Bean soup without. Bean soup

10.11.2020

Canned Bean Soup is included in the category of express recipes, simple and very quick to prepare. You do not need to soak the legumes overnight, cook them for hours until tender, constantly adding water. It is enough to boil potatoes, fry vegetables in a pan and add a jar of ready-made beans at the end of cooking. Just 15-20 minutes, and a delicious, nutritious and rich soup can be served at the table. Great dish for bachelors and busy business women, right?

V basic recipe bean soup you can make your own changes. Its taste will differ depending on which beans you take: white, red, own juice or in tomato sauce... In the latter case, you can not add tomato paste to the soup or put it very little, just 1 teaspoon for a more intense color. By the way, instead of pasta, tomatoes are suitable, fresh or in their own juice, blanched and mashed.

You can cook bean soup on water, vegetable, chicken or beef broth, with beef or chicken. Or you can even turn it from lean to meat in just 2 minutes - just add at the very end of cooking two sausages, finely chopped and fried in a pan. Smoked meats will perfectly complement the bean soup, making it more satisfying and nutritious.

Ingredients

potatoes 2 pcs.
canned beans 1 can
onions 1 pc.
carrots 0.5 pcs.
water or broth 1 l
bell pepper 0.5 pcs.
vegetable oil 1 tbsp. l.
tomato paste 3 tsp
salt 1 tsp
a mixture of ground peppers 2 chips.
a mixture of Italian herbs 2 chips.
bay leaf 1 pc.

How to make canned bean soup

Peel the potatoes and cut into cubes. We send it to a saucepan or stewpan and fill it with water. We put on medium heat and cook for 10 minutes from the moment of boiling. If you want to cook thick soup, increase the number of potatoes to 3-4 pieces. If you want to speed up the cooking process, pour the potatoes without cold water, and boiling water.
While the potatoes are being cooked, we are preparing the frying for the bean soup. We peel a large onion and chop it into a small or medium cube. Fry the onion on preheated vegetable oil until soft. Do not overcook it too much, otherwise the dressing will taste bitter.
We send carrots to the frying pan for the sautéed onions, which must first be peeled and grated (you can use a special Korean grater or ordinary with small holes). Fry vegetables for 3-4 minutes until soft.
Add to the frying a little bell pepper, cut into small cubes, fry for a couple of minutes and remove the pan from heat. The stewed bell pepper will add a very pronounced flavor to the soup. If there is no fresh one at hand, frozen or, in extreme cases, pickled Bell pepper... But it is imperative to add it so that the soup plays with all the flavor notes, turns out to be very rich and aromatic.
Put the fried vegetables in a saucepan and cook for another 5-7 minutes, until the potatoes are fully cooked.
Add a jar of canned beans (500 g) to the soup. If you use the beans in their own juice, be sure to rinse them under running cold water to remove unappetizing mucus, and only then add to the other ingredients in the saucepan. If you add beans canned in tomato sauce, you do not need to rinse; add the entire contents of the jar to the pan at once.
Immediately put in tomato paste - you will need 3 teaspoons for soup with canned beans in your own juice or 1-2 tablespoons if the beans are in tomato sauce. Add salt to taste, bay leaves, and a mixture of ground peppers and dried herbs. If you like spicy, you can add some fresh or dried chili, cut into very small cubes.
Bring the soup to a boil and remove the pan from the heat. At this stage, cooking can be finished or smoked sausages can be added at the very end of cooking - before that, they need to be chopped and separately fried in a small amount of vegetable oil until a confident golden color.

After a couple of minutes, when the bean soup is slightly infused under the lid, you can serve it to the table. Before serving, sprinkle with finely chopped parsley, you can add a spoonful of homemade sour cream to the dish.

On a note

The canned bean soup can be thickened if desired. To do this, just add 1 tablespoon of flour to the frying, heat it up for a minute, and then put the vegetable dressing in the soup.
If you do not like the sour taste of tomato paste, you can add 0.5-1 teaspoon of sugar - it completely neutralizes the acid.

This product is indispensable during the cold winter period, as it contains many vitamins, minerals and nutrients that help maintain immunity. Bean soup recipes are quite varied. They are cooked in meat, mushroom broth or water. Potatoes, dumplings, sausages and meat products, carrots, onions, herbs, mushrooms are added to it, processed cheese, tomatoes and bell peppers. 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 like this dish very much, it is very nutritious and may well replace the second one. You can cook such a treat yourself, and it will take a minimum of time and products. But you should carefully follow the requirements and recommendations specified in the recipe so that the result meets expectations. It is important to observe exactly the proportions, temperature and cooking time so that the vegetables do not boil too much, but at the same time do not remain tough.

If you decide to cook red bean bean soup, 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.

Another quick way to make bean soup is with 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 a lot) 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 - bell 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

For cooking lean soup canned beans are also fine. 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;
bean soup will have original taste if you cook it with smoked products - sausages, ham, pork belly or ribs.

In the daily diet of a person, first courses must be present. One of them is hearty classic soup from beans in broth. It's easy for us delicious treat for lunch, and for vegetarians, bean soup replaces meat. To make the first really delicious, you need to properly soak the main component and use step-by-step recipes with a photo.

How to make bean soup

To cook a delicious thick soup with beans at home, it is not necessary to use step-by-step recipes with a photo, the main thing is to know some of the secrets and subtleties of the cooking process. The most important points- this is how much to soak and how long to boil the beans themselves, so that they do not boil, turn out soft, beautiful, and their taste is rich and delicate.

How to Soak Beans for Soup

Before boiling the bean soup, it is important to prepare the beans. First, be sure to sort out the beans and rinse them under running water, getting rid of damaged and wrinkled fruits. Then the legumes are soaked, and this can be done in two ways:

Long. The process lasts from 8 to 10 hours, during which you need to change the water. If you leave the beans overnight, add half a teaspoon of baking soda to 500 ml of water to keep the liquid from souring.
Quick. Pour 1 part young beans in 3 parts water, boil, turn off and soak for 60 minutes. Then continue cooking the soup. Legumes of red color do not need to be soaked beforehand, but then you need to add cold water (1 tablespoon each) to the pan and cook for about an hour and a half.

How much to cook by time

The amount of time it takes to cook the beans depends on the variety. Asparagus should not be exposed heat treatment more than 15 minutes, otherwise all will disappear useful vitamins... Tinned food is sold ready-made, so it is placed at the end. White and red beans must be pre-soaked, and only after that they are boiled: the first - 45-50 minutes, the second - half an hour.

Bean Soup Recipe

There are several ways to make bean soup, and each of them is interesting in its own way. Each component adds new flavors and aromas to the dish. Choose any of the recipes, surprising your loved ones with interesting combinations. Some bean soups are vegetarian, others are not, anyway, remember that the calories for each recipe are per 100g.

Canned Bean Soup

Time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 21 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Beans are a very important and useful product for humans. The protein contained in them, B vitamins is absorbed by the body by 70-80%. Bean soup also belongs to the category healthy dishes, moreover, with a canned component, it cooks very quickly. This recipe is for those who have little time for culinary feats. The basic set of ingredients is lean, no meat, but you can vary it as you see fit.

Ingredients:

canned beans - 1 b.;
frozen corn - 100 g;
water - 2.5 l;
carrots - 2 pcs.;
zucchini - 200 g;
oil (vegetable) - for frying;
greens, salt, pepper - to taste.

Cooking method:

Chop the carrots on a grater, cut the zucchini into strips, fry.
Boil the water, discard the corn, add the fried vegetables and beans after 20 minutes.
Add spices after 15-20 minutes. Decorate with parsley.

Red bean

Time: 60 minutes.
Servings Per Container: 6 Persons.
Calorie content: 19 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Before boiling red bean bean soup, the legumes must be soaked and boiled for half an hour, uncovered. This variety of beans is the most popular among culinary specialists; with it, bean soup turns out not only delicious, but also beautiful. After the main component is ready, it can be added to the pan at the same time as the other components.

Ingredients:

red beans - 1/2 tbsp.;
cauliflower - 200 g;
onion - 1 head;
tomato paste - 1 tbsp. l .;
bay leaf - 2 pcs.;
salt, herbs - to taste;
oil - for frying.

Cooking method:

Pour the boiled legumes in advance with 2.5 liters of water, boil.
Add salt, 2 bay leaves, cauliflower... Cook for 20 minutes.
Saute the onion, combine with paste (can be replaced with tomato juice).
Pour out the frying, boil for 10 minutes. Serve with fresh herbs and sour cream.

Bean soup with meat

Time: 4 hours.
Servings Per Container: 7 Persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: Medium

Bean soup with meat recipe - easy way prepare a delicious, satisfying and aromatic first course. It is suggested to use pork here, but you can use other meat of your choice. Add some smoked ribs for a delicious flavor. Believe me, this appetizing smell will bring together all the household members who want to taste the soup made from beans and meat.

Ingredients:

pork (pulp) - 0.5 kg;
white beans - 300 g;
carrots, onions - 1 pc.;
garlic - 3 tooth;
water - 6 tbsp.;
oil - for frying;
spices, herbs.

Cooking method:

Boil the pork pulp, leave the broth, cut the meat into pieces, fry.
Rinse the beans, fill with boiling water, when it boils, drain the liquid. Pour in new water, add broth and put on fire.
When the legumes are almost ready, add the fried onions, carrots, garlic, pork, spices.
Put a piece of meat in a plate for each, pour the first one, add chopped greens.

With potato

Time: 1 hour 30 minutes.
Servings Per Container: 9 Persons.
Calorie content of the dish: 32 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Bean and Potato Soup is a hearty first course; you don't need to add meat to it, but you can substitute the water if you like. chicken broth... Cooking such a soup is not difficult, the main thing is to prepare the beans in advance by soaking it overnight or for several hours. Some housewives prefer to add a handful of dried beans or frozen, taste ready meal it doesn't make it worse.

Ingredients:

onions, carrots, potato tubers - 2 pcs.;
water (broth) - 6-7 tbsp.;
canned beans - 850 g;
cabbage (small) - ½ head;
celery - 2 pcs.;
canned tomatoes - 420 g;
mixture provencal herbs- 1 tbsp. l .;
garlic - 3 tooth;
lean oil - 2 tbsp. l .;
green onions, spices.

Cooking method:

Prepare all vegetables - peel and chop.
Pour the oil into a heavy-bottomed saucepan. When it's hot, toss in the onions, carrots, celery and sauté for 5 minutes. Then toss in the garlic, spices, and fry for another 1 minute.
Next, toss in the diced potato tubers, cabbage, beans, tomatoes and cover with water. When the mass boils, reduce the heat and simmer the soup until the ingredients are soft (about half an hour).
Season with spices at the end, stir, turn off. Serve with green onions.

Vegetable bean soup

Time: 3 hours.
Servings Per Container: 8 Persons.
Calorie content: 60 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Legumes contain a lot of vitamins and microelements that people need, so bean soup is considered healthy and satisfying. It is recommended to cook it during the cold season to maintain immunity and strengthen vitality. For vegetarians, bean soup is generally vital, since beneficial features beans are equated with fish and meat.

Ingredients:

white beans - 300 g;
carrots, onions - 1 pc.;
bell pepper - 2 pcs.;
olive oil - 1 tbsp.;
celery with leaves - 2 pcs.;
tomato paste - 3 tbsp. l .;
salt pepper.

Cooking method:

Pour the beans with water, add oil, cook.
Cut all vegetables into equal cubes, toss them into the broth when the beans are almost ready, and cook for another hour.
At the end, salt and pepper, dilute the tomato paste with water and add too.
Stir, turn off, let it brew. Serve with herbs and boiled egg cut into slices.

With mushrooms

Time: 3 hours.
Servings Per Container: 7 Persons.
Calorie content of the dish: 35 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Bean soup with mushrooms - very easy to prepare and tasty at the same time hearty dish... The broth in it turns out to be beautiful, transparent, rich. Even a novice hostess can cook such a first. The recipe states dried mushrooms, but you can substitute canned or fresh mushrooms... Be sure to add greens to the treats - an amazing aroma will be guaranteed.

Ingredients:

beef - 120 g;
mushrooms (dried) - 100 g;
black beans - 300 g;
onion - 1 pc.;
flour (corn) - 3 tbsp. l .;
spices.

Cooking method:

Soak the legumes overnight, boil for 10 minutes after boiling.
Then drain the liquid, pour in a new one and cook for another 45 minutes.
Cut the meat into pieces, add water, after boiling, add spices and simmer for 1.5 hours.
Soak the mushrooms for an hour.
Fry the onion, add flour to it, stir.
Boil mushrooms, onions and legumes in beef broth until cooked, season with spices.

Tomato Bean Soup Recipe

Time: 1.5 hours.
Servings Per Container: 9 Persons.
Calorie content: 59 kcal.
Purpose: for lunch.
Cuisine: Mexican.
Difficulty: easy.

The taste of this bean soup is very spicy thanks to the spices. Beans, canned in tomato sauce (stated in the recipe) go best with this dish. However, you can take raw beans and tomato paste separately if you like. Puréing the treat will create a spicy puree soup. Serve with rye croutons, toasts.

Ingredients:

tomatoes (fresh) - 400 g;
beans in tomato (cons.) - 300 g;
onions, sweet peppers, chili - 1 pc.;
garlic - 3 tooth;
paprika - 3 tbsp. l .;
coriander, red ground pepper - 1 tsp each;
oil, salt.

Cooking method:

Chop onion, garlic, chili, fry in a brazier.
Add paprika, coriander, red pepper. After 2 minutes, toss in small sweet pepper cubes.
Peel the tomatoes, put in a saucepan, pour in 1.5 cups of water and simmer, kneading. Purée.
Pour them for frying, add beans, salt, boil for another 5 minutes.

White beans in a slow cooker

Time: 1.5 hours.
Servings Per Container: 7 Persons.
Calorie content: 24 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

As always, a multicooker comes to the aid of the hostesses. With it, cooking is simplified and accelerated at times. Here is the same situation with bean soup. While the "helper" is busy cooking the first course, you can do other household chores. This recipe is for a 4.5 liter bowl, reduce the amount of ingredients for a smaller liter.

Ingredients:

white beans - 1.5 cups (for a multicooker);
potato tubers - 6 pcs.;
carrots, onions - 1 pc.;
oil - 2 tbsp. l .;
spices to taste;
water.

Cooking method:

Pour the soaked beans and the rest of the chopped components into a bowl, pour boiling water up to the maximum mark.
Cook for an hour on the Stew program.

Soup with meatballs and beans

Time: 1.5 hours.
Servings Per Container: 10 Persons.
Calorie content: 42 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

The recipe for bean soup with meatballs is one of the easiest, quick ways feed the family with a delicious hearty first course. The processing time will be halved if the meatballs are pre-cooked and frozen. It remains only to get them and add them to the rest of the components. You can also use commercially available meatballs.

Ingredients:

canned beans - 1 b.;
minced meat - 300 g;
potato tubers - 4 pcs.;
carrots, onions, eggs - 1 pc .;
garlic - 1 tooth;
spices, herbs - to taste;
oil, water.

Cooking method:

Cut the potatoes, add water and cook.
Prepare minced meatballs mixed with garlic, onions, eggs, spices.
When the potatoes are 50% cooked, put them in the soup.
After 15 minutes, add legumes, cook for 5 minutes.
At the end, add browned carrots and spices. Stir, let it brew for 15 minutes.

Green beans

Time: 1 hour 30 minutes.
Servings Per Container: 7 Persons.
Calorie content: 19 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

This green bean soup can be brewed any time of the year. Naturally, in the season of vegetables, it will turn out to be much healthier, since they contain more vitamins. However, you should not refuse such an amazing treat in winter. Green beans is always on sale, but you don't need a lot of it for the first time, so buying it will not hit your pocket.

Ingredients:

beans (green beans) - 270 g;
carrots - 200 g;
potatoes - 2 pcs.;
egg, onion - 1 pc.;
salt, pepper - to taste;
butter.

Cooking method:

Cut potatoes into cubes, pour 2.5 liters of water, cook.
When it boils, add ½ part of the chopped onion.
Fry the remaining half with carrots.
Half an hour after the introduction of the onion, add the beans and fry, boil for another 20 minutes.
Finally add spices and a diced boiled egg.

The very first thing you should do before you start making your bean soup is to make sure all the ingredients are fresh. If everything is in order with this, then proceed to cooking bean soup by following step by step recipes with a photo or taking into account such recommendations of culinary specialists:

For a rich aroma, add smoked meats to the first.
If the recipe includes vinegar, ketchup, tomato paste among the ingredients, add them at the end of cooking and salt also last. Otherwise, these foods will increase the cooking time of the legumes.
For the bean soup, it is better to use a large pot, because they will increase and not cover the first one with a lid while boiling. This technique will prevent the beans from darkening.
Recently, mashed bean soup has become more and more popular. You can achieve this consistency with a blender. Add cream or a spoonful of butter before serving.

Video

Today we will cook delicious and healthy soup with a minimum calorie content. Such a dish will become a permanent "table dweller" for vegetarians or people who observe Great Lent. Bean soup is not only delicious but also easy to prepare.

Advice: don't tell your family there is no meat in the recipe. Having tasted the soup, they will forget about such an obligatory and irreplaceable, in their opinion, ingredient. Unlike many other lean hot dishes, which are colorless and tasteless, our dish does not differ from the usual one in appearance and taste.

Let's start cooking.

For the soup we need (about 2 servings):

½ cup beans (red or white) or 1 can canned in tomato paste;
3 potatoes;
1 PC. onions;
1 carrot;
seasoning for soup;
Bay leaf;
greens: parsley, dill, green onions (to taste);
ketchup or tomato paste;
vegetable oil for frying.

Recipe

Attention! The very procedure for making the soup will take you no more than half an hour. The preparatory work will take a lot longer if you chose dry beans.

We wash the beans thoroughly. Fill with water. The liquid must be in 2 times more than her. Leave it overnight or 6-8 h. It is advisable to change the water every 3-4h... In the morning or after a lapse of time, drain the water. Pour fresh, and set to boil on fire, about 1-2h... Look at readiness. Red beans take longer to cook than white beans.

While the beans are boiling, move on to the other ingredients for the soup. We wash the carrots thoroughly. Remove the skin. Rub on a fine grater.

Onion we clean up. Finely chop.

We put the pan on gas. Pour 2 tbsp. sunflower oil... When it warms up, you can lay out the carrots and onions. Fry until golden brown over low heat 3 min.

We wash the potatoes. We clean up. Cut into cubes.

Combine all prepared ingredients in a saucepan with beans. Pour in potatoes and fry. Add bay leaves, herbs, soup spices, ketchup, salt. We cook more 30-40 minutes... Turn off the gas and let it stand 15-20 minutes.

Advice: For aroma and taste, crush 2-3 cloves of garlic in a garlic press and add to the soup.

Ready with beans.

You can cook with us:

We invite the family to the table.

Bon Appetit.

Bean soup with mushrooms

Mushrooms are the main meat substitute in any dish. You can make any soup with them. The scent will not leave you indifferent.

1 PC. carrot;
1 PC. onion;
2-3 pcs. potatoes;
250g white or red beans;
150g mushrooms (to taste);
1 chicken egg;
70g wheat flour;
salt;
spices to taste: pepper, dried herbs.

Recipe for making mushroom and bean soup without meat

We will carry out preparatory work. Fill the beans with water. We leave on 8h... It is advisable to change water every 3h otherwise it may stagnate.

Advice: the amount of water and beans should be in a ratio of 2 to 1.

To prepare such a soup, you can use any mushrooms that you like, or that grow in your strip. For cooking mushrooms for the first time, champignons are suitable. Remove the top layer from them. Pour cold water into a saucepan, put on fire. When the water boils, add the mushrooms. Boil no more 7 minutes... Then we transfer them to a blender bowl with knives. Grind into a mushy state. Pour into a deep container.

Add the egg to the mushrooms. We mix.

Advice: break the egg into a separate cup. So, you can check its freshness.

We wash the greens. Finely chop. Add to the test. We also add flour. Mix thoroughly until smooth. You can use a mixer or blender.

Advice: check the consistency of the dough. It should look like thick sour cream.

Let's move on to the soup.

Drain the water from the beans. Pour fresh and set to boil over low heat. About 1,5h... When it remains until readiness 15-20 minutes, move on to vegetables. Peel the potatoes. Cut into cubes. Add to soup.

Peel and rub the carrots on a fine grater. Peel and finely chop the onions. Carrots and onions should be sautéed in vegetable oil. To do this, put the pan on high heat. Pour 2 tbsp. oils. When the surface warms up, reduce the gas to the minimum and lay out the vegetables. Fry 3-4min stirring constantly. The onions should become transparent, the carrots should acquire a golden hue. Add to the soup.

Salt and pepper to taste.

We return to the test. We begin to add to the soup with a teaspoon. We check the readiness of the dish by them. When the dumplings begin to float, turn off the heat.

The meat-free soup with beans is ready.

Bon Appetit.