2016-12-01

Date: 01 12 2016

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Hello my dear readers! “Winter was waiting, nature was waiting, snow fell only in December.” – this is about us. Everything came according to the schedule - real fluffy snow is falling outside the window. I was sorting through my collection of bean dishes and decided to systematize it a bit. I invite you today to choose with me a recipe for red bean soup that best suits your tastes and preferences.

The recipes I offer today are equally suitable for both dry and canned red beans. They are generally suitable for beans of any color that are cooked until tender.

I have chosen for you bean soup recipes that are the most popular in our family and not often found on the net. Each of the presented soups has its own "character" and nationality. I'm not talking about complete authenticity, let it be "based on" so that there are no culinary disputes. Good?

Hungarian Bean Soup Bobgulash: Red Bean Recipe

Ingredients

• 1 kg pork (shoulder, lean brisket).
• 350 g dry red beans or about 800 g canned boiled (without liquid).
• 150-200 g smoked sausages (optional).
• 120 g smoked salted brisket or smoked lard.
• 2-3 medium onions.
• 2-3 bell peppers or ready-made pepper and tomato lecho.
• 2-3 medium tomatoes.
• 4-5 garlic cloves.
• Large root of parsley.
• A small head of celery root.
• Big carrot.
• 1 teaspoon of black peppercorns.
• 1-2 tablespoons of red sweet paprika.
• 1 medium hot capsicum.
• 350 ml dry red wine.
• Salt.

How to cook

Soak red beans overnight in plenty of salted water. Place bowl with beans in the refrigerator. In the morning, drain the water, rinse the beans, pour very cold water. Heat over medium heat until boiling, pour out the water, pour fresh cold water again, salt, cook until the desired softness over low heat. If there is foam, take it off. While the beans are cooking, let's do other things.

Cut the meat into cubes with a side of about 4 cm, Finely chop the peeled onion, garlic and smoked brisket, fry the bacon in a saucepan with a thick bottom until transparent and fat is released. Put the meat, quickly fry it until golden brown, pull it out of the pan, pour onion and garlic into it. Fry, stirring, for a few minutes, avoiding burning, put the meat again, remove the container from the heat.

Put the paprika, stir well, add the peeled, chopped tomatoes, half the wine, warm water to cover the contents. Simmer for about 1-1.5 hours with a barely noticeable boil, add a little salt in the middle of the stew.

Drain the liquid from the red beans, add it to the soup, stir, pour 2 liters of water, bring the soup to a boil, put finely peeled and finely chopped carrots, celery, parsley root, fresh bell pepper cut into half rings (preferably red, but you can use any color) . We season with black pepper, crushed in a mortar, cut with a pod of hot pepper. Boil for 10-15 minutes, pour in the rest of the wine, straighten it with salt. Hungarian bean soup Bobgulash is ready!

My remarks

• This variety can be prepared from canned red beans by draining the liquid.
• Add homemade smoked ham, sausages, loin to the soup at the end of the stew - it will turn out even tastier.
• In some areas, this bean soup is prepared with chipette - small pieces of dough that are pinched off and put to boil in an almost ready bean soup. For the chipette, the dough is prepared and rolled out according to the recipe.

Red bean soup with sour cream: Transcarpathian recipe

Ingredients

• 150 g dry red beans or 400-450 g canned.
• 200 ml of good homemade sour cream.
• Savory, thyme or oregano (fresh or dried herbs).
• 30 g butter.
• 30 g flour.
• Salt.

How to cook

If you are making dry red bean soup, then soak and boil it in the same way as in the above recipe. We need canned along with bean "broth".

Melt the butter in a frying pan, put the flour in it, stirring vigorously, cook over low heat until the color becomes slightly creamy. Remove from heat, pour in a little bean liquid, stir well. Bring to a boil, put (if desired) sausages cut into circles, pour in flour dressing, put dry herbs, straighten with salt, cook for a few more minutes.

If you are using fresh herbs, then season the soup with them already prepared.

My remarks

When using canned beans to make bean soup, do not drain the liquid from the beans. Boil about 1.5 liters of any broth or water, put the finished beans there. Prepare further according to the recipe.

Tomato bean soup with Maghrib flavor: my signature recipe

Ingredients

• 200 g dry red (any tasty) beans.
• 6 medium tomatoes with fleshy "sugar" pulp.
• 1 large onion.
• 1 tablespoon ground sweet red paprika.
• 2-3 cloves of garlic.
• 30 g butter.
• 20 ml olive oil.
• 1 medium thick-walled red bell pepper.
• Basil leaves, oregano.
• A small pod of hot pepper.
• Salt.

How to cook

Soak and cook the beans as above, drain, leaving a little broth. In a frying pan, heat the olive oil, put in it the creamy, thinly chopped onion, coarsely chopped garlic, brown it. We put the pepper, chopped into strips, peeled (see how to do this in the recipe for borscht dressing here), tomatoes, paprika, cover with a lid and simmer over low heat until a thick sauce resembling Moroccan matbuha is obtained.

Bring 1.5-2 liters of chicken broth to a boil, send the beans into it, pour the contents of the pan, stir the soup, bring to a boil, put the chopped hot pepper. Sprinkle the finished bean soup with basil leaves, thyme or oregano, or all together. Here we have such a bright red bean soup with chicken broth.

Recipe for lean bean soup with sauerkraut

Ingredients

• 400 g dry red beans.
• 1-1.5 kg of sauerkraut.
• 3-4 garlic cloves.
• 1 large onion.
• 2 tablespoons of sunflower oil.
• Salt.

How to cook

Heat vegetable oil in a frying pan, brown the onion cubes and chopped garlic on it until a pleasant aroma appears. Pour a little hot water, simmer under the lid until soft.

Prepare and cook the beans as above in the first recipe. Squeeze sauerkraut, simmer separately until desired softness. Combine beans and cabbage without broths, add "roast", bean and cabbage broth in parts. Try to get a harmonious sour, but not sour taste. Bring to a boil, add salt, season with chopped dill. The finished dish is traditionally eaten warm. Serve by pouring a little fragrant homemade sunflower oil into each plate.

Red Bean Soup: A Traditional Easy Recipe

Ingredients

• 200 g red dry beans.
• 0.5 kg pork (shoulder, lean brisket).
• 3-4 potatoes.
• 2-3 garlic cloves.
• 1 carrot.
• 1 parsley root.
• 1 tablespoon thick tomato (paste).
• Ground black pepper.
• A bunch of dill.

How we cook

From the meat pieces, put the broth to cook in the usual way. After removing the foam, add the washed beans soaked, as in the first recipe, reduce the heat, cook for about 1 hour. Add chopped potatoes to the broth.

We prepare an ordinary "frying" of onions, carrots and parsley root, garlic, put tomato paste in it, pour a little water, simmer under the lid for 5 minutes, add to the soup. Salt, pepper. We let the finished bean soup “ripen” under the lid for half an hour. When serving, put dill greens.

My remarks

• If you cook without meat, on a vegetable broth, you will get a lean, no less tasty option.
• You can also make this dish from canned legumes. They should be put after the potatoes.

Bean soup from red beans: a recipe based on the Armenian Lobakhash

Ingredients

• 200 g dry red beans.
• 300 g beef (optional).
• 100 g korkot (aka bulgur).
• 50-60 ml of vegetable oil.
• 1 large head of onion.
• 1-2 cloves of garlic.
• Fresh cilantro.
• Ground red hot pepper.
• Salt.

How to cook

Soak and boil the beans, as in the first recipe. Remove half of the cooked beans from the broth, mash and return to the pan, bring to a boil. Pour the sorted and washed korkot, salt. Cook at a gentle boil for 10-15 minutes.

Heat the oil in a frying pan, fry the diced onion until transparent, remove from the stove, add hot ground red pepper to the slightly cooled “frying”, send to the bean brew, cook for another 5-7 minutes. Put crushed garlic clove, chopped cilantro.

My remarks

• Delicious, lean winter bean soup.
• A bad and unequal substitute for korkot is wheat groats. Sometimes I cook with her.
• Since my husband is a meat-eater, I often make adjustments to the recipe and cook this soup in meat broth from fried pieces of beef. The photo shows just such a "wrong" option.
• Of course, you can also cook this dish from canned legumes.
• You can add some ground walnuts if you like, but I never do.

My dear readers, if you have any questions about the cooking technology and ingredients, then please ask them in the comments!

I would be glad if you cook the dishes presented in this article. The new, no matter what it concerns - travel, different cuisines, foreign languages, always makes us richer, and our understanding of the world is wider. I would be glad if you share your work and experience with me. Legumes are popular among many nations, so there are a great many dishes with them. I look forward to yours. I am not ashamed to learn never and from no one.

Red bean soup is consistently popular in national cuisines for a number of reasons. Firstly, beans, like all legumes, are rich in vegetable protein, fiber and microelements - which means that all dishes from it are hearty and healthy. Secondly, it goes well with a wide variety of products, so you can diversify the menu over a wide range. Finally, it's just delicious. The peculiarity of bean soup is that the longer it sits, the tastier it becomes over time.

To prepare the soup, they take both raw beans and ready-made - boiled or canned. The combination of beans with smoked products - bacon, loin, brisket, etc. is especially popular. And for vegetarians, there are many delicious meat-free recipes.

In the proposed recipes, the consistency of the soup can be varied to your taste from a thin broth to a thick puree.

Cooking tip: how to cook beans. First, soak it in cold water for 8-12 hours, it is better to put the pan in the refrigerator. Then drain the water, pour the beans into a saucepan, add fresh water, cook until cooked for 50-90 minutes, depending on the type of beans. Drain the water again and add fresh water. Bring to a boil, salt, cook for 3 minutes. Drain cooked beans in a colander.

How to cook red bean soup - 18 varieties

This bean soup can be made in both meat and vegetarian versions. Here is a recipe without meat. For meat soup, you first need to boil the meat, then add the beans to it, and then follow the recipe given.

Ingredients:

• Red beans - 300 g
• Potato - 1 pc.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 2-3 cloves
• Tomato - 1 pc.
• Celery root - to taste
• Greens - to taste
• Spices - to taste
• Vegetable broth - 0.5 l

Cooking:

Pour beans with water, add spices (for example, bay leaf, black peppercorns) and cook until they become soft.

Chop the remaining vegetables and simmer for 10 minutes. Salt, pepper. Then put them in a pot with beans, add vegetable broth and cook for another 15 minutes.

Perhaps the easiest and fastest soup, no frills. It uses ready-made beans, canned or boiled, so cooking takes a minimum of time. It is prepared both in water or vegetable broth (for vegetarians), and in meat broth.

Ingredients:

• Boiled or canned beans - 250 g
• Potato - 1 pc.
• Carrot - 1 pc.
• Tomatoes - 2 pcs.
• cilantro
• Onion - 1 pc.
• Garlic - 1 clove
• Black ground pepper - to taste
• Water or broth - 1.5 l

Cooking:

Cut potatoes into cubes. Finely chop onion, garlic, cilantro. Grate carrots and tomatoes on a coarse grater.

Fry the onion along with carrots and garlic. Add grated tomatoes. Salt, pepper, stir and simmer for 5 minutes.

Pour water / broth into a saucepan, put potatoes, cook until tender. When the potatoes are cooked, put the fried vegetables, beans and cilantro into the pan. Boil 5 minutes.

Another easy recipe. Here is bean soup - tomato, with tomatoes in their own juice.

Ingredients:

• Hunting sausages - 300 g
• Potato - 700 g
• Tomatoes - 400 g
• Onion - 1 pc.
• Spices, herbs - to taste
• Water - 3.5 l

Cooking:

Peel potatoes, cut and put to boil. Free the tomatoes from the skin and chop in a blender (or on a grater).

Cut the onion and sausages and fry together for 5 minutes. Add all ingredients to water and cook until potatoes are tender.

This is one of the options for lobio - Georgian cuisine. When the beans are cooked, you need to lightly mash them with a masher - not to the consistency of mashed potatoes, but so that whole beans remain.

Ingredients:

• Fresh red beans - 250 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Walnuts - 5-6 pcs.
• Prunes - 10-12 pcs.
• Dry mint, basil, cilantro - to taste

Cooking:

Pour beans with cold water, bring to a boil, reduce heat, cook over low heat for 2 hours.

Finely chop the onion, fry in vegetable oil. Chop garlic and nuts.

When the beans are boiled, add prunes, onions, garlic and nuts to the pan, cook for 5 minutes. Lastly, add greens, red pepper and salt to taste.

Delicious and beautiful soup. But to make it not too watery, it is recommended to experiment with spices. For example, add chili, zira, turmeric, coriander - this will add brightness to the dish.

Ingredients:

• Red beans - 105 g
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Leek - 1 pc.
• Zucchini - 1 pc.
• Pumpkin - 400 g
• Tomato puree - 1 tbsp.
• Celery stalk - 2 pcs.
• Vegetable broth - 1 l
• Water - 1.5 l
• Parsley, spices - to taste

Cooking:

Heat vegetable oil in a saucepan, add finely chopped leeks and onions, sauté for 2-3 minutes.

Dice potatoes, carrots, zucchini and celery, add to the pot, cook for 3-4 minutes. Then add tomato puree, simmer for 1 more minute.

Pour in water and broth, bring to a boil, reduce heat, cook over low heat for 20 minutes.

How to prepare celery stalks. Here, part of the stem bundle from root to foliage is used. Throw away thin stems, and peel thick ones with a knife from a hard peel.

Add beans, parsley, diced pumpkin to the pan, cook for another 20 minutes. Sprinkle with spices, serve with crispy toast.

Vegetarian soup that can be served as a pureed soup.

Ingredients:

• Dried red beans - 400 g,
• Potatoes - 5 pcs.
• Carrots - 2 pcs.
• Onion - 3 pcs.
• Celery - 2 stalks
• Tomato paste - 1 tbsp. l.
• Water / broth - 2 l

Cooking:

Soak beans in cold water for 8-10 hours. Then drain the water, pour in fresh water, cook until tender (1-1.5 hours).

20 minutes before the end of cooking, add the diced potatoes.

Chop onions, carrots and celery, fry in vegetable oil until golden brown, add tomato paste.

10 minutes before they are ready, add them to the pot with the beans. Salt, put spices to taste.

You can add sour cream, a slice of lemon to the plates.

Recipe for tender and appetizing soup with chicken breast.

Ingredients:

• Beans - 200 g
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato paste - 2 tbsp. l.
• Chicken breast - 1 pc.
• Cilantro, thyme, oregano - to taste

Cooking:

Put the beans to boil, when it becomes soft - add the potatoes. Fry the onions, carrots, tomato paste and chicken fillet, add to the pan, cook for 5 minutes.

Sprinkle with herbs before serving.

The soup is prepared in just 20 minutes on the "Multi-cook" function.

Ingredients:

• Canned beans - 400 g
• Potatoes - 4-5 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Smoked sausage - 200 g
• Greens, spices - to taste

Cooking:

In the slow cooker, set the "Frying" mode, pour vegetable oil, add chopped onions and carrots, sauté.

Then add beans, potatoes, sausage, pour 1.5 l of hot water, mix, salt, turn on the "Multi-cook" function for 20 minutes and 130 ° C.

You can diversify bean soup with homemade noodles.

Ingredients:

• Beans - 400 g
• Sausage - 150 g
• Bacon or ham - 150 g
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves

To make homemade noodles:

• Flour - 0.5 l
• Eggs - 2 pcs.
• Water - 200 ml

Cooking:

Boil beans, drain water. Cut potatoes, carrots, onions, garlic, smoked meat, add to the beans. Pour hot water, salt, cook until tender.

Knead the dough, cut the noodles. Boil it in salted water, put it in a colander. Add cooked noodles to soup.

Lobio, bean dishes, are popular in Georgia and the Caucasus in general. Unlike Russian cuisine, they usually cook bean soup without potatoes and carrots.

Ingredients:

• Beans - 500 g
• Bulb - 1 pc.
• Garlic - 2 cloves
• Walnuts - 1 cup
• Butter - 50g.
• Salt, ground red pepper, cilantro, parsley - to taste

Cooking:

Boil beans. When it softens, crush it a little with a crush. Salt, pepper.

In a frying pan, sauté the onion in butter. Add it to the beans, cook for another half hour. Then add chopped nuts, garlic, herbs.

Remove from heat, leave to infuse for 10-20 minutes.

Tomatoes, in one form or another, are included in almost all bean soup recipes. Here, sweet peppers are added to them.

Ingredients:

• Beans - 350 g
• Tomatoes - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Chicken broth - 600 ml
• Onion - 1 pc.
• Garlic - 3 cloves
• Salt, pepper, coriander - to taste

Cooking:

Soak dried beans overnight in cold water. Fry onion and garlic in a saucepan, add beans, broth, salt. Cook for 1-1.5 hours.

Chop tomatoes and bell peppers and add to soup. Cook for another 15-20 minutes.

In this recipe, you must first prepare the beef: pour cold water, bring to a boil, remove the foam. Only after that, cook the meat with the rest of the ingredients in a slow cooker.

Ingredients:

• Beans - 400 g
• Potatoes - 4-5 pcs.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Beef - 350 g
• Water - 2.5 l
• Spices, herbs - to taste

Cooking:

Fry chopped onion in vegetable oil in a slow cooker. Chop the rest of the ingredients.

Pour hot water into the slow cooker, add meat, beans, carrots, set the "Soup" mode for 2 hours. Half an hour before cooking, add potatoes.

Simple and delicious mushroom soup with red beans.

Ingredients:

• Red beans - 150 - 200 g
• Champignons - 300 g
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Salt, spices - to taste
• Water / broth - 2 l

Cooking:

Pour pre-soaked beans into boiling water (or broth), cook over low heat.

Fry mushrooms for 3 minutes, then add chopped onions and carrots to the pan, sauté.

Add potatoes to the cooked beans, bring to a boil, add roast, cook for another 5 minutes.

The original recipe for meat soup with cabbage and celery.

Ingredients:

• Beans - 400 g
• Beef brisket - 600 g
• Carrots - 2 pcs.
• Cabbage - 500 g
• Celery root - 100 g
• Onion - 2 pcs.
• Soy sauce - 1 tbsp. l.

Cooking:

Put the whole piece of beef in cold water for 2 hours. Add spices to the water - lavrushka, parsley stalks, cilantro, allspice, chili. When the water boils, remove the foam.

Chop the onion, carrot, celery and cabbage. Fry the onion, then add carrots and celery to the pan, saute for 10 minutes.

Boil beans. Pour fresh water, add chopped cabbage, browned vegetables, chopped beef. Salt, add soy sauce.

Minestrone is one of the most common soups in Italy. It is prepared from any seasonal vegetables and herbs, sometimes adding rice or pasta.

To make the minestrone very rich and fragrant, you need to fry the vegetables on the slowest fire.

Ingredients:

• Red beans boiled or canned - 400 g
• Green beans - 200 g
• Canned tomatoes - 800 g
• Pureed tomatoes - 400 g
• Onion - 1 pc.
• Garlic - 4 cloves
• Celery stalk - 2 pcs.
• Carrot - 1 pc.
• Chicken broth - 1.5 l
• Curly pasta - 0.5 cups
• Parmesan - 0.3 cups
• Oregano, basil - to taste

Cooking:

Heat olive oil in a thick-walled saucepan, add chopped onions, garlic, sauté for 5-10 minutes. Add carrots, celery, green beans, simmer for another 5 minutes.

Pour in the broth, put the tomatoes, bring to a boil. Boil 10 minutes. Add pasta and red beans, salt, cook for another 10 minutes.

Sprinkle minestrone bowls with basil and grated parmesan.

Spanish recipe with smoked chorizo ​​sausages. For a lazy housewife, because it is prepared quickly from canned beans.

Ingredients:

• Canned red beans - 400 g
• Canned white beans - 400 g
• Smoked chorizo ​​sausage - 250 g
• Canned tomatoes - 400 g
• Onion - 2 pcs.
• Garlic - 2 cloves
• Tomato paste - 2 tbsp. l.
• Bulgarian pepper - 1 pc.
• Chili pepper - 1 pc.
• Parsley, oregano, salt - to taste
• Vegetable broth - 300-400 g

Cooking:

Cut the onion and sausage, fry them together in olive oil. Add tomato paste, fry for 3 more minutes.

Pour in the broth and canned tomatoes, stir, bring to a boil. Cover with a lid, leave to simmer for 15 minutes.

Cut the peppers, add to the pan along with beans, spices and herbs. When the soup boils, remove from heat, leave to infuse for 20 minutes.

An original quick-cooking recipe with canned vegetables and no potatoes. Here the soup is prepared not with water or broth, but with tomato juice.

Ingredients:

• Canned red beans - 400 g
• Canned corn - 200 g
• Canned green peas - 200 g
• Onion - 1 pc.
• Tomato juice - 0.6 l
• Bacon - 10 strips
• Ketchup - 2 tablespoons
• Sauce "Tabasco" - 0.5 tbsp.
• Spices, herbs - to taste

Cooking:

Chop the onion and bacon and fry together for 4-5 minutes. Pour tomato juice into a saucepan, bring to a boil. Add fried onions with bacon, ketchup, corn, cook for 2-3 minutes. Then add peas, spices, Tabasco sauce and cook for another 2-3 minutes.

Classic meat bean soup with fresh or sauerkraut.

Ingredients:

• Beans - 200 g
• Potato - 800 g
• Carrot - 150 g
• Fresh cabbage or sauerkraut - 200 g
• Onion - 1 pc.
• Ketchup or tomato paste - 3-4 tbsp. l.
• Meat - 0.5 kg

Cooking:

Cut the meat, cook for 1 hour, salt. Add pre-soaked beans to the meat, cook for another 30-40 minutes. Then add potatoes and cabbage, cook for 10 minutes.

Chop onions and carrots, fry in vegetable oil. Add tomato paste and cabbage, simmer for 5 minutes. Then pour everything to the beans, cook until the potatoes are ready.

Crispy chips are perfect for bean soups. They can be quickly made from thin pita bread or tortillas by cutting them into squares and frying them in a dry frying pan for 2 minutes on each side.

The protein composition of meat is similar in its structural features to red beans, which makes this crop very valuable. A variety of dishes from it and soups in particular are extremely useful. Cooking dry red beans has its own characteristics. The basic recipe is presented first in the article, but it is worth noting that in each country and region they prepare soups with meat and red beans in their own way, so it is worth trying different variations of this dish.

Classic bean soup with meat

Ingredients

• meat with bone - 300 gr;
• beans (dry) - 210g;
• carrot - 120g;
• celery (root) - 80g;
• parsley (root) - 35g;
• parsley (green) - 15g;
• tomato -70-100gr;
• onion - 50-70g;
• potatoes - 100g.
• spices:
• mint (dried) -1g;
• savory, pepper, salt - according to taste preferences.

Cooking

1. Take dry red beans. But in general, for making soup, you can use almost any variety of beans, even if it is white, even red, spotted or speckled - whatever it is. An important nuance is that the beans do not boil to a puree state.
   

   Choose large beautiful grains and then the dish will turn out to be aesthetically attractive.

   Be sure to soak the beans in water beforehand - the best option is to put it overnight or all day (at least ten hours).

2. Drain the water in which it was soaked from the beans, pour the main ingredient into the pan and pour 1.5 liters of water. Put on the flame, after the water boils - reduce its intensity, continue cooking in the same mode, preventing it from bubbling and boiling intensively. Before the state of readiness, beans often cook from thirty minutes to one hour. Periodically check the grains for readiness by piercing with a fork or tasting. After 10 minutes of cooking the red beans, add the meat with the bone, do not forget to remove the foam after boiling the broth.
3. From the roots of parsley and celery, cut off the amount needed for the soup. Peel them and carrots, wash, chop, to get a thin oblong straw.
4. Peel the onion, cut into thin half-rings.
5. When the beans and meat are almost cooked, toss in the chopped vegetables. Season with pepper, add salt, herbs, after rubbing them with your fingers, they will saturate the soup with an exquisite aroma.
6. Boil the soup for about ten more minutes, then add the potatoes cut into small cubes. The size of the cubes should match the beans.
7. Continue cooking the bean soup until the vegetables and potatoes are cooked through.
8. Scald the tomato with boiling water, remove the skin, remove the seeds. Cut it finely with a knife and add to the soup along with chopped parsley. Boil for another three to five minutes to cook the tomatoes.

Tomatoes and mint add a delicate flavor to the dish. This soup is light and healthy.

Bean soup "Mushroom"

The soup that this recipe describes is especially fragrant and delicious. Mushrooms and red beans go very well together, so you will be happy with the result if you do it right.

Ingredients

• Beans-210gr;
• Mushrooms-210gr;
• Chicken meat-400gr;
• Carrot-90gr;
• Bulb-80gr;
• Potato-120gr;
• Salt-2gr;
• Pepper-1gr;
• Greens-12gr;
• Butter-15gr;
• Vegetable oil-30g.

Cooking

1. Pre-soak the beans in water, as the previous recipe recommends - at least ten hours, then change the water and boil until half cooked.
2. Cut the chicken meat into small portioned pieces and pour into the pot with the future soup.
3. Finely chop the mushrooms and fry in butter, also prepare a dressing of chopped carrots and onions in chicken fat.
4. Potatoes should be cut into small cubes and poured into soup with beans, cook for another fifteen minutes.
5. Add separately cooked mushrooms and vegetables. Season, add chopped herbs, boil for about five more minutes, then turn off and let the soup brew for a few minutes.

This soup is hearty enough, it will be a great meal in the cool season. In addition to those suggested in the recipe, you can add your favorite spices, just don’t overdo it, the taste should remain tender, that’s when the whole palette of ingredients is felt.

Soup "In Armenian"

If you like Armenian cuisine, then this bean soup will definitely be to your taste. The dish turns out to be quite original and to give your positive assessment, try to cook it. The composition includes fragrant cilantro, nuts and other healthy goodies.

Ingredients

• Beans-200gr;
• Onion-80gr;
• Walnuts-60g;
• Flour-15;
• Butter-20g;
• cilantro-10g;
• Salt-2-4gr;
• Black pepper-1-4g;
• Red pepper (spicy) - according to taste preferences.

Cooking

1. After pre-soaking, change the water and boil the beans at a moderate temperature.
2. Drain the resulting broth, just do not pour it out, it will still come in handy.
3. Divide the boiled beans in half, grind one part, with the addition of a small amount of broth. You should have a fairly thick puree.
4. Finely chop the onion and fry it with butter, mix with mashed beans when ready.
5. Fry the flour for a couple of minutes in a dry hot frying pan, add a little bean broth, mix.
6. Wash the cilantro, shake off the remaining water from it, chop finely. Grind the kernels of nuts without partitions with a blender or knife.
7. In the remaining broth, add bean puree, whole boiled beans, flour sauce, nuts, cilantro, spices, put on a flame, bring to a boil, reduce heat and boil for another ten minutes.

As you understand, such a puree soup is somewhat different from others in terms of cooking technique and taste, but such a dish can surprise sophisticated gourmets. The recipe does not exclude the possibility of showing culinary imagination. Add your favorite spices and other herbs besides cilantro for new flavors.

Cook with love and good mood, then you will always get delicious bean soups!

How to cook lean tomato soup with beans without meat? General principles of preparation. TOP 4 step by step recipes with photos. Video recipes.
The content of the article:

Lenten dishes that are cooked without meat and other animal products are included in the menu of vegetarians or fasting for religious reasons. Such dishes are healthy, dietary, tasty and very diverse. From the first courses, an excellent recipe is lean tomato soup with beans. There are also many options for its preparation, so in this review we will consider the most popular and interesting ones.

How to cook tomato soup with beans - general cooking principles

• Lean bean soup can be cooked from any type of legume: fresh or frozen green beans, or canned beans. However, dry legumes are most often used.
• If using dry beans, soak them for 7-8 hours beforehand so that they cook faster. This technology will further reduce fermentation in the intestines after eating the soup.
• Soak the beans in cold boiled water, otherwise it may ferment during the soaking process.
• If you are preparing the dish on a hot day, then put the beans to soak in the refrigerator. At other times of the year, it can be left at room temperature.
• As a tomato, use ripe and red tomatoes. Canned fruits are also suitable, in extreme cases - tomato juice or sauce.
• Do not forget about the greenery, it should be a necessary element at any time of the year.
• Beans of different colors are suitable for soup: white, red, colored.
• It is advisable not to use different varieties of beans in one dish, because. they cook for different amounts of time.
• You can cook lean soup on the stove in a saucepan or in a slow cooker.
• To reduce foaming when cooking beans, add 1 tbsp. vegetable oil.
• When cooking beans, do not cover the pan with a lid, otherwise it will darken.
• Readiness of the beans begin to taste after 40 minutes. Take out 3 things, if they are soft, then it is ready. If at least one is tough, continue cooking further. Since raw beans contain dangerous substances for the human body. Take a second sample after 10 minutes.

A wonderful tomato soup with beans and croutons diversifies the menu at any time of the year. In winter, it can be brewed thicker and richer, and on summer days, rare and light.

• Calorie content per 100 g - 86 kcal.
• Servings - 4
• Cooking time - 1 hour, plus time to soak the beans

Ingredients:

• Beans - 1 tbsp.
• Carrot - 1 pc.
• Salt - 1 tsp or to taste
• Potatoes - 3 pcs.
• Tomato paste - 3-4 tablespoons
• Black ground pepper - a pinch

Step by step cooking tomato soup with beans (classic recipe):

1. To make the beans cook faster, soak them first. This will soften the beans well.
2. After the beans, rinse and boil. 5 minutes after boiling, drain the water and pour fresh beans.
3. Peel potatoes and carrots, wash and cut. Dip in a saucepan, fill with water and boil.
4. When the vegetables are ready, put the boiled beans and tomato paste into the pan.
5. Season the soup with salt, spices and herbs.
6. Boil the first dish for another 5 minutes and serve it to the table.

The recipe for lean tomato soup with beans is a complete hearty dish. At the same time, lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians. In addition, it is very beneficial for health, because. beans contain many essential substances for our body.

Ingredients:

• Beans - 1 tbsp.
• Carrot - 1 pc.
• Tomato paste - 150 g
• Onion - 1 pc.
• Olive oil - 3 tbsp
• Spices - to taste
• Salt - 1 tsp or to taste

Step by step cooking tomato puree soup with beans:

1. Pour beans with cold water and leave for a day in the refrigerator.
2. Drain the water from the beans, pour 2 liters of cold water and boil until tender, so that they are slightly overcooked.
3. Remove the beans from the pan, and add water to the broth in which they were boiled to make 2 liters of broth. Boil this broth.
4. Cut carrots with onions. Saute in olive oil in a skillet until translucent and soft.
5. Beat the beans, carrots and onions with a blender until a homogeneous puree-like consistency.
6. Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
7. Put the tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato and bean soup with canned beans is an extremely tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.

Ingredients:

• Canned beans - 400 g
• Water - 2-2.5 liters.
• Potatoes - 2 pcs.
• Tomatoes - 0.5 kg
• Onion - 1 pc.
• Garlic - 2 cloves
• Carrot - 1 pc.
• Parsley - 1 bunch
• Salt - 1 tsp or to taste
• Ground pepper - to taste
• Vegetable oil - 3 tbsp.

Step by step cooking tomato soup with canned beans:

1. Peel the onions and carrots, cut into small pieces and send to a preheated pan with vegetable oil.
2. Wash the tomatoes and grate. Tomato puree can still be made in another way. On the tomatoes, make two cuts perpendicular to each other, dip them in boiling water for 30 seconds and remove. Cool slightly, remove the skin and grind with a blender until smooth.
3. Add the tomato paste to the pan and boil. Turn on a small fire and simmer for 10 minutes.
4. Squeeze the garlic through a press and send it to the pan with the vegetables.
5. Season the contents of the pan with salt, pepper and your favorite spices.
6. Boil water and dip the canned beans into it.
7. Peel the potatoes, cut into small cubes and send to the pan.
8. After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the pan, boil and boil for 10-15 minutes.
9. Taste the soup and adjust if necessary with salt and ground pepper.
10. Garnish with parsley and serve hot.

Tomato soup recipe is easy to prepare and very tasty! It is light and rich at the same time. The dish is enriched with fiber and carbohydrates and contains very little fat.

Ingredients:

• Red canned beans in their own juice - 800 g
• Pureed tomatoes - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Thyme - 5 sprigs
• Olive oil - 3 tbsp
• Freshly ground chili pepper - to taste
• Salt - 1 tsp or to taste
• Parsley - bunch
• Bread for croutons - 4 slices

Step-by-step preparation of tomato soup with canned red beans in own juice:

1. Cut the onion into strips and sauté in a frying pan in olive oil for 2-3 minutes until translucent.
2. Peel the garlic, cut into small pieces and send to the onion. Continue to pass for another 2 minutes. Then season with freshly ground chili pepper.
3. Add the tomatoes and thyme to the pan, season with salt and stir.
4. Drain the beans through a colander and send to the pan.
5. Send the onion-tomato frying to the pan.
6. Mix everything and heat for 5 minutes.
7. Pour the hot water products, adjusting the thickness of the soup to your taste, and boil.
8. Season with salt and pepper and cook for 3 minutes.
9. Sprinkle finely chopped parsley and turn off the heat.
10. By this time, make crackers out of the roll by cutting it into cubes and drying it in a toaster.

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

For each recipe below, prepare the beans in advance. This is necessary not only in order to reduce the cooking time of the soup, but also in order to remove all harmful components from legumes.

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

If you're using canned beans, you don't need to soak them.

Classic Bean Soup - Easy 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, seasonings and salt - to taste;
• Vegetable oil - for frying vegetables.

Cooking:

1. Prepare the beans ahead of time.
2. Take the pot in which you plan to boil the soup and pour the broth into it. Add 1-2 liters of plain water to it.
3. Place the saucepan over medium heat.
4. As soon as the water boils, throw in the beans. Reduce the fire a little. Let the beans cook like this 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. Remove the skin from the carrot and rub it on a coarse grater.
7. Peel the onion and finely chop it.
8. Put a frying pan on a small gas, pour oil into it. Put carrots and onions in a well-heated pan.
9. Keep in mind that carrots are sweet, so salt must be added to the fry. You can also add other seasonings.
10. Add tomato paste to the vegetables, mix everything and reduce the heat. On a minimum heat, vegetables should be stewed for about 10 minutes.
11. When the beans are almost ready, add potatoes to it, let it cook for 10-15 minutes.
12. Pour the fry into the soup. Cook for another 10-15 minutes.
13. 5-10 minutes before the end of cooking, pour finely chopped greens (for example, parsley and dill) into the soup.
14. Red bean soup is ready. It is best served with brown bread.

Bean soup with meat

Ingredients:

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

Cooking:

1. Soak the beans ahead of time.
2. Put the meat in a saucepan, after cutting it into pieces, onion (not chopped) and beans. Boil the broth until the meat is ready.
3. Fill everything with water and send to boil.
4. Peel the carrots and cut into cubes or grate (the cubes look much prettier in the soup).
5. Peel potatoes and cut into cubes.
6. When the meat is ready, remove the foam from the soup. Reduce heat and toss in potatoes. Add salt and a few other seasonings. Let everything cook for 10 minutes.
7. Then throw raw chopped carrots and onions into the soup. Cook for another 15 minutes.
8. 5 minutes before the end of cooking the soup, throw in fresh herbs, spices and bay leaves. You can throw the greens not into the soup, but immediately into the bowl, so the dish will look more appetizing.
9. The white bean soup is ready.

Red bean soup with mushrooms and bacon

Ingredients:

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

Cooking:

1. Soak the beans first so that they are soaked by the time they are cooked. Put it to boil in a separate pan.
2. Cut the bacon into small cubes;
3. Peel the onion and chop finely.
4. Squeeze the garlic with a press or just finely chop.
5. Chop the celery too.
6. Take a thick-walled pot in which you will cook the soup. Put it on the fire and pour in the oil.
7. When the oil is hot, add the garlic, bacon, celery, and onion to the pan. Lightly fry, along with salt, these ingredients.
8. Mushrooms must be thoroughly washed and cut into small plates. If you use forest mushrooms, then they need to be soaked in advance for several hours and boiled.
9. Place the mushrooms in a saucepan along with the rest of the ingredients. Wait for them to release their juice and fry them a little.
10. Pour all the components of the soup with water, add spices and bay leaf. Let the soup simmer for about 10-15 minutes.
11. Transfer the almost cooked beans to the rest of the mass. Reduce the heat and simmer the soup for another 20-30 minutes.
12. At the end of cooking, throw chopped parsley into 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.

Cooking:

1. Boil pre-soaked beans until tender, without using salt.
2. Shallot must be peeled and cut into small pieces;
3. Finely chop the first clove of garlic, and squeeze the second one through a press.
4. Take a large frying pan with high sides, this is necessary, since the main cooking steps will be here. Pour olive oil into a hot skillet. When the oil is hot, put the onion in the pan, when it is almost ready, send the garlic to the pan. Simmer the vegetables a little over low heat (about 5 minutes).
5. Grate the celery as well.
6. Put carrots with celery in a pan with onions. Add some spices and salt. Lightly fry, and then stew the vegetables.
7. Remove about half of the beans from the pan and add them to the vegetables.
8. Pour in half 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 pan at the end of cooking.
11. Pour the entire mass from the pan into a blender, mash all the ingredients. Taste this mixture, you may need to add more seasonings.
12. Pour the liquid into a saucepan. Add remaining broth and beans. Pour in the cream and heat the mass over low heat.
13. The soup is ready, sprinkle it with parsley and serve.

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

Ingredients for making croutons:

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

Cooking:

1. Cut the ciabatta into long slices. Pour some olive oil on each piece.
2. Take a dry grill pan and heat it up, after that, lay out our croutons.
3. Fry until an appetizing pattern appears.
4. Grate the finished croutons with garlic and serve with the soup. They can be eaten as a snack, or put them directly on a plate with soup.

Recipe with canned beans in chicken broth

Ingredients:

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

Cooking:

1. Peel the skin off the onion. Finely chop it.
2. Remove the peel from the carrot, grate it on a coarse grater.
3. Heat up a frying pan, add oil and fry the vegetables.
4. Make tomato puree. This can be done in two ways: 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. Wait for the tomatoes to cool so you don't burn yourself. Remove the skin from all tomatoes and send them to a blender or chop them with a crush. It is desirable that there are no lumps in the puree.
5. Add tomatoes to carrots. Fry the mass for about 5 minutes, then reduce the heat and simmer the vegetables for about 10 minutes.
6. Pass the garlic through a press and add it to the tomato mass.
7. All frying should be salted. Add seasonings according to your taste preferences. For example, if you like spicy - add chili pepper, if fragrant - then marjoram.
8. Pour the broth into a saucepan and bring it to a boil.
9. Open canned beans and send all 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. Put all the mass from the pan into the pan.
12. The soup should boil, after which it can be turned off.
13. Soup with canned beans is ready. Garnish with a spoonful of sour cream and herbs. Enjoy your meal.

Here we have sorted out some useful recipes. We hope we have helped you replenish your piggy bank of recipes with new interesting dishes.