Step 1: prepare the meat.

Rinse the meat thoroughly under running water and put it on a cutting board. We clean the component from veins, grease and films. Attention:  no matter what meat you use, it must be thoroughly washed and prepared for further use, otherwise the broth may turn out to be tasteless and cloudy. We transfer the finished ingredient to the crock-pot.

Step 2: prepare the broth.

Pour clean water into the multicooker pan and set the “Stewing” or “Soup” mode. Cooking the broth for 2-3 hours. After the allotted time has passed, a signal will sound. We open the lid of the appliance, with the help of a fork we take out the meat and transfer it to a deep plate, and the broth itself is carefully poured into a free pan. We cover the container with a lid and temporarily set aside to cool to room temperature. Attention:  this whole process is best done in the evening, so that in the morning quickly cook the soup itself. In this embodiment, the cooled broth with meat must be put in the refrigerator.

Step 3: prepare the beans.

We spread the beans in a deep bowl and pour ordinary cold water. We put the container in the refrigerator for the whole night so that the component can be infused. Attention:  this must be done, because the beans will be boiled faster, and most of the substances that usually cause gas in the stomach will go into the water.

After that, we transfer the beans to a sieve and thoroughly rinse under running water. While we are preparing other components, all excess liquid drains from our component. That is why we leave it for a while aside right in the sieve.

Step 4: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Using a coarse grater, grind the vegetable on a cutting board. After that, we shift the carrot chips into a clean plate.

Step 5: prepare the onion.

With a knife, peel the onions from the husks and rinse under running water. We lay out the component on a cutting board and finely chop into small squares. Pour the chopped onion into a free plate.

Step 6: prepare the tomato.

We wash the tomato under running water and put it in a deep plate. Pour boiling water over the vegetable and drain the water through 2-3 minutes. This time will be enough to easily peel off.
Then put the peeled tomato on a cutting board and finely chop into pieces. The crushed component is placed on a clean plate.

Step 7: prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. We lay out the component on a cutting board and cut into small squares or pieces of arbitrary shape. Put the chopped potatoes in a deep plate and fill with ordinary cold water so that it does not darken.

Step 8: prepare boiled meat.

We take the boiled meat from the refrigerator and transfer it to a cutting board. We cut the component into small pieces with a knife and put it on a clean plate.

Step 9: prepare tomato dressing.

Pour tomato paste and a couple of tablespoons of ordinary cold water into a free deep plate. Pour all the spices here and mix everything well with a tablespoon until smooth. We leave the finished gas station for a while aside.

Step 10: prepare the bean soup in a slow cooker.

Pour a small amount of vegetable oil into the multicooker bowl and set the “Baking” or “Frying” mode. After the oil is warmed up, pour the chopped onion into the container and fry it until transparent. Then we add carrot chips to the multicooker and continue to cook the onion until it is light golden in color, and the carrot until soft.

Now put the tomato slices in a pan of the electrical appliance and pour the tomato dressing. We mix everything well with a wooden spatula and continue to cook the dish. Vegetables should start to smell good and turn red. The roasting process will take approximately 25-30 minutes.

After the allotted time, put the beans, pieces of meat and potatoes into the multicooker. We take the broth out of the refrigerator and pour it to all the other ingredients. Now set the mode "Stew" or "Soup" and cook the dish for 1.5 hours. Attention: in 10 minutes  until ready, salt the soup and mix with a spatula.

Step 11: serve the bean soup from the multicooker.

Using a scoop, pour the finished bean soup into the tureen, decorate with fresh herbs if desired and serve with deep plates at the dinner table. In addition to bread, children can be offered crackers, as they blend perfectly with such a dish.
Good appetite!

Such a soup can be cooked even in fasting, replacing the broth with plain water and removing meat from the ingredients.

Smoked meats can also be added to bean soup: sausage, ribs, brisket and much more at your discretion.

The aroma of soup can brighten chopped garlic. In this embodiment, it must be added to the slow cooker 10 minutes before the dish is ready.

All foodies who don’t like bean soup, most likely, just didn’t eat a properly cooked dish. Today, there are many amazing recipes for such a treat that will appeal to both adults and children. The easiest and fastest way to cook bean soup in a slow cooker.

Lean Bean Soup in a Multicooker

If a glass of red bean was at hand, then during the fasting period it will be possible to cook a beautiful, hearty and at the same time light dish. Other ingredients: onion, 4 large potato tubers, 2 small carrots, 2 teaspoons of tomato paste without additives, garlic to taste, salt.

1. Beans are soaked all night in cold water. This will significantly speed up the cooking process of the product.
2. In the frying mode, chopped onions and carrots are passivated in the device's container. You can use any oil for this.
3. After adding tomato paste to the products, they are stewed for a couple of minutes.
4. It remains to put in a bowl of bars of potatoes and prepared beans.
5. Components are poured with salt water (about 2-2.5 liters). It is advisable to use fragrant Adyghe salt.
6. With the lid closed, the soup is cooked in a program designed for stewing for about 2 hours.

At the very end, crushed garlic is sent to the hot dish.

With pork

For this dish, it is better to choose a tender black bean "Black Eye". 1 cup is enough. The remaining ingredients: 300 g pork tenderloin, onion, celery root, carrot, red tomato, 2 potatoes, bell pepper, 220 g broccoli, salt, 1.8 l filtered water, a bunch of fresh parsley.

1. In the mode of frying in butter, the pork (slices) is cooked until golden crust, and then the meat is already chopped with pepper, carrot, onion and celery. At the end, slices of tomatoes are sent to the container. The mass languishes in the same program for about half an hour.
2. Now cabbage, well-washed beans and potato bars is put into the “smart pan”.
3. Components are poured with salt water.
4. In the cooking program, the dish will cook for 60-65 minutes.

About 5-7 minutes before being ready, the soup is generously sprinkled with chopped greens.

Mexican Recipe

Such a soup should not be treated to the youngest members of the family. After all, it turns out sharp. Ingredients: 570 g of ground beef, large onions, garlic to taste (3-5 cloves), 2 chili peppers, 830 g of canned tomatoes, red bell pepper, 2 tablespoons of tomato paste, 780 g of canned red beans, water or beef broth, 200 g of corn (canned) in a pinch of dried oregano, parsley, cumin, coriander, sweet paprika, salt.

1. Chopped garlic and onions are fried until the latter is transparent in the baking program. Ground cumin and coriander are immediately poured into the “smart pan”.
2. Stuffing is minced. After 5-6 minutes, tomatoes with juice and pasta are added. Shredded chili pepper is sent there.
3. When the meat is ready and the remaining ingredients are softened, corn, beans and sweet pepper bars are added to the container.
4. The mixture is fried for a couple of minutes, after which it is poured with broth or water. Density can be adjusted to your liking.
5. It remains to salt, add other spices and cook another 20 minutes in the “Soup” program.

The dish can be served with grated hard cheese.

Sausage

Instead of meat, bean soup can also be cooked on sausage. It takes at least 300 grams. The remaining ingredients: a handful of slaw, 2 carrots, 2 cans of canned red beans in their own juice, onion, a liter of chicken stock, 130 ml of dry white wine, salt, Italian herbs.

1. Onions and carrots are passaged on a large amount of oil in baking mode, after which they are poured with wine and cooked for a couple of minutes.
2. Cubes of sausage are poured into the pan. The ingredients are fried together in the same program.
3. Components are filled with broth.
4. Cabbage is poured into the boiling liquid, beans without liquid, salt, seasonings are added.

The dish languishes in a program designed for soup, 30-35 minutes.

Bean Chicken Soup

For such a recipe, not red but white dry beans are taken. She needs 100 grams. The remaining ingredients: 2 chicken wings, 1.5 liters of filtered water, potatoes, onions and carrots, 2 tablespoons of tomato paste, salt.

1. Beans are soaked in cold water in the evening. In the morning, it is boiled until soft in salt water in a slow cooker.
2. Next, wings and potato cubes are sent to the “smart pot”. Together, the products are boiled for about half an hour.
3. From onions and carrots in a pan, fry in butter. When the vegetables are gilded, tomato paste is laid out to them, and the mass is stewed for another couple of minutes.
4. The contents of the pan are laid out in the broth.

It remains to salt the soup and cook it in the “Soup” program for 20-25 minutes.

With smoked ribs

To speed up the cooking process will allow the use of not dried, but canned beans. It will be enough cans of red beans. The remaining ingredients: 300-350 g smoked ribs, 3 liters of filtered water, 2 potatoes, onions, carrots, salt, any seasonings for the soup.

1. Beans and ribs cut into several parts are sent to cook together in a “smart pan” in a suitable mode.
2. After 20-25 minutes, potato wedges are sent to the container.
3. Separately prepared frying from carrots and onions. Ready-made vegetables are also transferred to other products.
4. Soup is seasoned, sprinkled with seasonings.
5. The dish is cooked until the potatoes are soft in the “Soup” program.

Served with hot pepper and white crackers.

Canned Bean Soup in a Multicooker

This soup is worth cooking on veal. Meat is taken 400 grams. The remaining ingredients: 3 potatoes, 1.5 l of filtered water, onion, carrot, 260 g of white canned beans, 120 g of celery, salt.

With mushrooms

The most fragrant version is prepared with dried white mushrooms. They are taken 2 handfuls. The remaining ingredients: a can of beans (canned red) in their own juice, onion, 3 potatoes, 2 tablespoons of wheat flour, carrots, salt, aromatic herbs.

1. Mushrooms are poured with very hot water and left for a couple of hours. The container with these ingredients is covered.
2. Onions are thinly chopped, potatoes are cut into thin bars, carrots are rubbed coarsely.
3. First, onions are fried in the oiled bowl of the device. Then the vegetable is cooked already with carrots. At this stage, it is advisable to choose the Frying / Deep-Frying program.
4. Flour vegetables and continue to fry while stirring constantly.
5. Half a glass of water is poured, the products are kneaded until the lumps disappear.
6. When the mass is thickened, finely chopped mushrooms, beans, and potatoes can be transferred to it. Salt, spices and 3 liters of water are added.

Time: 120 minutes

Servings: 8-10

Difficulty: 4 out of 5

Bean soup with beef and fresh herbs in a slow cooker

Have you ever tried to cook bean soup in a slow cooker? And in vain - today we will show you an excellent recipe for canned bean soup. The peculiarity is that we take red beans (ideally, if it is in tomato sauce, but you can just in our own juice).

The dish turns out bright, with a rich taste and aroma, and most importantly, satisfying. Maximum pleasure at the minimum cost on your part, unlike ordinary dry beans, which must first be soaked for about five hours, change the water in soaked legumes, and then wonder whether it will boil or you will have to eat soup with half-raw beans.

And if you suddenly forget and salt the dry beans immediately, as you add it to the slow cooker, the cooking time will increase by an order of magnitude. Why such difficulties when you can just take a can of ready-made beans?

In order to cook bean soup in a slow cooker, we need the following products:

From the specified number of ingredients, 8-10 servings will be obtained.

In 100 grams of prepared soup with beef and beans there will be about 83 calories.

The ratio of proteins, fats and carbohydrates is distributed as follows: 5: 4: 11.

So, the photo recipe for preparing a delicious and satisfying dinner for the whole family is in front of you.

Step 1

Thaw the beef first if it has been in the freezer, rinse it under water and cut portionwise slices across the fibers, as in the photo.

Add salt, add your favorite spices - for example, a mixture of peppers or a ready-made seasoning for meat is good, or maybe you have your own spice recipe?

We activate the "Frying" or "Baking" mode on the display of a multicooker.

Pour a little vegetable oil into the warmed bowl of the multicooker and lay out pieces of beef, lightly fry for about 10 minutes so that the meat “seizes” and does not lose its juiciness and taste during cooking.

On a note:  if you decide to use our recipe and take the meat on the bone, you will have to tinker with it - boil the meat in a pan for an hour, then strain the broth to get rid of unappetizing foam and separate the meat from the bone. You can, of course, do all this in the slow cooker, but then you have to pour the broth out of it, because we need it to fry vegetables.

Step 2

Peel the onions from the husks, and finely chop (see photo).

Add to the prepared meat. Gently mix everything with a spatula, making sure that none of our ingredients burns.

Fry everything for 10-15 minutes, until the onion is browned. While one ingredient is fried, let's move on to another.

We do the same with carrots, just don’t cut with a knife, but rub on a grater - large or small, it doesn’t matter. The recipe remains the same.

Add the grated carrots to the golden onion and fry for 10 minutes.

Step 3

Peel the garlic cloves and crush it on the cutting board using the flat side of the knife blade.
  Then we grind it and add it to the magic pot, carefully mix its contents so that the garlic soaks both meat and vegetables. Now add a couple of spoons of tomato paste.

On a note:  if there is no tomato paste at hand, you can safely use tomatoes, or even just ketchup, after diluting it slightly with boiled water.

Step 4

Wash the potato tubers and peel them. Cut into small slices and send into the bowl of the crock-pot.

Beans are our last ingredient. One can of canned beans (after draining the liquid), spread in a slow cooker.

Pour all the hot boiled water (so the canned bean soup with beef prepare faster) - so that it covers the entire contents of the bowl of the multicooker. Salt to taste.
  Close the lid, switch to the “Soup” mode, and cook the dish for 1 hour 30 minutes.

If you want a thicker soup, then in this case you should choose the “Stew” cooking mode at the same cooking time.

Ready-made canned bean soup is decorated with finely chopped fresh herbs. Appetizing recipe, isn't it?

See another version of this dish in the video below:

Among us there are many lovers of bean soup, and if you have a slow cooker, you and your family will like this dish doubly! With this smart machine, cooking it is simple, but it turns out to be rich and very tasty! It is only necessary to prepare all the products, place them in the multicooker bowl, pour clean water and set the time after which the multicooker should notify about the preparation of the dish.

Beans contain a lot of protein, carbohydrates and starch, in addition to it there are many vitamins so necessary for our body. That is why bean soups are so popular and healthy. Many consider this type of bean to be a universal product, due to its property - a combination of so many useful elements.

Below we give a recipe for bean soup with variations. For its preparation, canned beans are used, which, of course, saved a lot of time. However, you can always buy ordinary beans and soak it before cooking. It is recommended to soak the beans for the night, but if for some reason this did not succeed, it may last one hour.
By the way, such a soup, due to the high content of protein in beans, can be boiled in ordinary clean water. But if you want, the broth will also not be superfluous.

Bean soup in a slow cooker

Ingredients:

• Canned Beans - 300 gr.
• Water (you can use the broth)
• Potato - 500 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Sunflower oil - for frying.
• Tomato paste - 1 tablespoon (you can use ketchup)
• Bay leaf - 1 pc.
• Salt, spices - to taste.

How to cook:

1 First you should do the frying. To do this, carrots and onions must be peeled, chopped. You can chop the onion either by cutting it with a knife, or by using a combine or blender. Carrots can also be grated.

2 Pour a little sunflower oil into the multicooker bowl, turn on the “Baking” mode and warm the oil for about five minutes.

3 Then send the chopped onions to fry until it becomes transparent. After that, put the carrots in the bowl and fry the vegetables for another 5 minutes.

4 Wash, peel and cut the potatoes into cubes or cubes.

5 Add a tablespoon of tomato paste to the vegetables (ketchup is also suitable), then place the potatoes in a bowl. Fry it all for ten minutes, stirring occasionally.

6 Now you can put canned beans in the multvarka bowl. The liquid from the can will also go into the soup to make it even thicker and more beautiful.

7 Next we send the bay leaf, pour salt, spices, seasonings. Red pepper, coriander, paprika, dry basil may well come up.

8 Mode now change to "Extinguishing", set the timer for 15 minutes. It remains only to wait for the signal

9 When the slow cooker announces the end of the program, you can add garlic, chopped with a knife or on a garlic squeezer, cilantro to the soup.

10 Before serving, bean soup is best left for a certain amount of time so that it is infused. Bon Appetit!

Now let's see how to use meat in a bean soup.

Smoked meats.

The main thing is to choose smoked meat. Smoked pork ribs are recommended. Basically, they are the main ingredient in every smoked soup. To choose, you need to be guided by the following tips. The smell of ribs should be pleasant and not sharp, so as not to interrupt both the taste and smell of your soup. There should also not be a strong smell of smoke. For cooking soup with smoked meats, you need about 300 grams of ribs.

Meatballs.

In order to cook the soup with beans and meatballs, you need 1 kg of minced meat. It should be salt, add pepper, 1 chicken egg. All this needs to be stirred and made into small balls. Then, when you add the remaining products to the bowl of the multicooker, you should add the meatballs. This must be done after the carrots and onions are fried.

Now we will examine separately each recipe for bean soup with smoked meats or meatballs.

Bean soup with smoked meats in a slow cooker

   Despite the fact that the soup with beans in any case comes out quite saturated and tasty, and the participation of meat is not required at all, we still suggest trying to add smoked meats to it. They give the bean itself an even brighter flavor and aroma. Also, instead of beans, you can use bean mixtures containing different types of beans, peas and other varieties of beans. Canned beans are also suitable. The shops sell frozen Mexican mix, which will also be appropriate in such a soup. To do this, you must first defrost it. So, let's see the recipe for bean soup with smoked meats in a multicooker.

Ingredients:

• Smoked pork - 500 gr.
• Canned Beans - 500 gr.
• Carrot - 4 pcs. Medium size
• Onions - 1 pc. Medium size
• Celery - 3 stalks
• Garlic - 4 cloves
• Seasoning for soup - 1.5 tablespoons (you can use the bouillon cube)
• Thyme - 1 teaspoon
• Dried Oregano - 1 teaspoon
• Salt, pepper - to taste.

How to cook:

1 If you took ordinary dry beans, sold in bags or by weight, to prepare bean soup in a multicooker, you must sort, rinse and soak it overnight or at least for a couple of hours before cooking. If canned beans are used, they do not need to be prepared in any way. Frozen mixes should be thawed in advance.

2 Peel onions, chop in a combine, blender, or simply chop. Peel and chop the carrots. An ordinary kitchen grater will come to the rescue here.

3 Wash and chop celery. The garlic is either chopped or chopped on a garlic squeezer. Place all cooked foods in the multicooker bowl.

4 Smoked meat also put to the ingredients. Cover everything with beans, legumes, or a Mexican mixture.

5 Now you should spice, put bay leaves.

6 Pour the contents of the multicooker with clean water, then stir. This will help the added spices dissolve in water.

7 It remains only, having closed the multicooker, select the “Soup” mode and set the time - 2 hours.

8 When the soup is ready, which the slow cooker itself will notify you with a signal, you can mix everything again, add pepper and salt to taste, then serve it hot. On plates, you can arrange mayonnaise, sour cream or spicy sauce. Bon Appetit!

Soup with meatballs and beans in a slow cooker

Different peoples have a similar recipe for meatball soup. For example, in Azerbaijan it’s hamrashi. For such a dish, they use beef or lamb broth. They also use falcon eye beans (with a spot on their sides) and home-made noodles. By the way, it was from Azerbaijan that the recipe for bean soup with meatballs came to us. The difference is that the beans may well be canned, and noodles are not used in this case. So, the recipe for bean soup with meatballs in a slow cooker.

Ingredients:

• Canned Beans - 1 jar
• Frozen Meatballs - 500 gr.
• Potato - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• salt, spices - to taste.
• Bay leaf - 2 pcs.

How to cook:

1 First you need to do vegetables. Potatoes, carrots need to be washed. Then clean. Peel the onion too.

2 Cut potatoes into slices, chop carrots and onions - chop or use a grater, combine or blender.

3 Put all cooked ingredients in a multicooker bowl.

4 Also put meatballs to vegetables. If you use just cooked, then add them 15 minutes before the dishes are ready.

5 Rinse canned beans in a colander. If you took beans in tomato sauce, you do not need to wash it. Just put the entire contents of the jar in the multicooker bowl.

In the slow cooker you get delicious soups quickly and easily. The most important advantage of the multicooker is that it will not run away, spill and burn. The main thing is to set the correct cooking program. And the presence of the “delayed start” and “auto heating” functions make the slow cooker even more attractive in the eyes of the hostesses. Consider a recipe for bean soup in a slow cooker.

Ingredients (for 4 servings):

• Beans 1 cup,
• Olive oil 2 tablespoons,
• Carrot 1 pc.,
• Onions 1 pc.,
• Potato 4 pcs.,
• Salt,
• Ground black pepper,
• Savory,
• Bay leaf.

To submit:

• Greenery,
• Sour cream,
• Rye bread.

Beans are rich in vitamins and minerals.

Beans have been a common food item since ancient times. In Russia, bean dishes began to be made in the 17th century. About 20 types of delicious beans are grown in the world. The high protein content (24 g. Protein per 100 g. Dry beans) makes this product indispensable for vegetarian cuisine. Bean protein is similar in composition and value to animal protein, digestibility of bean dishes is 80%.

Beans contain a large amount of vitamin E, which is important because it regulates the metabolism of fats and proteins in the body. Please note that raw beans contain harmful substances, therefore, beans must be subjected to heat treatment, especially during cooking, all useful substances in the beans are stored, and unnecessary ones are destroyed.

How to quickly cook beans?

Beans in a multicooker-pressure cooker are completely boiled for only half an hour. In the "quenching" mode, one hour is prepared. However, it is still worth soaking the beans before cooking. After soaking, it dissolves oligosaccharides, these are sugars that a person cannot digest and they cause increased gas formation. Soaking the beans, we will improve the digestion process.

The best option is to soak the beans overnight. If we don’t have that much time, then there is a faster soaking process. To do this, the beans are poured with cold water and brought to a boil. After boiling for 10 minutes, the fire is removed, and the beans are left to stand for 30 minutes. If time allows you to insist beans all night, then the result is a stunningly tasty and healthy bean soup in a slow cooker. Do not forget that the water level during the soaking of the beans must exceed the level of the beans by 5 centimeters. So the beans should stand all night.

Cooking soup

Peel onions and peel them in small half rings. Peel a medium-sized carrot with a peeler and cut into small squares. In the multicooker bowl, add 2 tablespoons of olive oil, put the “frying” program and constantly stirring with a wooden spoon we will bring the onions and carrots to half-ready.

We transfer the beans to the multicooker bowl for vegetables, pour one and a half liters of beef broth, you can use the cubes for the broth, in extreme cases, pour one and a half liters of clean water. Typically, beans double in volume. Do not fill the beans more than a glass, it will be enough for 4 servings of delicious bean soup.

Salt, add black ground pepper and savory, which is specially used in dishes with beans, because it neutralizes the side effect of legumes, that is, reduces the formation of intestinal gases. Savory is also called "bean grass".

Peel the potatoes, cut into cubes and add to the bowl of the multicooker. To make soup in the Redmond slow cooker, set the stewing mode to 1 hour. After an hour, add bay leaf and cook another 10 minutes. Cooking bean soup in the pan-cooker Panasonic and Polaris is the same.

The first dish of beans in a multicooker-pressure cooker cooks twice as fast. In the bowl, put the beans, chopped vegetables: potatoes, onions and carrots. Pour the beef broth and close the lid of the multicooker-pressure cooker. Put the valve in the closed position, set the pressure cooker mode and set the soup program for 30 minutes. After half an hour, open the valve, release the pressure, open the lid, salt and pepper. Close the lid, let it brew for 10 minutes.

In the photo, bean soup is made from dry beans, but you can also use canned beans and green beans for cooking. The cooking time in this case will be significantly reduced.

Before serving, sprinkle the bean soup with dill and parsley. You can add cilantro and basil. Serve bean soup with sour cream and rye bread.