Step 1: prepare the beans.
First, heat a full kettle of purified water and cool it to room temperature. Then we spread the beans on the countertop, sort it out, at the same time getting rid of litter of any kind, throw it into a colander, rinse and pour it into a deep saucepan. We fill the kernels with a large amount of cooled water, so that it not only covers them, but is also at least 10–13 centimeters higher. Leave the beans in this form at room temperature for 7-8, and preferably 12 hours i.e. all night long. During this time, the beans will swell and get rid of excess sugar, as well as most of the other substances that cause fermentation in the body.Step 2: Boil the beans.
After the required number of hours, or the next day, we again send the beans to a colander and rinse again. Then we transfer it to the same pan, fill it with new purified cold water and put it on a strong fire. After boiling, reduce its level to medium and cook the legumes, uncovered, for 40-50 minutes or 1 hour until soft, stirring occasionally with a wooden spatula.
Step 3: Prepare the Chicken.
We don’t waste a minute, we begin to prepare the chicken, rinse it thoroughly, dry it with paper kitchen towels, put it on a cutting board and get rid of cartilage, excess fat, and film with a sharp knife.
Step 4: Cook the chicken broth.
Then we transfer the meat to a new deep pan, pour 1.5 liters of purified water, put it on medium heat and, after boiling, reduce it to a level between the smallest and medium. Cook the broth covered with a lid for 25–30 minutes, periodically removing a gray-white film from its surface with a slotted spoon - a coagulated protein.
Step 5: Prepare the vegetables.
While the chicken is cooking, using another knife, we peel the vegetables indicated in the recipe and wash them together with fresh herbs. Then we dry everything with paper kitchen towels, put it in turn on a clean board and continue preparing. We cut the potatoes into slices ranging in size from 2 to 2.5 centimeters, transfer them to a bowl of cold water and leave it there until use, so as not to darken.
We chop the onion into cubes 1 cm in size, and chop the carrots in the same way or three on a medium or large grater. Finely chop fresh dill or parsley, distribute the slices into separate bowls, put the rest of the products that will be needed to prepare the dish on the countertop, and move on.
Step 6: prepare boiled meat.
The broth will cook faster, so when it's ready, just move it aside, take the meat out of the pan, move the chicken to a clean bowl and cool to room temperature. Then we either cut it into small portioned pieces, or use two table forks to disassemble it into fibers.
Step 7: Prepare the boiled beans.
After the beans reach the desired consistency, we throw them into a colander, rinse under streams of cold running water and leave them in the sink until use to drain excess liquid.
Step 8: Bring chicken soup with beans to full readiness.
Then again put the broth on medium heat, bring to a boil, send chopped potatoes, onions and carrots into it. Cook vegetables for 20 minutes almost to full readiness with a little drilling. Then we add beans, chopped chicken meat, salt, ground black pepper, bay leaf, dried dill, parsley to taste and gently mix everything until a homogeneous consistency.
After that, cover the dish with a lid, keep it on the stove for another 5–7 minutes and turn off the fire. We give the opportunity to brew at least some more 10–12 minutes, then with the help of a ladle we pour it in portions on plates, if desired, season with finely chopped fresh dill or parsley and go to taste!
Step 9: serve chicken soup with beans.
Chicken soup with beans is served hot as the first main course for dinner. Serve it in deep plates, optionally garnished with fresh dill or parsley. As an addition to this simple, but at the same time hearty dish, you can offer cream, sour cream, tomato sauce, pickles, marinades, salads and, of course, bread, croutons or crackers. Cook with pleasure and enjoy homemade food!
Enjoy your meal!
Very often, raw beans are replaced with canned ones; they must be put in ready-made broth along with chopped boiled meat;
If desired, onions with carrots can be fried in butter or vegetable oil until soft and added to the soup along with beans, prepared chicken meat, and spices. Then boil for 5-7 minutes, insist and serve;
If during the cooking of the beans the liquid boils away very quickly, it is better to periodically add a little more water so that it always covers the kernels;
To prepare the soup, you can use any parts of the bird: drumsticks, thighs, wings or a soup set. Regardless of the choice of parts of the bird, do not forget that they are cooked for different times, ranging from 20-25 minutes to 1.5 hours, especially if the chicken is homemade, not broiler.
We can constantly talk about the benefits of white, red, yellow and other beans, but we must not forget that bean dishes are also very tasty and nutritious. In this sense, bean soup with chicken can become an indispensable dish. Chicken broth is considered more dietary, so the recipe for this soup can also be used in baby food.
Also, this recipe is versatile, because you can vary the ingredients as you wish. For example, there is a recipe for red bean soup and white bean soup, for the broth you can take chicken legs if you like the soup richer, or you can use chicken breast so that there is not too much fat in the broth. You can also add corn or pasta to make the dish thick and satisfying. Someone turns some of the potatoes and beans into a puree to make a creamy soup.
In a word, chicken soup with beans is a constant opportunity to carry out bold culinary experiments in the kitchen!
So, to prepare 10 servings of this wonderful soup, take the following products:
- chicken meat (legs or breast) - 400 grams;
- water - 2.5 liters;
- dry (white or red) beans - 200 grams;
- potatoes - 3 pcs.;
- canned corn - 150 grams;
- carrots - 1 pc.;
- vegetable seasoning or a set of spices for soup - 1 tbsp. a spoon;
- tomato juice - 200 ml or ketchup - 3 tbsp. spoons;
- vegetable (sunflower or olive) oil;
- salt - to taste;
- a slice of lemon;
- any seasonal greens.
Recently, oregano seasoning, in fact, ordinary oregano, has become widespread in cooking. This seasoning has always been used in Mexican and Indian cuisine, as it goes very well with beans and tomatoes, revealing all its flavor in chicken broth, which gives reason to add this spice to our bean soup recipe.
Cooking order
- Soak the beans in cold water in the evening (5-6 hours is enough).
- Put the chicken meat (previously separated from the skin and bones) into cold water, and when the water boils, remove the foam and leave to cook over low heat for another 20 minutes.
- Cut the boiled chicken pieces into small pieces and send back to the pan.
- In parallel with the cooking broth, do one more procedure: rinse the soaked beans and cook for 40-45 minutes (depending on the variety and size of the beans).
- Peel the potatoes and cut into small pieces (cubes or strips).
- Peel the onion, cut into half rings and fry until golden brown.
- Scrape the carrots, rinse well, grate coarsely, and then add to the onion and simmer everything together for another 5 minutes.
- In the finished broth, put the finished beans, potatoes and cook for 20 minutes.
- Then add already cooked onions and carrots, canned or thawed corn, pour in tomato juice or put 3 tablespoons of ketchup.
- After 5 minutes, sprinkle the soup with dried vegetable seasoning, basil or oregano, salt and leave to simmer for another 2-3 minutes under a lid over low heat.
- To the table, this soup is best served with chopped herbs and a slice of lemon.
The cooking time for this dish in the active mode is 60 minutes, another 5-6 hours will be required for the dry beans to swell.
Fans of thick rich soups can "improve" this recipe by performing the following operation. Part of the potatoes can be boiled separately, then put in a blender, half of the red beans can be removed from the soup and added to the potatoes in a blender. Turning on the device, you need to turn the vegetables prepared in this way into a puree and put the resulting mass into a pot with soup. The puree will dissolve in the broth, making the soup thick and very satisfying.
If you still prefer a recipe with a more liquid consistency of the soup, then you do not need to turn these ingredients into "porridge", but simply leave them ready.
The same with additives: lovers of different vegetables can, at their discretion, add corn or green peas (of course, frozen vegetables will be more useful than canned ones). Pasta is added to the recipe of the dish, usually only for the sake of children, who, as you know, adore horns, spirals, stars and other forms of pasta.
In this case, it should be borne in mind that such a soup should be eaten immediately after cooking, because pasta, even from the hardest varieties of wheat, tends to swell, so in a heated dish they will look unappetizing, and the taste will be completely different.
The choice of beans, red or another color, may be based on a ready-made recipe, or may be dictated solely by your taste preferences. Some, on the contrary, prefer bean soup with chicken as a variety of colors: not only red broth, but also yellow corn, green parsley leaves and white bean grains.
In contact with
To prepare chicken broth, you can take different parts of the bird. Wings, legs, tender breast, neck and giblets will make your soup rich and fragrant.
Before cooking, the meat must be washed in cold water, and the tomato should be soaked for 30-40 minutes to remove blood clots. After that, pour 2 liters of water at room temperature, put the pan on medium heat and watch when foam appears on the surface. Carefully and carefully remove all of it, salt the broth, reduce the heat to a minimum and, with a slow boil, bring it to readiness. If this is not done, the broth will turn out cloudy and opaque. In time, it will take 50-90 minutes - it all depends on the “age” of the chicken.
In order for the beans to cook faster, they must be soaked for 3-4 hours or overnight. It is advisable to do this in advance so that it swells better. Otherwise, it will take 1.5-2 hours to cook. But there is a little secret: if you add 100 ml of cold water 3-4 times during cooking, it will cook faster. I used young beans frozen from autumn. In the most extreme case, you can take canned.
So, add pre-soaked beans to the broth.
Immediately after the beans, send the potatoes cut into medium cubes, cook over low heat.
Divide the medium onion first in half, and then into a quarter and thinly slice. Fry until soft in sunflower oil.
Add peeled and chopped carrots.
As soon as the onion begins to lightly golden, put 1 teaspoon of a good thick tomato paste. Pour in 1 cup of homemade tomato juice. It can be replaced with tomatoes in their own juice, grated through a fine sieve. The skin should not get into the soup. Bring the contents of the pan to a light boil.
Next, add corn (you can use boiled frozen corn or cut from fresh boiled corn cobs, as well as from a jar, after draining the liquid), dried basil, oregano, freshly ground black pepper and finely chopped red hot chili pepper. Don't overdo it with red pepper! If you are cooking for kids or you are just not a fan of spicy, do not use it at all. Let it boil for 2-3 minutes.
For all admirers of tasty and healthy food, it is no longer a secret that freshly brewed soup should be on the table every day. It is useful for our stomach, perfectly satisfies hunger and gives vital energy.
Therefore, today we invite you to cook with us a delicious, hearty tomato bean soup with chicken. In the cuisines of many countries of the world, bean soup has its own interpretation and its filling, but all these recipes, despite their diversity, are invariably united by the most important ingredient - beans.
We decided to cook our bean soup with tomato, as this tandem is very successful and makes the dish brighter not only in appearance, but also in taste, but to please everyone, the soup will be with chicken, or rather with its wings. You can use any other part of your choice. Our chicken is not homemade. Home cooking takes longer.
Ingredients
- White beans (you can use any) - 100 g;
- Chicken wings - 2 pcs. (or other parts);
- Purified water - 1.5 l;
- Potato - 1 pc.;
- Carrots - 1 pc.;
- Onion - 1 head;
- Tomatoes - 2-3 pcs. (can be replaced with juice or tomato paste);
- Garlic - 1 clove;
- Salt kitchen - to taste;
- A mixture of peppers - to taste;
- Vegetable oil - 2 tablespoons;
- Butter - 20-30 g.
Cooking
It's no secret that beans require a long cooking time, and to make this process less time-consuming, we use a little secret.
Let's go through the beans to remove those instances where there are holes that are made by bugs, we definitely delete such beans. Next, rinse it and fill it with cold water. The water level is about two fingers higher. It is most convenient to do this procedure at night or in the morning for the whole day if you cook soup in the evening. Rinse the beans after soaking.
The beans are ready, and it's time to start cooking the rich chicken soup. Place the beans in a pot of cold water and bring to a boil. The lid should not be tightly closed before boiling, as legumes tend to “run away”.
We cook for about 40 minutes. During this time, wash and soak the chicken meat in cold water. After the proper time has elapsed, put the chicken wings in the pan.
We remove the foam after boiling and leave the broth to cook, and we ourselves proceed to prepare the remaining ingredients of the soup.
Peel the potatoes, wash and cut into small cubes.
Throw in the broth after the chicken boil for 20 minutes.
We clean onions and carrots. Grind the carrots on a fine grater, cut the onion into smaller pieces, chop the garlic with a knife.
We heat the frying pan, pour in the vegetable oil, add the butter and then pour the onions and carrots. We pass over low heat under the lid for 5-7 minutes.
During this time, prepare the tomatoes. We cut them in half and rub on a coarse grater, discard the skin.
Add a tomato and a little sugar (1 teaspoon) to the passivated vegetables. Stir and let simmer for a couple more minutes.
Then pour it into the soup, add salt, a mixture of peppers and garlic. Let it boil for about 5 minutes, try, turn off the fire.
Pour hearty, delicious tomato bean soup with chicken into plates, add greens and proceed to the meal.
Instead of fresh tomatoes, you can use tomato paste or canned tomatoes in their own juice.
Ideally, it is advisable to soak dry beans overnight, then it will significantly reduce the cooking time, but more often I rarely think about what I will cook tomorrow, almost always, it's impromptu. And this time is no exception, so I started cooking the beans in a separate saucepan at the same time as the chicken broth. For 2 hours, while the chicken broth gurgled over moderate heat, I managed to cook the beans, while the soup turned out to be quite transparent, as I like.
For cooking you will need:
- Beans -100 gr.
- Chicken -1/2 pc. (600 gr.)
- Potatoes -4 pcs.
- Carrot -1 pc.
- Onion -1 pc.
- Vegetable oil -2 tablespoons.
- Salt, pepper and spices to taste.
As I said earlier, we wash the beans, fill them with water and set to cook in a separate saucepan over low heat for 2 hours. You can add water if necessary.
Divide the chicken into pieces 
rinse under running water and set to boil, as soon as a foam forms, remove it with a slotted spoon. Reduce the heat and simmer for a couple of hours to form a strong, rich broth.
We clean the potatoes, cut into arbitrary sticks. We send it to the soup. 
Three carrots on a coarse grater, finely chop the onion. Fry until golden brown. 
We add everything to the soup. The last step is the beans, during which time they will be completely cooked and will be very soft, like boiled potatoes. 
We send the beans to the soup, do not forget to salt and add spices to taste.
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