How to prepare bean soup. Delicious soups with beans: cooking recipes

Step by Step Recipes for Red Bean Soup with Meat, Carrots, Peppers, Garlic, Onions and Potatoes

2018-07-16 Rida Khasanova

Grade
prescription

13875

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

8 gr.

carbohydrates

10 gr.

157 kcal.

Option 1: Classic Red Bean Soup with Meat Recipe

Some housewives are afraid to start cooking bean soup, thinking that it is difficult and time-consuming. However, this opinion is erroneous. Preparing a delicious first course for lunch is not at all difficult. Even if it's bean soup. A few simple step-by-step recipes will help you master this amazingly satisfying dish with ease.

Ingredients:

• 350 gr. beef;
• a spoonful of tomato paste;
• 0.5 onion heads;
• the same amount of carrots;
• a spoonful of sunflower oil;
• 0.5 cup dry red beans;
• 2-3 small potato tubers;
• salt, spices to taste.

Step by step recipe for red bean soup with meat

First, soak dry beans in a large bowl of cold water. It is better to do this at night or at least three hours before the main cooking. During soaking, it would be good to rinse the beans and change the water 4-5 times. This is necessary to remove excess starch from legumes.

Transfer well-swollen beans to a bowl. Fill with hot water. Cook until full boil over high heat, then low. Cooking will take about half an hour if the beans have been soaked for a long time before. Boil the beans until they are soft, but the beans should hold their shape. Then drain the entire broth. The beans themselves, if desired, can be washed or not.

At the same time, rinse the meat, cut into pieces. Place in a clean bowl. Fill with ice water. Bring to a boil over high heat. Remove all foam carefully. Next, cook the beef over moderate heat with a low boil and an almost closed lid.

Separately, peel and wash the onions and carrots. Chop these vegetables. Saute a little in sunflower oil in a frying pan. Add tomato paste. Transfer to the meat when it becomes soft.

Add potatoes to soup. The tubers are pre-cleaned, rinsed and cut into cubes or cubes.

After a couple of minutes, add the beans to the soup. Stir. Season the broth with salt and seasonings. Cook until all ingredients are cooked at a low boil. Now you can control the thickness of the soup. If desired, add hot boiled water to it so that the food does not become so thick.

There is one secret how to quickly cook a piece of meat for soup. Beef or pork will become soft faster if you pre-lubricate the meat with a drop of table mustard or add a little sourness to the broth. It will be a teaspoon of lemon juice or apple cider vinegar.

Option 2: Quick Recipe for Red Bean Soup with Meat

In order not to spend about 5-6 hours on cooking, use useful tips. Take canned beans instead of dry ones and minced beans instead of a piece of meat. It will turn out just as tasty, but very quickly.

Ingredients:

• about 200 gr. minced meat (can be mixed);
• 150 gr. canned beans;
• a piece of carrot and onion;
• 2-3 potatoes;
• to taste fine salt, fresh herbs.

How to quickly cook red bean soup with meat

In a saucepan with a volume of about 3-3.5 liters, pour boiled water to two-thirds of the volume. Put stoves on fire.

While the water is boiling, peel and rinse the vegetables. Finely chop the onion and carrot, throw into the water. Cut the potatoes into cubes; do not chop them. Send to the broth. When it boils, reduce the flame, remove all the foam.

Send the thawed or slightly chilled minced meat in portions to the broth. The stuffing will immediately disperse and begin to cook. A large amount of protein foam will appear again, remove it. Simmer the soup at a low simmer until the potatoes are almost done.

In the meantime, remove the canned red beans from the brine. Put it in a pot of soup. Cook for about 5-10 more minutes. Season with salt to taste. When serving, sprinkle the dish with fresh spicy herbs.

A similar recipe is useful when cooking soup with green peas. The cooking steps will be the same, just replace the amount of beans with canned green peas. Get another delicious dish according to a universal recipe.

Option 3: Red Bean Soup with Meat - Recipe with Pork Ribs

Smoked pork gives the soup a special touch of aroma and taste. If the food is cooked correctly, the appetizing aroma of soup will flow throughout the house, inviting the household to dine.

Ingredients:

• 350 gr. smoked pork ribs;
• a glass of red beans;
• 0.5 carrots;
• the same amount of bell pepper;
• a couple of cloves of garlic;
• for serving sour cream and fresh herbs;
• some salt.

How to cook

Rinse the beans well, soak in cold water. Rinse again after an hour. And after an hour, completely drain the liquid. Transfer the beans to a saucepan, cover with clean cold water. Boil beans until soft.

Rinse pork ribs in running water. Chop into pieces. Place in a soup pot. Cover with cold water, cook until the meat is soft. Then take out the bones, remove the meat. And strain the broth.

Pour the broth back into the pot. Add meat. Put to cook on a moderate fire.

Clean and wash vegetables. Peppers and carrots cut into cubes or strips. Push the garlic through a press. Send everything to the pan. Cook until vegetables are soft.

In an almost ready soup, add boiled beans (without broth). Stir. Season with salt to taste. When serving, add a little sour cream and fresh chopped herbs to each plate.

As a frying, bean soup can be seasoned with some winter preparation. Homemade adjika, tomato sauce, or even a spoonful of vegetable stewed salad in tomato sauce will do.

Option 4: Red Bean Soup with Meatballs

For meatballs, prepare one-piece or mixed minced meat. It's better if it's thick. Take beef, pork, or a mixture of both.

Ingredients:

• about 200 gr. minced meat;
• one onion;
• one yolk from a chicken egg;
• one carrot (about 60 gr.);
• a glass of beans;
• a spoonful of sunflower oil;
• to taste salt, spices.

Step by step recipe

Rinse the beans. It is good if you soak it in advance, so cooking will be faster. Pour the beans into a pot of cold water. Cook over moderate heat with the lid almost closed. You can use a pressure cooker or multicooker with pressure cooker functions.

Clean and wash vegetables. Chop the onion smaller. Add the onion to the minced meat, mix with the yolk. Season with salt, spices. Stir the mince. Divide into small pieces, roll approximately the same meatball balls.

Pour 2-2.5 liters of water into the pot for cooking the first course, boil. Throw meatballs at it one at a time. It is necessary that they do not touch each other.

Grind the carrots through a grater. Sauté in oil. Send to soup.

Add boiled beans. Stir. Taste for salt, spices, add more if needed. Cook for a couple more minutes, and then the soup can be consumed or let it brew a little.

Experienced chefs do not pour the soup immediately after cooking it, but let the dish brew for 5-6 minutes under the lid. So all the ingredients are combined in a common taste and aroma, this gives an amazing result!

Option 5: Red bean soup with pork belly

This is another option to quickly cook a delicious soup. Based on canned beans and boiled-smoked pork belly.

Ingredients:

• a can of canned red beans;
• about 150 gr. boiled-smoked brisket;
• small tomato (about 60 gr.);
• a third of a medium bulb;
• the same amount of carrots;
• a spoonful of sunflower oil;
• 400 gr. potatoes;
• salt, bouillon cube.

How to cook

Get ready. Peel and wash vegetables. Cut the onion and carrot into thin strips. Grind the tomato into puree. And chop the potatoes into chunks.

Cut the pork belly from the skin, cut into pieces.

Boil water in a saucepan. Add brisket and potatoes to it. When it boils again, remove the foam.

Lightly fry the onions and carrots in oil. Pour into soup along with tomato puree. Cook until almost done.

Transfer the beans from the jar to the soup. Season with salt, bouillon cube. Stir. After a couple of minutes, the food is ready!

To cook red bean soup, you can take not only a piece of meat, but any boiled smoked meats. For example, pieces of sausage, sausages, carbonate or something else to taste.

Bon appetit!

A nutritious bean soup with meat will perfectly satisfy your hunger and saturate your stomach. You can cook this soup in meat and bone broth, or you can put previously boiled meat in the soup. You can also use dry beans, soaked and boiled, for soup, or you can speed up the process and use ready-made canned beans.

In my version of the soup, I used canned white beans, beef pulp, and frozen beef broth.

We need the following products:

Cut beef meat into small pieces, cover with cold water and put to boil. Be sure to remove the foam, add the frozen beef broth (if any). Cook until the meat is soft, lightly salt.

Onions, carrots cut arbitrarily and fry in vegetable oil.

When the onions and carrots turn golden, you can add bell peppers, garlic and tomatoes. Lightly salt, pepper and fry, stirring for another 5 minutes.

Peel potatoes and cut into small pieces. Add to beef broth. Put one bay leaf. Cook until potatoes are soft.

Drain the liquid from the beans and rinse with cold water until transparent.

Combine the frying with the broth when the potatoes and meat are ready.

Here is the result...

Then add canned beans. Beans can be soaked in advance, and then boiled until tender and also added to the soup at the final stage. Then the broth will remain clear.

Boil the soup for another 3 minutes. Taste for salt and sourness. I added some liquid from canned olives. They gave the soup completeness and it turned out very tasty, not at all bland.

Serve the soup sprinkled with fresh herbs.

Bon appetit!

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.

Remarkably, legume soups are very tasty. They will certainly be eaten even by those who are an ardent opponent of legumes. Let's look at delicious bean soup recipes.

Classic step by step recipe

Ingredients	Quantity
beans -	300 grams
potatoes -	3-4 pieces
carrots -	1 piece
onion -	1 piece
beef or chicken broth	1 liter
tomato paste -	70 grams
salt -
herbs and spices -	according to your preference and taste
fresh dill and parsley -	5 branches
vegetable oil -	for frying
Cooking time: 360 minutes	Calories per 100 grams: 70 kcal

How to do:

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;

We remove the skin from the potatoes, wash and cut the tubers into slices;

We remove the husk 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.

Bean soup with meat

What will be required:

• White or red beans - 1 cup;
• Any meat (pork, beef) - 300 grams;
• Carrot - 1 piece;
• 3-4 potato tubers;
• One bulb;
• 3 garlic cloves;
• Vegetable oil;
• 3-6 stalks of parsley and dill;
• A couple of lavrushka leaves;
• A little salt and spices.

The cooking time is 1 hour 10 minutes.

Calorie content - 98.

Let's start cooking:

1. If you are using regular, non-canned beans, soak them in cold water to make them cook faster. It should be soaked for at least 3 hours;
2. Soaked beans should be put in a saucepan and pour water;
3. We put it on the stove and boil for 15-20 minutes. Next, remove from the gas, pour out the water;
4. We wash the piece of meat and cut into sticks. We put them in a pan with beans, pour water;
5. We place the container on the gas, warm it up to a boil and reduce the heat;
6. Add lavrushka and black pepper to it. We cook everything until the beans are ready;
7. We remove the skin from the potatoes and cut them into squares;
8. Remove the husk from the onion and cut into small squares;
9. We wash the carrots, remove the skin with dirt and cut into thin strips;
10. Approximately 20 minutes before the beans are ready, put the potato pieces into the pan and boil until soft;
11. We put a frying pan with oil on the fire and add onions;
12. Then pour the pieces of carrot there and fry;
13. 5 minutes before all the ingredients are ready, put the frying into the soup and cook until cooked. We also add salt to the soup;
14. Pour the finished soup into bowls and add a little garlic and herbs.

Soup with beans and meatballs

What components will be needed:

• Bank of canned beans;
• Potato - 3-4 medium tubers;
• One carrot;
• 300 grams of minced meat mixed;
• One chicken egg;
• One piece of a medium-sized bulb;
• garlic clove;
• Vegetable oil;
• A bunch of sprigs of parsley and dill;
• Salt - to your taste;
• Spices and seasonings - optional;
• A little black ground pepper.

How long does it take to cook - 45 minutes.

Calorie content - 70.

How to cook:

1. The first step is to boil the potatoes. First you need to put a pan on the stove, pour 2.5 liters of water and heat to a boil;
2. While the water is warming up, peel the potato tubers and cut into slices;
3. We spread the potato pieces in boiling water, reduce the heat and cook for 10 minutes;
4. While the potatoes are cooking, make the meatballs. We remove the husk from the onion and cut it into small pieces, we try to cut it very finely;
5. Remove the skin from the garlic clove and rub it on a grater with fine teeth;
6. We spread the onion with garlic in the minced meat, add salt, ground black pepper, seasonings and mix;
7. Then break the egg into the bowl and beat it well. Pour the egg into minced meat and knead;
8. We make round meatballs, their diameter should be about 3 cm;
9. We spread the meatballs in the broth with potatoes, bring to a boil, reduce the heat and cover with a lid;
10. We clean the dirt, the skin from the carrots. We rub into large chips;
11. Pour oil into a frying pan and place on the stove. Pour the carrot shavings into the heated oil and cook until soft;
12. When the potatoes become soft, you can put beans in the soup;
13. Stir the soup, cover with a lid, reduce the heat and boil for 2-3 minutes;
14. After that, season with frying, mix. Add salt, season with spices and leave to cook for another 5-7 minutes;
15. Sprinkle the finished soup with herbs.

read how to cook. Councils and recommendations of cooks.

How to cook cottage cheese casserole in a slow cooker. you will surely need it.

Incredibly tasty casserole of potato base and minced meat, cooked in the oven, is an excellent dish: hearty and healthy. how to cook properly.

Let's dilute the dish with smoked meats

For cooking you will need the following:

• Red beans - 250 grams;
• Half a kilo of smoked meats, you can use pork breast;
• Potato tubers - 3-4 pieces;
• Onion - 1 head;
• One tomato;
• 1 garlic clove;
• 300 grams of carrots;
• Greens of fragrant parsley and dill - 4-6 stems;
• A little salt;
• Spices and seasonings;
• A little black ground pepper.

Cooking time - 1 hour 20 minutes.

The calorie level is 100.

Cooking rules:

1. Pre-soaked beans, you need to rinse and pour into the pan. Pour water, put on the stove to boil. We cook it on a small fire, with the lid ajar for 50 minutes;
2. Remove the husk from the onion and cut into small squares;
3. Rinse the carrots, remove the skin, dirt and three on a grater with large teeth;
4. Cut the smoked pork breast into small cubes;
5. Remove the skin from the potatoes and cut into small cubes;
6. Cut the tomato into small cubes;
7. Pour a little oil into a clean frying pan, place the pieces of brisket there and fry until golden. We spread the brisket in the soup 25 minutes after the start of boiling the beans;
8. Then we fall asleep cubes of potatoes there and boil until tender;
9. Pour oil into a frying pan, put on gas and heat;
10. Pour onion cubes into boiling oil and fry for several minutes until yellow;
11. We put carrot shavings there and then tomato slices. Fry everything for about 10 minutes until the carrot is soft;
12. We spread the vegetable frying in the soup, season with spices and salt;
13. 2-3 minutes before the end of cooking, put the pieces of garlic in the soup and sprinkle everything with herbs.

Soup with beans and chicken meat

We will need:

• Half a kilo of beans;
• Chicken meat - about 400 grams;
• 1 carrot;
• Onion - 1 piece;
• Vegetable (regular) oil;
• Greens of fragrant parsley and dill - 4-6 stems;
• Salt and black ground pepper - at the discretion of the cook;
• 1-2 laurels.

How much to cook - 2 hours.

Calorie content - 85.

1. The beans need to be soaked first. Next, put it in a container with water and boil for about an hour until tender;
2. The third part of the beans is mashed to a puree state in a blender;
3. Put chicken meat in a saucepan, pour water and boil until tender. After boiling, remove the foam from above and boil for half an hour;
4. We cut the peeled onion into cubes, wipe the carrots with large chips;
5. We spread the vegetables in boiling vegetable oil and fry for a couple of minutes. Add salt, black ground pepper;
6. When the chicken is ready, season the broth with spices, dry vegetables and mix;
7. After a couple of minutes, take out the chicken and cut into cubes;
8. Next, put the bean puree, pieces of meat and whole beans into the boiling soup. We mix everything;
9. After a couple of minutes, put the frying there, add lavrushka, add some salt if necessary and boil until tender;
10. At the end, sprinkle everything with chopped herbs.

Cooking in a slow cooker: soup with beans

with beef

Constituent components:

• Beef meat - 500 grams;
• 2 onions;
• One piece of carrot;
• 4-5 potato tubers;
• 3 tomatoes;
• 1 multi-glass of beans;
• 2500 ml of water;
• Vegetable (ordinary) oil;
• Salt and spices - as desired.

Cooking time - 3 hours 15 minutes.

Calorie - 100.

The preparation itself:

1. Beef meat cut into squares;
2. Cut onions, carrots and tomatoes into cubes;
3. Pour oil into a slow cooker, put vegetables and meat there. We set the program "Baking" for 15 minutes;
4. After that, pour water there, lay out the beans, change the program to "Stew" and cook for 2 hours;
5. Peel the potatoes and cut into slices. After two hours, we put potatoes in the soup, add salt, spices, set the “Stew” program for another 1 hour.

With sausages

You will need the following:

• Half a kilo of smoked sausages;
• Onion - 1 head;
• Carrot - 1 piece;
• 2 cans of canned beans;
• 3-4 potato tubers;
• Vegetable (ordinary) oil;
• Salt and spices.

Cooking time - 1 hour.

Calorie content - 95.

Cooking process:

1. Cut the onion and carrot into small pieces;
2. Pour oil into the multicooker, select the “Baking” program and pour vegetable pieces there. Fry for a couple of minutes;
3. We clean the potato tubers, cut them into cubes, put them in a slow cooker, and also put the beans there;
4. We fill everything with water, add salt, seasonings and set the “Quenching” program for 1 hour;
5. 10 minutes before the end, lay out pieces of sausages there.

• If you want the beans to cook faster, you can use canned;
• Be sure to soak the beans for several hours in cold water before cooking;
• Add salt only 30-40 minutes after the beans fall asleep, otherwise they will cook slowly.

Soup with beans is an excellent dish that turns out to be rich and fragrant. Although it takes a long time to prepare, the result is excellent. Do not delay with this matter, but right now start cooking this treat.

Bon appetit!

Hello, glad to see you on the blog!

With the onset of cold weather, hot hearty first courses become a welcome meal on our table. Although, what's surprising here - I'm tired at work, I'm cold on the street, and a plate of homemade hot borscht or soup will warm and saturate.

Therefore, today I propose to cook bean soup with meat, the recipe with a photo of which you will find below.

It always turns out delicious, and it is easy to cook it.

I must say that bean soup is one of the top five first courses at our house,. To be honest, I could only alternate five of these recipes and my family was happy, but I'm so bored 😉

For bean soup we need:

(calculation of products for a three-liter pan): Meat - 400-500 gr. Beans - 250 gr. Potatoes - 4-5 pcs. Onion - 1 pc. Carrot - 1 pc. Vegetable oil for frying vegetables Salt Pepper Greens

Recipe

1. Soak beans for 4-8 hours.

2. Put the meat in a pot with cold water, let the water boil, remove the foam.

3. Reduce the fire, cook for 30 minutes.

4. Add the washed beans, after boiling, remove the foam again. We cook for about 60 minutes.

5. During this time, cut the potatoes and onions, three carrots on a coarse grater.

6. Put the potatoes in the broth. Salt the soup, cook for 10 minutes.

7. We take out the meat, cut it into portioned pieces, put it back into the broth.

8. While the potatoes are cooking, fry the onions and carrots, add the finished frying to the pan, pepper.

9. Let it boil, cook for another 5 minutes, add greens. Ready)).

Step by step recipe and helpful comments

We soak the beans. I can’t say if its color affects the taste, but it definitely affects the color of the soup. For some reason, I like soup made from burgundy beans more, although it turns out to be less transparent. But this time I had white beans.

Helpful information.

Beans need to be soaked not only so that they cook faster, they cook anyway. When soaked in water, oligosaccharides, substances that do not want to be digested by our body, dissolve, they cause gas formation and complicate the digestion process.

During soaking, the beans tripled in volume.

In fact, most often I cook first courses in meat and bone broth, it turns out no worse, and perhaps even tastier. I just had the right piece of meat this time.

Be sure to put the meat in cold water for a more rich and tasty broth.

As soon as the water boils, remove the foam, make the fire smaller, not allowing the broth to boil too much, otherwise it will be cloudy.

After boiling, cook the meat for 30 minutes, then add the well-washed beans. Cover with a lid and let it simmer over low heat for about an hour.

During this time, cut the potatoes.

We also finely chop the onion, three carrots on a coarse grater (as an option - onion in half rings, carrots in circles, if you like such coarsely chopped vegetables at home more).

Fry onions and carrots in sunflower oil. Since the onion takes longer to fry, put it in the pan first. When it starts to brown a little, add the carrots and bring everything together to readiness.

After an hour, add potatoes to the soup and only now salt the soup.

Helpful information.

You need to salt the bean soup only when the beans are ready, well, or almost ready. If it is salted earlier, the cooking time will increase, but the beans will still remain tough.

We take out the meat and cut it into portions, after which we put it back into the soup.

Cook the potatoes for 10 minutes, now add the finished frying, let it boil, add the greens, preferably, of course, fresh, but this time I didn’t have one, so I added dried.

Turn off, cover with a lid, let it brew.

That's all fragrant homemade bean soup with meat is ready.

Bon appetit to you 🙂

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.