Prepare bean soup correctly. How to cook beans: simple and clear instructions. White beans in a slow cooker

Bean Soup Recipes

2 hours

57 kcal

5/5 (2)

Beans are the real queen of beans: nutritious, tasty, aromatic when cooked correctly, and harmoniously combined with other foods. Unfortunately, it does not appear on our tables very often. Thanks to this recipe, you will finally learn how to make delicious white bean soup!

Making White Bean Soup

Kitchen appliances: frying pan and saucepan.

Ingredients

How to choose the right ingredients?

The main key to the success of bean soup is high-quality beans. Remember that good beans should be whole and dry. If the beans are wrinkled, it is better not to buy them.
The color of the beans is not particularly important, since it does not really affect the taste and calorie content. However, it should be borne in mind that it is white beans that cook the fastest.

Step-by-step cooking recipe

Step 1: The preparation for this soup starts long before you even put the pot on the heat. But it's all about the beans! This capricious, intractable young lady must first be soaked in cold water - at least 4 hours, maximum - at your request.
Step 2. Then the process of boiling the beans begins. It is not only very capricious, but also very slow, so we will cook it for a long time and tediously: 30 minutes on high heat and 1 hour on low. In the meantime, the beans are getting ready, start preparing other ingredients.
Step 3. Peel the tomatoes, remove the seeds and chop finely.
Step 4. Cut the carrots into half rings.
Step 5. Chop the onion and garlic as much as possible.
Step 6. Cut the chili pepper into strips, chop the onion and parsley.
Step 7. Fry onions, garlic and peppers in hot oil, then add carrots and tomatoes to their fiery and hot company and fry for about 10 minutes.
Step 8. Add tomato paste and oregano to the vegetables in the pan and cook for another 2 minutes.
Step 9. Now finally put the entire vegetable mixture into the pan, where the beans are finally almost ready, and cook the soup for another 30-40 minutes. 5 minutes before cooking, add salt, pepper and bay leaf. Serve the soup hot, sprinkled with chopped green onions, along with delicious fried croutons.

Video recipe for making classic bean soup

When you urgently need to understand how to cook a particular dish, the most important thing in a video recipe is clarity and conciseness. Watch this video and you will have no questions left about how to cook real bean soup. In addition, you will learn how to decorate its presentation simply and elegantly.

Fasolka's secrets

If you want to reduce the time of soaking the beans, you can pour boiling water over them for 1 hour, but this method has many disadvantages: the taste of the dish will be less vibrant, and the beans themselves may burst during the cooking process.
Never use the water in which beans have been soaked to make soup.
You only need to cook bean soup over low heat, then all the ingredients will cook evenly, and the taste of the soup will be soft and rich.
Spices play a big role in bean soup, and depending on your choice, the flavor of the dish will change. In addition to oregano, basil, marjoram, coriander and nutmeg go well with beans. You can give preference to one particular spice, or you can experiment with their combinations.

Soup preparation options

The recipe given in this article is a classic one; various variations can be made on its basis. First of all, this will be of interest to meat-eaters, who should have been skeptical about the recipe for this, although nourishing, but essentially lean dish. But don’t rush to conclusions, gentlemen, fans of pork and beef, and take it to your culinary treasure chest.
The recipe for red bean soup will be no different from the classic one, but its color scheme and flavor nuances will diversify your menu.
The bean soup recipe can vary depending on your needs. If you don't have enough time to soak the beans, you can make green bean soup. Green beans do not require long-term heat treatment, so you can add them 15-20 minutes before the soup is ready.
What modern housewives haven’t come up with to simplify and speed up the cooking process! If you are comfortable with kitchen appliances, then it will not be difficult for you to cook. Well, isn’t it great when a delicious dinner is prepared with minimal participation from you?
It also requires a minimum of effort; it can be easily prepared even in a student dormitory (tested from personal experience).

Friends, remember that bean soup is simple and tasty, save our recipes, and in return share yours in the comments!

Bean soups are popular in many countries. Previously, it was the food of the poor, as beans are very filling and inexpensive. Nowadays, red bean soup can be included in the most sophisticated restaurant menus. But, of course, such a dish can be prepared at home.

The main ingredient of bean soup is, of course, beans. To prepare the first course, you can use dry beans or canned food. In the latter case, the soup can be cooked much faster; the beans from the can should be rinsed and added to the pan when all the other ingredients are almost ready.

If dry beans are used for soup, they must first be boiled. The beans take a very long time to cook, about 4 hours. To speed up the process, you need to soak the beans in cold water in advance. If the soaking time is 6-8 hours, the cooking time will be halved.

As a rule, red beans are boiled separately, as they strongly color the broth. To get a clear soup, the beans should be cooked until tender, rinsed well and only then dipped into the prepared broth or water.

You can prepare bean soup with meat or chicken broth, but lean versions are no less tasty. As a rule, fried onions and carrots are added to the soup; you can also add other vegetables - potatoes, cabbage, bell peppers. Red beans and tomatoes go very well.

Interesting facts: red beans are comparable in content of easily digestible proteins to fish and meat. Therefore, fans of vegetarian cuisine should definitely include this product in their diet.

Classic red bean soup

You can cook classic red bean soup using water or meat broth. If the second option is chosen, then you need to pre-cook the broth and strain it. Cut the meat from the broth and put it back into the pan.

300 gr. red beans (dry);
1 large potato;
1 carrot;
1 onion;
2-3 cloves of garlic;
1 tomato;
piece of celery root (optional);
spices and herbs to taste;
3 tablespoons vegetable oil;
2 liters of broth with meat or water.

Soak the beans in cold water for several hours in advance. Then we rinse, fill with fresh water, and set to cook. Bring to a boil over high heat, then reduce heat and simmer until soft. When the beans become soft, add salt and cook for another 10 minutes.

Read also: Kholodnik soup - 6 best recipes

Let's clean all the vegetables. Cut the potatoes into small cubes, put them in boiling water or broth, and add salt. Using vegetable oil, prepare a fry of chopped onion, grated carrot and finely chopped tomato. If desired, you can add small cubes of celery root. You must first remove the skin from the tomato.

When the potatoes are ready, add the boiled beans, washed in water, and the prepared fried vegetables into the soup. Stir and adjust to taste using your favorite spices. Serve the soup, sprinkling each serving with fresh herbs.

Tomato bean soup with vermicelli

Tomato soup prepared with red beans is very tasty.

1 liter of water or chicken broth;
2 onions;
2 carrots;
1 stalk of petiole celery;
150 gr. cherry tomatoes;
2 cans of red beans in tomato sauce;
1 tablespoon of tomato paste;
2 tablespoons vegetable oil;
40 gr. vermicelli;
1 bay leaf;
2 sprigs of thyme;
salt and pepper to taste.

Peel the carrots, onions and celery, cut everything into small cubes. Place a thick-bottomed pan on the fire and pour oil into it. Place the chopped vegetables in a saucepan and fry over medium heat until soft, 8-10 minutes. Add thyme leaves and bay leaves, turn up the heat and, stirring, fry for 2-3 minutes. Add tomato paste and mix well to combine the tomato with the vegetables.

Place the beans from the cans into the pan along with the tomato sauce. Cut cherry tomatoes in half and add to the rest of the vegetables. If you use regular tomatoes, then you need to peel them and cut them into slices.

Pour in hot broth or boiling water and stir. Let it boil and simmer for five minutes. Then add the vermicelli and cook for another 5-7 minutes until done. Let the finished soup stand covered for ten minutes, after which it is ready to serve.

Bean soup with meat

A more satisfying version is prepared with meat. You can use any meat to suit your taste.

500 gr. meat with bone;
220 gr. dry beans;
1 large carrot;
80 gr. celery root;
40 gr. parsley root;
75 gr. tomato paste;
1 onion;
2 potatoes;
2-3 tablespoons of vegetable oil;
parsley;
dry mint on the tips of the knife;
salt, pepper, savory to taste.

We soak the beans in advance so that they cook faster. We take two pans. Place the washed red beans in one, add fresh water, and cook until tender without adding salt. The beans should become soft, but not overcooked or burst.

Read also: Sausage soup - 10 quick recipes

In another pan, cook the meat broth. We wash the meat, fill it with cold water and put the pan on high heat. As soon as the water boils, remove any floating foam from the surface and reduce the heat greatly. Cook the meat until tender; the cooking time depends on the type and type of meat.

At the end of cooking, add bay leaves and allspice peas to the broth. Remove the finished meat and let it cool slightly. Strain the broth. We chop the meat and put it in the broth, add boiled and washed beans and diced peeled potatoes. Bring to a boil and add salt. Cook until the potatoes are ready.

Prepare vegetable dressing. Finely chop the onion and fry it in vegetable oil. Then add grated parsley root, celery and carrots. Stirring, fry everything together until the vegetables are ready. Add tomato paste to the vegetables and stir, keep on fire for a couple more minutes.

Transfer the prepared tomato dressing into a saucepan with soup. Mix. Add dry mint, pepper and any other spices as desired. Finely chop the parsley, add to the soup, stir and turn off the heat.

Advice! If desired, you can season the soup with crushed garlic. To do this, two or three cloves need to be chopped, ground and placed in hot soup.

Canned red bean soup with chicken

You can cook chicken soup with red beans, it turns out very tasty. Let's prepare it from canned beans in our own juice.

400 gr. chicken, you can take any parts or even a soup set;
300 gr. red beans;
1 onion;
1 carrot;
1 bell pepper;
2 potatoes;
2.7 liters of water;
2-3 tablespoons of vegetable oil;
herbs, salt and pepper to taste.

We rinse the chicken, fill it with cold water and set the broth to cook. Don’t forget to remove the foam from the boiling broth. At the end of cooking, you can add spices to the broth - allspice, bay leaves. Remove the finished chicken and strain the broth. Separate the chicken meat from the bones and put it back into the broth.

We clean all the vegetables and chop them. Potatoes - in larger cubes. Onions, bell peppers and carrots – very small. Place the potatoes in the boiling broth and add salt. Fry the remaining vegetables in vegetable oil until tender.

Open the can of beans, pour its contents into a colander, and rinse with cold water. When the potatoes are ready, put the beans in the soup, and add the prepared roasted vegetables there. Add spices to taste, cook for another five minutes and turn off.

Red bean soup

You can make a delicious puree soup from red beans. If you cook it according to the proposed recipe, it will turn out to have a delicate consistency, but with a rich taste.

300 gr. red dry beans;
1 onion;
4 cloves of garlic;
1 carrot;
100 gr. fresh or canned tomatoes;
1 liter of vegetable broth or water;
4 tablespoons soy sauce;
2-3 tablespoons of vegetable oil;
0.5 teaspoon of ground cumin;
a pinch of nutmeg;
salt, pepper to taste;
a few sprigs of herbs for serving.

Bean soups

A delicious, very filling and aromatic lunch - at your service is a recipe for bean soup with meat, as well as step-by-step photos and videos of preparation. Try it too!

1 hour

125 kcal

5/5 (3)

It’s hard to live without hot soup even in summer, let alone winter. You come home hungry and covered in snow, and there it is on the table - a fragrant, satisfying and very attractive soup. Just a dream! That is why I often prepare this wonderful dish either from white or red beans, using a simple and inexpensive set of ingredients. This is exactly the option when everything is prepared very simply, but it turns out very tasty. Of course, everyone has their own preferences - some like Vietnamese pho bo soup, some like Georgian kharcho, some like Russian cabbage soup, and some like thick frozen mushroom soup with potatoes. And for me there is no sweeter bean soup.

Did you know? People have been eating beans for more than seven thousand years, and they were brought to our country from South America. This product is considered dietary due to its low calorie content and abundance of protein. In addition, eating beans is highly recommended for diseases of the cardiovascular and nervous systems, and it will also help restore strength after surgery or serious illnesses. In general, you made the right choice that you decided to make bean soup!

Ingredients and preparation

Preparation time: 120 – 180 minutes.

Kitchen tools

You will significantly speed up the time of preparing soup step by step if you prepare in advance all the necessary tools, utensils and utensils that will be needed in the process:

pan with non-stick coating with a volume of 3 liters or more;
a spacious frying pan with a diagonal of 23 cm;
deep bowls (several pieces) with a volume of 500 to 900 ml;
teaspoons;
large grater;
tablespoons;

kitchen oven mitt;
skimmer;
kitchen scales or other measuring utensils;
linen and cotton towels;
wooden spatula;
sharp knife;
cutting board.

A blender and food processor will also come in handy, so have them ready.

You will need

The basis:

Important! Canned beans will also work for this recipe – just don’t use the ones sold in tomato sauce. In addition, you can also take canned tomatoes, preferably barrel ones.

Seasonings:

8 g ground paprika;
7 g curry powder;
7 g ground black pepper;

6 g table salt;
3 bay leaves.

Did you know? Feel free to add other seasonings you like to your soup, as in most cases any spices are interchangeable. However, I would advise you to still leave the black pepper, even if you do not tolerate spicy dishes - you will not feel any heat in the soup, but the aroma will be much better!

Additionally

30 ml sunflower oil;
2 table. l. chopped fresh herbs.

Cooking sequence

Preparation

We wash the beans, then soak them for two or three hours.
Rinse bell peppers and onions under cold water.
Then finely chop them or, preferably, grind them in a blender.
After this, cut the tomatoes into several pieces and add them to the pepper and onion mixture.
Turn on the blender at maximum speed for about a minute, add black pepper and salt.
Transfer the finished mixture to a separate small bowl.
Peel the carrots and potatoes and cut them into cubes or strips.
We clean the beef from films and tendons and cut it into several pieces, transfer it to a saucepan.
Fill it with cold water and set to cook over medium heat, adding a bay leaf.
Important! If you decide to use pork instead of beef, be sure to remove excess fat and veins from it, and cook it over very low heat for slightly less time than beef. Also, you don't have to cut the potatoes at this stage if you're impatient to start the process.

First stage

Second phase

Place the beans in a colander to drain excess liquid.
Remove the finished meat from the broth, cut it into cubes and pour it back into the pan.
Next we send chopped potatoes and swollen beans.
Stir, bring the broth to a boil, and add salt again if necessary.
As soon as the soup boils, pour the tomato-carrot mixture into it and stir thoroughly.
Reduce the heat intensity and cook the soup for about ten more minutes, turn off the stove.
Let our product brew for a little while with the lid closed.
Pour the finished soup into portioned bowls and sprinkle chopped herbs on top.

That's all! Now you know exactly how to cook bean soup with meat! In addition to the herbs, you can add a teaspoon of butter to each plate or season with fresh basil and cilantro - but this should only be done if you like such things.

I love to serve this soup hot, piping hot, so that my family will drool longer and express admiration for the culinary talents of the hostess. It is best to store this type of soup for no more than a week, since meat, even boiled, quickly spoils, like all other ingredients used.

Video recipe for bean soup with meat

Please check the video below to see if you soaked the beans and cooked the beef for the soup correctly. The video also contains valuable tips and tricks. Don't miss out!

Finally, let me take a couple more minutes of your time - I would like to recommend you a few more options for bean soups from my personal collection of a fan of this magical product.

Be sure to try the famous one, which many of us remember well from kindergarten, when we devoured it on both cheeks. In addition, it’s time to prepare a wonderful and very delicate, as well as quite unusual and low-calorie dish. I can’t help but mention how quick and easy it is – ideal for those who don’t have time for large-scale culinary projects. I've personally tested these recipes several times (even as I write the recipe for you and make bean soup for my family), so you don't have to worry about coming across confusing or unreliable instructions.

Good luck with your culinary experimentation! Thank you for your attention to the recipe: I hope you will write me a few lines about your impressions, and also mention your personal ideas for additions to the soup and its design. Bon appetit everyone!

Homemade bean soup with meat is prepared in a rich broth from beef ribs or brisket and, after the beans are ready, mixed with mashed boiled potatoes, which ensures a slight thickness of the soup and some similarity to pureed soups. Bean soup with meat is incredibly tasty and aromatic, very filling.

Typically, homemade soups have a complex composition. Even simple ones add a lot of different vegetables, which creates a certain range of taste. , if prepared with soul and imagination, can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in its usual version, consists only of boiled beans and meat, and vegetables in the broth are used solely as desired.

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

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

Bean soup with meat, unless specially thickened, will be more like. Therefore, we use mashed potatoes boiled in soup as a thickener.

For a rich broth, it is better to take beef ribs or a bone with meat. Then the broth will turn out rich and the soup with meat will be the most delicious. The bones, of course, are thrown away, but there is enough meat on them for the soup to be “meaty”. It is important that the broth simmers gently and never boils. The vegetables with which the broth was cooked can be left in the soup or eaten separately.

Bean soup with meat. Recipe

Ingredients (2 servings)

Beef ribs 400 g
Dry beans 0.5 cup
Carrot 1 piece
Onion 1 piece
Potatoes 1-2 pcs
Petiole celery 1 PC
Celery root 1 piece
Dill 3-4 sprigs
Salt, black pepper, hot pepper spices

Homemade bean soup is most delicious if the broth is made from fairly “old” beef. Veal does not provide such an amazing density of broth. The broth must have bones - ribs, brain bones, etc. After boiling, the meat is cut off the bones and returned to the broth, and the bones are thrown away. Anyone can prepare according to this principle. Soak dry beans in advance - at least for 2-3 hours, and preferably overnight.
Beef ribs, beans and vegetables for broth
Pour 1 liter of cold water into a saucepan and place the washed beef ribs in it. If you throw meat into boiling water, the top layer will instantly “set” and all the juices will remain inside the meat during cooking. This is approximately how steaks are fried - it is necessary to form a crust that will prevent the meat juice from leaking out. And, accordingly, if you need to boil it well, it is better to throw the meat into hot water - there is absolutely no need for broth there.
When foam has formed, it must be removed with a spoon or slotted spoon. Then add coarsely chopped vegetables to the broth. Just peel the onion and cut it crosswise. Peel and coarsely chop the carrots and celery root, or even leave them whole. Add a pinch of salt to the broth, add a little pepper and, if desired, add 1-2 pods of dry hot pepper. Such pepper will not give any noticeable spiciness to the first dish - only the slightest, on the verge of perception. But it will significantly improve the aroma.
Place meat and vegetables in cold water and put on fire
Cook the broth, covered, at the lowest simmer. The broth should barely boil, and under no circumstances should it boil. Boil the broth for up to 2 hours. Moreover, you don’t need to stir the broth often, 2-3 times during the entire boiling time is enough. If you are afraid that the broth will be spicy, the chili peppers can be removed from the broth at any time and thrown away.
Boil rich broth until done
When the broth is ready, remove the bones with meat and all large vegetables from the broth. Strain the broth and pour back into the pan. Cut all the meat from the bones and cut it into pieces - the size is as desired, you can even grind it with a meat grinder. Return the meat back to the broth. Add pre-soaked beans and peeled whole potatoes. By the way, it would be a good idea to sort through the soaked beans and remove all the beans that are damaged by the bug.
Add beans, potatoes and all cooked meat to the broth
Cook the soup at a low boil, then the beans will be cooked completely without cracking or losing their shape. Typically, the cooking time for beans is from 20 minutes to 1 hour, this greatly depends on the type of beans themselves. Therefore, you should be guided by the readiness of the beans. Whole potatoes in the soup take more than 20 minutes to cook, but it is worth overcooking them a little, but so that they do not become mushy.
Boil the soup until the beans are ready
Remove the fully cooked potatoes from the soup, cut into pieces and place in a blender. Add 1-2 ladles of broth and grind the potatoes to a liquid puree. Broth can be added to keep the mashed potatoes very thin. Cook the soup until the beans are fully cooked, then pour the prepared liquid mashed potatoes into the soup.
Grind the boiled potatoes into a puree and add them to the soup.

Bean soup is a very tasty and satisfying dish. In addition, it contains many useful substances. Despite the fact that bean soup is considered a Russian dish, it is also prepared in France, Italy and other countries.

This article contains a detailed recipe that will help you in the future prepare a delicious and aromatic bean soup that even the most picky family members will enjoy.

Bean soup has one big drawback - it takes a very long time to cook. To reduce the cooking time of the soup, you should soak the beans for several hours. If possible, you can soak the beans overnight, it will be even better.

Making bean soup

To make delicious hot bean soup, you will need the following ingredients:

Meat 600 g
Tomato paste 6 tbsp. spoons
Potatoes 4 pcs.
Carrots 2 pcs.
Onions 1 pc.
Vegetable oil
Celery
Green onions, dill, parsley
Salt pepper
Spices

Preparation

If you don’t have time to soak beans, then there is a way out of this situation. You can buy canned beans at the store. It will boil quickly in the pan, add it 15 minutes before the end of cooking the soup.
To add an unusual flavor to the soup, add some smoked meats to the pan along with the roast. It is best to use chicken breast. Separate the meat from the bone, cut into small cubes and add to the soup.
If you use store-bought meat for cooking, it is better to drain the first boiling water. Most of the antibiotics on which the living creatures were fed will go away with it. If you use homemade meat, you don’t have to drain the water.
After you have added frying to the soup, it should be simmered over low heat; under no circumstances should it be brought to a strong boil; the soup will be most delicious when it is not boiled, but simmered over low heat.
In order to reduce time, the soup can be cooked without broth if you have pre-boiled meat. Chop it and add it to the fry.
Lately, restaurants are increasingly serving creamy bean soup. A blender is used to prepare it. To do this, you should add boiled beans and potatoes to the pan, add water and press the button to turn everything into puree. At the last stage of cooking, add a little cream.
There are many recipes for bean soup. Cooks are not afraid to experiment with this dish. Many people add nuts, raisins, and various exotic spices. The soup turns out original and tasty.