How to cook bean soup recipe. Quick Canned Bean Soup

Beans - useful product, which in terms of protein content is in second place after meat. From it are obtained nutritious meals for fasting or for every day. The bean soup recipe has several cooking options: with mushrooms, meat, olives, zucchini and cauliflower.

Preparing beans

You can cook bean soup quickly if you properly prepare the main product. There are two ways to do this:

Cold preparation. Pour the beans cold water, close the lid and leave for 12 hours or overnight. Do not keep beans for more than 15 hours - they can go bad.
Hot preparation. Boil water, add beans and cook for 10 minutes over low heat. Set aside the pan, close the lid, wait an hour.

You can use the microwave.

To do this, fill the legumes with water, put in the microwave, turn it on at full power. Set a timer for 10 minutes. Close the plate with a lid and leave to soak for one hour.

white bean soup recipe

Time: 30 minutes.
Servings Per Container: 6 servings.
Difficulty: easy.

White beans make a tender first course. Cream will help emphasize the softness of the soup. Don't skimp on the greens. Dill, oregano, cilantro are appropriate here. From spices, it is better to opt for white ground pepper or bay leaf.

Ingredients:

white beans - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
cream - 100 ml;
butter- 1 tbsp. a spoon;
greens - a bunch;
spices - to taste;
salt - to taste.

Cooking method:

Prepare vegetables. Cut potatoes and onions into cubes, carrots into thin slices.
Throw the soaked beans and potatoes into boiling water. Add salt.
Separately, in a frying pan, fry the onions and carrots in butter. Wait for education golden brown.
Add the fry to the pan five minutes before the potatoes are ready.
At the very end, pour in the cream, throw in the chopped herbs, spices.

Soup with meat

Time: 30 minutes.
Servings Per Container: 6 servings.
Difficulty: easy.

Legumes paired with meat create a harmonious, nutritious first course. Feel free to take beef, pork, lamb. Set off the taste powerfully with tomato paste or freshly squeezed tomato juice. Spices in this version of the soup, take bright ones, for example, chili peppers.

Ingredients:

beans - 100 g;
pork - 200 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
tomato paste - 1 tbsp. a spoon;
greens - a bunch;
spices - to taste;
salt - to taste.

Cooking method:

Cut the pork into cubes, fry in a pan without oil in your own fat.
Prepare vegetables. Add onions and carrots to the meat, add potatoes and beans to boiling water.
Add fried meat with vegetables to the broth, tomato paste, chopped greens. Boil everything until the potatoes are ready.
Don't forget to salt and season with spices.

Dish without potatoes

Time: 30 minutes.
Servings Per Container: 6 servings.
Difficulty: easy.

If you are tired of potatoes during the winter, then in the summer you can cook white bean soup with the addition of zucchini and cauliflower. Legumes compensate for the starchy taste of potatoes and add nutrition to the dish. Add some garlic to the soup for a spice.

Ingredients:

white beans - 100 g;
carrots - 1 pc.;
celery root - 100 g;
leek - 1 pc.;
zucchini - 0.5 pcs.;
tomato - 1 pc.;
cauliflower - several inflorescences;
creamy or olive oil- 1 tbsp. a spoon;
garlic - 1 clove;
greens - a bunch;
spices, salt - to taste.

Cooking method:

Prepare vegetables. Zucchini, celery and cauliflower dip in boiling water along with the beans.
Fry onions and carrots separately in oil and add to the pan.
Salt and pepper.
After 15 minutes, put the diced tomato, chopped garlic and herbs.
Before serving, the soup can be flavored with a spoonful of sour cream.

Lenten with olives

Time: 30 minutes.
Servings Per Container: 6 servings.
Difficulty: easy.

This variant of bean soup is an alternative to hodgepodge for those who are fasting or do not consume animal products. It contains olives, lemon, traditional for hodgepodge, pickle.

Ingredients:

beans - 100 g;
olives - 1 small jar;
pickled cucumbers - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
tomato paste - 1 tbsp. a spoon;
sunflower oil - 20 ml;
lemon - 0.5 pcs.;
sugar - 1 teaspoon;
greens - a bunch;
spices - to taste;
salt - to taste.

Cooking method:

Prepare vegetables.
Cut the olives in half, chop the cucumber into cubes.
Place potatoes and beans in boiling salted water.
In a frying pan, fry the onion and carrots with the addition of pickled cucumber and tomato paste.
Add the roast to the spiced potato broth.
At the very end of cooking, put a few slices of lemon and herbs.

Red beans with mushrooms and bacon

Time: 30 minutes.
Servings Per Container: 6 servings.
Difficulty: easy.

Red beans are considered healthier than white beans. It will make delicious mushroom soup. For a more nutritious dish, add some bacon to it. The fatty pieces of pork in this recipe need to be overcooked with mushrooms, so the products will better exchange flavors.

Ingredients:

red beans - 100 g;
bacon - 100 g;
mushrooms - 150 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 1 pc.;
sunflower oil - 20 ml;
greens - a bunch;
spices - to taste;
salt - to taste.

Cooking method:

Cut the bacon into small pieces. Fry it with butter, chopped mushrooms, onions, carrots.
Boil the prepared potatoes and beans in salted water.
As soon as the potatoes are soft, add the fried mushrooms and bacon to the soup.
Bring the dish to taste with spices and herbs.

Soup mix with smoked sausage

Time: 30 minutes.
Servings Per Container: 6 servings.
Difficulty: easy.

The smoked flavor of the products goes well with all legumes. This soup will delight men with its aroma and spicy tomato flavor. Boiled pork here can be replaced with a slice smoked chicken, and take the sausage to your taste.

Ingredients:

beans - 100 g;
smoked sausages - 100 g;
boiled pork - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
tomato paste - 1 tbsp. spoons;
sunflower oil - 20 ml;
sugar - 1 teaspoon;
red pepper - to taste;
salt - to taste.

Cooking method:

Grind sausage and boiled pork. fry meat products in a pan with onions, carrots, tomato paste.
Boil the potatoes and beans separately in a saucepan.
Add roast to yushka.
Salt and pepper. Don't forget the red pepper.

With canned beans in chicken broth

Time: 30 minutes.
Servings Per Container: 6 servings.
Difficulty: easy.

Light and healthy soup will become Georgian dish in chicken broth. The first is prepared very quickly due to the beans, which do not have to be prepared in advance. It uses canned beans in white sauce.

Ingredients:

canned beans in white sauce - 1 can;
chicken back - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
sunflower oil - 20 ml;
spices - to taste;
salt - to taste.

Cooking method:

Boil the chicken back. Drain the first broth, leave the second for the soup. Salt.
In a yushka, boil potatoes, cut into small pieces.
Cut carrots and onions into cubes, fry in sunflower oil.
Add the roast and beans to the broth at the very end.
Season with spices.

Video

Soup from canned beans belongs to the category of express recipes, simple and very quick to prepare. No need to soak the legumes overnight, cook them for hours until tender, constantly adding water. It is enough to boil potatoes, fry vegetables in a pan and fill a jar cooked beans at the end of the boil. Only 15-20 minutes, and delicious, nutritious and rich soup can be served at the table. Great dish for bachelors and busy businesswomen, right?

AT basic recipe bean soup, you can make your own changes. Its taste will differ depending on which beans you take: white, red, own juice or in tomato sauce. In the latter case, you can not add tomato paste to the soup or put it quite a bit, just 1 teaspoon for a richer color. By the way, instead of pasta, tomatoes are fresh or in their own juice, blanched and mashed.

You can cook bean soup with water, vegetable, chicken or beef broth, with beef or chicken. Or you can even turn it from lean to meat in just 2 minutes - just add two finely chopped and fried sausages in a pan at the very end of cooking. Smoked meats perfectly complement the bean soup, make it more satisfying and nutritious.

Ingredients

potatoes 2 pcs.
canned beans 1 can
onion 1 PC.
carrots 0.5 pcs.
water or broth 1 l
bell pepper 0.5 pcs.
vegetable oil 1 tbsp. l.
tomato paste 3 tsp
salt 1 tsp
a mixture of ground peppers 2 chips.
mixture Italian herbs 2 chips
Bay leaf 1 PC.

How to make canned bean soup

Peel potatoes and cut into cubes. We send it to a saucepan or saucepan and fill it with water. We put on medium heat and cook for 10 minutes from the moment of boiling. If you want to weld thick soup, increase the number of potatoes to 3-4 pieces. If you want to speed up the cooking process, fill the potatoes not with cold water, but with boiling water.
While the potatoes are cooking, we are preparing the frying for the bean soup. We clean a large onion and chop it into a small or medium cube. Fry the onion in preheated vegetable oil until soft. You should not overcook it too much, otherwise the dressing will be bitter.
We send carrots to the frying pan to the passivated onions, which must first be peeled and grated (you can use a special Korean grater or plain with small holes). Saute vegetables for 3-4 minutes until soft.
Add a little diced bell pepper to the frying, fry for a couple more minutes and remove the pan from the heat. The poached bell pepper will add a very pronounced flavor to the soup. If fresh is not at hand, frozen or in last resort pickled bell peppers. But it is necessary to add it so that the soup plays with all the flavor notes, it turns out to be very rich and fragrant.
Put the fried vegetables in a saucepan and cook for another 5-7 minutes until the potatoes are fully cooked.
Add a jar of canned beans (500 g) to the soup. If you use beans in their own juice, do not forget to rinse them under running water. cold water to remove unappetizing mucus, and only after that pour it into the pan with other ingredients. If you add beans canned in tomato sauce, you do not need to rinse, immediately add the entire contents of the jar to the pan.
Immediately put the tomato paste - you will need 3 teaspoons for soup with canned beans in their own juice or 1-2 tablespoons if the beans are in tomato sauce. Add salt to taste, bay leaf, as well as a mixture of ground peppers and dried herbs. If you like it spicy, you can put some fresh or dried chili peppers, cut into very small cubes.
Bring the soup to a boil and remove the pot from the heat. At this stage, cooking can be completed or added at the very end of cooking. smoked sausages- before that, they need to be crushed and separately fried in a small amount of vegetable oil until a confident golden color.

After a couple of minutes, when the bean soup is a little infused under the lid, it can be served at the table. Before serving, sprinkle with finely chopped parsley, you can supplement the dish with a spoonful of homemade sour cream.

On a note

If desired, soup with canned beans can be thickened. To do this, just add 1 tablespoon of flour to the frying, warm it up for a minute, and then lay out vegetable dressing into soup.
If you do not like the sour taste of tomato paste, you can add 0.5-1 teaspoon of sugar - it completely neutralizes the acid.

Bean dishes are unique. They are able to saturate the body no worse than any meat dish, while all vitamins and useful elements are preserved in the beans even after heat treatment. Nutritionists recommend including this product in any form in your diet at least once a week. For example, making bean soup is the perfect dish for those who watch their weight and like to eat tasty food.

Bean soup will not only benefit the body, improve the functioning of the digestive, nervous and cardiovascular systems, but will also allow you to diversify your daily diet. There are many a variety of recipes cooking soups not only from traditional white, but also red, green, canned and frozen beans.

Training

The peculiarity of preparing any dish from dry beans is that it must first be soaked for several hours. This is an important rule that will allow you to cook not only tasty, but also healthy dish, with no ill effects. All harmful substances will go into the water, including complex sugars that make it difficult to process beans, causing discomfort.

canned and green beans does not require pre-soaking.

There are two main ways to soak dry beans - fast and slow. Each has its own advantages and disadvantages.

Long soak

The advantage of this method is that all harmful substances are released from the beans into the water, the skin of the beans will not burst during cooking, and the taste will be much more tender. The disadvantage is the duration of the process, and the preparation of the dish must be planned in advance.

The sequence of the soaking procedure is as follows:

Sort the beans, get rid of damaged and shriveled beans and large debris.
Place in a deep saucepan and pour large quantity cold water.
Leave for 8-11 hours, during which time the bean grains will increase in volume by about 2-3 times.
Every two hours, drain the water and fill it with new water.
If soaking the beans overnight, add soda to the water, 1 small spoon per liter of liquid.
Drain and rinse the beans before cooking.

Quick soak

The main advantage of the method is a significant reduction in the time for preparatory procedures. The disadvantages are that the taste of the beans will be less saturated, and the grains themselves often burst during cooking. For this method you need:

sort the beans, rinse;
pour water, take 3 parts of water for one part of the beans;
bring to a boil and turn off the heat;
leave beans in hot water for an hour;
Drain the water and proceed to further cooking.

If the unpleasant consequences in the form of increased gas formation do not frighten you, you can not soak the beans, but then the dish will be cooked for at least 4-5 hours.

How to make soup from different types of beans

For cooking delicious soup use different types beans - white and red dry, fresh or frozen green beans and canned beans of various types.

Each species has its own characteristics, which must be taken into account when preparing dishes.

White and red dry beans

These are the most popular types, they are most often used in the preparation of soups. And even the duration of the process does not scare lovers of these legumes. After all, they contain such necessary protein and fiber for the body, which give a feeling of fullness for a long time.

Dry bean soups are prepared both on meat and on vegetable broth, a additional ingredients potatoes, carrots, onions, garlic, tomatoes and other vegetables stand out. After soaking, red beans are cooked for about an hour, white beans are softer, it can take 40-50 minutes to cook.

String green beans

The soup from it turns out to be dietary, usually it is cooked on vegetable or chicken broth. The dish is prepared very quickly, the beans do not need to be soaked, and they are cooked for 5-7 minutes, so they are added at the very end of cooking.

Soups also include onions, carrots, potatoes, pasta or cereals. Vegetables are added, previously fried in oil or raw. Decorate with fresh herbs, and to make the soup more satisfying, put half a boiled egg on a plate.

Beans for the preparation of such a soup are taken fresh, frozen or canned green.

canned beans

Canned beans will allow you to enjoy bean dishes all year round. You just need to open a can of canned food and add to the dish.

She is sent to the soup at the very last turn, a couple of minutes before the pan is removed from the stove. The benefits in such a product are slightly less than in fresh ones, but if you want to enjoy a hearty hot dish in a short time, canned bean soup would be the most suitable option.

For such a soup, onions and carrots are sautéed in oil with the addition of tomatoes, tomato paste and garlic. Boil potatoes in water or broth, add fried vegetables, cook for 7 minutes and add canned beans with herbs. Turn off the fire and let the soup brew.

To make the dish more satisfying, you can add small pieces of meat, such as chicken, and mushrooms to the vegetable fry.

Types and recipes of bean soups

Bean soup is able to satisfy every taste, it is cooked with beef, pork, chicken, smoked meats, mushrooms, tomatoes and various vegetables. Everyone will find a recipe to their liking.

Classic bean soup

This recipe has the simplest ingredients available and is very easy to make. You can cook this soup with or without meat.

The preparation steps are as follows:

sort the beans, rinse and soak for at least 8 hours;
Pour the meat with water and put to boil;
add the beans and cook for 40-60 minutes, depending on the variety, periodically checking the meat and beans for readiness (the beans should be soft, the meat can be easily pierced with a knife);
take out the meat and cut into pieces;
chop onions and carrots and sauté with a small amount oils and tomato paste;
cut the potatoes into cubes and throw them into the beans;
after 10-15 minutes, add fried vegetables, pieces of meat and cook for another 7 minutes;
Lastly, add crushed garlic and herbs.

Beef takes the longest to cook, so the beans are added a little later, otherwise they can be overcooked. Chicken, on the other hand, cooks faster and is added after the legumes.

Soup with beans will turn out very tasty, rich and fragrant if you cook it with smoked ribs or brisket. Or do lean soup with mushrooms, fried in oil.

Soup puree

Such a soup is made from dry beans with the addition of cream or butter. The dish turns out to be quite satisfying even without meat, with a delicate velvety texture and delicious taste.

simple recipe delicious puree soup from beans:

Boil pre-soaked beans until soft, 40-60 minutes.
Peel the potatoes, cut into cubes and add to the beans. Cook until potatoes are ready.
Fry onions, carrots, celery in a pan, you can add mushrooms, for example, champignons.
Mix beans and potatoes with roast and chop with a blender.
Pour in cream or sour cream.
Serve sprinkled with herbs.

If meat is present in the dish, boil it first and chop it together with vegetables. You can also put a few pieces in a bowl of soup when serving.

Bean soup in a slow cooker

A slow cooker will allow you to cook soup with beans without any extra effort. The main thing is to choose the appropriate mode, time and prepare the products. You can cook bean soup with meat or choose a vegetarian option.

Cut the meat into pieces.
Peel vegetables - onions, carrots, tomatoes, and cut them into thin strips.
Fry vegetables with meat in a slow cooker for 15 minutes, setting the "Baking" or "Frying" mode.
Pour water, put pre-soaked beans and chopped potatoes, cook in the "Soup" or "Stew" mode for 1-1.5 hours.

Secrets and tricks

Exist general rules for cooking beans, they must be taken into account when preparing soup:

Cook bean soup over low heat, constantly monitoring the water level, topping it up as it evaporates.
Do not close the lid of the pot in which the beans are boiled.
Salt the dish 5-10 minutes before the end of cooking, otherwise the beans will cook longer.
Raw meat is started with beans and vegetables are added towards the end of cooking.
Bean soup is seasoned with bay leaves, pepper, garlic and herbs.
When serving, the soup can be seasoned with sour cream.
Lovers of sourness are recommended to add olives, olives and tomatoes to the dish.
The water in which the beans have been soaked cannot be used for subsequent cooking.

Beans formed the basis of the cuisine of the Indians, the inhabitants of the Arab countries and Europe already several millennia ago. Soup with beans quickly satisfies hunger, it is so nutritious and healthy. Beans contain proteins, carbohydrates, fiber, vitamins of groups B and E, micro and macro elements. A portion of a dish with legumes will provide a person daily dose substances needed by the body. Moreover, they are completely preserved in the dried product.

Bean soup is prepared simple recipe and is good both in meat broth and lean. Vegetarians should definitely include it in their diet, as it makes up for the lack of protein due to the rejection of meat. What other ingredients should be used to make the first dish fragrant and appetizing?

In Turkey, Greece, Cyprus and the Arab countries, bean soup in meat broth is made extremely rich. The broth is boiled for several hours, and the meat for it is taken with the bones. A plate of this soup with pieces of meat and a flatbread makes a full meal.

The potatoes, carrots, herbs and spices included in it make it even more nutritious. Much more vegetables are put in lean soup so that it acquires excellent taste qualities.

One disadvantage of bean soup is the need to soak dried beans for 8-12 hours so that they cook faster. There are several ways to prepare the main component for cooking.

2 ways to soak beans

In Russia, white and red beans are the most popular, but now on store shelves you can find such types of beans as black, green beans, mung beans, etc. Some of them, for example, green beans and mung beans, are put into the soup without soaking during cooking.

The rest will have to be washed and soaked or boiled for 3-4 hours. In the East, there are lamb soups that languish over low heat for just such a period of time, but even for them the beans are prepared in advance.

Method 1: Rinse and soak the beans in cold water for 8-12 hours.

During this time, they will get rid of oligosaccharides and antinutrients that interfere with the rapid absorption of beans. It is recommended to change the water several times to remove harmful substances. If this is difficult, you need to add a pinch baking soda. The remaining liquid after soaking should be drained.

It is believed that for soaking beans it is better to use a cooled boiled water. It gives the beans a special softness when cooked.

Method 2: put the beans in a pot with a large volume of boiling water, cook for 3 minutes, then let stand in the cooling water for another 1-2 hours.

The express method is suitable when you need to quickly cook the first thing, but you forgot to soak the beans. In this case, you can use canned beans.

Rules for cooking beans

The swollen beans are washed with water and first put in a pot of boiling water. It will reach softness in 1.5-2 hours, so other products are added to the soup, taking into account the cooking time. You may need to add a little water if the beans take up a significant portion.

Meat, vegetables, herbs, spices and salt do not affect the readiness of the beans, but lemon juice and vinegar can leave them tough.

Another important point: expired, overdried beans will not become soft in the soup even after a long soak and boil. The shelf life of beans is usually 1 year, do not use them if it has long passed.

Most will attribute rich stew to the most desirable dishes, but diets and a proper diet exclude it. frequent use. You can find many creative recipes where a strong broth is not important condition good taste. Below are step by step ways making bean soup.

Simply and deliciously cooking bean soup will allow you to pre-soak the beans and use the finished meat broth. The more spices and herbs in the soup, the more aromatic and richer it will turn out.

You can add celery stalks or greens to parsley or cilantro. The stems should be finely chopped or grated and put into the soup at the same time as the potatoes.

Ingredients:

300 g red beans;
1 liter of broth;
5 potatoes;
1 carrot;
2 onions;
100 g of tomato paste or tomatoes in their own juice;
1 tbsp vegetable oil;
herbs, spices and salt to taste.

This is the order of preparation.

Pour the broth into a saucepan and add 1.5 liters of water to it, bring to a boil.
Put the soaked beans in it and cook for about 40 minutes.
During this time, peel and rinse the rest of the vegetables and herbs, cut the potatoes into small cubes, finely chop the onions, and grate the carrots into coarse grater.
In a pan greased with vegetable oil, fry onions and carrots, after a few minutes add tomato paste to them and simmer for another 5-7 minutes.
Alternately put potatoes in the soup, after 10 minutes. carrots with onions, after 5 minutes. add chopped greens.

with pork

Spicy soup with pork and beans is widely known in South America. It is also preferred to cook in China, in the Sichuan province, famous for dishes with the addition of capsicum. If desired, the soup is supplemented with sour cream or grated cheese.

Ingredients:

1.5 kg pork, cut into small cubes;
250 ml of broth;
1 kg of red beans;
1 carrot;
1 onion;
1-2 cloves of garlic;
2 chili peppers;
1 kg of tomatoes in their own juice;
2 tbsp vegetable oil;
black ground pepper and salt to taste.

Pour vegetable oil into the bottom of a pot with thick walls and fry the pork pieces in it until it is browned on all sides. In the process of frying, add chopped garlic to the meat.
Put the soaked beans, finely chopped chili, salt, spices on top, pour the broth and tomatoes with juice.
Boil the soup for about 1.5-2 hours until the beans are soft.

With mushrooms and bacon

Bean soup being prepared mushroom broth which will give it a unique aroma. It has few components, but it is cooked for a long time because of the beans.

Ingredients:

200 g black beans;
100 g fresh oil;
150 g bacon;
1 onion;
1 small carrot;
1 tsp butter and vegetable oil;
salt to taste.

This is the order of preparation.

Pour 1.3 liters of water into the pan, after boiling, put the soaked beans in it and cook for 30 minutes.
During this time, grease the pan with butter and olive oil, fry finely chopped onions and carrots and diced bacon on it.
Lastly, add washed and sliced \u200b\u200bmushrooms to them.
Put the roast in a saucepan, salt and cook until the beans are cooked.

There are a lot of Tuscan soup recipes. It is prepared with minced meat, chicken, fish or lean. The only common ingredient in any kind of it is cream or heavy sour cream.

Tuscan soup was created primarily for a hearty late lunch when you needed to satisfy your hunger. Because of this, most recipes suggest making a rich broth and adding cream to it.

Ingredients:

350 g white beans;
600 ml chicken broth;
100 ml of heavy cream;
1 carrot;
1 onion;
1 celery stalk;
2 cloves of garlic;
4 tbsp olive oil;
bunch of parsley;
3 thick slices of grain bread;
½ tsp provencal herbs, salt and pepper to taste.

The order of preparation is as follows.

Sort the beans, rinse and soak in water for 12 hours.
Drain the rest of the water and rinse the beans again.
Boil water in a saucepan, put the beans and cook for 30 minutes, then drain the water.
Boil water in a saucepan again and cook the beans in it for another 1.5 hours.
2 tbsp pour olive oil into a frying pan and put on fire, gradually adding finely chopped onion, garlic, grated carrots and a celery stalk.
When ready, add herbs and spices to them, salt.
Lastly, put half of the cooked beans into the pan, pour in half a glass of broth and simmer for about 5 minutes.
Place the roast in a blender and puree.
Pour the broth into a saucepan, add mashed potatoes and the second half of the beans to it, cook for 5 minutes, then pour in the cream.
Pour the remaining olive oil into the pan, cut out the croutons from the bread and fry them in oil, and then rub with a clove of garlic.
The soup is served in portioned bowls with toast, sprinkled with chopped parsley.

With chicken

The classic bean soup recipe allows the broth to be boiled on the poultry instead of the meat. You can also use canned beans. It does not need to be soaked, it is immediately ready for use. The soup is cooked for about an hour, taking into account the preparation of chicken broth.

Ingredients:

chicken breast;
3 potatoes;
1 sweet pepper;
1 carrot;
1 onion;
2 tbsp vegetable oil;
herbs, spices, salt to taste.

The order of preparation is as follows.

Rinse the chicken breast, remove the skin, put in a saucepan with 2 liters of cold water and cook until tender. Salt at the end.
Lubricate the pan with vegetable oil, fry the chopped onion, grated carrots and finely chopped sweet pepper.
Peel potatoes and cut into cubes.
Remove the boiled from the broth. chicken breast and put it on a plate, and put potatoes, beans in it and cook until the potatoes are half cooked.
Add roast, spices and diced chicken meat to the soup.
Sprinkle soup with chopped herbs before serving.

With smoked sausage

Soup with smoked meats always smells appetizing and turns out rich and tasty. Sometimes sausage is replaced with smoked knuckle. The broth for soup should not be strong due to the addition of sausage.

Ingredients:

600 ml of broth;
250 g smoked sausage;
400 g canned beans in tomato sauce;
2 potatoes;
1 sweet pepper;
2 carrots;
1 onion;
1 tbsp tomato paste;
2 tbsp vegetable oil;
1 tsp dried basil, herbs, salt to taste.

The order of preparation is as follows.

If the beans are not canned, but dried, they should be soaked for 12 hours, and then boiled for 1.5 hours until tender.
Put finely chopped onions and carrots in a pan with vegetable oil, saute them for 5-7 minutes, then add the sausage and tomato paste cut into thick circles.
Peel and cut the potatoes into cubes, and the pepper into strips.
Add potatoes, beans to the boiling broth and cook for 10 minutes.
Add roast, and in 5 minutes. until ready - dried basil.
Remove from heat and let steep for an hour.

From canned beans

Canned beans can be substituted for dried beans in any recipe. In the store you can find jars of red and white beans. There is no need to add the sauce along with it to the soup. This option will significantly save time on cooking soup.

The only drawback is the presence of preservatives, which will not be in soaked and cooked beans.

With dumplings

If in the warm season more desirable vegetable soups, then in winter you want to treat yourself to the first course on a strong broth with high-calorie components. Bean and dumpling soup is part of the "winter" menu and will please the family with lush dumplings, tender beans and vegetables.

Ingredients for dumplings:

120 g flour;
2 eggs;
60 g butter;
90 g of water;
greens.

The procedure for preparing dumplings is as follows.

In a high-sided frying pan, heat oil and water, add flour and knead the dough until smooth.
Put the mass in a bowl, cool and add one egg.
Finely chop the greens and add to the dough along with the second egg, knead until a plastic mass is formed.

Soup Ingredients:

600 ml of broth;
200 g white beans;
1 carrot;
2 potatoes;
1 onion;
herbs, salt to taste.

This is the order of preparation.

Put the soaked beans and a whole onion into the boiling broth, cook for 30 minutes.
Add diced potatoes and coarsely chopped carrots.
As soon as the potatoes become a little softer, put the dumplings, salt and cook for about 10-15 minutes more.
Sprinkle with chopped herbs before serving.

Conclusion

Cooking soup with beans is available to novice housewives. Knowing the taste preferences of family members, it will not be difficult to choose desired recipe. This soup goes well with salad. fresh vegetables and meat snacks.

The dish is so satisfying that when served with a sandwich with cheese or meat, it is unlikely that you need hot. Bean soup is served on the table with croutons, grated cheese and chopped herbs, so that everyone puts on their plate the addition that they see fit.

The idea to improve the recipe and try the soup with different varieties beans will appeal to housewives who love culinary experiments. They will not disappoint family and guests, because bean soup almost always comes out amazing and nutritious.

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Step by step cooking bean soup (classic recipe):

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

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

Ingredients:

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

Step by step cooking bean soup from canned beans:

Peel potatoes and cut into large cubes.
Fill it with water and boil until half cooked for 10 minutes.
Peel the carrots and onions, chop finely and sauté in a frying pan in oil until a light golden color appears.
Add the sautéed vegetables to the pot.
Pour in chicken bouillon and cook for 5 minutes.
Strain the beans through a fine sieve and add to the pot.
Then pour in the tomato paste.
Season the soup with salt and pepper.
To thicken the soup, pour the flour through a sieve and mix well.
So that the soup gains more bright taste, leave it to infuse for 15 minutes under a closed lid.

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

Ingredients:

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

Step by step cooking bean soup with smoked meats:

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

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

Ingredients:

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

Step by step cooking bean soup with sausages:

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

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

Ingredients:

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

Step by step cooking bean soup with mushrooms:

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

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

Ingredients:

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

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

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