Delicious nourishing bean soup - what you need for a hearty lunch. You can cook from raw beans, and you can add canned - quickly and easily!

Bean dishes are not only nutritious and very nutritious, but also very useful. After all, beans contain a huge amount of vitamins, which are so necessary for the full operation of human organs.

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

• 300 grams of red beans;
• Tubers of potatoes - 3-4 pieces;
• 1 carrot;
• Onion - 1 piece;
• 1 liter 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.

Beans need another day to sort, rinse and pour water. Leave it in water for 5-6 hours, due to this it will cook faster.

Place the pot of broth on the stove, add another 1-1.5 liters of water and heat it.

As soon as the liquid begins to boil, pour the beans from the beans and place them in the broth. Boil for 30-40 minutes.

With the potatoes, remove the skin, wash and cut the tubers into slices.

With onions we remove the husk and cut it into small squares.

Wash carrots, remove dirt and cut into straws.

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

Season everything with tomato, add salt, add spices and seasonings. All you need to mix and simmer the ingredients for another 4-5 minutes on low heat.

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

Rinse greens and cut into small pieces.

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

Recipe 2: Delicious Bean Soup without Soaking

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 people who eat for religious reasons. Such foods are useful for everyone - they are tasty, dietary and varied. From the first courses, the recipe for lean bean soup is especially good, and, I like it in several variations.

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

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

• dry beans - 320 g
• potatoes - 650 g
• carrot - 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
• 2-3 bay leaves
• water - 3-4 liters
• greens - to taste.

Before boiling the beans, rinse thoroughly in running water. Varieties of beans for soup can be mixed, just choose the beans, approximately, with the same cooking time.

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

Prepare potatoes and celery. Peel and wash the roots. Cut into a small cube.

Boil about 2 liters of water. In boiling water, add potatoes and celery root. Bring to the boil again. Boil 10-15 minutes until soft.

In a pan in the 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 peppers, roasted vegetables. To taste, season with ground black pepper, salt, add bay leaf. Bring to a boil. Boil for 5-7 minutes.

Wash any fragrant greens, finely chop and add to the soup. Stir and turn off heat. Let it sit a little under the lid.

Delicious lean bean soup ready.

Recipe 3: Canned Bean Soup

Soup with canned beans is undoubtedly the fastest way to cook soup. It is prepared very simply. While we clean and cut the potatoes, water boils in the kettle. Canned beans do not need any special preparation, and vegetable dressing will quickly roast during the cooking of potatoes. Total: cooking tasty, hearty and rich soup will take no more than 20-25 minutes.

Such a recipe definitely deserves your attention and is worth it to put into service!

• Potatoes (medium) - 3-4 pcs .;
• Carrots - 1 pc .;
• Bulgarian pepper - 1 pc .;
• Onion - ½ pcs .;
• 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 greens for decoration.

Boil water in a kettle or broth in a saucepan on the stove. You can use broth boiled from any kind of meat or vegetables. Choose beef or pork broth on the bone for a rich and nutritious soup, or chicken and vegetable for a lighter soup. Rinse the potatoes under running water, peel it and cut into small cubes. The smaller the cubes, the thicker and faster the soup will be in cooking. Add the potatoes to the pan and lightly salt.

As soon as the water in the kettle boils, pour the potatoes with it and cook it for about 15 minutes with the lid closed. The larger the cubes will be cut, the more time you will need to cook.

Next, to save time, turn on the second burner, put a pan with vegetable oil on it and, parallel to boiling potatoes, prepare a tomato-vegetable roast for the soup. Peel the onions and carrots, cut the seeds out of the pepper, cut off the whitish streaks.

Now chop the carrot on a coarse grater, chop the onion into small cubes, the pepper can be cut into bigger cubes.

By this time, the oil is already quite hot. Begin roasting with onions.

As soon as you notice that the onion starts to get a little gold (usually 2-3 minutes is enough for this), send pepper and carrot to it.

Close the pan with vegetables 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 roast. l water to fry is not burned. After 7 minutes, report the tomato paste to the vegetables and mix well.

Leave the frying on the stove under the lid closed for about 1-2 minutes and add it to the already prepared potatoes in the pan.

Throw canned beans into a colander and rinse well with cold water.

Add canned beans to the resulting soup.

Optionally season the bean soup with spices and add bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Cover the soup with a lid and let it brew for 15 minutes with the stove off.

Serve the soup in batches, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a tasty and nutritious dish. It is great for a variety of menus, especially when traditional soups and borscht are boring.

• beans 2/3 tbsp.
• meat 400 g
• 2 potatoes
• carrots 1 pc.
• vegetable oil
• tomato juice 1 tbsp.
• garlic
• black pepper
• bay leaf
• greens (fresh or dried)

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

Note: if the beans are cooked for a long time and remain solid, then, most likely, it is last year's. After the beans have lain in water for several hours, the latter must be drained. Then put this type of legumes in boiling water and cook until ready. It takes from 30 to 60 minutes.

Put meat to stew. After 30 minutes of boiling, pour out the broth and add new water to the meat. Peel carrots, wash and grate. Fry. Add to the broth.

Note. If you want the carrots in the soup to be hard, put it in the broth at the very end. In a griddle with vegetable oil pour tomato juice. Boil down a bit.

Add chopped garlic, bay leaf, pepper, salt. Boil another 1 minute and turn off.

Peel the potatoes, wash them and cut them into medium cubes.

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

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

At the end add boiled tomato juice, beans, spices. After 1 minute after boiling, turn off the fire. Let the soup stand for 20-30 minutes.

When serving, put greens into the soup with white beans.

Recipe 5: Bean soup with chicken (step by step photos)

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

• 400 grams of chicken meat (two shins and sirloin);
• 2 cups dry beans;
• 1 carrot;
• 1 onion;
• 1 tbsp. l seasonings from dry vegetables;
• 1 bay leaf;
• salt, black pepper;
• vegetable oil.

Put in a bean soup dressing of onions and carrots, add bay leaf, bring to a boil and turn off. Let the soup stand for 20 minutes and serve.

Delicious and flavorful bean soup with chicken is ready.

Recipe 6: Bean Soup with Mutton 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 st.lozh;
• salt, pepper, ground pepper, bay leaf;
• garlic for serving.

Beans should be soaked overnight in cold water. Then boil it almost until readiness in NOT salty water.

Lamb ribs are washed, cleaned 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 pepper and bay leaf.

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

Onions clean and finely shred. Lightly fried in fat or butter.

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

Add tomato paste, stir and fry for another couple of minutes.

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

Add garlic just before serving directly in the plates. And do not forget about freshly ground pepper.

Taste and aroma - 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 were cooking soup with mushrooms and beans in their kitchens, inhaling the aromas of the pots and giving in return a bit of their culinary talent. Now it is our turn to accept the post and try to make an aromatic bean soup with mushrooms with your own hands.

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

• potatoes - 5 pcs. (medium size);
• beans - 0.5 cup;
• 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 begin to implement the recipe in life, you need to soak the mushrooms for 2-3 hours. To do this, they first need to wash a little, and then pour water, covering completely. At first they can float to the surface, but later, when they absorb water, they will sink to the bottom.

Peel potatoes and cut into small pieces.

Chop onions as small as possible, for this you need a very sharp knife. Cut the carrots into small straws.

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

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

Pour in water, approximately 100 ml, dividing it visually into 2 parts. After adding the first one, mix the mixture that you have obtained, then pour in the rest. Due to the combination of flour and water, first you will get a sufficiently 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 look of the finished soup.

Fry send in a pan, here also add and boiled beans. About beans, like mushrooms, you have to take care of earlier. You can use fresh or frozen beans, usually they are cooked very quickly. You can also use and dry beans. To prepare it relatively quickly, it is worth, for example, pour water over it in the evening and leave it overnight. In the morning put on the fire, and pouring water as evaporation to cook until soft.

When the potatoes are soft, your soup can be considered almost ready. If you do not comply with the post can be put in a pot 50 gr. butter.

Now it remains the case for small, put bay leaf in the soup, black pepper (generous portion) of parsley and, with the lid closed, leave for 20 minutes to let the soup flow.

Recipe 8: Bean Soup with Smoked Sausages

• canned beans in tomato sauce - 1 can;
• smoked sausages - 3 pcs;
• ham - 150 gr;
• potatoes - 2 pieces;
• zazharka (carrots and onions) - 70 gr;
• salt and spices - wux

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

Five minutes later add the canned beans in the tomato. I also added an onion and carrot broiler. Add salt to taste, add bay leaf and allspice.

Boil 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 photos)

Classic bean soup is nourishing, tasty and healthy (beans contain a lot of useful trace elements and vitamins).

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

• Beans - 300 gr.
• Meat - 300 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato sauce - 100 gr.
• Potatoes - 3 pcs.
• Paprika, greens, salt - to taste

Take the beans, wash them, pour cold water for 4-12 hours. Water should be much more than beans, as it will be absorbed. The most convenient way to do this is in the evening for the night in order to start cooking in the morning. Soaking beans is necessary in order to speed up the cooking process.

Do not be alarmed that the classic bean soup will take you all day, this is absolutely not the case. Enough for you to be at home at this time, it will cook itself! The main time is spent on soaking the beans and boiling it, but here the housewife does not require much effort.

Beans and meat lay out in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give a wonderful fat and enough meat.

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

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

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 pour boiling water, it will not affect the taste.

Beans are unique. They are able to saturate the body no worse than any meat dish, while all the vitamins and useful elements are stored in beans, even after heat treatment. Nutritionists recommend including this product in any form at least once a week in your diet. For example, to make bean soup, this is the perfect dish for those who watch their weight and like to eat tasty.

Bean soup will not only benefit the body, improve the work of the digestive, nervous and cardiovascular systems, but also allow to diversify the daily diet. There are many different recipes for making soups, not only from the traditional white, but also red, green, canned and frozen beans.

Training

The peculiarity of cooking any dish of dry beans is that it must be soaked in advance for several hours. This is an important rule that will allow you to prepare not only tasty, but also a healthy dish, without unpleasant consequences. All harmful substances, including complex sugars, which impede the processing of beans, causing unpleasant sensations, will disappear into the water.

Canned and green beans do not need pre-soaking.

There are two main ways of soaking dry beans - fast and slow. Each has its own advantages and disadvantages.

Prolonged soaking

The advantage of this method is that all the harmful substances are emitted from the beans in the water, the skin of the beans will not burst during cooking, and the taste will be much softer. The disadvantage is the length of the process, and the preparation of the dish must be planned in advance.

The sequence of soaking procedure is as follows:

• Beans bust, get rid of damaged and shriveled beans and large debris.
• Place in a deep saucepan and pour with plenty of cold water.
• Leave for 8-11 hours, during this time the beans will increase in volume by about 2-3 times.
• Every two hours, water is poured and filled with a new one.
• If you soak the beans overnight, add soda, 1 small spoon per liter of liquid to the water.
• Before cooking, drain and rinse the beans.

Quick soak

The main advantage of the method is a significant reduction in the time for preparatory procedures. The disadvantages are that the taste of the beans will be less saturated, and the grains themselves often burst during cooking. For this method you need:

• beans to sort, rinse;
• pour water on one part of the beans to take 3 parts of water;
• bring to a boil and turn off the heat;
• leave the beans in hot water for an hour;
• drain the water and proceed to further cooking.

If the unpleasant consequences in the form of increased gas formation do not frighten you, you can not soak the beans, but then the dish will be cooked for at least 4-5 hours.

How to cook soup of different types of beans

To prepare a delicious soup, different types of beans are used - white and red dry, fresh or frozen green beans and canned beans of various kinds.

Each type has its own characteristics that must be taken into account when cooking.

White and red dry beans

These are the most popular types, they are most often used in the preparation of soups. And even the duration of the process does not scare fans of these legumes. After all, they contain such necessary for the body protein and fiber, which give a feeling of saturation for a long time.

Dry bean soups are prepared both in meat and vegetable broth, and the additional ingredients are potatoes, carrots, onions, garlic, tomatoes and other vegetables. After soaking, the red beans boil for about an hour, the white is softer, and it can take 40-50 minutes to cook.

Green Beans

Soup from it turns diet, usually it is cooked in vegetable or chicken broth. The dish is prepared very quickly, the beans do not need to be soaked, and it is cooked for 5-7 minutes, so it is added at the very end of cooking.

Soups also include onions, carrots, potatoes, pasta or cereals. Vegetables are added, pre-fried in oil or raw. Decorate with fresh greens, and to make the soup more satisfying, half a boiled egg is laid out in a plate.

Beans for cooking such soup take fresh, frozen or canned green.

Canned Beans

Canned beans allow you to enjoy bean dishes all year round. It is only necessary to open a can of canned food and add to the dish.

In the soup it is sent to the very last turn, a couple of minutes before the pan is removed from the stove. The benefits of such a product are slightly less than fresh, but if you want to enjoy a hearty hot dish in a short time, canned bean soup will be the most suitable option.

For such soup, onions and carrots are passaged in oil with the addition of tomatoes, tomato paste and garlic. Boil potatoes in water or broth, add roasted vegetables, cook for 7 minutes and cover canned beans with greens. Turn off the fire and give the soup to infuse.

To make the dish more nutritious, you can add small pieces of meat, such as chicken, and mushrooms, to the vegetable fry.

Types and recipes of bean soups

Bean soup is able to satisfy every taste, it is prepared with beef, pork, chicken, smoked meats, mushrooms, tomatoes and various vegetables. Everyone will find a recipe to their liking.

Classic bean soup

This recipe includes the simplest ingredients available and is very easy to prepare. You can cook this soup with and without meat.

The cooking steps are as follows:

• bite the beans, rinse and soak for at least 8 hours;
• meat pour water and put to boil;
• add beans and cook 40-60 minutes, depending on the variety, periodically checking the meat and beans for readiness (the beans should be soft, the meat can be easily pierced with a knife);
• take out meat and cut into pieces;
• chop onions and carrots and sauté with a small amount of butter and tomato paste;
• chop the potatoes into cubes and throw in the beans;
• in 10-15 minutes add fried vegetables, pieces of meat and cook for another 7 minutes;
• at last add crushed garlic and herbs.

Beef is cooked the longest, so the beans are added a little later, otherwise it can be digested. Chicken, on the contrary, cooks faster, and it is added after the legumes.

Bean soup will be very tasty, rich and fragrant, if you cook it with smoked ribs or brisket. Or make lean soup with mushrooms, fry them in oil.

Cream soup

This soup is made from dry beans with cream or butter. The dish is quite nourishing, even without meat, with a delicate velvety texture and delicious taste.

A simple recipe for a delicious bean puree soup:

1. Boil the pre-soaked beans to soft 40-60 minutes.
2. Peel the potatoes, cut into cubes and add to the beans. Boil until potatoes are ready.
3. Fry onions, carrots, celery in a pan, you can add mushrooms such as mushrooms.
4. Mix the beans and potatoes with the roasting and chop the blender.
5. Pour the cream or sour cream.
6. Serve, sprinkle with herbs.

If meat is present in the dish, boil it first and chop it together with vegetables. You can also put in a bowl of soup a few pieces when serving.

Bean soup in a slow cooker

The slow cooker will allow you to cook soup with beans without any extra effort. The main thing is to choose the appropriate mode, time and prepare products. You can cook bean soup with meat or choose a vegetarian option.

1. Cut the meat into slices.
2. Peel the vegetables - onions, carrots, tomatoes, and cut them into thin strips.
3. Fry vegetables with meat in a slow cooker for 15 minutes, setting the mode "Baking" or "Frying".
4. Pour water, put pre-soaked beans and chopped potatoes, cook in the "Soup" or "Stewing" mode for 1-1.5 hours.

Secrets and Tricks

There are general rules for cooking beans, they must be taken into account when cooking soup:

1. Prepare the bean soup over low heat, constantly monitoring the water level, pouring it as it evaporates.
2. The lid of the saucepan in which the beans are boiled is not closed.
3. Salt the dish for 5-10 minutes before the end of cooking, otherwise the beans will cook longer.
4. Raw meat begins to cook with beans, and vegetables are added near the end of cooking.
5. Bean soup seasoned with bay leaf, pepper, garlic and herbs.
6. When serving, you can fill the soup with sour cream.
7. Fans of sourness are recommended to add olives, olives and tomatoes.
8. The water in which the beans are soaked cannot be used for subsequent cooking.

Bean soup is not only nourishing and nutritious, but also has many useful properties. The beans contain whole deposits of protein, which is better absorbed by the animal, many vitamins, microelements, especially sulfur, amino acids.

The soup is boiled from green beans, but most often from dried beans of various varieties and color. Moreover, during the heat treatment of beans, it retains all the useful substances. Many people from all over the world fell in love with these beans - bean soups are in all national cuisines - from Russian and Italian to French and Mexican.

Especially this soup is useful to eat in the winter - it not only warms the inside, but also improves your mood, because the beans contain many B vitamins, which actively fight depression.

Bean soup - food preparation

Beans have many advantages, but there is one drawback - it is brewed for a long time. Therefore, in order to reduce the cooking time of the soup, it should be soaked for several hours, and preferably all night. During this time, she will have time to soak in moisture, swell and during the cooking of the soup will quickly become soft. If it is warm in the room, it is better to put the beans for soaking in the fridge so that it does not acid. Experts say that the beans will be tastier if you soak it is not running, but boiled with cold water. During the soaking period, the beans are not only softened, oligosaccharides are still released from them - substances that are practically not digested, impede the digestion process and contribute to increased gas formation. Therefore, the water in which the beans were soaked should be drained and the beans washed well.

Bean soup - the best recipes

Recipe 1: Bean soup with meat

What could be more delicious than a plate of hot bean soup? Only bean soup with meat. So we will prepare it, especially since it is cooked quickly. Any meat is suitable for soup - pork, beef, veal, and chicken will also be delicious. Beans are pre-soaked.

Ingredients: 0.5 kg of meat (can be on the bone), 2 carrots, 250g of white beans, 1 onion, 4 medium potatoes, vegetable oil, celery stem, spices to taste.

Cooking method

Meat and beans pour water and boil. At this time, peel and cut the remaining vegetables - diced potatoes and 1 carrot rings. From the second carrot and onion to cook a fry - chopped vegetables spasserovat in oil.

In the ready broth with meat and beans to put the potatoes and circles of carrots. When the meat is cooked, it can be left in a saucepan as it is, or it can be removed, separated from the bone, cut into slices and put back into the soup. In about ten minutes after the laying of potatoes, add roasting and stalk of celery. After 20 minutes, salt the soup, add the desired spices - ground pepper or peas, salt, bay leaf. After five minutes, turn off the fire and leave the soup to infuse. In the plate you can add greens and a slice of lemon.

Recipe 2: Bean Soup with Smoked Meat

Simple, but very tasty soup. In the role of smoked meat can be any smoked meat - ribs, bacon, brisket, even smoked chicken wings. If you do not find Bulgarian pepper, cook without it. The soup will be tastier if you make a fried, together with tomato paste, put one two chopped fresh or canned tomatoes. Regular beans can be replaced with canned, then it is added at the end of cooking.

Ingredients: 0.5 kg of smoked meat, 300g of beans (pre-soaked), 1 piece of carrot, bell pepper and onion, 100g of tomato paste, to taste: salt, spices, greens.

Cooking method

Boil the beans for about 20 minutes, then add the smoked meat. When it becomes soft, add the potatoes, cut into cubes or strips and cook for 15 minutes. At this time, fry in finely chopped Bulgarian pepper, onion and grated carrots in butter. When the zazharka is ready, add the tomato paste to it, fry for a minute or two and put all the vegetable mass into the soup. Add salt, spices, and at the very end - greens.

Recipe 3: Bean Soup with Mushrooms and Chicken

Mushrooms are combined with almost all products, especially bean soup is obtained with them. They give the dish a special, unique flavor. Instead of chicken meat, you can take chicken wings, four or five things, depending on the size. Beans pre-soak.

Ingredients: 1,5l of water or broth, chicken - 400g, 200g of red beans and fresh mushrooms, one table / spoon of butter and vegetable oil, chicken fat, one bulb and carrots, 2 medium potatoes, salt, pepper and greens to taste .

Cooking method

Cook beans until half ready, add chicken. While everything is boiled, cut and fry the mushrooms in butter in half with vegetable. If there is a lot of water from them, it can be drained (not poured), and the mushrooms themselves redden. In a separate skillet, make a grill of chicken fat from grated carrots and shredded onions.

Put diced potatoes in the soup, and after 15 minutes fried vegetables and mushrooms. Mass salt, add pepper. Five minutes before the end of cooking, pour in the liquid from the mushrooms and add the parsley.

Recipe 4: Bean Soup With Wieners

We can say that boiled express soup. He is preparing really really fast, because used ready-to-eat canned beans. Sausages (or sausages) is better to take smoked, it turns out tastier.

Ingredients: 0.5 kg of sausages (sausages), 2 onions and carrots, 2 cans of red canned beans, 2 large potatoes, to taste, salt, pepper and greens, for frying - lard or vegetable oil.

Cooking method

In boiling water (broth) throw chopped potatoes. While it is boiling, heat the butter or melt the bacon and fry the grated carrots and shredded onions. Add the fryer to the pan, put the beans out of the jar, bay leaf, salt, add the pepper and let it boil a little. Ten minutes before the end of cooking add randomly cut sausages (sausages). Turn off the soup to give a little brew and pour into plates, adding greens.

Recipe 5. Bean soup with bacon and corn

Ingredients

four halves of chicken breast;

45 g chopped parsley;

750 ml chicken broth;

400 g canned white beans;

onions - 150 g;

300 ml of milk;

120 g of bacon;

4 ears of corn;

Cooking method

1. Boil the chicken broth in a large saucepan, dip the washed chicken breast into it and cook on moderate heat for 15 minutes. Remove the meat from the saucepan on the plate and cool.

2. Melt butter in a saucepan with a thick bottom. Put the onion, chopped into small pieces, in a saucepan and fry until transparent.

3. Add chopped bacon to the onion and fry, stirring for five minutes. Sprinkle flour over the frying and fry for another minute, stirring constantly.

4. In broth, add broth, stir and cook for about a minute.

5. Remove the corn from the corn cobs, rinse, and put in the soup. Then pour in half the milk and cook the soup until the corn is fully cooked.

6. Cut chicken breast into slices and place in soup. Then put the canned beans, add the remaining milk, boil and boil for five minutes. Salt, pepper, season with parsley and turn off the heat.

Recipe 6. Minestrone Bean Soup

Ingredients

150 g of white, green and red beans;

two liters of broth;

fresh tomatoes - 200 g;

half a bunch of dill and parsley;

150 g onions;

dried Italian herbs, salt and black pepper;

4 garlic cloves;

50 ml of olive oil;

smoked bacon - 300 g;

a bunch of fresh basil;

100 g of small vermicelli.

Cooking method

1. Make cuts on tomatoes, put them in boiling water for a minute, then in cold water and remove the skin. Cut the tomatoes in half and remove the seeds. Pulp cut into pieces.

2. At the string bean, trim the tails and chop it into small pieces.

3. Cut the bacon into chunks. Peel the onions and chop.

4. Put slices of brisket on the bottom of a thick-walled pan, fry on both sides, spread chopped onion to them and fry.

5. Boil white and red beans until tender. Put in a saucepan with onions, add the pods, add a little broth and simmer for 20 minutes on low heat, then pour the rest of the broth. Consider that minestrone is a rather thick soup, so adjust the amount of broth yourself.

6. Pour vermicelli into the soup, add salt and season with pepper and cook the soup for ten minutes.

7. Pound crushed basil with garlic in a mortar. At the end of cooking, add the spicy mixture to the soup.

Recipe 7. Bean soup with cabbage

Ingredients

half-liter can of canned beans;

100 ml of sunflower oil;

half a head of cabbage;

150 g onions;

15 g ground paprika;

30 g pasta from tomatoes.

Cooking method

1. Grate the peeled onions. We lay out in a cauldron with hot oil and mix finely shredded cabbage and onions. Fry for a while.

2. Pour in a liter of broth, add tomato paste and cook until cabbage is completely cooked.

3. Sent to the cauldron beans, salt and bring to a boil.

4. Heat the butter in a frying pan and fry the flour for about a minute. Season with paprika and mix. Paste it in soup, boil again and turn off the stove.

Recipe 8. Krestyansky Bean Soup

Ingredients

3 potatoes;

35 grams of vegetable oil;

500 grams of beans;

salt, greens and pepper;

quarter cup rice;

120 g onions;

150 g carrots.

Cooking method

1. From the evening we wash the beans and soak them. The next day, boil it for about an hour. Peel and wash the vegetables. Cut potatoes and onions into cubes. Carrot coarsely rubbed. Wash rice.

2. Boil water in a saucepan, spread the beans, bring to a boil, add rice, potatoes and half of the onions and carrots. Cook for about 20 minutes.

3. In the preheated pan, pour the oil, spread the remaining vegetables, and fry, stirring, until rosy. Pour the flour, stir and simmer another minute.

4. Fry put in the soup. Salt, pepper and continue cooking for another ten minutes. Rinse greens, wash and finely cut. Add it to the soup, simmer on low heat for a few more minutes.

Recipe 9. Bean soup with pesto and vegetables

Ingredients

150 g of white and yellow beans;

230 grams of green beans;

100 g onions;

230 g of potatoes;

1200 ml vegetable broth;

230 g savoy cabbage;

salt and ground pepper;

250 g carrots.

4 garlic cloves;

60 g Parmesan;

a few sprigs of fresh basil;

90 ml of olive oil.

Cooking method

1. Soak yellow and white beans for the night. Then we drain the water, rinse it and put it in the pot. Fill it with water, cover with a lid and send it to the oven. Set the temperature to 200 C and cook the beans for an hour and a half.

2. We throw the beans into a colander, wait until all the liquid is drained, and lay half in the pot. Fill the second half with a blender, and shift to the whole bean. Fill with vegetable broth, mix.

3. Rub the peeled and washed carrots. Potatoes cut into pieces, pre-peeled and washed. Chop cabbage into thin strips. We shift all the vegetables into the iron pot, here we also put the green beans. We salt, we cover with a cover and we send to an oven. Reduce the temperature to 180 ° C and cook the soup for another hour.

4. Pound basil with garlic in a mortar, gradually pouring in olive oil. Add the grated parmesan and mix. We put half of the sauce into the soup, stir and turn off the heat. Serve the soup in plates, adding a tablespoon of sauce just before serving.

If you want to cook bean soup, and there is no time for soaking the beans, you can use canned beans in jars. Must be put into the soup for ten minutes before the end of cooking.

In order for the beans to boil out more quickly, salt the soup must be 35-40 minutes after the laying of the beans.

Beans - a useful product, which is the second in protein after meat. It produces nutritious meals for fasting or every day. The recipe for a bean soup has several cooking options: with mushrooms, meat, olives, zucchini and cauliflower.

Bean preparation

Boil the bean soup can be quickly, if properly prepare the main product. There are two ways to do this:

1. Cold preparation. Fill the beans with cold water, close the lid and leave for 12 hours or overnight. Do not hold beans for more than 15 hours - they can deteriorate.
2. Hot preparation. Boil water, add beans and boil it for 10 minutes over low heat. Set aside the pot, close the lid, wait an hour.

You can use the microwave.

To do this, fill the beans with water, put in a microwave, turn it on at full capacity. Set the timer to 10 minutes. Cover the plate with a lid and leave to soak for one hour.

White Bean Soup Recipe

• Time: 30 minutes.
• Servings: 6 servings.
• Difficulty: easy.

White beans make the most delicate first dish. Cream will help to emphasize the softness of the soup. Do not skimp on the greens. Dill, oregano, cilantro are appropriate here. From spices it is better to opt for white pepper or bay leaf.

Ingredients:

• white beans - 100 g;
• carrots - 1 pc .;
• onions - 1 pc .;
• potatoes - 2 pcs .;
• cream - 100 ml;
• butter - 1 tbsp. spoon;
• greens - a bunch;
• spices - to taste;
• salt - to taste.

Cooking method:

1. Prepare the vegetables. Cut potatoes and onions into cubes, carrots into thin slices.
2. Soak the beans and potatoes into the boiling water. Add salt.
3. Separately, fry onions and carrots in a pan in butter. Wait until golden brown.
4. Stir fry in the pan five minutes before the potatoes are ready.
5. At the very end, pour the cream, toss the chopped herbs, spices.

Soup with meat

• Time: 30 minutes.
• Servings: 6 servings.
• Difficulty: easy.

Legumes paired with meat create a harmonious, nutritious first course meal. Feel free to take beef, pork, lamb. Pull off the taste powerfully with tomato paste or freshly squeezed tomato juice. Spices in this variant of the soup take bright, for example, chili pepper.

Ingredients:

• beans - 100 g;
• pork - 200 g;
• carrots - 1 pc .;
• onions - 1 pc .;
• potatoes - 2 pcs .;
• tomato paste - 1 tbsp. spoon;
• greens - a bunch;
• spices - to taste;
• salt - to taste.

Cooking method:

1. Cut the pork into small pieces, fry in a pan without oil on your own fat.
2. Prepare the vegetables. Add the onions and carrots to the meat, add potatoes and beans to boiling water.
3. Add roasted meat with vegetables, tomato paste, chopped greens to the broth. Cook everything until potatoes are ready.
4. Do not forget to salt and spice up the spices.

Dish without potatoes

• Time: 30 minutes.
• Servings: 6 servings.
• Difficulty: easy.

If you have become boring potatoes for the winter, then in the summer you can cook white bean soup with zucchini and cauliflower. Legumes compensate for the starchy taste of potatoes and give the dish nutritional value. For spice, put some garlic in the soup.

Ingredients:

• white beans - 100 g;
• carrots - 1 pc .;
• celery root - 100 g;
• leek - 1 pc .;
• zucchini - 0.5 pcs .;
• tomato - 1 pc .;
• cauliflower - several inflorescences;
• cream or olive oil - 1 tbsp. spoon;
• garlic - 1 clove;
• greens - a bunch;
• spices, salt - to taste.

Cooking method:

1. Prepare the vegetables. Zucchini, celery and cauliflower dip in boiling water with beans.
2. Fry onions and carrots separately in oil and add to the pan.
3. Salt and pepper.
4. After 15 minutes, put diced tomato, chopped garlic and herbs.
5. Before serving, you can flavor the soup with a spoonful of sour cream.

Lean with olives

• Time: 30 minutes.
• Servings: 6 servings.
• Difficulty: easy.

This option of bean soup is an alternative to the hodgepodge for those who are fasting or not using animal products. In its composition there are olives, traditional for solyanka, lemon, salted cucumber.

Ingredients:

• beans - 100 g;
• olives - 1 small jar;
• pickled cucumbers - 1 pc .;
• carrots - 1 pc .;
• onions - 1 pc .;
• potatoes - 2 pcs .;
• tomato paste - 1 tbsp. spoon;
• sunflower oil - 20 ml;
• lemon - 0.5 pcs .;
• sugar - 1 tsp;
• greens - a bunch;
• spices - to taste;
• salt - to taste.

Cooking method:

1. Prepare the vegetables.
2. Cut the olives in half, chop the cucumber into cubes.
3. In boiling salted water, put the potatoes, beans.
4. In a pan, fry the onions and carrots with the addition of pickled cucumber and tomato paste.
5. Stir-fry in spiced potato broth.
6. At the very end of cooking, place a few slices of lemon and greens.

Red beans with mushrooms and bacon

• Time: 30 minutes.
• Servings: 6 servings.
• Difficulty: easy.

Red beans are considered more useful than white beans. It will make a delicious mushroom soup. To make the dish more nutritious, add a little bacon to it. The fatty pieces of pork in this recipe need to be overcooked with mushrooms, so the products will exchange aromas better.

Ingredients:

• red beans - 100 g;
• bacon - 100 g;
• mushrooms - 150 g;
• carrots - 1 pc .;
• onions - 1 pc .;
• potatoes - 1 pc .;
• sunflower oil - 20 ml;
• greens - a bunch;
• spices - to taste;
• salt - to taste.

Cooking method:

1. Cut the bacon into small pieces. Fry it with butter, chopped mushrooms, onions, carrots.
2. Prepared potatoes and beans put cook in salted water.
3. As soon as the potatoes are soft, add to the soup toasted with mushrooms and bacon.
4. Bring the dish to taste with spices and herbs.

Smoked sausage soup mix

• Time: 30 minutes.
• Servings: 6 servings.
• Difficulty: easy.

The smoked flavor of the food goes well with all the legumes. This soup will delight men with its aroma and spicy tomato flavor. Baked ham here can be replaced with a piece of smoked chicken, and take the sausage to your taste.

Ingredients:

• beans - 100 g;
• smoked sausages - 100 g;
• boiled pork - 100 g;
• carrots - 1 pc .;
• onions - 1 pc .;
• potatoes - 2 pcs .;
• tomato paste - 1 tbsp. spoons;
• sunflower oil - 20 ml;
• sugar - 1 tsp;
• red pepper - to taste;
• salt - to taste.

Cooking method:

1. Grind sausage and boiled pork. Fry meat products in a pan with onions, carrots, tomato paste.
2. Cook potatoes and beans separately in a saucepan.
3. Add frying to the bowl.
4. Salt and pepper. Do not forget the red pepper.

With canned beans in chicken broth

• Time: 30 minutes.
• Servings: 6 servings.
• Difficulty: easy.

Easy and useful soup will be the Georgian dish in chicken broth. Preparing the first very quickly due to the beans, which do not have to prepare in advance. It uses canned beans in white sauce.

Ingredients:

• white Canned Beans - 1 jar;
• chicken back - 1 pc .;
• carrots - 1 pc .;
• onions - 1 pc .;
• potatoes - 2 pcs .;
• sunflower oil - 20 ml;
• spices - to taste;
• salt - to taste.

Cooking method:

1. Boil chicken back. Drain the first broth, leave for the second soup. Salt it.
2. In a yushka place boil potatoes, cut into small pieces.
3. Cut carrot and onion into cubes, fry in sunflower oil.
4. Fry and beans add to the broth at the very end.
5. Season with spices.

Video

Red bean soup is always popular in national cuisines for a number of reasons. First, beans, like all legumes, is rich in vegetable protein, fiber and trace elements - which means that all the dishes from it are nutritious and healthy. Secondly, it is perfectly combined with a 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 is, the tastier it becomes with time.

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

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

Culinary advice: 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 pour the water, pour the beans into the pan, add fresh water, cook until 50-90 minutes, depending on the type of beans. Again, drain the water and pour fresh. Bring to a boil, salt and cook for 3 minutes. Discard the finished beans in a colander.

How to cook red bean soup - 18 varieties

This bean soup can be made both in meat and in vegetarian form. Here is a recipe without meat. For meat soup, you first need to cook the meat, then add the beans to it, and then - according to the recipe.

Ingredients:

• Red beans - 300 g
• Potatoes - 1 pc.
• Carrots - 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:

Beans pour water, add spices (for example, bay leaf, black pepper peas) and put to boil until it becomes soft.

The remaining vegetables are chopped and stewed for 10 minutes. Salt, pepper. Then put them in a pan with beans, add vegetable broth and cook for another 15 minutes.

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

Ingredients:

• Boiled or canned beans - 250 g
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Cilantro
• Onion - 1 pc.
• Garlic - 1 clove
• Ground black pepper - to taste
• Water or broth - 1.5 l

Cooking:

Cut the potatoes into cubes. Finely chop the onion, garlic, cilantro. On a large grater, grate carrots and tomatoes.

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

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

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

Ingredients:

• Hunting sausages - 300 g
• Potatoes - 700 g
• Tomatoes - 400 g
• Onion - 1 pc.
• Spices, greens - to taste
• Water - 3.5 L

Cooking:

Peel the potatoes, chop and cook. To free the tomatoes from the skin and grind in a blender (or grated).

Onions and sausages cut and fry together for 5 minutes. Add all the ingredients to the water and cook until the potatoes are ready.

This is one of the lobio options - Georgian dishes. When the beans are cooked, you need to slightly knead it with tolkushkoy - 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 the beans with cold water, bring to a boil, reduce the heat, cook on 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. At last, add herbs, 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, cumin, turmeric, coriander - it will give 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 saucepan, cook for 3-4 minutes. Then add tomato puree, simmer another 1 minute.

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

How to prepare celery stalks. It uses part of a bunch of stems from root to foliage. Thin stalks to throw away, and thick - to clear a knife from a rigid peel.

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

Vegetarian soup, which can be made in the form of soup-puree.

Ingredients:

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

Cooking:

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

20 minutes before being ready to add diced potatoes.

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

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

In plates you can add sour cream, a slice of lemon.

The recipe for a tender and appetizing chicken breast soup.

Ingredients:

• Beans - 200 g
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. l
• Chicken Breast - 1 pc.
• Cilantro, thyme, oregano - to taste

Cooking:

Put the beans to boil when it is 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.

Soup is cooked in just 20 minutes on the "Multipovar" function.

Ingredients:

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

Cooking:

In the multicooker to put the mode "Fry", pour vegetable oil, add chopped onions and carrots, brown.

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

Diversify bean soup can be homemade noodles.

Ingredients:

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

To make homemade noodles:

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

Cooking:

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

Knead the dough, chop the noodles. Boil it in salted water, drain in a colander. Add the finished noodles to the soup.

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

Ingredients:

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

Cooking:

Boil the beans. When she softens, a little crush her tolkushkoy. Salt, pepper.

In a skillet, sauté the onion in butter. Add it to the beans, cook for another half an 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 is added to them and sweet pepper.

Ingredients:

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

Cooking:

Soak dry beans in cold water overnight. Fry the onion and garlic in a saucepan, add beans, broth, salt. Boil 1-1.5 hours.

Cut tomatoes and bell peppers, add to soup. Boil 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 this, cook the meat with the rest of the ingredients in the slow cooker.

Ingredients:

• Beans - 400 g
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Beef - 350 g
• Water - 2.5 L
• Spices, greens - to taste

Cooking:

Fry sliced \u200b\u200bonions in vegetable oil in a slow cooker. Cut the remaining ingredients.

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

Uncomplicated and tasty mushroom soup with red beans.

Ingredients:

• Red beans - 150 - 200 g
• Champignons - 300 g
• Potatoes - 2-3 pcs.
• Carrots - 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 the champignons for 3 minutes, then add chopped onions and carrots to the pan, sauté.

Add potatoes to the finished 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
• Onions - 2 pcs.
• Soy sauce - 1 tbsp. l

Cooking:

Beef solid piece put to cook 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 onions, carrots, celery and cabbage. Fry the onion, then add carrots and celery to the pan, sauté for 10 minutes.

Beans boil. 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 made from any seasonal vegetables and herbs, sometimes adding rice or pasta.

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

Ingredients:

• Red beans, boiled or canned - 400 g
• String beans - 200 g
• Canned tomatoes - 800 g
• Grated tomatoes - 400 g
• Onion - 1 pc.
• Garlic - 4 cloves
• Celery stalk - 2 pcs.
• Carrots - 1 pc.
• Chicken broth - 1.5 l
• Pasta curly - 0.5 cup
• Parmesan - 0.3 glasses
• Oregano, basil - to taste

Cooking:

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

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

Sprinkle with basil and grated parmesan in a minestrone plate.

Spanish recipe with smoked chorizo \u200b\u200bsausages. For the lazy hostess, because it cooks quickly from canned beans.

Ingredients:

• Canned red beans - 400 g
• Canned white beans - 400 g
• Smoked Chorizo \u200b\u200bSausage - 250 g
• Canned tomatoes - 400 g
• Onions - 2 pcs.
• Garlic - 2 cloves
• Tomato paste - 2 tbsp. l
• Bulgarian pepper - 1 pc.
• Chilli - 1 pc.
• Parsley, oregano, salt - to taste
• Vegetable broth - 300-400 g

Cooking:

Chop the onions and sausage, fry them together in olive oil. Add tomato paste, fry for another 3 minutes.

Pour in broth and canned tomatoes, mix, bring to a boil. Cover with a lid, leave to stew for 15 minutes.

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

The original recipe of fast cooking from canned vegetables and without potatoes. Here the soup is prepared not on water or broth, but on 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 tbsp.
• Tabasco sauce - 0.5 tbsp
• Spices, greens - to taste

Cooking:

Chop onions 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 the addition of fresh or sauerkraut.

Ingredients:

• Beans - 200 g
• Potatoes - 800 g
• Carrots - 150 g
• Fresh or Pickled Cabbage - 200 g
• Onions - 1 pc.
• Ketchup or tomato paste - 3-4 tbsp. l
• Meat - 0.5 kg

Cooking:

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

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

It is ideal to serve crunchy chips to bean soups. They can quickly be made from thin pita bread or tortilla tortillas, cut them into squares and fry them in a dry frying pan for 2 minutes on each side.