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 they become 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 into 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 slightly knead them 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 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 hot water over 1.5 liters, mix, 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 in 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 pre-soaked 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 slowest 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, as 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.

Homemade bean soup with meat is prepared in a rich broth of beef ribs or brisket and, after the beans are cooked, are mixed with mashed boiled potatoes, which provides a slight thickness of the soup and some similarity to mashed soups. Bean soup with meat is unusually tasty and aromatic, very satisfying.

Typically, homemade soups are complex. Even in a simple one, many different vegetables are added, which creates a certain range of taste. if it is prepared with soul and imagination, it can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in the usual version, consists only of boiled beans and meat, and the vegetables in the broth are used exclusively at will.

If you soak dry beans in advance, making the soup is easy. Rich broth on beef ribs, ordinary vegetables and roots typical for soups, and beans - in fact, this is enough to make the soup with meat and beans very tasty and satisfying. Optionally, you can make the soup spicy by adding chili peppers or make it without spices at all.

We are not used to "clear soups", light soups that look more like broths. Such soups are typical for many European cuisines. As a rule, this is a light decoction of one or two products with a minimum of other additives. However, thick mashed soups are very common, often with the addition of milk or cream. Simple - boiled and mashed, a very tasty first course, somewhat unusual. In season, we often prepare this soup with the addition of rosemary.

Bean soup with meat, if not specially thickened, will look more like. Therefore, we use mashed potatoes boiled in the soup as a thickener.

For a rich broth, it is better to take beef ribs or a bone with meat. Then the broth will turn out to be rich and the soup with meat will be the most delicious. The bones, of course, are thrown away, but there is enough meat on them for the soup to be "meaty". It is important that the broth boils weakly, and in no case boils. Vegetables with which the broth was cooked can be left in the soup or eaten separately.

Bean soup with meat. Recipe

Ingredients (2 servings)

• Beef ribs 400 g
• Dry beans 0.5 cups
• Carrot 1 pc
• Onion 1 pc
• Potatoes 1-2 pcs
• Stalked celery 1 PC
• Celery root 1 slice
• Dill 3-4 branches
• Salt, black pepper, hot pepper spices

1. Homemade bean soup is most delicious if the broth is cooked from sufficiently “old” beef. Veal does not give such an amazing density of broth. The broth must contain bones - ribs, marrow bones, etc. After boiling, the meat is cut from the bones and returned to the broth, and the bones are thrown away. Anyone prepares according to this principle. Soak dry beans in advance - at least for 2-3 hours, and preferably overnight.

   Beef ribs, beans and vegetables for broth

2. Pour 1 liter of cold water into a saucepan and put washed beef ribs in it. If you throw the meat into boiling water, the top layer will instantly "grab" and all the juices during cooking will remain inside the meat. Approximately this is how steaks are fried - it is necessary to form a crust that will prevent the meat juice from flowing out. And, accordingly, if it is necessary to boil well, it is better to throw the meat into hot water - the broth is not needed there at all.
3. When foam has formed, remove it with a spoon or slotted spoon. Then add coarsely chopped vegetables to the broth. Only peel the onion and cut it crosswise. Peel carrots and celery root and chop coarsely, or even leave whole. Add a pinch of salt to the broth, pepper a little and, if desired, add 1-2 pods of dry hot pepper. Such a pepper will not give a tangible pungency to the first course - only the lightest, on the verge of perception. But it will significantly improve the aroma.

   Put meat and vegetables in cold water, put on fire

4. Boil the broth under the lid at the lowest boil. The broth should barely boil, and in no case should it boil. Boil time for broth up to 2 hours. Moreover, it is not necessary to mix the broth often, 2-3 times is enough for the entire boiling time. If you are afraid that the broth will be spicy, chili peppers can be pulled out of the broth at any time and thrown away.

   Boil rich broth until tender

5. When the broth is ready, remove the bones with meat and all large vegetables from the broth. Strain the broth and pour back into the pot. Cut off all the meat from the bones and cut it into pieces - the size you want, you can even grind it with a meat grinder. Return the meat back to the broth. Add presoaked beans and peeled whole potatoes. By the way, it will not be superfluous to sort out the soaked beans and remove all the beans that are damaged by the bug.

   Add beans, potatoes and all cooked meat to the broth

6. Boil the soup with a low boil, then the beans will be cooked completely and will not crack, losing their shape. Usually, the time for boiling beans is from 20 minutes to 1 hour, this greatly depends on the variety of the beans themselves. Therefore, it is worth focusing on the readiness of the beans. Whole potatoes in the soup are cooked for more than 20 minutes, but it should be overcooked a little, but so that it does not boil over.

   Boil the soup until the beans are done

7. Remove fully cooked potatoes from soup, cut into pieces and place in blender. Add 1-2 ladles of broth and chop the potatoes to a liquid puree. The broth can be added to keep the mashed potatoes very runny. Bring the soup until the beans are fully cooked, then pour the prepared liquid mashed potatoes into the soup.

   Grind the boiled potatoes in mashed potatoes and add them to the soup

8. Cook for about 4-5 minutes more, then season with salt and spices to taste. I love when meat first courses are served slightly spicy, so at the very end of cooking I add 1-2 pinches of my favorite spice mixture, which I prepare myself. It consists of coarsely ground dry sweet and hot peppers, a dry mixture of Mediterranean herbs and granulated garlic.

This product is indispensable during the cold winter period, as it contains many vitamins, minerals and nutrients that help maintain immunity. Bean soup recipes are quite varied. They are cooked in meat, mushroom broth or water. Potatoes, dumplings, sausages and meat products, carrots, onions, herbs, mushrooms, processed cheese, tomatoes and bell peppers are added to it. It should be seasoned with mayonnaise or sour cream.

The five most commonly used ingredients in recipes are:

There are options for making puree soup. They are made from canned or dry beans. Children like this dish very much, it is very nutritious and may well replace the second one. You can cook such a treat yourself, and it will take a minimum of time and products. But you should carefully follow the requirements and recommendations specified in the recipe so that the result meets expectations. It is important to observe exactly the proportions, temperature and cooking time so that the vegetables do not boil too much, but at the same time do not remain tough.

If you decide to make red bean bean soup, we will delight you right away! You will simply make a very vitamin soup, because beans contain many vitamins and minerals, and most importantly, fiber. It gives you a feeling of fullness, and with smaller amounts of food, you quickly fill up. Therefore, for those who adhere to diets, such a soup may well be included in the menu.

Bean soup can be prepared both in vegetable and meat broth, in both versions the soup will turn out to be rich, satisfying and tasty.

Separately, it is worth talking about soaking beans. After all, beans cannot be boiled without preliminary preparation - they are very tough.

There are two options for soaking beans:

Long soak. If you have time or plan to cook soup in advance, then this method is for you. It is best to soak the beans overnight (or 8 hours). Rinse it and put it in a deep bowl, cover with cold water. With this method of soaking, the grains will not crack during cooking, but at the same time they lose color. Fast way. Beans are boiled separately before boiling in soup. Pour the washed beans with cold water one to three and put on fire. After boiling, the fire is reduced, the foam is removed. Cook for 10 minutes. Then remove the pan from the heat and leave the beans in hot water for an hour. This method is bad in that the grains can crack and lose a little in taste.

Another quick way to make bean soup is with canned beans. It will only need to be rinsed.

Chicken and red bean soup

In the first recipe, we will make chicken soup, you can use both chicken drumsticks and other parts of the chicken. If you are boiling beef or pork soup, boil the broth for 20 minutes longer.

Ingredients

• red beans - 300 g;
• onions - 150 g (1 pc.);
• carrots - 150 g (1 pc.);
• potatoes - 400 g (3-4 pcs.);
• chicken drumsticks - 400 g;
• water - 2.7 l;
• salt - 1 tsp without a slide;
• tomato paste - 2 tablespoons;
• pepper to taste;
• vegetable oil - for frying;
• spicy greens (any) - to taste.

Preparation

The first step is to prepare the beans. We soaked it overnight and cook soup in the morning. By this time, the grains had increased markedly in size.

We wash the grains and put them to boil in a saucepan with cold water.

While the beans are boiling, we will cook the broth separately. Pour chicken drumsticks (or other parts of chicken) with cold water and put on fire. After the broth boils, remove the foam and cook until the meat is cooked. You can add bay leaf and allspice to the broth. But you do not need to salt. We will salt the whole soup at the very end. Since salt slows down the cooking process of the beans.

Also, do not forget about sautéing vegetables. Finely chop the onion and fry until transparent, and then add carrots, cut into thin strips, to it. We pass vegetables together for 7-9 minutes. At this stage, you can add tomato paste. If the soup is cooked from red beans, then this will not affect the color in any way, but the white bean soup will become rich in color.

Check the legumes in 40 minutes. If the grains are "almost ready", then you can add the rest of the vegetables. Wash and clean the potatoes. Cut into cubes or strips and send to the pan.

Now we take out the chicken drumsticks from the broth, and filter the liquid. Separate the meat from the bones and chop finely. Throw it back into the broth. We send all this to a saucepan with beans and potatoes. We add the sautéing. Cook the soup further over moderate heat for about 40 minutes with the lid almost closed.

We prepare the greens - rinse and cut (you can just tear the leaves with your hands). Add to the soup. Cook for another 10-15 minutes and turn off the gas. Meat soup with red beans is ready. It can be served hot with flavored garlic buns or cold with fresh black bread. Sour cream or mayonnaise will perfectly complement the taste.

Red bean bean soup with meatballs

Red bean tomato soup with beef or pork takes a little longer to cook than with chicken. But if you make meatballs from meat, the cooking time is significantly reduced - and the broth turns out to be just as rich and aromatic. So that the meatballs are not tough, boiled cereals, cream or chopped vegetables are added to them. In our recipe, this is the last option (onions), but you can also choose something else.

Soup ingredients:

• dry red beans - 1 tbsp.;
• onions - 1 pc.;
• garlic - 1 clove;
• vegetable oil - 3 tbsp. l .;
• tomato paste (or ketchup) - 2 tbsp. l .;
• potatoes (or root celery) - 200 g;
• salt to taste;
• fresh dill - for serving.

For the meatballs:

• minced meat - 200 g;
• onions - 50 g;
• egg yolk - 1 pc .;
• wheat flour - 1 tbsp. l .;
• salt to taste;
• ground pepper to taste.

Preparation:

1. To begin with, we set the pre-soaked and washed legumes to boil. This recipe uses dry beans - they swell for a long time, so you need to tackle them early. Cook over low heat with the lid open for about an hour.
2. For the meatballs, take minced meat or roll it out of the meat yourself. You can take one type of meat or a mixture - pork and beef, beef and turkey, pork and chicken. Add finely chopped onions to the minced meat, as well as egg yolk, salt, pepper to taste and flour. Stir the mass well for uniformity. We sculpt small balls of approximately the same mass - meatballs. It is very easy to make them. Take the minced meat in your hand and make a fist, while there is a hole between the index and thumb, through which a smooth piece of minced meat comes out. Remove it with your other hand and send it to the cutting board. While we leave them on the board, there is no need for additional breading.
3. Separately put a pot of boiled water on the fire - 2-2.5 liters. Until it boils, peel the vegetables for the soup - onions, carrots and garlic. Chop them finely and sauté in a frying pan. At the end, add tomato paste - it will make the soup very tasty. To make the soup a little spicier, you can replace the pasta with ketchup - kebab or chili.
4. Peel the potatoes, cut them into cubes. We immediately throw it into boiling water. After boiling, remove the foam and add the sautéer to the broth.
5. We wash the legumes boiled until cooked and washed in hot water, send them to the broth.
6. Stir the soup and carefully throw the meatballs into it, one at a time. If they are small, they will pop up almost immediately. If foam appears, remove it with a slotted spoon.
7. Then add hot boiled water (if it has boiled away strongly) to ensure the desired consistency of the first course. And also salt to taste. Cook the soup until all ingredients are done with the lid half closed. Sprinkle chopped dill over the soup before serving.

Tips for the hostess:

• not only chopped onions are added to the mince for meatballs, but also other vegetables - sweet peppers or hot chili, green onions or garlic, pumpkin or carrots;
• for a bunch of minced meat, not only one egg yolk is used, but also one protein or a quail egg, and wheat flour is replaced with bread crumbs;
• if you mold meatballs from minced meat, it is better to bread them and boil them separately for a minute, and only then send them to the soup with the rest of the ingredients - this way the extra breading will come off them;

Canned Red Bean Vegetable Soup Meatless

Canned beans are also fine for making lean soup. This ingredient makes cooking ultra fast - you don't have to wait for the beans to swell and cook. Meatless red bean soup is a great option for vegetarians and can also be served for kids' meals.

Ingredients:

• canned beans - 200 g;
• leeks - 50 g;
• carrots - 1 pc.;
• tomato - 1 pc.;
• potatoes - 2-3 pcs.;
• vegetable oil - 2-3 tbsp. l .;
• salt to taste;
• young dill to taste.

Preparation:

1. Canned beans, just like ordinary beans, require preparation - we take them out of the jar and free them from the brine, if desired, rinse them in cold water. Let's leave aside for now.
2. Peel and rinse the potatoes. Let's cut it into cubes or slices. We put it in a saucepan with water to boil. A little later we will remove the protein foam.
3. Peel and rinse carrots, onions and tomatoes. Then we cut these vegetables. Slicing carrots can be made curly for more interest of children at lunch. Cut the onion into strips, and chop the tomato in mashed potatoes (in a blender or finely chop).
4. Add beans, cut vegetables and tomato puree to the broth to the potatoes. Stir and salt to taste.
5. Cook red bean soup with vegetables until tender. And at the end, finely chop the dill. Add it and the vegetable oil to the soup when all the other foods have been cooked. After a minute, the soup can be served.

Note to the hostess:

• bean soup is a rather high-calorie first course, in order to reduce the amount of carbohydrates in it, it is recommended not to use potatoes in the recipe or replace it with root celery;
• when browning vegetables for soup, not only vegetable oil is used, but also butter or ghee;
• to diversify the soup, you can add chopped olives or olives to the list of ingredients, and mushrooms - champignons or forest mushrooms are great for a vegetarian option;
• meat bean soup will have an original taste if cooked with smoked products - sausages, ham, pork belly or ribs.

But first, let's look at how to prepare beans for cooking. It is known that beans are a product that requires preliminary 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, 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, 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. Leave the lid on the pot 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 soft 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

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 from 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 the 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

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
100 g 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 onions, 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 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 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 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 true Italian passions simmer 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 the chopped leeks, carrots and celery, and sauté for about 5 minutes. Add 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 pan, 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.