canned bean soup recipe. Chicken soup with canned red beans and bacon

All legumes, including beans, are a source of vegetable protein, carbohydrates, vitamins and microelements.

Dishes from peas, lentils and beans are indicated for use by adolescents and people engaged in physical labor, as well as vegetarians and those who adhere to the lenten menu. Eating bean dishes increases brain function, stabilizes blood pressure and reduces the risk of cancer.

Beans should be included in the diet 1-2 times a week.

Soups made from beans are fragrant, rich and healthy. To make the beans soft when cooked, you need to soak them in cold water for 10 hours or for a day. For quick soups, canned beans are suitable, which are convenient in the country, picnics and when traveling.

Red bean soup with meat

You can cook broth for bean soup on any meat products. For a strong fat, pork, veal shoulder or ribs are suitable.

Ingredients:

• beans - 1.5 cups;
• pork pulp on the bone - 500 gr;
• lavrushka - 2 pcs;
• pepper - 5-8 peas;
• medium-sized onion - 2 pcs;
• carrots - 1 pc;
• sunflower oil - 4 tbsp;
• potatoes - 4-5 pcs;
• green onions, garlic, basil - 2-3 sprigs each;
• paprika - 1 tsp;
• spices for meat - 0.5 tsp;
• salt - 1 tbsp;
• water - 3-3.5 liters.

Step by step recipe:

1. Pour the beans with water overnight, change the water in the morning and cook for 1 hour.
2. Rinse the meat on the bone, cover with cold water, boil, remove the foam from the surface of the broth, cook for 50-60 minutes.
3. Combine the beans with the meat broth, bring the volume of liquid to 3.5 liters, add the bay leaf, peppercorns, let it simmer for another 30-40 minutes. Remove the cooked meat from the broth, remove the bones and cartilage, divide into pieces.
4. Cut the potatoes into cubes and cook together with the beans until tender.
5. Chop the onion, grate the carrot. Pour the vegetables into the pan and fry until golden brown.
6. Season the broth with fry, add the pieces of meat and let it boil a little.
7. Salt the finished soup, sprinkle with chopped herbs and spices, cover, remove from heat and leave for 10 minutes.

Quick bean soup with canned beans and mushrooms

This light soup is prepared without potatoes, but you can add a few cubes for satiety. To make the soup rich, take 2 canned beans.

Cooking time - 1 hour.

Ingredients:

• canned beans - 1 cup;
• fresh mushrooms - 300-400 gr;
• butter - 50-75 gr;
• onion - 1 pc;
• ground black pepper - 0.5 tsp;
• a set of spices for mushrooms - 1 tsp;
• green dill - 0.5 bunch;
• water - 2.5 liters.

Step by step preparation:

1. Remove the beans from the jar along with the gravy, pour 2.5 liters of water, boil and simmer for 15-20 minutes.
2. Prepare the mushroom stew. Chop the onion and fry in butter until translucent. Chop the washed mushrooms into medium slices, lay on the onion and simmer for 10-15 minutes, salt and sprinkle with ground pepper at the end.
3. Season the bean broth with fried mushrooms, let it boil for 5 minutes.
4. Add chopped herbs and spices for mushrooms to the soup, salt to taste, remove the dish from the stove and let it brew for 15 minutes.

Green bean soup with tomato

Such a soup can be boiled in vegetable broth or any meat broth. Try adding 3-4 tablespoons of beef or pork stew to it at the end of cooking. Use green beans fresh or frozen.

Cooking time - 1 hour.

Ingredients:

• asparagus beans - 250-300 gr;
• potatoes - 4 pcs;
• small carrots - 1 pc;
• onion - 1 pc;
• tomato paste - 80 ml;
• sunflower oil - 75 ml;
• dill and parsley - 0.5 bunch;
• ground spices - 1-2 tsp;
• salt - 25-35 gr;
• water - 3 liters.

Step by step recipe:

1. Cut the washed green beans crosswise, cover with cold water, cook for 20-30 minutes from the moment of boiling.
2. Pour the potato cubes into the broth. Cook until cooked
3. Chop onions and carrots, sauté in oil. Dilute the tomato paste with 3-4 tablespoons of hot broth, pour it into the roasting vegetables, reduce the heat and simmer for 10-15 minutes.
4. Season the soup with fried tomato, bring to a boil.
5. Salt the finished dish, sprinkle with spices, chopped herbs, let it brew and serve.

Bean soup "Camping" from canned beans and stew

For this soup, you can use canned beans with sauce. Choose the stew according to your taste.

Cooking time - 45 minutes.

Ingredients:

• canned beans - 1 can;
• stew - 1 can;
• potatoes - 4-5 pcs;
• seasoning 10 vegetables - 1 tbsp;
• salt - 1-2 tsp;
• green onions and parsley - 2-3 branches each;
• water - 2.5 liters.

Step by step recipe:

1. Wash the potatoes, cut into cubes, pour 3 liters of water and boil for half an hour.
2. Pour the beans from the jar along with the sauce to the finished potatoes, let it boil for 5-10 minutes. Place the stew, bring to a boil again.
3. Season the soup with chopped herbs, sprinkle with seasoning, salt and serve.

Ingredients:

• canned beans - 1 can;
• smoked bacon or chicken breast - 250 gr;
• potatoes - 3-4 pcs;
• leeks - 1-2 pcs;
• medium-sized carrots - 1 pc;
• a set of Provence herbs - 1-2 tsp;
• greens - 1 bunch;
• salt - 2-3 tsp;
• melted cream cheese for decoration - 100 gr;
• water - 2.5-3 liters.

Step by step recipe:

1. Cut the potatoes into squares, cover with cold water, bring to a boil.
2. After boiling, add finely chopped leeks and carrots to the broth, cook for 25-30 minutes.
3. Add the canned beans along with the sauce to the soup, bring to a boil.
4. Cut the smoked meat into pieces, put in the soup, cook for 5 minutes.
5. At the end of cooking, sprinkle with spices, chopped herbs, salt the dish and serve. Add a scoop of melted cream cheese to each bowl.

Bean soup with white beans in chicken broth

Despite the long cooking of the soup, the dish turns out to be rich and tasty. It is not necessary to cook chicken broth - try making a fragrant soup with chicken giblets, wings or legs, add spices, herbs and roots to taste.

The cooking time is 2.5 hours.

Ingredients:

• white beans - 1.5 cups;
• half a chicken carcass;
• potatoes - 5 pcs;
• vegetable oil - 50-75 ml;
• small onions - 2 pcs;
• medium carrot - 1 pc;
• bay leaf - 1 pc;
• peppercorns - 5 pcs;
• green onions - 5 feathers;
• celery greens - 3-4 sprigs;
• a mixture of ground peppers - 1 tsp;
• salt - 1 tbsp;
• water - 3 l.

Step by step recipe:

1. The night before, soak the beans in cold water and soak for 10-12 hours.
2. Change the water of the prepared beans, boil and cook over low heat for about an hour, then add liquid to 3 liters.
3. Rinse half of the chicken carcass, put it on the beans, cook for another 1 hour. Add chopped onion, parsley and peppercorns to the broth.
4. Peel the potatoes, cut and boil for 20 minutes in the broth. Remove the cooked chicken from the pan, cool and cut into pieces.
5. Fry chopped onions in vegetable oil until golden brown, add grated carrots to it and then simmer over medium heat for 5 minutes.
6. When the potatoes are cooked, put vegetable fry and pieces of boiled chicken into the soup, let it boil for 3 minutes.
7. Add salt and pepper, sprinkle with chopped herbs and serve.

Bon appetit!

In the snowy season, it is especially important to have a hearty lunch, as the body expends more strength and energy in winter. To replenish the resources will help dishes from legumes, in particular, from various types of beans. By itself, it is difficult to digest, so it is recommended to cook fragrant delicious soups with this ingredient. However, the product is high-calorie, which means that people who are on a diet and watch their figure should consume it in a minimal amount.

In cooking, two types of beans are popular: white and red. It is these varieties that are especially rich in magnesium and iron. Such products are useful for people who experience problems with the nervous and vascular systems. Beans take a long time to cook. It takes at least 6 hours for the beans to become soft. For convenience, you can use a canned product. The content of such a semi-finished product in the recipe will simplify it and save you time.

Advice: canned bean soup can be made lighter by not boiling it with meat or broth. However, the dish will turn out thick and rich when adding chicken breast or a piece of veal. And smoked meat will make it not only fragrant, but also incredibly tasty, because smoked meats with legumes make an amazingly appetizing combination.

canned bean soup recipe

Ingredients

Servings: - +

• Veal on the bone250-300 g
• Bacon 150 g
• Canned red beans300 g
• Potato 3-4 pcs.
• Onion 1 PC.
• Carrot 1 PC.
• Garlic 3-4 cloves
• Vegetable oil2 tbsp. l.
• tomato paste 1 tsp
• Bay leaf 2-3 pcs.
• Water 4 l
• Fresh or frozen parsley1 bunch
• Salt to taste
• Seasonings and spices for soups optional

per serving

Calories: 315 kcal

Proteins: 6.8 g

Fats: 6 g

Carbohydrates: 14.7 g

45 min. Video recipe Print

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Posh! Gotta fix it

Advice: sour cream or homemade mayonnaise will go well with canned bean soup. It is also very tasty to use it with pies with cottage cheese or cabbage, pies or vertuts.

Cooking bean soup for the winter in jars

Experienced housewives often stock up on various preserves for the winter season, harvest vegetables and fruits that are difficult to get fresh at such a time. But did you know that you can also put soup in a jar? It would seem an unusual idea, but in some cases such a first course will be a real find. On a business trip, on a camping trip, if it is impossible to cook on your own, and even if there is an acute shortage of time, this semi-finished product will always help out, because it only needs to be warmed up.

We suggest you cook a rich and tasty bean soup in jars. For two liter containers you will need:

• dry beans - 200 grams;
• 1 fresh carrot;
• 1 onion;
• 2 Bulgarian sweet peppers;
• 1.5 liters of tomato juice (preferably prepared on your own at home);
• 100 ml of sunflower oil;
• vinegar essence - 0.5 teaspoon;
• salt - to taste;
• sugar - 2 tablespoons.

Soak the beans overnight. The next day, drain the liquid, rinse the beans, add 3 liters of water to the pan and cook them for at least one and a half hours. At this time, pay attention to the vegetable component of the first course. Cut off the skin from onions and carrots, chop them, and then sauté them in a frying pan generously greased with vegetable oil.

When the bean time is right, send the vegetable fry there. Boil for 10 more minutes. Grease the pan again with vegetable oil. So that an oily yushka is formed. Fry in it the Bulgarian pepper, chopped into strips, 3-5 minutes. Transfer the product to a bowl. Pour in the tomato juice, salt and pepper. Pour sugar and add vinegar essence, mix everything. Continue cooking for 2 minutes.

Pour hot soup into pre-sterilized jars. Roll up. Turn upside down and wait until it cools completely. After about a day, a tasty and rich food can be transferred to storage in a dark, cool and dry place.

Important: legume dishes are considered dietary, however, when using them, the measure should be observed, since flatulence may occur due to the long process of digesting the product.

Beans are a unique and healthy product, surpassing even meat and fish in protein content. The only "minus" of legumes is the duration of cooking. But canned beans in jars will always help out, which retains up to 80% of valuable nutrients in this form. The product is already ready to use, and it can also be added to various dishes to add variety to the menu. And, as you can see, the beans can be preserved on their own as the basis of a delicious semi-finished soup, which will save a lot of time at the right time to prepare a hearty dinner.

Do not forget about this affordable and healthy product, cook it with pleasure!

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Posh! Gotta fix it

To diversify your everyday menu and please the family, you can cook canned white bean soup. This is a surprisingly tasty dish, and canned beans, by the way, fit into the list of ingredients. The yushka of this soup turns out to be a little thick and this gives the recipe a special zest. Naturally, such a soup contains fewer calories and is less saturated than. But both recipes have their own charms, and you can definitely try each one.

For canned white bean soup you will need:

• canned beans- 300 gr.;
• Veal or non-fat pork- 400 gr.;
• Potato - 2 pieces of large size;
• Vegetable oil- 3 tbsp. l.;
• Salt - 2 tsp;
• Carrot - 1 piece is not large;
• Bay leaf - 1 pc.;
• Peppercorns - 5 pcs.;
• Pasta or cereal as desired- 1/2 cup;

Bean soup from canned beans is prepared as follows:

1. We will process the meat for the soup in an unusual way for you, but believe me, this is better than just rinsing the pulp and dipping it in boiling water. This hour of processing does not require only rabbit meat, by the way, from rabbit meat it turns out no worse. Cut the veal into small cubes and place in a deep heat-resistant bowl. In parallel, boil water and pour boiling water into the meat, stirring with a spoon. So the dirt, and the blood, and some of what the calf might have been stabbed with will go away. Do this step at least four times. But in parallel with the processing of meat, put an incomplete three-liter pot of water on the stove.

2. When the water boils in a saucepan, naturally we send meat and 1.5 teaspoons of salt there. Reduce the heat to the smallest and cover with a lid.

3. Peel the potatoes, cut into cubes and send to the pan 20 minutes after the veal.

4. Next, we proceed to cook the frying. Peel, wash and chop vegetables. Onions - cubes, and carrots - on a coarse grater. Canned beans are best chosen without tomato. It can not be washed and not discarded in a colander.

5. We send vegetable oil to a heated pan, then onions, after 3 minutes carrots. We fry all this over high heat, without leaving the stove and constantly stirring the frying. When the vegetables begin to acquire a golden color, we send them spices, the rest of the salt and beans. Reduce heat and simmer for another 3 minutes.

6. Approximately 15 minutes after the potatoes, add the pasta to the canned white bean soup. If your pasta is made from durum wheat, then cook the soup for another 7-10 minutes, after which we add the frying. If the pasta is ordinary, then after adding them, you should wait 4 minutes.

5 minutes after adding the frying, the canned bean soup is ready. Chop greens as desired and serve lunch to the table.

If the hostess is limited in time, then ready-made components that do not need additional processing will come to her aid in cooking. These include canned beans in jars, suitable for making delicious fragrant soups. It is worth learning more about the secrets of making food in order to surprise relatives and friends.

How to make bean soup

Unlike recipes that explainhow to make bean soupdry or fresh, canned component significantly reduces cooking time. All thanks to the lack of soaking, cooking and monitoring readiness. The recipe for a delicious soup is simple - you need to prepare the necessary products, cook them, and at the end add the contents of the jar. Then season with spices, and a delicious broth is ready.

Food preparation

Any idea how to cook bean soup starts with the choice of ingredients. The main thing here is canned beans, which you can take any - white or red, in your own juice or tomato paste. The soup recipe does not limit the hostess in choosing additional ingredients - you can cook it on meat, chicken broth, add mushrooms or pasta. A more satisfying option involves the addition of fried bacon, and a lean option involves the absence of meat and sour cream.

Soup with canned beans - recipes with photos

Every culinary specialist will find his owncanned bean soup recipewhich he will like the most. To facilitate cooking, it is better to choose a recipe with a photo, where each step is illustrated in detail. You can cook both classic versions of soups on meat, with the addition of chicken or smoked meats, as well as more refined ones - Georgian lobio, lean broth, puree soup or rich stew in a slow cooker.

Classical

• Cooking time: 1 hour.
• Servings: 14 persons.
• Calorie content of the dish: 57 kcal.
• Destination: for lunch.
• Cuisine: author's.

Any cook will need information on how to cookbean soup - classic recipe with photo. For him, it is better to take a canned vegetable in tomato sauce to give more saturation to the taste and aroma, and to the appearance - a pleasant color that looks appetizing and attractive. Fresh pork gives satiety to the broth, and added vegetables - carrots, onions, bell peppers - add freshness.

Ingredients:

• pork - 0.4 kg;
• canned beans in tomato sauce - half a kilo;
• potatoes - 0.35 kg;
• onion - 0.3 kg;
• carrots - 0.25 kg;
• bell pepper - 0.35 kg;
• garlic - 3 cloves;
• vegetable oil - 25 ml;
• greens - a bunch;
• olives - 20 grams;
• water - 2000 ml.

Cooking method:

1. Meat cut into cubes, pour water, cook for 20 minutes. Add potato wedges, beans. Cook another 15 minutes.
2. Fry chopped onions and grated carrots in oil, add paprika straws, crushed garlic, put in broth after 10 minutes.
3. Salt, pepper, after 15 minutes sprinkle with chopped herbs.
4. Serve with halves of olives, rye bread.

In a slow cooker

• Calorie content of the dish: 120 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

It becomes easier to preparesoup from canned beans in a slow cooker, because the device allows you to make it faster, not to keep track of time. You need to chop vegetables, add canned food and pour water, set the desired mode and wait for the end of cooking, then you will get delicious food with a pleasant thick texture.

Ingredients:

• water - 1000 ml;
• carrots - 1 pc.;
• onion - 1 pc.;
• chicken - 100 g;
• bay leaf - 1 pc.;
• canned beans in tomato sauce - a jar;
• potatoes - 4 pcs.;
• garlic - 2 cloves;
• greens - a bunch.

Cooking method:

1. Chop the onion, grate the carrots, cut the meat into pieces. Fry the mixture for 20 minutes on the baking mode.
2. Add beans, potato cubes, bay leaf, pour boiling water.
3. Set the stew mode, after an hour serve with herbs and crushed garlic.

in tomato sauce

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 153 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Looks nice in a bowltomato soup with beans, which has a rich bright color, pleasant aroma and thick texture. Garlic chips, bay leaf and allspice instead of ground black pepper add piquancy and spiciness to it. It is recommended to serve food with fat sour cream, and if it is not available, you can use 10% cream, sprinkle with chopped herbs and add a slice of lemon.

Ingredients:

• potatoes - 4 pcs.;
• vegetable oil - 75 ml;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• garlic - a slice;
• chicken - 0.6 kg;
• red canned beans in tomato sauce - 200 g;
• bay leaf - 2 pcs.;
• water - 3500 ml;
• tomato paste - 40 ml;
• allspice - 2 peas.

Cooking method:

1. Chicken cut into pieces, pour water, boil. It is advisable to leave the bone in the broth, and then pull it out.
2. After 40 minutes, lay the fried chopped onions with carrots, bay leaf, salt, season with pepper.
3. Pour legumes, crushed garlic, potato cubes, tomato paste, remove from heat after 20 minutes.

From red beans

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 29 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Very fast and easy to preparecanned red bean soup. To make it, you do not need special skills, knowledge and skills, so even a novice cook can handle it. The result will pleasantly surprise and delight the whole family - food saturated with tastes and aromas will quickly and permanently saturate the body, warm in the cold, give strength and vigor for the coming day.

Ingredients:

• red canned beans - 400 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 2000 ml;
• potatoes - 2 pcs.;
• vegetable oil - 20 ml;
• dill - 5 g.

Cooking method:

1. Make a frying of chopped onions, grated carrots, fry until golden brown.
2. Pour potato cubes, frying, legumes, salt into boiling water.
3. After 20 minutes of cooking over moderate heat, sprinkle with dill.

With Chiken

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 51 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Distinguished by excellent rich tastebean soup with chicken. It is pleasant to serve it on a daily dinner table to feed the household. Chicken makes food not as high-calorie as adding pork or beef, but at the same time gives tenderness. It's nice to eat soup with sour cream sprinkled with fresh chopped parsley and garlic croutons.

Ingredients:

• chicken - half a kilo;
• water - 2500 ml;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• canned beans - 400 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• ketchup - 75 ml;
• bay leaf - 2 pcs.

Cooking method:

1. Boil chicken cubes for half an hour with bay leaf.
2. Then put potato cubes, crushed garlic.
3. After 20 minutes, lay the legumes, fry the chopped onions and grated carrots.
4. Add ketchup, salt and pepper.
5. Serve with sour cream and herbs.

With white beans

• Calorie content of the dish: 184 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Looks just as pretty on a plate.canned white bean soup, the broth of which is distinguished by a transparent golden hue. A hearty meal with a lot of protein is perfect for a hot dinner, because you can get enough of just one serving. The traditional recipe can be varied by adding bacon with mushrooms and beans, which will make the taste richer and more complex.

Ingredients:

• canned white beans - 300 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 2000 ml;
• potatoes - 2 pcs.;
• greens - a bunch.

Cooking method:

1. Pour boiling water over potato cubes, cook for 12 minutes, add beans.
2. Grate the carrots, chop the onion, fry until soft, add to the broth.
3. Salt, after 3 minutes serve with herbs. Optionally, you can use chicken broth instead of pure water.

Soup puree

• Cooking time: 1 hour.
• Servings: 20 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

An excellent option for a hot dinner will bemashed bean soup. His recipe is sometimes referred to as how to make canned bean lobio. The food really turns out to be similar to a traditional Georgian hot appetizer recipe served with lots of cilantro and spices. However, the European improved version is distinguished by the use of more familiar products.

Ingredients:

• red canned beans - 800 g;
• tomatoes - 6 pcs.;
• Bulgarian pepper - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - a slice;
• tomato paste - 30 ml;
• vegetable broth - 1000 ml;
• olive oil - 20 ml;
• Tabasco sauce - 4 drops;
• parsley - a bunch;
• ground chili pepper - a pinch.

Cooking method:

1. Cut the tomatoes, pour boiling water for a minute, remove the skin, cut into cubes.
2. Cut the bell pepper in the same way, chop the onion, grate the carrots, chop the garlic.
3. Fry the onion in oil until soft, add garlic, carrots after half a minute, paprika and tomatoes after another 3 minutes. Season with tomato paste, chili pepper.
4. Put half the beans, pour water. boil, after half an hour of boiling under a lid over low heat, puree with a blender.
5. Add the second half, salt, pepper, warm for 2 minutes, season with Tabasco sauce.
6. Sprinkle with parsley, serve with toasted white bread.

Without meat

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

A lean option would be a recipe explaininghow to cook bean soup without meat. It is also suitable for those who are thin, because the dietary properties of legumes help you quickly get enough of one serving of food and not feel hungry after a couple of hours. It is best to serve a lean snack without sour cream, flavored with a couple of drops of olive oil. Bread should be excluded, and if you are very strict about your figure, give up potatoes as well.

Ingredients:

• canned beans - a can;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• greens - a bunch;
• water - 1500 ml;
• bay leaf - 3 pcs.

Cooking method:

1. Cut carrots into slices, potatoes into large pieces. Put whole onions without husks into water, boil, put beans with juice, carrots.
2. After the carrots are ready, add the potatoes, salt.
3. After 15 minutes, the soup is ready. You can season with herbs and bay leaves.

with cabbage

• Cooking time: half an hour.
• Servings: 5 persons.
• Calorie content of the dish: 59 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

A nice satisfying option will be simplesoup with cabbage and beans, which is good to serve for dinner and include in the daily menu. In addition to the use of beans, it involves the addition of corn, also canned. This will make the food brighter in color, rich in taste, very fragrant. It is better to take red cabbage, but traditional white cabbage and even Peking cabbage are also suitable.

Ingredients:

• red cabbage - 100 g;
• potatoes - 100 g;
• canned corn - 100 g;
• canned beans - 150 g;
• onions - 50 g;
• beets - 150 g;
• water - 2000 ml;
• green onions - 40 g.

Cooking method:

1. Salt water, boil, put chopped cabbage, potato cubes.
2. After 5 minutes, put chopped onions, after another 10 - pre-boiled beets, grated with large straws, both types of canned food.
3. After 10 minutes, serve with chopped green onions.

Beef

• Cooking time: 1.5 hours.
• Servings: 3 persons.
• Calorie content of the dish: 144 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Another traditional dinner option issoup with beef and canned beans. Its increased satiety comes from the use of meat and protein-rich legumes. Smoked bacon gives a pleasant aftertaste to food, tomato paste gives color, and mustard seeds, dill greens and garlic cloves add piquancy and pungency. Food goes well with sour cream.

Ingredients:

• canned red beans - 0.6 kg;
• onions - 2 pcs.;
• garlic - 2 cloves;
• tomato paste - 75 ml;
• mustard seeds - 20 g;
• olive oil - 100 ml;
• potatoes - 4 pcs.;
• bacon - 100 g;
• beef - 200 g;
• water - 1000 ml;
• dill - a bunch.

Cooking method:

1. Cut the beef into large pieces, finely chop the onion and garlic.
2. First, fry the onion-garlic mixture in oil, put the meat, mustard seeds. After 20 minutes of stewing, season with tomato paste.
3. Boil water, put beans, fry. After half an hour, add potato cubes, cook for another half hour.
4. Cut the bacon into thin strips, fry in butter until crispy.
5. Salt the broth, season with dill, serve with bacon strips.

Delicious bean soup - cooking secrets

To make it incredibly tasty and nutritiouscanned bean soup, you should listen to the useful tips of chefs:

• ideal spices for legumes are thyme, basil, coriander, zira, cilantro and turmeric;
• a step-by-step recipe involves first boiling the broth on meat and vegetables, and then adding legumes - they are already ready, so you should not cook them for a long time so that they do not turn into mashed potatoes;
• tasty and quick soup with minced meat and beans, cooked on stew or turkey;
• instead of water, you can use vegetable, meat or mushroom broth;
• a simple soup can diversify the addition of rice, barley, tomatoes, celery.

Video

Beans go well with almost any vegetable. And there is nothing easier than cooking a hearty and tasty bean soup, especially from canned beans. I took the recipe with a photo when I cooked bean soup today. This is a basic recipe that is called "without everything": only beans, potatoes, some vegetables, tomato and spices. Taking it as a basis, you can replace the water with broth - vegetable for lean soup, meat or chicken for a more satisfying option. And even if you have neither chicken nor meat, I will show you one way to do without them. At the end, you will experience an instant transformation of lean soup into meat. Although I immediately warn you: the magic is very simple and most likely you already know it very well.

• 1 liter of water or broth (any to your taste),
• 1 can canned beans
• 2 large potatoes (or 3 medium ones)
• 1 medium sized carrot
• 1 small onion
• 1/3 sweet red pepper
• vegetable oil for frying,
• 1 teaspoon tomato paste (or 2 tomatoes fresh or in their own juice)
• Salt to taste
• Ground pepper, dried herbs, bay leaf

How to make canned bean soup

The soup cooks very quickly. We will have a short session of simultaneous play: while the potatoes are cooking, we will fry the vegetables in a frying pan until they are fully cooked. To speed up the process, put water in a kettle to boil. We need one liter.

Next up is cleaning the vegetables. How long will it take you to peel two potatoes, one carrot and one onion? Five minutes, seven? I calculated that I peeled the potatoes in exactly three minutes. Daily exercises at the stove were not in vain! We cut the potatoes into cubes. It can be big, it can be smaller. I put it in a saucepan.

Fill with hot water. We put on the stove to cook for 10 minutes after boiling.

We put a frying pan on the second burner. Pour vegetable oil. Peeled and washed onion cut finely enough and lay out to fry. The fire is medium, it is necessary that the onion is slightly golden and gives a delicious aroma.

Meanwhile, grate peeled carrots on a grater. If you want to get straws like mine, buy a Korean grater. But even on a normal one, it's quite nice. We cut the sweet pepper into the same straw, not forgetting to remove the seeds and cut off the white parts from the inside. We put everything in a frying pan, mix with onions, warm up for a couple of minutes, pour 2-3 tablespoons of water, cover the lid and simmer until tender - 5-7 minutes.

My potatoes and fried potatoes were cooked at the same time. Put the vegetables in a saucepan.

We do not need to cook beans, they are canned. I always rinse it under running water, and then put it in a saucepan.

Here we add a teaspoon of tomato paste or a tablespoon of any tomato sauce. Or finely chopped tomatoes.

Mix, add salt, spices, pepper. Put on the stove and bring to a boil. Turn off. Put the bay leaf in a saucepan.

We pour it into bowls. Sprinkle with fresh herbs.

And it remains only to fulfill the promised hocus pocus. For these purposes, I have a piano in the bushes in store, or, to be more precise, two sausages, finely chopped and fried in a pan.

We pour a generous portion of sausages into my husband's plate. And listen to well-deserved compliments.

1. If your tomato paste is sour, add half a teaspoon of sugar to the soup. The soup will not become sweet, but the sugar neutralizes the acid.
2. If you want the soup to have a thicker texture, add a tablespoon of flour to the fry, stir and heat for a minute, and only then put the fry into the soup.
3. If you want the beans to be the dominant ingredient in the soup, add not one but two cans, as manufacturers are now trying to save money by often replacing half the beans in canned food with water.

easycookschool.com

Chicken soup with canned beans

A simple and very quick soup can be a real salvation for many housewives when you need to quickly feed a hungry family with a hot delicious dinner. The soup is prepared not only quickly, but also quite simply. In addition, the ingredients for it are quite affordable, and therefore every housewife will be able to use the recipe. Even novice housewives will cope with cooking.

Chicken soup with canned beans and potatoes

• chicken fillet - 1-2 pieces;
• potatoes - 3 pcs.;
• carrot - 1 pc.;
• garlic - 2 cloves;
• onion - 1 pc.;
• tomato paste - 2 tablespoons;
• olive oil - 1.5 tbsp;
• a mixture of peppers - to taste;
• salt - to taste;
• parsley.

Cut the chicken fillet into pieces and, pouring water, set to boil. At this time, peel the carrots, garlic and onions.

Cut the onion into cubes and grate the carrot. Fry the onion and carrot until golden brown in olive oil, adding finely chopped garlic to the pan.

When the vegetables are golden, add some pepper mixture to them, as well as tomato paste. Stir and fry everything together for about one minute.

Peel potatoes and cut into small cubes. Remove the cooked chicken fillet from the broth and also cut into medium-sized cubes.

Send the chicken and chopped potatoes to the broth. Then add the fried vegetables and cook the soup until the potatoes are ready. At the end of cooking, add canned beans, and do not forget to salt the soup.

Sprinkle the finished soup with chopped herbs.

Chicken soup with canned beans and boiled egg

• canned beans - 1 can;
• chicken fillet - 1 pc.;
• water - 1.5 l;
• egg - 1 pc.;
• green onions;
• bay leaf - 1 pc.;
• potatoes - 2 pcs.;
• salt - to taste;
• dill;
• onion - 1 pc.;
• pepper - to taste.

Wash the chicken fillet and place in a bowl. Fill with cold water. Add a peeled whole onion to the meat, as well as a sprig of green dill. Put the pot on the fire. When it boils, remove the foam and cook the chicken broth for 15 minutes over low heat.

When the broth is ready, remove the onion and dill from it and discard them. Remove the chicken fillet and place on a plate. Add the diced potatoes to the hot broth. Boil for about 10 minutes.

At this time, boil the egg, cool and cut into medium-sized cubes. Slightly cooled meat also cut into cubes or divide by hand into fibers.

Send canned beans to the soup, after draining the liquid from it. Boil the soup for about 5 minutes.

Then send the chopped egg and chicken fillet to the soup. Also add chopped dill and finely chopped green onions. Let the soup simmer a little.

Serving on the table, if desired, you can add a little chopped garlic very finely to each plate.

Chicken soup with canned red beans and bacon

• onions - 2 pcs.;
• fresh basil;
• bacon - 250 gr.;
• carrot - 2 pcs.;
• Italian herbs - to taste;
• olive oil;
• chicken breast - 2 pcs.;
• pepper - to taste;
• cherry tomatoes - 18 pcs.;
• canned red beans - 1 can;
• salt - to taste;
• celery - 1.5 stalks;
• tomato paste - 2 tbsp.

Cut the onion, carrot and celery into small cubes. Heat olive oil in a saucepan and add chopped vegetables. Saute vegetables for about 10 minutes.

Cut the chicken into small pieces and fry in a pan until a light golden crust appears. Send the fried chicken, as well as the bacon cut into small pieces, to the pan with the vegetables. Continue to fry everything for five minutes.

Now salt and add spices. Also add tomato paste to the pan. Mix everything well. Send the beans to the pan along with the liquid.

Add enough water to get the soup to the desired consistency.

Bring the contents of the saucepan to a boil. Add the chopped basil and simmer the soup for 10 minutes.

kakprigotovim.ru

Canned bean soup - a hearty first course with a rich taste

Canned bean soup is a good option for a hearty quick lunch. After all, the advantages of using canned beans are obvious: they do not need to be soaked and boiled for a long time. It is enough to open the jar and put the contents into the soup.

Canned beans are usually made with water, salt and sugar, sometimes tomato paste. Most often on sale you can find white and red canned beans. It is believed that in such a product up to 80% of the beneficial components contained in fresh beans are preserved. And as you know, these legumes are rich in high content of proteins, vitamins, trace elements and active substances. Regular consumption of beans reduces cholesterol levels, cleanses the body, strengthens blood vessels, and has a beneficial effect on skin condition. In addition, beans remove excess fluid from the body and relieve swelling.

Bean soup can be either lean or cooked in meat broth. The first option is suitable for dietary nutrition, the second will be a hearty and healthy lunch. All kinds of vegetables are used as additional ingredients for bean soup: potatoes, onions, carrots. Mushrooms, smoked meats, spices and herbs are added.

Ready-made soup is served with sour cream, garlic, fresh herbs, croutons and crackers. Red hot pepper rings are added for piquancy.

Meat soup with canned beans in tomato sauce

Thick rich soup with a rich taste. For its preparation we use meat, canned beans, broccoli, carrots, onions, potatoes. Thanks to canned beans, the soup cooks faster than using dry beans, which need to be soaked and boiled for a long time. Broccoli can be taken frozen or fresh. Add spices to taste, it’s good to put a little finely chopped fresh herbs at the end of cooking the soup.

• beans in tomato - 1 can;
• pork on the bone - 1 kg;
• carrots - 1 pc.;
• broccoli - 800 g (can be frozen);
• onions - 2 pcs.;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• salt, bay leaf, pepper;
• vegetable oil.

1. We wash the meat, put it in a pan with water. Cook until the pork is ready, removing the foam in a timely manner. Then the meat is removed from the broth, cut into pieces. We filter the broth.
2. We clean the vegetables, cut into cubes, finely chop the onion and carrot. Fry in vegetable oil. Add beans, spread along with tomato sauce. We mix the ingredients. We simmer for a couple of minutes.
3. Bring the broth to a boil, put the potatoes, add salt, pepper, spices to taste. We cook 10 minutes.
4. Rinse the broccoli florets. Add to soup. We also send chopped meat here. Stir, bring to a boil.
5. Add vegetable frying, cook for about 3 minutes, turn off the stove. Let the soup brew for 15 minutes, pour into bowls.

Soup from canned red beans in a slow cooker

This bean soup is especially good to cook in cold weather - it perfectly warms and uplifts. Let's make it on chicken broth, for which we need a fillet, but you can take any part of the chicken, such as a drumstick. To enrich the taste of the dish, add bell pepper, spices, aromatic herbs to the soup. This soup can be made not only from canned beans. Green siliculose, especially in the summer, and dried different varieties are also perfect.

• chicken - 400 g;
• potatoes - 2 pcs.;
• red beans - 1 can;
• tomato - 2 pcs. (or tomato paste);
• carrots - 1 pc.;
• salt, pepper, bay leaf;
• vegetable oil;
• greenery.

1. We wash the chicken, cut into pieces.
2. Pour oil into the multicooker, activate the “Baking” mode. We spread the meat, fry for 20 minutes with the lid closed, periodically opening and stirring the chicken.
3. We clean the vegetables, finely chop the carrots and onions. Add to the chicken, cook for 20 minutes on the same mode.
4. Wash the tomatoes and potatoes, cut into cubes.
5. Drain liquid from beans.
6. Put the remaining ingredients in the bowl: potatoes, tomatoes, beans.
7. Pour boiling water to the permissible limit, salt, pepper (you can put spices to taste).
8. We activate the "Extinguishing" mode for 2 hours.
9. 15 minutes before the end of cooking, open the lid, add bay leaf, chopped herbs.
10. Serve the finished soup with fresh sour cream.

Chicken soup with canned white beans

This fragrant and hearty lunch dish is prepared with chicken broth. The main ingredient of the soup is canned beans, we have chosen white varieties. This dish belongs to the category of diet, the soup is ideal for a children's menu. You can use frozen or dried beans if you like. The latter should be pre-soaked in water for several hours, and then boiled.

• white beans - 1 can;
• chicken fillet - 1 pc.;
• onion - 1 pc.;
• egg - 1 pc.;
• potatoes - 2 pcs.;
• green onions, dill;
• garlic - 2 cloves;
• Bay leaf;
• salt pepper.

1. We wash the fillet, boil until tender with one onion and several sprigs of dill, removing the foam during the cooking process. Remove chicken, cool and cut into pieces. Dill, onion removed. We filter the broth.
2. Boil the egg, cool, peel, cut into cubes.
3. Peel potatoes, cut into cubes.
4. Grind the garlic, finely chop the greens.
5. Bring the broth to a boil, drop in the potato pieces. Cook 5 minutes
6. Add canned beans (without liquid), chopped egg, chopped fillet, salt, pepper. Bring to a boil again.
7. We spread the chopped greens in the soup (we leave some for serving), bay leaf, cook for 5 minutes.
8. Serve the soup in portions, add a little chopped garlic and the remaining herbs to each plate.

Now you know how to cook canned bean soup according to the recipe with a photo. Bon appetit!

Canned bean soup is quick, tasty and very nutritious. Both red and white beans can be used to prepare this second dish. You can cook bean soup based on meat broth, but the lean version is also delicious, where only legumes and vegetables are used. Experienced chefs will tell you how to cook canned bean soup deliciously:

• It is good to add smoked meats to bean soup: ribs, brisket, loin, smoked wings are also suitable. These products will give the dish a unique taste and aroma.
• Canned beans can be substituted for dried beans. It should first be soaked in water for several hours, then drain the liquid, and boil the beans until tender.
• The taste of bean soup is favorably emphasized by spices. Use bay leaves, black pepper, garlic, fresh or dried herbs.
• If you use tomatoes to make soup, then first pour boiling water over them and remove the skin - this will make the dish more tender.
• When choosing canned beans, pay attention to the composition of the product. It is better if only salt, sugar and water are used for its preparation, and various spices and preservatives are not added.
• High-quality canned beans should have a dense structure and not fall apart. The cloudy color of the liquid, sediment and suspension in the jar makes the product dangerous to consume. It is better to refrain from adding such beans to the soup.

101eda.ru

Canned Red Bean Soup

This soup often helps me out when I need to quickly prepare the first course for dinner. And if you consider that the soup turns out to be tasty and satisfying, this recipe simply must be in your notebook. Vegetarians will especially like it, as it is prepared without meat, and sautéed vegetables and canned beans add satiety and taste to it.

According to vegans, beans have quite a lot of vegetable proteins, so they can, in fact, completely replace meat in our diet. I can’t be so categorical in my judgments either, and I will remain of my opinion: it will be healthier to stick to a balanced diet and not go to extremes. Moreover, this also applies to the diet of young children and pregnant women who, according to their beliefs, refuse meat and dairy products. I am sure you will appreciate this lean soup with beans and mushrooms.

But such a soup will definitely not cause any controversy, so it can be eaten both in fasting and during a fasting diet. Well, if your husband categorically refuses lenten dishes, then, so be it, put a piece of boiled meat or a couple of smoked sausages on his plate. My girlfriend, for example, does just that to avoid disagreements. Check out this recipe for Bean Soup with Vegetables.

In addition, the soup is prepared very quickly, the main thing is that the kitchen has a strategic supply of canned beans. If there is no such jar in the house, you will have to cook dry beans, but this is a different recipe and a completely different cooking time. Let's start cooking bean soup from canned red beans, the recipe with a photo is already waiting for you below.

- carrots (medium) - 1 pc.,

- beans (red, canned) - 1 can,

- oil (vegetable, purified) - 1 tbsp,

- tomato paste - 1 tbsp,

– wheat flour - 1 tbsp.,

- sea or table salt (finely ground), spices.

First, prepare the vegetables for the soup. We wash them thoroughly from sand, and then peel them.

Grind the carrots on a grater with a large cell.

Chop the onion into medium pieces.

Pour oil into a preheated pan, then put the vegetables and sauté on medium heat for 5-6 minutes.

Pour water into the pan, bring it to a boil and lay the potatoes cut into cubes.

After 10 minutes, we introduce the passivated vegetables into the pan and boil the soup for about 10 minutes.

Now, in fact, we dilute tomato paste in a small amount of warm water and also add it to the soup, boil it for 4-5 minutes.

Add salt and spices to taste. I think you will just be crazy about this delicious soup with sausage and beans, I have already prepared a recipe with a photo for you.

Lastly, add sifted flour to the soup to thicken it, boil for 5 minutes, and remove from heat.

Add chopped greens.

Let the soup brew for 15 minutes, and pour bean soup from canned red beans, I hope you liked the recipe with the photo, into bowls. If you don’t have time at all, but you need to cook, then this recipe for bean soup in a slow cooker will help you.

Do-it-yourself chicken sausages recipe