Bean soup recipes are simple. How to make bean soup with meat recipe with photo

Step-by-step recipes for making red bean soup with meat, carrots, peppers, garlic, onions and potatoes (+ recipe with photos)

2019-04-08 Rida Khasanova and Alena Kameneva

Grade
recipe

20024

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

8 gr.

Carbohydrates

10 gr.

157 kcal.

Option 1: Classic recipe for red bean soup with meat

Red bean soup with meat is a rich, quite filling and very aromatic soup that will appeal to absolutely everyone, especially those who like hot dishes. This version of the soup can be prepared using any type of meat - pork, beef, poultry is also suitable. In addition to beans and meat, we will add a traditional vegetable soup set - carrots, onions, potatoes. You can add various aromatic spices and herbs to the soup.
The soup can be served with some greens and a couple of slices of bread.

Ingredients:

• Water - 1.5 l
• Pork - 250 g
• Red beans (canned) - 4 tbsp;
• Carrots - 1 pc.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Vegetable oil - 2 tbsp.
• Salt, pepper, dry garlic - to taste
• Parsley - 15 g

Step-by-step recipe with photos

Prepare all products according to the list. Peel the potato tubers, wash and dry, then cut the potatoes into small cubes.

Pork can be taken with a small amount of fat. Rinse and dry the meat, cut into small pieces.

Peel the carrots and onions - rinse the vegetables and dry. Cut the carrots into thin strips, and also cut the onions into half rings or cubes.

Heat a spoonful of vegetable oil in a frying pan, add carrots, onions and meat - fry for 4-5 minutes, stirring occasionally.

Prepare a pan - put potatoes, carrots, onions and meat into it, add red beans.

Pour warm water into the pan and put on fire. Cook the soup for 30 minutes. At the end of cooking, add salt, pepper, and dry garlic.

Chop the greens and add to the finished soup. Let the soup sit for another 10 minutes, then pour into bowls and serve.

Bon appetit!

Option 2: Quick recipe for red bean soup with meat

In order not to spend about 5-6 hours on cooking, use these useful tips. Use canned beans instead of dry beans and minced beans instead of a piece of meat. It will turn out just as tasty, but very quickly.

Ingredients:

• about 200 gr. minced meat (can be mixed);
• 150 gr. canned beans;
• a piece of carrot and onion;
• 2-3 potatoes;
• fine salt and fresh herbs to taste.

How to quickly make red bean soup with meat

Pour boiled water to two-thirds of the volume into a saucepan with a volume of approximately 3-3.5 liters. Place the stove on the fire.

While the water is boiling, peel and rinse the vegetables. Slice the onions and carrots thinly and throw them into the water. Cut the potatoes into cubes; do not chop them. Add to the broth. When it boils, reduce the flame and remove all foam.

Place the thawed or slightly cooled minced meat into the broth in portions. The minced meat will immediately separate and begin to cook. A large amount of protein foam will appear again, remove it. Cook the soup at a low simmer until the potatoes are almost done.

In the meantime, remove the canned red beans from the brine. Place it in a saucepan with soup. Cook for about 5-10 minutes more. Season with salt to taste. When serving, sprinkle the dish with fresh herbs.

A similar recipe will come in handy when cooking soup with green peas. The step-by-step preparation will be the same, just replace the amount of beans with canned green peas. You will get another delicious dish using a universal recipe.

Option 3: Red bean soup with meat - recipe with pork ribs

Smoked pork gives the soup a special note of aroma and taste. If you cook the food correctly, the appetizing aroma of soup will flow throughout the house, inviting the household to dine.

Ingredients:

• 350 gr. smoked pork ribs;
• a glass of red beans;
• 0.5 carrots;
• the same amount of bell pepper;
• a couple of cloves of garlic;
• for serving sour cream and fresh herbs;
• a little salt.

How to cook

Rinse the beans thoroughly and soak in cold water. After an hour, rinse again. And after another hour, completely drain the liquid. Place the beans in a saucepan and cover with clean cold water. Cook the beans until soft.

Rinse the pork ribs in running water. Chop into pieces. Place in a saucepan for cooking soup. Cover with cold water and cook until the meat is soft. Then remove the bones and remove the meat. Strain the broth.

Pour the broth back into the pan. Add meat. Bring to simmer over moderate heat.

Peel and rinse the vegetables. Cut the peppers and carrots into cubes or strips. Press the garlic through a press. Place everything in a saucepan. Cook until the vegetables are soft.

Add boiled beans (without boiling) to the almost finished soup. Stir. Season with salt to taste. When serving, add a little sour cream and fresh chopped herbs to each plate.

As a frying bean soup, you can season it with some winter preparation. Homemade adjika, tomato sauce or even a spoonful of stewed vegetable salad in tomato will do.

Option 4: Red bean soup with meatballs

For meatballs, prepare single-ingredient or mixed minced meat. It is better if it is thick. Use beef, pork, or a mixture of both.

Ingredients:

• about 200 gr. minced meat;
• one onion;
• one yolk from a chicken egg;
• one carrot (about 60 gr.);
• a glass of beans;
• a spoon of sunflower oil;
• salt and spices to taste.

Step by step recipe

Rinse the beans. It’s good if you soak it in advance, it will cook faster. Place the beans in a saucepan with cold water. Cook over moderate heat with the lid almost closed. You can use a pressure cooker or a multicooker with pressure cooker functions.

Peel and rinse the vegetables. Chop the onion smaller. Add the onion to the minced meat, mix with the yolk. Season with salt and spices. Stir the minced meat. Divide into small pieces and roll into approximately equal meatball balls.

Pour 2-2.5 liters of water into the pan for cooking the first course and boil. Throw in the meatballs one at a time. It is necessary that they do not touch each other.

Grind the carrots through a grater. Sauté in oil. Add to soup.

Add cooked beans. Stir. Taste for salt and spices, add more if necessary. Cook for a couple more minutes, and then the soup can be consumed or let it brew a little.

Experienced chefs do not pour the soup immediately after preparing it, but let the food steep for 5-6 minutes under the lid. This way all the ingredients combine into a common taste and aroma, this gives an amazing result!

Option 5: Red bean soup with pork belly

This is another option to quickly cook a delicious soup. It is based on canned beans and boiled-smoked pork belly.

Ingredients:

• can of canned red beans;
• approximately 150 gr. boiled-smoked brisket;
• small tomato (about 60 gr.);
• a third of a medium onion;
• the same amount of carrots;
• a spoon of sunflower oil;
• 400 gr. potatoes;
• salt, bouillon cube.

How to cook

Get ready. Peel and rinse the vegetables. Cut the onions and carrots into thin strips. Grind the tomato into puree. And chop the potatoes into cubes.

Trim the skin off the pork belly and cut into pieces.

Boil water in a saucepan. Add brisket and potatoes to it. When it boils again, remove the foam.

Lightly fry the onions and carrots in oil. Add to soup along with tomato puree. Cook until almost done.

Transfer the beans from the can to the soup. Season with salt and bouillon cube. Stir. After a couple of minutes, the food is ready!

To cook red bean soup, you can take not only a piece of meat, but any cooked smoked meat. For example, pieces of sausage, sausages, carbonate or something else to taste.

Bon appetit!

Option 6: Original recipe for red bean soup with meat

Some housewives are afraid to start preparing bean soup, thinking that it is difficult and time-consuming. However, this opinion is wrong. Preparing a delicious first course for lunch is not at all difficult. Even if it's bean soup. A few simple step-by-step recipes will help you easily master this surprisingly satisfying dish.

Ingredients:

• 350 gr. beef;
• spoon of tomato paste;
• 0.5 onion heads;
• the same amount of carrots;
• a spoon of sunflower oil;
• 0.5 cups dry red beans;
• 2-3 small potato tubers;
• salt and seasonings to taste.

Step-by-step recipe for red bean soup with meat

Start by soaking the dry beans in a large bowl with cold water. It is better to do this at night or at least three hours before the main cooking. During soaking, it would be good to rinse the beans and change the water 4-5 times. This is necessary to remove excess starch from the legumes.

Place the well-stuffed beans into a saucepan. Fill with hot water. Cook until fully boiling over high heat, then low. Cooking will take about half an hour if the beans have been soaked for a long time beforehand. Cook the beans until they are soft, but the beans should retain their shape. Then drain all the broth. The beans themselves can be washed or not, if desired.

At the same time, rinse the meat and cut into pieces. Place in a clean saucepan. Fill with ice water. Bring to a boil over high heat. Carefully remove all foam. Next, cook the beef over moderate heat with a low simmer and the lid almost closed.

Separately, peel and wash the onions and carrots. Chop these vegetables. Sauté a little in sunflower oil in a frying pan. Add tomato paste. Transfer to meat when it is tender.

Add potatoes to the soup. Pre-clean the tubers, rinse and cut into cubes or cubes.

After a couple of minutes, add beans to the soup. Stir. Season the broth with salt and seasonings. Cook until all ingredients are ready at a low boil. Now you can control the thickness of the soup. If desired, add hot boiled water to it so that the food becomes less thick.

There is one secret to how to quickly cook a piece of meat for soup. Beef or pork will become soft faster if you first lubricate the meat with a drop of table mustard or add a little sourness to the broth. This will be a teaspoon of lemon juice or apple cider vinegar.

Canned bean soup falls into the category of express recipes, simple and very quick to prepare. There is no need to soak the beans overnight; cook them for hours until tender, constantly adding water. It is enough to boil the potatoes, fry the vegetables in a frying pan and add a jar of prepared beans at the end of cooking. Just 15-20 minutes, and a tasty, nutritious and rich soup can be served. A great dish for bachelors and busy businesswomen, isn't it?

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

You can make bean soup with 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 two finely chopped sausages fried in a frying pan at the very end of cooking. Smoked meats will perfectly complement bean soup, making it more satisfying and nutritious.

Ingredients

• potatoes 2 pcs.
• 1 can canned beans
• 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.
• mixture of ground pepper 2 wood chips.
• mixture of Italian herbs 2 wood chips.
• bay leaf 1 pc.

How to make canned bean soup

1. Peel the potatoes and cut into cubes. Place it in a saucepan or saucepan and fill it with water. Place on medium heat and cook for 10 minutes from the moment it boils. If you want to cook a thick soup, increase the number of potatoes to 3-4 pieces. If you want to speed up the cooking process, fill the potatoes with boiling water rather than cold water.
2. 
   While the potatoes are cooking, we are preparing the frying for the bean soup. Peel a large onion and chop it into small or medium cubes. Fry the onion in preheated vegetable oil until soft. You shouldn’t overcook it too much, otherwise the dressing will taste bitter.
3. 
   Add carrots to the frying pan with the sautéed onions, which must first be peeled and grated (you can use a special Korean grater or a regular one with small holes). Fry vegetables for 3-4 minutes until soft.
4. 
   Add a little bell pepper, cut into small cubes, fry for a couple more minutes and remove the pan from the heat. Poached bell peppers will add a very distinct flavor to the soup. If you don’t have fresh ones on hand, frozen or, in extreme cases, pickled sweet peppers will do. But it is necessary to add it so that the soup sparkles with all the flavor notes and turns out very rich and aromatic.
5. 
   Place the fried vegetables in the pan and cook for another 5-7 minutes until the potatoes are fully cooked.
6. 
   Add a can of canned beans (500 g) to the soup. If you use beans in their own juice, be sure to rinse them under cold water to remove any unappetizing mucus before adding them to the pan with the other ingredients. If you add beans canned in tomato sauce, there is no need to rinse them; add the entire contents of the can to the pan immediately.
7. 
   Immediately add tomato paste - you will need 3 teaspoons for soup with canned beans in their own juice or 1-2 tablespoons if the beans are in tomato sauce. Add salt to taste, bay leaf, as well as a mixture of ground peppers and dried herbs. If you like it spicy, you can add some fresh or dried chili peppers, cut into very small cubes.
8. 
   Bring the soup to a boil and remove the pan from the heat. At this stage, you can finish cooking or add smoked sausages at the very end of cooking - before that they need to be chopped and separately fried in a small amount of vegetable oil until golden brown.

After a couple of minutes, when the bean soup has infused a little under the lid, it can be served. Before serving, sprinkle with finely chopped parsley; you can add a spoonful of homemade sour cream to the dish.

Note

• If desired, you can thicken the soup with canned beans. To do this, just add 1 tablespoon of flour to the roast, heat it for a minute, and then add the vegetable dressing to the soup.
• If you don't like the sour taste of tomato paste, you can add 0.5-1 teaspoon of sugar - it will completely neutralize the acid.

Hello, glad to see you on the blog!

With the onset of cold weather, hot, hearty first courses become desirable food on our table. Although, what’s surprising here is that you’re tired at work, cold outside, but a plate of homemade hot borscht or soup will warm you up and fill you up.

Therefore, today I propose to prepare bean soup with meat, a recipe with a photo of which you will find below.

It always turns out delicious, and it’s easy to prepare.

I must say that bean soup is one of the top five first courses in our house. Honestly, I could alternate only five of these recipes and my family would be happy, but I’m so bored 😉

For bean soup we will need:

(calculation of products for a three-liter pan): Meat – 400-500 gr. Beans – 250 gr. Potatoes – 4-5 pcs. Onion – 1 pc. Carrots – 1 pc. Vegetable oil for frying vegetables Salt Pepper Herbs

Cooking recipe

1. Soak the beans for 4-8 hours.

2. Place the meat in a saucepan with cold water, let the water boil, and skim off the foam.

3. Reduce heat and cook for 30 minutes.

4. Add the washed beans, after boiling, remove the foam again. Cook for about 60 minutes.

5. During this time, chop the potatoes and onions, and grate the carrots on a coarse grater.

6. Place the potatoes in the broth. Salt the soup and cook for 10 minutes.

7. Take out the meat, cut it into portions, put it back into the broth.

8. While the potatoes are cooking, fry the onions and carrots, add the finished frying to the pan and pepper.

9. Let it boil, cook for another 5 minutes, add herbs. Ready)).

Step-by-step recipe and useful comments

Soak the beans. I can’t say whether its color affects the taste, but it definitely affects the color of the soup. For some reason, I prefer soup made from burgundy beans, although it turns out less transparent. But this time my beans were white.

Useful information.

The beans need to be soaked not only so that they cook faster, they will cook anyway. When soaked in water, oligosaccharides dissolve, substances that our body does not want to digest; they cause gas formation and complicate the digestion process.

During soaking, the beans tripled in volume.

In fact, most often I cook first courses with meat and bone broth, it turns out just as good, and perhaps even tastier. It's just that this time I had the right piece of meat.

Be sure to put the meat in cold water for a richer and more tasty broth.

As soon as the water boils, remove the foam, turn the heat down, not allowing the broth to boil too much, otherwise it will become cloudy.

After boiling, cook the meat for 30 minutes, then add the well-washed beans. Cover with a lid and leave to simmer over low heat for about an hour.

During this time, cut the potatoes.

We also finely chop the onion and three carrots on a coarse grater (as an option, onion in half rings, carrots in circles, if you prefer such coarsely chopped vegetables at home).

Fry onions and carrots in sunflower oil. Since the onion takes longer to fry, we put it in the pan first. When it starts to brown a little, add the carrots and bring everything together to readiness.

Bean soup is a hearty, nutritious first course. The recipe for bean soup can be found on the menu of almost every nation in the world. Bean soups will pleasantly surprise you with a variety of options! They are able to saturate the body no worse than any meat dish, while all the vitamins and beneficial elements are preserved 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, make bean soup; this is an ideal dish for those who are watching their weight and love to eat delicious food. Today we will tell you how delicious and easy it is to prepare bean soup.

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

Is it worth it to soak beans at all?

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

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

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

• Prolonged soaking destroys the oligosaccharides contained in the beans, which cause gas formation.
• the beans do not burst during the cooking process, which is important if you are preparing bean soup;
• the taste of the finished beans, which were soaked in this way, has a more pronounced and delicate taste.
• you need to plan the preparation of the dish;
• labor-intensive process - you need to change the water;
• Soaking causes the beans to discolor.

Second way- quick soaking. Pour the washed beans into a large saucepan, add water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let stand in hot water for 1 hour. After this, continue cooking.

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

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

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

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

After soaking, the beans are ready for further cooking.

Canned and green beans do not need pre-soaking.

How to cook beans

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

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

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

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

Bean soup - secrets and recipes

Classic bean soup recipe

Ingredients:

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

Cooking method:

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

Vegetable soup with beans

After reading the beneficial properties of red beans, I got the feeling that I was about to prepare a soup from the best vitamins. Judge for yourself, it contains B vitamins and vitamin C. These beans contain half of the periodic table, and they also contain a lot of fiber. Thus, by preparing the soup, you can not only have a tasty and satisfying meal, but also replenish your body with vitamins.

Ingredients:

• ¾ cup red beans
• 4 potatoes
• 2 carrots
• 1 onion
• green onion feathers

Preparation:

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

Chicken bean soup

Ingredients:

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

Preparation:

Soak the beans overnight, drain and rinse. Pour 2.5 cups of cold salted water, cook with bay leaf for 30 minutes. Remove the leaf and drain the beans in a colander. Cut the chicken into portions, pour in 1 liter of cold water, bring to a boil, skim off the foam, add salt, and cook covered. After 10 minutes, add carrot cubes and chopped onion, cook for another 10 minutes. Add prepared beans, chopped herbs and pressed garlic. Cook for another 2 minutes.

Potato bean soup

Ingredients:

• 600 g potatoes,
• 100 g red beans,
• 1 ½ liters chicken broth,
• 100 g carrots,
• 1 onion,
• 1 tablespoon vegetable oil,
• parsley,
• bay leaf,
• ground black pepper,
• salt.

Cooking method

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

Mushroom soup with beans

Ingredients:

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

Preparation:

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

Bean and leek soup

Ingredients:

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

Preparation:

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

Minestrone soup

Ingredients:

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

Cooking method

1. Make cuts on the tomatoes, put them in boiling water for a minute, then in cold water, remove the skin. Cut the tomatoes in half and remove the seeds. Cut the pulp into pieces.
2. Cut the tails off the green beans and chop them into small pieces.
3. Cut the brisket into slices. Peel the onion and chop.
4. Place slices of brisket on the bottom of a thick-walled pan, fry on both sides, add chopped onion to them, then fry.
5. Boil white and red beans until tender. Place in a saucepan with the onions, add the capsicum, pour in a little broth and simmer over low heat for about 20 minutes. Then pour in the rest of the broth. Please note that minestrone is a fairly thick soup, so adjust the amount of broth yourself.
6. Add vermicelli to the soup, add salt and pepper and cook the soup for ten minutes.
7. Grind the chopped basil and garlic in a mortar. At the end of cooking, add the spicy mixture to the soup.

Milk soup with beans

Cooking time: 45 min. Number of servings: 3. Vitamins: A, B1.

• ¼ cup white
• beans
• 5 tbsp. l. milk
• 2 glasses of water

Preparation:

1. Sort the beans and rinse them well.
2. Then you need to drain a little water.
3. Cook over low heat until done.
4. Cool the finished beans and grind in a food processor until mushy.
5. Heat the milk.
6. Add a little salt to the beans, and then pour in the preheated milk, bring to a boil over low heat.
7. The top of the milk soup can be decorated with pre-chopped herbs.

Panthenolic acid, which is found in champignons, avocados, peas, lentils, and chicken liver, will ensure the removal of toxins and improve the functioning of the gastrointestinal tract.

Delicious canned bean soup recipes

Bean and eggplant soup

A healthy low-calorie vitamin dish. An ideal option for a vegetarian and Lenten table. This recipe will come in handy if you want to cook something easy.

Cooking time: 50 min Number of servings: 10

Ingredients:

• 1 can (240 g) canned red beans
• 100 g fresh champignons
• 1 eggplant
• 1 sweet bell pepper
• 1 carrot
• 1 red onion
• 1 stalk of celery
• 2 liters of water
• 30 ml vegetable oil
• 1 tsp. khmeli-suneli
• 1 tsp. ground coriander
• ½ tsp. cumin (cumin)
• bunch of cilantro
• fresh red hot pepper - to taste
• freshly ground black pepper - to taste

Preparation:

Cut the onion, celery, bell pepper, and eggplant into strips. Cut the carrots into half rings. Wash and peel the champignons (young mushrooms can be used unpeeled). Cut into four pieces. Pour vegetable oil into the pan. Fry the carrots for 5-7 minutes. Add the remaining vegetables and chopped mushrooms to the pan. Fry for 10 minutes. Pour in water and bring to a boil. Place the beans. Cook for 30 minutes. Salt and pepper. Add spices, finely chopped cilantro and hot pepper to the finished dish.

Bean and zucchini soup

Ingredients:

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

Preparation:

Finely chop the onion. Cut the potatoes into cubes. Cut the zucchini in half lengthwise, then lengthwise into quarters, and then crosswise into thin slices. Cut the carrots in half lengthwise, then thinly across. Heat 2 liters over medium heat. rast. oil, and fry the onion for 2-3 minutes until a strong aroma and transparency appear. Add potatoes to the onion, salt and pepper, then fry for 2-3 minutes. From the frying pan, transfer the vegetables into the pan and fill with prepared broth or water. Place on high heat. In a frying pan from under the onions and potatoes, fry the carrots and zucchini in the remaining oil for 2-3 minutes, stirring. Then transfer them from the frying pan to the pan. Wash the baba and add to the pan. Then the tomatoes (do not drain the juice). Next add oregano and thyme. When the soup boils, reduce the heat to low, cover with a lid, and simmer for 10-15 minutes. Taste the soup and add salt and pepper to taste. Turn off the heat and leave the soup on the hot stove for half an hour.

Soup with beans, tomatoes and peppers

Ingredients:

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

Preparation:

Scald the tomatoes with boiling water and puree them in a blender. Peel the peppers from seeds and cut into strips. Fry chopped onions in oil for 2 minutes, add prepared tomatoes, simmer for 7-8 minutes. Pour boiling water over the prepared peppers and beans, cook for 10 minutes. Season with salt and add stewed tomatoes and onions. Season with pepper, coriander, add garlic passed through a press, cook for another 3-4 minutes.

Bean soup with spinach

Ingredients:

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

Preparation:

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

Sorrel soup with beans and egg

Ingredients:

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

Preparation:

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

Methods for preparing bean soup in a slow cooker

Bean soup with ribs

Products

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

How to cook

Pour hot water over the beans and leave for 6-7 hours. Cut the lard into small cubes, then fry in the BAKE mode for 10 minutes. Rinse the ribs, then separate them from each other. Fry the ribs along with lard in the BAKE mode for 20 minutes. Coarsely grate the carrots. Finely chop the onion. Add onions and carrots to the ribs and fry in BAKING mode for 10 minutes. Cut the potatoes into cubes. Add potatoes to the ribs and fry in BAKE mode for 10 minutes. Add beans. Add water. Add salt, tomato sauce. Cook the soup in STEW mode for 60 minutes. 10 minutes before the end of the program, finely grate the garlic and herbs.

How to save time

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

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

Soup with beans and smoked meats

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

Cooking time: 3 hours Number of servings: 6

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

For the broth:

• 400 g beef
• 1.5 liters of water
• Parsley root
• 1 carrot
• 3 bay leaves
• 5−6 black peppercorns

Preparation:

1. Cook the meat broth in the “Stew” mode. Strain, then return to the cleaned multicooker bowl, adding salt to taste.
2. Peel the onions and carrots, cut into thin strips (the carrots can be grated). Cut the potatoes into cubes. Cut smoked meats into small slices or strips. Drain liquid from beans.
3. Sauté onions and carrots in vegetable oil until soft.
4. Place the roast, potatoes, smoked meats and beans in a bowl with broth, add tomato paste and dried basil. Cook in the “Stew” mode for 1 hour. At the end of cooking, add salt to taste. When serving, sprinkle with herbs.

Bean soup yu and bell pepper

Ingredients:

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

Preparation:

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

• White and red beans should not be salted before cooking. Otherwise the finished product will be tough.
• Beans cooked until half cooked can be stored in the refrigerator for up to three days, but in the freezer - about 6 months.
• If using beans from a can, they do not need to be pre-processed.
• The product can be used to prepare various dishes. It is combined with garlic, onions, peppers, tomatoes, and various herbs.

Bon appetit!

Legumes are very beneficial for our body, as they help the cardiovascular and nervous systems work. They are very filling and retain their vitamins even after heat treatment. In this article we will look at some simple and delicious bean soup recipes.

For each recipe below, you should prepare the beans in advance. This is necessary not only to reduce the cooking time of the soup, but also to ensure that all harmful components are removed from the legumes.

In the evening, place the beans in a saucepan or large bowl and cover with plenty of water. Leave the beans to swell for at least 8 hours. It is advisable to change the water several times during the soaking process, but if this is not possible, then add a little soda to the beans (1 pinch per 1 liter of water). After the specified time has passed, simply drain the water and rinse the beans. It is already ready for further processing.

If you use canned beans, there is no need to soak them.

Classic bean soup - a simple recipe

Ingredients:

• Red beans – 0.3 kg;
• Tomato paste – 0.1 kg;
• Potatoes – 4-5 pieces;
• Broth (chicken or beef) – 1 l;
• Carrots – 1 piece;
• Onions - 2 pieces;
• Herbs, seasonings and salt - to taste;
• Vegetable oil – for frying vegetables.

Preparation:

1. Prepare the beans in advance.
2. Take the pan in which you plan to cook the soup and pour the broth into it. Add 1-2 liters of ordinary water to it.
3. Place the pan over medium heat.
4. As soon as the water boils, throw in the beans. Reduce heat slightly. Let the beans cook for about 30-40 minutes.
5. While the beans are cooking, we prepare the remaining ingredients. Peel the potatoes and cut them into medium cubes.
6. Remove the skin from the carrots and grate it on a coarse grater.
7. Peel the onion and chop it finely.
8. Place a frying pan on low gas and pour oil into it. Place carrots and onions on a well-heated frying pan.
9. Please note that carrots are sweet, so frying must be salted. You can also add other seasonings.
10. Add tomato paste to the vegetables, mix everything and reduce heat. Vegetables should be simmered over low heat for about 10 minutes.
11. When the beans are almost ready, add the potatoes to them and let them cook for 10-15 minutes.
12. Pour the roast into the soup. You need to cook for another 10-15 minutes.
13. 5-10 minutes before the end of cooking, pour finely chopped herbs (for example, parsley and dill) into the soup.
14. Red bean soup is ready. It is best served with brown bread.

Bean soup with meat

Ingredients:

• White beans – 0.2 kg;
• Meat (ideally with bone) – 0.3-04 kg;
• Potatoes – 3-4 pieces;
• Onions - 2 pieces;
• Carrots – 1 piece;
• Water – for cooking;
• Seasonings, pepper and salt - to taste.

Preparation:

1. Soak the beans in advance.
2. Place the meat into the pan, after cutting it into pieces, onion (not chopped) and beans. Boil the broth until the meat is cooked.
3. Fill everything with water and let it cook.
4. Peel the carrots and cut into cubes or grate (the cubes look much more beautiful in the soup).
5. Peel the potatoes and cut into cubes.
6. When the meat is ready, skim off the foam from the soup. Reduce heat and add potatoes. Add salt and some other seasonings. Leave everything to cook for 10 minutes.
7. Then throw raw chopped carrots and onions into the soup. Cook for another 15 minutes.
8. 5 minutes before the end of cooking the soup, add fresh herbs, spices and bay leaves. You can throw the greens not into the soup, but directly into the bowl, so the dish will look more appetizing.
9. White bean soup is ready.

Red bean soup with mushrooms and bacon

Ingredients:

• Mushrooms – 0.4 kg, we have champignons, but you can take any other type, for example wild mushrooms;
• Bacon – 0.1 kg;
• Beans – 0.4 kg;
• Celery – 2 or 3 stalks;
• Vegetable oil - for frying;
• Onion – 1 head;
• Garlic – 1-2 cloves;
• Salt, parsley, bay leaf, seasonings - to taste.

Preparation:

1. Pre-soak the beans so that they are soaked by the time of cooking. Place it to cook in a separate pan.
2. Cut the bacon into small cubes;
3. Peel the onion and finely chop it.
4. Squeeze the garlic using a press or simply chop finely.
5. Chop the celery too.
6. Take a thick-walled pan in which you will cook the soup. Put it on fire and pour in oil.
7. When the oil is hot, add the garlic, bacon, celery and onion to the pan. Fry these ingredients a little with salt.
8. The champignons must be thoroughly washed and cut into small slices. If you use wild mushrooms, you need to soak them in advance for several hours and boil them.
9. Place the mushrooms in the pan with the remaining ingredients. Wait until they release their juice and fry them a little.
10. Pour water over all the ingredients of the soup, add spices and bay leaf. Let the soup cook for about 10-15 minutes.
11. Transfer the almost finished beans to the rest of the mixture. Reduce heat and simmer the soup for another 20-30 minutes.
12. At the end of cooking, add chopped parsley to the soup. Bon appetit!

Tuscan white bean soup

Ingredients:

• White beans – 0.3 kg;
• Heavy cream – 0.1 l;
• Carrots – 1 piece;
• Vegetable or chicken broth – 1.5-2 l;
• Celery – 1 stalk;
• Olive oil – 3 tbsp. spoons;
• Shallot – 1 head;
• Parsley – 1 small bunch;
• Sea salt, pepper - to taste;
• Garlic – 2 cloves;
• Dried sage – 6 leaves.

Preparation:

1. Boil the pre-soaked beans until tender, without using salt.
2. The shallots must be peeled and cut into small pieces;
3. Finely chop the first clove of garlic, and squeeze the second through a press.
4. Take a large frying pan with high sides, this is necessary, since the main stages of cooking will be here. Pour olive oil into a hot frying pan. When the oil gets hot, add the onion to the frying pan; when it is almost ready, add the garlic to the frying pan. Simmer the vegetables briefly over low heat (about 5 minutes).
5. Also grate the celery.
6. Place carrots and celery in the pan with the onions. Add some seasonings and salt. Lightly fry and then stew the vegetables.
7. Remove about half the beans from the pan and add them to the vegetables.
8. Pour in half the broth and simmer this mixture over low heat (about 10 minutes).
9. Grind the sage leaves (you can use a mortar for this process).
10. Add the sage to the pan at the end of cooking.
11. Pour the entire mixture from the frying pan into a blender and puree all the ingredients. Taste this mixture to see if you need to add more seasonings.
12. Pour the liquid into a saucepan. Add the remaining broth and beans. Pour in the cream and heat the mixture over low heat.
13. The soup is ready, sprinkle it with parsley and serve.

This soup is usually eaten with croutons, so you can cook them too.

Ingredients for making croutons:

• Ciabatta – 1 piece;
• Garlic – 5 cloves;
• Olive oil – 2-4 tbsp. spoons.

Preparation:

1. Cut the ciabatta into long slices. Drizzle a little olive oil on each piece.
2. Take a dry grill pan and heat it up, then lay out our croutons.
3. Fry until a delicious pattern appears.
4. Rub the finished croutons with garlic and serve with the soup. You can eat them as a snack, or put them directly on a plate with soup.

Recipe with canned beans and chicken broth

Ingredients:

• Broth (can be replaced with water) – 2.5-3 l;
• Carrots (small) – 1 piece;
• Canned beans – 1 can;
• Garlic – 1-2 cloves;
• Potatoes (medium) – 4 pieces;
• Onion – 2 heads;
• Tomatoes (can be replaced with tomato paste – 2-3 tablespoons) – 0.3-0.4 kg;
• Oil – for frying vegetables;
• Salt and seasonings - to taste.

Preparation:

1. Peel the onion. Chop it finely.
2. Peel the carrots and grate them on a coarse grater.
3. Heat a frying pan, add oil and fry the vegetables.
4. Make tomato puree. This can be done in two ways: grate each tomato; Make cuts in the middle on all tomatoes, in the form of a cross. Place the tomatoes in boiling water for half a minute. Wait until the tomatoes cool down to avoid burning yourself. Remove the skins from all the tomatoes and place them in a blender or crush them with a masher. It is desirable that there are no lumps in the puree.
5. Add tomatoes to carrots. Fry the mixture for about 5 minutes, then reduce the heat and simmer the vegetables for about 10 minutes.
6. Pass the garlic through a press and add it to the tomato mass.
7. All roasts should be salted. Add seasonings based on your taste preferences. For example, if you like it spicy, add chili pepper; if it’s aromatic, add marjoram.
8. Pour the broth into the pan and boil it.
9. Open the canned beans and place the entire contents into a boiling pan.
10. Peel the potatoes and cut them into cubes. Place it in a saucepan. Let the mixture cook for about 20 minutes.
11. Place all the mixture from the frying pan into the pan.
12. The soup should boil, after which it can be turned off.
13. Soup with canned beans is ready. Decorate it with a spoon of sour cream and herbs. Bon appetit.

So we have sorted out several useful recipes. We hope we helped you replenish your recipe collection with new interesting dishes.