Bean soup is very nutritious and satisfying. There are many recipes for preparing this dish from white, red and even green beans. Each bean soup is unique and tastes unmatched.

Beans are a unique product endowed with many important micronutrients. Dishes cooked with beans are hearty, tasty and healthy. They can be successfully prepared during diets, fasting and for everyday meals.

One of the most popular dishes is bean soup. It is prepared not only in Russia, but even in France and Italy. There are many recipes for delicious soups, but the success of your dish will depend on how you cook the beans correctly.

Important: The first and basic rule of cooking with beans is soaking. This is the only drawback of this product and all because it takes a lot of time.

depending on the dish, the beans are soaked for 4 to 12 hours

Also, before soaking, the beans must be washed from excessive dust, dirt, debris and small insects. This can be done under running water. The legumes are soaked in cold water, which does not need to be changed. After steeping, the beans become softer and take much less time to cook.

there is a way to avoid soaking for a long time - make a soup with ready-made canned beans

Bean soups always work well with any meat broth, but if you don't eat meat, vegetable bean soup is no worse. Beans are best combined with:

• potatoes
• mushrooms
• tomato

Important: Bean cream soup is gaining popularity lately. Making such a soup is not difficult with a blender.

Video: "What is useful for beans?"

How to make Italian bean soup?

Italian bean soup is one of the favorite dishes in Europe. The balanced rich taste captivates with its simplicity and peculiarity. Even if you do not know what a traditional Italian dish tastes like in the original, you can easily prepare it at home, because you need a fairly simple set of ingredients.

traditional italian bean soup with tomatoes

For cooking you need:

• tomatoes (tomatoes) - about 0.5 kilograms
• beans - a glass of red beans soaked in water for 12 hours
• carrots - two pieces of medium size
• bulb
• zucchini or zucchini (not large)
• garlic
• spices: basil, pepper, marjoram (optional)
• Bay leaf
• vegetable oil

marjoram is a traditional Italian spice

We put the beans to boil until half cooked. At the same time, we make frying from onions, with the addition of garlic (to taste). Vegetables are chopped into small cubes and cooked in a separate saucepan (the basis of the soup). Add boiled beans, fried and tomatoes there. Season the soup with spices to taste. The finished dish is served in a deep plate, garnished with parmesan flakes and fresh herbs.

Video: "Minestrone - Italian Bean Soup"

Canned white bean soup recipe

Canned bean soup significantly saves time and effort. It differs in that it is already cooked, it tastes soft and balanced with spices and does not need to be cooked. Soups and borscht with canned beans acquire a special sweetness and energy value. This soup will be a great dish during fasting and will not spoil your figure during a diet.

canned white beans with tomato

To make a simple and tasty canned bean soup, you will need:

• can of beans in tomato (you can do without tomato)
• hunting sausages - 3 things
• bulb
• carrot
• potatoes - 4 things
• bell pepper (or sweet) red - 2 pieces
• herbs, spices, oil

hunting sausages can be replaced with any other smoked meats

Frying onions and carrots is being prepared. Sausages are added to it, cut into rings and fried for 15 minutes. The required amount of water is poured into the pan and set to cook.

While the potatoes are boiling, add the pepper, cut into strips, to the frying, fry for up to 10 minutes (if necessary, you can add a little water to the frying). When the water in the pan has boiled, add frying and a jar of beans to it. Cook the soup until the potatoes are ready, add spices to taste.

Video: "Canned Bean Bean Soup"

How to cook bean soup in a slow cooker, recipe

Soup with beans, cooked in a multicooker, firstly saves you time, and secondly, it makes cooking much easier. The cooking process does not require frequent changes of dishes and all actions take place in one bowl.

multicooker greatly simplifies the preparation of soup

To prepare bean soup with mushrooms in a slow cooker, you will need:

• a glass of beans (any), pre-soaked
• mushrooms (oyster mushroom or champignon) 400 grams
• bulb
• potatoes - 3 pieces
• carrot
• greens
• spices

the multicooker makes it possible to prepare a healthy and dietary soup without the use of oil

1. Put the multicooker in the "fry" or "bake" mode
2. Since the multicooker bowl is anti-nag, the oil can be replaced with water, but the recipe assumes two tablespoons of oil
3. Put chopped onions, carrots, mushrooms on the bottom
4. When the vegetables are browning, cover them with water and add the rest of the ingredients: beans, peppers and potatoes
5. Switch the multicooker to the "soup" or "steamer" mode
6. Cook soup until beans and potatoes are done
7. Add herbs, salt, bay leaf, spices

ready-made soup can be decorated with fresh herbs and croutons

Video: "Soup with mushrooms and beans"

Recipe for a delicious red bean soup with meat

Bean soup based on meat broth is a hearty and tasty dish, a real decoration of the dining table. You can choose any meat for the broth: chicken, pork or beef. Each meat has its own flavor. Beef broth soup is a dietary and rich dish.

the best soups are made with beef and chicken broths

Important: Beef requires a long cooking time, at least two hours. It is recommended to change the water twice: the first broth is quite fatty and has extra particles, films and veins.

1. Add pre-soaked red beans to the beef broth and cook
2. At this time, finely chop the vegetables: carrots and onions and fry in a pan
3. Frying, chopped potatoes are added to the pan
4. The soup is cooked until the beans are fully cooked.
5. The finished dish is decorated with dill

tomatoes can be added to the soup if desired

Video: "The classic recipe for red bean soup with meat"

Making Frozen Green Bean Soup Recipe

The green bean soup cooks very quickly. This is a simple dietary dish that can be used to diversify your daily food.

green beans do not require long cooking

Required Ingredients:

• one chicken breast
• green beans - no more than 300 grams
• bulb
• carrot
• potato
• greens
• green pea
• one egg

Chicken breast broth will serve as the base of the soup. It will not be too fatty and useful for those who follow a diet. Soup frying can be made in a skillet using onion and carrot oil. If desired, onions and carrots can be finely chopped and added raw to the broth.

green bean soup is an ideal dietary meal

Green beans cook quite quickly, so add them when the potatoes are half cooked. Together with it, half a glass of peas is added. The finished dish is garnished with fresh herbs and a boiled egg.

Video: Green Bean Soup

Diet Bean Soup Recipe

Diet soup provides for the complete absence of oil and potatoes in the dish. But even if these ingredients are not in the soup, it may very well be delicious and satisfying.

low calorie bean soup

1. Make vegetable broth with carrots, onions, celery, and mushrooms
2. Add beans that have been presoaked overnight
3. When the beans are tender, remove the vegetables from the pan and chop them finely.
4. Add two tablespoons of soy sauce to the soup
5. Garnish the soup with herbs and add your favorite spices

Video: "Diet Vegetable Bean Soup"

How to cook soup with beans and corn, recipe

Soup with beans and corn is also called "Mexican" or "Tartilla soup" because of the unusual set of ingredients:

• canned corn
• Red beans
• red bell pepper
• tomato paste or peeled tomatoes
• chilli
• corn oil (can be replaced with vegetable oil)

soup with beans and corn is sweet and spicy at the same time

Oil is poured into a saucepan with a thick bottom (or into a slow cooker), chili pepper, bell pepper are added to it and fried a little. When the pepper becomes softer, tomato paste is poured in or half a kilogram of peeled tomatoes is added.

Add a can of canned red beans and a can of canned corn to the mass. After boiling, add water and cook for 15 minutes. Salt to taste and decorate the finished dish with fresh herbs.

Video: "Spicy Mexican Soup with Beans and Corn"

Cooking Bean Puree Soup Recipe

Soup puree is very easy to prepare: the necessary set of vegetables is cooked in a saucepan. Fully cooked vegetables are blended in a blender.

puree soup - simple and tasty

1. In a saucepan, boil pre-soaked beans with potatoes and peas if desired (300 grams), salt
2. In a frying pan, fry 300 grams of mushrooms and onions in butter
3. Put the vegetables in a blender and add the required amount of water from the saucepan to beat the vegetables
4. Add butter to soup for a subtle flavor
5. Decorate the finished dish with fresh herbs

Video: "White Bean Cream Soup"

Beans are an important component of any cuisine: dietary, lean, everyday ... It's not for nothing that vegetarians love this legume so much, the protein in beans is easily absorbed by the human body and replaces the animal. Beans are versatile, so they are often used to make soups, salads, side dishes, lobio and fillings.

Important: The success of any of your recipes is guaranteed not by the whimsical product and preliminary soaking. If you don't, the beans will be hard enough.

Experiment with beans and include them in your diet as often as possible, they can regulate digestion and promote the natural elimination of waste from the intestines. There are many varieties of this product: white, yellow, red, black, green beans and each has its own benefits!

Video: How to cook beans?

Rinse the beans thoroughly in running water before boiling. Soup beans can be mixed, only choose beans with approximately the same boil time.

I cook beans in a multicooker-pressure cooker for 25 minutes on the "braise / beans" mode. Otherwise, fill the swollen beans with fresh water and send them to the fire. Boil. Boil for 2-3 minutes, fold in a colander and rinse with cold water. Pour again 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 rinse the root vegetables. Cut into small cubes.


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


In a skillet in sunflower oil, fry the chopped onions and grated carrots until soft.


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


Add chopped bell peppers, sauteed vegetables. Season to taste with ground black pepper, salt and bay leaves. Bring to a boil. Cook for 5-7 minutes.


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

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

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

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

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

How to Make Red Bean Soup - 18 Varieties

This bean soup can be made in both meat and vegetarian versions. Here is a meat-free recipe. For meat soup, you first need to boil the meat, then add beans to it, and then according to the recipe given.

Ingredients:

• Red beans - 300 g
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 2-3 cloves
• Tomato - 1 pc.
• Celery root to taste
• Greens to taste
• Spices to taste
• Vegetable broth - 0.5 l

Preparation:

Pour the beans with water, add spices (for example, bay leaves, black peppercorns) and cook until soft.

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

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

Ingredients:

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

Preparation:

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

Fry the onions with the carrots and garlic. Add grated tomatoes. Season with salt, pepper, stir and simmer for 5 minutes.

Pour water / broth into a saucepan, put potatoes, cook until tender. When the potatoes are boiled, put the fried vegetables, beans and cilantro in a saucepan. 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
• Bulb onions - 1 pc.
• Spices, herbs - to taste
• Water - 3.5 l

Preparation:

Peel, chop and cook the potatoes. Peel the tomatoes and chop them in a blender (or on a grater).

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

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

Ingredients:

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

Preparation:

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

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

When the beans are boiled, add prunes, onions, garlic and nuts to a saucepan, cook for 5 minutes. Lastly, 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 - this will add brightness to the dish.

Ingredients:

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

Preparation:

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 for another 1 minute.

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

How to prepare celery stalks. Here, part of the bundle of stems from root to foliage is used. Thin stems discard, and thick - peel with a knife from the tough peel.

Add beans, parsley, diced pumpkin to a saucepan, cook for another 20 minutes. Sprinkle with spices and serve with crispy toast.

A vegetarian soup that can be prepared as a puree soup.

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

Preparation:

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

Add the diced potatoes 20 minutes until tender.

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

Add them to a pot of beans 10 minutes before cooking. Salt, add spices to taste.

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

Recipe for a delicate and mouth-watering soup with chicken breast.

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

Preparation:

Put the beans to boil, when they become soft - add the potatoes. Fry onions, carrots, tomato paste and chicken fillet, add to a saucepan, cook for 5 minutes.

Sprinkle with herbs before serving.

The soup is prepared in just 20 minutes using the Multi-Cook function.

Ingredients:

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

Preparation:

Set the "Fry" mode in a slow cooker, pour in vegetable oil, add chopped onions and carrots, sauté.

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

You can diversify your bean soup with 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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

Pour hot water into a multicooker, add meat, beans, carrots, set the "Soup" mode for 2 hours. Add potatoes half an hour before readiness.

Simple and delicious mushroom soup with red beans.

Ingredients:

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

Preparation:

Pour the presoaked beans into boiling water (or broth), cook over low heat.

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

Add potatoes to the finished beans, bring to a boil, add fry, 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.

Preparation:

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

Chop onions, carrots, celery and cabbage. Fry onions, then add carrots and celery to the pan, sauté for 10 minutes.

Boil the beans. Pour fresh water, add chopped cabbage, browned vegetables, chopped beef. Season with salt, add soy sauce.

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

To make the minestrone very rich and aromatic, you need to fry vegetables over the lowest heat.

Ingredients:

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

Preparation:

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

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

Sprinkle minestrone on plates with basil and grated Parmesan.

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

Ingredients:

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

Preparation:

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

Pour in the broth and canned tomatoes, stir and bring to a boil. Cover, leave to simmer 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.

An original recipe for instant cooking from canned vegetables and without potatoes. Here, the soup is not cooked in water or broth, but in tomato juice.

Ingredients:

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

Preparation:

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

Classic bean soup with fresh or sauerkraut.

Ingredients:

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

Preparation:

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

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

Crunchy crisps are ideal for bean soups. They can be quickly made from thin pita bread or tortillas by cutting them into squares and frying them in a dry skillet for 2 minutes on each side.

But first, let's look at how to prepare beans for cooking. It is known that beans are a product that requires pre-soaking according to certain rules, and it is better to know the rules - this will greatly facilitate efforts and improve results.

How to soak beans - 2 ways

To begin with, the beans must be thoroughly washed, sorted out, and wrinkled and damaged beans must be removed.
Now you can proceed to soaking. There are two ways to do this.

The first is prolonged soaking. Place the beans in a large container and cover with water. Let it stand for 8-10 hours (less is possible, you should be guided by the beans - it should increase 2-3 times). During this time, you need to drain the water several times. If you soaked the beans overnight, then add soda to the liquid, at the rate of 0.5 teaspoon per 0.5 liter, to prevent souring of the liquid.

The advantages of the method:

• prolonged soaking destroys the oligosaccharides contained in the beans, which cause gas formation.
• beans do not burst during cooking, which is essential if you are cooking bean soup;
• the taste of cooked beans that are soaked in this way has a more pronounced and delicate taste.

Disadvantages:

• you need to plan the preparation of the dish;
• laborious process - you need to change the water;
• soaking causes discoloration of the beans.

The second way is quick soaking. Pour the washed beans into a large saucepan, add water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let the beans sit in hot water for 1 hour. Then continue cooking.

Method advantage : fast, no need to plan preparation in advance.

Disadvantages:

• beans often burst;
• the taste is not as rich as that of beans that have been soaked for a long time (but they are better at absorbing the aromas of spices).

If you plan to cook a dish for a long time - about 4 hours, then soaking can be skipped altogether. But you will have to cook on low heat, making sure that the liquid does not escape.

Red beans can also be cooked without soaking, and to speed up the process, add 1 tablespoon of cold water to the pot every 5 minutes. As a result, it will be ready in about 2 hours. Canned beans are only washed.

After soaking, the beans are ready for further cooking.

General rules for cooking beans

1. Pour it into a large saucepan as it needs a lot of liquid and will expand as it boils.

1. Pour in cold water in a ratio of 1 to 3 and 1 tablespoon of vegetable oil to reduce foaming during cooking and increase the temperature of the liquid. Please note that beans are poured with both cold and hot water (depending on the recipe).

1. Bring the contents of the saucepan to a boil and reduce the heat to medium to low. While cooking, the water will evaporate and the beans will increase in volume, so you will need to add some water.

1. Do not cover the pot with a lid to prevent the beans from browning as you cook.

1. After 40 minutes, start checking the condition of the beans - pull out 3 things, if they are soft, then it is ready, if at least one is hard, cook on. Indeed, in its raw form, it contains dangerous substances for humans. Repeat the procedure every 10 minutes.

1. To reduce bitterness and speed up cooking, you can change the water in the pot after an hour.

1. The salt should be thrown in about 10 minutes before you plan to turn off the gas as it slows down the cooking process.

If the beans are part of the soup, then you need to boil them until half cooked, drain the liquid and continue to cook with the broth.

If the dish assumes the presence of raw meat, then they begin to cook it along with the beans. But other ingredients that do not need long heat treatment or do harm (some vegetables, herbs, cooked meat) are thrown shortly before the soup is ready.

Do not add acidic ingredients like vinegar or tomato paste until the beans are tender or they will pop.

Lean bean soup with olives

In Greece, bean soup is called "the food of the poor" (like our potatoes) for its nourishing and unpretentious ingredients. Greek cuisine is unimaginable without such a lean soup, just as Ukrainian or Russian cuisine is without borscht. In winter and on cold autumn days, every housewife certainly serves it on the table at least once a week.

Ingredients for recipe for 4 people:

500 g medium white beans
1 glass of olive oil wine
1 large bunch of coarsely chopped celery
2-3 sprigs of celery
8-10 carrots, cut into thick slices
3-4 onions, diced
1 kg tomato, peeled and coarsely chopped
1 glass of tomato juice
1-2 whole bitter peppers
2-3 leeks, diced
salt and freshly ground pepper
1 pinch sugar
150 g of any olives

Soak the beans from the previous evening in warm water.

How do you handle beans? Nutritionists and culinary experts recommend soaking your beans. Firstly, it facilitates digestion, and secondly, it softens the beans, which significantly reduces the cooking time of the bean soup. Different types of beans require different handling. So, "big-eyed" beans are quite tender, they do not require soaking overnight, half an hour is enough. Old beans with a tough, coarse skin (almost all varieties of red beans) need to be soaked for a long time, they are left overnight. Familiarize with.

Tip the beans into a colander to drain excess liquid, and place the water in a saucepan. Once the water boils, add the beans and cook for 30 minutes.

Then tip the beans back into a colander, pour water back into the pot and put on fire. As soon as the water boils, send the beans there along with the olive oil, as well as all other ingredients except olives. Cook the beans until the skins begin to burst.

Meanwhile, soak the olives in a cup of water for 30 minutes so that they release the salt, then tip the olives into a colander, let the water drain and add to the soup.

Let the soup simmer for another 10 minutes and then remove from the stove. Garnish with fresh celery sprigs when serving.

Note... Not everyone loves carrots and not everyone uses it. This does not make the dish worse, but it becomes different.

Mixed bean soup with smoked sausage

This wonderful French bean soup is made up of a bean mix, so it's better to call it not bean soup, but bean soup. The basic principle: we take all the beans that are at home, and we get a very, very tasty soup. The yield is 8-10 servings.

Ingredients:

Take in equal amounts, 1 cup each: dry yellow peas, fresh or frozen green peas, lentils, lima beans, pinto beans, white-eyed beans, red kidney beans, and pearl barley.

This mix is ​​designed not for 1 time, but for 8-10 times. Mix all the beans, divide into portions and take 1 cup or more from each. The rest of the mass can be stored for at least 1 year (but you will eat it much earlier).

1-2 servings of beans
boiled water (pour so that it is 7-8 cm above the contents of the pan, for the specified number of beans it is about 6 cups)
1 large onion, finely chopped
1 large carrot, diced
chili pepper 0.5-1 tsp 9 depending on the severity)
salt to taste (1-1.5 tsp)
allspice to taste - ¼ tsp.
cloves - several pieces
50-100 g smoked chorizo ​​sausage
800 g diced tomato
1 tbsp. l. lemon juice

Take 1-2 servings of beans, cover with boiled water 5 cm higher. Put on fire, bring to a boil, simmer for 2 minutes. Then remove from heat and let the beans steep for 1 hour. Drain and fill with clean boiled water. Bring to a boil again. Then reduce heat, cover the pan with a lid and simmer for 1-1.5 or even 2 hours - about this time the beans will become soft.

Add onions, carrots, ground red pepper, salt, pepper and cloves. Increase the heat to bring the water to a boil. Then reduce again and cook for 30 minutes.

Add the sausage and simmer for another 15-20 minutes.

Nutritional information for 1 serving (1 cup) equals about 200 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 664 mg sodium, 25 g carbohydrates, 8 g protein, 10 g protein.

Bean soup with pork

Quite a simple soup for pork lovers. If you prefer lean meats, choose the appropriate cuts.

Ingredients:

pork - 500 g, cut into large pieces
white beans - 300 g
carrots - 1 large
onion - 1 head
garlic - 3 cloves (squeeze through a press)
oil - 2 tablespoons of soybean oil
parsley
mint
paprika - 1 tsp.
salt, black pepper
cold water - 6 glasses

Cook the pork and then sauté it in oil. Leave the meat broth - it will still come in handy.

Rinse the beans in cold water. Pour in boiled water, boil, then drain this water, pour in new water and set the bean soup to cook.

After the water boils, add some hot broth to it. Prepare the vegetables (chop the carrots and onions, squeeze the garlic through a press, chop the parsley and mint. Salt the onions and carrots in vegetable oil.

Towards the end of cooking the beans, add the vegetables in oil and the garlic. Add meat there. Season with salt and pepper.

Serve sprinkled with herbs and bean soup.

Bean soup with mushrooms and bacon

You don't need to add bacon to this bean soup. You can also choose mushrooms at your discretion. If it is a dry mixture, then you will get bean soup with mushroom broth.

400 g beans
400 g mushrooms (champignons)
2 p. vegetable oil
1 small onion, thinly sliced
1 clove of garlic
100g bacon, diced
3 stalks of celery, minced
Bay leaf
fresh parsley 1 bunch

Soak the beans for several hours. Then change the water and cook the beans.

Simmer onion, bacon, celery and garlic in a preheated saucepan in vegetable oil until lightly caramelized. Add mushrooms and simmer until they release their liquid. Add water to cover the contents for 2 fingers, as well as salt, pepper, and bay leaf. Simmer for 10 minutes.

When the beans are almost cooked, add the addition from the saucepan to it and leave it on the fire for another 15-20 minutes. Heat the beans until the end. Chop parsley into each plate.

Canned Bean Quick Soup

If you're running out of time, make this bean soup. You will need 10 minutes to prepare, and the preparation itself will take no more than 15 minutes. Comfortable.

Ingredients for 6-plate recipe:

1 tablespoon butter
2 onions, finely chopped
3 garlic cloves, minced
fresh tomato puree - 450 g (more to taste)
1.5 cups vegetable or chicken broth (you can also water)
2 cans of red beans (450 g each), drain and rinse
2 tablespoons freshly chopped oregano or 1 tsp. dried
1 tablespoon sugar

Pour vegetable oil into a preheated pan and fry the onions and garlic until soft. Add the tomatoes there and, stirring occasionally, continue stewing for 1-2 minutes. Then add the broth, bring to a boil and simmer for another 5 minutes.

Add red canned beans, oregano and sugar, simmer for 5 minutes, then season with salt and pepper.

Serve with crispy garlic toast.

Bean and ham soup

A hearty and simple soup that will help to profitably "utilize" pork legs lying around in the refrigerator, on which there is little meat left. Vegetables will add healthiness, and spices will add a piquant taste.

Ingredients for recipe for 9 servings:

dried white beans 450 g
water 8 tbsp.
garlic (carefully chopped) 1 tsp.
shank or leftover pork leg 1 pc.
celery stalk with herbs 1 pc.
salt ½ tsp
onion 1 tbsp. (cut in small pieces)
mustard powder 1 tsp
chopped ham 2 tbsp.
carrots (sliced) 1 tbsp
bay leaf 2 pcs.
ground white pepper ½ tsp.
greens

Sort the beans and discard any damaged, shriveled, or discolored beans. Rinse it under cold water. Put the beans in a large saucepan, add salt and boil water over high heat. Turn off the gas. Let the beans sit in hot water for at least 60 minutes.

Meanwhile, chop the carrots, onions, celery, garlic, ham.

After 60 minutes of soaking, return the pot of beans to the stove, turn on high heat, add the shank or ham, carrots, celery, onions, garlic, mustard powder, and bay leaf. Stir well, boil again, then be sure to reduce heat to almost the very low, and cook for about 1 hour more (maybe more, be guided by the beans - they should be soft).

Take out the shank or leg, if there is meat on the bone, then it can be cut into soup or used for other purposes. Add ham and cook for another 30 minutes (still over low heat). Chop the greens. Remove the bay leaf, season with pepper to taste, garnish with herbs.

On a note. The soup is rich and thick. If you prefer thinner foods, add more water while cooking. And if you want the beans to be soft and cook quickly, then soak them overnight.

Soup with black beans and 3 types of pepper

Black beans are rich in dietary fiber and protein, which is closest in composition to animal protein. It is good for the heart and intestines, and it also looks very impressive. Prepare crisp white crockery and brightly colored vegetables for a dinner worthy of the finest restaurants.

Ingredients for 6 servings recipe:

black beans 450 g
chicken or vegetable (for lean dishes) broth 4 tbsp.
3 cloves of garlic, peeled
salt 1 tsp
water 500 ml
pepper of different types: red, green, yellow 1 pc. of each
onion 1 pc.
chili powder ½ -1 tsp.
cumin ½ -1 tsp
for decoration: sour cream, avocado, coriander leaves, lime wedges, tortilla

Prepare the beans: Rinse, sort, and either soak overnight or cover with water in a medium saucepan, boil and let stand in hot water for about an hour.

Heat the broth and 2 tbsp. water (you can do with just water, but the chicken or vegetable broth will add flavor to the dish), chop the pepper, garlic, onion (leave a little of each type of pepper for later, for decoration).

Rinse the beans again. Pour broth over it, add vegetables, boil.

Reduce heat, cover the pot, cook for 1.5 hours. Add salt, spices: chili powder, cumin. Close the lid and cook for about an hour more - be guided by the beans and the liquid level, depending on which soup you want - thick or thin.

Shortly before the soup is ready, prepare the decorations for serving - cut the remaining peppers, coriander leaves, lime wedges, break or carefully cut into a tortilla.

Pour the finished soup, add a spoonful of sour cream, bright greens and vegetables.

On a note . If you are in a hurry, you can make the broth from a regular bouillon cube. But, of course, this is not the healthiest way to prepare this dish.

Tuscan bean soup

Do you like to get acquainted with foreign cuisine? Taste this hearty soup from Tuscany and let the real Italian passions boil in your kitchen. The good news is the recipe is easy to make lean. But in order to reliably reproduce the cooking technology, you will definitely need a thick-walled cast-iron saucepan with a lid. In extreme cases, it can be replaced with ceramic or clay dishes.

Ingredients for 6 servings recipe:

onion 1 pc.
celery 2 stalks with herbs
carrots 2 pcs.

yellow zucchini 1 pc. (average)
zucchini 1 pc. (average)
4 garlic cloves, peeled
red pepper 0.25 tsp
dried thyme, rosemary 0.25 tsp each
vegetable (if the dish is not lean and vegetarian, then chicken is well suited) broth 1 l
canned beans in a jar, taking into account liquid 800 g
canned tomatoes with brine 800 g
sugar 1 tbsp
cabbage, chopped into strips 3 tbsp.
salt 2 tsp
black pepper (preferably freshly ground) 1 tsp.
white wine vinegar 1 tbsp
parmesan for garnish

Squeeze out the garlic with a press, chop onions, zucchini, zucchini, carrots, celery, wash the cabbage (do not shake off small drops of water), chop it, rinse the beans from the jars.

In a large saucepan (at least 6 liters, since there is a lot of soup), heat the specified amount of olive oil over medium heat. Pour chopped vegetables into a saucepan: onions, zucchini, zucchini, carrots, celery. Fry, stirring all the time, for about 4 minutes.

Then add the garlic and spices: red pepper, thyme, rosemary. Fry for no more than 30 seconds. Pour in the broth, toss in the beans and tomatoes. Boil, reduce heat and add cabbage. Cover and cook for about 15 minutes.

Using a hand blender, gently blend the ingredients to smooth the soup. But do not bring it to a mushy state - let some pieces remain intact, so the dish looks more attractive.

Add the indicated amount of salt, sugar, pepper. Taste, and if you deem necessary, spices. Slice the parmesan to garnish. Serve with a slice of crispy bread (preferably homemade or straight from bakeries).

Bean and Potato Soup

An inexpensive and tasty soup, the recipe for which can be easily changed a little, depending on what herbal ingredients you have. Coarsely chopped vegetables look delicious and very filling. Cooking is also desirable in a cast iron pot or with a thick bottom.

Ingredients for recipe for 8 servings:

leeks 2pcs.
carrots 2 pcs.
mixture of Provencal spices 1 tbsp or thyme, oregano, rosemary, 1 tsp each. each
canned chopped tomatoes 420 g
vegetable broth (you can just take boiled water) 6-7 tbsp.
garlic 2-3 cloves, peeled
celery 2 petioles
potatoes 2 pcs. (medium size)
cabbage ½ large head
olive oil 24 ml (2 tablespoons)
canned beans 850 g
salt, pepper (preferably freshly ground) to taste
for decoration: parsley 1/4 tbsp. (finely chop)

Wash and chop vegetables, squeeze out the garlic.

In a large saucepan, heat the olive oil, add chopped leeks, carrots and celery, and sauté for about 5 minutes. Add the garlic and spices to the mixture and fry, stirring occasionally with a spatula, for 1 minute.

Toss in tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat, and simmer for 30 minutes, until potatoes and cabbage are tender. Add salt and other seasonings.

Garnish with herbs before serving.

On a note. If you don't have a leek on hand, replace it with 1 regular onion. You can also take a ready-made mixture of Italian spices. If you like a sharper taste, then ground red pepper is well suited here.

Chicken and Bean Soup

Easy to prepare, hearty and flavorful, this soup is ideal for the cold season. If the chicken and broth are already cooked, then you will have to spend about 45 minutes on it.

Ingredients for 6 servings recipe:

onion 1 pc.
chicken breasts (peeled, without skin and bones) 4 pcs.
canned beans, taking into account liquid 800 g
hot green pepper 1 pc.
salt 2 tsp
chicken broth 2.5 tbsp.
olive oil 24 ml (2 tablespoons)
garlic (finely chopped) 2 tsp
cilantro 12 sprigs
hot cayenne pepper 0.5 tsp

Chop vegetables, herbs and chicken, chop the garlic.

Heat the olive oil in a saucepan (preferably one with a thick bottom to distribute the heat evenly) over medium heat. Stirring lightly, sauté the onion and garlic in hot oil for 5 minutes. Remove them from the pot and set them aside in another bowl.

Place the chicken in the pot without adding oil. Stirring, fry for 5 - 7 minutes (the time depends on how much you like fried meat).

Return the onion-garlic mixture to the pot, add the beans, broth, chili, cilantro, salt, green pepper, and cayenne.

Bring the soup to a boil, then gently reduce the heat and let it simmer slowly until the beans are tender (20 minutes).

Decorate with herbs.

Since there is a lot of meat in the soup, you can safely increase the amount of broth and add more beans.

On a note. If you want the chicken to better absorb the aroma of spices, then you can not cut it, but tear it into small pieces.

Step by step preparation of bean soup (classic recipe):

1. Soak the beans first, taking into account the tips described above.
2. Then fill the beans with water and cook on the stove.
3. Wash the meat, cut into pieces, cover with water and cook over low heat after boiling.
4. Peel and cut one carrot into half rings.
5. Peel and dice the potatoes.
6. Add vegetables to broth when done.
7. Peel the second carrots and onions, chop finely and fry in a pan with oil.
8. Send the frying to the pot, 10 minutes after placing the potatoes.
9. Cook the soup for 20 minutes and season it with salt, ground pepper, bay leaves.
10. Soak the soup on the fire for 5 minutes, remove from the stove and leave to infuse for another 15 minutes.
11. Serve the first course with croutons, croutons or bread.

Using canned food for cooking the soup will significantly reduce the cooking time. And if the broth is prepared in advance, then the time will generally decrease significantly. At the same time, this food will perfectly relieve fatigue after a working day and replenish the body with a large amount of vitamins.

Ingredients:

• Potatoes - 2 pcs.
• Canned beans - 1 can
• Carrots - 1 pc.
• Onion - 1 pc.
• Chicken broth or water - 2 l
• Tomato puree - 2 tablespoons
• Flour - 1 tsp
• Spices to taste
• Salt - 1 tsp or to taste

Step-by-step preparation of canned bean bean soup:

1. Peel and cut the potatoes into large cubes.
2. Pour it with water and boil until half cooked for 10 minutes.
3. Peel the carrots and onions, finely chop and fry in a frying pan in oil until a light golden color appears.
4. Add the sautéed vegetables to the saucepan.
5. Pour in chicken broth and cook for 5 minutes.
6. Strain the beans through a fine sieve and add to the saucepan.
7. Next, pour in the tomato paste.
8. Season the soup with pepper and salt.
9. For a thicker soup, pour flour through a sieve and mix well.
10. To make the soup taste brighter, leave it to infuse for 15 minutes under a closed lid.

In late autumn and frosty winters, homemade bean soup will perfectly warm. There will definitely be no one indifferent to such a rich, hearty, with a light spice dish.

Ingredients:

• Smoked meats (ribs, brisket, loin, chicken wings) - 0.5 kg
• Beans - 300 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato paste - 100 g
• Salt - 1 tsp or to taste

Step by step cooking of bean soup with smoked meats:

1. Pre-soak the beans and stand for at least 3 hours.
2. Then tip it onto a sieve, rinse and fill with fresh water.
3. Cook the legumes for 20 minutes and add the smoked meats.
4. Continue cooking until the beans are tender. Then add the peeled and diced potatoes. Boil it for 15 minutes.
5. Peel the bell peppers from the seeds with partitions and cut into strips.
6. Fry the bell peppers, onions and carrots in a frying pan in vegetable oil.
7. When the frying is done, add the tomato paste and fry for 1-1.5 minutes.
8. Transfer the vegetable mass to the soup, season with salt, spices and herbs.

Red bean bean soup with sausages is an express soup that cooks very quickly. Since the recipe uses ready-to-eat canned beans, and sausages do not require long-term heat treatment.

Ingredients:

• Sausages - 0.5 kg
• Carrots - 1 pc.
• Onions - 1 pc.
• Canned Red Beans - 2 cans
• Potatoes - 2 pcs.
• Salt - 1 tsp or to taste
• Ground black pepper - a pinch
• Vegetable oil - for frying

Step by step preparation of bean soup with sausages:

1. Peel the potatoes, cut into pieces and dip in boiling water.
2. Peel and chop the onions in half rings.
3. Peel and grate the carrots.
4. In a skillet in vegetable oil, fry the carrots and onions.
5. Send the frying to the pan.
6. Next, add the beans from the jar and the bay leaf.
7. Season with salt and pepper and cook the soup until almost cooked.
8. Place the sliced ​​sausages 10 minutes before the end of cooking.
9. Boil the soup for 1 minute and turn off the stove.
10. Let the soup sit for 10 minutes and serve on bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful microelements. And since mushrooms are used for the recipe, the soup turns out to be lean, which means it is suitable for fasting.

Ingredients:

• White beans - 200 g
• Champignons - 400 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato paste - 2 tablespoons
• Salt - 1 tsp or to taste
• Ground black pepper - a pinch
• Vegetable oil - for frying

Step by step preparation of bean soup with mushrooms:

1. Wash the mushrooms, cut into pieces and fry in a pan.
2. Peel the carrots and onions, chop finely and sauté in a frying pan in vegetable oil.
3. Place vegetable frying and fried mushrooms in a saucepan.
4. Turn the beans on a sieve to drain all the brine and send them to the pan.
5. Cover everything with water and add tomato paste.
6. Season the soup with salt and pepper and simmer for 10 minutes.

Soup with beans in a slow cooker will help out busy housewives. Since this electrical appliance will allow you not to spin around the stove, but to prepare a tasty and satisfying dish with a minimum of time and effort.

Ingredients:

• Boneless lamb - 400 g
• Canned Red Beans - 1 can
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Vegetable oil - for frying
• Ketchup - 4 tablespoons
• Bay leaf - 2 pcs.
• Ground black pepper - a pinch
• Salt - 1 tsp or to taste

Step-by-step cooking of bean soup with lamb in a slow cooker:

1. Wash the lamb, cut into small cubes, put in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the "Fry" mode.
2. Peel and chop potatoes, onions and carrots: potatoes with carrots into strips, and onions into small cubes.
3. Send the onions and carrots to the meat in a slow cooker, salt and put the bay leaf.
4. Top with potatoes and canned red beans along with brine.
5. Add ketchup and cover everything with water. Adjust the amount of water yourself, depending on the desired thickness of the soup.
6. Add spices and salt to the dish.
7. Close the multicooker with a lid and turn on the "Extinguishing" mode.
8. Cook the soup for 45 minutes, then taste and adjust if necessary.