Canned Bean Soup. bean soup bean soup recipe

If the usual first courses are bored and you want to pamper your household with something new, then we advise you to pay attention to bean soup. The recipes with photos that we have selected for you today will be useful and understandable for both beginners and experienced housewives.

Bean soups are nutritious, but quite dietary. Beans contain a huge amount of vitamins and useful minerals that are necessary for a full-fledged human life.

Bean dishes are recommended for people who suffer from diseases of the heart and blood vessels. If you read a detailed list of substances contained in beans, it may seem that we are going to cook one of the healthiest dishes. And that would be a true statement. A large amount of fiber and protein in beans get along well with a good half of the periodic table.

The recipe for bean soup is useful not only for those who decide to diversify their menu and replenish it with healthy dishes, but also for those who fast or follow a vegetarian diet. For example, red beans are a great substitute for a piece of meat. Both canned and dry beans will give a unique taste to the dish. You can take any product for cooking. The calorie content will not change from this, and the benefits will not decrease.

Classic bean soup

Recipes for such dishes are good because many products are interchangeable and freely excluded. If you do not consider yourself a meat-eater, then you can easily exclude from the recipe. If it was decided to cook a classic version of the dish, then we stock up on the following set of ingredients:

• 320 g of white beans;
• 280 g beef stew;
• carrot;
• two potatoes;
• Bay leaf;
• fresh greens;
• spices and salt.

How to cook a dish

A very important point in the preparation of any bean soup is soaking. Beans are no exception, so they must be soaked for 3-6 hours before cooking. If time permits, leave the beans overnight. After soaking the beans, it is recommended to rinse well, pour water. We put the pan on medium heat, cook for 25-35 minutes. At the 15th minute of cooking, add potato cubes to the beans.

Chop the carrots, cut the onion into half rings. Saute vegetables until browned. Half an hour after the start of cooking, we send vegetable frying to the bean soup. Put the stew, mix, simmer for another 5 minutes. As soon as the potatoes and beans become soft, turn off the heat, add fresh herbs.

Diet bean soup

If you do not eat meat, then pay attention to this. The composition of the dish will include only vegetables, herbs and spices.

List of required products:

• 320 g red beans;
• carrot;
• 3 potatoes;
• 1 liter of vegetable broth;
• onion;
• 2 tablespoons of tomato paste;
• spices, salt, seasonings, herbs, fresh herbs;
• vegetable oil.

Description of the cooking process

The beans must be carefully sorted out, poured with water and left for 5 hours. It is important to understand that the longer you soak the beans, the faster the bean soup will cook. To prepare a dietary version of the dish, pour a liter of vegetable broth into a saucepan, add soaked beans, a pinch of salt, bay leaf, put the container on fire and cook for 30 minutes.

We clean the potatoes, cut the tubers into medium cubes or cubes. We send to the beans. We clean the onion from the husk and cut into half rings. Wash carrots well, peel, cut into strips. Fry the onions and carrots for 4-6 minutes until they become soft. We put a couple of tablespoons of tomato paste in the frying, add half a glass of broth, simmer for 5-7 minutes.

We spread the frying in the broth and mix thoroughly. Turn off the heat under the pan, add fresh herbs to the bean soup.

Chicken soup with beans

This is a very simple bean soup recipe that gives quick and delicious results. From the ingredients that will be listed, you can make about 6 servings of soup.

Products required:

• 380 g chicken fillet;
• carrot;
• 350 g of beans;
• vegetable seasoning, pepper, salt, bay leaf;
• vegetable oil;
• 2 l. water.

Cooking method

Most recipes for bean soup with meat describe the same process - this is the process of soaking beans. The ideal option is 12 hours. Do not forget during this time to periodically change the water. After soaking, wash the beans and transfer them to the pan. Pour the beans with water or ready-made chicken broth, cook for 40-50 minutes. By the way, the cooking time of the beans will directly depend on its variety and size. After the beans are cooked, we recline them in a colander, let the water drain and make a puree from the mass. Add 2 liters of water and put on the stove.

Add potato cubes to the puree, cut the chicken fillet into long sticks and send it to the soup. From carrots and onions we make a classic frying with the addition of vegetable seasoning, bay leaf, tomato paste, salt and pepper. After the potatoes and chicken are cooked, you can put the dressing. A couple more minutes - and a delicious bean soup is ready. A photo of ready-made dishes will help determine the serving option and decoration.

The first dish of canned beans

If you prefer quick recipes and don't want to spend time soaking beans, then using canned beans is perfect for you. The recipe can help out in those moments when you need to quickly prepare a tasty and satisfying first course. The foods listed below will make about 5-6 servings.

List of required ingredients:

• 3.5 liters of broth;
• 320 g potatoes;
• 1 onion;
• 120 g canned beans;
• 1 medium carrot;
• 1 large tomato;
• salt, spices, fresh herbs;
• 1 bell pepper;
• a couple of tablespoons of vegetable oil.

How to cook

The first thing to do is to cook vegetable frying from carrots, onions, tomatoes and peppers. Bulgarian pepper and carrots are the first to be sent to hot vegetable oil. As soon as the vegetables become soft, you can add onions to them, and at the very end - a tomato. It is recommended to cut the tomato into small cubes. We put a little salt, spices and black pepper.

While the vegetable dressing is being prepared, potatoes should already be boiled in the broth. The tubers are cut into even cubes. As soon as the vegetable becomes soft, you can add the beans and fry. Preparing bean soup from canned beans for 15-17 minutes. The dish is decorated with fresh herbs.

Greek bean soup

This version of the dish is suitable for those who monitor their diet or follow a diet. It contains healthy vegetables that do not cause any harm to the figure. This recipe can be safely called universal. You can add both meat and poultry to the main ingredients - if the diet does not prohibit this, but the soul requires it.

What products are needed:

Description of cooking

White beans must first be soaked well in cold water. Onions are cut into thin half rings, carrots are chopped into strips, garlic is crushed with a press, and tomatoes are cut into cubes. Beforehand, it is recommended to remove the skin from the tomatoes: cut the tomato at the base crosswise, dip them for a few seconds in boiling water and peel the skin. Remove tough fibers from celery and cut into small cubes.

Pour oil into the pan, send the onion into it. As soon as it becomes transparent, add garlic and gradually other vegetables. The total cooking time for vegetables is 5-10 minutes. Let the beans cook over medium heat. Cooking time for beans is about an hour. Once the beans are soft, add the potatoes and vegetable dressing to it. After 10-15 minutes, when the potatoes are cooked, you can put fresh herbs in the soup and pour in the lemon juice.

Recipes for bean soup with or without meat are very simple and affordable. Even a beginner will be able to cope with cooking.

Bean soup from red beans in a slow cooker

The process of soaking and boiling beans takes a fairly large amount of time, which modern housewives do not always have. You can simplify the preparation of the dish by using canned beans or by using kitchen helpers. The process of mastering the recipe for bean soup will be much faster with the help of a slow cooker. You can take absolutely any beans for cooking - it is not necessary to soak it, which is already a big plus.

List of products for cooking:

• meat on the bone - 0.5 kg;
• 1 carrot and 1 onion;
• 2-3 potatoes;
• a glass of beans;
• favorite spices, salt, fresh herbs.

Cooking instructions

The recipe for bean soup in a slow cooker is good because you do not need to follow the order in which the ingredients are added. All the products listed in the list are placed in the bowl: cut the carrots and potatoes into strips, chop the onion into half rings. We recommend taking meat on the bone so that the broth turns out to be hearty and rich. What kind of meat to take for cooking is not important.

We turn on the multicooker to the "Frying" mode and lightly pass the carrots and onions. Add meat to it, pour water, spread the beans. By pressing the "Extinguishing" button, set for 2 hours. After the kitchen assistant signals the completion of work, open the lid and put a decent handful of fresh herbs. The "Heating" mode will help to finally cook the dish, on which the soup stands for another 7-10 minutes.

Soup with meatballs and beans

This is a hearty dish for those who are not on a diet. It has everything: carbohydrates, vegetable and animal proteins, in moderation - fats. Canned beans, which do not need to be soaked first, will help reduce cooking time. The cooking time of the recipe for bean soup with meatballs can be reduced if you use ready-made minced meat.

We will need the following components:

Description of cooking steps

Just note that the total cooking time for this dish will be about 40 minutes. From the components listed above, the output is about 5-7 servings.

The first thing to do is boil the potatoes. Bring the water to a boil, remove the foam that forms when boiling potatoes - it can spoil the taste. In a small bowl, mix the egg, finely chopped onion, chopped garlic and minced meat. We form small balls from the resulting mass. As soon as the potatoes are cooked, send the meatballs to the boiling soup.

Peel the carrots, chop with a fine grater and fry in vegetable oil. Add the onion to the carrots after 2-3 minutes. We spread the frying in the soup at the final stage of cooking. Cover with a lid and let stand for another 3-4 minutes. We turn off the fire. Add spices, adjust salt and pepper to taste. Fresh herbs can be added both to the pot and to a serving plate.

Tricks and nuances

• If you want to quickly prepare the first bean dish, we recommend using canned beans - the cooking time will be reduced by 2.5 times.
• If the beans are dried, then soak them for at least 6-12 hours. Try to sort through the legumes, leaving only firm and intact beans.
• Salt is recommended to be added only after the beans are completely boiled. This will affect the taste of the soup.
• The classic recipe for bean soup can always be varied if the meat is replaced with smoked meats or offal. In the diet option, you can put a little tofu cheese.

Delicious rich bean soup is what you need for a hearty lunch. You can cook with raw beans, or you can add canned beans - quick and easy!

Bean dishes are considered not only hearty and very nutritious, but also very healthy. After all, beans contain a huge amount of vitamins that are so necessary for the full functioning of human organs.

Especially well it affects the work of the heart and blood vessels. Therefore, do not neglect this product, but cook any dishes from it at least once a week.

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

The beans need to be sorted out the day before, washed and poured with water. Leave it in water for 5-6 hours, due to this it will cook faster.

We place the pot with the broth on the stove, add another 1-1.5 liters of water there and heat it up.

As soon as the liquid begins to boil, drain the water from the beans and put it in the broth. Boil for 30-40 minutes.

Remove the skin from the potatoes, wash and cut the tubers into slices.

Remove the skin from the onion and cut into small squares.

We wash the carrots, remove the dirt and cut into strips.

We put a brazier with vegetable oil on the gas and first pour the onion pieces there. Fry for a couple of minutes until golden.

We season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the components for another 4-5 minutes over low heat.

After half an hour of cooking the beans, start the potatoes and boil for 10 minutes.

Rinse the greens and cut into small pieces.

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Recipe 2: Delicious No-Soak Bean Soup

Lenten dishes, that is, those that are cooked without meat, eggs and other animal products, are not only included in the menu of vegetarians or fasting for religious reasons. Such foods are useful for everyone - they are tasty, dietary and varied. Of the first courses, the recipe for lean bean soup is especially good, and I like it in several variations.

lean bean soup, where the red bean recipe includes a lot of different vegetables. You can cook it at any time of the year. Use fresh vegetables in season, frozen ones are great in winter. The cooking process itself is not complicated and will take little time if, first, boil the beans.

You can cook lean red bean soup on the stove or in a slow cooker. If you have a pressure cooker, use it to boil the beans. This process will take about 20-30 minutes, without pre-soaking in cold water.

• dry beans - 320 g
• potatoes - 650 g
• carrots - 200 g
• onion - 230 g
• celery root - 260 g
• sweet pepper - 150 g
• sunflower oil - 30 g
• salt - to taste
• ground black pepper - to taste
• bay leaf - 2-3 pcs.
• water - 3-4 liters
• greens - to taste.

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

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

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

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

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

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

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

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

Delicious lean bean soup is ready.

Recipe 3: Canned Bean Soup

Soup with canned beans is undoubtedly the fastest way to make soup. It is extremely easy to prepare. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and vegetable dressing will quickly fry during the cooking of potatoes. Total: it will take you no more than 20-25 minutes to prepare a delicious, satisfying and rich soup.

This recipe definitely deserves your attention and is worth it to adopt!

• Potatoes (medium) - 3-4 pcs.;
• Carrots - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Onion - ½ pc.;
• Canned red beans - 1 b.;
• Tomato paste - 1-2 tbsp. l.;
• Vegetable oil - 3 tbsp. l.;
• Water or broth - 1 l;
• Salt, pepper, bay leaf to taste;
• Fresh herbs for decoration.

Boil water in a kettle or broth in a saucepan on the stove. You can use the broth, cooked from any kind of meat or vegetables. Choose beef or pork broth on the bone for a hearty and nutritious soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut them into small cubes. The smaller the cubes, the thicker and quicker the soup will cook. Add potatoes to the pot and lightly salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, boil them for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Further, to save time as much as possible, turn on the second burner, put a frying pan with vegetable oil on it and, in parallel with cooking potatoes, prepare a tomato-vegetable fry for the soup. Peel the onions and carrots, cut out the seeds from the pepper, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into a small cube, the pepper can be cut into a larger cube.

By this time, the oil has already warmed up enough. Start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), send peppers and carrots to it.

Close the pan with vegetables with a lid and simmer them until soft - it usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable fry. l. water so that the roast does not burn. After 7 minutes, add the tomato paste to the vegetables and mix well.

Keep the roast on the stove with the lid closed for about 1-2 more minutes and add it to the already cooked potatoes in the pan.

Drain the canned beans in a colander and rinse well with cold water.

Add canned beans to the resulting soup.

Season bean soup with spices if desired and add bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Close the soup with a lid and let it brew for 15 minutes with the stove turned off.

Serve the soup in portions, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a delicious and nutritious dish. It is great for diversifying the menu, especially when traditional soups and borscht get bored.

• beans 2/3 tbsp.
• meat 400 g
• potatoes 2 pcs.
• carrot 1 pc.
• vegetable oil
• tomato juice 1 tbsp.
• garlic
• black pepper
• Bay leaf
• herbs (fresh or dried)

Beans must be pre-filled with water and left for at least 3-4 hours, and ideally all night. In general, beans are different: one is well boiled, it is great for mashed potatoes or meatballs, and the other softens well when cooked, but at the same time retains its shape, it is it that should be used for soup.

Note: if the beans are cooked for a long time and remain firm at the same time, then most likely they are from last year. After the beans have lain for several hours in water, the latter must be drained. Then put this type of legume in boiling water and cook until tender. This takes 30 to 60 minutes.

Put the meat to boil. After 30 minutes of boiling, drain the broth and pour the meat with new water. Peel the carrots, wash and grate on a coarse grater. Fry. Add to broth.

Note. If you want the carrots in the soup to be firm, then put them in the broth at the very end. Pour tomato juice into a pan with vegetable oil. Boil a little.

Add chopped garlic, bay leaf, pepper, salt. Cook for 1 more minute and turn off.

Peel potatoes, wash and cut into medium cubes.

After 1 hour of cooking, remove the meat, cut and return to the broth.

Put the potatoes in the broth, lightly salt. Boil until done.

At the end, add boiled tomato juice, beans, spices. Turn off the heat 1 minute after boiling. Let the soup brew for 20-30 minutes.

When serving, put greens in soup with white beans.

Recipe 5: Chicken Bean Soup (Step by Step Photos)

I propose to cook a very tasty and hearty bean soup with chicken. The soup has a velvety structure, very fragrant and rich. Bean lovers will love this soup.

• 400 g chicken meat (two drumsticks and fillet);
• 2 cups dry beans;
• 1 carrot;
• 1 onion;
• 1 st. l. seasonings from dried vegetables;
• 1 bay leaf;
• salt, black ground pepper;
• vegetable oil.

Put onion and carrot dressing in bean soup, add bay leaf, bring to a boil and turn off. Let the soup rest for 20 minutes and serve.

Delicious and fragrant bean soup with chicken is ready.

Recipe 6: Bean Soup with Lamb and Garlic

• lamb ribs - 0.5-0.7 kg;
• white beans (dry) - 1 stack;
• carrots (large) - 1 pc;
• onion (large) - 1 pc;
• 2-3 potatoes;
• tomato paste - 1-2 tablespoons;
• salt, peppercorns, ground pepper, bay leaf;
• garlic for serving.

Beans must be soaked overnight in cold water. Then boil until almost cooked in NOT salty water.

We wash the lamb ribs, clean if necessary, pour cold water and cook the broth.

Cook for about an hour and a half, not forgetting to remove the foam. 10 minutes before readiness, add peppercorns and bay leaf.

We filter the finished broth, and cool the ribs slightly and separate the meat from the bones.

Peel the onion and finely chop. Fry lightly in fat or butter.

Add the carrots cut into small cubes to the onion and fry over medium heat for another 2-3 minutes.

Add tomato paste, stir and cook for a couple more minutes.

In the prepared strained broth, put the meat, boiled beans until half cooked and diced potatoes. Cook everything together for 30 minutes (until the potatoes and beans are soft). We spread the fried vegetables in the soup and cook over low heat for another 7-10 minutes. Salt to taste!

Garlic is added just before serving directly to the plates. And don't forget the freshly ground pepper.

The taste and aroma is divine!

Recipe 7, step by step: bean soup with mushrooms

Bean soup with dried mushrooms is a very old dish. More than one generation of housewives cooked soup with mushrooms and beans in their kitchens, inhaling the aromas of the pot and giving back a piece of their culinary talent. Now it's our turn to accept the fast and try to make fragrant bean soup with mushrooms with our own hands.

But first, a little about the dish itself. Despite the fact that the set of ingredients that is used is quite small, lean bean soup turns out to be very rich in taste. The combination of beans, potatoes, standard stir fry soups and mushrooms is very, very successful.

• potatoes - 5 pcs. (medium size);
• beans - 0.5 cups;
• carrots - 1 pc.;
• onion - 1 pc.;
• water;
• dry mushrooms 15 gr.;
• flour 1 tablespoon (exactly with the sides of the spoon);
• vegetable oil;
• salt;
• black pepper.

Cooking bean soup with dried mushrooms begins with mushrooms. They give that unique, recognizable and interesting taste and aroma.

Before you start implementing the recipe, you need to soak the mushrooms for 2-3 hours. To do this, you first need to wash them a little, and then fill them with water, covering them completely. At first, they may float to the surface, but later, when they absorb water, they will sink to the bottom.

Peel potatoes and cut into small pieces.

Chop the onion as finely as possible, for this you will need a very sharp knife. Cut the carrot into small strips.

Put the pan on the fire, and when it warms up well, add 2 tablespoons of vegetable oil. Put onions and carrots in a pan and fry a little.

Add flour and mix well to combine all the ingredients, hold on fire for a while.

Pour in water, approximately 100 ml, visually dividing it into 2 parts. After adding the first, stir the mixture that you have, then pour in the rest. Due to the combination of flour and water, at first you will get a fairly thick mass, after the second portion it will look a little different. Stir well so that you do not have lumps that will spoil the appearance of the finished soup.

Send the fry to the pan, add the boiled beans here. Beans, like mushrooms, you will have to take care of earlier. You can use young beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To cook it relatively quickly, it is worth, for example, pour it with water in the evening and leave it overnight. In the morning, put on fire, and adding water as it evaporates, cook until soft.

When the potatoes are soft, your soup is almost ready. If you do not observe fasting, you can put 50 gr. butter.

Now there is little left to do, put bay leaves, black pepper (a generous portion) parsley in the soup and, after closing the lid, leave for 20 minutes so that the soup is infused.

Recipe 8: Bean Soup with Smoked Sausages

• canned beans in tomato - 1 can;
• smoked sausages - 3 pcs;
• ham - 150 gr;
• potatoes - 2 pcs;
• frying (carrots and onions) - 70 gr;
• salt and spices - by wuxus

Put water on fire. Cut potatoes into cubes, slice sausages, pour all this into water.

Five minutes later, add canned beans in tomato. I also added fried onions and carrots. Salt to taste, add bay leaf and allspice.

Cook until potatoes are ready. In total, the preparation of this soup takes about 20-25 minutes, and the result is a delicious, rich and very fragrant soup.

Recipe 9: Red Bean Soup (Step by Step with Photo)

Classic bean soup is hearty, tasty and healthy (beans contain many useful trace elements and vitamins).

There are many cooking options. A distinctive feature of red bean soup is its rich color. The meat also acquires a beautiful, slightly reddish hue.

• Beans - 300 gr.
• Meat - 300 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato sauce - 100 gr.
• Potatoes - 3 pcs.
• Paprika, herbs, salt - to taste

We take the beans, wash them, fill them with cold water for 4-12 hours. Water should be much more than beans, as it will be absorbed. It is best to do this in the evening at night, in order to start cooking in the morning. Soaking legumes is necessary in order to speed up the cooking process.

Don't be afraid that classic bean soup will take you all day, it's not like that at all. It is enough that you are at home at this time, it will cook itself! Most of the time is spent on soaking the beans and boiling them, but here special efforts on the part of the hostess are not required.

Put the beans and meat in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give excellent fat and enough meat.

We cover everything with a lid, bring to a boil and cook on low heat for 2.5 hours. The process will be accelerated if you use a pressure cooker (I have a Sincro Click lid, with its help the amount of time is reduced by 2 times, up to 1-1.5 hours).

Prepare the rest of the ingredients: potatoes and vegetables. Peel the potatoes (if young, you can even peel them), cut into cubes of 0.5-0.7 cm. Grate the carrots on a vegetable grater, finely chop the onion.

Put the potatoes in a saucepan and continue to cook over low heat. If it turns out that too much liquid has evaporated from the pan, you can safely add boiling water, this will not affect the taste.

Saute carrots and onions in sunflower oil until cooked, add seasonings there (I have ground paprika and basil). Season with tomato sauce, after 4 minutes remove the pan from the heat.

Check the readiness of the potatoes. If it is already cooked - it's time to salt to taste and add dressing.

Cover the pot with a lid, bring to a boil. Turn off the gas, let it brew for another 30-60 minutes.

Step by step cooking bean soup (classic recipe):

1. Soak the beans first, following the tips above.
2. Then fill the beans with water and put on the stove to cook.
3. Wash the meat, cut into pieces, fill with water and cook after boiling over low heat.
4. Peel one carrot and cut into half rings.
5. Peel potatoes and cut into cubes.
6. Add vegetables to broth when ready.
7. Peel the second carrot and onion, finely chop and fry in a frying pan with oil.
8. Send the roast to the pan, 10 minutes after laying the potatoes.
9. Boil the soup for 20 minutes and season it with salt, ground pepper, bay leaf.
10. Soak the soup on the fire for 5 minutes, remove from the stove and leave to infuse for another 15 minutes.
11. Serve the first course to the table with crackers, croutons or bread.

Using canned food for cooking soup will significantly reduce the cooking time of the dish. And if the broth is prepared in advance, then the time will generally decrease significantly. At the same time, this dish will perfectly relieve fatigue after a working day and replenish the body with a lot of vitamins.

Ingredients:

• Potatoes - 2 pcs.
• Canned beans - 1 can
• Carrot - 1 pc.
• Bulb - 1 pc.
• Chicken broth or water - 2 l
• Tomato puree - 2 tbsp.
• Flour - 1 tsp
• Spices - to taste
• Salt - 1 tsp or to taste

Step by step cooking bean soup from canned beans:

1. Peel potatoes and cut into large cubes.
2. Fill it with water and boil until half cooked for 10 minutes.
3. Peel the carrots and onions, chop finely and sauté in a frying pan in oil until a light golden color appears.
4. Add the sautéed vegetables to the pot.
5. Pour in the chicken broth and simmer for 5 minutes.
6. Strain the beans through a fine sieve and add to the pot.
7. Then pour in the tomato paste.
8. Season the soup with salt and pepper.
9. To thicken the soup, pour the flour through a sieve and mix well.
10. To make the soup more flavorful, leave it to infuse for 15 minutes with the lid closed.

In late autumn and frosty winter, homemade bean soup will perfectly warm up. There will definitely not be anyone indifferent to such a rich, satisfying, lightly spiced dish.

Ingredients:

• Smoked products (ribs, brisket, loin, chicken wings) - 0.5 kg
• Beans - 300 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato paste - 100 g
• Salt - 1 tsp or to taste

Step by step cooking bean soup with smoked meats:

1. Soak the beans and soak for at least 3 hours.
2. Then turn it over on a sieve, rinse and fill with fresh water.
3. Boil beans for 20 minutes and add smoked meats.
4. Continue cooking until the beans are soft. Then add peeled and diced potatoes. Boil it for 15 minutes.
5. Peel the sweet pepper from seeds with partitions and cut into strips.
6. Saute bell peppers, onions and carrots in vegetable oil in a frying pan.
7. When the frying is ready, add the tomato paste and fry for 1-1.5 minutes.
8. Transfer the vegetable mass to the soup, season with salt, spices and herbs.

Red bean soup with sausages is an express soup that cooks very quickly. Since the recipe uses ready-to-eat canned beans, and sausages do not require long-term heat treatment.

Ingredients:

• Sausages - 0.5 kg
• Carrot - 1 pc.
• Onion - 1 pc.
• Canned red beans - 2 cans
• Potatoes - 2 pcs.
• Salt - 1 tsp or to taste
• Black ground pepper - a pinch
• Vegetable oil - for frying

Step by step cooking bean soup with sausages:

1. Peel the potatoes, cut into pieces and dip into boiling water.
2. Peel the onion and cut into half rings.
3. Peel the carrots and grate on a coarse grater.
4. Fry carrots and onions in vegetable oil in a frying pan.
5. Send the roast to the pan.
6. Next, put the beans from the jar and bay leaf.
7. Salt, pepper and boil the soup until almost cooked.
8. 10 minutes before the end of cooking, put the chopped sausages.
9. Boil the soup for 1 minute and turn off the stove.
10. Leave the soup to infuse for 10 minutes and pour it into bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful trace elements. And since mushrooms are used for the recipe, the soup turns out to be lean, which means it is suitable for fasting people.

Ingredients:

• White beans - 200 g
• Champignons - 400 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato paste - 2 tbsp
• Salt - 1 tsp or to taste
• Black ground pepper - a pinch
• Vegetable oil - for frying

Step by step cooking bean soup with mushrooms:

1. Wash the mushrooms, cut into pieces and fry in a pan.
2. Peel the carrots and onions, chop finely and sauté in a pan with vegetable oil.
3. Put the fried vegetables and fried mushrooms in a saucepan.
4. Drop the beans on a sieve to drain all the brine and send to the pan.
5. Fill everything with water and add tomato paste.
6. Season the soup with salt and ground pepper and simmer for 10 minutes.

Soup with beans in a slow cooker will help out busy housewives. Since this appliance will allow you not to spin at the stove, but to prepare a tasty and satisfying meal with minimal time and effort.

Ingredients:

• Lamb without bones - 400 g
• Canned red beans - 1 can
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - for frying
• Ketchup - 4 tablespoons
• Bay leaf - 2 pcs.
• Black ground pepper - a pinch
• Salt - 1 tsp or to taste

Step by step cooking soup with beans with lamb in a slow cooker:

1. Wash the lamb, cut into small cubes, put in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the “Frying” mode.
2. Peel and cut potatoes, onions and carrots: potatoes with carrots into strips, and onions into small cubes.
3. Send onions and carrots to the meat in a slow cooker, salt and put a bay leaf.
4. Top with potatoes and canned red beans along with the brine.
5. Add ketchup and fill everything with water. Adjust the amount of water yourself, depending on the desired thickness of the soup.
6. Add spices and salt to the dish.
7. Close the multicooker with a lid and turn on the “Extinguishing” mode.
8. Cook the soup for 45 minutes, then taste and adjust if necessary.

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

How to make bean soup

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

How to soak beans for soup

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

1. Long. The process lasts from 8 to 10 hours, during which you need to change the water. If you leave beans overnight, add half a teaspoon of soda per 500 ml of water, this will prevent the liquid from souring.
2. Fast. Pour 1 part of young beans with 3 parts of water, boil, turn off and soak for 60 minutes. Then continue cooking the soup. Red legumes can not be pre-soaked, but then you need to add cold water (1 tablespoon each) to the pan and cook for about an hour and a half.

How much time to cook

The amount of time it takes to boil beans depends on the variety. Asparagus should not be cooked for more than 15 minutes, otherwise all useful vitamins will disappear. Canned is sold ready-made, so it is laid 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 cook bean soup, and each of them is interesting in its own way. Each component adds a new flavor and aroma 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 per 100 g.

canned bean soup

• Time: 1 hour.
• Servings: 6 persons.
• Calorie content of the dish: 21 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Beans are a very important and useful product for humans. The protein contained in them, B vitamins are absorbed by the body by 70-80%. Bean soup also belongs to the category of healthy dishes, besides, with a canned component, it cooks very quickly. 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 as you wish.

Ingredients:

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

Cooking method:

1. Grind the carrots on a grater, cut the zucchini into strips, fry.
2. Boil the water, throw in the corn, after 20 minutes put the fried vegetables and beans.
3. After 15-20 minutes add spices. Decorate with parsley.

From red beans

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

Before cooking bean soup from red beans, the legumes must be soaked and boiled for half an hour, without covering with a lid. This variety of beans is the most popular among culinary specialists; with it, bean soup turns out not only tasty, but also beautiful. After 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 tbsp.;
• cauliflower - 200 g;
• bow - 1 goal;
• tomato paste - 1 tbsp. l.;
• bay leaf - 2 pcs.;
• salt, herbs - to taste;
• oil - for frying.

Cooking method:

1. Boiled beans in advance pour 2.5 liters of water, boil.
2. Add salt, 2 bay leaves, cauliflower. Cook for 20 minutes.
3. Saute the onion, combine with pasta (can be replaced with tomato juice).
4. Pour the frying, boil for 10 minutes. Serve with fresh herbs and sour cream.

Bean soup with meat

• Time: 4 hours.
• Servings: 7 persons.
• Calorie content of the dish: 56 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

The recipe for bean soup with meat is an easy way to prepare a delicious, satisfying and fragrant first course. It is suggested to use pork here, but you can use other meat of your choice. You can add some smoked ribs for a delicious flavor. Believe me, this appetizing smell will bring together all the households 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:

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

With potato

• Time: 1 hour 30 minutes.
• Number of servings: 9 persons.
• Calorie content of the dish: 32 kcal.
• Destination: 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, 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 it overnight or for several hours. Some housewives prefer to add a handful of dried or frozen beans, the taste of the finished dish does not get worse from this.

Ingredients:

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

Cooking method:

1. Prepare all vegetables - peel and cut.
2. Pour the oil into a heavy bottomed saucepan. When hot, toss in the onions, carrots, celery and sauté for 5 minutes. Then throw in the garlic, spices, fry for another 1 minute.
3. Next, throw in the diced potato tubers, cabbage, beans, tomatoes and fill with water. When the mass boils, the fire should be reduced and the soup should be simmered until the ingredients become soft (about half an hour).
4. At the end, 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.
• Destination: 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 equated 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:

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

With mushrooms

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

Bean soup with mushrooms is a very easy to prepare and at the same time tasty hearty dish. The broth in it turns out beautiful, transparent, rich. Even a novice hostess can cook such a first. The recipe calls for dried mushrooms, but you can replace them with canned or fresh mushrooms. Be sure to add greens to the 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:

1. Soak beans overnight, boil for 10 minutes after it boils.
2. Then drain the liquid, pour a new one and cook for another 45 minutes.
3. Cut the meat into pieces, add water, add spices after boiling and simmer for 1.5 hours.
4. Soak mushrooms for an hour.
5. Fry the onion, add flour to it, stir.
6. Boil mushrooms, onions and legumes in beef broth until the latter 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.
• Destination: for lunch.
• Cuisine: Mexican.
• Difficulty: easy.

The taste of such a bean soup is very spicy thanks to spices. Canned beans in tomato sauce (specified in the recipe) go best with this dish. However, you can take raw beans and tomato paste separately if you like. After pureeing the treat, you will get a spicy puree soup. Serve with rye croutons, toasts.

Ingredients:

• tomatoes (fresh) - 400 g;
• beans in tomato (cons.) - 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:

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

From white beans in a slow cooker

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

As always, the multicooker comes to the aid of the housewives. It makes food preparation much easier and faster. It's the same with bean soup. While the "assistant" is busy cooking the first course, you can do other household chores. This recipe is designed for a bowl of 4.5 liters, with a smaller volume, reduce the number 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:

1. Pour pre-soaked beans and other crushed ingredients into a bowl, pour boiling water up to the maximum mark.
2. Cook for an hour on the "Extinguishing" program.

Soup with meatballs and beans

• Time: 1.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 42 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Bean Meatball Soup Recipe is one of the easiest, quickest 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. It remains only to get them 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.;
• carrot, onion, egg - 1 pc.;
• garlic - 1 tooth;
• spices, herbs - to taste;
• oil, water.

Cooking method:

1. Potatoes, cut, pour water and put to boil.
2. Prepare meatballs from minced meat mixed with garlic, onion, egg, spices.
3. When the potatoes are 50% cooked, put them in the soup.
4. After 15 minutes, add beans, cook for 5 minutes.
5. At the end, add browned carrots, spices. Stir, let stand for 15 minutes.

From string beans

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

This green bean soup can be cooked at any time of the year. Naturally, in the season of vegetables, it will turn out to be much more useful, since they contain more vitamins. However, you should not refuse such an amazing treat in winter. String beans are always on sale, and you don’t need much for the first one, so buying it won’t hit your pocket.

Ingredients:

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

Cooking method:

1. Cut potatoes into cubes, pour 2.5 liters of water, put to boil.
2. When it boils, add ½ of the chopped onion.
3. Fry the other half with carrots.
4. Half an hour after the introduction of the onion, add legumes and frying, boil for another 20 minutes.
5. At the end, add spices and diced boiled egg.

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

1. For a rich flavor, add smoked meats to the first.
2. If the recipe contains vinegar, ketchup, tomato paste among the ingredients, add them at the end of cooking and salt last too. Otherwise, these products will increase the cooking time of legumes.
3. For bean soup, it is better to take a large pot, because they will increase and do not cover the first with a lid during cooking. This technique will not allow the beans to darken.
4. Recently, bean soup has become more and more popular. You can achieve this consistency with a blender. Before serving, add cream or a spoonful of butter.

Video

Homemade bean soup with meat is cooked in a rich broth from beef ribs or brisket and, after the beans are ready, mixed with mashed boiled potatoes, which provides a slight thickness of the soup and some similarity with mashed soups. Bean soup with meat is unusually tasty and fragrant, very satisfying.

Usually, homemade soups have a complex composition. Even in a simple one, many different vegetables are added, which creates a certain range of taste. , if it is prepared with soul and imagination, it can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in the usual version, consists only of boiled beans and meat, and vegetables in the broth are used exclusively at will.

If you soak dry beans in advance, making soup is not difficult. Rich meat broth on beef ribs, ordinary vegetables and roots typical for soups, and beans - in fact, this is enough to make the soup with meat and beans very tasty and satisfying. If desired, you can make the soup spicy by adding chili peppers or make it without spices at all.

We are not used to "clear soups", light soups, 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 pureed soups are very common, often with the addition of milk or cream. Simple - boiled and pureed, very tasty first course, somewhat unusual. In season, we often cook this soup with rosemary.

Bean soup with meat, if not thickened on purpose, will be more like. Therefore, as a thickener, we use mashed potatoes boiled in soup.

For a rich broth, it is better to take beef ribs or a bone with meat. Then the broth will turn out to be 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 to make the soup “meaty”. It is important that the broth boils slightly, and in no case boils. 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 pc
• Onion 1 pc
• Potatoes 1-2 pcs
• petiole celery 1 PC
• Celery root 1 piece
• Dill 3-4 sprigs
• Salt, black pepper, hot pepper spices

1. Homemade bean soup is most delicious if the broth for it is cooked from fairly “old” beef. Veal does not give such an amazing density of broth. There must be bones in the broth - ribs, brain bones, etc. After boiling, the meat from the bones is cut off and returned to the broth, and the bones are thrown away. According to this principle, anyone is preparing. Soak dry beans in advance - at least for 2-3 hours, and preferably overnight.

   Beef ribs, beans and vegetables for broth

2. Pour 1 liter of cold water into a saucepan and put the washed beef ribs into it. If you throw the meat into boiling water, the top layer will instantly "seize" and all the juices will remain inside the meat during cooking. Approximately this is how steaks are fried - it is necessary that a crust forms, which will prevent the meat juice from flowing out. And, accordingly, if you need to boil it well, it is better to throw the meat into hot water - the broth is absolutely not needed there.
3. 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 chop the carrots and celery root, or even leave them whole. Add a pinch of salt to the broth, pepper a little and, if desired, add 1-2 pods of dry hot pepper. Such pepper will not give a tangible sharpness to the first dish - only the lightest, on the verge of perception. But it does improve the flavor a lot.

   Put meat and vegetables in cold water, put on fire

4. Cook the broth under the lid at the weakest boil. The broth should barely boil, and in no case should it boil. The time of boiling the broth is up to 2 hours. Moreover, it is not necessary to stir the broth often, 2-3 times for the entire time of boiling is enough. If you are afraid that the broth will be spicy, the chili peppers can be pulled out of the broth at any time and thrown away.

   Boil the rich broth until tender

5. 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 pot. Cut off all the meat from the bones and cut it into pieces - the size is desired, you can even chop it with a meat grinder. Return the meat to the broth. Add pre-soaked beans and peeled whole potatoes. By the way, it will not be superfluous to sort out the soaked beans and remove all the beans that are damaged by the bug.

   Add beans, potatoes and all cooked meat to the broth

6. Boil the soup at a low boil, then the beans will cook completely and at the same time will not crack, losing their shape. Usually, the cooking time of beans is from 20 minutes to 1 hour, it greatly depends on the variety of the beans themselves. Therefore, it is worth focusing on the readiness of the beans. A whole potato in the soup is boiled for more than 20 minutes, but it should be digested a little, but so that it does not begin to boil.

   Boil the soup until the beans are cooked

7. Remove the fully cooked potatoes from the soup, cut into pieces and place in a blender. Add 1-2 ladles of broth and mash 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 boiled potatoes into a puree and add it to the soup