Delicious red bean soup with smoked meats. Appetizing tomato bean soup with smoked meats and knuckle

18.03.2024 From meat

Denis Kvasov

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The recipe for bean soup with smoked meats is very simple, the only difficulty is the long cooking of the beans. But this is not a problem, just fill it with water overnight, after which the cooking time will be no more than an hour. You can use any product as smoked meat: smoked shank, brisket, chicken wings, ham, sausage.

The simplest soup recipe is prepared within 1-2 hours. The cooking time is mainly due to the long cooking time of the beans. For bean soup with smoked meats you will need the following products:

200 g beans;
500 g of any smoked meats: ribs, brisket, chicken leg;
medium onion and small carrot;
4 potatoes;
spices, salt, herbs.

It will take 1-1.5 hours to prepare the dish if you first fill the beans with water for 3 hours. Place the pre-soaked beans in a container, pour in liquid and cook on the fire.
Cut the ribs along the bones and place in the broth. Cooking time is no more than an hour.
The readiness of the beans can be determined by their softness. As soon as it has softened, you should add the diced potatoes. The size should be slightly larger than bean grains - it looks very aesthetically pleasing in the dish.
Then use vegetable oil to fry vegetables from chopped carrots and onions. How to cut vegetables is a matter of taste. You can grate carrots, arrange them in the form of straws or cubes. Onions - in squares or half rings. Fry the vegetables for 10-15 minutes, then add to the broth.
Let it simmer for another 5-10 minutes and turn off the heat. The finished dish is poured with sour cream, mayonnaise and decorated with dill or parsley.

The soup goes well with toasted black bread croutons. Many people like it; beans are also sometimes added to this recipe, but the required ingredient in borscht is cabbage. The light smoky aroma gives the feeling of cooking over a fire.

Soup with tomato sauce

The recipe for soup with beans and smoked meats will require beans and tomatoes in a jar. Required ingredients:

500 g smoked ribs;
can of beans;
4 potatoes;
medium carrot and onion head;
2 bell peppers;
greenery;
1 tbsp. l. tomato paste or ketchup;
vegetable oil.

Step by step recipe:

Pour water into the smoked meats and cook for a maximum of half an hour.
Peel the potatoes and cut into squares.
Cut the pepper into small squares, pass the carrots through a grater with a medium mesh, chop the onion with a knife.
Fry the onions and carrots in vegetable oil, and when the vegetables turn golden, add paste or ketchup.
Add the peppers and potatoes to the broth, after 15 minutes add the fried vegetables and beans.
A couple of minutes before the end, add salt and pepper.

Bell peppers add sweetness to the dish, so you can add hot peppers or use ketchup.

The combination of beans, bell peppers and tomatoes is typical of Hungarian cuisine, and with smoked meats it resembles solyanka. The advantage of canned beans in tomato is that the dish does not require long cooking. If so, it will take even less time. The result is a dish with unusual taste.

Tomato soup will require 2 liters of water or broth. Ingredients:

200 g white beans;
150 g smoked brisket;
150 g half-smoked sausage;
onion and carrot;
2 pcs. large tomatoes;
2 tsp. ground bell pepper;
1 tsp. flour;
oil.

Pour water into the beans and let sit for 6 hours. Then rinse and cook for 1 hour. Add salt at the end.

Peel and chop the vegetables. Pour oil into a saucepan, add chopped onion. When it turns caramel color, add flour and grated carrots. Cook for up to 15 minutes, stirring occasionally. Then add the brisket and sausage, decorated in squares. Keep on fire for a couple of minutes.

Pour boiling water over the tomatoes and remove the skins. Using a grater, grate the tomatoes and fry. Add paprika and cook for 10 minutes. Place the roasted tomatoes into the broth. After a quarter of an hour, turn off and leave to stand, then pour into bowls and sprinkle with dill or parsley.

Legumes are often an addition to other dishes, for example, they are added to vinaigrette and preserves, cutlets, schnitzels, and pate are made. It goes well with mushrooms, red bell peppers, carrots and onions, as well as spices, allspice, ginger, and cinnamon.

Soup in a slow cooker

A multicooker will make the cooking process easier and faster. To cook bean soup with smoked meats, you will need the following products:

300 g smoked ribs;
carrots and onions - 1 pc.;
200 g beans;
3 potatoes;
laurel;
3 tbsp. l. vegetable oil;
spices to taste, dill and parsley.

Pour water into the beans and let them sit for about 6 hours. Peel the vegetables, cut the onion into squares, grate the carrots. Pour oil, chopped vegetables into a container and set the “Frying” program for a quarter of an hour, then put in the cut ribs and continue cooking for the same amount.

Add the squared potatoes and beans to the container. Pour 1.5 liters of liquid, add bay leaf, salt and set the “Stew” or “Soup” program. Cooking time – 1 hour, maximum 1.5. At the end of the process, add the greens and set the “Warming” function for a quarter of an hour.

If the beans are boring, you can. This legume is not inferior to beans in nutritional value.

Soup with smoked meats, beans and mushrooms

Mushrooms perfectly complement the smoky taste and aroma of smoked products. You will need the following ingredients (for 2 liters of water):

200 g beans;
200 g mushrooms;
100 raw smoked necks;
onion and carrot;
a pinch of dried mushrooms;
2 cloves of garlic;
3 tbsp. l. tomato paste or ketchup;
dill, parsley, pepper, vegetable oil.

Soak the beans in liquid for 5 hours, or overnight. In the morning, cook for an hour, add salt at the end.

Peel the mushrooms and cut into slices. Form the smoked meat into strips and put it in a separate container to cook.

Arrange the onion in the form of cubes, and the carrot in the form of straws. Chop garlic and herbs.

Fry the mushrooms in vegetable oil and add to the soup, adding some dried mushrooms for flavor. Mash half the boiled beans and put them there. You can grind all the products in a blender, add cream and cheese - you get an original one. Children will really like this dish.

Fry chopped onion until caramelized, add carrots, pasta, pepper. Add the fried vegetables and herbs to the soup and cook for another 5 minutes.

If you have any questions about making the soup, watch the video recipe.

Polish soup

For a delicious soup, according to a Polish recipe, you make chicken broth and add sausage and cabbage. For 3 liters of liquid you will need the following products:

4 things. chicken backs;
350 g half-smoked sausage;
250 g white beans;
a little celery;
1 carrot;
1/4 head of cabbage;
1 onion;
3–4 cloves of garlic;
vegetable oil;
pepper, paprika, herbs.

Preparation:

Soak the beans for an hour.
Let the broth with chicken backs simmer.
Decorate the sausage into cubes.
Remove the backs from the broth, add the beans and cook for a maximum of an hour.
Fry the chopped onion and sausage in vegetable oil for 5-10 minutes, then add to the soup. Fry carrots, celery, garlic until golden and also add to the pan.
Chop the cabbage and add it to the broth.
When the soup boils, add salt, pepper, and paprika.
Serve, sprinkled with herbs.

Recipe for red beans with smoked meats

This minestrone recipe can also be made by replacing the beans with chickpeas. It will turn out delicious and with a touch of Italian cuisine. Products (for 2 liters of water):

250 g red beans;
400 g smoked ribs;
150 g onion;
150 g red pepper;
150 g carrots;
350 g potatoes;
50 g butter;
50 g vegetable oil;
bay leaf and pepper;
1 tsp. granulated sugar;
2 cloves of garlic;
greenery.

Preparation:

Pour boiling water over dry beans and let sit for an hour. Then pour out the liquid, pour clean water into a container, add the swollen grains and cook for about half an hour.
Cut the potatoes into small cubes.
Chop the onion and garlic. Heat a saucepan, pour in vegetable oil, add butter, onion and fry for a couple of minutes. Then add the garlic and fry together for a few seconds.
Arrange peppers and carrots in the form of straws and add to the roast. Cook for a couple of minutes, add the pepper and keep for the same amount of time. Mix everything, add sugar and paste.
During this time, the beans have cooked, now send the potatoes and cook for a quarter of an hour. Then unload the roast, bay leaf, allspice, salt and cook for 5 minutes. Add herbs, boil for a few minutes and turn off.

Soup in a pot

To prepare the dish you will need special clay pots with a lid and the following products:

150 g each of white and colored beans;
250 g tomatoes;
large onion;
garlic;
350 g smoked brisket;
180 g fresh or frozen green beans;
150 g small pasta;
fresh basil, dill, parsley;
2 tbsp. l. vegetable oil;
2.5 liters of broth;
pepper and salt;
0.5 tbsp. l. Italian seasonings.

Preparation

Soak beans in water for several hours. Then cook the different varieties separately until they become soft.
Dip the tomatoes into boiling water and hold for 10-20 seconds. Remove and when cool, remove the skin and grate.
Cut the bean pods into several parts, chop the finely peeled onion.
Heat oil in a saucepan, add sliced brisket, onion, boiled beans, grated tomatoes, green beans.
Divide the mixture into 3-4 pots and pour in the broth. Place the pots in the oven and simmer for 20 minutes. Salt and pepper. Grind the basil and chop the garlic. Pour the soup into bowls and add a little of the resulting garlic and basil mixture for flavor.

Calorie content of bean soup with smoked meats

The calorie content of the prepared dish depends on the type of legume and the type of meat product. There is a variety of white and black beans, red and green. Red beans contain 298 kcal per 100 g, they are 3 times more caloric than white beans and richer in protein and carbohydrates. A wide variety of dishes are prepared with red beans: salads, sauces, roasts. White beans go into soups.

Let's calculate the nutritional value for an approximate recipe (for 2 liters of water):

1 onion and 1 carrot;
400 g canned white beans;
2 tbsp. l. tomato paste or ketchup;
1 tsp. vegetable oil;
4 potatoes;
200 g cervelat.

In this composition, the energy value of the dish per 100 g will be:

calories: 53.5 kcal;
proteins: 2.3 g;
fat: 2.8 g;
carbohydrates: 5.1 g.

In general, I like to prepare this soup from dry beans, and add tomato paste to the frying. In my opinion, it turns out much tastier than canned. Although... As they say, there is no friend according to taste. Therefore, do as your heart desires.

So, as I said above, pour boiling water over the beans, cover with a plate and set aside for an hour. Then drain the water, pour about 2 liters of water into the pan, add the already swollen beans (remove those beans that float to the surface) and cook until almost done, for me it turned out to be about thirty minutes.

By the way, undercooked beans can cause food poisoning because they contain a large amount of special proteins that are destroyed during the cooking process (they are useful in small quantities).

The indicated weight of potatoes is already peeled. Cut it into small cubes.

Wash the leeks thoroughly, tearing the leaves in a circle, since this is where the sand collects. Or simply cut off the light part, cut lengthwise and rinse thoroughly, spreading the upper part of the leaves. I never throw away the green part, and I also use it successfully, for example, adding it to broth.

Peel and chop the garlic. Heat a frying pan, pour in 1 tablespoon of vegetable oil, add butter, leeks and fry over medium heat for about a minute. Add chopped garlic and fry for another thirty seconds.

Wash the pepper, remove the seeds and cut into strips. Peel the carrots and also cut into strips. I'm always too lazy to cut, so I just grate the carrots.

Move the leek to the edge of the pan, add a spoonful of vegetable oil and lay out the carrots. Fry it over medium heat for a minute or two, mix with the leek and again move everything to the edge of the pan.

It's time for pepper. Again, add a spoonful of vegetable oil, add the pepper and fry it over medium heat for about two minutes.

Next, mix everything, add sugar (level teaspoon) and tomato paste. Again, frying, literally a minute is enough. I once asked one chef why fry pasta? He replied that it was necessary according to technology; after roasting, the taste improves. Well, it should be so :) And indeed, it tastes better with fried pasta. Or maybe that's just how it seems...

During our manipulations with vegetables, the beans were most likely already practically cooked. Add potatoes, chopped ribs and cook for another 15 minutes. Note that I haven't salted it yet. If you salt the beans from the very beginning, they will simply take longer to cook, which is not what we need at all. By the way, according to the technology, absolutely all soups need to be salted at the very end.

Next, add our roast, bay leaf, salt and allspice to the pan with beans and potatoes. I add black pepper directly to each person's plate, and not to a common pan. Watch and adjust the thickness of the soup, if you want, add a little water.

Cook for another ten minutes.

Soups can be light, soups can be hearty. Bean soup with smoked meats belongs specifically to the second group, because it is impossible to remain hungry after a plate of this tasty and rich soup. Beans, smoked meat and vegetables are the main components of an excellent soup. Beans grow in both hemispheres, and are one of the main components of soups and main courses throughout the world. So, how to make bean soup with smoked meats quickly and easily? This doesn’t require much, the main thing is desire.

Ingredients (for 4 servings):

Beans 1 cup
Salt,
Pork ribs 200g.,
Smoked ham 200 gr.,
Smoked chicken breast 1 pc.,
Onions 1 pc.,
Carrot 1 pc.,
Potatoes 4 pcs.,
Ground black pepper,
Savory.

To submit:

Greens (basil, parsley, dill, cilantro),
Rye bread,
Sour cream.

Preparation:

The main ingredient in our bean soup recipe is, naturally, beans, which should be soaked before cooking. Why, some will ask? Firstly, soaking fills dried beans with moisture, thereby reducing the cooking time, and secondly, when soaking beans (or other legumes), we fill them with water, and water dissolves oligosaccharides, these are the sugars that a person cannot digest; These are the sugars that cause us increased gas production.

By soaking the beans, we will improve the digestion process and speed up the cooking process. The best option is to soak the beans overnight. If we don’t have that much time, then there is a faster soaking process. To do this, pour the beans with cold water and bring to a boil. After boiling for 10 minutes, the heat is removed and the beans are left to stand for 30 minutes.

If time allows you to steep the beans overnight, you will end up with an amazingly tasty soup. Do not forget that the water level should exceed the level of the beans by 5 centimeters. So the beans should stand all night. We drain the water in which the product has lain and pour one and a half liters of clean water into the pan with the beans. Put the beans on the fire. Typically the beans will double in size. Therefore, you should not fill up a larger volume. One glass of beans is enough for 4 servings of delicious soup.

Even before the boil begins, the beans will begin to produce a thick foam, which should be removed with a slotted spoon. Immediately after the boil begins, add smoked meats. Do not add salt, add salt at the end of cooking. Add chopped pork ribs to the soup; smoked ham should be cut into thin strips, and smoked chicken breast should be separated from the bones and cut into small pieces. Combine everything and cook over medium heat for an hour and a half, stirring occasionally. At this time, peel the potatoes, cut them into cubes, and place them in the pan. Potatoes need to be cooked for 20 minutes, so they should be added 20 minutes before the end of cooking.

Peel the onions and chop them into small half rings. Peel medium-sized carrots with a vegetable peeler and cut into small squares. Carrots can also be grated, but chopped carrots look more aesthetically pleasing in soup. Let's fry the vegetables. To do this, pour 2 tablespoons of extra virgin olive oil into a thick-walled frying pan (if the frying pan has thin walls, then the product cooked in it will burn rather than cook), add onions and carrots and at a temperature of 170 degrees, bring the vegetables to half-cooked .

As soon as the external appearance of the onions and carrots acquires a rich golden color, it means that the vegetables have reached the state we need. Add the half-finished onions and carrots to the pan at the moment when we add the potatoes. The total cooking time is 90 minutes, which means we will add potatoes and fried onions and carrots 70 minutes after the smoked beans start boiling. At the same moment, add salt.

You need to add salt to the soup with smoked meats only after the beans are completely cooked. Let's add ground black pepper and savory, which is specially used in dishes with beans (and other legumes), because it neutralizes the side effect of legumes, that is, it reduces the formation of intestinal gases. Savory is also called “legume grass”.

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

Before serving, do not forget to sprinkle the soup with herbs. Serve with sour cream and rye bread.

When it's cold and damp outside, I cook a very tasty bean soup with smoked meats for my family. Its aroma quickly spreads throughout the house, inviting relatives for lunch: after all, a delicious, hearty, slightly spicy bean soup awaits them - with a pleasant aftertaste of smoked sausages. After the first spoon, you won't be able to pull the eaters away from the bean soup by the ears.

Ingredients:

white beans -1 cup;
water -2 liters;
smoked sausage -100 grams;
smoked brisket - 150 grams;
onion - 1 piece;
tomato paste or sauce - 2 tablespoons;
dried sweet paprika - 2 teaspoons;
salt - to taste;
ground black pepper - to taste;
flour - 0.5 teaspoon;
carrots - 1 piece.

Very tasty bean soup with smoked meats. Step by step recipe

We sort out the large white beans, wash them thoroughly and fill them with cold water for 6-8 hours.
Advice. For bean soup, you can use either white or red beans. But white beans are sweeter and larger, so they're better for me.
When the beans get wet and absorb water, fill them with two liters of water and let them cook. There is no need to salt the beans at the beginning of cooking. Bring the beans to a boil over high heat, then reduce the heat and continue cooking over moderate heat: about 1.5 hours.
Advice. Beans, like all legumes, take a long time to cook. Just like chickpeas and peas, beans can only be salted at the end of cooking. Unlike peas, you should not put soda in beans, because it will not speed up the process, but it may change the taste.
While the beans for the soup are cooking, start preparing the frying. Peel the onion and cut into small cubes.
Sauté the onion in a well-heated frying pan with vegetable oil. You can use any oil for frying: sunflower, olive or corn.
Wash and peel medium-sized carrots. We grate it on a grater with large holes and send it to fry with the onions, which have already become transparent.
Cook over medium heat until the onion turns golden brown.
Cut the smoked sausage into small pieces. You can use hunting sausages to make bean soup.
We also cut the smoked pork belly into small cubes. It is the meat and sausage that will give our soup a pleasant smoky taste.
We send the smoked meats to fry and keep them on low heat for a little longer.
Add a couple of tablespoons of tomato paste.
Season bean soup with smoked meats with dried red paprika powder and ground black pepper.
Sprinkle the roasted vegetables and smoked meats with flour.
Advice. You need to use very little flour for soup: it should thicken the soup. But the flour should not be added to the broth, but rather to the frying.
You can put a few bay leaves in the soup: they will give the soup a pleasant taste and aroma of spices.
When the beans are cooked, add the roasted beans to the broth. Boil the bean soup with smoked meats for a few more minutes and add salt to taste.
The finished soup can be sprinkled with finely chopped herbs.

This wonderful soup should be served hot. If desired, you can add sour cream.

If you have boiled beans left, I suggest making wonderful bean cutlets.

To do this, you need to mash soft beans using a blender to puree a similar paste.
Cut the peeled onion into small cubes and sauté in oil until golden brown. Place the fried onions in the bean puree and add ground black pepper.
Advice. In order for the taste of pepper to be felt intensely, the black peppercorns need to be slightly heated in a frying pan and while still warm, rubbed with a rolling pin: then the taste of the pepper will open up much more.
To the minced beans you need to add one clove of garlic, squeezed through a press, salt well and mix.
Using wet palms, form small cutlets. Bread them in fine breadcrumbs and fry in vegetable oil until cooked. We blot the fried bean cutlets with a paper napkin and are ready to serve.

You can also make a tasty and satisfying salad from beans.

For the salad, you need to choose red beans: you can use canned or boiled beans. The main thing is that the beans are whole, not boiled.
Place one hundred grams of beans in a salad bowl, add the same amount of ham cut into small cubes.
Cut half the onion into small cubes.
We also add red sweet bell pepper: approximately one large pepper (needs to be cut into cubes).
Pour 4-5 tablespoons of canned corn into the salad bowl with the rest of the ingredients.
Salt the bean salad well and season with ground pepper. Season our salad with mayonnaise and ketchup: in a 1:1 ratio.
Mix all ingredients and sprinkle fresh parsley on top.

Using our website “I Love to Cook”, you can prepare any dish from simple ingredients that your family and friends will certainly enjoy.

Bean soup is a truly international dish. It is prepared in Russia, Ukraine, Mexico, Italy, Spain, Azerbaijan, France and many other countries. You just have to add meat, all kinds of vegetables and various spices to the neutral-tasting beans and your soup will sparkle with new colors!

Beans, in themselves, are a very valuable product. It is rich in unique, easily digestible protein. Thanks to him, beans are indispensable in the diet of vegetarians and people on fasting or diets.

In addition to protein, beans are rich in vitamins, macro- and microelements. These are vitamins B, A, C, PP, E; micro- and macroelements: copper, zinc, iron, carotene, lysine, arginine, etc.

Beans take quite a long time to prepare, but to speed up the process of preparing the soup, you can use beans canned in their own juice.

Smoked meats are a great addition to beans. They enrich its taste, give the dish richness and completeness.

Smoked ribs, brisket, sausages, sausages, chicken legs and wings, etc. are good in bean soup.

In order for bean soup with smoked meats to be not only tasty, but also harmless, smoked meats should be chosen especially carefully. These should be meat products, properly salted and smoked using natural raw materials.

Another constant component of bean soup is vegetables. They enrich the soup with healthy fiber, giving it all their nutrients and vitamins. Potatoes, carrots, celery, parsnips, onions, sweet and hot peppers are good in soup. Try different recipes, experiment, and you will definitely find your favorite bean soup!

How to cook bean soup with smoked meats - 15 varieties

Delicious, moderately nutritious soup with tender smoked ribs.

Ingredients:

Canned beans - 450g;
Smoked ribs - 600g;
Potatoes - 4 pcs.;
Onions - 1 pc.;
Tomato paste - 1-2 tbsp;
Salt, pepper - to taste.

Preparation:

Peel the onion, finely chop and fry in a frying pan with vegetable oil until golden brown. Add tomato paste to the onion and stir. Simmer together for 5-10 minutes.

Peel the potatoes and cut into cubes.

Place ribs, potatoes and beans in a large pot of boiling water. Cook everything together until the potatoes are half cooked. Then pour vegetables into the soup, add salt and pepper and cook until fully cooked over medium heat.

It is best to salt the beans at the end of cooking, this will allow them to cook better and faster.

Very tasty, hearty and aromatic soup. Mushrooms in its composition will emphasize the richness of the taste of beans and smoked meats and give your soup a pleasant forest aroma.

Ingredients:

Beans - 1 tbsp.;
Champignon mushrooms - 250g;
Onion - 1 pc.;
Carrots - 1 pc.;
Pork neck (raw smoked) - 70g;
Dried porcini mushrooms - 30g;
Garlic - 3-4 teeth;
Tomato paste - 3 tbsp;
Vegetable oil - 1-2 tbsp;
Salt, pepper, herbs - to taste.

Preparation:

Soak the beans for 8 hours in cold water. Drain the water, add fresh water, and cook the beans for 40-60 minutes under a closed lid.

Peel the mushrooms and cut into slices. Cut the smoked neck into strips.

Peel and cut the onions and carrots: onions into cubes, carrots into strips. Squeeze the garlic through a press.

Place chopped smoked meats and dry mushrooms into the boiling soup.

Fry the champignons in a frying pan with vegetable oil. Place them in the soup.

Separately fry the onions and carrots. Add tomato paste to them and simmer together for 5-10 minutes.

Add the roast to the soup and simmer together for 10-15 minutes. Add garlic and finely chopped herbs and cover with a lid. Leave to brew for 20-30 minutes. and you can serve it to the table! Bon appetit!

To speed up the cooking process, beans need to be soaked for at least 6 hours. Alternatively, you can add water to the dry beans and boil for 10-15 minutes. over high heat and leave for 2-3 hours, then use the soaked beans as usual.

This delicious, incredibly rich and spicy soup will appeal to both adults and children.

Ingredients:

Beans canned in their own juice - 2b.;
Smoked meats (bacon, ham, sausage) - 300g;
Onion - 1 pc.;
Celery - 3 stalks;
Chili pepper - 1 pc.;
Garlic - 2 teeth;
Olive oil - 2 tbsp;
Vegetable broth - 0.5 l.;
Coriander, pepper and salt - to taste.

Preparation:

Peel and cut the vegetables: Onion - into small cubes, celery - into half-moons, chili pepper and garlic - finely chop.

In a heavy-bottomed saucepan, fry the onion, celery, garlic and pepper.

Add finely chopped smoked meat, beans, broth.

Cook everything together for 15-20 minutes. Then blend everything with a blender until smooth. Serve sprinkled with chili pepper and herbs.

Incredibly delicious thick bean soup. Thanks to its rich, warming taste, it will be a real find during the cold season.

Ingredients:

Beans - 1 tbsp.;
Water - 2-2.5 l.;
Smoked sausage - 120g;
Smoked brisket - 150g;
Onion - 1 pc.;
Carrots - 1 pc.;
Olive oil - 2 tbsp;
Tomato paste - 2 tbsp;
Flour - 1 tbsp;
Salt, pepper - to taste.

Preparation:

Soak the beans in cold water for 6-8 hours. Then boil in boiling water for 1-1.5 hours.

While the beans are cooking, prepare the roast. Peel and wash the onions and carrots. Cut the onion into small cubes, grate the carrots.

Fry onions and carrots in olive oil.

Cut the sausages into rings, the brisket into cubes.

Add smoked meats to the frying and simmer together for 10 minutes. Then, add tomato paste and stir. Simmer together for another 5 minutes, then add salt, pepper and flour. Mix everything again.

When the beans are cooked, pour the mixture of vegetables and smoked meats into the pan. Bring to a boil, add salt and pepper if necessary. That's it, the soup is ready! Bon appetit!

Classic French bean soup with smoked meats. Many ingredients, a wealth of flavors and aromas will make this soup one of the most preferred on your table.

Ingredients:

White beans - 100g;
Raw smoked brisket - 100g;
Pork fat - 1 tbsp;
Smoked chicken legs - 2 pcs.;
Savoy cabbage - 1/4 pcs.;
Carrots - 1 pc.;
Turnip - 1 pc.;
Potatoes - 4-5 pcs.;
Leek - 1 pc.;
Green beans - 100g;
Garlic - 2-3 teeth;
Red onion - 1 pc.;
Onions - 1 pc.;
Cloves - 3 pcs.;
Salt, pepper - to taste.

Preparation:

Soak the beans overnight. Pour the beans into the prepared pan, put the brisket, an onion with a clove stuck into it, and pour in water. Cook with the lid closed for 45-60 minutes.

Peel the vegetables. Shred the cabbage. Cut turnips, carrots and potatoes into small cubes. Cut the leek into half rings, finely chop the red onion and garlic.

Melt fat in a frying pan. Fry onions, garlic and leeks on it. Then add carrots, turnips to them and simmer together for 5-7 minutes.

Place the fried vegetables in the soup and cook for 15-20 minutes. Then add potatoes and cabbage and cook for another 20 minutes.

Remove the bones and skin from the chicken legs, separate the meat into fibers and place in the soup. Also add green beans to the soup, add salt and pepper and cook everything together for another 10 minutes.

Serve the soup hot, garnished with herbs.

A favorite bean soup with a Mediterranean twist.

Ingredients:

Chicken broth - 500ml;
Smoked sausages - 250g;
Garlic - 1-2 teeth;
Canned beans - 1b.;
Parmesan cheese - 50g;
Pasta - 100g;
Tomatoes in their own juice - 400g;
Onion - 1 pc.;
Olive oil - 2 tbsp;
Salt, pepper, Italian herbs - to taste.

Preparation:

Peel the onion and garlic and chop finely. Fry them in olive oil in a deep saucepan until golden. Place in a bowl.

Fry the sausages in the remaining oil, add chopped tomatoes and broth. Cook everything together for 10 minutes.

Separately, boil the pasta according to the instructions on the package.

Add beans, pasta, onion and garlic to the soup, add salt and pepper, add Italian herbs, sprinkle with grated Parmesan and turn off. Let it brew for 30-40 minutes. and serve, sprinkled with herbs.

This aromatic and very appetizing soup will appeal to all members of your family.

Ingredients:

Smoked pork knuckle - 1 kg;
Hunting sausages - 250g;
Beans - 0.5 kg;
Carrots - 2 pcs.;
Celery (stalks) - 2 pcs.;
Onion - 1 pc.;
Garlic - 2 teeth;
Rosemary - 1 branch;
Salt, pepper - to taste.

Preparation:

Boil the beans in boiling water for 10 minutes. and set aside for 1.5-2 hours.

Meanwhile, peel the onion and carrots and cut into small cubes. Also chop the celery. Chop the garlic.

Return the pan with beans to the heat and bring to a boil. Pour vegetables into the broth, add the shanks and simmer over low heat for 1.5-2 hours.

Cut hunting sausages into rings.

When the beans are ready, remove the knuckle from the soup. Separate the meat from the bones and fat and cut into cubes.

Finely chop the rosemary.

Add sausages, knuckle meat and rosemary to the soup. Add salt, pepper and cook over low heat for another 20 minutes. Serve sprinkled with herbs. Bon appetit!

Incredibly hearty and tasty soup, originally from traditional Hungarian cuisine.

Ingredients:

Smoked pork ribs - 7 pcs.;
Hunting sausages - 180g;
Beans - 1 tbsp.;
Sweet pepper - 1 pc.;
Chili pepper - 1 pc.;
Carrots - 1 pc.;
Celery (root) - 80g;
Onion - 1 pc.;
Garlic - 2-3 teeth;
Tomato paste - 2 tbsp;
Broth - 3-3.5 l.;
Eggs - 1 pc.;
Flour - 0.5 tbsp;
Salt, pepper, paprika, bay leaf - to taste.

Preparation:

Soak the beans for 8 hours. In cold water. Then boil until half cooked for 60-0 minutes.

Knead the flour and eggs into a strong dough. Cover with cling film and leave in the refrigerator for 30 minutes. After that, roll into ropes and cut into small pieces of about 1 cm. Place the dumplings on the table and sprinkle with flour, leave to dry a little.

Cut smoked meats.

Peel onions, carrots, celery, peppers and garlic. Cut: carrots and celery into strips, onions into small cubes, sweet peppers into strips, garlic and chili into finely chopped pieces.

Place beans and ribs into boiling broth.

In a frying pan, fry onions, carrots, celery, sweet and hot peppers, and garlic. Add the chopped sausages and brown everything together. Then pour in the tomato paste diluted with broth and add spices.

Place the roast into the soup. Cover with a lid and cook for 20 minutes.

In a separate pan, boil water, add salt and pepper, and add vegetable oil. Boil the dumplings in water until tender, rinse them under cold water and place in the soup. Bring to a boil and leave covered for 30 minutes. Serve with greens. Bon appetit!

Spanish bean soup with chorizo sausage. Spicy, piquant, moderately spicy - this soup will appeal to lovers of hearty and flavorful food.

Ingredients:

Vegetable broth - 300ml;
Canned lima beans - 750g;
Canned red beans - 350g;
Chorizo sausage - 350g;
Tomatoes in their own juice - 500g;
Sweet red pepper - 1 pc.;
Chili pepper - 2 pcs.;
Onion - 1 pc.;
Garlic - 2 teeth;
Tomato paste - 4-5 tbsp;
Parsley - 1 bunch;
Fresh oregano - 2-3 flowers;
Olive oil - 3 tbsp;
Salt, pepper, paprika - to taste.

Preparation:

Drain liquid from beans. Peel the onion and garlic and chop finely. Cut the chorizo sausage into thin half rings.

Peel the pepper and chop finely.

In a heavy-bottomed saucepan, fry the onion, garlic, sausage and chili pepper in olive oil. Add tomato, chopped tomatoes, beans and broth. Cover with a lid and cook over medium heat for 10 minutes. then add salt, pepper and oregano. Cook together for another 10 minutes.

After that, pour chopped bell peppers and herbs into the soup. Boil and cook for another 5 minutes.

Serve with fresh herbs. Bon appetit!

Delicious, satisfying and aromatic soup. It's not at all difficult to prepare. Try it and it is guaranteed that your family will not go hungry.

Ingredients:

Smoked sausages - 50-70g;
Beans - 100g;
Onion - 1 pc.;
Carrots - 1 pc.;
Tomato paste - 1 tsp;
Green onions, parsley - 2 branches each;
Olive oil - 20g;
Salt, pepper - to taste.

Preparation:

Boil the beans until tender, after soaking them for 6 hours.

Heat a saucepan with olive oil.

Peel the onions and carrots. Cut carrots and onions into half rings.

Fry vegetables in olive oil.

Cut the sausages into slices and add to the vegetables. Fry together for another 5 minutes.

Pour 200 ml into a saucepan. water. Cook everything for 5 minutes.

Add beans, tomato paste and spices. Mix. Turn off the heat and serve. Bon appetit!

Classic meat solyanka, supplemented with beans, acquires an even more satisfying, rich taste.

Ingredients:

Chicken broth - 2l.;
Beans - 1/2 cup;
Smoked meats - 500g;
Onion - 1-2 pcs.;
Carrots - 1 pc.;
Potatoes - 4 pcs.;
Tomato paste - 3 tbsp;
Celery (stalks) - 1-2 pcs.;
Olives - 70g;
Greens - 1 bunch;
Lemon - 1/2 pcs.;
Vegetable oil - 3 tbsp;
Salt, pepper, bay leaf - to taste

Preparation:

Soak the beans overnight and boil until tender.

Peel onions, potatoes and carrots. Cut the onion into small cubes, carrots into strips, celery into half-moons, potatoes into cubes...

Fry onions, carrots and celery in a frying pan with vegetable oil.

Boil the broth and put the potatoes in it, cook for 20 minutes until the potatoes are soft.

Cut the smoked meat into strips and add to the vegetable frying. Simmer together for 10 minutes, then add tomato paste and simmer for another 5 minutes.

Add roasted potatoes, beans, pitted olives, salt and pepper to the broth with potatoes and cook over low heat for 15 minutes. Leave, covered with a blanket, for half an hour and serve. Bon appetit!

In addition to smoked meats, you can also add boiled chicken or beef and pickled cucumber to the hodgepodge.

An interesting version of classic borscht. By adding beans and smoked meats to it, you will get a completely new mouth-watering dish!

Ingredients:

Smoked pork ribs - 500g;
Beans - 1 tbsp.;
Potatoes - 3 pcs.;
Cabbage - 300g;
Celery (petiole) - 1 pc.;
Beets - 2 pcs.;
Onion - 1 pc.:
Carrots - 1 pc.;
Tomato paste - 2 tbsp;
Sugar - 1 tbsp;
Flour -1 tbsp;
Vinegar - 1 tbsp;
Vegetable oil - 3 tbsp;
Salt, pepper, bay leaf - to taste.

Preparation:

Pre-soak the beans. Boil in 2-3l. water until half cooked. Add ribs and cook for 20-30 minutes. Then, remove the ribs, separate the meat from the bone and chop it.

Peel the vegetables. Cut the beets into strips and fry in a frying pan with a small amount of vegetable oil. Add 50ml. water and vinegar, cover and simmer for 20 minutes.

Cut the onion into small cubes, grate the carrots, and celery into half rings.

Return the meat to the soup, add the potatoes and shredded cabbage.

In a second frying pan, fry the onion, carrots and celery in oil. Add tomato paste, sugar, salt, pepper. Simmer together for 5 minutes. and put the entire contents of the pan into the soup. Add beets, cover and simmer for another 10 minutes. Serve with sour cream and herbs.

Cooking soup in a slow cooker will not bring much trouble, and its taste and aroma will delight you and your family!

Ingredients:

Smoked turkey wing - 1 pc.;
Potatoes - 1 pc.;
Onion - 1 pc.;
Tomato sauce - 2 tbsp;
Canned beans - 2b.;
Olive oil - 2 tbsp;
Dill and cilantro - to taste;
Sour cream - 1 tbsp;
Salt, pepper - to taste.

Preparation:

Turn on the multicooker to the “Frying” mode. Pour olive oil into a bowl.

Peel the onion and cut into cubes. Peel the potatoes and cut into cubes.

Trim the meat from the turkey wing.

Fry the onion in oil. Then add potatoes, meat and turkey bones to the onions.

Pour in the beans, tomato sauce and add water. Salt, pepper, add bay leaf.

Cover with a lid and cook in “Soup” mode for 30 minutes.

Serve the soup in a deep bowl with sour cream and finely chopped herbs.

Delicious, appetizing and aromatic soup will take you to an Italian village. By removing smoked meats from the recipe, you will get a wonderful, light vegetarian or lenten dish.

Ingredients:

Smoked meats - 450g;
Onion - 1 pc.;
Carrots - 1 pc.;
Zucchini - 1 pc.;
Zucchini - 1 pc.;
Garlic - 4-5 teeth;
Celery (petiole) - 1 pc.;
Celery (greens) - 1/2 bunch;
Broth - 1l.;
Canned beans - 2b. (400g each);
Canned tomatoes - 800g;
Sugar - 1 tbsp;
Cabbage - ½ piece;
Wine vinegar (white) - 1 tbsp;
Grated Parmesan cheese - 3 tbsp;
Olive oil - 3 tbsp;
Thyme, rosemary, ground black and red pepper, salt - to taste.

Preparation:

Prepare vegetables. Peel and cut: onion - into half rings; zucchini and zucchini - in quarter rings; carrots - into strips; celery - into circles; cabbage - thin strips. Open the beans, drain and rinse. Pass the garlic through a press.

Heat a large cast iron pan. Pour olive oil into it. Fry onion, zucchini, zucchini and celery in oil.

When the vegetables are golden, add chopped smoked meats, garlic, salt, sugar, vinegar and spices. Then pour in the broth, add the beans, chopped tomatoes and stir.

Bring the soup to a boil and add cabbage to it. Cook under a closed lid for 15-20 minutes.

Cut Parmesan into thin slices. Serve the soup with a slice of toasted bread and garnish with Parmesan cheese. Bon appetit.

This soup is one of grandma's recipes. Thick, rich, it can easily replace a full meal for the whole family.

Ingredients:

Beans - 400 g;
Smoked sausage - 150 g;
Ham - 150 g;
Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Leek - ½ stalk;
Garlic - 1-2 teeth;
Greens - 1 bunch;
Coarse flour - 0.5 kg;
Chicken eggs - 2 pcs.;
Water - 200 ml;
Salt, pepper - to taste.

Preparation:

Soak the beans overnight in cold water, then boil until half cooked.

Cut carrots and leeks into strips.

Peel the potatoes and cut into cubes.

Place beans, potatoes, carrots and onions in a saucepan, fill everything with water and put on fire.

Cut the sausage and ham into small pieces and add to the soup. Cook everything together for another 15 minutes.

To prepare homemade noodles, knead a stiff dough from flour, eggs, water and salt. Roll out thinly and cut noodles. Boil in salted water until tender.

Combine the noodles with the soup, add salt and pepper, and bring to a boil. Let it brew for 45-60 minutes. and serve, sprinkled with herbs.