How to properly cook bean soup with meat. Lenten red bean soup. Bean soup in a slow cooker

Before boiling, rinse the beans thoroughly in running water. You can mix bean varieties for soup, just choose beans with approximately the same cooking time.

I boil beans in a pressure cooker for 25 minutes on the “stew/beans” setting. Otherwise, fill the swollen beans with fresh water and put on fire. Boil it. Boil for 2-3 minutes, drain in a colander and rinse with cold water. Fill with cold water again and bring to a boil. Repeat this procedure 3-4 times, and only then boil until soft.

Prepare potatoes and celery. Peel and rinse root vegetables. Cut into small cubes.

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

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

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

Add chopped bell peppers and fried vegetables. Season to taste with ground black pepper, salt, and add bay leaf. Bring to a boil. Cook for 5-7 minutes.

Wash any aromatic greens, chop finely and add to the soup. Stir and turn off the heat. Let it brew a little under the lid.

Bean soup - general principles and methods of preparation

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 of various varieties and colors. 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 - the 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 - saute 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 along with tomato paste. 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 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 butter and half the 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 in it 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 yellow and white beans overnight. 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. Set the temperature to 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. Shred the cabbage into thin strips. 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.

Bean dishes contain a lot of useful micro and macro elements. Recipes using red beans are very popular among vegetarians as they contain a large amount of protein. With a classic diet, such soups are a very healthy, tasty dish and are suitable for diversifying your diet.

Not everyone knows how to cook delicious red beans. To answer this question, you need to set the right goal and understand the chef’s taste preferences.

Meat soup

Bean soup - a red bean recipe is very simple.

Its main difference from other soups is the cooking time. The beans require cooking for at least 40 minutes, to speed up the process, it is recommended to leave the beans soaked in water overnight.

Otherwise, the cooking process is no different from other soup dishes.

Ingredients:

Onions - 1 pc.
Red beans.
Water.
Salt, spices to taste, bay leaf.
Cereals.
Potatoes - 5−6 pcs.
Carrots - 1−2 pcs.
Meat or poultry (chicken or beef).

Bean soup with meat: recipe.

This completes the preparation of red bean soup. The cooking recipe can be varied and you can add some finely chopped herbs at the end or use mushroom broth instead of meat. The second option is popular among vegetarian recipes.

Vegetarian version

Bean soup - meat-free recipe:

To make a truly delicious soup, you need to be careful about adding spices. At the very beginning of cooking, be sure to add a bay leaf and a pinch of red and black pepper. Other spices are added to the cook's taste.

After adding the vegetable puree to the pan with beans, the dish must be cooked for at least another 30 minutes. Then remove the pan from the heat, cover with a lid, wrap in a towel and leave for 10 minutes. The finished dish can be decorated with fresh, finely chopped herbs.

To prevent the liquid from souring during infusion, the beans should be mixed with half a teaspoon of soda. There is a quick way to soak; to do this, the beans need to be thoroughly washed, immersed in water and brought to a boil. After this, cover the pan with a lid, wrap it tightly in a towel and leave for at least an hour. After the time has passed, cooking continues and the remaining ingredients for the soup are added.

It takes 2 hours to cook beans without soaking. Pour one tablespoon of cold water into the pan every 5 minutes.

Beans require a lot of liquid for cooking, so you need to make sure that the water does not boil away and add it if necessary. During cooking, do not cover the pan tightly with a lid; you need to leave a little space. Otherwise it will darken.

Adding salt slows down the cooking process Therefore, in the case of cooking raw beans, you should add them 10 minutes before you plan to turn off the gas or remove the pan from the stove.

If beans are only a component of the soup, then after cooking, the liquid is drained, the beans are placed in a colander and dried. Then the finished beans are mixed with meat broth; further actions depend on the chosen recipe.

Original recipes using sausage or smoked meats involve adding exotic ingredients only after the soup is fully cooked. They are added fried or raw.

Attention, TODAY only!

Beans are an ideal product because they contain many vitamins. This product is considered a leader in the content of magnesium, potassium, calcium, aluminum, copper, vitamin C, E, K. Beans are considered healthy because they contain a lot of plant proteins, and they completely replace meat and are well absorbed by the body. Using beans, you can prepare a very tasty soup, the recipe for which is provided below.

Ingredients

Potatoes – 200 gr.
Dry white beans – 250 gr.
Carrots – 100 gr.
Onion – 50 gr.
Vegetable oil – 50 g.
Water – 3 liters
Tomato paste – 50 gr.
Salt – 5 gr.
Pepper - to taste
Greens – 20 gr.
Bay leaf – 2 pcs.

Preparation

This recipe allows you to use any bean. But it is necessary to remember that colored beans will affect the color of the water. This product is difficult to cook, so it is better to soak it overnight. After that, you need to drain the liquid and sort out the beans.

It is necessary to pay special attention to dark spots and holes on the product, because these could be bugs. It is better to throw away such beans.

The beans must be soaked in water for 9–12 hours and left. This water should then be drained. Bring the beans to a boil and change the water again.

Place the beans in boiling water and cook for 30–45 minutes until tender. The boil should be low, it is better to cover the container with a lid.
At this time, it is necessary to peel the potatoes, carrots and onions, and wash these products. Potatoes should be cut into cubes or strips. Add it to the container with the beans and continue cooking for 15 minutes.
While the potatoes are cooking, the onion must be cut into small pieces. You can use any onion, it's not that important.
Pour oil into a heated frying pan. The onions and carrots must be fried until they turn brown, and you need to stir it all constantly.
After the beans and potatoes are cooked, add onions and carrots to them. You need to salt the dish, pepper, add another bay leaf, as well as tomato paste. Please note that tomato paste is already a little salty.
You will need to cook the soup for about 5-6 minutes. Then taste the dish; you may need to add more salt.
Before serving bean soup, you need to decorate it with herbs and boldly wish you a bon appetit.

It is better to try bean soup immediately hot, because after heating it the taste will not be the same. It is advisable to serve it with fresh bread, lard and garlic.

if you add a little soy sauce to the soup, it will taste better;
you can put 2 cloves of garlic and suneli hops into the dish, the taste turns out unusual, the dish becomes more aromatic;
you need to soak the beans in cool water;
There is a recipe for bean soup that allows you to cook it in meat or chicken broth, then the dish will be very satisfying;
It is advisable to soak dry beans for as long as possible, because thanks to this process the product cooks faster;
if the water in which the beans are cooked is drained immediately after boiling, and then poured back with cold water, the beans will be a little softer and more nutritious, and it is advisable to add three tablespoons of vegetable oil;
It is necessary to salt the beans only after they are fully cooked;
to prepare legumes, it is better to use mustard, vinegar, salt and pepper, so that later there will be less swelling;
for better absorption of beans, they must be consumed and cooked with vegetables, but in no case with meat and fish;
Although legumes have many advantages, they have one drawback - they take a very long time to prepare;
It’s better to soak the beans overnight so as not to waste a lot of time, this way they will swell, gain moisture and cook faster during cooking;
when soaking dry beans, it is better to put them in a cool place so that they do not sour;
It is worth recalling that the process of soaking legumes helps to free them from oligosaccharides - these are substances that are not digested at all and contribute to gas formation;
There is a recipe that allows you to put vermicelli in soup with beans instead of potatoes;
beans go well with garlic; if you really want, you can prepare an aromatic puree soup with a unique taste;
Bean soup is best prepared from dried beans; they are richer in vitamins and microelements;
You can use different beans for soup, but a dish made from white beans will be tastier;
for those who like spicy bean soup, add half a pre-finely chopped chili pepper along with the frying;
beans love acid, so instead of tomato paste or juice to prepare soup, it would be better to use lemon;
there is a recipe for making bean soup that allows you to use lamb to create a more refined taste;
You can serve garlic croutons with dry bean soup;
if there are no potatoes, you can replace them with rice;
if necessary, you can thicken the broth with a handful of semolina;
if the beans need to be given a piquant flavor, then it is better to use beer for soaking them, and the soaking time will be the same;
when soaking beans in beer, alcohol and other harmful substances contained in it will disintegrate and evaporate;
The important point is that in order to cook tasty beans, you need to bring them to a boil over very low heat;
if legumes are combined with acidic foods, they do not cook for a long time, so tomatoes should be added when the legumes are ready;
to the beans cooked in tomato sauce, you need to add a little crushed garlic, mashed with salt;
When cooking beans, it is not recommended to add cold water, because this will cause the beans to boil and become less tasty;
the bean soup recipe allows you to add marjoram and fried chicken pieces;
when serving bean soup, you can offer croutons and season the dish with sour cream;
the recipe for making bean soup suggests adding bay leaves, but you need to be careful not to overdo it with the amount;
The longer the soup is cooked, the less nutrients remain in it.

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

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

It has a particularly good effect on the functioning of the heart and blood vessels. Therefore, you should not neglect this product, but at least once a week prepare some dishes from it.

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

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

Place the pan with the broth on the stove, add another 1-1.5 liters of water and heat it up.

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

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

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

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

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

Season everything with tomato, add salt, spices and seasonings. Mix everything and simmer the ingredients for another 4-5 minutes over low heat.

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

Rinse the greens and cut into small pieces.

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

Recipe 2: Delicious Bean Soup Without Soaking

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

lean bean soup, where the red bean recipe includes a lot of different vegetables. It can be prepared at any time of the year. During the season, use fresh vegetables; in winter, frozen ones are perfect. The cooking process itself is not complicated and will take little time if you boil the beans first.

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

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

Before boiling, rinse the beans thoroughly in running water. You can mix bean varieties for soup, just choose beans with approximately the same cooking time.

Prepare potatoes and celery. Peel and rinse root vegetables. Cut into small cubes.

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

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

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

Add chopped bell peppers and fried vegetables. Season to taste with ground black pepper, salt, and add bay leaf. Bring to a boil. Cook for 5-7 minutes.

Wash any aromatic greens, chop finely and add to the soup. Stir and turn off the heat. Let it brew a little under the lid.

Delicious lean bean soup is ready.

Recipe 3: Canned Bean Soup

Canned bean soup is by far the fastest way to make soup. It is prepared extremely simply. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and the vegetable dressing will quickly fry while the potatoes are boiling. Total: it will take you no more than 20-25 minutes to prepare a tasty, satisfying and rich soup.

This recipe definitely deserves your attention and is worth trying!

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

Boil water in a kettle or broth in a saucepan on the stove. You can use broth made from any type of meat or vegetables. Choose beef or pork bone broth for a rich and nourishing soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut into small cubes. The smaller the cubes, the thicker and quicker the soup will be. Add the potatoes to the pan and lightly add salt.

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

Next, to save maximum time, turn on the second burner, place a frying pan with vegetable oil on it and, while cooking the potatoes, prepare the tomato and vegetable frying for the soup. Peel the onions and carrots, cut out the seeds from the peppers, cut off the whitish veins.

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

By this time the oil has already warmed up enough. You should start frying with onions.

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

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

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

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

Add canned beans to the resulting soup.

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

Serve the soup in portions, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

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

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

The beans must be filled with water in advance and left for at least 3-4 hours, and ideally overnight. In general, there are different types of beans: one boils well, it is great for mashed potatoes or cutlets, while the other softens well when cooked, but at the same time retains its shape, which is what should be used for soup.

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

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

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

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

Peel, wash and cut the potatoes into medium cubes.

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

Place the potatoes in the broth and lightly salt them. Cook until done.

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

When serving, add greens to the white bean soup.

Recipe 5: bean soup with chicken (step-by-step photos)

I suggest preparing a very tasty and satisfying bean soup with chicken. The soup has a velvety texture, very aromatic and rich. Bean lovers will definitely love this soup.

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

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

Delicious and aromatic bean soup with chicken is ready.

Recipe 6: Bean soup with lamb and garlic

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

Beans must be soaked overnight in cold water. Then boil until almost done in NOT salted water.

We wash the lamb ribs, peel them if necessary, fill them with cold water and cook the broth.

Cook for about an hour and a half, remembering to skim off the foam. About 10 minutes before it’s ready, add the peppercorns and bay leaf.

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

Peel the onion and finely chop it. Lightly fry in fat or butter.

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

Add tomato paste, stir and fry for another couple of minutes.

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

Add the garlic directly to the plates just before serving. And don't forget about freshly ground pepper.

The taste and aroma are divine!!!

Recipe 7, step by step: bean soup with mushrooms

Bean soup with dried mushrooms is a very old dish. More than one generation of housewives prepared soup with mushrooms and beans in their kitchens, inhaling the aromas of the pan and giving in return a piece of their culinary talent. Now it’s our turn to fast and try to make aromatic bean soup with mushrooms with our own hands.

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

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

Making bean soup with dried mushrooms starts with the mushrooms. They give it that unique, recognizable and interesting taste and aroma.

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

Peel the potatoes and cut into small pieces.

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

Place the frying pan on the fire, and when it is well heated, add 2 tablespoons of vegetable oil. Place the onions and carrots in the pan and fry a little.

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

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

Place the roast in a saucepan and add the boiled beans. You will have to take care of beans, like mushrooms, earlier. You can use baby beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To prepare it relatively quickly, you should, for example, fill it with water in the evening and leave it overnight. In the morning, put on the fire, and add water as it evaporates, cook until soft.

When the potatoes are soft, your soup is almost ready. If you do not fast, you can put 50 grams in a saucepan. butter.

Now all that’s left to do is add bay leaf, black pepper (a generous portion) and parsley to the soup and, closing the lid, leave for 20 minutes to let the soup steep.

Recipe 8: Bean soup with smoked sausages

canned beans in tomato - 1 can;
smoked sausages - 3 pcs;
ham - 150 gr;
potatoes - 2 pcs;
roasting (carrots and onions) - 70 g;
salt and spices - according to vinegar

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

After about five minutes, add the beans canned in tomato. I also added fried onions and carrots. Salt to taste, add bay leaf and allspice.

Cook until the potatoes are ready. In total, preparing this soup takes about 20-25 minutes, and the result is a tasty, rich and very aromatic soup.

Recipe 9: red bean soup (step by step with photo)

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

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

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

Take the beans, wash them, and fill them with cold water for 4-12 hours. There should be much more water than beans, as it will be absorbed. It is most convenient to do this in the evening at night, so that you can start cooking in the morning. Soaking beans is necessary in order to speed up the cooking process.

Don't be alarmed that classic bean soup will take you all day, it absolutely won't. It is enough that you are at home at this time, it will cook itself! Most of the time is spent on soaking the beans and boiling them, but here no special effort is required on the part of the housewife.

Place the beans and meat in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give a wonderful broth and enough meat.

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

Let's prepare the remaining ingredients: potatoes and vegetables. Peel the potatoes (if they are young, you can even peel them), cut them into 0.5-0.7 cm cubes. Grate the carrots on a vegetable grater, finely chop the onion.

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

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