Tomato juice soup with beans. Tomato soup with beans and vegetables

06.03.2020

Since the Europeans brought tomatoes from the New World, the use of tomato in the kitchen has become as common as the use of beets in Ukrainian borscht. However, tomato is also a common occurrence. Apart from salads and main courses, tomatoes are an excellent ingredient for soups.

The common name for first courses with tomato is tomato soups, and the number of options is huge. I read somewhere that many well-known food companies produce canned tomato soups. These soups can be seasoned as you like, served hot or cold.

Usually tomato soups are made using tomato paste, or heavily chopped tomato pulp. Tomato paste, or simply tomato, is prepared from fresh tomatoes sold in banks. Basically, it is a concentrated tomato product suitable for cooking.

The vast majority of "store" tomato juices are made from tomato paste by conventional dilution. This process is sweetly called "recovery." Less concentrated tomato - Canned tomato pulp is very popular in European cuisines, especially Italian.

Often adding a small amount of tomato to the first course can completely change the flavor of the soup. I remember that I didn’t love in my childhood vegetable soup, but the addition of literally a teaspoon of tomato paste to the soup - and the soup is already completely different, pleasant.

This, considering that I still love tomato juice. At one time, our favorite snack "for this business" was canned in tomato sauce... I don't know why, but I liked the taste, despite the frightening composition. There was an idea to cook vegetable tomato soup with beans. Looking ahead, I will say - it turned out, and very tasty. Tomato soup It is easy to cook with beans, although it takes a long time to soak the beans.

Tomato soup with beans. Step by step recipe

Ingredients (2 servings)

Beans (dry) 1 cup
Potatoes 1-2 pcs
Leek 1 pc
Carrot 1 pc
Celery 50 gr
Tomato paste 1 tbsp l.
Butter 1 tbsp l.
Parsley 2-3 stalks
Spices: salt, ground black pepper, nutmeg Taste

Any beans are fine. Which have. You just need to take into account that colored beans will color the broth. Beans are very difficult to cook, so it is worth soaking them in advance in cold water for a few hours. Ideally soak overnight. After soaking, drain the water, and you should sort out the beans with your hands, paying attention to dark spots and holes - this can be a bean pest, a bug. These beans should be thrown away. Going through a glass of beans is a matter of a few minutes.
In a saucepan, bring 1 liter of water to a boil. Place the beans in boiling water and simmer for 15 minutes on a low boil. Cover the pot with a lid.
Meanwhile, peel the potatoes and cut them into cubes. Add the potatoes to the pot and continue cooking for another 15 minutes.
While the beans and potatoes are cooking, cut the leeks into thin strips (rings). However, you can use a regular bow, this is not so important. It is important to fry and sauté chopped onions in butter. Melt the butter in a skillet, fry the onion in it and simmer under a lid over low heat.
After 10 minutes add finely chopped celery root and carrots, diced or small, freeform. Simmer, covered, until the beans and potatoes are cooked through. Time heat treatment onions and carrots should be 30 minutes. If by this time the beans have not yet boiled, simply remove the pan from the heat and leave it under the lid.
Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add nutmeg on the tip of a knife, add a little salt and pepper. Remember that tomato paste is usually a little salty already. Let the soup simmer for a few minutes.
Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato soup with beans boils again, add salt to it.
Add finely chopped parsley to the tomato soup with beans and simmer at low boil for 5 minutes.

Tomato soup with beans deservedly takes its place in our hearts. Men love him for his satiety and richness, and women love him for ease of preparation. And if you add a spicy note or smoked aroma to a classic recipe, you can diversify a weekday dinner and surprise guests at the holiday. It is cooked all over the world, and each nationality adds its own national flavor.

How to Make Tomato Bean Soup - 15 Varieties

Classic and very easy to prepare, tomato soup with beans is amazing in taste, easy to prepare and will take a minimum of your time.

Ingredients:

400 g tomatoes (fresh, peeled or canned in own juice)
1 can of canned red beans
a few cloves of garlic to taste
olive oil
favorite greens
spices (salt, red pepper)

Preparation:

Pour a couple tablespoons of olive oil into a saucepan and put on fire. Chop the garlic and fry it a little in oil, the main thing is not to overcook it. Add the tomatoes to the garlic and fry a little. If the tomatoes are fresh, then you need to extinguish them until they are puree. Then add the beans along with the juice and mix everything. Season with salt, pepper and cook for 5-7 minutes after boiling. Sprinkle with fresh herbs before serving. Bon Appetit!

Cooking tip: This soup turns out to be quite thick. If you like a thinner consistency. you can add a little water or broth.

An interesting combination of ingredients will not leave anyone indifferent and perfectly diversifies the usual everyday menu.

Ingredients:

1.5-2 liters of meat broth
100 gr dry beans
200 g fresh champignons
about 100 g vermicelli
2 carrots
1 onion
a couple of cloves of garlic
5 tablespoons tomato paste
2 tablespoons vegetable oil
bay leaf, peppercorns - to taste
universal seasoning
nutmeg
hot red pepper
greens

Preparation:

It is advisable to pre-soak the beans for several hours, and preferably overnight. Rinse the soaked beans, pour in the broth and put on fire. While the beans are being cooked, let's take up the vegetables. Finely chop the onion, chop the carrots with a grater or cut into small strips. Cut the champignons into slices, chop the garlic and herbs.

Fry the onions and carrots in vegetable oil, add the mushrooms and fry for a few more minutes. Then we send vegetables to the pot with beans, add salt, bay leaf and pepper and cook for 10 minutes. Then you can add noodles, tomato paste and other spices. After 5 minutes of cooking, add fresh herbs and, turning off the heat, let the soup brew for about 10 minutes. The soup turns out to be very rich and tasty! Try it!

A slow cooker often comes to the rescue of busy housewives who do not have time to stand at the stove for a long time and watch so that the soup does not boil away and the dish does not burn. According to this recipe, tomato soup in a multicooker is very tasty and satisfying.

Ingredients:

1 can canned corn
2 medium potatoes
1 carrot
1 small onion
1 bell pepper
about 150 gr smoked sausage
170 g tomato paste
frying oil
spices and herbs

Preparation:

Finely chop the onion, pepper, grate the carrots. Cut the sausage into small strips. Cut the potatoes into not too large cubes. Turn the multicooker to the "Fry" mode, and add 2 tablespoons of vegetable oil. After the oil has warmed up, fry the onions, carrots, peppers and sausages. After a few minutes of frying, send the potatoes to the multicooker bowl and hot peppers chili (optional) Fry a little and add 1.5 liters of boiling water. We switch the multicooker to the “Soup” mode for 35 minutes. 5 minutes before the end of cooking, add tomato paste and beans. In order for the soup to infuse, it is recommended to leave it on the heating for 10-15 minutes.

This recipe is fragrant thick soup known to us thanks to the people of Portugal. It will perfectly warm you on cold evenings, and spicy lovers will definitely appreciate its taste from the first spoon.

Ingredients:

1 can of red canned beans
1 onion
0.5 l broth
500 gr tomato paste or canned tomatoes
40 ml vegetable oil
2 teaspoons chili pepper
parsley

Preparation:

First of all, chop the onion and fry in vegetable oil until light golden brown. Mix the tomato paste with the chili pepper and send it to the onion for 5 minutes. Then add the beans along with the juice and cook for a few minutes. Then add meat broth and bring to a boil. The soup should be quite thick in consistency. Before serving, add parsley to the soup and serve!

Cooking tip: If you don't like the onion chunks in your soup, chop raw onion in a blender and fry in butter, then add the tomatoes. This will make the consistency of the soup softer and lighter.

Cream soups are very useful due to their easy absorption by the body, and tomato puree soup with beans has a pronounced taste and spicy aroma. If you love cream soups, be sure to add this recipe to your collection.

Ingredients:

100 g white beans
1 medium onion
1 small carrot
1 red Bell pepper
1 tablespoon butter
100 g tomatoes in their own juice
1.5 liters of broth
2-3 potatoes
spices to taste
greens

Preparation:

Boil the beans until tender. While the beans are boiling, finely chop the onions, peppers and carrots. Fry vegetables in a little oil, then add butter and simmer until vegetables are soft. Then add the tomatoes and a little water and simmer for about five minutes.

Pour broth into a separate saucepan, add salt and add potatoes, cut into small cubes. When the potatoes are ready to add the fried vegetables to the pan, bring to a boil and beat well with a blender. Then add ready-made beans, cook for a few minutes and garnish with herbs.

This recipe will definitely be appreciated by men. It is very satisfying, has a rich bright taste and amazing aroma smoked sausages... To make the soup truly tasty, it is better to choose very ripe, fleshy juicy tomatoes.

Ingredients:

1 kg of tomatoes
100 g bacon
2 hunting sausages
1 can of canned white beans in its own juice
1-2 teaspoons chili pepper
1 head of onion
a couple of cloves of garlic
spices - salt, pepper, basil
parsley
some vegetable oil

Preparation:

Pour boiling water over the tomatoes and peel them. Finely chop the onion, chop the garlic, chop the bacon into strips, and the sausages into thin slices. Fry onions, garlic and smoked meats in oil, salt and set aside. Heat some vegetable oil in another saucepan and send peeled and chopped tomatoes. Once the tomatoes have produced enough juice, puree them with a blender. Without removing from heat, add salt, add chili pepper and bring tomato puree to a boil. Then add the beans, parsley. Finally, add our sausages with bacon and vegetables, stir and remove from heat. It is better to serve the chowder with garlic croutons... Bon Appetit!

Culinary advice: while boiling tomato puree, taste it, if the tomato variety is such that it gives the soup an unpleasant sourness, add a little sugar.

This soup is traditionally cooked with beef broth, but if you don't have time to cook meat, or on fasting days, you can replace the broth with plain distilled water. It will not lose its richness and incredible taste in the least.

Ingredients:

1.5 liters beef broth or water
0.5KG fresh tomatoes
2 cans of canned red beans
1 large or 2 medium onions
2 cloves of garlic
dill and parsley
some olive oil
thyme
salt, black pepper
2-3 tablespoons of universal seasoning

Preparation:

Peel and finely chop the onion, garlic and herbs. Cut the tomatoes with a cross on one side, pour boiling water over for a couple of minutes and peel them. Then place them in a blender bowl and grind.

Pour a couple of tablespoons of vegetable oil into a deep saucepan and fry the onion and garlic in it. Then add chopped tomatoes to them, add salt and spices. Bring the mass to a boil.

Drain all the juice from the beans and add it to the tomato mass, let it “steam” for 5 minutes. Add a little water or broth to the mass - adjust the density to your taste. Bring our soup to a boil, then add seasoning and herbs. Turn off the heat and let the soup brew for 5-10 minutes. When serving soup, add fresh herbs to each plate for flavor.

Italians are known to be very fond of pasta and use it in many dishes. The familiar Italian-style tomato soup with beans, with the addition of pasta and olives, will become a darling on your dining table.

Ingredients:

850 ml water
500 g canned tomatoes in their own juice
150 gr canned white beans
150 gr dry pasta
1 small red onion
10-15 pitted olives
10 g sun-dried tomatoes
2 tablespoons dry red wine
some butter
garlic, basil, thyme, salt, pepper and sugar to taste

Preparation:

Heat butter in a frying pan - about one tablespoon, and fry the onion and garlic. Add red wine and simmer until excess liquid evaporates. Chop the tomatoes with a blender and add them to the pan.

In a separate saucepan, bring water to a boil, and add the contents of the pan to it, boil for five minutes. Then add the beans and the sliced olives. After 5 minutes add Sun-dried tomatoes and all the spices.

Cook the pasta separately. When serving, lay out boiled pasta in portions into plates and pour over the broth. Decorate with herbs if desired. Delicious Italian soup is ready!

Traditionally, this recipe uses Cannellini beans. They are slightly larger than regular white beans and have a nutty flavor on the palate. However, if you do not have such beans, you can replace them with regular white beans.

Ingredients:

425 gr cannellini beans
800 gr of tomatoes in their own juice
6 sage leaves
2 cloves of garlic
4 tablespoons olive oil
salt and pepper to taste
4 slices of white bread

Preparation:

Sprinkle the bread with two tablespoons of olive oil and brown in a dry skillet or toaster. Pour the rest of the oil into the pan, add sage and garlic to it, sauté for a few minutes. Then add tomatoes, beans to the pan, salt and mix everything. Let the mass boil for a few minutes - the liquid should boil a little and the soup should thicken. Pour soup into bowls and serve with toast.

Incredibly tasty and original pumpkin soup with beans and tomatoes will appeal to lovers of vegetables. It is not only incredibly nutritious, but also very useful, because pumpkin contains a large amount of vitamins and minerals that are so necessary for our body.

Ingredients:

500 gr pumpkin
1 can of beans
1 can of tomatoes in their own juice
small onion
medium carrot
a couple of cloves of garlic
some oil for frying
salt and pepper

Preparation:

Chop the onion and garlic, cut the carrots into slices. Fry vegetables in a saucepan in sunflower or olive oil, add tomatoes and simmer for a few minutes. Peel and seed the pumpkin, cut into cubes and add to vegetables. Add 1-1.5 liters of water, salt and spices and cook until the pumpkin is done. Then pour in the beans and boil the soup for another 2-3 minutes. Delicious and healthy soup is ready!

This soup cooks very quickly, and due to the lack of meat in it, it can be eaten during fasting. The soup turns out to be light, low in calories, but at the same time it gives a feeling of satiety for a long time. And the cooking method will allow you to preserve the maximum amount of vitamins in vegetables.

Ingredients:

100 g dry white beans (pre-soak in water)
1 carrot
1 onion
3 Jerusalem artichoke roots (can be substituted with regular potatoes)
3 tablespoons tomato paste
garlic to taste
0.5 tablespoon butter
salt, pepper, bay leaf

Preparation:

Boil the soaked beans until tender (about 30-40 minutes), do not drain the water. Peel the onions and carrots and finely chop or grate. Heat the butter in a frying pan and fry the onions, carrots on it, then add the tomato paste. Cut Jerusalem artichoke into cubes, send it to the beans, after putting it on fire. After 10 minutes add frying and, if necessary, a little water. Salt the soup, add spices and bring to a boil. Last of all, add chopped garlic and herbs, as soon as it comes to a boil, turn it off. Bon Appetit!

Tomato soup with red beans and corn

Soup with Mexican notes turns out to be very spicy and original. And the aroma of smoked bacon is unlikely to leave anyone indifferent. We recommend cooking a simple but delicious tomato soup.

Ingredients:

1 can of red beans with corn in Mexican Bonduelle sauce
200 g canned green peas
8-10 strips of bacon
500-600 ml tomato juice
a couple of tablespoons of ketchup
half a tablespoon of Tabasco sauce
salt, pepper, bay leaf
cilantro or parsley

Preparation:

Send chopped onion and bacon to a saucepan, fry for 5 minutes until golden brown. Pour the tomato juice over the bacon and onions, cook for a few minutes, then add the beans with Bonduelle corn along with the sauce, ketchup and boil for a couple of minutes. Then add the peas, Tabasco sauce, salt and spices. Boil the soup for a few more minutes and pour into bowls, garnish with chopped herbs.

Gordon Ramsay is a popular British chef and TV presenter, and his restaurants are highly praised by guests and critics. And today he shares a recipe for a delicious Mexican tomato soup with beans.

Ingredients:

1 large head red onion
some chipotle (can be replaced with regular chili)
1 tsp caraway
1 tsp dry oregano
clove of garlic
1 tsp Sahara
1 tablespoon tomato paste
200 gr chopped tomatoes (or canned)
1 can of red beans
1 liter vegetable or chicken broth
1 avocado
some fatty cheese

Preparation:

Chop the onion and send to fry in a deep frying pan with oil, add chopped chipotle or chili, cumin, oregano and garlic. Saute the onion with spices until the onion is soft. Then add sugar to soften the heat of the pepper and simmer for a couple of minutes. Then add tomato paste, tomatoes and beans. Pour everything with broth and reduce heat, stirring well, bring to a boil. Boil the soup for about 15 minutes so that the pepper gives off its pungency. When serving, Mexicans add slices of avocado and cheese to balance the spiciness of the soup.

Culinary advice: before adding spices to the soup, in order for them to give all their spice and fully reveal the taste, we advise you to fry the spices in a pan, and then chop them - only then send them to the dish.

Another variation of Italian soup made from white beans and tomatoes, with the addition of basil. Soup will be enjoyed by lovers savory dishes, and its rich consistency will relieve hunger for a long time.

Ingredients:

200 gr. vermicelli
1 can of beans
1 can of tomatoes
onion
a couple of cloves of garlic
vegetable broth cube
1 bunch fresh basil
salt and pepper

Preparation:

Boil the vermicelli beforehand. Fry onions and garlic in a little oil, add tomatoes and beans, mix well, add broth and let cook for 15 minutes without closing the lid. Then add boiled pasta, salt, add spices and bring to a boil. Chop the basil finely and add to the soup, leaving a few leaves for garnish. Enjoy the spicy and fragrant soup in Italian!

Mushrooms come to the rescue for avid meat-eaters - they go well with different products are very useful and nutritious. We offer to cook lean soup from mushrooms, beans and tomatoes.

Ingredients:

150 gr dry beans
150 gr mushrooms
3-4 potatoes
one onion
one small carrot
tomato paste
Dill
salt and pepper

Preparation:

Boil the beans until tender, but for now peel and cut the vegetables - potatoes into cubes, onions and carrots into small cubes, and mushrooms into plates. After the beans are ready, send the chopped potatoes to it and start frying.

Heat some oil in a frying pan, fry the onions and carrots, after the vegetables have softened, add the mushrooms and stir fry them for a few minutes until soft. Dissolve 1 tablespoon of tomato paste in a glass of water and pour into a fry. After a couple of minutes of stewing, send the frying to the beans and potatoes. Boil the soup for a few minutes, then turn it off and let it brew well. Decorate with herbs when serving.

Step-by-step recipes for making tomato soups with beans and potatoes, noodles or mushrooms: quick recipes for canned beans soup in tomato sauce

2018-03-06 Oleg Mikhailov

Grade
recipe

2921

Time
(min)

Servings
(people)

In 100 grams ready meal

2 gr.

1 gr.

Carbohydrates

5 gr.

32 kcal.

Option 1: Classic Tomato Bean Soup Recipe

The basic recipe uses canned white beans. This somewhat simplifies the cooking process, on the other hand, nothing prevents you from using the beans you boiled yourself. Sort them out, removing all suspicious and dark ones, rinse slightly and leave in cool water for an hour and a half. Change the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until cooked without salt and spices.

Ingredients:

ripe tomatoes - 500 grams;
two large potatoes;
two liters of ready-made broth;
a jar of canned beans - 400 grams of product;
large salad onion;
a bunch of young parsley;
two cloves of garlic;
medium-sized carrot;
vegetable oil;
salt, pounded coriander, caraway seeds and pepper in a mortar.

Step by step recipe tomato soup with beans

Passing vegetables. To do this, peel and rinse the onion with running water, cut into quarters of rings, peel off the peel from the carrot, and rub it with a coarse grater. Put the vegetables in the oil heated in a pan and fry slowly, stirring occasionally.

We cut the washed tomatoes into large slices, rub them through a colander, trying not to push through the dense parts. We discard the mass remaining in the colander, and the mass that has passed through it can be passed this time through a coarse sieve, removing seeds and remnants of the skin.

Pour the tomato puree into the browned sauté oven, lightly pepper and add a little. We remove the heat to the minimum, crush and put the peeled garlic in the fry.

We put the broth to warm up, and peel the potatoes in the meantime. After rinsing, cut into narrow short cubes, put in a saucepan. After boiling, boil for eight minutes and add the beans strained from the sauce. Cook the potatoes until cooked.

After adding frying to the soup, mix, season with spices and salt to normal. Cook for another ten minutes and let it brew for exactly the same amount.

Option 2: A quick recipe for a rich canned bean soup in tomato sauce

Bean soups with pork broth are delicious and rich. For our recipe, canned sugar beans and mild tomatoes are more suitable. It is better to add all the spices to the dish ourselves, especially since they should not be overused - the broth is very fragrant even without them.

Ingredients:

tenderloin, pork - 400 grams;
350 gr. potatoes;
three large sweet peppers;
onions, onions - 300 grams;
half a liter jar of beans in tomato sauce;
250 grams of carrots;
two garlic teeth;
two tablespoons of vegetable oil;
black pepper, fresh herbs, coarse salt;
medium fat sour cream - one and a half cups.

How to Quickly Make Canned Bean Soup in Tomato Sauce

Cut the washed pork into portions. Pour boiling water in a three-liter saucepan, cook for about an hour. We will not add salt and spices. After the specified time has passed, check the readiness of the meat, cook if necessary.

Cut the peeled potatoes into slices and lower them into the finished broth. Peel the rest of the vegetables and cut them for sautéing, also into slices. Heat oil in a frying pan, put in it and sauté onion. After a couple of minutes, put the rest of the vegetables, reduce the heat a little, prepare the frying, stirring occasionally, for ten minutes.

Open the canned food and completely put the contents of the can in the pan, mix and cover. Simmer for about eight minutes and season with grated garlic and pepper. Gently transfer to a saucepan and cook the soup until the potatoes are tender.

Sprinkle the finished soup generously with herbs, serve by adding sour cream to plates or pouring sour cream into sauceboats.

Option 3: "Minestrone" - tomato soup with beans

The recipes for this soup are countless, and its name literally means "big soup". Of course, this does not mean the quantity of the dish, but a significant number of its components. You can choose the recommended spices to your taste, or you can take ready-made "Italian herbs" and add a pinch of a mixture of aromatic peppers to them.

Ingredients:

1300 grams of tomatoes;
large onion, salad variety;
one and a half liters of chicken broth;
two stalks of celery;
small carrot;
two hundred grams of green beans;
a third of a glass of fine pasta filling;
dessert spoon of chopped garlic;
beans, colored - 0.5 liter jar;
two tablespoons of sunflower oil;
half a glass of grated cheese;
table salt, a spoonful of herbs and two tablespoons of chopped fresh basil.

How to cook

We need mashed tomatoes for our soup. Wash them and cut into large slices, rub hard through a colander, leaving the skin and dense parts of the pulp on it. Stir the puree with a fork and pick out any visible pieces of skin if they do go through the wire rack. Grind the puree again with an immersion blender and refrigerate temporarily.

After removing the husk, wash and cut the onion into small squares. Heat a large pot with two tablespoons of oil, sauté the onion until golden brown, stirring occasionally. Chop the carrots with the celery, chop or grate the garlic. Put the garlic in the roast and warm it up a little, then add the rest of the chopped vegetables and cook until they soften.

Add the cut into short slices green beans, season with spices, pepper, lightly add, simmer for three minutes and pour in the broth. Add and stir the tomato puree, cover and adjust the temperature to a very low boil.

After boiling for about ten minutes, put canned beans and pasta. Stir, cook the soup until tender pasta, then add salt to the norm and slightly pepper. Serve sprinkled with basil and grated cheese.

Option 4: Tuscan-style tomato soup with beans and cabbage

Soup tomatoes need salted, in a spicy brine. After wiping, their volume will decrease, so take a little with a margin. It is undesirable to replace the oil indicated in the list of components with any other; it is the taste of olives that gives charm to this original soup.

Ingredients:

canned tomatoes - one kilogram;
300 grams tender cabbage, Peking or Savoy;
canned beans, white - 450 grams;
oil, olive - four tablespoons;
table salt and pepper, black.

Step by step recipe

Put the tomatoes in a bowl and carefully remove the skin, remove the dense parts. Chop the remaining pulp, measure three and a half glasses into a saucepan, add two glasses of water and turn on the heat. Season with salt and pepper to taste.

Chop the cabbage thinly, removing all the seals. Add to the boiled tomato mass, mix and cook, covered for a quarter of an hour.

Open the canned food, rinse the beans thoroughly with cool water from the sauce. Put in a saucepan and heat for a few minutes. Tighten the soup to the desired taste with salt and pepper.

Pour out portions and add a little oil to each portion.

Option 5: Canned Bean Soup in Tomato Sauce with Mushrooms

Part of the chicken can be replaced with a smoked leg. Remove the bones from it, if the product is hot smoked, be sure to cut off the skin. After the fresh chicken has boiled for half the time indicated in the recipe, add the smoked one to it, and do not change anything else.

Ingredients:

250 grams of beans canned in tomato;
two small chicken thighs- only 450 grams;
one small carrot and one onion;
2-3 dried mushrooms;
large garlic clove;
salt, parsley and pepper.

How to cook

Leave the washed mushrooms soaked in cold water for about an hour. Peel the vegetables and cut everything into one-size centimeter cubes. Chop or cut the chicken into four pieces.

Cooking in a two-liter saucepan. Pour chicken and onions hot water leaving some room for other products. We put on fire, cook for about forty minutes. Add potatoes, and after ten minutes add carrots and soaked mushrooms.

Next, we spread the beans along with a part of the sauce, add and be sure to pepper, cook, keeping an eye on the potatoes. As soon as it is ready, season with chopped garlic and herbs, heat for a couple of minutes on the stove, then insist, covered with a lid, for a quarter to half an hour.

However, there is more than one version of such an Italian soup. Tomato soups are prepared with a variety of foods. For such soups, you can use tomatoes in any form: canned or fresh, in the form of tomato paste. Below we will tell you how to make such a soup.

Tomato Bean Soup

Ingredients:

beans - 1 cup;
potatoes -2 pcs.;
leek - 1 pc .;
carrots -1 pc.;
celery - 50 g;
tomato paste - 1 tbsp spoon;
butter;
parsley - 2 stalks;
salt pepper.

Preparation

Soak the beans in advance for a couple of hours. After we sort out the beans, discard the bad ones. Cook the beans for 15 minutes, then add the diced potatoes to it and cook together for another 20 minutes. At this time, melt the butter and simmer the chopped leeks on it, under closed lid... After 10 minutes, add celery root and carrots to the pan. Simmer, covered, until potatoes and beans are tender, about 35 minutes.

Once the beans and potatoes are cooked, add the contents of the pan to the pan. Season with nutmeg, salt and pepper. We are waiting for the soup to boil and add 1 tbsp. a spoonful of tomato paste. Bring to a boil and salt it finally. Add greens to the soup and cook it with a low boil for another 5 minutes. Serve to the table, it is better to eat such a soup without reheating it right away.

Tomato soup with white beans

Ingredients:

tomato (pulp and seeds) - 8 pcs.;
canned white beans - 1 can;
smoked brisket - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
olive oil - 4 tbsp. spoons;
stalked celery - 2 pcs.;
tomato juice - 300 ml;
salt pepper;
seasoning provencal mixture of herbs - 2 tbsp. spoons.

Preparation

In preheated olive oil add chopped brisket and lightly fry, add onions, carrots, celery stalks and tomato pulp, stir and fry. Add tomato juice white beans, season with a mixture provencal herbs, salt, pepper. Cook for 25 minutes. Decorate the finished soup with basil.

Tomato Bean Soup Recipe

Ingredients:

water - 2 l;
canned beans - 200 g;
potatoes - 1 pc.;
beef - 300 g;
potatoes - 1 pc.;
onion - 1 pc.;
carrots - 2 pcs.;
tomato juice - 250 ml;
salt;
ground pepper;
bay leaf;
vegetable oil - 1 tbsp. spoon.

Preparation

Throw sliced meat, beans, whole carrots into the multicooker bowl, salt and fill with water. Cook in stewing mode for two hours. Cooking the dressing: for this, fry the onions and carrots in oil until pleasant yellow color... After that, pour in tomato juice and simmer over moderate heat for 20 minutes. Cut the potatoes and throw them into the multicooker after the beep. Pour in our dressing there, salt, pepper, add lavrushka, and cook for another 60 minutes in the same mode.

Spicy tomato soup with beans

Ingredients:

vegetable oil - 40 ml;
tomato puree - 500 g;
salt;
broth - 500 ml;
onions - 2 pcs.;
ground chili pepper;
beans - 500 g;
parsley.

Preparation

Fry the onion and add the tomato puree and red pepper. We keep on fire for several minutes, add beans and simmer for 25 minutes. Pour the broth into the tomato mixture. The consistency of the soup should be thick, but if it turns out to be watery, add a little flour. Before finishing, add more herbs and serve the soup hot.

Tomato soup with canned beans

Ingredients:

Preparation

Fry minced meat with onions. Add the remaining ingredients, mix and heat well over low heat, but do not let it boil.

One of the most popular Spanish dishes is cold soup gazpacho. It is traditionally prepared from raw vegetables chopped in mashed potatoes. And the basis of the dish is tomatoes. Housewives in different parts of the world liked the soup so much that now there are many recipes for this first course.

So let's talk about how to make tomato bean soup. There are several options, each worthy of special attention.

Recipe number 1

The first recipe for making tomato soup with beans can be called the easiest and most often found in various cookbooks.

To make it, you will need the following products:

Red beans - 1 glass;
Raw potatoes - 2 medium tubers;
Leeks - 1 stalk;
Fresh carrots - 1 pc.;
Parsley - 2 branches;
Celery root - 50-80 g;
Tomato paste or ketchup - 1 tbsp. l .;
Butter - 50 g;
Salt, nutmeg and pepper to taste.

When all the ingredients are available, you can start cooking. First, sort out, if necessary, and soak the beans in water for 1–2 hours. After soaking, place the bean culture in the pot in which you are going to cook your dish and add the water.

The amount can be varied as you wish, but the recommended volume is 1.5 liters. Cook the beans for a quarter of an hour, and then add to it the potatoes, cut into small pieces (of course, the root vegetable must be peeled before chopping). Cook everything together for another 20 minutes. While the potatoes and legumes are cooking, you can do other things.

Preheat the skillet well and add the butter. When it's melted, add the chopped leeks and put the lid on. After the onion has stewed for 10 minutes, add the coarsely chopped carrots and chopped celery to it. It is recommended to darken all ingredients under the lid for at least a quarter of an hour.

Then try to see if the beans and potatoes are boiled in the pan, if so, you can send the contents of the pan there. If the legumes and root vegetable are not ready yet, then simmer the vegetables until the first ones are done.

When combining the ingredients, season with salt and pepper, and add nutmeg. Boil the contents of the saucepan and add a spoonful of tomato paste. Mix all ingredients thoroughly and let the soup simmer. Taste a little broth, add the missing seasonings if necessary, and chopped parsley.

Cook the dish for 5-10 minutes on low heat and you can eat. By the way, it is not recommended to reheat this first course, as it will lose its taste. Therefore, it is better to cook at one time.

Recipe number 2

This soup recipe assumes that you will be using white beans. Required Ingredients:

Canned white beans - 1 can;
Medium sized tomatoes - 8 pcs.;
Onions, carrots, 1 pc.;
Smoked pork - 100 g:
Celery stalks - 1-2 pcs.;
Tomato juice - 300 ml;
Vegetable (olive is recommended) oil - 4 tbsp. l .;
A mixture of your favorite herbs, salt and spices to taste.

Pour oil into the bottom of a small saucepan, when it warms up a little, place the pork chopped into strips. Fry the meat lightly, and then add chopped onion and celery to it.

Remove the pulp from the tomatoes (you can just peel the fruit from the skin and chop finely) and put in a saucepan, mix all the ingredients and simmer for 10-15 minutes. Then pour in the juice, add canned beans, do not forget to drain the liquid in which it is located, add your favorite herbs, salt and pepper.

Mix everything thoroughly and cook the soup for 30 minutes over moderate heat. Before serving, garnish the tomato soup with canned beans with any fresh herbs (basil is ideal).

Recipe number 3

The soup preparation option according to this recipe is suitable for those who have a slow cooker in the kitchen. Although the dish is not prepared quickly, the taste is simply excellent.

To create this masterpiece in your kitchen, you will need:

Canned beans (can be in tomato sauce) - 1 can;
Beef - 300 g;
Raw potatoes - 2-3 medium-sized tubers;
1 onion;
Carrots - 2 pcs. small size;
Tomato juice - 250 ml (if you add beans in tomato sauce to the soup, then the amount of juice can be reduced to 150 ml);
Water - 2 l;
Vegetable oil - 1 tbsp. l .;
Salt, pepper and spices of your choice.

Put the meat, pre-chopped in small pieces, in the multicooker bowl, legumes, if you took it in the sauce, then you can not drain it, but add it to the soup, peeled and cut carrots into thin slices. Fill all the ingredients with water and cook on the "Stew" mode for an hour and a half.

While the dish is simmering in a slow cooker, you can prepare a dressing for the soup. To do this, pour vegetable oil into a preheated frying pan, put finely chopped onions and a second carrot, chopped on a coarse grater.

Fry vegetables until golden brown, then add tomato juice to them and simmer all together for 20 minutes. When the multicooker informs about the end of the mode, add the peeled and diced potatoes to the bowl.

Place the prepared dressing in the soup base. Season your first course with salt and pepper, and add a leaf of lavrushka and other favorite spices. Then mix everything thoroughly and continue cooking on the "Stew" mode for another 1 hour.

Recipe number 4

This recipe will appeal to those who love everything spicy. For cooking you need:

Beans (it is better to take canned beans) - 500 g;
Tomato puree - 500 g;
Vegetable or meat broth of your choice - 500 ml;
2 onion heads;
Vegetable oil - 50 ml;
Ground chilli (take the amount to your taste);
Fresh parsley, salt and spices to taste.

This first course can be cooked in a deep skillet or deep pan. Put finely chopped onion in a dish of your choice, fry it a little, add chopped red pepper and tomato puree. Mix all the ingredients, simmer for 3-5 minutes and add the legumes to them. Simmer everything together for half an hour, and then pour the prepared broth into the dish and after 5-7 minutes you can turn off the gas.

According to the consistency, your soup should turn out to be thick, if in your opinion it is liquid, then pour a little flour into it.

While adding it, stir the dish constantly so that the flour does not "get lost" in a lump. Chop parsley into each plate before serving.

After preparing the first course according to the above recipe, you can experiment a bit and before serving, grind the soup with an immersion blender until smooth.