Step-by-step recipes for flavorful and nutritious mushroom and bean soup
2018-01-10 Liana RaimanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
3 gr.
5 gr.
Carbohydrates
6 gr.89 kcal.
Option 1. Classic recipe for mushroom soup with beans
There are many options for preparing soups with beans; legumes go well with almost all foods and add satiety and nutrition to any dish. Classic soup with mushrooms and beans is a great way to diversify your daily diet.
Ingredients:
- potatoes - 245 g;
- boletus mushrooms - 855 g;
- one carrot;
- one onion;
- 255 g dry red beans;
- three cloves of garlic;
- half a bouquet of dill;
- 165 g salt;
- black pepper - half a small spoon;
- vegetable oil - 85 ml;
- 160 g sour cream.
Step-by-step recipe for mushroom soup with beans
Soak the beans overnight to plump them up and cook faster.
The next morning, rinse the beans, cover with clean water and boil over low heat for a little over one hour.
Soak the boletus mushrooms, freed from contamination, in salt water for half an hour.
Rinse the mushrooms in a colander with cold water.
Peel the vegetables, chop the onion into cubes and carrots into slices.
Peel the potatoes, cut into squares, place in a saucepan with water and boil over moderate heat for 25 minutes.
Add the mushrooms and cook for the same time.
Saute the carrots and onions in oil until golden brown.
Add beans to the soup at the same time as sautéing vegetables, add salt and pepper, stir well and boil for five minutes.
Leave the soup, covered, for a few minutes to simmer.
When serving, add a small amount of sour cream and herbs to each bowl of soup.
Instead of boletus, you can take boletus, chanterelles or boletus.
Option 2. Quick recipe for mushroom soup with beans
A very easy to prepare and at the same time interesting tasting mushroom soup. This recipe does not require soaking dry beans, since canned beans are used, and instead of wild mushrooms, champignons are used, which do not require pre-soaking and cooking. Consequently, the time required to prepare a dish is significantly reduced.
Ingredients:
- 525 g canned white beans;
- fresh champignons - 315 g;
- 1 carrot;
- 1 onion;
- garlic - 4 cloves;
- olive oil - 45 ml;
- corn flour - 55 g;
- chopped parsley - 1 handful;
- a pinch of sea salt;
- black pepper - 65 g.
How to cook mushroom soup with beans
Free the onions and carrots from peels and husks, chop the onion with a knife, and chop the carrots on a fine grater.
Cut the freed champignons into slices.
Fry onions, carrots, mushrooms in a frying pan, adding olive oil, for 15 minutes, stirring occasionally.
Add cornmeal and cook for another 3 minutes.
Drain the liquid from the canned beans and place in boiling water, add the frying and cook for a little less than half an hour.
Add garlic squeezed out in a garlic pot, bay leaf to the soup and boil a little.
Add salt, pepper, and chopped parsley.
Leave for half an hour to infuse.
This soup with pickled champignons will be no less tasty, and instead of corn flour, you can add regular wheat flour to the sauté.
Option 3. Mushroom soup with beans and chicken
And to make mushroom soup with beans even more nutritious, you can cook it with chicken. When prepared, it is deliciously delicious and still light and low in calories. Fans of aromatic soups made with rich chicken broth will especially like it.
Ingredients:
- 325 g chicken breasts;
- 125 g dry red beans;
- 445 g champignons;
- potatoes - 345 g;
- onions, carrots - 120 g each;
- 65 g each of black pepper, salt;
- spices for mushroom dishes - 75 g;
- sunflower oil - 95 ml;
- chopped dill, parsley - 1 handful each.
Step by step recipe
Leave the washed beans in water for a while to swell.
Boil the breasts over low heat for 35 minutes, skimming off the foam periodically.
Remove the breasts from the broth, separate the fillets and add them back into the broth.
Add peeled and cut into squares potatoes and beans, cook for a little more than half an hour.
Fry the peeled and chopped carrots and onions in a frying pan in oil for 12 minutes.
Add peeled, washed, chopped champignons to the vegetables, stir well and fry for 15 minutes.
Season the roast with salt, pepper, spices and heat for 4 minutes.
Transfer the sautéed mixture to the soup and boil for 12 minutes.
Let the soup sit for 35 minutes.
Serve in bowls with greens.
And for a more interesting and piquant taste, instead of fresh chicken breasts, you can use smoked ones.
Option 4. Spicy mushroom soup with beans
The following recipe for mushroom soup will appeal to fans of spicy, savory dishes. The unusual combination of mushrooms, beans and chili peppers makes it indescribably aromatic, nutritious, and with a sharp taste. And boiled beans crushed in a blender give the dish a special delicate consistency.
Ingredients:
- 85 ml olive oil;
- bay leaf - 1 pc.;
- 1 pod of hot pepper;
- 3 cloves of garlic;
- 430 g fresh champignons;
- 425 g red beans;
- 85 g chopped parsley;
- black pepper, salt - half a small spoon.
How to cook
Cover the red beans with water and leave for several hours to swell.
The next morning, rinse the beans, place them in a saucepan with clean water and cook for 40 minutes over medium heat.
5 minutes before the beans are ready, add bay leaf and salt to the water.
Cool the finished beans and puree them in a blender.
Place the bean puree into the broth.
In a frying pan in olive oil, fry the chopped garlic and chili pepper, previously peeled, freed from the stalk and seeds, and cut into small cubes for 5 minutes.
Remove the garlic and chili peppers from the oil with a slotted spoon.
Fry the peeled, washed, sliced champignons in hot oil for 12 minutes, stirring occasionally. A few minutes before the end of frying, add salt to the mushrooms.
Place the fried champignons into the broth with beans and cook for 20 minutes.
Add parsley, the remaining garlic squeezed through the garlic press, add black pepper, boil for 4 minutes.
Leave covered for half an hour.
Serve in portioned bowls; place garlic croutons next to them in a separate bowl.
You can prepare this soup in the evening for lunch the next day, so it will infuse better and turn out even tastier and more aromatic.
Option 5. Mushroom soup with beans and vermicelli
Another wonderful option for mushroom soup with beans. According to the method of preparation and the available ingredients, it is similar to other recipes, only vermicelli is also added to it, which makes the soup very satisfying and incredibly tasty.
Ingredients:
- 1 carrot;
- 1 onion;
- 320 g potatoes;
- boletus - 455 g;
- red beans - 235 g;
- 45 g each salt, black pepper;
- 75 g each of chopped dill and parsley;
- one bay leaf;
- 90 ml vegetable oil.
For the broth:
- 355 g chicken legs;
- laurel - 3 pcs.;
- 5 peas of allspice;
- salt - 15 g.
Step by step recipe
Pour well-swollen red beans with clean water and boil over low heat for about 1 hour.
For the broth, wash the chicken legs, place in a pan of water and boil for 35 minutes, adding bay leaves and peppercorns, periodically removing the foam with a spoon. Remove the legs from the broth.
Throw the peeled and squared potatoes into the broth and cook for 25 minutes.
Drain the boiled beans.
Finely chop the boletus mushrooms, freed from contamination, and fry in a frying pan for 15 minutes, adding a little oil and remembering to stir.
Add the peeled and chopped onion to the mushrooms, fry until the onion softens.
Transfer the sautéed mixture into the soup, add vermicelli, herbs, salt and pepper, and boil for 8 minutes.
Insist for half an hour.
When serving, pour into plates and add sour cream to each, if desired.
This soup will be very tasty, refined and unusual if you cook it in water, adding smoked sausage or sausages cut into circles or strips.
Bean soup with mushrooms turns out very tasty, aromatic, rich and rich. And if you add chickpeas, the taste of the dish will become even more interesting. Adjust the amount of water for soup according to your taste. Some people like soups thicker, others more liquid. Therefore, control this moment yourself. You can use dry, fresh or even canned mushrooms for soup. I used fresh champignons.
Ingredients
To prepare bean soup with mushrooms we will need:
chicken parts for broth (I prepared 1 chicken thigh from 2 chicken backs);
300 g of mushrooms (I used champignons);
100 g beans;
100 g chickpeas (can be replaced with 100 g beans);
3-4 potatoes;
1 onion;
1 carrot;
greens, salt, pepper;
vegetable oil.
Cooking steps
Then strain the broth and disassemble the meat into pieces.
Place the cooked chickpeas and beans into the broth with the meat, add a little water in which the chickpeas and beans were cooked. Cut the peeled potatoes into cubes and place in the soup, put on the fire and cook over low heat until the potatoes are ready.
Separately, in a frying pan in vegetable oil, fry finely chopped onion, grated carrots and chopped mushrooms for 5-7 minutes, stirring occasionally. If you use dried mushrooms, they must first be soaked in water. When the potatoes are cooked, place the fried mushrooms and vegetables in a pan with bean soup and cook for another 5 minutes.
Add finely chopped herbs, salt and pepper to taste, bring to a boil and turn off the heat. Appetizing, hearty, tasty bean soup with mushrooms is ready, you can call your loved ones to take a sample.
Recently I found a very simple, but interesting and tasty version of soup with mushrooms - soup with beans and mushrooms. It cooks very, very quickly - less than 20 minutes, but it turns out really very tasty. This option is ideal for vegetarians or fasting people.
To prepare bean soup with mushrooms, take the ingredients from the list. Onions, carrots and garlic need to be peeled.
Grate the carrots on a coarse grater.
Cut the onion into small cubes.
Peel mushroom caps and cut into thin slices.
Fry onions, carrots and mushrooms in a small amount of vegetable oil.
Add cornmeal.
Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan.
Place the beans in a colander and rinse under running water.
Place the roast, beans, chopped garlic clove and bay into the pan at the same time. Cook for 10-15 minutes. Add salt and pepper to taste.
Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for about 20 minutes. Before serving, catch and discard the garlic.
The simplest, but very tasty soup with beans and mushrooms is ready. Enjoy!
Step-by-step recipes for making soup with beans and mushrooms in a saucepan and slow cooker: options for mushroom soup with dry and canned beans
2018-07-15 Oleg MikhailovGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
2 gr.
2 gr.
Carbohydrates
5 gr.40 kcal.
Option 1: Classic bean and mushroom soup recipe
Any wild varieties of mushrooms require careful handling. Of course, this is not a reason to refuse such products, but you need to constantly remember about safety. If you are not confident in your knowledge, it is better not to pick mushrooms yourself, but buy dried ones in the store. If they are collected in compliance with all requirements, there must be special markings on the packaging indicating this.
Ingredients:
- two handfuls of dried mushrooms or 400 gr. fresh;;
- large white onion;
- three large potatoes;
- beans, dry - 250 grams;
- small sweet pepper;
- a handful of greens;
- one carrot;
- a glass of sour sour cream;
- salt, bay leaf, allspice;
- 200 grams of tomatoes and a spoon of pasta.
Step-by-step recipe for soup with beans and mushrooms
Dried wild mushrooms soaked in water in soup are much more aromatic than completely fresh ones; if possible, use them. Rinse under the tap in a colander, transfer to hot water and soak in it for an hour or two. Much earlier, about eight hours before cooking the soup, add water and let the beans soak.
We cook the sauteed soup in aromatic oil, pour it into a massive frying pan and turn on low heat. While the oil is hot enough, there is enough time to peel and dissolve the onion into half rings and cut or grate the carrot into long strips.
Bring the onion to translucent first, add the carrots and increase the heat slightly. Rinse the tomatoes and cut into slices, sauté about four minutes after the carrots. Lightly add salt to the roast, add bay leaves and heat it with the vegetables for about five minutes.
Place the pulp of the pepper, peeled and cut into centimeter squares, after the tomato. Pour the mushrooms, along with the infusion formed during soaking, into a saucepan, add the beans strained from the water, and bring with hot boiled water to a volume of 3.5 liters.
Cook the soup at a slow simmer under the lid, first for a quarter of an hour, then add the sauté to it and extend the time for another ten minutes. Check the beans, if they are already soft enough, add salt and pepper the soup to taste. We keep it for up to five minutes at the lowest heat, season it with herbs and, with the burner turned off, let it brew for a short time. When serving, lightly coat the soup with sour cream, and offer it in a gravy boat.
Option 2: Vegetable soup with beans and mushrooms quick recipe
Take a celery root the size of a large apricot, add half of it to the vegetable broth along with other vegetables, and grate the other half into a sauté. For even more flavor, add parsley root to the soup along with the potatoes and remove it before serving.
Ingredients:
- champignons - 150 grams;
- a couple of medium-sized carrots and onions;
- one root and stalk of celery;
- half-liter jar of canned colored beans;
- salt, spicy mixture of peppers, cloves, bay and coriander;
- oil;
- three potatoes;
- garlic;
- half a glass of a mixture of juicy greens;
- small young zucchini.
How to quickly cook soup with beans and mushrooms
In the vegetable broth, and you will have to cook it ahead of time, we use a stalk of celery, cut into slices, one onion, just peel it and cut it in half, and one carrot, cut into six pieces. Boil the vegetables in two liters of water for about forty minutes, then add all the spices to taste and boil for another ten minutes. Strain the broth and discard the vegetables.
After peeling, cut the celery root and the second carrot into strips. Chop the garlic so that only a spoonful comes out, loosen the onion into half rings. It’s quicker to prepare vegetables for the soup in two frying pans, pour a spoonful of oil into each and heat over medium heat, add onions and garlic to one, carrots and celery to the second.
Cut the champignons into slices, cut the zucchini into centimeter cubes, add the mushrooms to the onions that have become translucent, and add the zucchini pulp to the carrots. Add salt and a little pepper to the onion sauté, sprinkle the carrot sauce with chopped coriander. Simmer for three minutes and turn off the heat, rinse the beans from the sauce.
Boil the vegetable broth again, cut and dip the potatoes into it in the form of short sticks. First, after the potatoes have boiled for five minutes, add fried zucchini to the soup, followed by mushroom after the same time. Immediately add the beans. Cook for ten minutes, only then add salt completely.
Option 3: Soup with beans and mushrooms in a slow cooker
Add another large juicy onion to the list of products, cut it into short slices, three centimeters long. Heat a spoonful of aromatic oil in a frying pan and add salt in an amount corresponding to the portion of soup in the pan. Lower the heat and fry the onion slowly until brown. Place this frying into the bowl at the end of the last stage; do not add additional salt to the soup.
Ingredients:
- three hundred grams of frozen chopped oyster mushrooms or champignons;
- a handful of soaked boletus or other forest mushrooms;
- three hundred grams of potatoes;
- two carrots;
- 150 grams of onion;
- salt and simple spices;
- three hundred grams of dry beans, preferably white.
How to cook
Three hours of soaking is enough for beans. If you have white beans, change the water once; for colored beans, it is advisable to do this three times and drain it at the end of soaking.
Soak wild mushrooms in boiling water for an hour, then chop if necessary. Chop or chop the peeled onion, but very finely, grate the carrots, and dissolve the potatoes into cubes or thin slices.
Start the multicooker in baking mode, pour in the oil in a thin layer and, after three minutes, add the carrots and onions. Salt the sauté and fry for up to a quarter of an hour, stir several times with a spatula.
Pour the mushrooms into the bowl, along with the water in which they were soaked, add the beans (without water) and potatoes. Do not salt the vegetables, but season them with pepper, pour in boiling water so that the level of food and water rises just above the four-liter mark.
Add bay leaf as desired, cover the lid tightly and turn on the simmer mode for an hour and a half. Salt the finished soup to taste and heat for another five minutes in the appropriate mode.
Option 4: Hearty but light tomato soup with beans and mushrooms
This recipe may well compete with any other for the right to be considered fast. The list of products is also quite laconic, so why not classify the dish as economy class? If we evaluate it from the point of view of usefulness and satiety, then it is in no way inferior to many soups made with meat broth.
Ingredients:
- one hundred and fifty grams of fresh champignons and dry beans;
- one carrot and one juicy salad onion;
- spoon of tomato;
- a handful of dill;
- salt and fine pepper;
- four small potatoes.
Step by step recipe
If necessary, soak the beans for about a couple of hours. Change the water exactly after an hour, and in the second pour, two liters in volume, cook the beans until tender. We peel the onion, scrape the thin skin from the carrots, and also cut off the skin from the potatoes.
Place small, centimeter cubes of potatoes into the pan with the beans. Cut the onion into half rings and place directly from the cutting board into a frying pan with hot oil. Coarsely grate the carrots there.
Simmer the vegetables together for about three minutes and cut the mushrooms into slices. Stir, fry the champignons until softened and pour in a glass of water with the tomato dissolved in it. Warm up the sauté for a couple of minutes and transfer to the soup.
Cook the soup for literally three minutes and sprinkle with chopped herbs. Let it soak in the aroma of dill for a short time.
To prepare the soup we will need mushrooms, potatoes, onions, carrots, beans, garlic, dill, salt, pepper and vegetable oil.
To speed up the cooking process, soak the beans in cold water overnight, and in the morning drain the water, add fresh cold water and boil until tender (I cooked the beans in 1.5 hours). It all depends on the size and type of beans. We clean the mushrooms from dirt and chop them finely.
We wash the mushrooms, add 3 tablespoons of salt and 3 liters of cold water. Leave for about 20 minutes. Insects, if they remain in the mushrooms, will come out and die. After this, rinse the boletus well under running water.
Cut carrots into slices.
Peel the potatoes, wash them and cut them into cubes. We send it to cook.
When the potatoes boil, add mushrooms and beans to them, continue to cook the soup for about 20 minutes.
Fry the onions and carrots in vegetable oil, stirring occasionally, until slightly golden brown. 5 minutes before the end of cooking, add the fried vegetables to the soup with mushrooms and beans, add salt and pepper, and add the garlic squeezed through a press. Finely chopped greens can be added to the soup at the end of cooking along with frying, or directly into the plate when serving.
Continue cooking over low heat for another 5 minutes. An unusually aromatic, tasty, satisfying mushroom and bean soup is ready. Serve with sour cream.
Bon appetit!
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