Bean soup recipe. How to cook bean soup: recipes with photos. Bean soup mix with smoked sausage

This product is indispensable during the winter cold, as it contains many vitamins, minerals and nutrients that help maintain immunity. Recipes for soups with beans are very diverse. They are cooked in meat, mushroom broth or water. Potatoes, dumplings, sausages and meat products, carrots, onions, herbs, champignons, 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 really like this dish, it is very nutritious and can easily replace the second one. You can prepare this treat yourself, requiring a minimum of time and products. But you should carefully follow the requirements and recommendations specified in the recipe so that the result meets your expectations. It is important to strictly observe the proportions, temperature and cooking time so that the vegetables do not become too boiled, but do not remain tough.

Beans formed the basis of the cuisine of Indians, residents of Arab countries and Europe several thousand years ago. Bean soup quickly satisfies hunger, it is so nutritious and healthy. Beans contain proteins, carbohydrates, fiber, vitamins B and E, micro- and macroelements. A serving of a dish with legumes will provide a person with a daily dose of substances necessary for the body. Moreover, they are completely preserved in the dried product.

Bean soup is prepared according to a simple recipe and is good both with meat broth and lean broth. Vegetarians should definitely include it in their diet, as it compensates for the lack of proteins due to giving up meat. What other ingredients should be used to make the first dish aromatic and appetizing?

In Turkey, Greece, Cyprus and Arab countries, bean soup in meat broth is made extremely rich. The broth is cooked for several hours, and the meat is taken with bones. A bowl of this soup with pieces of meat and flatbread makes up a complete lunch.

The potatoes, carrots, herbs and spices it contains make it even more nutritious. Much more vegetables are added to lean soup to give it excellent taste.

One downside to bean soup is that you have to soak the dried beans for 8-12 hours to help them cook faster. There are several ways to prepare the main component for cooking.

2 ways to soak beans

In Russia, the most popular are white and red beans, but now on store shelves you can find such types of beans as black, green, mung beans, etc. Some of them, for example, green and mung beans, are placed in soup when boiled without soaking.

The rest will have to be washed and soaked or boiled for 3-4 hours. In the East, there are soups with lamb that simmer over low heat for just such a period of time, but even for them the beans are prepared in advance.

Method 1: rinse and soak the beans in cold water for 8-12 hours.

During this time, they will get rid of oligosaccharides and antinutrients that interfere with the rapid absorption of beans. It is recommended to change the water several times to remove harmful substances. If this is difficult, you need to add a pinch of baking soda. Any remaining liquid after soaking should be drained.

It is believed that it is better to use cooled boiled water to soak beans. It gives the beans a special softness when cooking.

Method 2: put the beans in a saucepan with a large volume of boiling water, cook for 3 minutes, then let stand in the cooling water for another 1-2 hours.

The express method is suitable when you need to quickly prepare the first dish, but forgot to soak the beans. In this case, you can use canned beans.

Rules for cooking beans

The swollen beans are washed with water and placed first in a pan of boiling water. It will reach softness in 1.5-2 hours, so other products are added to the soup taking into account the cooking time. You may need to add a little water if the beans take up a significant portion.

Meat, vegetables, herbs, spices and salt do not affect the readiness of the beans, but lemon juice and vinegar can leave them tough.

Another important point: expired, overdried beans will not become soft in the soup even after long soaking and cooking. The shelf life of beans is usually 1 year; do not use them if it has long passed.

Most would consider rich stew to be the most desirable dish, but diets and proper nutrition exclude its frequent use. You can find many creative recipes where a strong broth is not essential to good taste. Below are step-by-step methods for making bean soup.

Pre-soaking the beans and using ready-made meat broth will allow you to cook bean soup simply and tasty. The more spices and herbs there are in the soup, the more aromatic and rich it will be.

You can add celery stalks or greens to parsley or cilantro. The stems should be thinly sliced or grated and added to the soup at the same time as the potatoes.

Ingredients:

300 g red beans;
1 liter of broth;
5 potatoes;
1 carrot;
2 onions;
100 g of tomato paste or tomatoes in their own juice;
1 tbsp. vegetable oil;
herbs, spices and salt to taste.

The cooking procedure is as follows.

Pour the broth into a saucepan and add 1.5 liters of water to it, bring to a boil.
Place the soaked beans in it and cook for about 40 minutes.
During this time, peel and rinse the remaining vegetables and herbs, cut the potatoes into small cubes, finely chop the onions, and grate the carrots on a coarse grater.
Fry the onions and carrots in a pan greased with vegetable oil, after a few minutes add tomato paste to them and simmer for another 5-7 minutes.
Add potatoes to the soup one at a time, after 10 minutes. carrots with onions, after 5 minutes. add chopped greens.

With pork

Spicy pork and bean soup is widely known in South America. It is also preferred to be cooked in China, in the Sichuan province, famous for its dishes with the addition of capsicum. If desired, the soup is supplemented with sour cream or grated cheese.

Ingredients:

1.5 kg pork, cut into small cubes;
250 ml broth;
1 kg red beans;
1 carrot;
1 onion;
1-2 cloves of garlic;
2 chili peppers;
1 kg of tomatoes in their own juice;
2 tbsp. vegetable oil;
ground black pepper and salt to taste.

Pour vegetable oil into the bottom of a thick-walled pan and fry the pieces of pork in it until it is browned on all sides. During the frying process, add chopped garlic to the meat.
Place soaked beans, finely chopped chili, salt, spices on top, pour in broth and tomatoes with juice.
Cook the soup for about 1.5-2 hours until the beans are soft.

With mushrooms and bacon

Bean soup is prepared in mushroom broth, which gives it a unique aroma. It has few ingredients, but it takes a long time to cook due to the beans.

Ingredients:

200 g black beans;
100 g fresh butter;
150 g bacon;
1 onion;
1 small carrot;
1 tsp each butter and vegetable oil;
salt to taste.

The cooking procedure is as follows.

Pour 1.3 liters of water into a saucepan, after boiling, put the soaked beans in it and cook for 30 minutes.
During this time, grease a frying pan with butter and olive oil, fry finely chopped onions and carrots and diced bacon.
Lastly, add the washed and sliced mushrooms.
Place the roast in a pan, add salt and cook until the beans are ready.

There are many recipes for Tuscan soup. It is prepared with minced meat, chicken, fish or lean. The only common component included in any of its types is cream or fat sour cream.

Tuscan soup was created primarily for a hearty late lunch when you needed to satisfy your hunger. Because of this, most recipes suggest preparing a rich broth and adding cream to it.

Ingredients:

350 g white beans;
600 ml chicken broth;
100 ml heavy cream;
1 carrot;
1 onion;
1 stalk of celery;
2 cloves of garlic;
4 tbsp. olive oil;
a bunch of parsley;
3 thick slices of whole grain bread;
½ tsp. Provençal herbs, salt and pepper to taste.

The cooking procedure is as follows.

Sort the beans, rinse and soak in water for 12 hours.
Drain off the remaining water and rinse the beans again.
Boil water in a saucepan, add beans and cook for 30 minutes, then drain the water.
Boil water in the pan again and cook the beans in it for another 1.5 hours.
2 tbsp. Pour olive oil into a frying pan and put on fire, gradually adding finely chopped onion, garlic, grated carrots and a stalk of celery.
When ready, add herbs and spices and salt.
Lastly, put half of the cooked beans in the pan, pour in half a glass of broth and simmer for about 5 minutes.
Place the roast in a blender and puree it.
Pour the broth into the pan, add puree and the other half of the beans, cook for 5 minutes, then pour in the cream.
Pour the remaining olive oil into a frying pan, cut out croutons from the bread and fry them in oil, and then rub with a clove of garlic.
The soup is served in portions in bowls with croutons, sprinkled with chopped parsley.

With Chiken

The classic bean soup recipe allows for the broth to be cooked using poultry rather than meat. You can also use canned beans. It does not need to be soaked, it is immediately ready for use. The soup cooks for about an hour, including preparing the chicken broth.

Ingredients:

chicken breast;
3 potatoes;
1 sweet pepper;
1 carrot;
1 onion;
2 tbsp. vegetable oil;
herbs, spices, salt to taste.

The cooking procedure is as follows.

Wash the chicken breast, remove the skin, place in a saucepan with 2 liters of cold water and cook until tender. Add salt at the end.
Grease a frying pan with vegetable oil, fry chopped onion, grated carrots and finely chopped sweet pepper.
Peel the potatoes and cut into cubes.
Remove the cooked chicken breast from the broth and put it on a plate, and put the potatoes and beans in it and cook until the potatoes are half cooked.
Add roast, spices and diced chicken to the soup.
Before serving, sprinkle the soup with chopped herbs.

With smoked sausage

Soup with smoked meats always smells delicious and turns out rich and tasty. Sometimes sausage is replaced with smoked knuckle. The soup broth should not be strong due to the addition of sausage.

Ingredients:

600 ml broth;
250 g smoked sausage;
400 g canned beans in tomato sauce;
2 potatoes;
1 sweet pepper;
2 carrots;
1 onion;
1 tbsp. tomato paste;
2 tbsp. vegetable oil;
1 tsp dried basil, herbs, salt to taste.

The cooking procedure is as follows.

If the beans are not canned, but dried, they should be soaked for 12 hours and then cooked for 1.5 hours until tender.
Place finely chopped onions and carrots in a frying pan with vegetable oil, saute them for 5-7 minutes, then add sausage and tomato paste cut into thick circles.
Peel the potatoes and cut into cubes, and the pepper into strips.
Add potatoes and beans to the boiling broth and cook for 10 minutes.
Add frying, and in 5 minutes. until ready – dried basil.
Remove from heat and let sit for an hour.

From canned beans

In any recipe, dried beans can be replaced with canned ones. You can find cans of red and white beans at the store. There is no need to add the sauce to the soup along with it. This option will significantly save time on preparing soup.

The only drawback is the presence of preservatives, which will not be present in soaked and cooked beans.

With dumplings

If in the warm season vegetable soups are more desirable, then in winter you want to treat yourself to a first course in a strong broth with high-calorie ingredients. Bean and dumpling soup is included in the “winter” menu and will delight the family with fluffy dumplings, tender beans and vegetables.

Ingredients for dumplings:

120 g flour;
2 eggs;
60 g butter;
90 g water;
greenery.

The procedure for preparing the dumplings is as follows.

Heat oil and water in a high-sided frying pan, add flour and knead the dough until smooth.
Place the mixture in a bowl, cool and add one egg.
Finely chop the greens and add to the dough along with the second egg, knead until a plastic mass forms.

Soup ingredients:

600 ml broth;
200 g white beans;
1 carrot;
2 potatoes;
1 onion;
greens, salt to taste.

The cooking procedure is as follows.

Place the soaked beans and a whole onion into the boiling broth and cook for 30 minutes.
Add diced potatoes and coarsely chopped carrots.
As soon as the potatoes become a little softer, add the dumplings, add salt and cook for about 10-15 minutes.
Before serving, sprinkle with chopped herbs.

Conclusion

Making bean soup is accessible to novice housewives. Knowing the taste preferences of family members, it will not be difficult to choose the right recipe. This soup goes well with fresh vegetable salad and meat appetizers.

The dish is so satisfying that when served with a sandwich with cheese or meat, it is unlikely that something hot will be needed. Bean soup is served with croutons, grated cheese and chopped herbs, so that everyone can put on their plate whatever addition they see fit.

The idea of improving the recipe and trying the soup with different varieties of beans will appeal to housewives who love culinary experiments. They will not disappoint your family and guests, because bean soup almost always turns out amazing and nutritious.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

First courses must be present in a person’s daily diet. One of them is a hearty classic bean soup with broth. For us, this is just a tasty treat for lunch, and for vegetarians, bean soup replaces meat. To make the first soup truly delicious, you need to properly soak the main component and use step-by-step recipes with photos.

How to make bean soup

To cook delicious thick bean soup at home, you don’t have to use step-by-step recipes with photos, the main thing is to know some of the secrets and subtleties of the cooking process. The most important points are how long to soak and how long to boil the beans themselves, so that they do not boil over, turn out soft, beautiful, and their taste is rich and delicate.

How to soak beans for soup

Before making bean soup, it is important to prepare the beans. First, be sure to sort out the beans and rinse them under running water, getting rid of damaged and wrinkled fruits. Then the legumes are soaked, and this can be done in two ways:

Long. The process lasts from 8 to 10 hours, during which you need to change the water. If you leave the beans overnight, add half a teaspoon of soda per 500 ml of water, this will prevent the liquid from souring.
Fast. Pour 1 part baby beans with three parts water, boil, turn off and soak for 60 minutes. Then continue cooking the soup. Red legumes do not need to be pre-soaked, but then you need to add cold water (1 tablespoon at a time) to the pan and cook for about an hour and a half.

How long to cook?

The amount of time required to cook beans depends on the variety. Asparagus should not be heat treated for more than 15 minutes, otherwise all the beneficial vitamins will disappear. Canned food is sold ready-made, so it is added at the end. White and red beans must be pre-soaked, and only after that they are boiled: the first - 45-50 minutes, the second - half an hour.

Bean soup recipe

There are several ways to prepare bean soup and each of them is interesting in its own way. Each component adds new flavor and aroma notes to the dish. Choose any of the recipes, surprising your loved ones with interesting combinations. Some types of bean soups are vegetarian, others are not, in any case, remember that the calorie content of each recipe is indicated per 100 g.

Canned Bean Soup

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 21 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Beans are a very important and healthy product for humans. The protein and B vitamins they contain are absorbed by the body by 70-80%. Bean soup is also a healthy dish, and it cooks very quickly with a canned ingredient. This recipe is for those who have little time for culinary exploits. The basic set of ingredients is lean, without meat, but you can vary it at your discretion.

Ingredients:

canned beans – 1 b.;
frozen corn – 100 g;
water – 2.5 l;
carrots – 2 pcs.;
zucchini – 200 g;
oil (vegetable) – for frying;
greens, salt, pepper - to taste.

Cooking method:

Grind the carrots, cut the zucchini into strips, and fry.
Boil water, throw in the corn, after 20 minutes add the fried vegetables and beans.
After 15-20 minutes, add spices. Garnish with parsley.

From red beans

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 19 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Before cooking red bean soup, the beans must be soaked and boiled for half an hour, uncovered. This variety of beans is the most popular among chefs; it makes bean soup not only tasty, but also beautiful. Once the main component is ready, it can be added to the pan at the same time as the other ingredients.

Ingredients:

red beans - 1/2 cup;
cauliflower – 200 g;
onion – 1 goal;
tomato paste – 1 tbsp. l.;
bay leaf – 2 pcs.;
salt, herbs - to taste;
oil - for frying.

Cooking method:

Pour 2.5 liters of water into pre-boiled legumes and boil.
Add salt, 2 bay leaves, cauliflower. Cook for 20 minutes.
Saute the onion, combine with paste (can be replaced with tomato juice).
Pour in the roast and simmer for 10 minutes. Serve with fresh herbs and sour cream.

Bean soup with meat

Time: 4 hours.
Number of servings: 7 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

The recipe for bean soup with meat is an easy way to prepare a delicious, satisfying and aromatic first course. We suggest using pork here, but you can use any other meat you like. You can add some smoked ribs for a delicious flavor. Believe me, this delicious smell will attract all household members who want to taste the bean and meat soup.

Ingredients:

pork (pulp) – 0.5 kg;
white beans – 300 g;
carrots, onions - 1 pc.;
garlic – 3 teeth;
water – 6 tbsp.;
oil - for frying;
spices, herbs.

Cooking method:

Boil the pork pulp, leave the broth, cut the meat into pieces, and fry.
Rinse the beans, pour boiling water over them; when it boils, drain the liquid. Fill with new water, add broth and put on fire.
When the legumes are almost ready, add the fried onions and carrots, garlic, pork, and spices.
Put a piece of meat on a plate for each person, pour the first one, add chopped herbs.

With potato

Time: 1 hour 30 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 32 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Bean soup with potatoes is a hearty first course. It is not necessary to add meat to it, but if desired, the water can be replaced with chicken broth. Preparing such a soup is not difficult, the main thing is to prepare the legumes in advance by soaking them overnight or for several hours. Some housewives prefer to add a handful of dried or frozen beans; this does not make the taste of the finished dish worse.

Ingredients:

onions, carrots, potato tubers - 2 pcs.;
water (broth) – 6-7 tbsp.;
canned beans – 850 g;
cabbage (small) – ½ head;
celery – 2 pcs.;
canned tomatoes – 420 g;
mixture of Provencal herbs - 1 tbsp. l.;
garlic – 3 teeth;
vegetable oil – 2 tbsp. l.;
green onions, spices.

Cooking method:

Prepare all vegetables - peel and chop.
Pour oil into a thick-bottomed pan. When hot, add onion, carrots and celery and sauté for 5 minutes. Then add the garlic and spices and fry for another 1 minute.
Next, throw in the diced potato tubers, cabbage, beans, tomatoes and cover with water. When the mixture boils, reduce the heat and simmer the soup until the ingredients become soft (about half an hour).
Finally, season with spices, stir, turn off. Serve with green onions.

Vegetable soup with beans

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 60 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Legumes contain a lot of vitamins and microelements that people need, so bean soup is considered healthy and satisfying. It is recommended to cook it in the cold season to maintain immunity and strengthen vitality. For vegetarians, bean soup is generally vital, since the beneficial properties of beans are equal to fish and meat.

Ingredients:

white beans – 300 g;
carrots, onions - 1 pc.;
bell pepper – 2 pcs.;
olive oil – 1 tbsp.;
celery with leaves – 2 pcs.;
tomato paste – 3 tbsp. l.;
salt pepper.

Cooking method:

Pour water over the beans, add oil, and let them cook.
Cut all the vegetables into equal cubes, add them to the broth when the beans are almost ready, and cook for another hour.
At the end, add salt and pepper, dilute the tomato paste with water and add it too.
Stir, turn off, let it brew. Serve with greens and a boiled egg, cut into slices.

With mushrooms

Time: 3 hours.
Number of servings: 7 persons.
Calorie content of the dish: 35 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Bean soup with mushrooms is a very easy to prepare and at the same time delicious hearty dish. The broth in it turns out beautiful, transparent, rich. Even a novice housewife can cook this first dish. The recipe calls for dried mushrooms, but you can replace them with canned or fresh mushrooms. Be sure to add greens to your treat - an amazing aroma will be guaranteed.

Ingredients:

beef – 120 g;
mushrooms (dried) – 100 g;
black beans – 300 g;
onion – 1 pc.;
flour (corn) – 3 tbsp. l.;
spices.

Cooking method:

Soak the legumes overnight and boil for 10 minutes after boiling.
Then drain the liquid, add new liquid and cook for another 45 minutes.
Cut the meat into pieces, add water, after boiling, add spices and simmer for 1.5 hours.
Soak the mushrooms for an hour.
Fry the onion, add flour to it, stir.
Boil mushrooms, onions and legumes in beef broth until they are ready, season with spices.

Tomato Bean Soup Recipe

Time: 1.5 hours.
Number of servings: 9 persons.
Calorie content of the dish: 59 kcal.
Purpose: for lunch.
Cuisine: Mexican.
Difficulty: easy.

The taste of this bean soup is very piquant thanks to the spices. Beans canned in tomato sauce (as stated in the recipe) go best with this dish. However, you can take the raw beans and tomato paste separately if you prefer. By pureeing the treat, you will get a spicy puree soup. Serve the dish with rye croutons and toast.

Ingredients:

tomatoes (fresh) – 400 g;
beans in tomato (canned) – 300 g;
onion, sweet pepper, chili - 1 pc.;
garlic – 3 teeth;
paprika – 3 tbsp. l.;
coriander, ground red pepper – 1 tsp each;
oil, salt.

Cooking method:

Chop onion, garlic, chili and fry in a roasting pan.
Add paprika, coriander, red pepper. After 2 minutes, throw in small cubes of sweet pepper.
Peel the tomatoes, place in a saucepan, pour in 1.5 cups of water and simmer, kneading. Puree.
Pour them into the frying pan, add beans, salt, and cook for another 5 minutes.

White beans in a slow cooker

Time: 1.5 hours.
Number of servings: 7 persons.
Calorie content of the dish: 24 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

As always, a multicooker comes to the aid of housewives. It makes cooking easier and much faster. The situation is the same with bean soup. While the “helper” is busy cooking the first dish, you can do other household chores. This recipe is designed for a 4.5 liter bowl; for smaller volumes, reduce the amount of ingredients.

Ingredients:

white beans - 1.5 cups (for a slow cooker);
potato tubers – 6 pcs.;
carrots, onions - 1 pc.;
oil – 2 tbsp. l.;
spices - to taste;
water.

Cooking method:

Pour the pre-soaked beans and other crushed ingredients into a bowl, pour boiling water to the maximum mark.
Cook for an hour on the “Stew” program.

Meatball and bean soup

Time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 42 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

The recipe for bean soup with meatballs is one of the simplest, fastest ways to feed your family a delicious, hearty first course. The duration of the process will be halved if the meatballs are prepared in advance and frozen. All that remains is to take them out and add them to the rest of the components. You can also use commercially available meatballs.

Ingredients:

canned beans – 1 b.;
minced meat – 300 g;
potato tubers – 4 pcs.;
carrots, onions, eggs - 1 pc.;
garlic – 1 tooth;
spices, herbs - to taste;
oil, water.

Cooking method:

Cut the potatoes, add water and cook.
Prepare meatballs from minced meat mixed with garlic, onion, egg, and spices.
When the potatoes are 50% cooked, place them in the soup.
After 15 minutes, add the beans and cook for 5 minutes.
At the end, add sautéed carrots and spices. Stir and let sit for 15 minutes.

From green beans

Time: 1 hour 30 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 19 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

This green bean soup can be cooked at any time of the year. Naturally, during the vegetable season it will be much healthier, since they contain more vitamins. However, you shouldn’t refuse such an amazing treat in winter. Green beans are always on sale, and you don’t need a lot of them first, so buying them won’t put a dent in your pocket.

Ingredients:

beans (green) – 270 g;
carrots – 200 g;
potatoes – 2 pcs.;
egg, onion - 1 pc.;
salt, pepper - to taste;
oil.

Cooking method:

Cut the potatoes into cubes, add 2.5 liters of water, and let them cook.
When it boils, add ½ part of the chopped onion.
Fry the remaining half with carrots.
Half an hour after introducing the onion, add the legumes and fry, cook for another 20 minutes.
At the end, add spices and a boiled egg cut into cubes.

The very first thing you should do before you start making bean soup is to make sure that all the ingredients are fresh. If everything is in order with this, then start cooking bean soup, following step-by-step recipes with photos or taking into account these recommendations from culinary experts:

For a rich aroma, add smoked meats to the first.
If the recipe contains vinegar, ketchup, and tomato paste among the ingredients, add them at the end of cooking and add salt last. Otherwise, these products will increase the cooking time of the legumes.
For bean soup, it is better to take a large pan, because they will increase and do not cover the first one with a lid while cooking. This technique will prevent the beans from darkening.
Lately, bean soup has become increasingly popular. You can achieve this consistency using a blender. Before serving, add cream or a spoonful of butter.

Video

Today we will prepare a delicious and healthy soup with minimal calories. Such a dish will become a permanent “table dweller” for vegetarians or people observing Lent. Bean soup is not only delicious, but also easy to prepare.

Advice: Don't tell your family there is no meat in the recipe. After tasting the soup, they will forget about such a mandatory and irreplaceable ingredient, in their opinion. Unlike many other Lenten hot dishes, which are colorless and tasteless, our dish is no different from the usual one in appearance and taste.

Let's start cooking.

For the soup we will need (about 2 servings):

½ cup beans (red or white) or 1 can canned in tomato paste;
3 potatoes;
1 PC. onions;
1 carrot;
seasoning for soup;
Bay leaf;
greens: parsley, dill, green onions (to taste);
ketchup or tomato paste;
vegetable oil for frying.

Recipe

Attention! The procedure for preparing the soup itself will take you no more than half an hour. It will take much longer to carry out preparatory work if you choose dry beans.

Wash the beans thoroughly. Fill with water. The liquid should be in 2 times more than her. Leave it overnight or 6-8 h. It is advisable to change the water every 3-4h. In the morning or after some time, drain the water. Pour in fresh water and set to boil on the fire for about 1-2h. Check for readiness. Red beans take longer to cook than white beans.

While the beans are boiling, move on to the other ingredients for the soup. We wash the carrots thoroughly. Remove the skin. Grate on a fine grater.

Peel the onions. Finely chop.

Place the frying pan on gas. Pour 2 tbsp. sunflower oil. When it warms up, you can add carrots and onions. Fry until golden brown over low heat 3 min.

We wash the potatoes. Cleaning it up. Cut into cubes.

Combine all prepared ingredients in a saucepan with beans. Add potatoes and fry. Add bay leaf, herbs, soup spices, ketchup, salt. Let's cook some more 30-40 minutes. Turn off the gas and let it stand 15-20 minutes.

Advice: for aroma and taste, crush 2-3 cloves of garlic in a garlic press and add it to the soup.

Ready with beans.

You can cook with us:

We invite the family to the table.

Bon appetit.

Bean soup with mushrooms

Mushrooms are the main meat substitute when preparing any dish. You can make any soup with them. The aroma will not leave you indifferent.

1 PC. carrot;
1 PC. onion;
2-3 pcs. potatoes;
250g white or red beans;
150g mushrooms (to taste);
1 chicken egg;
70g wheat flour;
salt;
spices to taste: pepper, dried herbs.

Recipe for mushroom and bean soup without meat

We will carry out preparatory work. Fill the beans with water. Leave it on 8h. It is advisable to change the water every 3h, otherwise it may stagnate.

Advice: the amount of water and beans should be in a ratio of 2 to 1.

To prepare this soup, you can take any mushrooms you like or those that grow in your region. To prepare mushrooms for the first time, champignons are suitable. We remove the top layer from them. Pour cold water into the pan and put it on the fire. When the water boils, add the champignons. Boil no more 7 minutes. Then transfer them to a blender bowl with blades. Grind into a mushy state. Pour into a deep container.

Add the egg to the mushrooms. Mix.

Advice: Break the egg into a separate cup. This way you can check its freshness.

We wash the greens. Finely chop. Add to the dough. Also add flour. Mix thoroughly until smooth. You can use a mixer or blender.

Advice: check the dough for consistency. It should look like thick sour cream.

Let's move on to the soup.

Drain the water from the beans. Pour in fresh water and set to boil over low heat. Approximately 1.5h. When is it until it's ready? 15-20 minutes, let's move on to vegetables. Peel the potatoes. Cut into cubes. Add to soup.

Peel the carrots and grate them on a fine grater. Peel the onion and finely chop it. Carrots and onions need to be sautéed in vegetable oil. To do this, place the frying pan on high heat. Pour 2 tbsp. oils When the surface heats up, reduce the gas to minimum and lay out the vegetables. Fry 3-4min, stirring constantly. The onion should become transparent, the carrots should acquire a golden hue. Add to soup.

Salt and pepper to taste.

Let's return to the test. Start adding it to the soup with a teaspoon. We check the readiness of the dish using them. When the dumplings begin to float, turn off the heat.

The meatless bean soup recipe is ready.

Bon appetit.

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

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

In the proposed recipes, the consistency of the soup can be varied to your taste from liquid broth to 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, add salt and cook for 3 minutes. Place the cooked 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's a meat-free recipe. For meat soup, you first need to cook the meat, then add beans to it, and then follow the recipe given.

Ingredients:

Red beans - 300 g
Potatoes - 1 pc.
Carrots - 1 pc.
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 water over the beans, add spices (for example, bay leaf, black peppercorns) and cook until they become soft.

Chop the remaining vegetables and simmer for 10 minutes. Salt and pepper. Then put them in a pan 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 can be prepared with either water or vegetable broth (for vegetarians) or meat broth.

Ingredients:

Boiled or canned beans - 250 g
Potatoes - 1 pc.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Cilantro
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 onion along with carrots and garlic. Add grated tomatoes. Add salt, pepper, stir and simmer for 5 minutes.

Pour water/broth into a saucepan, add potatoes, cook until tender. When the potatoes are cooked, add the fried vegetables, beans and cilantro to the pan. Cook for 5 minutes.

Another simple recipe. Here the bean soup is tomato, with tomatoes in their own juice.

Ingredients:

Hunting sausages - 300 g
Potatoes - 700 g
Tomatoes - 400 g
Onions - 1 pc.
Spices, herbs - to taste
Water - 3.5 l

Preparation:

Peel the potatoes, cut them and put them to boil. Remove the skins from the tomatoes and grind 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 ready.

This is one of the variants of lobio - a dish of Georgian cuisine. When the beans are cooked, you need to lightly mash them with a masher - not to the consistency of puree, but so that whole beans remain.

Ingredients:

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

Preparation:

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

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

When the beans are boiled, add prunes, onions, garlic and nuts to the pan and cook for 5 minutes. Lastly, add herbs, red pepper and salt to taste.

Delicious and beautiful soup. But to ensure that it is 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.
Onions - 1 pc.
Leek - 1 pc.
Zucchini - 1 pc.
Pumpkin - 400 g
Tomato puree - 1 tbsp.
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 the potatoes, carrots, zucchini and celery, add to the pan, cook for 3-4 minutes. Then add tomato puree and simmer for another 1 minute.

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

How to prepare celery stalks. This uses part of a bunch of stems from root to foliage. Throw away the thin stems, and peel the thick ones with a knife to remove the hard skin.

Add beans, parsley, diced pumpkin to the pan and 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.
Onion - 3 pcs.
Celery - 2 stalks
Tomato paste - 1 tbsp. l.
Water/broth - 2 l

Preparation:

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

20 minutes before readiness, add diced potatoes.

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

10 minutes before they are ready, add them to the pan with the beans. Salt and add spices to taste.

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

Recipe for a tender and delicious soup with chicken breast.

Ingredients:

Beans - 200 g
Potatoes - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 2 tbsp. l.
Chicken breast - 1 pc.
Cilantro, thyme, oregano - to taste

Preparation:

Let the beans cook; when they become soft, add the potatoes. Fry onions, carrots, tomato paste and chicken fillet, add to the pan, cook for 5 minutes.

Sprinkle with herbs before serving.

The soup is prepared in just 20 minutes using the Multicook function.

Ingredients:

Canned beans - 400 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Smoked sausage - 200 g
Herbs, spices - to taste

Preparation:

In the multicooker, set the “Fry” mode, pour in vegetable oil, add chopped onions and carrots, and sauté.

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

You can diversify the bean soup with homemade noodles.

Ingredients:

Beans - 400 g
Sausage - 150 g
Bacon or ham - 150 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves

To prepare 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 beans. Pour hot water, add salt, cook until tender.

Knead the dough, cut the noodles. Boil it in salted water, drain 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, bean soup is usually prepared here without potatoes and carrots.

Ingredients:

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

Preparation:

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

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

Remove from heat and leave to steep for 10-20 minutes.

Tomatoes in one form or another are included in almost all bean soup recipes. Here they also added sweet pepper.

Ingredients:

Beans - 350 g
Tomatoes - 3 pcs.
Bell pepper - 2 pcs.
Chicken broth - 600 ml
Onion - 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, and salt. Cook for 1-1.5 hours.

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

In this recipe, you need to first prepare the beef: add cold water, bring to a boil, remove the foam. Only after this, cook the meat with the remaining ingredients in a slow cooker.

Ingredients:

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

Preparation:

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

Pour hot water into the multicooker, add meat, beans, carrots, set the “Soup” mode for 2 hours. Half an hour before cooking, add the potatoes.

An easy and delicious mushroom soup with red beans.

Ingredients:

Red beans - 150 - 200 g
Champignons - 300 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
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) and cook over low heat.

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

Add potatoes to the finished beans, bring to a boil, add frying, cook for another 5 minutes.

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
Onion - 2 pcs.
Soy sauce - 1 tbsp. l.

Preparation:

Boil the beef in one piece in cold water for 2 hours. Add spices to the water - bay leaf, parsley stems, cilantro, allspice, chili. When the water boils, remove the foam.

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

Boil the beans. Pour fresh water, add shredded cabbage, sautéed vegetables, chopped beef. 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 the vegetables over low heat.

Ingredients:

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

Preparation:

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

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

In minestrone bowls, sprinkle with basil and grated Parmesan.

Spanish recipe with smoked chorizo sausages. For the lazy housewife, since it is prepared quickly from canned beans.

Ingredients:

Canned red beans - 400 g
Canned white beans - 400 g
Smoked chorizo sausage - 250 g
Canned tomatoes - 400 g
Onion - 2 pcs.
Garlic - 2 cloves
Tomato paste - 2 tbsp. l.
Bell 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 with a lid and leave to simmer for 15 minutes.

Chop the peppers and add to the pan along with the beans, spices and herbs. When the soup boils, remove from heat and leave to steep for 20 minutes.

An original quick-cooking recipe made from canned vegetables and without potatoes. Here the soup is prepared not with water or broth, but with tomato juice.

Ingredients:

Canned red beans - 400 g
Canned corn - 200 g
Canned green peas - 200 g
Onions - 1 pc.
Tomato juice - 0.6 l
Bacon - 10 strips
Ketchup - 2 tbsp.
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 the pan and bring to a boil. Add fried onions with bacon, ketchup, corn, cook for 2-3 minutes. Then add peas, spices, Tabasco sauce and cook for another 2-3 minutes.

Classic meat bean soup with the addition of fresh or sauerkraut.

Ingredients:

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

Preparation:

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

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

Crispy chips 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 frying pan for 2 minutes on each side.