Legumes are very beneficial for our body, as they help the cardiovascular and nervous system work. They are very satisfying and retain their vitamins even after being cooked. In this article, we'll look at some simple and delicious bean soup recipes.

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

In the evening, pour the beans into 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 expected, 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 are using canned beans, you do not 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;
• Greens, spices and salt to taste;
• Vegetable oil - for frying vegetables.

Preparation:

1. Prepare the beans in advance.
2. Take the saucepan in which you plan to cook the soup and pour the broth into it. Add 1-2 liters of regular water to it.
3. Place the saucepan over medium heat.
4. As soon as the water boils - throw the beans. Reduce heat slightly. Let the beans cook for about 30-40 minutes.
5. While the beans are cooking, we prepare the rest of the ingredients. Peel the potatoes and cut them into medium cubes.
6. Peel the carrots and rub them on a coarse grater.
7. Peel the onion and chop it finely.
8. Put a frying pan on a small gas, pour oil into it. Put carrots and onions in a well-heated skillet.
9. Keep in mind that the carrots are sweet, so you need to salt the roast. You can also add other seasonings.
10. Add tomato paste to vegetables, mix everything and reduce heat. On minimum heat, vegetables should be simmered for about 10 minutes.
11. When the beans are almost ready, add potatoes to them, let them simmer for 10-15 minutes.
12. Pour the fry 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 bean soup is ready. It is best served with gray 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 beforehand.
2. Put the meat into a saucepan, after cutting it into pieces, onions (not chopped) and beans. Cook the broth until the meat is tender.
3. Fill everything with water and send to cook.
4. Peel the carrots and cut into cubes or grate (the cubes look much prettier in soup).
5. Peel the potatoes and cut into cubes.
6. When the meat is done, 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 add raw chopped carrots and onions to the soup. Cook for another 15 minutes.
8. 5 minutes before the end of cooking the soup, toss in fresh herbs, spices and bay leaves. You can throw 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 kind, for example - forest mushrooms;
• Bacon - 0.1 kg;
• Beans - 0.4 kg;
• Celery - 2 or 3 stalks;
• Vegetable oil - for frying;
• Onions - 1 head;
• Garlic - 1-2 cloves;
• Salt, parsley, bay leaves, spices to taste.

Preparation:

1. Pre-soak the beans so that they are soaked by the time of cooking. Set it to simmer in a separate saucepan.
2. Cut the bacon into small cubes;
3. Peel the onion and chop finely.
4. Squeeze the garlic with a press or just chop finely.
5. Chop the celery too.
6. Use a thick-walled pot to use for the soup. Put it on fire and add oil.
7. When the oil is hot, add the garlic, bacon, celery, and onion to a saucepan. Fry a little, along with salt, these components.
8. The champignons must be thoroughly washed and cut into small plates. If you are using forest mushrooms, then they must be soaked in advance for several hours and boiled.
9. Place the mushrooms in a saucepan with the rest of the ingredients. Wait until they let the juice out and fry them a little.
10. Pour all the ingredients of the soup with water, add spices and bay leaf. Let the soup simmer for about 10-15 minutes.
11. Transfer the nearly finished beans to the rest of the mass. Reduce heat and simmer soup for another 20-30 minutes.
12. At the end of cooking, add chopped parsley to the soup. Enjoy your meal!

Tuscan soup with white beans

Ingredients:

• White beans - 0.3 kg;
• Heavy cream - 0.1 l;
• Carrots - 1 piece;
• Vegetable or chicken broth - 1.5-2 liters;
• Celery - 1 stalk;
• Olive oil - 3 tbsp spoons;
• Shallots - 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 cooked, without using salt.
2. 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 skillet, with high sides, this is necessary, since the main stages of cooking will be right here. Pour olive oil into a hot skillet. When the oil gets hot, put the onions in the pan, when it's almost done, send the garlic to the pan. Simmer vegetables a little over low heat (about 5 minutes).
5. Also grate celery.
6. Put carrots with celery in a pan with onions. Add some seasoning and salt. Saute the vegetables lightly and then simmer.
7. Remove about half of the beans from the pot and add them to the vegetables.
8. Pour in half of the broth and simmer this mass 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 skillet at the end of cooking.
11. Pour the whole mass from the pan into a blender, mash all the ingredients. Taste this mixture, you may need to add more seasoning.
12. Transfer the liquid to a saucepan. Add remaining broth and beans. Pour in the cream and heat the mixture over low heat.
13. The soup is ready, sprinkle with parsley and serve.

It is customary to eat this soup 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. Pour some olive oil on each bite.
2. Take a dry grill pan and heat it, then put our croutons.
3. Fry until a delicious pattern appears.

• Broth (can be replaced with water) - 2.5-3 liters;
• 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 spices 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 sauté vegetables.
4. Make tomato puree. There are two ways to do this: grate each tomato; on all tomatoes, make cuts in the middle, in the form of a cross. Dip the tomatoes for half a minute in boiling water. Allow the tomatoes to cool down to avoid scalding. Peel all the tomatoes and put them in a blender or chop them with a crush. It is desirable that there are no lumps in the puree.
5. Add tomatoes to carrots. Cook 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 paste.
7. Salt the whole roast. Add seasonings based on your preference. For example, if you like spicy - add chili, if aromatic - then marjoram.
8. Pour the stock into a saucepan and bring it to a boil.
9. Open the canned beans and transfer the entire contents to a boiling pot.
10. Peel the potatoes and cut them into cubes. Send it to the pot. Let the mixture simmer for about 20 minutes.
11. Pour all of the pan into a saucepan.
12. The soup should boil and then turn it off.
13. The soup with canned beans is ready. Garnish with a spoonful of sour cream and herbs. Enjoy your meal.

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

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

Should you soak beans at all?

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

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

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

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

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

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

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

If you plan to cook the dish for a long time - about 4 hours, then you can skip the 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, 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 in running water. Then place it in a large saucepan and cover with water so that it completely covers the beans. Bring the water to a boil and add a tablespoon of sunflower or olive oil for less foam.

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

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

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

Bean soup - secrets and recipes

Bean soup classic recipe

Ingredients:

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

Cooking method:

Place the pot with broth on the stove, add another 1-1.5 liters of water there and heat it up. As soon as the liquid begins to boil, drain the water from the beans and put it in the broth. We boil for 30-40 minutes. Remove the skin from the potatoes, rinse and cut the tubers into slices. Remove the husk from the onion and cut into small squares. We wash the carrots, remove the dirt and cut them into strips. We put a brazier with vegetable oil on the gas and first put onion pieces there. Fry for a couple of minutes until golden brown. Next, put the carrot strips there and fry for about 3-4 minutes, until the carrot pieces are soft. Season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the ingredients for another 4–5 minutes over low heat. After half an hour of cooking the beans, start the potatoes and boil for about 10 minutes. Next, start the vegetable frying and 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 going to cook a soup with the best vitamins. Judge for yourself, it contains B vitamins and vitamin C. This beans contains half of the periodic table, and it also contains a lot of fiber. Thus, having prepared the soup, you can not only have a tasty and satisfying meal, but also replenish the body with vitamins.

Ingredients:

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

Preparation:

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

Chicken Bean Soup

Ingredients:

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

Preparation:

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

Potato Bean Soup

Ingredients:

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

Cooking method

Sort the beans, rinse thoroughly, pour cold water and leave for 4 hours, then drain the liquid. Put the beans in a boiling broth, season with salt and simmer until soft. Wash the potatoes, peel, cut into strips and add to the beans. Peel the onion, chop and fry in hot vegetable oil until golden brown, then combine with carrots grated on a coarse grater and keep on medium heat for another 2-3 minutes. Put the resulting dressing in the soup, salt and pepper, add the bay leaf and cook until tender. Then pour into portioned plates 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, rinse. Rinse the mushrooms, cut. Pour mushrooms and beans with water, cook for 30 minutes, removing the foam. Salt. Add the carrots, cut into circles. After 10 minutes add the peeled and chopped potatoes and season with salt. Cook until tender, about 15 minutes, add chopped herbs at the end.

Bean and Leek Soup

Ingredients:

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

Preparation:

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

Minestrone soup

Ingredients:

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

Cooking method

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

Milk soup with beans

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

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

Preparation:

1. Sort out the beans and rinse well.
2. Then you need to drain the water a little.
3. Cook over low heat until tender.
4. Cool the finished beans, grind them in a food processor until they are 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. Top with milk soup can be garnished with pre-chopped herbs.

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

Delicious canned bean soup recipes

Bean and Eggplant Soup

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

Cooking time: 50 minutes Servings: 10

Ingredients:

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

Preparation:

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

Bean and zucchini soup

Ingredients:

• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Zucchini - 1 pc. (small)
• Vegetable broth - 1.5 l (or water)
• Vegetable oil - 2 tbsp. l.
• Canned beans - 400 g (one can)
• Tomatoes in their own juice - 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 into quarters lengthwise, and then across into thin slices. Cut the carrots in half lengthwise, then thinly across. Heat 2 liters over medium heat. rast. oil, and fry the onion for 2-3 minutes until a strong aroma and transparency appears. Add potatoes to the onion, season with salt and pepper, then fry for 2-3 minutes. From the frying pan, transfer the vegetables to the pan, pour the prepared broth or water. We put on a strong fire. Fry the carrots and zucchini for 2-3 minutes in a pan of onions and potatoes in the oil remaining there, stirring occasionally. Then we transfer them from the pan to the pan. Rinse the women and add to the pan. Then the tomatoes (do not drain the juice). Then add oregano and thyme. When the soup boils, reduce heat to low, cover, cook for 10-15 minutes. Try the soup and salt and pepper to taste. Turn off the heat, leave the soup on the hot stove for half an hour.

Soup with beans, tomatoes and peppers

Ingredients:

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

Preparation:

Scald tomatoes with boiling water, turn into mashed potatoes with a blender. Peel the seeds from the peppers, cut into strips. Fry chopped onions in oil for 2 minutes, add prepared tomatoes, simmer for 7–8 minutes. Prepared peppers, pour the beans with boiling water, cook for 10 minutes. Season with salt, 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 head of onion
• 100 g cheese
• 2 tbsp. tablespoons of vegetable oil
• spices to taste

Preparation:

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

Sorrel soup with beans and eggs

Ingredients:

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

Preparation:

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

Methods for making bean soup in a slow cooker

Bean rib soup

Products

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

How to cook

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

How to save time

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

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

Soup with beans and smoked meats

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

Cooking time: 3 h 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 herbs for serving

For broth:

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

Preparation:

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

Bean soupyu and bell pepper

Ingredients:

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

Preparation:

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

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

Enjoy your meal!

This product is indispensable during the cold winter season, 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, processed cheese, tomatoes and bell peppers are added to it. 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. 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 get too boiled, but do not remain tough.

If you decide to make red bean bean soup, we will please you right away! You will simply make a very vitamin soup, because beans contain many vitamins and microelements, and most importantly, fiber. It gives you a feeling of fullness, and with less 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, hearty 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 steeping, 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 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 cook chicken soup, you can use both chicken drumsticks and other chicken parts. If you are making beef or pork soup, cook 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 make 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 do not 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 to it the carrots, cut into thin strips. We pass vegetables together for 7-9 minutes. At this point, you can add tomato paste. If the soup is cooked from red beans, then this will not affect the color in any way, but the white bean soup will become saturated in color.

Check the legumes in 40 minutes. If the grains are "almost done", then you can add the rest of the vegetables. 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 pot with beans and potatoes. We add the sautéing. Cook the soup further over moderate heat for about 40 minutes with the lid almost closed.

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 meat 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 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:

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

Preparation:

1. 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.
2. For meatballs, take minced meat or roll it out of 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 approximately the same mass - meatballs. It's 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.
3. 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 pan. At the end we 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 with "Chili".
4. 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.
5. We wash the legumes boiled until cooked and washed in hot water, send them to the broth.
6. Stir the soup and carefully throw the meatballs into it one by one. If they are small, they will float almost immediately. If foam appears, remove it with a slotted spoon.
7. 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 minced meatballs, but also other vegetables - sweet peppers or hot chili, green onions or garlic, pumpkin or carrots;
• for a bunch of minced meat, not only one egg yolk is used, but also one protein or a quail egg, and wheat flour is replaced with bread crumbs;
• if you mold 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;

Canned Red Bean Vegetable Soup Meatless

Canned beans are also fine for making lean soup. This ingredient makes cooking ultra fast - no waiting for the beans to swell and cook. Meatless red bean soup is a great option for vegetarians and can also be served for kids' meals.

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:

1. 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.
2. Peel and rinse the potatoes. Let's cut it into cubes or slices. Put it in a saucepan with water to boil. A little later we will remove the protein foam.
3. 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).
4. Add beans, cut vegetables and tomato puree to the broth to the potatoes. Stir and salt to taste.
5. 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 other foods are cooked. After a minute, the soup can be served.

Note to the hostess:

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

Homemade bean soup with meat is prepared in a rich broth made from beef ribs or brisket and, after the beans are cooked, are mixed with mashed boiled potatoes, which provides a slight thickness of the soup and some similarity to mashed soups. Bean soup with meat is unusually tasty and aromatic, very satisfying.

Typically, homemade soups are complex. Even in a simple one, many different vegetables are added, which creates a certain range of taste. if it is prepared with soul and imagination, it can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in the usual version, consists only of boiled beans and meat, and the vegetables in the broth are used exclusively at will.

If you soak dry beans in advance, making the soup is easy. Rich meat broth on beef ribs, ordinary vegetables and roots typical for soups, and beans - in fact, this is enough to make a soup with meat and beans very tasty and satisfying. Optionally, you can make the soup spicy by adding chili peppers or make it without spices at all.

We are not used to "transparent soups", light soups that look more like broths. Such soups are typical for many European cuisines. As a rule, this is a light infusion of one or two products with a minimum of other additives. However, thick mashed soups are very common, often with the addition of milk or cream. Simple - boiled and mashed, a very tasty first course, somewhat unusual. In season, we often prepare this soup with the addition of rosemary.

Bean soup with meat, if not specially thickened, will look more like. Therefore, we use mashed potatoes boiled in soup as a thickener.

For a rich broth, it is better to take beef ribs or a bone with meat. Then the broth will turn out to be rich and the soup with meat will be the most delicious. The bones, of course, are thrown away, but there is enough meat on them to make the soup "meaty". It is important that the broth boils weakly, and in no case boils. The vegetables with which the broth was cooked can be left in the soup or eaten separately.

Bean soup with meat. Recipe

Ingredients (2 servings)

• Beef ribs 400 g
• Dry beans 0.5 cups
• Carrot 1 pc
• Onion 1 pc
• Potatoes 1-2 pcs
• Stalked celery 1 PC
• Celery root 1 slice
• Dill 3-4 branches
• Salt, black pepper, hot pepper spice

1. Homemade bean soup is most delicious when the broth is cooked from sufficiently “old” beef. Veal does not give such an amazing density of broth. The broth must contain bones - ribs, marrow bones, etc. After boiling, the meat is cut from the bones and returned to the broth, and the bones are thrown away. Anyone prepares according to this principle. Soak dry beans in advance - at least for 2-3 hours, and preferably overnight.

   Beef ribs, beans and vegetables for broth

2. Pour 1 liter of cold water into a saucepan and put the washed beef ribs in it. If you throw meat into boiling water, the top layer will instantly "grab" and all juices will remain inside the meat during cooking. Approximately this is how steaks are fried - it is necessary to form a crust that will not allow the meat juice to flow out. And, accordingly, if it is necessary to boil well, it is better to throw the meat into hot water - the broth is absolutely not needed there.
3. When foam has formed, remove it with a spoon or slotted spoon. Then add coarsely chopped vegetables to the broth. Only peel the onion and cut it crosswise. Peel carrots and celery root and chop coarsely, or even leave whole. Add a pinch of salt to the broth, pepper a little and, if desired, add 1-2 pods of dry hot pepper. Such pepper will not give a tangible pungency to the first course - only the lightest, on the verge of perception. But it will significantly improve the aroma.

   Put meat and vegetables in cold water, put on fire

4. Boil the broth under the lid at the lowest boil. The broth should barely boil, and in no case should it boil. Boil time for broth up to 2 hours. Moreover, it is not necessary to mix the broth often, 2-3 times is enough for the entire boiling time. If you are afraid that the broth will be spicy, chili peppers can be pulled out of the broth at any time and thrown away.

   Boil rich broth until tender

5. When the broth is ready, remove the bones with meat and all large vegetables from the broth. Strain the broth and pour back into the pot. Cut off all the meat from the bones and cut it into pieces - the size you want, you can even grind it with a meat grinder. Return the meat back to the broth. Add pre-soaked beans and peeled whole potatoes. By the way, it will not be superfluous to sort out the soaked beans and remove any beans that are damaged by the bug.

   Add beans, potatoes and all cooked meat to the broth

6. Boil the soup with a low boil, then the beans will be cooked completely and will not crack, losing their shape. Usually, the time for boiling beans is from 20 minutes to 1 hour, this greatly depends on the type of beans themselves. Therefore, it is worth focusing on the readiness of the beans. Whole potatoes in the soup are cooked for more than 20 minutes, but it is worth overcooking it a little, but so that it does not boil over.

   Cook soup until beans are done

7. Remove fully cooked potatoes from soup, cut into chunks and place in blender. Add 1-2 ladles of broth and chop the potatoes to a liquid puree. The broth can be added to keep the mashed potatoes very runny. Bring the soup until the beans are fully cooked, then pour the prepared liquid mashed potatoes into the soup.

   Grind the boiled potatoes and add them to the soup

8. Cook for about 4-5 minutes more, then season with salt and spices to taste. I love when meat first courses are served slightly spicy, so at the very end of cooking I add 1-2 pinches of my favorite spice mixture, which I prepare myself. It consists of dry coarsely ground sweet and hot peppers, a dry mixture of Mediterranean herbs and granulated garlic.