Step-by-step preparation bean soup(classic recipe):

1. Pre-soak the beans, taking into account the tips described above.
2. Then fill the beans with water and put on the stove to cook.
3. Wash the meat, cut into pieces, add water and cook over low heat after boiling.
4. Peel one carrot and cut into half rings.
5. Peel the potatoes and cut into cubes.
6. Add vegetables to broth when ready.
7. Second carrot and onions Peel, finely chop and fry in a frying pan with oil.
8. Place the roast in the pan 10 minutes after adding the potatoes.
9. Boil the soup for 20 minutes and season it with salt, ground pepper, and bay leaf.
10. Let the soup simmer for 5 minutes, remove from the stove and leave to steep for another 15 minutes.
11. Serve the first course with crackers, croutons or bread.

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

Ingredients:

• Potatoes - 2 pcs.
• Canned beans - 1 can
• Carrots - 1 pc.
• Onion - 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 preparation of bean soup from canned beans:

1. Peel the 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, finely chop them and sauté in a frying pan in oil until light golden brown.
4. Add the sautéed vegetables to the pan.
5. Add chicken broth and cook for 5 minutes.
6. Strain the beans through a fine sieve and add to the pan.
7. Next pour tomato paste.
8. Season the soup with pepper and salt.
9. To thicken the soup, pour flour through a sieve and mix well.
10. To make the soup more flavorful, leave it to steep for 15 minutes with the lid closed.

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

Ingredients:

• Smoked meats (ribs, brisket, loin, chicken wings) - 0.5 kg
• Beans - 300 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Bell pepper - 1 pc.
• Tomato paste - 100 g
• Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with smoked meats:

1. Pre-soak the beans and soak for at least 3 hours.
2. Then tip it onto a sieve, rinse and fill with fresh water.
3. Cook the beans for 20 minutes and add smoked meats.
4. Continue cooking until the beans are soft. Then add the peeled and diced potatoes. Cook it for 15 minutes.
5. Sweet pepper Remove seeds with partitions and cut into strips.
6. Fry in vegetable oil in a frying pan bell pepper, onions and carrots.
7. When the frying is ready, add tomato paste and fry for 1-1.5 minutes.
8. Transfer the vegetable mixture to the soup, season with salt, spices and herbs.

Bean soup made from red beans with sausages is an express soup that can be prepared very quickly. Since the recipe uses ready-to-eat canned beans, and the sausages do not require long-term heat treatment.

Ingredients:

• Sausages - 0.5 kg
• Carrots - 1 pc.
• Onions - 1 pc.
• Canned red beans - 2 cans
• Potatoes - 2 pcs.
• Salt - 1 tsp. or to taste
• Ground black pepper - a pinch
• Vegetable oil - for frying

Step-by-step preparation of bean soup with sausages:

1. Peel the potatoes, cut into pieces and place in boiling water.
2. Peel the onions and chop them into half rings.
3. Peel the carrots and grate on a coarse grater.
4. In a frying pan in vegetable oil, fry the carrots and onions.
5. Place the roast into the pan.
6. Next, put the beans from the can and bay leaf.
7. Add salt, pepper and cook the soup until almost done.
8. 10 minutes before the end of cooking, add the sliced ​​sausages.
9. Boil the soup for 1 minute and turn off the stove.
10. Leave the soup to steep for 10 minutes and pour it into bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful microelements. And since mushrooms are used in 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
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato paste - 2 tbsp.
• Salt - 1 tsp. or to taste
• Ground black pepper - a pinch
• Vegetable oil - for frying

Step-by-step preparation of bean soup with mushrooms:

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

Bean soup in a slow cooker will help out busy housewives. Since this electrical appliance will allow you not to spin around the stove, but with minimal costs time and effort to prepare a tasty and satisfying dish.

Ingredients:

• Boneless lamb - 400 g
• Canned red beans - 1 can
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Vegetable oil - for frying
• Ketchup - 4 tbsp.
• Bay leaf - 2 pcs.
• Ground black pepper - a pinch
• Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with lamb in a slow cooker:

1. Wash the lamb, cut into small cubes, place in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the “Fry” mode.
2. Peel and cut the potatoes, onions and carrots: potatoes with carrots into strips, and onions into small cubes.
3. Place the onions and carrots in the slow cooker with the meat, add salt and 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 “Stew” mode.
8. Cook the soup for 45 minutes, then taste it and adjust if necessary.

Red bean soup is always popular in national cuisines for a number of reasons. Firstly, beans, like all legumes, are rich in vegetable protein, fiber and microelements - which means that all dishes made from them are satisfying and healthy. Secondly, it goes well with the most different products, so you can diversify the menu within a wide range. Finally, it's simply delicious. The peculiarity of bean soup is that the longer it sits, the tastier it becomes over time.

To prepare soup, take as raw beans, and ready - boiled or canned. The combination of beans with smoked products - bacon, brisket, etc. is especially popular. And for vegetarians, there are many delicious meat-free recipes.

In the proposed recipes, the consistency of the soup can be varied to your taste from liquid broth to thick puree.

Cook's tip: how to cook beans. First, soak it in cold water for 8-12 hours; it is better to put the pan in the refrigerator. Then drain the water, pour the beans into a saucepan, add fresh water, cook until tender for 50-90 minutes, depending on the type of beans. Drain the water again and add fresh water. Bring to a boil, add salt and cook for 3 minutes. Place the cooked beans in a colander.

How to make red bean soup - 18 varieties

This bean soup can be made in both meat and vegetarian versions. Here's a meat-free recipe. For meat soup, you first need to cook the meat, then add beans to it, and then follow the recipe given.

Ingredients:

• Red beans - 300 g
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 2-3 cloves
• Tomato - 1 pc.
• Celery root - to taste
• Greens - to taste
• Spices - to taste
• Vegetable broth - 0.5 l

Preparation:

Pour water over the beans, add spices (for example, bay leaf, black peppercorns) and cook until they become soft.

Chop the remaining vegetables and simmer for 10 minutes. Salt and pepper. Then put them in a pan with beans, add vegetable broth and cook for another 15 minutes.

Perhaps the simplest and fastest soup, no frills. It uses ready-made beans, canned or boiled, so cooking takes a minimum of time. It can be prepared with either water or vegetable broth (for vegetarians) or meat broth.

Ingredients:

• Boiled or canned beans - 250 g
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Cilantro
• Onions - 1 pc.
• Garlic - 1 clove
• Ground black pepper - to taste
• Water or broth - 1.5 l

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic, cilantro. Grate carrots and tomatoes on a coarse grater.

Fry the onion along with carrots and garlic. Add grated tomatoes. Add salt, pepper, stir and simmer for 5 minutes.

Pour water/broth into a saucepan, add potatoes, cook until tender. When the potatoes are cooked, add the fried vegetables, beans and cilantro to the pan. Cook for 5 minutes.

Another simple recipe. Here the bean soup is tomato, with tomatoes in their own juice.

Ingredients:

• Hunting sausages - 300 g
• Potatoes - 700 g
• Tomatoes - 400 g
• Onions - 1 pc.
• Spices, herbs - to taste
• Water - 3.5 l

Preparation:

Peel the potatoes, cut them and cook. Remove the skins from the tomatoes and grind them in a blender (or on a grater).

Chop the onion and sausages and fry together for 5 minutes. Add all ingredients to water and cook until potatoes are ready.

This is one of the variants of lobio - a dish of Georgian cuisine. When the beans are cooked, you need to lightly mash them with a masher - not to the consistency of puree, but so that whole beans remain.

Ingredients:

• Fresh red beans - 250 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Walnuts- 5-6 pcs.
• Prunes - 10-12 pcs.
• Dry mint, basil, cilantro - to taste

Preparation:

Pour beans cold water, bring to a boil, reduce heat, simmer over low heat for 2 hours.

Finely chop the onion and fry in vegetable oil. Chop garlic and nuts.

When the beans are boiled, add prunes, onions, garlic and nuts to the pan and cook for 5 minutes. Lastly, add herbs, red pepper and salt to taste.

Delicious and beautiful soup. But to ensure that it is not too watery, it is recommended to experiment with spices. For example, add chili, cumin, turmeric, coriander - this will add brightness to the dish.

Ingredients:

• Red beans - 105 g
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Leek - 1 pc.
• Zucchini - 1 pc.
• Pumpkin - 400 g
• Tomato puree - 1 tbsp.
• Celery stalk - 2 pcs.
• Vegetable broth - 1 l
• Water - 1.5 l
• Parsley, spices - to taste

Preparation:

Heat vegetable oil in a saucepan, add finely chopped leeks and onions, sauté for 2-3 minutes.

Dice the potatoes, carrots, zucchini and celery, add to the pan, cook for 3-4 minutes. Then add tomato puree and simmer for another 1 minute.

Pour in water and broth, bring to a boil, reduce heat, simmer over low heat for 20 minutes.

How to prepare celery stalks. This uses part of a bunch of stems from root to foliage. Throw away the thin stems, and peel the thick ones with a knife to remove the hard skin.

Add beans, parsley, diced pumpkin to the pan and cook for another 20 minutes. Sprinkle with spices and serve with crispy toast.

A vegetarian soup that can be prepared as a puree soup.

Ingredients:

• Dried red beans - 400 g,
• Potatoes - 5 pcs.
• Carrots - 2 pcs.
• Onion - 3 pcs.
• Celery - 2 stalks
• Tomato paste - 1 tbsp. l.
• Water/broth - 2 l

Preparation:

Soak the beans in cold water for 8-10 hours. Then drain the water, add fresh water, and cook until done (1-1.5 hours).

20 minutes before readiness, add diced potatoes.

Chop onion, carrots and celery, fry in vegetable oil until golden brown, add tomato paste.

10 minutes before they are ready, add them to the pan with the beans. Salt and add spices to taste.

You can add sour cream and a slice of lemon to the plates.

Recipe for a tender and delicious soup with chicken breast.

Ingredients:

• Beans - 200 g
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. l.
• Chicken breast - 1 pc.
• Cilantro, thyme, oregano - to taste

Preparation:

Let the beans cook; when they become soft, add the potatoes. Fry onions, carrots, tomato paste and chicken fillet, add to the pan, cook for 5 minutes.

Sprinkle with herbs before serving.

The soup is prepared in just 20 minutes using the Multicook function.

Ingredients:

• Canned beans - 400 g
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Smoked sausage - 200 g
• Herbs, spices - to taste

Preparation:

In the multicooker, set the “Fry” mode, pour in vegetable oil, add chopped onions and carrots, and sauté.

Then add beans, potatoes, sausage, pour hot water 1.5 l, stir, salt, turn on the “Multi-cook” function for 20 minutes and 130°C.

You can diversify the bean soup with homemade noodles.

Ingredients:

• Beans - 400 g
• Sausage - 150 g
• Bacon or ham - 150 g
• Potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves

To prepare homemade noodles:

• Flour - 0.5 l
• Eggs - 2 pcs.
• Water - 200 ml

Preparation:

Boil the beans, drain the water. Chop potatoes, carrots, onions, garlic, smoked meat, add to beans. Pour hot water, add salt, cook until tender.

Knead the dough, cut the noodles. Boil it in salted water, drain in a colander. Add the finished noodles to the soup.

Lobio, a bean dish, is popular in Georgia and the Caucasus in general. Unlike Russian cuisine, bean soup is usually prepared here without potatoes and carrots.

Ingredients:

• Beans - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Walnuts - 1 cup
• Butter - 50g.
• Salt, ground red pepper, cilantro, parsley - to taste

Preparation:

Boil the beans. When it softens, crush it a little with a masher. Salt and pepper.

In a frying pan, sauté onions in butter. Add it to the beans and cook for another half hour. Then add chopped nuts, garlic, herbs.

Remove from heat and leave to steep for 10-20 minutes.

Tomatoes in one form or another are included in almost all bean soup recipes. Here they also added sweet pepper.

Ingredients:

• Beans - 350 g
• Tomatoes - 3 pcs.
• Bell pepper - 2 pcs.
• Chicken broth - 600 ml
• Onion - 1 pc.
• Garlic - 3 cloves
• Salt, pepper, coriander - to taste

Preparation:

Soak dry beans overnight in cold water. Fry onion and garlic in a saucepan, add beans, broth, and salt. Cook for 1-1.5 hours.

Chop the tomatoes and bell peppers and add to the soup. Cook for another 15-20 minutes.

In this recipe, you need to first prepare the beef: add cold water, bring to a boil, remove the foam. Only after this, cook the meat with the remaining ingredients in a slow cooker.

Ingredients:

• Beans - 400 g
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Beef - 350 g
• Water - 2.5 l
• Spices, herbs - to taste

Preparation:

Fry chopped onions in vegetable oil in a slow cooker. Chop the remaining ingredients.

Pour into the slow cooker hot water, add meat, beans, carrots, set the “Soup” mode for 2 hours. Half an hour before cooking, add the potatoes.

An easy and delicious mushroom soup with red beans.

Ingredients:

• Red beans - 150 - 200 g
• Champignons - 300 g
• Potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Salt, spices - to taste
• Water/broth - 2 l

Preparation:

Pour the pre-soaked beans into boiling water (or broth) and cook over low heat.

Fry the champignons for 3 minutes, then add chopped onions and carrots to the frying pan and sauté.

Add potatoes to the finished beans, bring to a boil, add frying, cook for another 5 minutes.

Original recipe for meat soup with cabbage and celery.

Ingredients:

• Beans - 400 g
• Beef brisket - 600 g
• Carrots - 2 pcs.
• Cabbage - 500 g
• Celery root - 100 g
• Onion - 2 pcs.
• Soy sauce - 1 tbsp. l.

Preparation:

Boil the beef in one piece in cold water for 2 hours. Add spices to the water - bay leaf, parsley stems, cilantro, allspice, chili. When the water boils, remove the foam.

Chop onion, carrots, celery and cabbage. Fry the onion, then add carrots and celery to the pan and sauté for 10 minutes.

Boil the beans. Pour fresh water, add shredded cabbage, sauteed vegetables, chopped beef. Salt, add soy sauce.

Minestrone is one of the most common soups in Italy. It is prepared from any seasonal vegetables and herbs, sometimes adding rice or pasta.

To make minestrone very rich and aromatic, you need to fry the vegetables over low heat.

Ingredients:

• Boiled or canned red beans - 400 g
• Green beans - 200 g
• Canned tomatoes - 800 g
• Grated tomatoes - 400 g
• Onions - 1 pc.
• Garlic - 4 cloves
• Celery stalk - 2 pcs.
• Carrots - 1 pc.
• Chicken broth - 1.5 l
• Figured pasta - 0.5 cups
• Parmesan - 0.3 cups
• Oregano, basil - to taste

Preparation:

Heat in a thick saucepan olive oil, add chopped onion and garlic, sauté for 5-10 minutes. Add carrots, celery, green beans, simmer for another 5 minutes.

Pour in the broth, add the tomatoes, and bring to a boil. Cook for 10 minutes. Add pasta and red beans, add salt and cook for another 10 minutes.

In minestrone bowls, sprinkle with basil and grated Parmesan.

Spanish recipe with smoked chorizo ​​sausages. For the lazy housewife, since it is prepared quickly from canned beans.

Ingredients:

• Canned red beans - 400 g
• Canned white beans - 400 g
• Smoked chorizo ​​sausage - 250 g
• Canned tomatoes - 400 g
• Onion - 2 pcs.
• Garlic - 2 cloves
• Tomato paste - 2 tbsp. l.
• Bell pepper - 1 pc.
• Chili pepper - 1 pc.
• Parsley, oregano, salt - to taste
• Vegetable broth - 300-400 g

Preparation:

Chop the onion and sausage and fry them together in olive oil. Add tomato paste, fry for another 3 minutes.

Pour in the broth and canned tomatoes, stir and bring to a boil. Cover with a lid and leave to simmer for 15 minutes.

Chop the peppers and add to the pan along with the beans, spices and herbs. When the soup boils, remove from heat and leave to steep for 20 minutes.

Original recipe instant cooking from canned vegetables and without potatoes. Here the soup is prepared not with water or broth, but with tomato juice.

Ingredients:

• Canned red beans - 400 g
• Canned corn- 200 g
• Canned green peas- 200 g
• Onions - 1 pc.
• Tomato juice - 0.6 l
• Bacon - 10 strips
• Ketchup - 2 tbsp.
• Tabasco sauce - 0.5 tbsp.
• Spices, herbs - to taste

Preparation:

Chop the onion and bacon and fry together for 4-5 minutes. Pour tomato juice into the pan and bring to a boil. Add fried onions with bacon, ketchup, corn, cook for 2-3 minutes. Then add peas, spices, Tabasco sauce and cook for another 2-3 minutes.

Classic meat bean soup with the addition of fresh or sauerkraut.

Ingredients:

• Beans - 200 g
• Potatoes - 800 g
• Carrots - 150 g
• Fresh or pickled cabbage - 200 g
• Onion - 1 pc.
• Ketchup or tomato paste - 3-4 tbsp. l.
• Meat - 0.5 kg

Preparation:

Chop the meat, cook for 1 hour, add salt. Add pre-soaked beans to the meat and cook for another 30-40 minutes. Then add potatoes and cabbage, cook for 10 minutes.

Chop onions and carrots and fry in vegetable oil. Add tomato paste and cabbage, simmer for 5 minutes. Then pour everything into the beans and cook until the potatoes are ready.

Crispy chips are ideal for bean soups. They can be quickly made from thin pita bread or tortillas by cutting them into squares and frying them in a dry frying pan for 2 minutes on each side.

Bean soup is not only hearty and nutritious, but also has considerable beneficial properties. Beans contain entire deposits of protein, which is absorbed better than animals, many vitamins, microelements, especially sulfur, and amino acids.

The soup is made from green beans, but most often from dried beans different varieties and color. Moreover, during the heat treatment of beans, all useful substances are retained. Dishes made from these beans are loved by many people from all over the world - bean soups are found in all national cuisines - from Russian and Italian to French and Mexican.

This soup is especially useful to eat in winter - it will not only warm you from the inside, but also lift your spirits, because beans contain many B vitamins, which actively fight depression.

Bean soup - food preparation

Beans have many advantages, but there is one drawback - they take a long time to cook. Therefore, in order to reduce the cooking time of the soup, it should be soaked for several hours, or better yet, overnight. During this time, it will have time to become saturated with moisture, swell and quickly become soft while cooking the soup. If the room is warm, it is better to put the beans in the refrigerator for soaking so that they do not sour. Experts say that beans will taste better if they are soaked not in running water, but in boiled cold water. During soaking, the beans not only soften, they also release oligosaccharides - substances that are practically not digested, complicate the digestion process and contribute to increased gas formation. Therefore, the water in which the beans were soaked must be drained and the beans rinsed well.

Bean soup - best recipes

Recipe 1: Bean soup with meat

What could be tastier than a bowl of hot bean soup? Only bean soup with meat. So we’ll cook it, especially since it cooks quickly. Any meat is suitable for soup - pork, beef, veal, and it will also be delicious with chicken. The beans are pre-soaked.

Ingredients: 0.5 kg of meat (can be on the bone), 2 carrots, 250 g of white beans, 1 onion, 4 medium potatoes, vegetable oil, celery stalk, spices to taste.

Cooking method

Pour water over the meat and beans and cook. At this time, peel and cut the remaining vegetables - potatoes into cubes and 1 carrot into rings. Prepare a fry from the second carrot and onion - sauté the chopped vegetables in oil.

Place potatoes and carrot slices into the prepared broth with meat and beans. When the meat is cooked, you can leave it in the pan as is, or you can remove it, separate it from the bone, cut it into pieces and put it back into the soup. Ten minutes after adding the potatoes, add the roast and a stalk of celery. After 20 minutes, salt the soup, add the desired spices - ground pepper or peppercorns, salt, bay leaf. After five minutes, turn off the heat and leave the soup to brew. You can add herbs and a slice of lemon to the plate.

Recipe 2: Bean soup with smoked meats

A simple but very tasty soup. Any smoked meat can act as smoked meat - ribs, brisket, loin, even smoked chicken wings. If you can’t find bell peppers, cook without them. The soup will turn out tastier if, when frying, add one or two chopped fresh or canned tomatoes. Regular beans can be replaced with canned ones, then they are added at the end of cooking.

Ingredients: 0.5 kg of smoked meats, 300 g of beans (pre-soaked), 1 carrot, bell pepper and onion, 100 g of tomato paste, to taste: salt, spices, herbs.

Cooking method

Boil the beans for 20 minutes, then add smokedness. When it becomes soft, add potatoes, cut into cubes or strips and cook for 15 minutes. At this time, fry finely chopped bell peppers, onions and coarsely grated carrots in oil. When the frying is ready, add tomato paste to it, fry for a minute or two and transfer the entire vegetable mass to the soup. Add salt, spices, and at the very end - herbs.

Recipe 3: Bean soup with mushrooms and chicken

Mushrooms go well with almost all foods; bean soup with them is especially delicious. They give the dish a special, unique aroma. Instead of chicken meat, you can take chicken wings, four or five of them, depending on the size. Pre-soak the beans.

Ingredients: 1.5 liters of water or broth, chicken – 400g, 200g each of red beans and fresh mushrooms, one table/spoon of butter and vegetable oil, chicken fat, one onion and carrot each, 2 medium potatoes, salt, pepper and herbs to taste.

Cooking method

Cook the beans until half cooked, add the chicken. While everything is cooking, chop and fry the mushrooms in half and half butter and vegetable oil. If there is a lot of water from them, you can drain it (not pour it out), and brown the mushrooms themselves. In a separate frying pan, fry grated carrots and chopped onions in chicken fat.

Add diced potatoes to the soup, and after 15 minutes, fried vegetables and mushrooms. Salt the mixture and add pepper. Five minutes before the end of cooking, pour in the liquid from the mushrooms and add parsley.

Recipe 4: Bean soup with sausages

You can say that express soup is being cooked. It cooks really very quickly, because... Ready-to-eat canned beans are used. It is better to take smoked sausages (or sausages), they turn out tastier.

Ingredients: 0.5 kg of sausages, 2 onions and carrots, 2 cans of canned red beans, 2 large potatoes, to taste, salt, pepper and herbs, for frying - lard or vegetable oil.

Cooking method

Throw the potatoes cut into cubes into boiling water (broth). While it is cooking, heat the oil or melt the lard and fry the grated carrots and chopped onions. Add the roast to the pan, add beans from a can, bay leaf, salt, add pepper and let it cook a little. Ten minutes before the end of cooking, add randomly chopped sausages. With the soup turned off, let it brew for a while and pour into bowls, adding herbs.

Recipe 5. Bean soup with bacon and corn

Ingredients

four chicken breast halves;

45 g chopped parsley;

750 ml chicken broth;

400 g canned white beans;

onion – 150 g;

300 ml milk;

120 g bacon;

4 ears of corn;

Cooking method

1. Boil chicken broth in a large saucepan, place the washed chicken breast and cook over moderate heat for about 15 minutes. Remove the meat from the pan onto a plate and cool.

2. Melt the butter in a thick-bottomed saucepan. Place the onion chopped into small pieces into the pan and fry until transparent.

3. Add chopped bacon to the onion and fry, stirring for about five minutes. Sprinkle the roast with flour and fry for another minute, stirring constantly.

4. Add broth to the pan, stir and cook for about a minute.

5. Remove the kernels from the corn cobs, rinse, and add to the soup. Then pour in half the milk and cook the soup until the corn is completely cooked.

6. Cut the chicken breast into pieces and place in the soup. Then add the canned beans, add the remaining milk, boil and cook for five minutes. Add salt, pepper, parsley and turn off the heat.

Recipe 6. Minestrone bean soup

Ingredients

150 g each of white, green and red beans;

two liters of broth;

fresh tomatoes – 200 g;

half a bunch of dill and parsley;

150 g onion;

dried Italian herbs, salt and ground black pepper;

4 cloves of garlic;

50 ml olive oil;

smoked brisket – 300 g;

a bunch of fresh basil;

100 g small vermicelli.

Cooking method

1. Make cuts on the tomatoes, put them in boiling water for a minute, then in cold water and remove the skin. Cut the tomatoes in half and remove the seeds. Cut the pulp into pieces.

2. Cut the tails off the green beans and chop them into small pieces.

3. Cut the brisket into slices. Peel the onion and chop.

4. Place slices of brisket on the bottom of a thick-walled pan, fry on both sides, add chopped onion to them and fry.

5. Boil white and red beans until tender. Place in a saucepan with the onions, add the capsicum, pour in a little broth and simmer over low heat for about 20 minutes. Then pour in the rest of the broth. Please note that minestrone is a fairly thick soup, so adjust the amount of broth yourself.

6. Add vermicelli to the soup, add salt and pepper and cook the soup for ten minutes.

7. Grind the chopped basil and garlic in a mortar. At the end of cooking, add the spicy mixture to the soup.

Recipe 7. Bean soup with cabbage

Ingredients

half a liter can of canned beans;

100 ml sunflower oil;

half a head of cabbage;

150 g onion;

15 g ground paprika;

30 g tomato paste.

Cooking method

1. Grate the peeled onion. Place in a cauldron with hot oil and mix finely shredded cabbage and onion. Fry for some time.

2. Pour in a liter of broth, add tomato paste and cook until the cabbage is completely cooked.

3. Place beans in a cauldron, add salt and bring to a boil.

4. Heat the oil in a frying pan and fry the flour for about a minute. Season with paprika and stir. Place the sauteed mixture into the soup, boil again and turn off the stove.

Recipe 8. Peasant bean soup

Ingredients

3 potatoes;

35 g vegetable oil;

500 g beans;

salt, herbs and pepper;

a quarter cup of rice;

120 g onion;

150 g carrots.

Cooking method

1. In the evening, wash the beans and soak them. The next day, boil it for about an hour. Peel and wash the vegetables. Cut potatoes and onions into cubes. Coarsely grate the carrots. We wash the rice.

2. Boil water in a saucepan, add beans, bring to a boil, add rice, potatoes and half the onions and carrots. Cook for about 20 minutes.

3. Pour oil into a preheated frying pan, add the remaining vegetables, and fry, stirring, until golden brown. Add flour, mix and simmer for another minute.

4. Place the roast into the soup. Season with salt and pepper and continue cooking for another ten minutes. Rinse the greens, wash and chop finely. Add it to the soup and simmer over low heat for a few more minutes.

Recipe 9. Bean soup with pesto and vegetables

Ingredients

150 g each of white and yellow beans;

230 g green beans;

100 g onion;

230 g potatoes;

1200 ml vegetable broth;

230 g savoy cabbage;

kitchen salt and ground pepper;

250 g carrots.

4 cloves of garlic;

60 g parmesan;

several sprigs of fresh basil;

90 ml olive oil.

Cooking method

1. Soak the yellow and white beans. Then drain the water, rinse and place in a cast iron pot. Fill it with water, cover with a lid and put in the oven. We exhibit temperature regime at 200 C and cook the beans for an hour and a half.

2. Place the beans in a colander, wait until all the liquid has drained, and put half of them in the cast iron. Puree the second half using a blender and transfer to the whole beans. Pour in vegetable broth and stir.

3. Grate the peeled and washed carrots. Cut the potatoes into pieces, after peeling and washing them. Shredding cabbage thin stripes. We transfer all the vegetables into a cast iron pot, and put green beans here. Salt, cover with a lid and put in the oven. Reduce the temperature to 180 C and cook the soup for another hour.

4. Grind the basil and garlic in a mortar, gradually adding olive oil. Add grated Parmesan and stir. Add half the sauce to the soup, stir and turn off the heat. Serve the soup in bowls, adding a tablespoon of sauce just before serving.

If you want to make bean soup but don't have time to soak the beans, you can use canned beans. It should be added to the soup ten minutes before the end of cooking.

To make the beans boil faster, you need to add salt to the soup 35-40 minutes after adding the beans.

Ingredients:

• Red beans - 300 gr.
• Vegetable oil (olive) 2 tbsp.
• Carrots - 1 pc.
• Celery root - to taste
• Potatoes - 1 pc.
• Onion - 1 pc.
• Garlic - 2-3 cloves
• Any vegetable broth - 0.5 l.
• Lemon juice
• Herbs, spices - to taste

After reading beneficial properties red beans, I got the feeling that I was about to prepare a soup from the best vitamins. Judge for yourself, it contains B vitamins and vitamin C. These beans contain half of the periodic table, and they also contain a lot of fiber. Thus, by preparing red bean soup, you can not only have a tasty and satisfying meal, but also replenish your body with vitamins.

If you decide to fast, or are a follower of vegetarian cuisine, then red beans must be included in your diet, as they are a complete source of protein. For soup, you can use not only raw and dry beans, but also canned ones. Experimenting with different products, vegetable soup made from red beans will be unique every time.

If you cook bean soups in water or vegetable broths, their calorie content will be very low. Take this into account if you want to lose weight or constantly count the calories you eat.

Cooking steps

Knowing about all the advantages of this vitamin beauty, you can start preparing healthy and delicious soup from red beans.

1. If you decide to make bean soup, you need to soak it in advance. Ideally for 6-8 hours.
2. Fill the already prepared beans with water at the rate of one liter per 300 grams of legumes. Of course, beans contain a lot of vitamins, but still, we are not in a pharmacy, so these calculations are quite arbitrary. Add bay leaf, black peppercorns and cook until the beans are soft.
3. Meanwhile, prepare the vegetables. Cut potatoes and other vegetables in your usual way. If you want the soup to be spicier, you need to crush the garlic; if not, then just finely chop it.
4. After all the vegetables are chopped, they need to be simmered for 5-10 minutes. The main thing is not to forget to stir periodically. Add your favorite spices and salt.
5. Add the finished beans, along with the water in which they were boiled, to the stewed vegetables.
6. Now pour in the vegetable broth prepared in advance and a little lemon juice. Place back on the heat and cook until fully cooked, about 15 minutes.

Meat bean soup

If vegetarian soup isn't your thing, make a delicious meat-based bean soup.

For 4 liters of water:

• Meat of your choice - 400-500 gr.
• Beans (white + cauliflower) - 1 cup
• Potatoes - 4 pcs.
• Carrot
• Bulb
• Tomato (the riper the better) - 2 pcs.
• Spices, herbs

Since this soup recipe is based on meat broth, the calorie content of this dish will increase significantly.

1. Again, we use pre-soaked beans as a base. This is necessary in order to reduce cooking time and get rid of oligosaccharides, which are contained in beans and lead to gas formation (not for the table, it will be said).
2. Place the meat in water and put it on fire.
3. Be sure to remove any foam that does not take long to appear.
4. We wash the beans at least twice and send them to the meat. Let them cook for about an hour. Reduce the heat; excessive gurgling will cause the broth to acquire a cloudy, not entirely appetizing color.
5. Cut the potatoes beautifully and add to the soup.
6. We make a classic frying of onions and carrots.
7. While the vegetables are sautéing, grate the tomatoes on a coarse grater.
8. Once the onion turns a beautiful golden color, add freshly prepared tomato paste. Mix the frying and pasta and let it simmer for a couple more minutes.
9. Now you can put them in a pot of soup.
10. Add your favorite spices, taste if there is enough salt and cover with a lid.

Let the soup steep for a while, and in the meantime, prepare the greens for decoration and invite everyone to the table. Bon appetit!

How to make puree soup?

If you really like puree soup, then prepare it from red beans. To do this, you don’t need to look for additional recipes. All you have to do is find the one you like and make small adjustments to the cooking technology.

First, boil the meat. When it's ready, remove it from the broth and boil the vegetables and beans suggested in the recipe (don't forget to soak them). While the vegetables are cooking, separate the meat from the bone and let it wait in the wings.

The vegetables are ready. Add the spices and roots you like, add the meat and use a blender to puree everything. All you have to do is let all the ingredients boil for a couple of minutes and that’s it, the soup is ready.

Bean soups

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

1 hour

125 kcal

5/5 (3)

It’s hard to live without hot soup even in summer, let alone winter. You come home hungry and covered in snow, and there it is on the table - a fragrant, satisfying and very attractive soup. Just a dream! That is why I often prepare this wonderful dish using a simple and inexpensive set of ingredients.

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

Ingredients and preparation

Preparation time: 120 – 180 minutes.

Kitchen utensils

You will significantly speed up the cooking time of the soup if you prepare everything in advance. necessary tools, equipment and utensils that will be needed in the process:

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

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

Blender and food processor will also definitely come in handy, so keep them ready.

You will need

Warp:

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

Seasonings:

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

• 6 g table salt;
• 3 bay leaves.

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

Additionally

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

Cooking sequence

Preparation

First stage

Second stage

That's it! Now you know exactly how to cook bean soup with meat! In addition to greens, you can put a teaspoon on each plate butter or season with fresh basil and cilantro - but this is only worth doing if you like that kind of thing.

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

Video recipe for bean soup with meat

Please check the video below to see if you soaked the beans and cooked the beef for the soup correctly. Also in the video are valuable advice and recommendations. Don't miss out!