What is bean soup called? Mushroom soup with beans

Ingredients:

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

After reading beneficial features red beans, I got the feeling that I was going to cook soup from the most best vitamins. Judge for yourself, it contains vitamins of group B and vitamin C. Half of the periodic table is collected in this bean, and it also contains 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 should 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. Experimenting with different products vegetable soup from red beans every time will be unique.

If you cook bean soups in water or vegetable broths, then their calorie content will be very low. Take this into service 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 a healthy and tasty red bean soup.

1. If you decide to cook bean soup, then you need to soak it in advance. Ideally 6-8 hours.
2. Already prepared beans are poured with water, at the rate of one liter per 300 grams of legumes. Of course, there are a lot of vitamins in beans, but, nevertheless, we are not in a pharmacy, so these calculations are rather arbitrary. Add lavrushka, black peppercorns and cook until the beans are soft.
3. In the meantime, prepare the vegetables. Cut potatoes and other vegetables in your usual way. If you want the soup to be more spicy, crush the garlic, if not, then just chop finely.
4. After all the vegetables are cut, they need to be stewed for 5-10 minutes. The main thing is not to forget to stir occasionally. Add your favorite spices and salt.
5. Add the cooked beans, along with the water in which they were boiled, to the stewed vegetables.
6. Now pour the vegetable broth prepared in advance and a little lemon juice. We put it back on the fire and cook until fully cooked for about 15 minutes.

Meat bean soup

If vegetarian soup Not your forte, make a delicious meat-based bean soup.

For 4 liters of water:

• Meat of your choice - 400-500 gr.
• Beans (white + colored) - 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 take pre-soaked beans as the basis. This is necessary in order to reduce the cooking time and get rid of the oligosaccharides that are contained in the beans and lead to gas formation (it will not be said to the table).
2. We put the meat in water and put it on fire.
3. Foam, which will not take long to wait, be sure to remove.
4. We wash the beans at least twice and send them to the meat. Let simmer for about an hour. Reduce the fire, excessive gurgling will cause the broth to acquire a cloudy, not entirely appetizing color.
5. Finely chop the potatoes and add to the soup.
6. We make a classic frying of onions and carrots.
7. While the vegetables are sauteing, grate the tomatoes on a coarse grater.
8. As soon as the onion acquires a beautiful golden color, add freshly cooked tomato paste. Mix the frying and pasta and let it sweat on the fire for a couple more minutes.
9. Now you can send them to the soup pot.
10. Add your favorite spices, test for enough salt and cover.

Let the soup brew a little, but for now, prepare the greens for decoration and invite everyone to the table. Bon appetit!

How to cook puree soup?

If you really like puree soup, then cook it with red beans. You don't have to look for it additional recipes. It is enough to find the one you like and make small adjustments to the cooking technology.

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

Vegetables are ready. Add spices and roots that you like, put the meat and grind everything with a blender. It remains to let all the ingredients boil for a couple of minutes and that's it, the soup is ready.

bean soups

Delicious, very satisfying and fragrant lunch - a recipe is at your service bean soup with meat and step by step photos and cooking video. Try it too!

1 hour

125 kcal

5/5 (3)

It is hard to live without hot soup even in summer, not to mention winter. You come home hungry and covered in snow, and there is it on the table - a fragrant, satisfying and very attractive soup. Just a dream! That's why I often cook it wonderful dish using a simple and inexpensive set of ingredients.

Did you know? People have been eating beans for over 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, the use of beans is highly recommended for diseases of the cardiovascular and nervous systems, and it will also help restore strength after surgery or serious illness. All in all, you've done right choice that we decided to cook bean soup!

Ingredients and preparation

Preparation time: 120 - 180 minutes.

Kitchen tools

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

• a pan with a 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 potholder;
• skimmer;
• kitchen scales or other measuring utensils;
• linen and cotton towels;
• wooden spatula;
• sharp knife;
• cutting board.

A blender and food processor will also come in handy, so keep them ready.

You will need

The basis:

Important! For this prescription will do and canned beans - just do not take the one that is sold in tomato sauce. In addition, tomatoes can also be taken canned, barrel is best.

Seasonings:

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

• 6 g of 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 black pepper, even if you do not tolerate spicy dishes- you will not feel any sharpness in the soup, but the aroma will be much better!

Additionally

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

Cooking sequence

Preparation

First stage

Second phase

That's all! Now you know exactly how to cook bean soup with meat! In addition to greens, you can put a teaspoon in each plate butter or spice it up with fresh basil and cilantro - but only worth doing if you're into that sort of thing.

I love to serve this soup hot, with heat and heat, so that the family will swallow their saliva 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 deteriorates, like all other ingredients used.

Video recipe for bean soup with meat

Please check the suggested video to find out if you soaked the beans and cooked the beef for the soup correctly. The video also contains valuable tips and tricks. Don't miss out!

Step 1: prepare the beans.

We spread two types of beans in a medium bowl and completely fill it with cold boiled water. Leaving the components all night so that they become softer (this will help speed up the process of making soup) and, most importantly, oligosaccharides come out of the beans - substances that cause gas formation in the intestines.

Step 2: Prepare the beef.

Wash the beef thoroughly under running water. warm water to wash off possible bone fragments and other dirt. Then we spread the meat on a cutting board and with the help of a knife we ​​clean it from veins, films and excess fat. We move the prepared component into a large bowl and completely fill it with clean cold water.

Step 3: Cooking bean soup with beef - the first stage.

Until we're ready beef broth We can't have soup. Therefore, we put the pot with meat and water on a large fire and wait for the liquid to boil. Attention: to speed up the process, cover the container with a lid. Closer to boiling, foam will begin to appear on the surface of the water. Be sure to remove it with a slotted spoon and throw it in the sink. Immediately after that, we fasten the burner and go to the beans.

We shift the beans from the bowl into a sieve and thoroughly rinse under running warm water at least twice (all substances that were released during the night should come out of them). Then carefully add the beans to the boiling broth, cover the pan with a lid and cook everything over low heat for 1.5 hours. Meanwhile, prepare the remaining ingredients.

Step 4: prepare the potatoes.

Using a vegetable cutter, peel the potatoes from the skin and then rinse thoroughly under running warm water. We spread the tubers on a cutting board and chop with a knife into small pieces. We move the crushed components into a small bowl and completely fill it with ordinary cold water so that the potatoes do not interact with air and begin to darken.

Step 5: Preparing the Carrots

With the same vegetable cutter, we peel the carrots, and then we wash the component under running warm water. We spread the vegetable on a cutting board and, using a knife, chop into cubes, circles or a crescent. The shape of the carrots won't affect the taste of the soup, so chop them however you like and then pour them into a free bowl.

Step 6: Prepare the onions.

Using a knife, peel the onion from the husk and rinse under running water. We spread the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate and proceed to the preparation of greens.

Step 7: prepare parsley with dill.

Rinse parsley with dill well under running water, shake off excess liquid and spread on a cutting board. Finely chop the greens with a knife and immediately pour it into a free saucer.

Step 8: Prepare the tomatoes.

Rinse the tomatoes well under running water and place in a clean medium bowl. Pour vegetables hot water and leave for 5–7 minutes aside. Let them blanched. After the allotted time, carefully drain the liquid, and transfer the components to a cutting board.

Peel the tomatoes with a knife and then, using a fine grater, rub directly over a clean bowl. We should get natural tomato puree.

Step 9: Cook Bean Soup with Beef.

When the meat broth boils for 1.5 hours, check the beef with a fork. If the inventory easily enters the pulp, then the component is ready and can be removed from the pan. When it has cooled slightly, use a knife to cut it into small pieces and return it to the boiling liquid.
Put potato cubes here and mark 10 minutes.

At the same time, pour into the pan a small amount of vegetable oil and put on medium heat. When the contents of the container warm up well, pour the chopped onions and carrots here. From time to time, stirring with a wooden spatula, fry the ingredients until soft and transparent. Then pour the tomato paste into the pan and simmer the roast for a few more minutes. At the end, turn off the burner and return to our soup.

Put the frying in a saucepan and mix well with a tablespoon. As soon as the contents of the container boil again, add finely chopped greens here, as well as black peppercorns to taste, Bay leaf and salt. Through 2-3 minutes turn off the burner, but do not rush to pour the soup into bowls, but let it brew for another half hour.

Step 10: Serve bean soup with beef.

With the help of a ladle, pour hot rich soup into deep plates and serve to the dinner table along with slices of bread. The dish turns out so tasty and satisfying that it immaculately warms you and your family on cold days of winter or autumn. Help yourself!
Bon appetit everyone!

If you are making soup summer time then be sure to hide the beans overnight in the refrigerator so that it does not turn sour;

When there were no tomatoes at hand, do not be discouraged, because they can be replaced with tomato paste, only preferably home-made;

Carrots can also be chopped on a coarse grater;

To make the broth beautiful and rich, it is best to cook it from a whole piece of beef, and then grind it into pieces.

But first, let's look at how to prepare the beans for cooking. It is known that beans are a product that requires pre-soaking according to certain rules, and it is better to know the rules - this will greatly facilitate efforts and improve results.

How to soak beans - 2 ways

To begin with, the beans must be thoroughly washed, sorted, and shriveled and damaged beans removed.
Now you can move on to soaking. There are two ways to do this.

The first is a long soak. Place the beans in a large container and cover with water. Let it stand for 8-10 hours (as little as possible, you should be guided by the beans - it should increase by 2-3 times). During this time, you need to drain the water several times. If you soaked the beans overnight, then add soda to the liquid, at the rate of 0.5 teaspoon per 0.5 liter, to prevent the liquid from souring.

Advantages of the method:

• prolonged soaking destroys the oligosaccharides contained in beans, which cause gas formation.
• beans do not burst during cooking, which is essential if you are cooking bean soup;
• taste cooked beans, which was soaked in this way, has a more pronounced and delicate taste.

Flaws:

• you need to plan the preparation of the dish;
• time-consuming process - you need to change the water;
• soaking causes discoloration of the beans.

The second way is a quick soak. Pour the washed beans into large saucepan, pour water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let the beans stand hot water 1 hour. After that, continue cooking.

Advantage of the method : fast, no need to plan the preparation of the dish in advance.

Flaws:

• beans often burst;
• the taste is not as rich as beans that have been soaked for a long time (but they absorb spice aromas better).

If you plan to cook the dish for a long time - about 4 hours, then soaking can be skipped altogether. But you will have to cook on low heat, making sure that the liquid does not escape.

Red beans can also be cooked without soaking, and to speed up the process, you need to add 1 tablespoon of cold water to the pan every 5 minutes. As a result, it will be ready in about 2 hours. Canned beans are only washed.

After soaking, the beans are ready for further cooking.

General rules for cooking beans

1. Pour it into a large saucepan, as it needs a lot of liquid, and it expands when cooked.

1. Pour in cold water at a ratio of 1 to 3 and 1 tablespoon of vegetable oil to reduce foaming during cooking and increase the temperature of the liquid. Please note that the beans are poured with both cold and hot water (depending on the recipe).

1. Bring the contents of the pot to a boil and reduce the heat to medium to low. As the water boils, the water will evaporate and the beans will expand, so you may need to add some water.

1. Do not cover the pot with a lid so that the beans do not darken during cooking.

1. After 40 minutes, start checking the condition of the beans - pull out 3 things, if they are soft, then it is ready, if at least one is hard, cook further. Indeed, in its raw form, it contains dangerous substances for humans. Repeat the procedure every 10 minutes.

1. To reduce bitterness and speed up cooking, you can change the water in the pan after an hour.

1. Salt should be thrown in about 10 minutes before you plan to turn off the gas, as it slows down the cooking process.

If the beans are part of the soup, then you need to boil them until half cooked, drain the liquid and continue to cook with the broth.

If the dish suggests the presence raw meat, then they begin to cook it together with beans. And here are other ingredients that are long-lasting heat treatment not needed or harmful (some vegetables, herbs, cooked meat), thrown shortly before the soup is ready.

Do not add acidic ingredients such as vinegar or tomato paste until the beans are soft or they will split.

Bean lean soup with olives

In Greece, bean soup is called "the food of the poor" (as we have potatoes) for its satiety and unpretentious ingredients. Without such lean soup Greek cuisine unimaginable just like Ukrainian or Russian without borscht. In winter and on cold autumn days, every housewife will certainly serve it on the table at least once a week.

Ingredients for the recipe for 4 people:

500 g medium white beans
1 wine glass olive oil
1 large bunch celery, coarsely chopped
2-3 sprigs of celery
8-10 carrots, thinly sliced
3-4 onions, diced
1 kg tomato, peeled and coarsely chopped
1 wine glass of tomato juice
1-2 whole bitter peppers
2-3 leeks, diced
salt and freshly ground pepper
1 pinch of sugar
150 g of any olives

Soak the beans from the previous evening in warm water.

How to handle beans? Expert nutritionists and culinary experts recommend soaking beans. Firstly, it facilitates digestion, and secondly, it softens the beans, which significantly reduces the cooking time of bean soup. Different types of beans require different handling. So, the "big-eyed" beans are quite tender, they do not require a night of soaking, half an hour is enough. Old beans with tough, rough skins (almost all varieties of red beans) need to be soaked for a long time, they are left overnight. Familiarize yourself with .

Drain the beans in a colander to drain excess liquid, and put water in a saucepan. As soon as the water boils, pour the beans into it and cook for 30 minutes.

Then turn the beans over again in a colander, pour water into the pan again and put on fire. As soon as the water boils, send the beans there along with the olive oil, as well as all the other ingredients, except for the olives. Boil the beans until the skin starts to burst.

Meanwhile, soak the olives in a bowl of water for 30 minutes to release the salt, then drain the olives in a colander, drain and add to the soup.

Leave the soup on the fire for another 10 minutes, and then remove from the stove. Garnish with fresh celery sprigs when serving.

Note. Not everyone loves carrots and not everyone uses them. The dish does not get worse from this, but it becomes different.

Bean soup mix with smoked sausage

This wonderful French bean soup consists of a bean mix, so it’s more correct to call it not a bean soup, but a bean soup. Basic principle: we take all the beans that we have at home, and we get very, very tasty soup. Yield - 8-10 servings.

Ingredients:

Take in equal amounts, 1 cup each: dried yellow peas, fresh or frozen green peas, lentils, lima beans, pinto beans, white beans, red kidney beans, and pearl barley.

This mix is ​​not designed for 1 time, but for 8-10. Mix all the beans, divide into portions and take 1 cup or more from there. The rest of the mass can be stored for at least 1 year (but you will eat it much earlier).

1-2 servings of beans
boiled water (pour so that it is 7-8 cm above the contents of the pan, for the indicated number of beans this is about 6 cups)
1 large onion, finely chopped
1 large carrot, diced
chili pepper 0.5-1 tsp. 9 depending on spiciness)
salt to taste (1-1.5 tsp)
allspice to taste - ¼ tsp.
cloves - a few pieces
50-100 g smoked sausage chorizo ​​type
800 g diced tomatoes
1 st. l. lemon juice

Take 1-2 servings of beans, cover with boiled water 5 cm above. Put on fire, bring to a boil, boil for 2 minutes. Then remove from heat and let the beans steep for 1 hour. Drain and fill with clean boiled water. Bring to a boil again. Then reduce the heat, cover the pan with a lid and simmer for 1-1.5 or even 2 hours - about this time the beans will become soft.

Add onions, carrots, ground red pepper, salt, pepper and cloves. Increase the heat to bring the water to a boil. Then reduce again and cook for 30 minutes.

Add the sausage and let the food simmer for another 15-20 minutes.

The nutritional value of 1 serving (1 cup) is about 200 calories, 7g fat (3g saturated fat), 15 mg cholesterol, 664 mg sodium, 25 g carbohydrates, 8 g protein, 10 g protein.

Bean soup with pork

Pretty simple soup for pork lovers. If you prefer dietary meat, choose the appropriate cuts.

Ingredients:

pork - 500 g, cut into large pieces
white beans - 300 g
carrots - 1 large
onion - 1 head
garlic - 3 cloves (squeeze through a press)
oil - 2 tablespoons of soybean oil
parsley
mint
paprika - 1 tsp
salt, black pepper
cold water - 6 glasses

Boil the pork and then fry it in oil. Leave the meat broth - you still need it.

Rinse beans in cold water. Pour boiled water, boil, then drain this water, fill in new water and put the bean soup to boil.

After the water boils, add some hot water to it. meat broth. Prepare vegetables (cut carrots and onions, squeeze garlic through a press, chop parsley and mint. Sauté onions and carrots in vegetable oil.

Toward the end of the cooking of the beans, add the vegetables in oil and garlic there. Add meat to it. Salt and pepper.

Serve sprinkled with bean soup with meat and herbs.

Bean soup with mushrooms and bacon

You don't need to add bacon to this bean soup. You can also choose mushrooms of your choice. If it is a dry mix, then you will get bean soup with mushroom broth.

400 g beans
400 g mushrooms (champignons)
2 l. vegetable oil
1 small onion, thinly sliced
1 garlic clove
100 g bacon, diced
3 celery stalks, minced
Bay leaf
fresh parsley 1 bunch

Soak the beans for several hours. Then change the water and put the beans to boil.

Sauté the onion, bacon, celery, and garlic in a hot pot of vegetable oil until lightly caramelized. Add mushrooms and simmer until they release their liquid. Add water to cover contents by 2 fingers, as well as salt, pepper and bay leaf. Cook over low heat for 10 minutes.

When the beans are almost ready, add the additive from the pan and leave it on the fire for another 15-20 minutes. Add beans warm to the end. Crumble parsley into each bowl.

Quick Canned Bean Soup

When time is running out, make this bean soup. You will need 10 minutes to prepare, and the preparation itself will take no more than 15 minutes. Comfortable.

Ingredients for the recipe for 6 bowls:

1 tablespoon butter
2 onions, finely chopped
3 garlic cloves, crushed
puree from fresh tomatoes- 450 g (more to taste)
1.5 cups vegetable or chicken broth (or water)
2 cans red beans (450g each), drained and rinsed
2 tablespoons freshly chopped oregano or 1 tsp. dried
1 tablespoon sugar

Pour into hot skillet vegetable oil and sauté the onion and garlic until soft. Add tomatoes to the same place and, stirring, continue stewing for 1-2 minutes. Then add the broth, bring to a boil and simmer for another 5 minutes.

Add red canned beans, oregano and sugar, keep them on fire for 5 minutes, then season with salt and pepper.

Serve with crispy garlic toast.

Soup with beans and ham

A hearty and simple soup that will help you profitably “utilize” pork legs lying around in the refrigerator, on which there is little meat left. Vegetables will add usefulness, and spices will give a piquant taste.

Ingredients for the recipe for 9 servings:

dried white beans 450 g
water 8 tbsp.
garlic (thoroughly chopped) 1 tsp.
shank or leftovers pork ham 1 PC.
stalk of celery with herbs 1 pc.
salt ½ tsp
onion 1 tbsp. (cut in small pieces)
mustard powder 1 tsp
ham sliced ​​2 tbsp.
carrots (sliced) 1 tbsp.
bay leaf 2 pcs.
ground white pepper ½ tsp.
greenery

Sort through the beans and discard damaged, shriveled, or discolored beans. Rinse it under cold water. Place the beans in a large saucepan, add the salt and bring the water to a boil over high heat. Turn off the gas. Let the beans soak in hot water for at least 60 minutes.

In the meantime, chop the carrot, onion, celery greens, garlic, ham.

After 60 minutes of soaking, return the pot of beans to the stove, turn up the heat to high, add the shank or ham, carrots, celery, onion, garlic, mustard powder, and bay leaf. Mix well, boil again, then be sure to reduce the heat almost to the very minimum, and cook for about 1 hour more (possibly more, be guided by the beans - they should become soft).

Remove the shank or leg, if there is meat on the bone, then it can be cut into soup or used for other purposes. Add the ham and cook for another 30 minutes (still over low heat). Cut up the greens. Remove the bay leaf, season with pepper to taste, garnish with herbs.

On a note. The soup is rich and thick. If you prefer more liquid foods, add more water while cooking. And if you want the beans to be soft and cook quickly, then soak them overnight.

Soup with black beans and 3 types of pepper

Black beans are rich in alimentary fiber and a protein that is closest in composition to animal protein. It is good for the heart and intestines, and it also looks very impressive. Prepare white dishes and colorful vegetables and you'll have a meal worthy of the best restaurants.

Ingredients for the recipe for 6 servings:

black beans 450 g
chicken or vegetable (for fast food) broth 4 tbsp.
garlic 3 cloves, peeled
salt 1 tsp
water 500 ml
pepper different types: red, green, yellow 1 pc. everyone
bulb 1 pc.
chili powder ½ -1 tsp.
cumin ½ -1 tsp
for decoration: sour cream, avocado, coriander leaves, lime wedges, tortilla

Prepare the beans: Wash, sort and either soak overnight or cover with water in a medium saucepan, boil and let stand in hot water for about an hour.

Heat the broth and 2 tbsp. water (you can do with just water, but chicken or vegetable broth will add flavor to the dish), chop the pepper, garlic, onion (leave a little pepper of each type for later, for decoration).

Rinse the beans again. Fill it with broth, add vegetables, boil.

Reduce the heat, cover the pan, cook for 1.5 hours. Pour salt, spices: chili pepper powder, cumin. Close the lid and cook for about an hour more - be guided by the beans and the liquid level, depending on whether you want the soup to be thick or thin.

Shortly before the soup is ready, start preparing the serving decorations - cut the rest of the pepper, coriander leaves, lime wedges, break or carefully cut the tortilla.

Pour the finished soup, add a spoonful of sour cream, bright greens and vegetables.

On a note . If you are in a hurry, then the broth can be made from a regular bouillon cube. But, of course, this is not the "healthiest" way to cook this dish.

Tuscan bean soup

Do you like to get acquainted with foreign cuisine? Try this one hearty soup originally from Tuscany and let real Italian passions boil in your kitchen. The good news is that the recipe is easy to make lean. But in order to faithfully reproduce the cooking technology, you will definitely need a thick-walled cast-iron pan with a lid. IN last resort it can be replaced with dishes made of ceramics or clay.

Ingredients for the recipe for 6 servings:

onion 1 pc.
celery 2 stalks with herbs
carrots 2 pcs.

yellow zucchini 1 pc. (average)
zucchini 1 pc. (average)
garlic 4 cloves, peeled
red pepper 0.25 tsp
dried thyme, rosemary, each 0.25 tsp.
vegetable (if the dish is not lean and not vegetarian, then chicken is well suited) broth 1 l
canned beans in a jar, including liquid 800 g
canned tomatoes with brine 800 g
sugar 1 tbsp
cabbage, chopped into strips 3 tbsp.
salt 2 tsp
black pepper (preferably freshly ground) 1 tsp.
white vinegar 1 tbsp
parmesan for garnish

Squeeze the garlic with a press, cut the onion, zucchini, zucchini, carrots, celery, wash the cabbage (do not shake off small drops of water), chop it, rinse the beans from the cans.

In a large saucepan (at least 6 liters, since the soup is quite a lot), heat the indicated amount of olive oil over medium heat. Pour chopped vegetables into the pan: onions, zucchini, zucchini, carrots, celery. Fry, stirring all the time, for about 4 minutes.

After that, add garlic and spices: red pepper, thyme, rosemary. Fry no more than 30 seconds. Pour in the broth, toss in the beans and tomatoes. Boil, reduce heat and add cabbage. Close the lid and cook for approximately 15 minutes.

Using an immersion blender, carefully blend the ingredients to make the soup smoother. But do not bring it to a mushy state - let some pieces remain intact, so the dish looks more attractive.

Add the specified amount of salt, sugar, pepper. Taste it, and if you see fit, spice it. Slice the parmesan for garnish. Serve with a slice of crispy bread (preferably homemade or straight from the bakery).

Soup with beans and potatoes

Inexpensive and tasty soup, the recipe of which can be safely changed a little, depending on what herbal ingredients you have. Roughly chopped vegetables look appetizing and perfectly saturate. Cooking is also desirable in a cast iron pan or with a thick bottom.

Ingredients for the recipe for 8 servings:

leeks 2 pcs.
carrot 2 pcs.
a mixture of Provence spices 1 tbsp. or thyme, oregano, rosemary, 1 tsp each. every
canned chopped tomatoes 420 g
vegetable broth (you can take just boiled water) 6-7 Art.
garlic 2-3 cloves, peeled
celery 2 stalks
potatoes 2 pcs. (medium size)
cabbage ½ large head
olive oil 24 ml (2 tablespoons)
canned beans 850 g
salt, pepper (preferably freshly ground) to taste
for decoration: parsley 1/4 tbsp. (finely chopped)

Wash and cut the vegetables, squeeze the garlic.

Heat the olive oil in a large saucepan, add the chopped leeks, carrots and celery greens, sauté for about 5 minutes. Add the garlic and spices to the mixture, fry, stirring with a spatula, for 1 minute.

Throw in the tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat, and let the mixture simmer for 30 minutes until the potatoes and cabbage are tender. Add salt and other seasonings.

Garnish with herbs before serving.

On a note. If you don't have leeks on hand, substitute 1 regular leek. You can also take ready mix Italian spices. If you like the taste spicier, then ground red pepper is good here.

Soup with chicken and beans

Easy to prepare, nutritious and fragrant soup ideal for the cold season. If the chicken and broth are already cooked, then it will take about 45 minutes.

Ingredients for the recipe for 6 servings:

onion 1 pc.
chicken breasts (peeled, without skin and bones) 4 pcs.
canned beans, including liquid 800 g
spicy Green pepper 1 PC.
salt 2 tsp
chicken bouillon 2.5 st.
olive oil 24 ml (2 tablespoons)
garlic (finely chopped) 2 tsp.
cilantro 12 sprigs
hot cayenne pepper 0.5 tsp.

Cut vegetables, herbs and chicken, chop the garlic.

Heat the olive oil in a saucepan (preferably one with a thick bottom so the heat is evenly distributed) over medium heat. Stirring lightly, sauté the onion and garlic in the hot oil for 5 minutes. Take them out of the pot and put them in another bowl.

Place the chicken in the pan without adding any oil. Stirring, fry for 5 - 7 minutes (time depends on how fried meat you like).

Return the onion-garlic mixture to the pot and add the beans, broth, chili, cilantro, salt, green pepper, and cayenne.

Bring the soup to a boil, then carefully reduce the heat and let it simmer until the beans are tender (20 minutes).

Decorate with greens.

Since there is quite a lot of meat in the soup, you can safely increase the amount of broth and add more beans.

On a note. If you want the chicken to better absorb the aroma of spices, then you can not cut it, but tear it into small pieces.

Bean soup is very tasty and hearty meal. In addition, it contains many useful substances. Despite the fact that bean soup is considered a Russian dish, it is also cooked in France, Italy and other countries.

This article contains detailed recipe, which will help you in the future to prepare a delicious and fragrant bean soup that will appeal to even the most fastidious family members.

Bean soup has one big drawback - it takes a very long time to cook. In order to shorten the cooking time of the soup, you should soak the beans for several hours. If possible, you can soak the beans overnight, it will be even better.

Cooking bean soup

In order to cook delicious hot bean soup, you will need the following ingredients:

• Meat 600 g
• Tomato paste 6 tbsp. spoons
• Potatoes 4 pcs.
• Carrot 2 pcs.
• Onion 1 pc.
• Vegetable oil
• Celery
• Green onion, dill, parsley
• Salt pepper
• Spices

Cooking

• If you do not have time to soak the beans, then there is a way out of this situation. You can buy canned beans at the store. It will boil quickly in a saucepan, add it 15 minutes before the end of the soup.
• In order to add an unusual flavor to the soup, add some smoked meats to the pan along with the fry. Best to use chicken breast. Separate the meat from the bone, cut into small cubes and add to soup.
• If you use purchased meat for cooking, it is better to drain the first boiling water. With it, most of the antibiotics that the living creatures fed on will go away. If you use homemade meat, then you can not drain the water.
• After you have added frying to the soup, it should be boiled over low heat, under no circumstances bring it to a strong boil, the soup will be most delicious when it is not boiled, but languishing over low heat.
• In order to reduce time, the soup can be cooked without broth if you have pre-boiled meat. Cut it up and add it to the fry.
• Recently, restaurants are increasingly serving creamy bean soup. A blender is used to prepare it. To do this, you should add boiled beans and potatoes to the pan, add water and, by pressing a button, turn everything into mashed potatoes. At the last stage of cooking, add a little cream.
• There are many recipes for bean soup. Cooks are not afraid to experiment with this dish. Many add nuts, raisins, various exotic spices. The soup is original and tasty.