of bean soups

Bean soup is able to satisfy every taste; it is prepared with beef, pork, chicken, smoked meats, mushrooms, tomatoes and various vegetables. Everyone will find a recipe to their liking.

Classic bean soup

This recipe contains the simplest ingredients available and is very easy to prepare. You can cook such a soup with or without meat.

The cooking steps are as follows:

sort the beans, rinse and soak for at least 8 hours;
pour the meat with water and cook;
add the beans and cook for 40-60 minutes, depending on the variety, periodically checking the meat and beans for readiness (the beans should be soft, the meat can be easily pierced with a knife);
take out the meat and cut into pieces;
chop onions and carrots and sauté with a little oil and tomato paste;
cut the potatoes into cubes and put them over the beans;
after 10-15 minutes add fried vegetables, pieces of meat and cook for another 7 minutes;
add crushed garlic and herbs last.

Beef takes the longest to cook, so the beans are added a little later, otherwise they can be overcooked. Chicken, on the other hand, cooks faster and is added after the legumes.

Bean soup will turn out to be very tasty, rich and aromatic if cooked with smoked ribs or brisket. Or make a lean mushroom soup by frying them in oil.

Cream soup

This soup is made from dry beans with the addition of cream or butter. The dish turns out to be quite satisfying even without meat, with a delicate velvety texture and delicious taste.

A simple recipe delicious puree soup from beans:

Boil the pre-soaked beans until soft for 40-60 minutes.
Peel the potatoes, cut into cubes and add to the beans. Cook until the potatoes are tender.
Fry onions, carrots, celery in a pan, you can add mushrooms, for example, champignons.
Mix the fried beans and potatoes and grind with a blender.
Pour in cream or sour cream.
Serve sprinkled with herbs.

If there is meat in the dish, boil it first and chop it along with the vegetables. You can also place a few slices in the soup bowl as you serve.

Bean soup in a slow cooker

A multicooker will allow you to cook bean soup without any extra effort. The main thing is to choose the appropriate mode, time and prepare the food. You can boil bean soup with meat, or opt for the vegetarian option.

Cut the meat into pieces.
Peel vegetables - onions, carrots, tomatoes, and cut them into thin strips.
Fry vegetables with meat in a slow cooker for 15 minutes, setting the "Baking" or "Fry" mode.
Pour in water, lay out the pre-soaked beans and chopped potatoes, cook in the "Soup" or "Stew" mode for 1-1.5 hours.

Secrets and Tricks

Exists general rules for cooking beans, they must be taken into account when making soup:

Bean soup is cooked over low heat, constantly monitoring the water level, refilling it as it evaporates.
Do not cover the lid of the pot in which the beans are boiled.
Salt the dish 5-10 minutes before the end of cooking, otherwise the beans will cook longer.
Raw meat is started with beans, and vegetables are added towards the end of cooking.
Bean soup is seasoned with bay leaves, pepper, garlic and herbs.
When serving, the soup can be seasoned with sour cream.
Sourness lovers are advised to add olives, olives and tomatoes to the dish.
The water in which the beans have been soaked cannot be used for subsequent cooking.