Red Bean Soup. Possible harm to canned beans. Canned Bean Soup

Calories: Not specified
Time for preparing: Not specified

This soup often helps me out when I need to quickly prepare the first course for dinner. And if you consider that the soup turns out to be tasty and satisfying, this recipe simply must be in your notebook. Vegetarians will especially like it, as it is prepared without meat, and sautéed vegetables and canned beans add satiety and taste to it.
According to vegans, there are quite a few vegetable proteins in beans, so they can, in fact, completely replace meat in our diet. I can’t be so categorical in my judgments either, and I will remain of my opinion: it will be healthier to stick to a balanced diet and not go to extremes. Moreover, this also applies to the diet of young children and pregnant women who, according to their beliefs, refuse meat and dairy products. I'm sure you'll appreciate this one too.
But such a soup will definitely not cause any controversy, so you can eat it both in fasting and during unloading diet. Well, if your husband categorically refuses meatless dishes, then, so be it, put a piece in his plate boiled meat or a couple smoked sausages. My girlfriend, for example, does just that to avoid disagreements. Pay attention to this one too.
In addition, the soup is prepared very quickly, the main thing is that the kitchen has strategic reserve canned beans. If there is no such jar in the house, you will have to cook dry beans, but this is a different recipe and a completely different cooking time. Let's start cooking bean soup from canned red beans, the recipe with a photo is already waiting for you below.

- potato tuber - 2 pcs.,
- carrots (medium) - 1 pc.,
- turnip onion - 1 pc.,
- beans (red, canned) - 1 can,
- water - 4 tbsp.,
- oil (vegetable, purified) - 1 tbsp,
- tomato paste - 1 tbsp,
- wheat flour - 1 tbsp.,
- sea or table salt (finely ground), spices.

Cooking

First, prepare the vegetables for the soup. We wash them thoroughly from sand, and then peel them.
Grind the carrots on a grater with a large cell.
Chop the onion into medium pieces.

Pour oil into a preheated pan, then put the vegetables and sauté on medium heat for 5-6 minutes.

Pour water into the pan, bring it to a boil and lay the potatoes cut into cubes.

After 10 minutes, we introduce the passivated vegetables into the pan and boil the soup for about 10 minutes.
Next, open a jar of beans and pour its contents into the soup, cook for another 5 minutes.
Now, in fact, we breed in a small amount warm water tomato paste and also add to the soup, boil it for 4-5 minutes.
Add salt and spices to taste. I think you will just go crazy for this delicious I have already prepared for you.

AT last turn, pour sifted flour into the soup to thicken it, boil for 5 minutes, and remove from heat.
Add chopped greens.

Let the soup brew for 15 minutes, and pour bean soup from canned red beans, I hope you liked the recipe with the photo, into bowls. If you don’t have time at all, but you need to cook, then this one will help you.

Enjoy your meal!

Today we are preparing a bean soup recipe - a classic canned bean soup. The recipe from the series is quick and easy. Bean soup from canned beans it turns out very tasty, fragrant and satisfying. I used canned white beans for the recipe, but any variety of legumes will work for the soup.

Since the beans are already ready to eat, add them at the very end of cooking so that they do not turn into a puree. If you want to make the soup thicker, then you can add a little to the sautéed vegetables. wheat flour or pour a few tablespoons of semolina into the pan.

Ingredients:

1 can of canned beans (0.5 l.)
5 potatoes
1 carrot
1 onion
2 tbsp. l. vegetable oil
2 tbsp. l. tomato paste
salt to taste
0.5 tsp ground black pepper
0.5 tsp ground paprika
1 tsp spices for first courses
2 liters of purified water
small bunch of dill

How to make bean soup with canned beans:

To prepare soup, you can use purified water, chicken or vegetable broth from onions, carrots and roots. I pre-boiled in water until tender. chicken leg to make the soup richer and more flavorful.

Wash and peel medium sized potatoes. Cut it into cubes, following the recipe for lean bean soup from canned beans.

Pour chopped potatoes into a saucepan with boiling broth or water. Cover the dishes with a lid and continue to cook vegetables over low heat.

We clean the rest of the vegetables. Onion cut small cube. Grind the carrots on a coarse grater.

To the pan with sunflower oil pour vegetables. Stirring, we will fry them for several minutes so that they become soft.

Then add tomato paste to them, as required by the recipe for canned bean soup. Mix and fry the ingredients with the pasta for a few minutes.

When the potatoes are cooked and soft, add the vegetables with the tomato paste to the pan.

We thoroughly rinse the canned beans under running water, pouring it from the jar into a large sieve.

Next to the vegetables, add legumes to our delicious Canned Bean Soup.

Wash the dill greens and chop finely. Add dill to the rest of the ingredients. Salt the soup to taste, season with spices.

Boil the soup for a few minutes after boiling and turn off the heat.

I hope you enjoy this flavorful bean soup. Leave your comments below and share your secrets on how to cook bean soup from canned beans.

Enjoy your meal!

After mastering this recipe, you will learn how to cook delicious and nutritious soup that the whole family will love, in just half an hour and using a minimum of products. To prepare this first course, you only need a jar of canned red beans and some vegetables. We offer you lean version soup, but also, if desired, you can add chicken or pork to it.

Ingredients To make canned bean soup:

water - 1.7-1.9 l
natural canned beans (red) - 1 can / 220 g
potatoes - 2-4 pcs.
carrots - 1 pc.
onion - 1 pc.
garlic (optional) - 1 clove
tomato paste- 0.5 tbsp.
Bay leaf, black peppercorns - 2-3 pcs.
salt, herbs - to taste
vegetable oil

Recipe soup with canned beans:

Take cold water in a saucepan, put bay leaves and black peppercorns there, put on fire. While the water is boiling, peel and wash the potatoes, then cut into small slices. Put the potatoes in boiling water and cook for 10 minutes at a slight boil.

Meanwhile, clean and rinse onion and carrots. Grate the carrots, cut the onion into small cubes.

In a heated frying pan vegetable oil fry until soft (3-4 minutes) onions with carrots.

Add tomato paste to vegetables.

Thoroughly mix the frying with tomato, keep on the stove for another minute, and then remove from heat.

10 minutes after the potatoes, add canned beans to the soup (you must first drain the marinade).

Immediately send tomato soup from onions and carrots to the soup. Stir the soup, remove the resulting foam, salt to taste and cook until the potatoes are ready (another 7-8 minutes).

Pouring the soup into bowls, add a little fresh chopped herbs to each. Soup with canned beans is ready!

Enjoy your meal!

If the hostess is limited in time, then ready-made components that do not need additional processing will come to her aid in cooking. These include canned beans in jars, suitable for making delicious fragrant soups. It is worth learning more about the secrets of making food in order to surprise relatives and friends.

How to make bean soup

Unlike recipes that explainhow to make bean soupdry or fresh, canned component significantly reduces cooking time. All thanks to the lack of soaking, cooking and monitoring readiness. Recipe delicious soup simple - you need to prepare necessary products, cook them, and at the end add the contents of the jar. Then season with spices, and delicious broth ready.

Food preparation

Any idea how to cook bean soup starts with the choice of ingredients. The main thing here is canned beans, which you can take any - white or red, in own juice or tomato paste. The soup recipe does not limit the hostess in her choice additional ingredients- you can cook it on meat, chicken broth, add mushrooms or pasta. A more satisfying option involves the addition of fried bacon, and a lean option involves the absence of meat and sour cream.

Soup with canned beans - recipes with photos

Every culinary specialist will find his owncanned bean soup recipewhich he will like the most. To facilitate cooking, it is better to choose a recipe with a photo, where each step is illustrated in detail. You can cook like classic options soups on meat, with the addition of chicken or smoked meats, and more refined ones - Georgian lobio, lean broth, soup puree or rich stew in a slow cooker.

Classic bean soup

Cooking time: 1 hour.
Servings: 14 persons.
Calorie content of the dish: 57 kcal.
Destination: for lunch.
Cuisine: author's.

Any cook will need information on how to cookbean soup - classic recipe with photo. It's better for him to take canned vegetable in tomato sauce to enhance flavor and aroma, and appearance- a pleasant color that looks appetizing and attractive. Fresh pork gives satiety to the broth, and added vegetables - carrots, onions, bell pepper.

Ingredients:

pork - 0.4 kg;
canned beans in tomato sauce - half a kilo;
potatoes - 0.35 kg;
onion - 0.3 kg;
carrots - 0.25 kg;
bell pepper - 0.35 kg;
garlic - 3 cloves;
vegetable oil - 25 ml;
greens - a bunch;
olives - 20 grams;
water - 2000 ml.

Cooking method:

Meat cut into cubes, pour water, cook for 20 minutes. Add potato wedges, beans. Cook another 15 minutes.
Fry chopped onions and grated carrots in oil, add paprika straws, crushed garlic, put in broth after 10 minutes.
Salt, pepper, after 15 minutes sprinkle with chopped herbs.
Serve with halves of olives, rye bread.

Bean soup in a slow cooker

Calorie content of the dish: 120 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

It becomes easier to preparesoup from canned beans in a slow cooker, because the device allows you to make it faster, not to keep track of time. You need to chop vegetables, add canned food and pour water, set the desired mode and wait for the end of cooking, then you will get Tasty food with a nice thick texture.

Ingredients:

water - 1000 ml;
carrots - 1 pc.;
onion - 1 pc.;
chicken - 100 g;
bay leaf - 1 pc.;
canned beans in tomato sauce - a jar;
potatoes - 4 pcs.;
garlic - 2 cloves;
greens - a bunch.

Cooking method:

Chop the onion, grate the carrots, cut the meat into pieces. Fry the mixture for 20 minutes on the baking mode.
Add beans, potato cubes, bay leaf, pour boiling water.
Set the stew mode, after an hour serve with herbs and crushed garlic.

Soup with canned beans in tomato sauce

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 153 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Looks nice in a bowltomato soup with beans, which has a rich bright color, pleasant aroma and thick texture. Garlic chips, bay leaf and allspice instead of ground black pepper add piquancy and spiciness to it. It is recommended to serve food with fat sour cream, and if it is not available, you can use 10% cream, sprinkle with chopped herbs and add a slice of lemon.

Ingredients:

potatoes - 4 pcs.;
vegetable oil - 75 ml;
carrots - 2 pcs.;
onions - 2 pcs.;
garlic - a slice;
chicken - 0.6 kg;
red canned beans in tomato sauce - 200 g;
bay leaf - 2 pcs.;
water - 3500 ml;
tomato paste - 40 ml;
allspice - 2 peas.

Cooking method:

Chicken cut into pieces, pour water, boil. It is advisable to leave the bone in the broth, and then pull it out.
After 40 minutes, lay the fried chopped onions with carrots, bay leaf, salt, season with pepper.
Pour legumes, crushed garlic, potato cubes, tomato paste, remove from heat after 20 minutes.

red bean soup

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 29 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Very fast and easy to preparecanned red bean soup. To make it, you do not need special skills, knowledge and skills, so even a novice cook can handle it. The result will pleasantly surprise and delight the whole family - food saturated with tastes and aromas will quickly and permanently saturate the body, warm in the cold, give strength and vigor for the coming day.

Ingredients:

red canned beans - 400 g;
carrots - 1 pc.;
onion - 1 pc.;
water - 2000 ml;
potatoes - 2 pcs.;
vegetable oil - 20 ml;
dill - 5 g.

Cooking method:

Make a frying of chopped onions, grated carrots, fry until golden brown.
Pour potato cubes, frying, legumes, salt into boiling water.
After 20 minutes of cooking over moderate heat, sprinkle with dill.

Bean soup with chicken - recipe

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 51 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Distinguished by excellent rich tastebean soup with chicken. It is pleasant to serve it on a daily dinner table to feed the household. Chicken makes food not as high-calorie as adding pork or beef, but at the same time gives tenderness. It's nice to eat soup with sour cream sprinkled with fresh chopped parsley and garlic croutons.

Ingredients:

chicken - half a kilo;
water - 2500 ml;
potatoes - 3 pcs.;
carrots - 1 pc.;
canned beans - 400 g;
onion - 1 pc.;
garlic - 3 cloves;
ketchup - 75 ml;
bay leaf - 2 pcs.

Cooking method:

Boil chicken cubes for half an hour with bay leaf.
Then put potato cubes, crushed garlic.
After 20 minutes, lay the legumes, fry the chopped onions and grated carrots.
Add ketchup, salt and pepper.
Serve with sour cream and herbs.

Soup with white beans

Calorie content of the dish: 184 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Looks just as pretty on a plate.canned white bean soup, the broth of which is distinguished by a transparent golden hue. A hearty meal with a lot of protein is perfect for a hot dinner, because you can get enough of just one serving. traditional recipe can be diversified by adding bacon with mushrooms and beans, which will make the taste more intense and complex.

Ingredients:

white beans canned - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
water - 2000 ml;
potatoes - 2 pcs.;
greens - a bunch.

Cooking method:

Pour boiling water over potato cubes, cook for 12 minutes, add beans.
Grate the carrots, chop the onion, fry until soft, add to the broth.
Salt, after 3 minutes serve with herbs. Optionally you can use chicken bouillon rather than pure water.

Bean soup

Cooking time: 1 hour.
Servings: 20 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

An excellent option for a hot dinner will bemashed bean soup. His recipe is sometimes referred to as how to make canned bean lobio. The food really comes out like a traditional one. Georgian recipe hot appetizer served with large quantity cilantro and spices. However, the European improved version is distinguished by the use of more familiar products.

Ingredients:

red canned beans - 800 g;
tomatoes - 6 pcs.;
Bulgarian pepper - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
garlic - a slice;
tomato paste - 30 ml;
vegetable broth - 1000 ml;
olive oil - 20 ml;
Tabasco sauce - 4 drops;
parsley - a bunch;
ground chili pepper - a pinch.

Cooking method:

Cut the tomatoes, pour boiling water for a minute, remove the skin, cut into cubes.
Cut the bell pepper in the same way, chop the onion, grate the carrots, chop the garlic.
Fry the onion in oil until soft, add garlic, carrots after half a minute, paprika and tomatoes after another 3 minutes. Season with tomato paste, chili pepper.
Put half the beans, pour water. boil, after half an hour of boiling under a lid over low heat, puree with a blender.
Add the second half, salt, pepper, warm for 2 minutes, season with Tabasco sauce.
Sprinkle with parsley, serve with croutons white bread.

Bean soup without meat

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

A lean option would be a recipe explaininghow to cook bean soup without meat. It is also suitable for thin people, because dietary properties legumes help you quickly get enough of one serving of food and not feel hungry after a couple of hours. Serve lenten snack best without sour cream, flavored with a couple of drops of olive oil. Bread should be excluded, and if you are very strict about your figure, give up potatoes as well.

Ingredients:

canned beans - a can;
potatoes - 3 pcs.;
carrots - 2 pcs.;
onions - 2 pcs.;
greens - a bunch;
water - 1500 ml;
bay leaf - 3 pcs.

Cooking method:

Cut carrots into slices, potatoes large pieces. Put whole onions without husks into water, boil, put beans with juice, carrots.
After the carrots are ready, add the potatoes, salt.
After 15 minutes, the soup is ready. You can season with herbs and bay leaves.

Soup with beans and cabbage - recipe

Cooking time: half an hour.
Servings: 5 persons.
Calorie content of the dish: 59 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

pleasant hearty option will become simplesoup with cabbage and beans, which is good to serve for dinner and include in the daily menu. In addition to the use of beans, it involves the addition of corn, also canned. This will make the food brighter in color, rich in taste, very fragrant. It is better to take red cabbage, but traditional white cabbage and even Peking cabbage are also suitable.

Ingredients:

red cabbage- 100 g;
potatoes - 100 g;
canned corn - 100 g;
canned beans - 150 g;
onions - 50 g;
beets - 150 g;
water - 2000 ml;
green onion- 40 g.

Cooking method:

Salt water, boil, put chopped cabbage, potato cubes.
After 5 minutes, put chopped onions, after another 10 - pre-boiled beets, grated with large straws, both types of canned food.
After 10 minutes, serve with chopped green onions.

Beef soup with beans

Cooking time: 1.5 hours.
Servings: 3 persons.
Calorie content of the dish: 144 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Another traditional option supper will besoup with beef and canned beans. Its increased satiety comes from the use of meat and protein-rich legumes. Gives a pleasant taste to food smoked bacon, color - tomato paste, and piquancy and sharpness - mustard seeds, dill and garlic cloves. Food goes well with sour cream.

Ingredients:

canned red beans - 0.6 kg;
onions - 2 pcs.;
garlic - 2 cloves;
tomato paste - 75 ml;
mustard seeds - 20 g;
olive oil - 100 ml;
potatoes - 4 pcs.;
bacon - 100 g;
beef - 200 g;
water - 1000 ml;
dill - a bunch.

Cooking method:

Cut the beef into large pieces, finely chop the onion and garlic.
First, fry the onion-garlic mixture in oil, put the meat, mustard seeds. After 20 minutes of stewing, season with tomato paste.
Boil water, put beans, fry. After half an hour, add potato cubes, cook for another half hour.
Cut the bacon into thin strips, fry in butter until crispy.
Salt the broth, season with dill, serve with bacon strips.

Delicious bean soup - cooking secrets

To make it incredibly tasty and nutritiouscanned bean soupworth listening to useful tips chefs:

ideal spices for legumes are thyme, basil, coriander, zira, cilantro and turmeric;
step by step recipe involves first boiling the broth on meat and vegetables, and then adding legumes - they are already ready, so you should not cook them for a long time so that they do not turn into mashed potatoes;

Bean soups are hearty and tasty, and using canned beans is not only a way to save time, although it is also important.

It is canned legumes that give it a specific “nutritious” flavor, which cannot be described in words.

If we compare the duration of cooking, then, using canned food, and instead fresh meat using stew, you will spend no more effort than on scrambled eggs.

Canned Bean Soup - General Cooking Principles

From canned beans, soups are prepared on broths cooked from various varieties of meat and poultry. To prepare dietary bean soup, vegetable broth is used. Fast, tasty and rich soup canned beans can be cooked with stew.

They take both white and red beans, and no less tasty tomato soup is cooked from canned tomato soup, in which you do not need to separately add tomato puree or fresh tomatoes.

In addition to beans, vegetables are also added to such soups: carrots, onions, celery. Frying is prepared from them, or added, arbitrarily chopped raw. Potatoes can be omitted.

As seasonings and spices, they take lavrushka, ground or black peppercorns. In the “Austurian fabada” they put a “bouquet garni” - tied with a thread into one small bunch of spices.

Also, to add flavor to the soup, chopped or fried garlic, fresh herbs are added to it.

"Asturian fabada" canned bean soup

Ingredients:

400 grams (one can) white beans;

One liter of chicken broth;

Bulgarian fresh or frozen pepper - 1 pepper, or 3 table. spoons of chopped ice cream;

Three small cloves of garlic;

350 grams of boiled ham;

50 ml of refined olive oil;

Six medium slices of white bread;

20 grams of natural butter;

Two tables. tablespoons chopped parsley;

. "bouquet garni" (bouquet consisting of fresh spices: Lavrushka, celery, parsley and cumin).

Cooking method:

1. Peel the onion and garlic from the husk, remove the seed box from the sweet pepper.

2. Cut the onion into small slices and Bell pepper and fry in a hot pan olive oil until soft.

3. Add diced ham, chopped garlic, cook everything together for four minutes.

4. Transfer the beans from the jar to the pan, pour all the gravy there, add the chicken broth, a “bouquet” of spices and cook for 5-6 minutes after boiling.

5. Remove about a glass of beans from the pan, mash them with a spoon or a masher and put them back.

6. Transfer the onion and pepper to the pan from the pan, salt and pepper a little. Bring to a boil over medium heat and simmer for another six minutes.

7. Remove the “bunch of garni” from the soup, pour the finished canned bean soup into bowls and serve with a piece of toasted white bread in each and sprinkle with herbs.

"African" canned bean soup with apples

Ingredients:

600 ml of light poultry broth;

Two heads of white bitter onions;

230 grams of red beans (canned);

One big green apple, sour;

Three tablespoons of natural 72% butter;

75 ml of fat (preferably homemade) cream;

One table. a spoonful of wheat baking flour;

One third of a teaspoon of curry;

White pepper, ground, salt to your taste.

Cooking method:

1. Boil, or if there is already a ready-made one, bring the chicken broth to a boil, dip the beans into it and cook for ten minutes. After cooling slightly, beat the soup with an immersion blender.

2. On butter fry the onion until transparent, add the peeled apple cut into medium-sized cubes, and simmer for seven minutes.

3. Sprinkle the contents of the pan with flour, curry and mix well, set aside to cool.

4. Transfer the apple stewed with onions to a saucepan with soup, bring to a boil and hold for ten minutes on minimum heat.

5. At your discretion, add pepper, fine salt and top the soup with cream.

Quick hearty canned bean soup with stew

Ingredients:

0.5 l can of colored beans;

One small head of "sharp" onion;

five potatoes;

One carrot;

One, 0.5 l can of beef stew;

Lavrushka - 1 leaf;

4 black peppercorns.

Cooking method:

1. Dip the peeled onion into a saucepan with three liters of cold filtered water and boil.

2. In boiling water, put the potatoes cut into medium slices, a leaf of parsley, peppercorns and carrots chopped into thin rings. Too thick carrots are more convenient to cut into strips.

3. When the vegetables are only half cooked, transfer the beans to the pan, along with all the liquid, add the stew and cook until tender.

Soup from canned beans - "Peasant"

Ingredients:

Half a chicken carcass;

Canned colored beans - one can;

Large bulb;

Carrot - one, medium size;

Five small potatoes;

Two tables. spoons of finely chopped dill;

Table salt;

One leaf of lavrushka.

Cooking method:

1. Chop the chicken into big chunks, fill with two liters of filtered water and boil the broth by adding a little salt.

2. Crumble smaller carrots with onions, and cut the potatoes into medium-sized slices or cubes.

3. Dip the chopped vegetables into the broth until almost ready. chicken meat and cook at a low boil until the potatoes are cooked.

4. About seven minutes before the end, add beans without marinade and a small bay leaf.

5. Put about a couple of tablespoons of chopped dill into the finished soup.

Canned Bean Tomato Soup

Ingredients:

500 grams of beef, brisket;

Half-liter jar of beans in tomato;

Potato - 2 tubers;

A small head of bitter onion;

Two carrots;

Table. a spoonful of sunflower, unrefined oil;

Two sprigs of dill;

Three sprigs of parsley;

Three bay leaves;

Two peas of allspice.

Cooking method:

1. Rinse the meat well, fill it with three liters cold water and set to maximum heat. Bringing to a boil, drain the first water, rinse the meat, pour the same volume of water again and set to boil. After boiling, cook the meat for an hour and a half, from time to time removing the rising “var”. 15 minutes before the end, add the leaves of parsley and allspice peas. Remove the beef from the broth, cut the meat into small pieces and place back in the pot.

2. On vegetable oil until tender golden brown fry the onion, add coarsely grated carrots and continue to fry until it softens.

3. Dip the potatoes into the broth, it is best to cut it into centimeter cubes, boil until half cooked and add the sautéed onions and carrots.

4. When the potatoes have softened, add the canned beans and bring back to a boil.

5. Dip the finely chopped greens into the boiled soup and remove the pan from the stove.

6. Cover tightly with a lid, you can throw a thick, clean rag on top and let tomato soup brew for an hour.

Canned Bean Cheese Soup

Ingredients:

One can of white beans without tomato;

300 grams of canned red (colored) beans;

200 gr. good processed cheese;

Celery - 2 roots;

Two medium carrots;

Head of bitter onion;

Two medium cloves of garlic;

200 ml of dry white non-acidic wine;

75 ml refined olive oil.

Cooking method:

1. Peel the vegetables, rinse thoroughly under a tap and chop: cut the onion into small pieces, chop the carrots and celery into medium-sized strips.

2. Fry the onion in a pan in oil until lightly transparent, add the carrots and celery and continue to fry for another eight minutes.

3. Pour in everything dry wine, stir and simmer, stirring constantly on medium heat for ten minutes.

4. Dilute processed cheese in one and a half liters of boiling water, dip in cheese broth fried vegetables and bring to a boil.

5. After the soup boils, dip the washed and dried beans in a sieve or colander into the pan and add at your discretion table salt and pepper.

6. Simmer the cheesy bean soup on the stove for five minutes.

7. Then add the garlic crushed by the press and, turning off the heat, let the soup brew for a quarter of an hour under the covered lid.

Canned bean soup with smoked fish

Ingredients:

head of sweet onion;

Half a head of garlic;

stalk of celery;

small carrot;

Two tables. spoons of olive, or other oil of the highest degree of purification;

A liter jar of salted tomatoes;

2 tbsp. l. Mexican seasoning "Chipotle";

Two liters of any broth or vegetable broth;

One and a half cans of canned beans, white;

450 grams of smoked cod fillet.

Cooking method:

1. Dice carrots, onions, celery and sauté vegetables in clarified olive oil. Add finely chopped garlic and fry until it softens.

2. Blend into a smooth puree, crushed canned tomatoes without peel with Chipotle seasoning.

3. Mix pureed tomatoes and sautéed vegetables with broth and quickly bring to a boil. Reduce the heat to medium, soak for about five minutes, turn down more and cook over low heat for fifteen minutes.

4. Drain the filling from the can, dip the beans into the soup and cook until tender.

5. When the beans are completely softened, beat half of the soup with a submersible mixer into a puree and, combining it with the main soup, boil.

6. When serving, arrange the cut into pieces fish on plates with soup and sprinkle the dish with finely chopped cilantro.

Canned Bean Soup

Ingredients:

400 gr. potatoes;

300 gr. canned beans (any);

One and a half bulbs;

Two large ripe tomatoes;

small carrot;

Four sprigs of fresh parsley.

Cooking method:

1. Transfer the beans from the jar to a colander, rinse with a thin stream of running water and dry a little.

2. Finely chopped onion and grated carrots, fry in a minimum of oil until amber. Add chopped small pieces ripe tomatoes and keep frying. After three minutes, transfer the legumes to the vegetables from the colander, stir and simmer for another three minutes.

3. In boiling water (two liters), dip the potatoes cut into large slices. When the potatoes are half cooked, dip the cooked potatoes into the broth. vegetable dressing, ground pepper, salt a little, taking a sample, and bring the canned bean soup to readiness.

4. A couple of minutes before the end, dip the chopped parsley into the soup.

Canned Bean Soup - Tricks and Helpful Tips

Potato soup from canned beans with stew will become more fragrant if, when laying legumes, add a couple of bouillon cubes, and at the end of cooking, put finely chopped dill in the soup.

Balance palatability soup, can be used to make broth various varieties meat.

welded on vegetable broth soup from canned beans will turn out to be more rich if, during the cooking process, put lard cut into small pieces into it.

If canned bean soups, after adding the frying, are simmered on a minimum heat, and not boiled, they will be much tastier.

You should not add a lot of seasonings to such soups, use no more than three types of them. In principle, in general, you can get by with one crushed coriander, it is ideal for legume dishes. Add it at the same time as the beans and ready soup it will not be strongly felt, but will leave a soft, persistent aroma and flavor.

Many refuse soups and legume dishes for fear of bloating, or other similar troubles. If there are no special medical problems, give up bread, it is the yeast contained in it that most often causes bloating.