Bean soup

Bean soup is a popular hot dish that is cooked with dry and canned beans. Sometimes green beans are used. The soup is very filling. The selection includes various recipes, including both lean and heartier options with meat. Soups are easy to prepare. Some of them are very fast, others take longer.

Classic bean soup

Even a beginner can cook classic bean soup. The dish is simple to make, but takes a lot of time. The beans take a long time to cook. Despite this, the soup turns out to have an extraordinary taste. Lenten treats are enjoyed by those who do not eat meat.

1. 
   How to cook delicious bean soup? We sort through the dry beans and rinse them. Pour into a bowl of drinking water. Add a spoonful of salt. Let it swell. I leave it overnight.
2. 
   Wash the swollen beans. Transfer to a saucepan and replace the water.Place the pan over medium heat and wait until it boils, turn down the heat and cook the beans over low heat for 1 hour.
3. 
   Wash the hot pepper pod. Having cut along, we take out the insides. Cut into strips.
4. 
   We remove the skins and husks from the potatoes and onions. Grind the ingredients as usual for soup.
5. 
   Cut the peeled carrots into cubes. Finely chop clean celery stalks. Chop part of the washed dill as finely as possible.
6. 
   Add sliced ​​vegetables and herbs to the beans, cooked until half cooked. Season with tomato paste and balance the acidity with a pinch of granulated sugar. Salt and pepper. After stirring, cook the soup for 1 hour without increasing the flame.
7. 
   Place the bay leaves in the prepared soup and add the remaining chopped dill. Taste and add salt if necessary. Boil for 5 minutes. Turn off the heat and cover, let it brew for 10 minutes. Take out the laurel leaf.
8. 
   We fill the plates with hot dishes.
9. 
   Bean soup is ready! If desired, flavor with sour cream and proceed to the lunch meal. Bon appetit!

Canned Red Bean Soup

Soup made from canned red beans cooks much faster than soup made from a dry product. The dish turns out rich and satisfying. If you want bean soup, but time is short, this recipe is perfect. This delicious soup is ideal for a quick family lunch.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Chicken parts – 300 gr.
• Canned red beans – 250 gr.
• Bell pepper – 100 gr.
• Garlic – 1 clove.
• Tomato paste – 50 gr.
• Onions – 100 gr.
• Vegetable oil – 30 ml.
• Carrots – 100 gr.
• Parsley – 10 gr.
• Salt - to taste.
• Dill – 10 gr.
• Ground black pepper - to taste.
• Water – 1.7 l.

Cooking process:

Step 1. Prepare the products. For rich chicken broth, we use the fattier part. Today I have chicken thigh.

Step 2. Place the chicken in a pan of water. Place it on the stove. Cook over medium heat until it boils and remove the foam using a slotted spoon.

Step 3. Reduce the temperature to below medium and cook the broth for half an hour.

Step 4. After cooking the chicken, remove it from the broth. After cooling a little, remove the bones and cut the pulp. Pass the broth through a sieve and pour into a clean pan.

Step 5. After peeling the onions and carrots, cut them into cubes.

Step 6. Wash the bell pepper and remove the core. We cut like the previous components. After peeling the garlic, chop it with a knife.

Step 7. Pour 30 milliliters of odorless vegetable oil into a frying pan and heat over moderate heat. Throw in carrots and onions. Sauté until soft.

Step 8. Add bell pepper and garlic.

Step 9. After stirring, cook the fry for a couple of minutes.

Step 10. Season with tomato paste.

Step 11. Add a couple of ladlefuls of broth.

Step 12. Simmer the vegetables for a few minutes.

Step 13. Place the pan with the broth on the stove and return the meat.

Step 14. After boiling, transfer the frying.

Step 15. Drain the liquid from the beans and add it to the soup.

Step 16. Salt and pepper.

Step 17. After boiling the soup, cook for 5 minutes. After washing the dill, chop it finely and add it to the soup.

Step 18. After stirring, turn off the flame.

Step 19. Fill deep plates with the fragrant dish. Sprinkle with chopped parsley.

Step 20. We call the household and have lunch. Bon appetit!

Bean soup with meat

Bean soup with meat will require a minimum of ingredients to implement the recipe. Instead of beef, it is permissible to use other types of meat that are more affordable. Rich soup instantly satisfies hunger.Both an experienced cook and a beginner can master the cooking process.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Beans – 150 gr.
• Beef – 500 gr.
• Potatoes – 250 gr.
• Onions – 1 pc.
• Butter/sunflower – 25 gr.
• Carrots – 50 gr.
• Salt – 1 tbsp.
• Water – 2.5 l.

Cooking process:

Step 1. Compose the necessary products.

Step 2. Having sorted out 150 grams of beans and rinsed them, put them in cold water and leave for 2 hours. It's better to take care of this in the evening.

Step 3. Transfer the prepared beans to “new” water. Place it on the stove. Having brought to a boil, reduce the heat. After cooking for 1 hour 20 minutes, add a little salt. Cook for 10 minutes and remove from the burner. We don’t pour out the broth, we will need it later.

Step 4. Process the meat, I have 500 grams of beef (we remove films, cut off fat, if necessary), wash and cut into pieces of the desired size.

Step 5. Place the meat in a pot of drinking water and bring to a boil. At the initial bubbling, remove the foam. Cover, cook over low heat for 1-1.5 hours. Salt the broth.

Step 6. After peeling the carrots and onions, chop them using the method and size you like.

Step 7. After freeing the potatoes from the skin, cut them into cubes or cubes.

Step 8. Having heated the frying pan, melt 25 grams of butter - butter or sunflower.

Step 9. Add carrots, onions and sauté. Pour a ladle of broth and simmer.

Step 10. Add potatoes to the meat.

Step 11. Unload the roast. Taste for salt and add more salt if necessary. Season with seasonings as desired. After boiling for 10 minutes, add the cooked beans, pour out the remaining broth and finish preparing the soup.

Step 12. Distribute the bean soup into portions. Decorate with herbs and try the dish.Bon appetit!

White bean soup with chicken

White bean soup with chicken is perfect for the fall and winter. The dish warms and satisfies. Aromatic chicken broth soup helps recovery during periods of high morbidity. Making bean soup is not difficult, but it does take some time.

Cooking time – 4 hours 30 minutes

Cooking time - 20 minutes.

Portions – 10

Ingredients:

• Dry white beans – 150 gr.
• Chicken – 1 pc.
• Celery stalk – 1-2 pcs.
• Shallots – 3 pcs.
• Onions – 1 pc.
• Olive oil - to taste.
• Carrots – 2-3 pcs.
• Garlic – 1 clove.
• Salt - to taste.
• Parsley - to taste.
• Ground black pepper - to taste.
• Sage - to taste.
• Grated hard cheese - to taste.

Cooking process:

Step 1. In the evening, wash the beans and place them in cold water. In the morning, drain the water and refill with fresh water. Place on the stove, setting the temperature to moderate. Toss in a clove of garlic with a few sage leaves if desired. We cook for half an hour.

Step 2. Wash the celery and cut into pieces. Peel the carrots and onions. We wash the chicken. Place in a saucepan with cold water. Add celery, peeled onion and carrots. Add salt and let it cook. When foam appears, remove it with a slotted spoon. Reduce heat. Cook at minimum temperature for 3 hours.

Step 3: If you cook chicken in a pressure cooker, the cooking time will be cut in half.

Step 4. Strain the beans. Peel the remaining carrots and shallots and chop thinly.

Step 5. Strain the finished broth and pour 2.5 liters into a clean saucepan. Add cooked beans and chopped vegetables. Place on the stove and wait for the first bubbles to appear. Cover and cook for 1.5 hours on low heat.

Step 6. Separate the chicken from the bones and separate it into fibers.About 15 minutes before the end of cooking the soup, unload the chicken and chopped parsley. Balance the taste with salt and pepper.

Step 7. Fry the bread in a dry frying pan. Place a slice on the bottom of a deep plate and pour bean soup over it.

Step 8. If desired, season with olive oil and sprinkle with grated cheese. Bon appetit!

Lean bean soup without meat

Lenten bean soup without meat satisfies hunger well, although it is cooked without meat products. The preparation of the soup is simple. Even a beginner can easily cook a hearty dish. The budget treat has a rich taste and an unforgettable smell. Children love the meatless dish and eat it with great pleasure and appetite.

Cooking time – 1 hour 40 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Beans – 1 tbsp.
• Rice – 0.25-0.5 tbsp.
• Potatoes – 2-3 pcs.
• Onions – 1 pc.
• Vegetable oil – 30-40 ml.
• Carrots – 1 pc.
• Bay leaf – 1 pc.
• Salt - to taste.
• Greens - to taste.
• Ground black pepper – 0.25 tsp.
• Water – 3 l.

Cooking process:

Step 1. To reduce the cooking time, the beans must be washed, immersed in cold water and left overnight. After replacing the water in the morning, cook the beans for 40-60 minutes at low temperature. If you use a pressure cooker, the beans will cook much faster.

Step 2. At this time, peel the potatoes. carrots and onion. Cut the potatoes into cubes or bars. Chop carrots and chop onions.

Step 3. Steam the washed rice with boiling water. After 5 minutes, drain the water. The type and amount of cereal is determined depending on the desired thickness of the soup.

Step 4. Place a pan of water on the burner. After boiling, add salt and season with a spoon of vegetable oil. Leave the heat at medium level. Add potato cubes and rice.Close the lid and leave to cook for a quarter of an hour.

Step 5. Heat the vegetable oil in a hot frying pan. Add vegetables for frying. Stirring, fry until golden, 5 minutes.

Step 6. Add boiled beans and frying to the boiling soup. Pour a ladle of broth into the frying pan, wash the sides of the frying pan and pour the contents into the soup. If necessary, add salt. Pepper and throw in a bay leaf. After boiling for 7 minutes, turn off the flame.

Step 7. Wash and chop the greens (dill, parsley, whatever is available) and add to the bean soup. If there are no fresh herbs, replace them with dried or frozen ones.

Step 8. After stirring the soup, fill it with portioned plates for the first courses. Serve sour cream and crackers if desired. Bon appetit!

Canned bean soup in tomato sauce

Canned bean soup in tomato sauce looks bright and quite appetizing. An attractive treat that will become a favorite among budget options. For chicken broth, use any parts. For lovers of richer soups, we use the backs or thighs.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 5

Ingredients:

• Chicken meat – 350 gr.
• Beans, canned in tomato sauce – 420 gr.
• Bay leaf – 2 pcs.
• Sweet pepper – 150 gr.
• Potatoes – 300 gr.
• Onions – 100 gr.
• Vegetable oil – 30 ml.
• Carrots – 100 gr.
• Tomato paste – 40 gr.
• Salt - to taste.
• Parsley - to taste.
• Ground black pepper - to taste.
• Water – 1.5 l.

Cooking process:

Step 1. For the soup, place the necessary ingredients on the work table.

Step 2. Place the chicken (you don’t need to defrost it) into the pan. Pour 1.5 liters of cold water. Sprinkle a little salt and add a bay leaf. Place it on the burner.Having brought to an active boil, remove the foam and reduce the heat. Cook the broth for 40-60 minutes.

Step 3. Remove the finished chicken from the pan and cool.

Step 4. Remove the skin from the meat and remove the bones. Chop the pulp, transfer it to a plate and cover with film.

Step 5. Pour the broth into a clean pan, passing through a sieve.

Step 6. Peel the onions and carrots and chop them into cubes.

Step 7. Remove the washed sweet pepper from the seed box and cut it as well as the previous ingredients.

Step 8. Wash and chop 300 grams of peeled potatoes, as usual for soup.

Step 9. Return the pan with the broth to the stove and bring to a boil. Add potatoes and cook for 5 minutes.

Step 10. Heat vegetable oil in a hot frying pan. Add onions, carrots and bell peppers. While stirring, fry for 5 minutes until softened.

Step 11. Season with natural tomato paste. Pour in 2 ladlefuls of broth.

Step 12. Close and simmer for 5 minutes at minimum temperature.

Step 13. Transfer the stewed vegetables to the soup.

Step 14. Place the bay leaf. Boil for 10 minutes.

Step 15. Lastly, add the canned beans and sauce.

Step 16. After cooking for a couple of minutes, season with salt and pepper. Keep on fire for another 3 minutes.

Step 17. Turning off the flame, close and leave the soup for a quarter of an hour.

Step 18. Pour the soup into bowls and arrange the chicken. After washing the parsley, finely chop it. Sprinkle the dish with chopped herbs.

Step 19. Thick, nutritious soup is ready to eat. Bon appetit!

Bean soup with potatoes

Bean soup with potatoes is a low-calorie dish that is suitable for those who are fasting or taking care of their figure and do not eat meat products. Preparing the soup is not difficult, but you will have to be patient.The beans take quite a long time to cook. For those who are constantly in a hurry and cannot find time to cook, we replace dry beans with canned ones and add them at the end of cooking.

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• White beans – 170 gr.
• Bay leaf – 1 pc.
• Sorrel – 200 gr.
• Potatoes – 600 gr.
• Onions – 100 gr.
• Vegetable oil – 3 tbsp.
• Carrots – 80 gr.
• Ground sweet paprika – 1 tsp.
• Salt - to taste.
• Parsley – 20 gr.
• Mixture of peppers - to taste.
• Turmeric – ½ tsp.
• Water – 1.7 l.

Cooking process:

Step 1. We collect the necessary components. Rinse the sorrel and parsley.

Step 2. Place the washed beans in cold water overnight. The next day, transfer to clean water. Place over high heat and bring to a boil. Reducing heat, cook for 1 hour.

Step 3. After 40 minutes of cooking the beans, peel the potatoes and chop them finely.

Step 4. Place the potatoes in a saucepan with boiling water, at a moderate temperature, wait for a second boil. Cook for a quarter of an hour until softened.

Step 5. Cut the peeled and washed onions and carrots as desired.

Step 6. Place the frying pan on medium heat. Pour vegetable oil onto a hot surface. We put onions. While stirring, sauté until transparent.

Step 7. Pour in the carrots. Cook for 5 minutes until lightly golden.

Step 8. Season with turmeric, paprika and sprinkle with a mixture of peppers.

Step 9. After combining the ingredients, sauté for a minute and turn off the burner.

Step 10. Strain the boiled beans.

Step 11. Add the roast to the potatoes.

Step 12. Pour in the beans.

Step 13. We sort out the washed sorrel, tear off the roughened stems, coarsely chop the leaves and add them to the soup.

Step 14. Salt the dish. Place a laurel leaf. Stir.

Step 15After boiling for 5 minutes, transfer the soup to a wooden stand.

Step 16. Finely chop the parsley and add it to the bean soup.

Step 17. After stirring and covering with a lid, let it brew for 5 minutes.

Step 18. Fill the bowls with Lenten soup. Bon appetit!

Bean soup with smoked meats

Bean soup with smoked meats has an indescribable smell. The soup is prepared faster than the previous ones, since canned and green beans are used for cooking. The soup turns out bright not only in taste, but also in appearance. With this recipe, a hearty lunch is guaranteed.

Cooking time – 45 min.

Cooking time - 30 min.

Portions – 5

Ingredients:

• Smoked brisket – 250 gr.
• Canned white beans – 100 gr.
• Frozen green beans – 50 gr.
• Tomatoes – 300 gr.
• Potatoes – 600 gr.
• Leek – 100 gr.
• Vegetable oil – 3 tbsp.
• Carrots – 50 gr.
• Parsley - to taste.
• Salt - to taste.
• Dill - to taste.
• Ground black pepper - to taste.
• Garlic – 1 clove.
• Ground red pepper - to taste.

Cooking process:

Step 1. Place the necessary products on the work surface. Prepare boiling water.

Step 2. Cut the smoked brisket into pieces.

Step 3. Pour vegetable oil into a thick-walled pan. Heat over high heat. Add the brisket and fry until crispy. Use a slotted spoon to remove the golden pieces. Put it on a plate.

Step 4. Wash the leeks and cut into rings.

Step 5. Chop the peeled carrots into strips.

Step 6. Place the chopped vegetables into the hot fat from the brisket. Sauté for 6 minutes.

Step 7. After peeling the potato tubers, rinse and cut in a convenient way.

Step 8. Transfer to frying and cook for 7 minutes.

Step 9Pour boiling water into a thick-walled pan with the vegetables and wait for it to boil again.

Step 10. After rinsing the green beans, divide them into several parts.

Step 11. Transfer to soup and simmer for 10 minutes.

Step 12. Immerse the washed tomatoes in boiling water for a couple of minutes. Transfer to ice water.

Step 13. After removing the skin from the tomatoes, cut out the stalk. Finely chop the pulp.

Step 14. Having freed the garlic from the husk, crush it using a garlic press.

Step 15. After removing the liquid from the canned beans, pour the product into the soup. Add tomatoes and garlic. Season with salt and pepper, stir and cook covered for 10 minutes.

Step 16. Finely chop the washed greens (dill and parsley).

Step 17. Fill deep plates with aromatic soup. Decorate with herbs and crispy brisket. Bon appetit!

Soup with beans and mushrooms

Soup with beans and mushrooms is a lean version of a delicious dish. We cook the soup in water or use chicken broth for those who do not fast. For those who are fasting, I recommend using mushroom broth, which will make the taste of the soup brighter and richer. The recipe is ideal for people with limited time - quick and easy!

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Canned beans – 400 gr.
• Bay leaf – 2 pcs.
• Champignons – 400 gr.
• Potatoes – 5 pcs.
• Onions – 1 pc.
• Vegetable oil – for sautéing.
• Carrots – 1 pc.
• Salt - to taste.
• Greens - to taste.
• Ground black pepper - to taste.
• Water/chicken broth – 2.5-3 l.

Cooking process:

Step 1. After washing or peeling the mushrooms, cut them into thin slices. Peel 1 carrot, 5 potatoes and an onion. Grind as shown in the photo.

Step 2. Pour liquid into a large saucepan and boil.Unload the potatoes and continue cooking for 10 minutes, boiling again.

Step 3. Pour vegetable oil onto the hot surface of a thick-walled frying pan. After frying the onion until transparent, add the carrots.

Step 4. After stirring, sauté until the carrots are soft.

Step 5. Pour the roast into the pan.

Step 6. Pour the mushroom slices into the frying pan. Brown over high heat. When mushroom juice appears, evaporate it.

Step 7. Transfer the mushrooms to the soup. Pour some broth into the pan and wash it. Pour the liquid into the soup. After bringing to a boil, add the canned beans, straining out the aquafaba. Stir.

Step 8. Season the soup with spices and add bay leaves. After boiling and simmering for 7 minutes on low heat, turn off the heat and leave to brew for 10 minutes.

Step 9. Fill the tureens with aromatic dishes and decorate with finely chopped dill. Season with sour cream at your discretion and serve. Bon appetit!

Bean soup with mushrooms

Bean soup with mushrooms turns out to be satisfying and extremely appetizing. Just what you need for a Lenten dish. The bright mushroom taste drives you crazy and is remembered for a long time. The cooking process is complicated only by the time required to prepare the beans. Anyone can master the remaining manipulations.

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• White beans – 1 tbsp.
• Rice – ⅓ tbsp.
• Champignons – 300 gr.
• Potatoes – 4 pcs.
• Onions – 1 pc.
• Vegetable oil – 30 ml.
• Carrots – 1 pc.
• Mushroom seasoning - to taste.
• Salt - to taste.
• Greens - to taste.
• Ground black pepper - to taste.
• Water – 3 l.

Cooking process:

Step 1. After rinsing the beans, place them in a saucepan with a liter of water. Leave for 5 hours or overnight. Let the swollen beans cook.After boiling, cover with a lid and cook for approximately 1 hour.

Step 2. Cook the washed champignons separately in 2 liters of water. After boiling, cook for 5 minutes.

Step 3. Remove the skin from the potatoes, wash and cut into slices.

Step 4. Finely chop the peeled onion.

Step 5. After peeling the carrots, chop finely. Using a slotted spoon, remove the mushrooms and chop finely.

Step 6. Thoroughly wash the rice.

Step 7. Add potatoes and rice to the boiling mushroom broth. Add half the onions and carrots. Cover with a lid and cook for 15 minutes.

Step 8. After heating the frying pan with vegetable oil, sauté the remaining onions and carrots.

Step 9. Add mushrooms and simmer for 3 minutes, mixing the ingredients.

Step 10. Transfer the fried vegetables to the soup. Lay out the beans and pour out the broth in which they were cooked. Season with spices and cook the soup for 7 minutes.

Step 11. Rinse the greens and chop them smaller.

Step 12. Pour the fragrant cuts into the soup. After stirring, remove from the stove. Let it sit for 15 minutes.

Step 13. Fill the plates with mushroom soup and enjoy the dish. Bon appetit!