Soup with beans without soaking. Bean soup with meat

Traditionally, as the first hot dish for lunch, we are used to seeing everything on our tables. bean soup. There are a very large number of recipes for making soups. You must eat them, firstly, because they have a positive effect on the digestion process, and secondly, it is very tasty dish which can be quickly satiated.

In winter, you can cook soups in meat broth with canned beans, as they are more saturated and high-calorie, but in summer you can get by with light vegetable soups on the water.

Bean soup with canned beans

To prepare bean soup with canned beans:

baked beans (canned) - 1 can (400 grams);
hunting sausages - 200-300 grams;
tomato paste or ketchup - 4 tablespoons;
potatoes - 3 pieces;
onion - 2-4 pieces;
vegetable oil for frying;
fresh herbs (onions, dill, parsley) - 1 bunch;
salt, pepper to taste.

Step by step instructions for cooking tomato soup with beans:

Fill a saucepan with cold water and put on fire. While the water for our soup is boiling, let's prepare the ingredients for the dressing.
Take "Hunting" sausages or any other sausage. The main thing is that it should be smoked. Remove the skin from it and cut into small pieces.
Onions and garlic are peeled and washed under running water. The onion should be cut into rings, and the garlic finely chopped or passed through a garlic press.
Wash potatoes and peel. Then cut into cubes or strips.
Put a frying pan on the fire and pour a little sunflower oil on it. Once the pan is hot, add chopped onion and garlic to it. Fry them until golden brown, stirring constantly.
Open a can of canned beans. Put it in the pan. Dilute the tomato paste with a little warm water and also add to the pan. Mix everything well. Reduce the heat and simmer everything together under the lid for ten minutes. By the way, you can use beans in tomato sauce, then you do not need tomato paste. So, when the specified time has elapsed, remove the frying pan from the heat.
The water in the pot should be boiling by now. We send the chopped potatoes into the pan first, cook it for a while. Then come frying and chopped sausage. Add salt, ground black pepper and your favorite spices to the soup. The soup is ready when the potatoes are soft. Rinse fresh herbs, finely chop and add to the already prepared soup. Also add a tablespoon of butter to it after cooking.
Our bean soup is ready! As promised, everything is done very quickly and it turns out very tasty and satisfying. This soup comes in handy when you are running out of time to cook dinner and you have a very limited set of products. Therefore, it is very useful to have a jar of canned beans in tomato sauce in stock, and everyone can find the rest of the ingredients in the refrigerator.
You can serve such bean soup with rye crackers, it will be even tastier, more satisfying and original

Bon Appetit!

Bean soup recipe with meat

Soup with beans is prepared, of course, a bit long. But the taste of this soup is worth spending so much time. And the time costs are to cook a good broth and boil the beans themselves. By the way, if the beans are pre-soaked in cold water for several hours, and even better at night, then its cooking time will be significantly reduced. Despite the fact that the soup is prepared on beef broth, it has a rather light and delicate taste and aroma.

Ingredients for cooking bean soup with meat:

potatoes (4 medium tubers);
boneless beef shoulder (approximate weight 500 grams);
2-3 tablespoons of beans;
1 large onion;
1 large carrot;
half a small head of cauliflower;
1 tablespoon butter, salt.

Recipe for bean soup with meat:

Wash the meat, pour it with cold water, add 3 slices of carrots and a little onion and cook the broth over very low heat so that the broth does not “saponify”, as my husband, who graduated from cooking school, puts it.
We soak the beans, of course it is better to do this in advance, 4-8 hours before cooking. And then we change the water in the beans and put it on a slow fire for 2 hours.
In order not to waste time, we clean the potatoes, cut them into medium-sized cubes and boil them in salted water until half cooked.
After 1.5-2 hours, the meat is completely boiled, we take it out of the broth and cut it into small pieces.
We filter the broth itself through a sieve, put chopped meat and potatoes into it and boil it over low heat.
Melt the butter in a frying pan. Place the diced onion in the hot skillet. And grated carrots. We extinguish everything.
Put the stewed vegetables in a saucepan and add the boiled beans. Boil for another 20 minutes. 10 minutes before the end of cooking, add cauliflower, and then turn off the heat and cover the soup with a lid to infuse it.

Our soup is ready! Bon Appetit!

Bean soup recipe with tomato and meat

Every woman spends quite a lot of time in the kitchen. Every day she cooks various dishes: soups, meatballs, cooks pies, pancakes .... In general, the list is endless. But, sometimes it happens that it seems that already - “well, I cooked everything I could”, the fantasy has been exhausted. And fed up with the same thing. I want something new to surprise my loved ones and update the piggy bank of personal recipes myself. I often cook soups for my family. Where without them then? But, every day there is cabbage soup, fish soup and borscht - not hunting. And so, I decided to cook something new that I had never cooked before. I cooked a soup of baked beans for my loved ones.

To be honest, I never liked beans, in any form. Always avoided dishes from it. But then, suddenly I wanted to try, experiment, so to speak. You know, I didn't regret it. The soup turned out great! He left for One, Two. Here, who would have thought. The only difficulty was to find this baked beans in the store. And if you don’t find it, then you can use the usual (canned) in plain jars or in tomato sauce. If not, in tomato sauce, then buy pasta or sauce separately. But, all the same, I advise you to find baked beans.

Ingredients for Bean Soup:

beef or veal - 300-400 grams;
potatoes - 4 pieces;
baked beans in tomato sauce - 1 can;
fresh cabbage (white) - 400 grams;
onion - 2-3 pieces;
garlic - 3 - 4 cloves;
vegetable oil for frying;
salt, pepper to taste.

How to make Bean Soup:

So, for starters, let's put the beef broth on the soup to boil. While they are cooking, let's take care of the vegetables. If the meat is fresh, then it should be cooked for about an hour. My potatoes, peel. Cut into small cubes.
We chop the cabbage as you like. You can grate it on a coarse grater.
We clean the onion and garlic. We cut the onion into cubes, and rub the garlic on a grater. Pour into heated skillet vegetable oil and add onion and garlic. We fry for about 3 minutes.
Add baked beans. Mix thoroughly and continue to fry, simmer (reducing the heat) for another 5-7 minutes.
Add vegetables to meat broth. Salt, pepper. We cook until ready.
Our bean soup is ready. We serve it to the table with sour cream or mayonnaise. Bon Appetit!

lean bean soup recipe

Hungarian cuisine is distinguished by a great variety in the preparation of dishes. Hungarian dishes are quite hearty, they use various seasonings, among which, of course, sweet paprika and onions dominate.

Hungarian soups are also very diverse. The most famous soups of Hungarian cuisine are goulash soup, pork leg soup, bean soup a la Jokai, goulash soup with “chipette”, Kalochay mushroom soup, Palotsky soup, etc. It is not at all difficult to cook a delicious Hungarian bean soup soup.

Ingredients for Cooking Lean Bean Soup:

dry beans - 200 g;
onion - 2 pcs.;
vegetable oil - 2 tbsp. l.;
sweet paprika - 1 tsp with a slide;
carrots - 2 pcs.;
parsley root - 1 pc.;
potatoes - 4 pcs.;
parsley - ½ bunch;
cumin - 1 tsp;
salt.

Recipe for lean bean soup:

Soak beans overnight in cold water. Drain the water and fill the beans with fresh cold water. Cook over low heat until tender (about 40-60 minutes).
Peel the onion, wash, finely chop and lightly fry in vegetable oil. Peel the carrots and parsley root, wash and cut into small cubes (approximately 1x1 cm in size).
Transfer the fried onion to a saucepan, sprinkle with paprika, mix and immediately pour 2 liters of water. Bring to a boil, put carrots and parsley root in a saucepan with boiling water. Mix and cook for 15 minutes.
In the meantime, peel, wash and cut the potatoes into 1x1 cm cubes. Add the potatoes to the bean soup, bring to a boil and cook for another 15 minutes. 5 minutes before the end of cooking, add boiled beans and cumin, salt.
Wash parsley and finely chop. Sprinkle with bean soup when serving.

Bean soup with cauliflower and meat

The first dishes are very useful for the body, and you need to eat them daily. But what I faced in my family was the rejection of first courses because of their monotony. "Borscht again?" the son asked, and the husband added: "I'm tired of this soup." Well, what can you do? Luckily, while browsing through my old cooking notes, I came across a recipe for Cauliflower Bean Soup and decided to give it a try.

To prepare bean soup from cauliflower, it did not take much work. True, it took about 3 hours, since the composition of the soup includes some ingredients that take a very long time to cook, for example, meat and beans. But first things first.

Ingredients:

beef (300-400 grams);
potato;
carrot;
onion;
beans (3 tablespoons);
cauliflower;
butter;
greenery.

Recipe:

Soak the beans in cold water for about 4 hours (but preferably overnight). We wash, and set to simmer for 2 hours on low heat, after salting the water.
Peel potatoes, carrots, onions. We disassemble the cauliflower into inflorescences.
We cut the onion into cubes, rub the carrots on a grater.
Potatoes are best boiled separately until half cooked.
In the meantime, let's cook the meat. Dip a piece of beef in cold water, bring to a boil, remove the foam. Add 1 onion (cut into 2 or 4 parts) and a few rings of fresh carrots to the broth.
The meat is cooked for 2 hours on low heat under a closed lid. Then we take it out, cut it into pieces. Strain the broth and return the meat to the broth.
Melt a spoonful of butter in a frying pan.
And fry carrots and onions in it.
Add potatoes and beans to the meat broth and cook for another 10 minutes.
Then add the sautéed vegetables and cauliflower. After 10 minutes, the soup can be turned off.
Before serving, add greens to each serving plate.

Bon Appetit!

Soup with red beans

We offer you to cook such a tasty and healthy soup with beans, which will surely appeal to the whole family. The recipe for bean soup with a photo will clearly show the whole simple cooking process.

Bean soup, so familiar and ordinary, will become completely different if you cook it in an earthenware pot and add a few cloves of garlic. Rich taste, pleasant astringency, the aroma of freshly cooked beans will not leave indifferent even a real gourmet.

Ingredients:

Beef (or pork) - 300 gr.
Beans - 1 cup
Garlic
Potatoes - 2 pcs.
Carrot - 1 pc.
Greens (parsley with dill, cilantro)
Sour cream.

How to cook borscht with meat and red beans:

The meat is thoroughly washed, placed in an earthenware pot and poured with cold water.
Dishes must be placed on the divider. Now you need to rinse the beans and set aside.
If there is not much time left to prepare dinner, you can pre-soak the beans (two to three hours in advance) in hot water. When the water with meat boils, you need to remove the foam.
After that, you can load the beans.
The soup is cooked until soft. One and a half to two hours after the start of cooking, carrots are added to the pan, previously washed, peeled and grated.
While the water boils again, you need to peel the potatoes, cut into cubes or slices. So that it does not darken, it is worth pouring the cooked slices with cold water. When the soup boils, the potatoes are lowered into the pot.
After adding potatoes, you can move on to greens. For bean soup, both fresh and frozen are suitable.
Lastly, grated or crushed garlic cloves are added.
It is they who give the usual bean soup a zest and some spice.
Ready bean soup is served with sour cream and any kind of bread. Have a nice meal!

BEANS SOUP CLASSIC WITH MEAT

INGREDIENTS:

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

COOKING:

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

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

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

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

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

BEAN SOUP "MUSHROOM"

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

INGREDIENTS:

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

COOKING:

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

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

SOUP "PO-ARMENIAN"

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

INGREDIENTS:

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

COOKING:

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

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

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

How to cook red bean soup

Red beans are considered much tastier and more nutritious than white beans. We will not argue on this topic, but simply take and prepare a delicious first course. Red bean soup turns out beautiful and tasty, and what else does a good housewife need.

The composition of the necessary products:

chicken soup set or chicken-1 kg;
potatoes - 3 pieces;
beans - 1 cup;
carrots - 1 piece;
onion - 1 piece;
parsley - 1 bunch;
ketchup or tomato paste - 2 tablespoons;
spices, salt to taste.

Food preparation:

Soak beans overnight in cold water. Then put to boil, ready to throw the beans in a colander and rinse with cold water.
Peel onions and carrots. Cut the onion into half rings, grate the carrots.
Peel potatoes and cut into cubes.
Rinse the parsley, shake off the water and chop finely.

Cooking:

Rinse the chicken soup set or chicken, put in a saucepan, add water and cook until tender.
Pull out the cooked meat, separate from the bones and cut into cubes.
Heat the vegetable oil in a frying pan, fry the onion and carrots in it, as soon as the vegetables become soft, add ketchup or tomato paste, let the fry stew a little and remove from heat.
As soon as the broth is ready, lower the potatoes into the pan and cook until tender.
Ten minutes before the soup is ready, lower the frying and beans into the soup, salt and add spices. At the end of cooking, add chopped herbs, mix and let it brew.

Now you know how to cook red bean soup. The recipe is quite simple, there is nothing complicated in it.

Bean soup with pork ribs

This soup will be a complete meal for the whole family, it is quite rich thanks to the ribs and hearty thanks to the beans.

Ingredients:

Water - 2-3 liters,
Pork ribs - 500 g,
White beans - 200 g,
Smoked bacon - 50 g,
Potatoes - 3 pcs.,
Onion - 1 pc.,
Carrots - 1 pc.,
Sweet pepper - 1/2 pc.,
Lard - 1 tbsp,
green onion,
Dill,
Tarragon fresh,
peppercorns,
Salt to taste.

Cooking:

White beans must be sorted out, washed and soaked in advance for 2 hours in in large numbers water. Pork ribs are cut along the bones and washed. Lard is spread on a heated frying pan, and then the ribs are fried over medium heat until golden brown on both sides, avoiding burning.
A pot of water is put on fire and allowed to boil, and then the fried ribs are transferred from the pan to boiling water. A little cold water is poured into a frying pan with meat juice and fat released, mixed and allowed to boil, and then everything is poured into a saucepan with ribs. Also, half a carrot and half an onion are thrown into the pan.
Then, so that the beans have time to boil, after soaking, they are boiled together with meat ribs for about 40 minutes until the beans are ready.
While the meat ribs and beans are being cooked, they begin to prepare the vegetables. Carrots, onions, sweet peppers and potatoes are peeled and cut into small cubes, and bacon is cut into small strips.
In the same heated frying pan, melt the lard again and fry chopped onions, carrots and peppers on it. At the end of frying add bacon and lightly fry it.
Diced potatoes are started 10-15 minutes before the beans are fully cooked and the broth is allowed to boil. The meat broth with beans and potatoes is boiled for another 10 minutes, and then the fried vegetables with bacon are started.
The soup is salted to taste and peppered with ground pepper. Then the pan is removed from the heat and a little chopped tarragon is added to it. Before serving, white bean soup pork ribs sprinkle with chopped onion and dill. The aroma of smoked meat in this soup gives the dish a divine taste and whets the appetite of even a well-fed eater.
Another delicious red bean soup with smoked meats and beef is perfect for a full meal for adults and children.

red bean soup recipe

This red bean soup recipe is popular in many restaurants and cafes, despite the availability of all ingredients.

Ingredients:

Beef pulp - 300 g,
Red beans - 300-400 g,
Water - 2 liters,
Potatoes - 3 pcs.,
Leek - 1-2 stalks,
Carrots - 1-2 pcs.,
Smoked loin - 200 g,
Raw smoked sausage - 300 g,
Bay leaf,
Salt and ground red pepper to taste.

Cooking:

Red beans are sorted, washed and soaked for 6-8 hours, and longer. Then, after the time has elapsed, the water is drained and poured with clean water in a saucepan. Put the pot with the beans on the fire and cook for 1 hour until tender. At the end of cooking, the water is salted and boiled for another 10 minutes. Then the beans are thrown into a colander and the remaining water is allowed to drain completely.
The beef pulp is washed and put on fire in a pot of water. As soon as the water boils, remove the scale and reduce the heat by covering the pan with a lid. You need to cook the meat for 20 minutes, then add salt to the water, and cut the meat into pieces and again send it to cook in the pan until tender. Then, when the meat is cooked, the beans are thrown into the pan and boiled in the broth for 10 minutes.
While the beans are cooking in the meat broth, prepare the vegetables. Potatoes, onions, carrots are peeled and cut into small pieces. As soon as the beans are cooked, chopped vegetables are thrown into the pan and boiled for another 10-15 minutes over medium heat.
While the vegetables are being cooked, smoked loin and raw smoked sausage are cut into slices and sent along with bay leaves to a pot of soup. The soup is boiled for another 5 minutes and removed from the stove. Before serving, soup with red beans is peppered with red pepper and flavored with sour cream.
A light soup option for every day is considered to be chicken soup or broth. Therefore, the following recipe is chicken soup with green beans. Chicken soup and broth is said to ease the symptoms of colds and fevers, which is another reason to include it in your daily diet.

Green bean soup with chicken broth

Ingredients:

Chicken - 500 g,
Large potatoes - 3 pcs.,
Green beans (frozen) - 300 g,
Onion - 1 pc.,
Carrots - 1 pc.,
Bulgarian pepper - 1 pc.,
Vegetable oil - 2-3 tablespoons,
Bay leaf,
Salt and pepper to taste.

Cooking:

The chicken is washed and placed in a pot of water. Put the pan on the fire, bring the water to a boil, remove the scale, salt and add Bay leaf. The fire is reduced and the chicken is boiled for 1 hour.
While the chicken broth is cooking, you need to prepare the vegetables. Potatoes must be peeled and cut into small cubes. Carrots are peeled and rubbed on a coarse grater, and the peeled onions are finely chopped.
As soon as the chicken is cooked, it is laid out on a plate and cooled, and potatoes are placed in the broth. 10 minutes after the potatoes, frozen green beans are poured into the pan, brought to a boil and simmered until the potatoes are ready.
Grated carrots and onions are spread on a hot frying pan with vegetable oil and sautéed until golden brown. After that, sliced \u200b\u200bis sent to the pan bell pepper, mix everything and fry for another 5 minutes. The roast is thrown into the soup and proceed to the cooled chicken.
The cooked chicken is sorted from the bones, the skin is removed and cut into pieces. The meat is thrown into the soup when the potatoes are completely cooked. Cover the pan with a lid, turn off the heat and let the soup brew for 15 minutes. If necessary, the broth at the end of cooking is slightly salted and peppered to taste. Bon Appetit!
In the East, various spices add spice to dishes, so thrill-seekers will love tomato bean soup.

This soup will perfectly warm in winter weather, thanks to its spicy and spicy taste.

Ingredients:

Beans small size- 1 tbsp.,
Meat broth - 600 ml,
Onion - 1 pc.,
Tomatoes in their own juice in a jar - 700 g,
Garlic - 2 cloves,
Chili pepper - 1/2 pc.,
Assorted smoked meats - 250 g,
Vegetable oil - 3 tablespoons,
Pepper and salt to taste
Bay leaf - 1 pc.,
Green cilantro to taste
Zira is a pinch.

Cooking:

Small beans need to be sorted out and soaked in cold water for 5-7 hours. The water from the beans is drained, poured clean and the beans are boiled until soft.
Onions and garlic are peeled and finely chopped, and smoked meats are cut into slices. Sliced onion and garlic are spread on a heated pan with vegetable oil, lightly sautéed and smoked meats are added there, everything is lightly fried, and then finely chopped chili peppers are added. Cover the pan with a lid and simmer everything over low heat for 5 minutes.
Tomatoes from a jar in their own juice are mashed with a blender. The remaining water is drained from the cooked beans and 100 ml of tomato puree is added, everything is ground into a homogeneous mass using the same blender.
The water drained from the beans in a saucepan is brought to a boil, and then the tomato puree and pureed beans are added, everything is mixed and brought to a boil. Then, fried onions and garlic with chili peppers and smoked meats are thrown into a saucepan with tomato-bean soup, everything is salted, mixed and cooked for another 5 minutes.
At the end of cooking, add bay leaf, ground pepper, cumin and remove from heat. Before serving, chopped cilantro greens are added to a plate with tomato soup and beans. The soup is ready.

How to cook soup with beans in a slow cooker so as not to spin for an hour at the stove? There is one solution - cooking canned bean soup with minimal cost time and effort.

Ingredients:

Lamb - 400 g,
can of canned red beans
Potatoes - 4 pcs.,
Carrots - 1 pc.,
Onion - 1 pc.,
Vegetable oil - 1 tbsp.,
Ketchup,
Bay leaf,
Spices and salt to taste.

Cooking:

Boneless lamb is washed under water and cut into small cubes. Then the meat pieces are laid out in a multicooker bowl with vegetable oil and fried for 10 minutes in the "Frying" mode.
Peel potatoes, onions and carrots. Potatoes and carrots are cut into strips, and onions - into small cubes. Chopped onions and carrots are thrown into the slow cooker for meat, salted and bay leaves are thrown.
On top of carrots and onions spread potatoes, cut into strips, then canned red beans with brine, ketchup on top. Everything is poured with water, the amount of water depends on the desired thickness of the soup. Then add your favorite spices to the dish and leave to cook.
The slow cooker is closed and the "Stew" mode is turned on, the soup is cooked for about 45 minutes. When the soup with canned beans is ready, it is laid out on plates and sprinkled with finely chopped garlic on top.
Students from America, thanks to their imagination and, of course, talent, set a record for a church holiday in Macedonia, where it is customary to cook bean dishes, which was included in the Guinness Book of Records. The record was set by preparing a bean stew, it took more than 3 tons of beans, and the vat in which the stew was cooked exceeded 1.5 meters in height.

Ingredients for cooking bean soup with potatoes

Beans 1 cup
Potatoes 6 pieces
Carrot 1 piece
Onion 1 piece
Salt to taste
Vegetable oil 2 tablespoons
Bay leaf to taste

How to make Bean and Potato Soup Recipe:

Cook the soaked beans until soft.
Fry the carrots and onions and add to the beans along with potatoes, salt, pepper and bay leaf and continue cooking the soup until tender.

Minestrone Italian tomato soup with beans

Ingredients:

450 gr canned white beans
125 gr or 7 strips of bacon,
2 medium potatoes
3-4 stalks of celery
1 large onion
1 hot pepper
1 red bell pepper,
1 zucchini
125 gr green beans,
1 cup (250 ml) green peas, fresh or frozen
2 large tomatoes,
800 ml tomato juice or canned tomatoes without skins,
2 cloves of garlic
12 fresh basil leaves
60 ml olive oil,
salt,
freshly ground black pepper,
Parmesan or Swiss cheese

Cooking:

Cut all vegetables into cubes. We clean the hot pepper from seeds, finely chop.
We divide the vegetables into two mixtures. First mixture: onions, celery, hot peppers.
The second mixture: potatoes, red bell peppers, green peas, green beans, zucchini.
Heat up in a saucepan olive oil, add bacon. We fry for a couple of minutes over medium heat, making sure that the bacon does not fry, but only melts the fat.
Add the first mixture. Squeeze garlic into it. Simmer over low heat for 10 minutes.
In the meantime, peel the tomatoes. We make cruciform cuts, pour boiling water, wait for 3 minutes.
Then we take it out of boiling water, peel it.
Grind the tomatoes in a blender until completely puree.
Add the tomatoes to the pot and simmer for 5 minutes.
Who has canned tomatoes - grind them in a blender.
Add tomato juice to the saucepan. Cook for 5 more minutes. We do everything on a slow fire.
Add the second mixture. We cook 5 minutes.
Add beans, cook 5 more minutes
Add boiling water to a full pot. Salt and pepper. Cook for 10 more minutes. Let the soup simmer a little. Turn off. The soup is ready.
Finely chop the basil leaves.
Sprinkle with basil leaves and cheese when serving.

Diet meal: bean soup

Beans are a valuable dietary product. Bean protein is absorbed by the human body by 70-80%. It contains essential amino acids: tryptophan, lysine, arginine, tyrosine and methionine.

Arginine helps lower blood sugar levels. That's why bean dishes useful for people with diabetes.

Due to the high content of potassium, calcium and magnesium, beans improve heart function. It is used in the dietary treatment of cardiac arrhythmias and hypertension.

It has a pronounced diuretic and antibacterial effect. It is recommended for use in diseases of the kidneys and Bladder, violation of salt metabolism and bronchitis.

Bean dishes will also benefit those who seek to lose weight by reducing the% of body fat. The high fiber content in beans improves intestinal motility. And thanks to easily digestible proteins, beans can serve as a complete substitute for meat for vegetarians.

With caution, beans should be used by those who suffer from gastritis, colitis, peptic ulcer, pancreatitis and cholecystitis. Refrain from eating bean dishes during an exacerbation of these diseases.

Another important caveat: do not eat beans raw. Raw beans contain toxic components that are completely destroyed during heat treatment: boiling and stewing.

One of the simplest and at the same time delicious dishes is bean soup. How to cook it, I will tell you in detail in this article.

Bean Soup Ingredients:

Beans - 200 grams.
Potatoes - 3 pcs.
Carrot - 1 pc.
Tomatoes -2 pcs. or 2 tbsp. spoons of tomato paste.
Parsley - a teaspoon of dry herbs or chopped fresh to taste.
Onion - 1 pc.
Water - 800 ml.
Salt, pepper to taste.

Preparing Bean Soup:

To make the beans boil better, soak them for 12 hours in water.
Then drain the water, pour boiling water, salt and set to simmer over low heat.
Peel potatoes, wash and cut into cubes.
When the beans are almost ready, put the potatoes in the soup.
Grate carrots on a coarse grater or cut into cubes.
Cut tomatoes into small slices.
Chop the onion.
Salt, pepper and lightly fry onions, tomatoes and carrots in vegetable oil.
Add the roast to the soup when the beans are done and cook for 5 more minutes.
If you want to improve the taste of bean soup, you can cook it in meat broth - beef, chicken.

Bon Appetit!

Bean soup is a hearty, nutritious first course. The recipe for bean soup can be found on the menu of almost any nation in the world. Soups with beans will pleasantly surprise you with a variety of options! They are able to saturate the body no worse than any meat dish, while all vitamins and useful elements are preserved in the beans even after heat treatment. Nutritionists recommend including this product in any form in your diet at least once a week. For example, cook bean soup, this is an ideal dish for those who watch their weight and love to eat deliciously. Today we will tell you how delicious and easy to cook soup with beans.

Bean soup (red and white) is able to normalize blood pressure and sugar levels, cure gastritis, eliminate some problems with the gallbladder and liver. Bean soup is indicated for pregnant women, as the beans contain a lot of iron and folic acid necessary for the normal development and growth of the fetus. Soup with beans should be included in the diet menu. After all, the product is low in calories and promotes weight loss.

Should you soak beans at all?

The peculiarity of preparing any dish from dry beans is that it must first be soaked for several hours. This is an important rule that will allow you to cook not only a tasty, but also a healthy dish, without unpleasant consequences. All harmful substances will go into the water, including complex sugars that make it difficult to process beans, causing discomfort.

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

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

prolonged soaking destroys the oligosaccharides contained in beans, which cause gas formation.
beans do not burst during cooking, which is essential if you are cooking bean soup;
the taste of the finished beans, which were soaked in this way, has a more pronounced and delicate taste.
you need to plan the preparation of the dish;
time-consuming process - you need to change the water;
soaking causes discoloration of the beans.

Second way- quick soak. Pour the washed beans into a large saucepan, pour water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let stand in hot water for 1 hour. After that, continue cooking.

Advantage of the method: fast, no need to plan the preparation of the dish in advance.

beans often burst;
the taste is not as rich as beans that have been soaked for a long time (but they absorb spice aromas better).

If you plan to cook the 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, you need to add 1 tablespoon of cold water to the pan 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.

Canned and green beans do not need pre-soaking.

How to cook beans

After soaking, drain the water and rinse the swollen beans in running water. Then put it in a large saucepan and fill with water so that it completely covers the beans. Bring water to a boil and add a tablespoon of sunflower or olive oil to reduce foam.

Cook the beans over low heat. You may need to add water to the pot from time to time during the cooking process. Depending on the type of beans, their shelf life and the hardness of the water, the cooking time can be from 0.5 to 2.5 hours.

During cooking, do not interfere, and the pan does not need to be covered with a lid.

To see if it's done, mash one piece with a fork or your fingers. Ideally, the beans should be soft but not mushy. If the beans are still crunchy, then leave them to cook further and check for readiness every 10 minutes.

Bean soup - cooking secrets and recipes

Classic bean soup recipe

Ingredients:

300 grams of red beans;
Potato tubers - 3-4 pieces;
1 carrot;
Onion - 1 piece;
1 liter of beef or chicken broth;
Tomato paste - 70 grams;
Salt - according to your preference and taste;
Condiments and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

Cooking method:

We place the pot with the broth on the stove, add another 1-1.5 liters of water there and heat it up. As soon as the liquid begins to boil, drain the water from the beans and put it in the broth. Boil for 30-40 minutes. Remove the skin from the potatoes, wash and cut the tubers into slices. Remove the skin from the onion and cut into small squares. We wash the carrots, remove the dirt and cut into strips. We put a brazier with vegetable oil on the gas and first pour the onion pieces there. Fry for a couple of minutes until golden. Next, put the carrot sticks there and fry for about 3-4 minutes, until the carrot pieces become soft. We season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the components for another 4-5 minutes over low heat. After half an hour of cooking the beans, start the potatoes and boil for 10 minutes. Next, start the vegetable frying and mix the soup. Boil for another 20 minutes. Rinse the greens and cut into small pieces. About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Vegetable soup with beans

After reading beneficial features red beans, I got the feeling that I was going to cook soup from the most best vitamins. Judge for yourself, it contains B vitamins and vitamin C. Half of the periodic table is collected in this bean, and it also has a lot of fiber. Thus, having prepared soup, you can not only have a tasty and satisfying meal, but also replenish the body with vitamins.

Ingredients:

¾ cup red beans
4 potatoes
2 carrots
1 head of onion
green onion feathers

Cooking:

Soak the beans overnight, drain the water. Rinse, pour 1.5 liters of cold water and cook for 40 minutes over moderate heat. Salt. Peel potatoes and carrots, cut into cubes. Chop the onion. Add the prepared vegetables to the beans and cook for another 20 minutes. Sprinkle chopped green onions over bowls.

Chicken soup with beans

Ingredients:

400 g chicken fillet
100 g white beans
2 carrots
1 head of onion
1 bay leaf
2 garlic cloves
parsley

Cooking:

Soak beans overnight, drain and rinse. Pour 2.5 cups of cold salted water, boil with bay leaf for 30 minutes. Remove the leaf, put the beans in a colander. Cut the chicken into portions, pour 1 liter of cold water, bring to a boil, remove the foam, salt, cook under the lid. After 10 minutes, add carrot cubes and chopped onions, cook for another 10 minutes. Add prepared beans, chopped greens and garlic passed through a press. Cook for 2 more minutes.

Potato soup with beans

Ingredients:

600 g potatoes
100 g red beans,
1 ½ l chicken broth,
100 g carrots
1 onion
1 tablespoon vegetable oil
parsley,
Bay leaf,
ground black pepper,
salt.

Cooking method

Sort the beans, rinse thoroughly, pour cold water over and leave for 4 hours, then drain the liquid. Put the beans in a boiling broth, salt and simmer until soft. Wash potatoes, peel, cut into strips and add to beans. Peel the onion, chop and fry in hot vegetable oil until golden brown, then combine with grated carrots and keep on medium heat for another 2-3 minutes. Put the resulting dressing into the soup, salt, pepper, add bay leaf and cook until tender. Then pour into portioned plates and sprinkle with finely chopped parsley.

Mushroom soup with beans

Ingredients:

300 g boletus
150 g white beans
2 carrots
1 potato
herbs and salt to taste

Cooking:

Soak beans overnight, rinse. Wash mushrooms, cut. Mushrooms and beans pour water, cook for 30 minutes, removing the foam. Salt. Add sliced carrots. After 10 minutes, add peeled and chopped potatoes, salt. Boil until cooked for about 15 minutes, at the end add chopped herbs.

Soup with beans and leeks

Ingredients:

200 g beans
celery root,
2 carrots
2 parsley roots
2 heads of onions,
1 stalk leek,
3 art. l. olive oil,
2-3 sprigs of parsley,
1 garlic clove
1 pinch dried herb mixture
salt to taste

Cooking:

Rinse the beans, soak for 2-3 hours. Wash and peel the vegetables. Onions, carrots, parsley cut into 4 parts, but not completely. Pour beans with cold water, cook until half cooked. Prepare vegetable broth. Add chopped carrots, onions, celery and parsley root to the beans, pour 1 tbsp. l. olive oil. Cook for 20-25 minutes. Cut the remaining onion into cubes, then fry in a pan with the remaining olive oil until golden brown. Cut the remaining celery, carrots into small strips, garlic, parsley root into thin rings and add to the onion. Pour in 2 tbsp. l. broth, cover, simmer for 3-4 minutes, stirring occasionally. Cut the leek into rings and put into the soup. Bring to a boil and remove from heat. Finely chop the parsley. Pour the finished soup into bowls and put chopped parsley in each.

Soup Minestrone

Ingredients:

150 g of white, green and red beans;
two liters of broth;
fresh tomatoes - 200 g;
half a bunch of dill and parsley;
dried Italian herbs, salt and black pepper;
4 garlic cloves;
50 ml olive oil;
smoked brisket - 300 g;
a bunch of fresh basil;
100 g small vermicelli.

Cooking method

Make cuts on the tomatoes, dip them for a minute in boiling water, then in cold water, remove the skin. Cut tomatoes in half, remove seeds. Cut the pulp into pieces.
Cut off the tails of the string beans, chop them into small pieces.
Slice the brisket. Clean the onion and chop.
Put the brisket slices on the bottom of a thick-walled pan, fry on both sides, put the chopped onion on them, then fry.
Boil white and red beans until tender. Put in a saucepan with onions, add the capsicum here, pour in a little broth and simmer over low heat for about 20 minutes. Then pour in the rest of the broth. Keep in mind that minestrone is a fairly thick soup, so adjust the amount of broth yourself.
Pour the vermicelli into the soup, salt, season with pepper and cook the soup for ten minutes.
Pound chopped basil with garlic in a mortar. At the end of cooking, add the spice mixture to the soup.

Milk soup with beans

Cooking time: 45 min. Servings Per Container: 3. Vitamins: A, B1.

¼ cup white
beans
5 st. l. milk
2 glasses of water

Cooking:

Sort the beans and wash them well.
Then you need to drain some water.
Cook over low heat until tender.
Let the beans cool, then grind in a food processor until mushy.
Warm up milk.
Add a little salt to the beans, and then pour in the preheated milk, bring to a boil over low heat.
Above milk soup can be decorated with pre-chopped herbs.

It will ensure the removal of toxins and improve the functioning of the gastrointestinal tract panthenolic acid, which is found in champignons, avocados, peas, lentils, chicken liver.

Delicious Canned Bean Soup Recipes

Soup with beans and eggplant

A healthy low-calorie vitamin dish. Ideal for vegetarian and lean meals. This recipe will come in handy if you want to cook something light.

Prep Time: 50 mins Servings: 10

Ingredients:

1 can (240 g) canned red beans
100 g fresh champignons
1 eggplant
1 sweet bell pepper
1 carrot
1 red onion
1 celery stalk
2 liters of water
30 ml vegetable oil
1 tsp hops-suneli
1 tsp ground coriander
½ tsp cumin (jeera)
bunch of cilantro
fresh red hot pepper - to taste
freshly ground black pepper - to taste

Cooking:

Cut the onion, celery, bell pepper, eggplant into strips. Cut carrots into half rings. Wash the mushrooms, peel (young mushrooms can be used unpeeled). Cut into four pieces. Pour vegetable oil into a saucepan. Fry carrots for 5-7 minutes. Add the rest of the vegetables and chopped mushrooms to the pot. Fry 10 min. Pour in water, bring to a boil. Lay out the beans. Boil 30 min. Salt, pepper. Add spices, finely chopped cilantro and hot peppers to the finished dish.

Soup with beans and zucchini

Ingredients:

Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 2 pcs.
Zucchini - 1 pc. (small)
Vegetable broth - 1.5 l (or water)
Vegetable oil - 2 tbsp. l.
Canned beans - 400 g (one can)
Tomatoes in own juice - 150 g chopped
Thyme - 0.5 tsp dried
Oregano - 0.5 tsp dried
Salt - to taste
Black pepper - to taste

Cooking:

Finely chop the onion. We cut the potatoes into cubes. Cut the zucchini in half lengthwise, then into quarters lengthwise, and then across into thin slices. Cut carrots in half lengthwise, then thinly across. Heat 2 liters over medium heat. rast. oil and sauté the onion for 2-3 minutes until fragrant and translucent. Add potatoes to the onion, salt and pepper, then fry for 2-3 minutes. From the pan we transfer the vegetables to the pan, pour the prepared broth or water. We put on a strong fire. In a frying pan from under the onions and potatoes, fry the carrots and zucchini in the oil remaining there for 2-3 minutes, stirring occasionally. Then we transfer them from the pan to the pan. Rinse the babas and add to the pot. Then tomatoes (do not drain the juice). Next add oregano and thyme. When the soup boils, reduce the heat to low, cover with a lid, cook for 10-15 minutes. Taste the soup and season with salt and pepper to taste. Turn off the heat, leave the soup on a hot stove for half an hour.

Soup with beans, tomatoes and peppers

Ingredients:

500 g canned white beans
4 fleshy tomatoes
3 green bell peppers
2 heads of onion
2 garlic cloves
a pinch of ground coriander
red ground pepper

Cooking:

Scald the tomatoes with boiling water, turn into a puree with a blender. Remove seeds from peppers, cut into strips. Fry chopped onions in oil for 2 minutes, add prepared tomatoes, simmer for 7-8 minutes. Prepared peppers, beans pour boiling water, cook for 10 minutes. Salt, add stewed tomatoes with onions. Season with pepper, coriander, add the garlic passed through the press, cook for another 3-4 minutes.

Bean soup with spinach

Ingredients:

300 g canned white beans
200 g spinach
2 carrots
2 potatoes
1 head of onion
100 g cheese
2 tbsp. tablespoons of vegetable oil
spices to taste

Cooking:

Peeled, diced potatoes, pour boiling water over the beans, then cook for 10 minutes. Fry the chopped onion in oil for 3 minutes. Add coarsely chopped spinach and peeled, grated carrots. Cook 8-10 minutes. Add stewed onions, spinach, carrots to the soup, season with spices, salt. Cook for 2 more minutes. Sprinkle soup in bowls with grated cheese.

Sorrel soup with beans and egg

Ingredients:

200 g sorrel
200 g canned white beans
1 head of onion
2 carrots
2 eggs
sour cream
ground black pepper

Cooking:

Boil eggs, peel, cut into halves. Fry peeled and chopped carrots, onions for 7 minutes in oil. Add beans, pour boiling water, salt. Add coarsely chopped sorrel, cook for another 7 minutes. In bowls, season the finished soup to taste with pepper, add sour cream to each, place half a boiled egg.

Methods for making soup with beans in a slow cooker

Soup with beans on ribs

Products

Pork ribs: 250 g.
Medium-sized potatoes: 5-6 pcs.
Carrots: 1-2 pcs.
Onion: 1 pc.
Beans: 1 cup.
Tomato sauce: 2 tbsp. l.
Salo fresh or salted: 50 g.
Garlic: 2 cloves.
Greens: 1-2 tbsp. l. (parsley, dill, celery, basil).
Water: 6-7 glasses.
Salt: ½ tsp.

How to cook

Pour hot water beans and leave for 6-7 hours. Cut the fat into small cubes, then fry in the BAKING mode for 10 minutes. Rinse the ribs, then separate them from each other. Fry the ribs with bacon in the BAKING mode for 20 minutes. Coarsely grate carrots. Finely chop the onion. Add onions, carrots to the ribs, fry in the BAKING mode for 10 minutes. Cut potatoes into cubes. Add potatoes to the ribs, in the BAKING mode, fry for 10 minutes. Add beans. Add water. Add salt, tomato sauce. Cook the soup in the STEW mode for 60 minutes. 10 minutes before the end of the program, finely grated garlic and herbs.

How to save time

Instead of fat, you can take ready-made pork fat or refined vegetable oil in the amount of 2 tbsp. l. You can use canned beans. It must be washed thoroughly. Instead of fresh garlic, you can use ready-made granulated - 1 tsp.

If you need a less spicy soup, reduce the amount of garlic to 1 clove or ⅓ tsp. granulated. Then only a delicious aroma will remain, and the sharpness will go away. It is better to add fresh herbs to the finished soup, and boil dry ones for 10 minutes, as stated in the recipe.

Soup with beans and smoked meats

Bean soup can be prepared with a variety of ingredients and ingredients. But personally, I really like the combination of beans, tomatoes and a slight smack of smoked meats. In order to achieve this effect, you need to add salami or any other raw smoked sausage to the soup, as well as bacon, smoked brisket or other smoked meats to your taste.

Cooking time: 3 hours Number of servings: 6

1 bulb
2 carrots
2 potato tubers
250 g smoked meats (sausages, ham, brisket, etc.)
1 can canned red beans
20 ml vegetable oil 1 tbsp. l. tomato paste
1 tsp dried basil
Chopped greens for serving

For the broth:

400 g beef
1.5 liters of water
parsley root
1 carrot
3 bay leaves
5-6 black peppercorns

Cooking:

Boil the meat broth in the "Extinguishing" mode. Strain, then return to the cleaned bowl of the multicooker, salt to taste.
Peel onions and carrots, cut into thin strips (carrots can be grated). Cut potatoes into cubes. Cut smoked meats into small slices or straws. Drain liquid from beans.
Saute onions and carrots in vegetable oil until soft.
Put the frying, potatoes, smoked meats and beans in a bowl with broth, add tomato paste, dried basil. Cook in the “Extinguishing” mode for 1 hour. At the end of cooking, add salt to taste. Sprinkle with herbs when serving.

Soup with beans yu and bell pepper

Ingredients:

300 g beef,
100 g white beans,
3 potatoes
1 onion
1 carrot
1 bell pepper (small)
1 bay leaf,
1 tablespoon of olive oil,
3-4 liters of water,
spices (any)
parsley,
salt.

Cooking:

Soak the main ingredient for 1 hour in cold water. Cut the meat into small portions. Clean the vegetables. Cut carrots, onions and potatoes into small pieces. Pour oil into the multicooker pan, add onions, carrots, then fry in the “Baking” mode for 15 minutes. When the mode is over, add meat, potatoes, beans, water, salt, pepper, spices (any), bay leaf, turn on the “Stewing for 90 min. After the end of the mode, let the soup brew a little. Garnish the finished soup with chopped parsley.

Do not salt white and red beans before cooking. Otherwise, the finished product will be tough.
In the refrigerator, you can store beans cooked until half cooked for up to three days, but in freezer- about 6 months.
If canned beans are used, they do not need pretreatment.
The product can be used to prepare various dishes. It is combined with garlic, onions, peppers, tomatoes, various herbs.

Bon Appetit!

Beans are hearty and useful product with a high protein content.

Red bean soups are always fragrant, tasty and bright.

Add new dishes to your diet from a selection of the most interesting recipes red bean soup.

Red Bean Soup - General Cooking Principles

Bean soup is cooked with or without meat, as beans contain protein and are an excellent alternative for meat replacements for vegetarians or during fasting.

For the preparation of soups, both dry beans and canned beans are used. In the case of preservation, the time spent on cooking soup is significantly reduced - this is what the housewives think. In fact, with dry beans special efforts not required. The main thing is to soak it a few hours before cooking, and then boil until half cooked in plenty of water. One way or another, the soup turns out delicious with both dry and canned red beans.

Usually vegetables are put in soups: onions, carrots, garlic. Rarely add potatoes. Also, beans go well with cheese products, spices, herbs, mushrooms.

To make the soup tastier and more nutritious, the vegetables are first sautéed in oil, after which they are added to the broth along with the beans.

The soup is usually served with sour cream.

1. Thick bean soup with red beans and meat in a pot

Ingredients:

A kilogram of beef;

200 grams of red beans;

One eggplant;

A liter of meat broth;

6-7 potatoes (about 800 grams);

70 g of tomato paste;

garlic clove;

Bulb;

Carrot;

Spices, salt, suneli hops;

Green basil, cilantro;

Serve with sour cream and fresh tomatoes.

Cooking method:

1. We choose beef based on our preferences. If you prefer a fatty, rich soup with a thick, rich broth, then it is better to choose beef with fatty layers, such as ribs. If you want a less high-calorie dish, it is better to take lean meat, pulp.

2. Cut the meat into small cubes, with a side of about 3-4 cm.

3. We clean all the vegetables and cut them: potatoes, eggplant, carrots into large cubes, garlic slices, onions into half rings.

4. Soak the beans for an hour, then rinse and boil until half cooked.

5. Salt and season the broth with spices, mix it with tomato paste.

6. We distribute all the ingredients in portioned pots. We put vegetables and beans in a chaotic manner, put the meat in the middle. Pour in the broth.

7. We put the pots of soup in an oven preheated to 160 degrees for an hour and a half.

8. Serve garnished with chopped basil and cilantro.

2. Red bean soup with tomatoes in a slow cooker

Ingredients:

Half a kilo of chicken;

230 g red beans;

Chili pepper pod;

two potatoes;

Two tablespoons of tomato paste;

Two large tomatoes;

Vegetable oil;

Salt, spices;

A clove of garlic.

Cooking method:

1. Rinse the beans, pour cold water for 2-4 hours.

2. Cut the washed chicken into large pieces, dry.

3. Pour vegetable oil into the multicooker bowl, spread the meat, fry in the "Frying" mode.

4. Add onion half rings, continue cooking in the same mode.

5. As soon as the onion softens and acquires a delicious golden color, add chopped garlic, fry for 5 minutes until the characteristic garlic aroma.

6. Add diced tomatoes and tomato paste, mix, cook on the “Frying” mode for another 15 minutes.

7. Spread the washed beans again, potato cubes, mix.

8. Pour a liter or two of water, depending on how thick the soup we want to get. Sprinkle salt and spices.

9. Cooking red bean soup in the "Soup" or "Stew" mode for an hour and a half.

10. 10-15 minutes before readiness, put chopped chili peppers and finely chopped greens in the dish.

3. Red bean soup with vegetables in meat broth

Ingredients:

1.2 liters of meat broth;

Bulb;

Carrot;

50 grams of parsley roots;

two potatoes;

300 g red beans (cons.);

A clove of garlic;

Spices, salt, herbs;

Croutons for serving or 400 g of bread and butter for making croutons.

Cooking method:

1. If there are no ready-made croutons, cut the bread into small cubes or straws. We heat the oil in a frying pan, fry the bread until golden brown and lightly crunchy, transfer the croutons to a paper towel to drain excess oil.

2. In another pan, put the chopped parsley roots and chopped carrots, let both ingredients go until soft.

3. Pour in a third of a glass of broth, put finely chopped onion and garlic, salt and pepper. Simmer until onion is transparent.

4. Put potato cubes in the remaining broth, boil until tender.

5. Pour the potatoes together with the broth, vegetable passivation into the blender bowl, achieve uniformity.

6. We shift the puree soup back into the pan, add canned beans.

7. Bring to a boil over low heat, season if necessary, add herbs, cook for 5 minutes and turn off the gas.

8. Serve the soup with fresh croutons.

4. Red bean soup with mushrooms

Ingredients:

Half a chicken;

Bank of red beans;

200 grams of champignons;

Onions, carrots;

Potato - 3-4 tubers;

Dill, salt, laurel leaves.

Cooking method:

1. Fry, salting, onion half rings, along with chopped mushrooms, until tender.

2. Boil the chicken until tender.

3. We spread the potatoes cut into small slices and grated carrots into the strained broth.

4. As soon as the vegetables are cooked, add pieces of meat, mushroom sauteing, beans without liquid to the soup.

5. We put fresh herbs, spices, salt to taste, throw a couple of bay leaves.

6. Cook for 5-8 minutes. Serve with sour cream or mayonnaise.

5. Canned Red Bean Soup with Cheese

Ingredients:

A can of white beans (natural);

Bank of red beans (natural);

200 grams of processed cheese;

Two celery roots;

Bulb;

Garlic, olive oil;

One and a half liters of water;

Salt pepper;

200 ml dry wine (white).

Cooking method:

1. Cut the onion and celery into small pieces.

2. Fry both ingredients in hot oil, first put the onion and fry it until soft, then add the celery, fry for 2-3 minutes.

3. Pour wine into the vegetables, simmer over low heat, stirring occasionally, for 10 minutes.

4. Boil water in a saucepan, spread the melted cheese, mix.

5. As soon as the cheese broth boils, lay out both types of beans without brine, vegetable fry, salt and spices.

6. Let it simmer for 5 minutes without letting it boil.

7. Put the chopped garlic into the finished bean soup from red beans, insist, turning off the gas, for 10-15 minutes.

8. Serve with greens.

6. Red bean soup with smoked meats in a slow cooker

Ingredients:

A glass of red beans;

150 grams of smoked bacon;

Three cloves of garlic;

A third cup of tomato sauce;

30 ml olive oil;

Three stalks of celery;

Chili pod;

Spices, salt;

Peas of black and allspice;

Two carrots;

250 grams of s / c sausage.

Cooking method:

1. Soak the beans in the evening, on the eve of making the soup. Rinse the legumes, put them in a saucepan, pour two liters of water. Cook for about 30-40 minutes.

2. Cut the onion into small cubes, chop the garlic and chili.

3. Pour oil into the multicooker, set the “Frying” mode, wait until the oil warms up.

4. Spread the onion, fry for a couple of minutes, add chili and garlic, give everything together for 2-3 minutes.

5. Add the carrots, cut into strips, fry it until soft, about 5 minutes.

6. We send finely chopped celery to the vegetables in a bowl, fry until a light blush and immediately pour in the tomato sauce.

7. We also put spices, pepper and salt here.

8. Switch the multicooker to the “Extinguishing” mode, simmer the ingredients in it for 5 minutes.

9. Add pieces of bacon and raw smoked sausage fried in a pan, put boiled beans.

10. Fill with boiling water of the desired density.

11. Cook for 30 minutes by closing the multicooker lid.

12. Serve with sour cream and herbs.

Red bean soup. Red Bean Soup - Tips and Tricks

You can adjust the thickness of the soup according to your preference. Some like it when there is more broth, others like thick soups.

Add spices wisely, they are only needed to add aroma and pleasant flavor notes, and not to outshine the taste of the main ingredients of the soup.

Bean soups made from red beans cooked in a cauldron, slow cooker or in the oven are more fragrant and richer.

Cooking beans is a slow process, so it's best to plan ahead. In addition to an hour or two, which will take directly cooking, you need to take into account the time for soaking. The good news is that you don't have to do much.

How to prepare beans

The first thing to do is check the expiration date. Beans that have lain for more than a year are likely to have dried out. Such beans will not become soft and tender, no matter how much you cook them.

Sort through the beans (don't worry, this is quick) and discard any shriveled or suspicious beans, as well as stems and other debris.

Then rinse the beans thoroughly in a colander under cold running water.

The next step is soaking, and for several good reasons. First, pre-soaked beans cook faster. This, by the way, is not the main reason: without soaking, the beans will cook for only 15-20 minutes longer.

Secondly, during soaking, oligosaccharides are partially dissolved, which cause increased gas formation in the intestines.

Thirdly, there is an opinion that during soaking, beans lose the so-called antinutrients - compounds that prevent the absorption of nutrients. In particular, legumes contain phytic acid, which interferes with the absorption of zinc, calcium, magnesium, and iron.

How to soak beans

There are two ways to soak beans:

1. Slow or cold way

Proponents of this soaking method claim that it allows you to get rid of unpleasant side effects for which legumes are famous. However, keep in mind that it takes time. Place the beans in a large pot, cover with cold water and refrigerate for 12-24 hours.

For 1 cup of beans, you need 5 cups of water.

2. Fast or hot way

If there is no time for a long soak, then simply pour the dry beans into a saucepan and fill with water in the same proportion as in the previous method. Bring water to a boil and cook beans for 2-3 minutes. Then remove the pan from the stove, cover with a lid and let stand for at least 1 hour.

Please note that the volume of beans after soaking and boiling will increase by 2-3 times, so choose a larger pan.

By the way, some housewives claim that with this method of soaking the dish turns out tastier.

How to cook beans

After soaking, drain the water and rinse the swollen beans in running water. Then put it in a large saucepan and fill with water so that it completely covers the beans. Bring the water to a boil and add a tablespoon of sunflower or, so that there is less foam.

During cooking, the beans do not need to be stirred, and the pan does not need to be covered with a lid.

To check if the beans are ready, mash one bean with a fork or your fingers. Ideally, the beans should be soft but not mushy. If the beans are still crunchy, then leave them to cook further and check for readiness every 10 minutes.

Subtleties

There is a fairly common myth that salt gives the beans density and stiffness, so you need to add it at the end. In fact, salt does not affect the consistency of the beans in any way, unless, of course, you are going to pour handfuls of them into the pan. Herbs and can also be added at any time.

If the recipe calls for the addition of acidic foods, such as lemon juice, wine, vinegar or tomatoes, then do this after the beans are ready. Otherwise, the beans may not turn out as tender as we would like.

Cooked beans can be stored in the refrigerator for up to 4 days. It is recommended to use flat, shallow containers for this.

Do you have your own bean cooking secrets? Share them in the comments.

Rinse beans thoroughly in running water before boiling. Soup bean varieties can be mixed, just choose beans with approximately the same cooking time.

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

Prepare potatoes and celery. Clean and wash the roots. Cut into small cubes.

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

In a frying pan sunflower oil fry chopped onion and grated carrot until soft.

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

Add chopped sweet pepper, fried vegetables. Season to taste with ground black pepper, salt, add bay leaf. Bring to a boil. Boil 5-7 minutes.

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

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