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Hot with the onset of cold hearty firsts dishes become a welcome meal on our table. Although, what's surprising here - I'm tired at work, I'm cold on the street, and a plate of homemade hot borscht or soup will warm and saturate.

So today I propose to cook bean soup with meat, the recipe with a photo of which you will find below.

It always turns out delicious, and it is easy to cook it.

I must say that bean soup is one of the top five first courses at our house,. To be honest, I could only alternate five of these recipes and my family was happy, but I'm so bored 😉

For bean soup we need:

(calculation of products for three-liter pan): Meat - 400-500 gr. Beans - 250 gr. Potatoes - 4-5 pcs. Onion - 1 pc. Carrot - 1 pc. Vegetable oil for frying vegetables Salt Pepper Greens

Recipe

1. Soak beans for 4-8 hours.

2. In a pot with cold water put the meat, let the water boil, remove the foam.

3. Reduce the fire, cook for 30 minutes.

4. Add the washed beans, after boiling, remove the foam again. We cook for about 60 minutes.

5. During this time, cut the potatoes and onions, three carrots on a coarse grater.

6. Put the potatoes in the broth. Salt the soup, cook for 10 minutes.

7. We take out the meat, cut it into portioned pieces, put it back into the broth.

8. While the potatoes are cooking, fry the onions and carrots, add the finished frying to the pan, pepper.

9. Let it boil, cook for another 5 minutes, add greens. Ready)).

Step by step recipe and helpful comments

We soak the beans. Can't tell if her color affects taste qualities, but it definitely affects the color of the soup. For some reason, I like soup made from burgundy beans more, although it turns out to be less transparent. But this time I had white beans.

Useful information.
Beans need to be soaked not only so that they cook faster, they cook anyway. When soaked in water, oligosaccharides, substances that do not want to be digested by our body, dissolve, they cause gas formation and complicate the digestion process.

During soaking, the beans tripled in volume.

In fact, most often I cook first courses in meat and bone broth, it turns out no worse, and perhaps even tastier. I just had the right piece of meat this time.

Be sure to put the meat in cold water for a more rich and tasty broth.

As soon as the water boils, remove the foam, make the fire smaller, not allowing the broth to boil too much, otherwise it will be cloudy.

After boiling, cook the meat for 30 minutes, then add the well-washed beans. Cover with a lid and let it simmer over low heat for about an hour.

During this time, cut the potatoes.

Also finely chop the onion, three carrots coarse grater(as an option - onions in half rings, carrots - in circles, if you like such coarsely chopped vegetables at home more).

Fry onions and carrots in sunflower oil. Since the onion takes longer to fry, put it in the pan first. When it starts to brown a little, add the carrots and bring everything together to readiness.

After an hour, add potatoes to the soup and only now salt the soup.

Useful information.
You need to salt the bean soup only when the beans are ready, well, or almost ready. If it is salted earlier, the cooking time will increase, but the beans will still remain tough.

We take out the meat and cut it portioned pieces and then put it back into the soup.

Cook the potatoes for 10 minutes, now add the finished frying, let it boil, add the greens, preferably, of course, fresh, but this time I didn’t have one, so I added dried.

Turn off, cover with a lid, let it brew.

That's all fragrant homemade bean soup with meat is ready.

Bon appetit to you 🙂

Bean soup - best recipes. How to properly and tasty cook bean soup

Bean soup - the best recipes. How to properly and tasty cook bean soup

Bean soup - general principles and methods of preparation

Bean soup is not only hearty and nutritious, but also has considerable beneficial properties. Beans contain whole deposits of protein, which is absorbed better than an animal, many vitamins, microelements, especially sulfur, amino acids. Soup is made from green beans, but most often from dried beans. different varieties and coloration. Moreover, during the heat treatment of beans, it retains all useful material. Dishes from these beans are loved by many people from all over the world - bean soups are in everyone national cuisines- from Russian and Italian to French and Mexican. It is especially useful to eat such a soup in winter - it will not only warm you from the inside, but also cheer you up, because the beans contain a lot of B vitamins, which actively fight depression.

Bean soup - food preparation

Beans have many advantages, but there is one drawback - they are cooked for a long time. Therefore, in order to reduce the cooking time of the soup, it should be soaked for several hours, and preferably all night. During this time, it will have time to soak in moisture, swell and quickly become soft during the cooking of the soup. If the room is warm, it is better to put the beans for soaking in the refrigerator so that they do not sour. Connoisseurs say that the beans will be tastier if they are soaked not in running, but in boiled cold water. During soaking, the beans not only soften, but oligosaccharides also come out of them - 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 should be washed 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 will 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 (possible 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 the meat and beans with water and put to boil. At this time, peel and cut the rest of the vegetables - potatoes into cubes and 1 carrot into rings. From the second carrot and onion, prepare a frying - chopped vegetables sauté in oil.

In the finished broth with meat and beans, put potatoes and carrot circles. When the meat is cooked, it can be left in the pan as it 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 laying the potatoes, add the frying and celery stalk. After 20 minutes, salt the soup, add the desired spices - ground pepper or peas, salt, Bay leaf. After five minutes, turn off the fire and leave the soup to brew. You can add greens and a slice of lemon to the plate.

Recipe 2: Smoked Bean Soup

A simple but very tasty soup. Any smoked meat can act as smoked meats - ribs, brisket, loin, even smoked chicken wings. If a bell pepper If you don't find it, cook without it. The soup will turn out tastier if, when frying, put one or two chopped fresh or canned tomatoes together with tomato paste. Ordinary beans can be replaced with canned ones, then it is added at the end of cooking.

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

Cooking method

Boil beans for 20 minutes, then add smoked meats. 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 to it tomato paste, 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 are combined with almost all products, bean soup is especially tasty with them. They give the dish a special, unique flavor. Instead of chicken meat, you can take chicken wings, four or five things, depending on the size. Soak the beans first.

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

Cooking method

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

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

Recipe 4: Bean soup with sausages

We can say that express soup is being cooked. It is prepared really very quickly, because. ready-to-eat canned beans are used. Sausages (or sausages) are better to take smoked, it turns out tastier.

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

Cooking method

Throw chopped potatoes 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 frying to the pan, put the beans from the jar, bay leaf, salt, add pepper and let it boil a little. Ten minutes before the end of cooking, add randomly chopped sausages (sausages). Turn off the soup, let it brew a little and pour into plates, adding greens.

If you want to make bean soup and 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.

In order for the beans to boil faster, it is necessary to salt the soup 35-40 minutes after laying the beans.

Mexican tomato soup with black beans

Mexican tomato bean soup. Recipe. Spicy soup with black beans and avocado. How and how much to cook beans

Mexican soup, the recipe of which is given here, is prepared with tomatoes, sweet bell peppers and black beans (preto). Chili peppers, cumin (zira) and fresh cilantro give it a true taste of Mexican cuisine. Hearty tomato bean soup is a whole meal in one dish, especially when garnished with corn chips nachos or Mexican corn tortilla - tortilla.

For mexican tomato soup with beans You will need (for 4 servings):

1 bulb
1 medium carrot
2 celery stalks
3 medium sweet bell peppers
1 hot chili pepper (dry or fresh)
3-4 large garlic cloves
1 liter of strong broth (meat, chicken or vegetable)
400 ml boiled black beans (you can use canned in water). See below, how to cook beans
1 jar (400 ml) chopped tomatoes own juice
spices: oregano, cumin, ground chili, bay leaf, salt
1 tbsp vegetable oil

For garnish (optional):

fresh green cilantro
1 large ripe avocado
sour cream
fresh pepper Chile
mexican corn chips nachos, or
4 Mexican corn tortillas

In a large heavy-bottomed saucepan, sauté finely chopped onions, carrots, and celery in vegetable oil until slightly softened. Add chopped peppers and saute for another 5 minutes. Add hot broth, a jar of tomatoes with juice, throw chili and bay leaf into the pan. Let the soup boil, lower the heat and simmer for about 10 minutes. Put pre-boiled (or canned) black beans in the soup (if you don’t have black, use any other: red or variegated kidni, "black eye" or even white). Let the soup boil and add spices: cumin, dry or fresh oregano, ground chili (if required), and squeeze the garlic through a press. See if you need to add salt.

Serve the soup topped with fresh, finely chopped cilantro. Serve sour cream on the table so that everyone can add a little to their plate at will. Those who "like it hot" can also cut fresh red or green chili into the soup. For a heartier soup, add to each bowl Mexican chips nachos and a few slices of avocado. if you have corn tortillas(tortillas), dry each briefly in a heated flat frying pan without oil on both sides. Then cut the cakes into large strips and serve with the soup. Corn tortillas can be eaten with soup or put in soup like croutons.

How to cook beans

In the evening, soak dry beans in in large numbers cold water at night. Add a few tablespoons of natural cider vinegar (or any other) to the water. The addition of vinegar helps to soften the tough outer shell of the beans and subsequently makes them easier to digest (reduces the amount of gas released in the gastrointestinal tract when the beans are digested). Overnight, the beans will swell and nearly double in size.

In the morning, drain the water, fill the beans with clean cold water and put on fire. Put a whole peeled onion, bay leaf, peppercorns and a small chili (optional) into the water. When the beans boil, remove the foam with a slotted spoon, reduce the heat and add salt. Cover the beans with a lid and cook over low heat until the beans are soft (or to your desired doneness). Black beans usually do not require more than an hour of cooking, larger ones (such as kidni) may take an hour and a half.

When the beans are ready, they can be used in different dishes or freeze for the future. I usually boil 2 kilograms of beans right away and freeze some in ziplock bags. I drain the water, remove the onions and spices, portion out the beans in portions (one and a half to two measuring cups per bag), sign the bags and place the beans in the freezer.

This method is suitable for those types of beans that require soaking before cooking.

Recipe - Mexican Bean Soup

peeled and chopped tomatoes - 400 grams
canned red beans - 470 grams
canned corn sweet - 120 grams
avocado - 1 fruit
chopped onion - one piece.
Bell pepper green is one piece.
minced garlic - 1 clove
olive oil- 6 teaspoons
vegetable broth - 4 cups
tomato paste - 6 teaspoons
chili powder - 1/2 teaspoon
Tabasco sauce - a few drops
chopped cilantro - one tablespoon
ground black pepper, salt

A nutritious bean soup with meat will perfectly satisfy your hunger and saturate your stomach. You can cook this soup in meat and bone broth, or you can put previously boiled meat in the soup. You can also use dry beans, soaked and boiled, for soup, or you can speed up the process and use ready-made canned beans.

In my version of the soup, I used canned white beans, beef pulp and frozen beef broth.

We need the following products:

Cut beef meat into small pieces, cover with cold water and put to boil. Be sure to remove the foam, add the frozen beef broth (if any). Cook until the meat is soft, lightly salt.

Onions, carrots cut arbitrarily and fry in vegetable oil.

When the onions and carrots turn golden, you can add bell peppers, garlic and tomatoes. Lightly salt, pepper and fry, stirring for another 5 minutes.

Peel potatoes and cut into small pieces. Add to beef broth. Put one bay leaf. Cook until potatoes are soft.

Drain the liquid from the beans and rinse with cold water until transparent.

Combine the frying with the broth when the potatoes and meat are ready.

Here is the result...

Then add canned beans. Beans can be soaked in advance, and then boiled until tender and also added to the soup at the final stage. Then the broth will remain clear.

Boil the soup for another 3 minutes. Taste for salt and sourness. I added some liquid canned olives. They gave the soup completeness and it turned out very tasty, not at all bland.

Serve the soup sprinkled with fresh herbs.

Enjoy your meal!

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, red bean vegetable soup will be unique every time.

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.

If you decide to cook bean soup, then you need to soak it in advance. Ideally 6-8 hours.
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.
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.
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.
Add the cooked beans, along with the water in which they were boiled, to the stewed vegetables.
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 a 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, then the calorie content of this dish will increase significantly.

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).
We put the meat in water and put it on fire.
Foam, which will not take long to wait, be sure to remove.
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.
Finely chop the potatoes and add to the soup.
We make a classic frying of onions and carrots.
While the vegetables are sauteing, grate the tomatoes on a coarse grater.
As soon as the onion acquires a beautiful golden color, add freshly prepared tomato paste. Mix the frying and pasta and let it sweat on the fire for a couple more minutes.
Now you can send them to the soup pot.
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. Enjoy your meal!

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.

Traditionally, as the first hot dish for lunch, we are used to seeing everything on our tables. bean soup. There are a very large number of recipes for making soups. You must eat them, firstly, because they have a positive effect on the digestion process, and secondly, it is very tasty dish which can be quickly satiated.

In winter, you can cook soups in meat broth with canned beans, as they are more saturated and high-calorie, but in the summer you can get by with light vegetable soups on the water.

Bean soup with canned beans

To prepare bean soup with canned beans:

baked beans (canned) - 1 can (400 grams);
hunting sausages - 200-300 grams;
tomato paste or ketchup - 4 tablespoons;
potatoes - 3 pieces;
onion - 2-4 pieces;
vegetable oil for frying;
fresh herbs (onions, dill, parsley) - 1 bunch;
salt, pepper to taste.

Step by step instructions for cooking tomato soup with beans:

Fill a saucepan with cold water and put on fire. While the water for our soup is boiling, let's prepare the ingredients for the dressing.
Take "Hunting" sausages or any other sausage. The main thing is that it should be smoked. Remove the skin from it and cut into small pieces.
Onions and garlic are peeled and washed under running water. The onion should be cut into rings, and the garlic finely chopped or passed through a garlic press.
Wash potatoes and peel. Then cut into cubes or strips.
Put a frying pan on the fire and pour a little sunflower oil. When the pan is well heated, put the chopped onion with garlic. Fry them until golden brown, stirring constantly.
Open a can of canned beans. Put it in the pan. Dilute the tomato paste with a little warm water and also add to the pan. Mix everything well. Reduce the heat and simmer everything together under the lid for ten minutes. By the way, you can use beans in tomato sauce, then you do not need tomato paste. So, when the specified time has elapsed, remove the frying pan from the heat.
The water in the pot should be boiling by now. We send the chopped potatoes into the pan first, cook it for a while. Then come frying and chopped sausage. Add black salt to the soup ground pepper and your favorite spices. The soup is ready when the potatoes are soft. Rinse fresh herbs, finely chop and add to already ready soup. Also add a spoon to it after cooking butter.
Our bean soup is ready! As promised, everything is done very quickly and it turns out very tasty and satisfying. This soup comes in handy when you are running out of time to cook dinner and you have a very limited set of products. Therefore, it is very useful to have a jar of canned beans in tomato sauce in stock, and everyone can find the rest of the ingredients in the refrigerator.
This bean soup can be served with rye croutons, so it will be even tastier, more satisfying and original

Enjoy your meal!

Bean soup recipe with meat

Soup with beans is prepared, of course, a bit long. But the taste of this soup is worth spending so much time. And the time costs are to cook a good broth and boil the beans themselves. By the way, if the beans are pre-soaked in cold water for several hours, and even better at night, then the cooking time will be significantly reduced. Despite the fact that the soup is prepared with beef broth, it has a rather light and delicate taste and aroma.

Ingredients for cooking bean soup with meat:

potatoes (4 medium tubers);
boneless beef shoulder (approximate weight 500 grams);
2-3 tablespoons of beans;
1 large onion;
1 large carrot;
half a small head of cauliflower;
1 tablespoon butter, salt.

Recipe for bean soup with meat:

Wash the meat, pour it with cold water, add 3 slices of carrots and a little onion and cook the broth over very low heat so that the broth does not “saponify”, as my husband, who graduated from cooking school, puts it.
We soak the beans, of course it is better to do this in advance, 4-8 hours before cooking. And then we change the water in the beans and put it on a slow fire for 2 hours.
In order not to waste time, we clean the potatoes, cut them into medium-sized cubes and boil them in salted water until half cooked.
After 1.5-2 hours, the meat is completely boiled, we take it out of the broth and cut it into small pieces.
We filter the broth itself through a sieve, put chopped meat and potatoes into it and boil it over low heat.
Melt the butter in a frying pan. Place the diced onion in the hot skillet. And grated carrots. We extinguish everything.
Put the stewed vegetables in a saucepan and add the boiled beans. Boil for another 20 minutes. 10 minutes before the end of cooking, add cauliflower, and then turn off the heat and cover the soup with a lid to infuse it.

Our soup is ready! Enjoy your meal!

Bean soup recipe with tomato and meat

Every woman spends quite a lot of time in the kitchen. Every day she cooks various dishes: soups, cutlets, cooks pies, pancakes…. In general, the list is endless. But, sometimes it happens that it seems that already - “well, I cooked everything I could”, the fantasy has been exhausted. And fed up with the same thing. I want something new to surprise my loved ones and update the piggy bank of personal recipes myself. I often cook soups for my family. Where without them then? But, every day there is cabbage soup, fish soup and borscht - not hunting. And so, I decided to cook something new that I had never cooked before. I cooked a soup of baked beans for my loved ones.

To be honest, I never liked beans, in any form. Always avoided dishes from it. But then, suddenly I wanted to try, experiment, so to speak. You know, I didn't regret it. The soup turned out great! He left for One, Two. Here, who would have thought. The only difficulty was to find this in the store baked beans. And if you don’t find it, then you can use the usual (canned) in plain jars or in tomato sauce. If not, in tomato sauce, then buy pasta or sauce separately. But, all the same, I advise you to find baked beans.

Ingredients for Bean Soup:

beef or veal - 300-400 grams;
potatoes - 4 pieces;
baked beans in tomato sauce - 1 can;
fresh cabbage (white) - 400 grams;
onion - 2-3 pieces;
garlic - 3 - 4 cloves;
vegetable oil for frying;
salt, pepper to taste.

How to make Bean Soup:

So, for starters, let's put the beef broth on the soup to boil. While they are cooking, let's take care of the vegetables. If the meat is fresh, then it should be cooked for about an hour. My potatoes, peel. Cut into small cubes.
We chop the cabbage as you like. You can grate it on a coarse grater.
We clean the onion and garlic. We cut the onion into cubes, and rub the garlic on a grater. Pour vegetable oil into a heated frying pan and spread the onion and garlic. We fry for about 3 minutes.
Add baked beans. Mix thoroughly and continue to fry, simmer (reducing the heat) for another 5-7 minutes.
Add vegetables to meat broth. Salt, pepper. We cook until ready.
Our bean soup is ready. We serve it to the table with sour cream or mayonnaise. Enjoy your meal!

lean bean soup recipe

Hungarian cuisine is distinguished by a great variety in the preparation of dishes. Hungarian dishes are quite hearty, they use various seasonings, among which, of course, sweet paprika and onions dominate.

Hungarian soups are also very diverse. by the most famous soups Hungarian cuisine are goulash soup, soup on pork legs, bean soup a la Yokai, goulash soup with “chipette”, mushroom soup Kalochay, Palotsky soup, etc. It is not at all difficult to prepare a delicious Hungarian bean soup.

Ingredients for Cooking Lean Bean Soup:

dry beans - 200 g;
onion - 2 pcs.;
vegetable oil - 2 tbsp. l.;
sweet paprika - 1 tsp with a slide;
carrots - 2 pcs.;
parsley root - 1 pc.;
potatoes - 4 pcs.;
parsley - ½ bunch;
cumin - 1 tsp;
salt.

Recipe for lean bean soup:

Soak beans overnight in cold water. Drain the water and fill the beans with fresh cold water. Cook over low heat until tender (about 40-60 minutes).
Peel the onion, wash, finely chop and lightly fry in vegetable oil. Peel the carrots and parsley root, wash and cut into small cubes (approximately 1x1 cm in size).
Transfer the fried onion to a saucepan, sprinkle with paprika, mix and immediately pour 2 liters of water. Bring to a boil, put carrots and parsley root in a saucepan with boiling water. Mix and cook for 15 minutes.
In the meantime, peel, wash and cut the potatoes into 1x1 cm cubes. Add the potatoes to the bean soup, bring to a boil and cook for another 15 minutes. 5 minutes before the end of cooking, add boiled beans and cumin, salt.
Wash parsley and finely chop. Sprinkle with bean soup when serving.

Bean soup with cauliflower and meat

The first dishes are very useful for the body, and you need to eat them daily. But what I faced in my family was the rejection of first courses because of their monotony. "Borscht again?" the son asked, and the husband added: "I'm tired of this soup." Well, what can you do? Fortunately, looking through your old cooking notes I stumbled upon a recipe for cauliflower bean soup and decided to give it a try.

To prepare bean soup from cauliflower, it did not take much work. True, it took about 3 hours, since the composition of the soup includes some ingredients that take a very long time to cook, for example, meat and beans. But first things first.

Ingredients:

beef (300-400 grams);
potato;
carrot;
onion;
beans (3 tablespoons);
cauliflower;
butter;
greens.

Recipe:

Soak the beans in cold water for about 4 hours (but preferably overnight). We wash, and set to simmer for 2 hours on low heat, after salting the water.
Peel potatoes, carrots, onions. We disassemble the cauliflower into inflorescences.
We cut the onion into cubes, rub the carrots on a grater.
Potatoes are best boiled separately until half cooked.
In the meantime, let's cook the meat. Dip a piece of beef in cold water, bring to a boil, remove the foam. Add 1 onion (cut into 2 or 4 parts) and a few rings of fresh carrots to the broth.
The meat is cooked for 2 hours on low heat under a closed lid. Then we take it out, cut it into pieces. Strain the broth and return the meat to the broth.
Melt a spoonful of butter in a frying pan.
And fry carrots and onions in it.
Add potatoes and beans to the meat broth and cook for another 10 minutes.
Then add the sautéed vegetables and cauliflower. After 10 minutes, the soup can be turned off.
Before serving, add greens to each serving plate.

Enjoy your meal!

Soup with red beans

We suggest you cook such a delicious and healthy soup with beans, which is sure to please the whole family. The recipe for bean soup with a photo will clearly show the whole simple cooking process.

Bean soup, so familiar and ordinary, will become completely different if you cook it in an earthenware pot and add a few cloves of garlic. Rich taste, pleasant astringency, the aroma of freshly cooked beans will not leave indifferent even a real gourmet.

Ingredients:

Beef (or pork) - 300 gr.
Beans - 1 cup
Garlic
Potatoes - 2 pcs.
Carrot - 1 pc.
Greens (parsley with dill, cilantro)
Sour cream.

How to cook borscht with meat and red beans:

The meat is thoroughly washed, placed in an earthenware pot and poured with cold water.
Crockery in without fail placed on the splitter. Now you need to rinse the beans and set aside.
If there is not much time left to prepare dinner, you can pre-soak the beans (two to three hours in advance) in hot water. When the water with meat boils, you need to remove the foam.
After that, you can load the beans.
The soup is cooked until soft. One and a half to two hours after the start of cooking, carrots are added to the pan, previously washed, peeled and grated.
While the water boils again, you need to peel the potatoes, cut into cubes or slices. So that it does not darken, it is worth pouring the cooked slices with cold water. When the soup boils, the potatoes are lowered into the pot.
After adding potatoes, you can move on to greens. For bean soup, both fresh and frozen are suitable.
Lastly, grated or crushed garlic cloves are added.
It is they who give the usual bean soup a zest and some spice.
Ready bean soup is served with sour cream and any kind of bread. Have a nice meal!

BEANS SOUP CLASSIC WITH MEAT

INGREDIENTS:

meat with bone - 300 gr;
beans (dry) - 210g;
carrot - 120g;
celery (root) - 80g;
parsley (root) - 35g;
parsley (green) - 15g;
tomato -70-100gr;
onion - 50-70g;
potatoes - 100g.
spices:
mint (dried) -1g;
savory, pepper, salt - according to taste preferences.

COOKING:

Take dry red beans. But in general, for making soup, you can use almost any variety of beans, even if it is white, even red, spotted or speckled - whatever it is. Important nuance is to ensure that the beans do not boil to a state of puree.

Choose large beautiful grains and then the dish will turn out to be aesthetically attractive.

Be sure to soak the beans in water beforehand - the best option is to put it overnight or all day (at least ten hours).

Drain the beans from the water in which they were soaked, pour main ingredient into a saucepan and pour 1.5 liters of water. Put on the flame, after the water boils - reduce its intensity, continue to cook in the same mode, not allowing it to boil and boil intensively. Before the state of readiness, beans often cook from thirty minutes to one hour. Periodically check the grains for readiness by piercing with a fork or tasting. After 10 minutes of cooking the red beans, add the meat with the bone, do not forget to remove the foam after boiling the broth.
From the roots of parsley and celery, cut off the amount needed for the soup. Peel them and carrots, wash, chop, to get a thin oblong straw.
Peel the onion, cut into thin half-rings.
When the beans and meat are almost cooked, toss in the chopped vegetables. Season with pepper, add salt, herbs, after rubbing them with your fingers, they will saturate the soup with an exquisite aroma.
Boil the soup for about ten more minutes, then add the potatoes cut into small cubes. The size of the cubes should match the beans.
Continue cooking the bean soup until the vegetables and potatoes are cooked through.
Scald the tomato with boiling water, remove the skin, remove the seeds. Cut it finely with a knife and add to the soup along with chopped parsley. Boil for another three to five minutes to cook the tomatoes.

Tomatoes and mint add a delicate flavor to the dish. This soup is light and healthy.

BEAN SOUP "MUSHROOM"

The soup that this recipe describes is especially fragrant and delicious. Mushrooms and red beans go very well together, so you will be happy with the result if you do it right.

INGREDIENTS:

Beans-210gr;
Mushrooms-210gr;
Chicken meat-400gr;
Carrot-90gr;
Bulb-80gr;
Potato-120gr;
Salt-2gr;
Pepper-1gr;
Greens-12gr;
Butter-15gr;
Vegetable oil-30g.

COOKING:

Pre-soak the beans in water, as the previous recipe recommends - at least ten hours, then change the water and boil until half cooked.
Cut the chicken meat into small portioned pieces and pour into the pot with the future soup.
Finely chop the mushrooms and fry in butter, also prepare a dressing of chopped carrots and onions in chicken fat.
Potatoes should be cut into small cubes and poured into soup with beans, cook for another fifteen minutes.
Add separately cooked mushrooms and vegetables. Season, add chopped herbs, boil for about five more minutes, then turn off and let the soup brew for a few minutes.

This soup is hearty enough, it will be a great meal in the cool season. In addition to those suggested in the recipe, you can add your favorite spices, just don’t overdo it, the taste should remain tender, that’s when the whole palette of ingredients is felt.

SOUP "PO-ARMENIAN"

If you like Armenian cuisine, then this bean soup will definitely be to your taste. The dish turns out to be quite original and to give your positive assessment, try to cook it. The composition includes fragrant cilantro, nuts and other healthy goodies.

INGREDIENTS:

Beans-200gr;
Onion-80gr;
Walnuts-60g;
Flour-15;
Butter-20g;
cilantro-10g;
Salt-2-4gr;
Black pepper-1-4g;
Red pepper (spicy) - according to taste preferences.

COOKING:

After pre-soaking, change the water and boil the beans at a moderate temperature.
Drain the resulting broth, just do not pour it out, it will still come in handy.
Divide the boiled beans in half, grind one part, with the addition a small amount decoction. You should have a fairly thick puree.
Finely chop the onion and fry it with butter, mix with mashed beans when ready.
Fry the flour for a couple of minutes in a dry hot frying pan, add a little bean broth, mix.
Wash the cilantro, shake off the remaining water from it, chop finely. Grind the kernels of nuts without partitions with a blender or knife.
In the remaining broth, add bean puree, whole boiled beans, flour sauce, nuts, cilantro, spices, put on a flame, bring to a boil, reduce heat and boil for another ten minutes.

As you understand, such a puree soup is somewhat different from others in terms of cooking technique and taste, but such a dish can surprise sophisticated gourmets. The recipe does not exclude the possibility of manifesting culinary fantasy. Add your favorite spices and other herbs besides cilantro for new flavors.

Cook with love and good mood, then you will always get delicious bean soups!

How to cook red bean soup

Red beans are considered much tastier and more nutritious than white beans. We will not argue on this topic, but simply take and cook tasty first dish. Red bean soup turns out beautiful and tasty, and what else does a good housewife need.

The composition of the necessary products:

chicken soup new set or chicken-1 kg;
potatoes - 3 pieces;
beans - 1 cup;
carrots - 1 piece;
onion - 1 piece;
parsley - 1 bunch;
ketchup or tomato paste - 2 tablespoons;
spices, salt to taste.

Food preparation:

Soak beans overnight in cold water. Then put to boil, ready to throw the beans in a colander and rinse with cold water.
Peel onions and carrots. Cut the onion into half rings, grate the carrots.
Peel potatoes and cut into cubes.
Rinse the parsley, shake off the water and chop finely.

Cooking:

Rinse the chicken soup set or chicken, put in a saucepan, add water and cook until tender.
Pull out the cooked meat, separate from the bones and cut into cubes.
Heat vegetable oil in a frying pan, fry onions and carrots in it, as soon as the vegetables become soft, add ketchup or tomato paste, let the frying stew a little and remove from heat.
As soon as the broth is ready, lower the potatoes into the pan and cook until tender.
Ten minutes before the soup is ready, lower the frying and beans into the soup, salt and add spices. At the end of cooking, add chopped herbs, mix and let it brew.

Now you know how to cook red bean soup. The recipe is quite simple, there is nothing complicated in it.

Bean soup with pork ribs

This soup will be a complete meal for the whole family, it is quite rich thanks to the ribs and hearty thanks to the beans.

Ingredients:

Water - 2-3 liters,
Pork ribs - 500 g,
White beans - 200 g,
Smoked bacon - 50 g,
Potatoes - 3 pcs.,
Onion - 1 pc.,
Carrots - 1 pc.,
Sweet pepper - 1/2 pc.,
Lard - 1 tbsp,
green onion,
Dill,
Tarragon fresh,
peppercorns,
Salt to taste.

Cooking:

White beans must be sorted, washed and soaked in advance for 2 hours in plenty of water. Pork ribs are cut along the bones and washed. Lard is spread on a preheated pan, and then the ribs are fried over medium heat until golden brown on both sides without burning.
A pot of water is put on fire and allowed to boil, and then the fried ribs are transferred from the pan to boiling water. A little cold water is poured into a frying pan with the secreted meat juice and fat, mixed and allowed to boil, and then everything is poured into a saucepan with ribs. Also, half a carrot and half an onion are thrown into the pan.
Then, so that the beans have time to boil, after soaking, they are boiled together with meat ribs for about 40 minutes until the beans are ready.
While the meat ribs and beans are being cooked, they begin to prepare the vegetables. Carrots, onions, sweet peppers and potatoes are peeled and cut into small cubes, and bacon is cut into small strips.
In the same heated frying pan, melt the lard again and fry chopped onions, carrots and peppers on it. At the end of frying add bacon and lightly fry it.
Diced potatoes are started 10-15 minutes before the beans are fully cooked and the broth is allowed to boil. The meat broth with beans and potatoes is boiled for another 10 minutes, and then the fried vegetables with bacon are started.
The soup is salted to taste and peppered with ground pepper. Then the pan is removed from the heat and a little chopped tarragon is added to it. Before serving, white bean soup pork ribs sprinkle with chopped onion and dill. The aroma of smoked meat in this soup gives the dish a divine taste and whets the appetite of even a well-fed eater.
Another delicious soup of red beans with smoked meats and beef is perfect for a full meal for adults and children.

red bean soup recipe

This red bean soup recipe is popular in many restaurants and cafes, despite the availability of all ingredients.

Ingredients:

Beef pulp - 300 g,
Red beans - 300-400 g,
Water - 2 liters,
Potatoes - 3 pcs.,
Leek - 1-2 stalks,
Carrots - 1-2 pcs.,
Smoked loin - 200 g,
Raw smoked sausage - 300 g,
Bay leaf,
Salt and ground red pepper to taste.

Cooking:

Red beans are sorted, washed and soaked for 6-8 hours, and longer. Then, after the time has elapsed, the water is drained and poured with clean water in a saucepan. Put the pot with the beans on the fire and cook for 1 hour until tender. At the end of cooking, the water is salted and boiled for another 10 minutes. Then the beans are thrown into a colander and the remaining water is allowed to drain completely.
The beef pulp is washed and put on fire in a pot of water. As soon as the water boils, remove the scale and reduce the heat by covering the pan with a lid. You need to cook the meat for 20 minutes, then add salt to the water, and cut the meat into pieces and again send it to cook in the pan until tender. Then, when the meat is cooked, the beans are thrown into the pan and boiled in the broth for 10 minutes.
While the beans are cooking in the meat broth, prepare the vegetables. Potatoes, onions, carrots are peeled and cut into small pieces. As soon as the beans are cooked, chopped vegetables are thrown into the pan and boiled for another 10-15 minutes over medium heat.
While vegetables are cooking smoked loin and raw smoked sausage cut into slices and sent along with a bay leaf to a pot of soup. The soup is boiled for another 5 minutes and removed from the stove. Before serving, soup with red beans is peppered with red pepper and flavored with sour cream.
A light soup option for every day is considered to be chicken soup or broth. Therefore, the following recipe is chicken soup with green beans. Chicken soup and broth is said to ease the symptoms of colds and fevers, which is another reason to include it in your daily diet.

Green bean soup with chicken broth

Ingredients:

Chicken - 500 g,
Large potatoes - 3 pcs.,
Green beans (frozen) - 300 g,
Onion - 1 pc.,
Carrots - 1 pc.,
Bulgarian pepper - 1 pc.,
Vegetable oil - 2-3 tablespoons,
Bay leaf,
Salt and pepper to taste.

Cooking:

The chicken is washed and placed in a pot of water. Put the pan on the fire, bring the water to a boil, remove the scale, salt and add the bay leaf. The fire is reduced and the chicken is boiled for 1 hour.
Bye chicken bouillon cooked, you need to prepare vegetables. Potatoes must be peeled and cut into small cubes. Carrots are peeled and rubbed on a coarse grater, and the peeled onions are finely chopped.
As soon as the chicken is cooked, it is laid out on a plate and cooled, and potatoes are placed in the broth. 10 minutes after the potatoes, frozen green beans are poured into the pan, brought to a boil and simmered until the potatoes are ready.
Grated carrots and onions are spread on a hot frying pan with vegetable oil and sautéed until golden brown. After that, chopped bell pepper is sent to the pan, everything is mixed and fried for another 5 minutes. The roast is thrown into the soup and proceed to the cooled chicken.
The cooked chicken is sorted from the bones, the skin is removed and cut into pieces. The meat is thrown into the soup when the potatoes are completely cooked. Cover the pan with a lid, turn off the heat and let the soup brew for 15 minutes. If necessary, the broth at the end of cooking is slightly salted and peppered to taste. Enjoy your meal!
In the East, various spices add spice to dishes, so thrill-seekers in food will like tomato soup from beans.

This soup will perfectly warm in winter weather, thanks to its spicy and spicy taste.

Ingredients:

Small beans - 1 tbsp.,
Meat broth - 600 ml,
Onion - 1 pc.,
Tomatoes in their own juice in a jar - 700 g,
Garlic - 2 cloves,
Chili pepper - 1/2 pc.,
Assorted smoked meats - 250 g,
Vegetable oil - 3 tablespoons,
Pepper and salt to taste
Bay leaf - 1 pc.,
Green cilantro to taste
Zira is a pinch.

Cooking:

Small beans need to be sorted out and soaked in cold water for 5-7 hours. The water from the beans is drained, poured clean and the beans are boiled until soft.
Onions and garlic are peeled and finely chopped, and smoked meats are cut into slices. Sliced onion and garlic are spread on a heated pan with vegetable oil, lightly sautéed and smoked meats are added there, everything is lightly fried, and then finely chopped chili peppers are added. Cover the pan with a lid and simmer everything over low heat for 5 minutes.
Tomatoes from a jar in their own juice are mashed with a blender. The remaining water is drained from the cooked beans and 100 ml of tomato puree is added, everything is crushed into homogeneous mass using the same blender.
The water drained from the beans in a saucepan is brought to a boil, and then added tomato puree and mashed beans, mix everything and bring to a boil. Then, fried onions and garlic with chili peppers and smoked meats are thrown into a saucepan with tomato-bean soup, everything is salted, mixed and cooked for another 5 minutes.
At the end of cooking, add bay leaf, ground pepper, cumin and remove from heat. Before serving, chopped cilantro greens are added to a plate with tomato soup and beans. The soup is ready.

How to cook soup with beans in a slow cooker so as not to spin for an hour at the stove? There is one solution - cooking canned bean soup with minimal time and effort.

Ingredients:

Lamb - 400 g,
can of canned red beans
Potatoes - 4 pcs.,
Carrots - 1 pc.,
Onion - 1 pc.,
Vegetable oil - 1 tbsp.,
Ketchup,
Bay leaf,
Spices and salt to taste.

Cooking:

Boneless lamb is washed under water and cut into small cubes. Then the meat pieces are laid out in a multicooker bowl with vegetable oil and fried for 10 minutes in the "Frying" mode.
Peel potatoes, onions and carrots. Potatoes and carrots are cut into strips, and onions - small cubes. Chopped onions and carrots are thrown into the slow cooker for meat, salted and bay leaves are thrown.
On top of carrots and onions spread potatoes, cut into strips, then canned red beans with brine, ketchup on top. Everything is poured with water, the amount of water depends on the desired thickness of the soup. Then add your favorite spices to the dish and leave to cook.
The slow cooker is closed and the "Stew" mode is turned on, the soup is cooked for about 45 minutes. When the soup with canned beans is ready, it is laid out on plates and sprinkled with finely chopped garlic on top.
Students from America, thanks to their imagination and, of course, talent, set a record for a church holiday in Macedonia, where it is customary to cook bean dishes, which was included in the Guinness Book of Records. The record was set by preparing a bean stew, it took more than 3 tons of beans, and the vat in which the stew was cooked exceeded 1.5 meters in height.

Ingredients for cooking bean soup with potatoes

Beans 1 cup
Potatoes 6 pieces
Carrot 1 piece
Onion 1 piece
Salt to taste
Vegetable oil 2 tablespoons
Bay leaf to taste

How to make Bean and Potato Soup Recipe:

Cook the soaked beans until soft.
Fry the carrots and onions and add to the beans along with potatoes, salt, pepper and bay leaf and continue cooking the soup until tender.

Minestrone Italian tomato soup with beans

Ingredients:

450 gr canned white beans
125 gr or 7 strips of bacon,
2 medium potatoes
3-4 stalks of celery
1 large onion
1 hot pepper
1 red bell pepper,
1 zucchini
125 gr green beans,
1 cup (250 ml) green peas, fresh or frozen
2 large tomatoes,
800 ml tomato juice or canned tomatoes without skins,
2 cloves of garlic
12 fresh basil leaves
60 ml olive oil,
salt,
freshly ground black pepper,
Parmesan or Swiss cheese

Cooking:

Cut all vegetables into cubes. hot pepper clean from seeds, finely chop.
We divide the vegetables into two mixtures. First mixture: onion, celery, hot peppers.
Second mixture: potatoes, red bell peppers, green pea, green beans, zucchini.
Heat olive oil in a saucepan, add bacon. We fry for a couple of minutes over medium heat, making sure that the bacon does not fry, but only melts the fat.
Add the first mixture. Squeeze garlic into it. Simmer over low heat for 10 minutes.
In the meantime, peel the tomatoes. We make cruciform cuts, pour boiling water, wait for 3 minutes.
Then we take it out of boiling water, peel it.
Grind the tomatoes in a blender until completely puree.
Add the tomatoes to the pot and simmer for 5 minutes.
Who canned tomatoes- Grind them in a blender.
Adding tomato juice into a saucepan. Cook for 5 more minutes. We do everything on a slow fire.
Add the second mixture. We cook 5 minutes.
Add beans, cook 5 more minutes
Add boiling water to a full pot. Salt and pepper. Cook for 10 more minutes. Let the soup simmer a little. Turn off. The soup is ready.
Finely chop the basil leaves.
Sprinkle with basil leaves and cheese when serving.

Diet meal: bean soup

Beans - valuable dietary product. Bean protein is absorbed by the human body by 70-80%. It contains essential amino acids: tryptophan, lysine, arginine, tyrosine and methionine.

Arginine helps lower blood sugar levels. That's why bean dishes useful for people with diabetes.

Due to the high content of potassium, calcium and magnesium, beans improve heart function. It is used in the dietary treatment of cardiac arrhythmias and hypertension.

It has a pronounced diuretic and antibacterial effect. It is recommended for use in diseases of the kidneys and bladder, impaired salt metabolism and bronchitis.

Bean dishes will also benefit those who seek to lose weight by reducing the% of body fat. High content fiber in beans improves intestinal motility. And thanks to easily digestible proteins, beans can serve as a complete substitute for meat for vegetarians.

With caution, beans should be used by those who suffer from gastritis, colitis, peptic ulcer, pancreatitis and cholecystitis. Refrain from eating bean dishes during an exacerbation of these diseases.

Another important caveat: do not eat beans raw. AT raw beans contains toxic components that are completely destroyed during heat treatment: boiling and stewing.

One of the simplest and at the same time delicious dishes is bean soup. How to cook it, I will tell you in detail in this article.

Bean Soup Ingredients:

Beans - 200 grams.
Potatoes - 3 pcs.
Carrot - 1 pc.
Tomatoes -2 pcs. or 2 tbsp. spoons of tomato paste.
Parsley - a teaspoon of dry herbs or chopped fresh to taste.
Onion - 1 pc.
Water - 800 ml.
Salt, pepper to taste.

Preparing Bean Soup:

To make the beans boil better, soak them for 12 hours in water.
Then drain the water, pour boiling water, salt and set to simmer over low heat.
Peel potatoes, wash and cut into cubes.
When the beans are almost ready, put the potatoes in the soup.
Grate carrots on a coarse grater or cut into cubes.
Cut tomatoes into small slices.
Chop the onion.
Salt, pepper and lightly fry onions, tomatoes and carrots in vegetable oil.
Add the roast to the soup when the beans are done and cook for 5 more minutes.
If you want to improve the taste of bean soup, you can cook it in meat broth - beef, chicken.

Enjoy your meal!