Delicious rich bean soup is what you need for a hearty lunch. You can cook with raw beans, or you can add canned beans - quick and easy!

Bean dishes are considered not only hearty and very nutritious, but also very healthy. After all, beans contain a huge amount of vitamins that are so necessary for the full functioning of human organs.

Especially well it affects the work of the heart and blood vessels. Therefore, do not neglect this product, but cook any dishes from it at least once a week.

• 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.

The beans need to be sorted out the day before, washed and poured with water. Leave it in water for 5-6 hours, due to this it will cook faster.

We place the pot with the 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. Boil for 30-40 minutes.

Remove the skin from the potatoes, wash and cut the tubers into slices.

Remove the skin from the onion and cut into small squares.

We wash the carrots, remove the dirt and cut into strips.

We put a brazier with vegetable oil on the gas and first pour the onion pieces there. Fry for a couple of minutes until golden.

We season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the components for another 4-5 minutes over low heat.

After half an hour of cooking the beans, start the potatoes and boil for 10 minutes.

Rinse the greens and cut into small pieces.

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Recipe 2: Delicious No-Soak Bean Soup

Lenten dishes, that is, those that are cooked without meat, eggs and other animal products, are not only included in the menu of vegetarians or fasting for religious reasons. Such foods are useful for everyone - they are tasty, dietary and varied. Of the first courses, the recipe for lean bean soup is especially good, and I like it in several variations.

lean bean soup, where the red bean recipe includes a lot of different vegetables. You can cook it at any time of the year. Use fresh vegetables in season, frozen ones are great in winter. The cooking process itself is not complicated and will take little time if, first, boil the beans.

You can cook lean red bean soup on the stove or in a slow cooker. If you have a pressure cooker, use it to boil the beans. This process will take about 20-30 minutes, without pre-soaking in cold water.

• dry beans - 320 g
• potatoes - 650 g
• carrots - 200 g
• onion - 230 g
• celery root - 260 g
• sweet pepper - 150 g
• sunflower oil - 30 g
• salt - to taste
• ground black pepper - to taste
• bay leaf - 2-3 pcs.
• water - 3-4 liters
• greens - to taste.

Rinse beans thoroughly in running water before boiling. Soup bean varieties can be mixed, just choose beans with approximately the same cooking time.

I boil beans in a slow cooker-pressure cooker for 25 minutes on the "stew / beans" mode. Otherwise, fill the swollen beans with fresh water and send to the fire. Boil. Boil for 2-3 minutes, drain in a colander and rinse with cold water. Pour cold water over again and bring to a boil. Repeat this procedure 3-4 times, and only then, boil until soft.

Prepare potatoes and celery. Clean and wash the roots. Cut into small cubes.

Boil about 2 liters of water. Add potatoes and celery root to boiling water. Bring to a boil again. Simmer for 10-15 minutes until soft.

In a frying pan in sunflower oil, fry the chopped onion and grated carrot until soft.

Once the potatoes and celery are soft, add the boiled beans. Stir, boil and boil for 5-7 minutes over low heat.

Add chopped sweet pepper, fried vegetables. Season to taste with ground black pepper, salt, add bay leaf. Bring to a boil. Boil 5-7 minutes.

Rinse any fragrant greens, finely chop and add to the soup. Stir and turn off the fire. Let it brew a little under the lid.

Delicious lean bean soup is ready.

Recipe 3: Canned Bean Soup

Soup with canned beans is undoubtedly the fastest way to make soup. It is extremely easy to prepare. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and vegetable dressing will quickly fry during the cooking of potatoes. Total: it will take you no more than 20-25 minutes to prepare a delicious, satisfying and rich soup.

This recipe definitely deserves your attention and is worth it to adopt!

• Potatoes (medium) - 3-4 pcs.;
• Carrots - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Onion - ½ pc.;
• Canned red beans - 1 b.;
• Tomato paste - 1-2 tbsp. l.;
• Vegetable oil - 3 tbsp. l.;
• Water or broth - 1 l;
• Salt, pepper, bay leaf to taste;
• Fresh herbs for decoration.

Boil water in a kettle or broth in a saucepan on the stove. You can use the broth, cooked from any kind of meat or vegetables. Choose beef or pork broth on the bone for a hearty and nutritious soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut them into small cubes. The smaller the cubes, the thicker and quicker the soup will cook. Add potatoes to the pot and lightly salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, boil them for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Next, to save time as much as possible, turn on the second burner, put a frying pan with vegetable oil on it and, in parallel with cooking potatoes, prepare a tomato-vegetable fry for the soup. Peel the onions and carrots, cut out the seeds from the pepper, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into a small cube, the pepper can be cut into a larger cube.

By this time, the oil has already warmed up enough. Start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), send peppers and carrots to it.

Close the pan with vegetables with a lid and simmer them until soft - it usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable fry. l. water so that the roast does not burn. After 7 minutes, add the tomato paste to the vegetables and mix well.

Keep the roast on the stove with the lid closed for about 1-2 more minutes and add it to the already cooked potatoes in the pan.

Drain the canned beans in a colander and rinse well with cold water.

Add canned beans to the resulting soup.

Season bean soup with spices if desired and add bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Close the soup with a lid and let it brew for 15 minutes with the stove turned off.

Serve the soup in portions, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a delicious and nutritious dish. It is great for diversifying the menu, especially when traditional soups and borscht get bored.

• beans 2/3 tbsp.
• meat 400 g
• potatoes 2 pcs.
• carrot 1 pc.
• vegetable oil
• tomato juice 1 tbsp.
• garlic
• black pepper
• Bay leaf
• herbs (fresh or dried)

Beans must be pre-filled with water and left for at least 3-4 hours, and ideally all night. In general, beans can be different: one is well boiled, it is great for mashed potatoes or cutlets, and the other softens well when cooked, but at the same time retains its shape, it is it that should be used for soup.

Note: if the beans are cooked for a long time and remain firm at the same time, then most likely they are from last year. After the beans have lain for several hours in water, the latter must be drained. Then put this type of legume in boiling water and cook until tender. This takes 30 to 60 minutes.

Put the meat to boil. After 30 minutes of boiling, drain the broth and pour the meat with new water. Peel the carrots, wash and grate on a coarse grater. Fry. Add to broth.

Note. If you want the carrots in the soup to be firm, then put them in the broth at the very end. Pour tomato juice into a pan with vegetable oil. Boil a little.

Add chopped garlic, bay leaf, pepper, salt. Cook for 1 more minute and turn off.

Peel potatoes, wash and cut into medium cubes.

After 1 hour of cooking, remove the meat, cut and return to the broth.

Put the potatoes in the broth, lightly salt. Boil until done.

At the end, add boiled tomato juice, beans, spices. Turn off the heat 1 minute after boiling. Let the soup brew for 20-30 minutes.

When serving, put greens in soup with white beans.

Recipe 5: Chicken Bean Soup (Step by Step Photos)

I propose to cook a very tasty and hearty bean soup with chicken. The soup has a velvety structure, very fragrant and rich. Bean lovers will love this soup.

• 400 g chicken meat (two drumsticks and fillet);
• 2 cups dry beans;
• 1 carrot;
• 1 onion;
• 1 st. l. seasonings from dried vegetables;
• 1 bay leaf;
• salt, black ground pepper;
• vegetable oil.

Put onion and carrot dressing in bean soup, add bay leaf, bring to a boil and turn off. Let the soup rest for 20 minutes and serve.

Delicious and fragrant bean soup with chicken is ready.

Recipe 6: Bean Soup with Lamb and Garlic

• lamb ribs - 0.5-0.7 kg;
• white beans (dry) - 1 stack;
• carrots (large) - 1 pc;
• onion (large) - 1 pc;
• 2-3 potatoes;
• tomato paste - 1-2 tablespoons;
• salt, peppercorns, ground pepper, bay leaf;
• garlic for serving.

Beans must be soaked overnight in cold water. Then boil until almost cooked in NOT salty water.

We wash the lamb ribs, clean if necessary, pour cold water and cook the broth.

Cook for about an hour and a half, not forgetting to remove the foam. 10 minutes before readiness, add peppercorns and bay leaf.

We filter the finished broth, and cool the ribs slightly and separate the meat from the bones.

Peel the onion and finely chop. Fry lightly in fat or butter.

Add the carrots cut into small cubes to the onion and fry over medium heat for another 2-3 minutes.

Add tomato paste, stir and cook for a couple more minutes.

In the prepared strained broth, lay out the meat, boiled beans until half cooked and diced potatoes. Cook everything together for 30 minutes (until the potatoes and beans are soft). We spread the fried vegetables in the soup and cook over low heat for another 7-10 minutes. Salt to taste!

Garlic is added just before serving directly to the plates. And don't forget the freshly ground pepper.

The taste and aroma is divine!

Recipe 7, step by step: bean soup with mushrooms

Bean soup with dried mushrooms is a very old dish. More than one generation of housewives cooked soup with mushrooms and beans in their kitchens, inhaling the aromas of the pan and giving away a piece of their culinary talent in return. Now it's our turn to accept the fast and try to make fragrant bean soup with mushrooms with our own hands.

But first, a little about the dish itself. Despite the fact that the set of ingredients that is used is quite small, lean bean soup turns out to be very rich in taste. The combination of beans, potatoes, standard stir fry soups and mushrooms is very, very successful.

• potatoes - 5 pcs. (medium size);
• beans - 0.5 cups;
• carrots - 1 pc.;
• onion - 1 pc.;
• water;
• dry mushrooms 15 gr.;
• flour 1 tablespoon (exactly with the sides of the spoon);
• vegetable oil;
• salt;
• black pepper.

Cooking bean soup with dried mushrooms begins with mushrooms. They give that unique, recognizable and interesting taste and aroma.

Before you start implementing the recipe, you need to soak the mushrooms for 2-3 hours. To do this, you first need to wash them a little, and then fill them with water, covering them completely. At first, they may float to the surface, but later, when they absorb water, they will sink to the bottom.

Peel potatoes and cut into small pieces.

Chop the onion as finely as possible, for this you will need a very sharp knife. Cut the carrot into small strips.

Put the pan on the fire, and when it warms up well, add 2 tablespoons of vegetable oil. Put onions and carrots in a pan and fry a little.

Add flour and mix well to combine all the ingredients, hold on fire for a while.

Pour in water, approximately 100 ml, visually dividing it into 2 parts. After adding the first, stir the mixture that you have, then pour in the rest. Due to the combination of flour and water, at first you will get a fairly thick mass, after the second portion it will look a little different. Stir well so that you do not have lumps that will spoil the appearance of the finished soup.

Send the fry to the pan, add the boiled beans here. Beans, like mushrooms, you will have to take care of earlier. You can use young beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To cook it relatively quickly, it is worth, for example, pour it with water in the evening and leave it overnight. In the morning, put on fire, and adding water as it evaporates, cook until soft.

When the potatoes are soft, your soup is almost ready. If you do not observe fasting, you can put 50 gr. butter.

Now there is little left to do, put bay leaves, black pepper (a generous portion) parsley in the soup and, after closing the lid, leave for 20 minutes so that the soup is infused.

Recipe 8: Bean Soup with Smoked Sausages

• canned beans in tomato - 1 can;
• smoked sausages - 3 pcs;
• ham - 150 gr;
• potatoes - 2 pcs;
• frying (carrots and onions) - 70 gr;
• salt and spices - by wuxus

Put water on fire. Cut potatoes into cubes, slice sausages, pour all this into water.

Five minutes later, add canned beans in tomato. I also added fried onions and carrots. Salt to taste, add bay leaf and allspice.

Cook until potatoes are ready. In total, the preparation of this soup takes about 20-25 minutes, and the result is a delicious, rich and very fragrant soup.

Recipe 9: Red Bean Soup (Step by Step with Photo)

Classic bean soup is hearty, tasty and healthy (beans contain many useful trace elements and vitamins).

There are many cooking options. A distinctive feature of red bean soup is its rich color. The meat also acquires a beautiful, slightly reddish hue.

• Beans - 300 gr.
• Meat - 300 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato sauce - 100 gr.
• Potatoes - 3 pcs.
• Paprika, herbs, salt - to taste

We take the beans, wash them, fill them with cold water for 4-12 hours. Water should be much more than beans, as it will be absorbed. It is best to do this in the evening at night, in order to start cooking in the morning. Soaking legumes is necessary in order to speed up the cooking process.

Don't be afraid that classic bean soup will take you all day, it's not like that at all. It is enough that you are at home at this time, it will cook itself! Most of the time is spent on soaking the beans and boiling them, but here special efforts on the part of the hostess are not required.

Put the beans and meat in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give excellent fat and enough meat.

We cover everything with a lid, bring to a boil and cook on low heat for 2.5 hours. The process will be accelerated if you use a pressure cooker (I have a Sincro Click lid, with its help the amount of time is reduced by 2 times, up to 1-1.5 hours).

Prepare the rest of the ingredients: potatoes and vegetables. Peel the potatoes (if young, you can even peel them), cut into cubes of 0.5-0.7 cm. Grate the carrots on a vegetable grater, finely chop the onion.

Put the potatoes in a saucepan and continue to cook over low heat. If it turns out that too much liquid has evaporated from the pan, you can safely add boiling water, this will not affect the taste.

Saute carrots and onions in sunflower oil until cooked, add seasonings there (I have ground paprika and basil). Season with tomato sauce, after 4 minutes remove the pan from the heat.

Check the readiness of the potatoes. If it is already cooked - it's time to salt to taste and add dressing.

Cover the pot with a lid, bring to a boil. Turn off the gas, let it brew for another 30-60 minutes.

You will spend no more than an hour preparing such an interesting soup, and although there will be no ordinary meat in it, but only sausages, this soup will turn out to be incredibly tasty and very satisfying.

Servings: 3-4

A simple recipe for bean soup with homemade sausages step by step with a photo. Easy to cook at home in 50 minutes. Contains only 317 kilocalories.

• Preparation time: 13 minutes
• Time for preparing: 50 min
• Amount of calories: 317 kilocalories
• Servings: 3 servings
• Reason: For lunch

• Complexity: Easy Recipe
• National cuisine: home kitchen
• Dish type: Soups

Ingredients for ten servings

• Meat broth - 1 Liter
• Milk sausages - 5-6 Pieces
• Smoked sausages - 200 Grams
• Canned tomatoes - 400 grams
• White cabbage - 250 grams
• Canned red beans - 200 grams
• Onion - 1 piece
• Celery stalks - 3-4 Pieces
• Potatoes - 2-3 Pieces
• Spices - To taste (ground black pepper, ground cumin)
• Salt - to taste

Step by step cooking

1. It seems to me that this recipe for cooking bean soup with sausages is a great option for a daily menu. Just look at its composition, it contains sausages, and canned beans, as well as many different vegetables - in general, absolutely everything you need for a hearty lunch. And another significant plus of such a simple recipe for bean soup with sausages is that it takes a minimum of time to prepare it, and this is very important for any housewife.
2. 1) First we need to prepare a fragrant rich meat broth, if it is already ready for you, then you can start preparing the rest of the ingredients.
3. 2) So, we clean the potatoes and cut them into small cubes, remove the skin from the celery and also cut it into pieces, peel and chop the onions.
4. 3) In the finished boiling meat broth we send chopped potatoes, celery, onions and peeled and chopped canned tomatoes. Add cumin and cook everything over medium heat for 15-20 minutes.
5. 4) While the vegetables are boiling, we cut the milk and smoked sausages into circles, and finely chop the cabbage.
6. 5) After 20 minutes, put sausages, canned beans and cabbage in a saucepan, add salt and ground pepper to taste. Cover the pan with a lid and cook the soup for another 15-20 minutes, until the potatoes and cabbage are soft.
7. Pour the finished soup into bowls while it is hot, and serve it, sprinkled with grated cheese. Bon appetit everyone!

Today we will prepare a simple soup for weekdays. Sausage soup base and canned white. You can take red beans, not the point.
Canned beans speed up the preparation of soup; dried beans would take significantly longer. But if you wish, you can use it.
Although the recipe is simple, at the end we get a very tasty and worthy soup. It is advisable to take not the most shameful sausages.
Go!

Ingredients:

● Sausages -4-6 pieces
● Onion -1 piece (large onion)
● Canned white beans -1 bank
● Potato -1pc
● Tomato paste -2 tbsp.
● Bay leaf -2 sheets
● Salt, pepper, herbs, peas, sour cream - to taste

1. Prepare the ingredients. We wash the potatoes and peel them, cut the potatoes into small pieces. Peel the onion and cut into small pieces.
Cut sausages into circles. Cap, how else to cut sausages into squares?
The number of sausages depends on your generosity. You can pre-fry the onion and. But this is optional, although the taste of the soup will become more interesting.

2. Take about 1.5 liters of water, bring to a boil. Throw bay leaf and black peppercorns into the water. Throw in onions and potatoes.
After 10 minutes, add the tomato paste. I usually add some sugar along with the tomato paste, the sugar balances out the acidity of the tomato paste.
Then pour out the contents of the jar of beans (do not drain the juice, it goes right here in the soup). My beans were in some kind of mustard dressing, the taste of the soup even benefited from this.
10 minutes before the end of cooking, add chopped sausages. Not all sausages are equally useful and they can boil to an ugly look.
Add salt, pepper and spices to taste (optional).
The total cooking time for the soup is approximately 35 minutes. We focus on the readiness of the potatoes.

3. Pour the soup with sausages into a beautiful plate. A little fresh greens won't hurt. I preferred parsley.

And, of course, this soup looks good with sour cream.

Let's cook?

Svinny and soup with beans and sausages

Bean soup is a classic. What can not be said about bean soup with "octopus" from sausages, thyme and garlic. Looks very appetizing, doesn't it? And it tastes even better!

Bean soup with sausages Konstantin Ivlev and Yuri Rozhkov they prepare bean soup according to a non-standard recipe, which can be very easily repeated at home. All the ingredients you need are probably already in the fridge!

RECIPE OF BEANS SOUP WITH SAUSAGES

NECESSARY:

Sausages - 250 g
Red beans - 120 g
Tomatoes - 125 g
Chicken broth - 1 l
Onion - 70 g
Thyme - 2 sprigs
Garlic - 2 cloves
Olive oil - 70 ml
Sugar - a pinch
Salt, pepper - to taste

HOW TO COOK:

1 . Cut the sausages and make cross cuts on both sides. Fry in a skillet with olive oil.

2. Onion cut into small cubes and fry in a saucepan in olive oil.

3. Add garlic and thyme. Then add beans and tomatoes. Stir and add chicken broth. Add sugar, salt and pepper.

4. Boil the soup for five minutes, then add the sausages and cook for another 2 minutes.

Very tasty and beautiful soup.
Usually dry beans are pre-soaked for several hours. But I do know a way to cook beans that doesn't require soaking.
Put the beans in a saucepan, add 1-2 liters of water and put on fire.

When the water boils, cook the beans for 2-3 minutes, then remove from the heat and drain the beans in a colander.


Rinse the beans in a colander under running cold water, then return to the pot.

Add 2.5 liters of water.

Start cooking soup from now on.
Salt the water. Bring the beans back to a boil, lower the heat so that the simmer is not violent, and simmer the beans for 20 minutes.

Peel potatoes and cut into cubes.

Grind the carrots on a grater and cut the onion into small cubes.

Transfer to a frying pan, add vegetable oil and fry over medium heat for 8-10 minutes, stirring occasionally.


Cut the tomatoes into small cubes, along with the skin and pulp. Cut the garlic into thin circles.


Add the tomatoes and garlic to the skillet with the carrots and onions.

And stew the vegetables together for another 8-10 minutes.


Finely chop fresh dill.

Cut the sausages into circles and lightly fry with one tablespoon of vegetable oil.


As soon as the beans are boiled for the prescribed 20-25 minutes, dip the potato cubes into the soup.


Boil the potatoes in the soup for exactly 10 minutes after boiling. The readiness of potatoes depends on its variety. But to check the readiness is simple - scoop up a piece of potato with a spoon and press on it with the blunt side of the knife. If it breaks easily in two, then it is ready.

Dip the fried vegetables (carrots, onions, tomatoes, garlic) into the soup.

Bring to a boil.
Then put the fried sausages into the soup.

Bring to a boil again and immediately remove the pan from the heat.

Add dill, bay leaf.

Cover the pot with a lid and leave for 15-20 minutes.

Then stir and pour into bowls!