Bean soup with beef. Red bean soup with meat Beef soup with red beans

A nutritious bean soup with meat will perfectly satisfy your hunger and fill your stomach. You can prepare this soup using meat and bone broth, or you can add previously boiled meat to 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.

For my version of the soup, I used canned white beans, ground beef, and frozen beef stock.

We will need the following products:

Cut the beef into small pieces, add cold water and cook. Be sure to skim off the foam and add frozen beef broth (if you have it). Cook until the meat is soft, add a little salt.

Chop onions and carrots as desired and fry in vegetable oil.

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

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

Drain the beans and rinse with cold water until translucent.

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

This is the result...

Then add canned beans. The 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 from canned olives. They completed the soup and it turned out very tasty, not at all bland.

Serve the soup sprinkled with fresh herbs.

Bon appetit!

Step 1: Prepare the beans.

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

Step 2: Prepare the beef.

We thoroughly rinse the beef under running warm water to remove possible bone fragments and other dirt. Then place the meat on a cutting board and use a knife to remove veins, films and excess fat. Place the prepared component into a large bowl and fill it completely with clean cold water.

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

Until we prepare the beef broth, we won't have any soup. Therefore, we put the pan with meat and water on high heat and wait for the liquid to boil. Attention: To speed up the process, cover the container with a lid. Closer to boiling, foam will begin to appear on the surface of the water. Be sure to remove it with a slotted spoon and throw it in the sink. Immediately after this, screw on the burner and move on to the beans.

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

Step 4: prepare the potatoes.

Using a vegetable cutter, peel the skins from the potatoes and then rinse thoroughly under running warm water. Place the tubers on a cutting board and chop into small pieces with a knife. Place the crushed ingredients in a small bowl and fill it completely with plain cold water so that the potatoes do not interact with air and begin to darken.

Step 5: prepare the carrots.

Using the same vegetable slicer, we peel the carrots, and then rinse the component under running warm water. Place the vegetable on a cutting board and use a knife to chop into cubes, circles or crescents. The shape of the carrots will not affect the taste of the soup, so chop them as you like and then pour them into an empty plate.

Step 6: Prepare the onions.

Using a knife, peel the onion and rinse under running water. Place the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate and proceed to preparing the greens.

Step 7: prepare parsley and dill.

Wash the parsley and dill well under running water, shake off excess liquid and place on a cutting board. Finely chop the greens with a knife and immediately pour them into an empty saucer.

Step 8: Prepare the tomatoes.

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

Using a knife, peel the tomatoes and then, using a fine grater, grate them directly over a clean bowl. We should get natural tomato puree.

Step 9: prepare bean soup with beef.

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

At the same time, pour a small amount of vegetable oil into the frying pan and place on medium heat. When the contents of the container are well warmed up, pour in the chopped onions and carrots. Stirring occasionally with a wooden spatula, fry the ingredients until soft and translucent. Then pour the tomato paste into the pan and simmer for a few more minutes. At the end, turn off the burner and return to our soup.

Place the roast in the pan and mix well with a tablespoon. As soon as the contents of the container boil again, add finely chopped herbs, as well as black peppercorns, bay leaf and salt to taste. Through 2–3 minutes turn off the burner, but do not rush to pour the soup into plates, but let it brew for another half hour.

Step 10: Serve bean soup with beef.

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

If you are preparing soup in the summer, then be sure to hide the beans in the refrigerator overnight so that they do not sour;

When you don’t have tomatoes on hand, don’t be upset, because they can be replaced with tomato paste, preferably homemade;

Carrots can also be chopped on a coarse grater;

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

Bean soups

A delicious, very filling and aromatic lunch - at your service is a recipe for bean soup with meat, as well as step-by-step photos and videos of preparation. Try it too!

1 hour

125 kcal

5/5 (3)

It’s hard to live without hot soup even in summer, let alone winter. You come home hungry and covered in snow, and there it is on the table - a fragrant, satisfying and very attractive soup. Just a dream! That is why I often prepare this wonderful dish either from white or red beans, using a simple and inexpensive set of ingredients. This is exactly the option when everything is prepared very simply, but it turns out very tasty.

Did you know? People have been eating beans for more than seven thousand years, and they were brought to our country from South America. This product is considered dietary due to its low calorie content and abundance of protein. In addition, eating beans is highly recommended for diseases of the cardiovascular and nervous systems, and it will also help restore strength after surgery or serious illnesses. In general, you made the right choice that you decided to make bean soup!

Ingredients and preparation

Preparation time: 120 – 180 minutes.

Kitchen tools

You will significantly speed up the soup preparation time if you prepare in advance all the necessary tools, utensils and utensils that will be needed in the process:

• pan with non-stick coating with a volume of 3 liters or more;
• a spacious frying pan with a diagonal of 23 cm;
• deep bowls (several pieces) with a volume of 500 to 900 ml;
• teaspoons;
• large grater;
• tablespoons;

• kitchen oven mitt;
• skimmer;
• kitchen scales or other measuring utensils;
• linen and cotton towels;
• wooden spatula;
• sharp knife;
• cutting board.

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

You will need

The basis:

Important! Canned beans will also work for this recipe – just don’t use the ones sold in tomato sauce. In addition, you can also take canned tomatoes, preferably barrel ones.

Seasonings:

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

• 6 g table salt;
• 3 bay leaves.

Did you know? Feel free to add other seasonings you like to your soup, as in most cases any spices are interchangeable. However, I would advise you to still leave the black pepper, even if you do not tolerate spicy dishes - you will not feel any heat in the soup, but the aroma will be much better!

Additionally

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

Cooking sequence

Preparation

First stage

Second phase

That's all! Now you know exactly how to cook bean soup with meat! In addition to the herbs, you can add a teaspoon of butter to each plate or season with fresh basil and cilantro - but this should only be done if you like such things.

I love to serve this soup hot, piping hot, so that my family will drool longer and express admiration for the culinary talents of the hostess. It is best to store this type of soup for no more than a week, since meat, even boiled, quickly spoils, like all other ingredients used.

Video recipe for bean soup with meat

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

Finally, let me take a couple more minutes of your time - I would like to recommend you a few more options for bean soups from my personal collection of a fan of this magical product.

Step-by-step recipes for making red bean soup with meat, carrots, peppers, garlic, onions and potatoes (+ recipe with photos)

2019-04-08 Rida Khasanova and Alena Kameneva

Grade
recipe

20042

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

8 gr.

Carbohydrates

10 gr.

157 kcal.

Option 1: Classic recipe for red bean soup with meat

Red bean soup with meat is a rich, quite filling and very aromatic soup that will appeal to absolutely everyone, especially those who like hot dishes. This version of the soup can be prepared using any type of meat - pork, beef, poultry is also suitable. In addition to beans and meat, we will add a traditional vegetable soup set - carrots, onions, potatoes. You can add various aromatic spices and herbs to the soup.
You can serve the soup with some greens and a couple of slices of bread.

Ingredients:

• Water - 1.5 l
• Pork - 250 g
• Red beans (canned) - 4 tbsp;
• Carrots - 1 pc.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Vegetable oil - 2 tbsp.
• Salt, pepper, dry garlic - to taste
• Parsley - 15 g

Step-by-step recipe with photos

Prepare all products according to the list. Peel the potato tubers, wash and dry, then cut the potatoes into small cubes.

Pork can be taken with a small amount of fat. Rinse and dry the meat, cut into small pieces.

Peel the carrots and onions - rinse the vegetables and dry. Cut the carrots into thin strips, and also cut the onions into half rings or cubes.

Heat a spoonful of vegetable oil in a frying pan, add carrots, onions and meat - fry for 4-5 minutes, stirring occasionally.

Prepare a pan - put potatoes, carrots, onions and meat into it, add red beans.

Pour warm water into the pan and put on fire. Cook the soup for 30 minutes. At the end of cooking, add salt, pepper, and dry garlic.

Chop the greens and add to the finished soup. Let the soup sit for another 10 minutes, then pour into bowls and serve.

Enjoy your meal!

Option 2: Quick recipe for red bean soup with meat

In order not to spend about 5-6 hours on cooking, use these useful tips. Use canned beans instead of dry beans and minced beans instead of a piece of meat. It will turn out just as tasty, but very quickly.

Ingredients:

• about 200 gr. minced meat (can be mixed);
• 150 gr. canned beans;
• a piece of carrot and onion;
• 2-3 potatoes;
• fine salt and fresh herbs to taste.

How to quickly make red bean soup with meat

Pour boiled water to two-thirds of the volume into a saucepan with a volume of approximately 3-3.5 liters. Place the stove on the fire.

While the water is boiling, peel and rinse the vegetables. Slice the onions and carrots thinly and throw them into the water. Cut the potatoes into cubes; do not chop them. Add to the broth. When it boils, reduce the flame and remove all foam.

Place the thawed or slightly cooled minced meat into the broth in portions. The minced meat will immediately separate and begin to cook. A large amount of protein foam will appear again, remove it. Cook the soup at a low simmer until the potatoes are almost done.

In the meantime, remove the canned red beans from the brine. Place it in a saucepan with soup. Cook for about 5-10 minutes more. Season with salt to taste. When serving, sprinkle the dish with fresh herbs.

A similar recipe will come in handy when cooking soup with green peas. The step-by-step preparation will be the same, just replace the amount of beans with canned green peas. You will get another delicious dish using a universal recipe.

Option 3: Red bean soup with meat - recipe with pork ribs

Smoked pork gives the soup a special note of aroma and taste. If you cook the food correctly, the appetizing aroma of soup will flow throughout the house, inviting the household to dine.

Ingredients:

• 350 gr. smoked pork ribs;
• a glass of red beans;
• 0.5 carrots;
• the same amount of bell pepper;
• a couple of cloves of garlic;
• for serving sour cream and fresh herbs;
• a little salt.

How to cook

Rinse the beans thoroughly and soak in cold water. After an hour, rinse again. And after another hour, completely drain the liquid. Place the beans in a saucepan and cover with clean cold water. Cook the beans until soft.

Rinse the pork ribs in running water. Chop into pieces. Place in a saucepan for cooking soup. Cover with cold water and cook until the meat is soft. Then remove the bones and remove the meat. Strain the broth.

Pour the broth back into the pan. Add meat. Bring to simmer over moderate heat.

Peel and rinse the vegetables. Cut the peppers and carrots into cubes or strips. Press the garlic through a press. Place everything in a saucepan. Cook until the vegetables are soft.

Add boiled beans (without broth) to the almost finished soup. Stir. Season with salt to taste. When serving, add a little sour cream and fresh chopped herbs to each plate.

As a frying bean soup, you can season it with some winter preparation. Homemade adjika, tomato sauce or even a spoonful of stewed vegetable salad in tomato will do.

Option 4: Red bean soup with meatballs

For meatballs, prepare single-ingredient or mixed minced meat. It is better if it is thick. Use beef, pork, or a mixture of both.

Ingredients:

• about 200 gr. minced meat;
• one onion;
• one yolk from a chicken egg;
• one carrot (about 60 gr.);
• a glass of beans;
• a spoon of sunflower oil;
• salt and spices to taste.

Step by step recipe

Rinse the beans. It’s good if you soak it in advance, it will cook faster. Place the beans in a saucepan with cold water. Cook over moderate heat with the lid almost closed. You can use a pressure cooker or a multicooker with pressure cooker functions.

Peel and rinse the vegetables. Chop the onion smaller. Add the onion to the minced meat, mix with the yolk. Season with salt and spices. Stir the minced meat. Divide into small pieces and roll into approximately equal meatball balls.

Pour 2-2.5 liters of water into the pan for cooking the first course and boil. Throw in the meatballs one at a time. It is necessary that they do not touch each other.

Grind the carrots through a grater. Sauté in oil. Add to soup.

Add cooked beans. Stir. Taste for salt and spices, add more if necessary. Cook for a couple more minutes, and then the soup can be consumed or let it brew a little.

Experienced chefs do not pour the soup immediately after preparing it, but let the food steep for 5-6 minutes under the lid. This way all the ingredients combine into a common taste and aroma, this gives an amazing result!

Option 5: Red bean soup with pork belly

This is another option to quickly cook a delicious soup. It is based on canned beans and boiled-smoked pork belly.

Ingredients:

• can of canned red beans;
• approximately 150 gr. boiled-smoked brisket;
• small tomato (about 60 gr.);
• a third of a medium onion;
• the same amount of carrots;
• a spoon of sunflower oil;
• 400 gr. potatoes;
• salt, bouillon cube.

How to cook

Get ready. Peel and rinse the vegetables. Cut the onions and carrots into thin strips. Grind the tomato into puree. And chop the potatoes into cubes.

Trim the skin off the pork belly and cut into pieces.

Boil water in a saucepan. Add brisket and potatoes to it. When it boils again, remove the foam.

Lightly fry the onions and carrots in oil. Add to soup along with tomato puree. Cook until almost done.

Transfer the beans from the can to the soup. Season with salt and bouillon cube. Stir. After a couple of minutes, the food is ready!

To cook red bean soup, you can take not only a piece of meat, but any cooked smoked meat. For example, pieces of sausage, sausages, carbonate or something else to taste.

Bon appetit!

Option 6: Original recipe for red bean soup with meat

Some housewives are afraid to start preparing bean soup, thinking that it is difficult and time-consuming. However, this opinion is wrong. Preparing a delicious first course for lunch is not at all difficult. Even if it's bean soup. A few simple step-by-step recipes will help you easily master this surprisingly satisfying dish.

Ingredients:

• 350 gr. beef;
• spoon of tomato paste;
• 0.5 onion heads;
• the same amount of carrots;
• a spoon of sunflower oil;
• 0.5 cups dry red beans;
• 2-3 small potato tubers;
• salt and seasonings to taste.

Step-by-step recipe for red bean soup with meat

Start by soaking the dry beans in a large bowl with cold water. It is better to do this at night or at least three hours before the main cooking. During soaking, it would be good to rinse the beans and change the water 4-5 times. This is necessary to remove excess starch from the legumes.

Place the well-stuffed beans into a saucepan. Fill with hot water. Cook until fully boiling over high heat, then low. Cooking will take about half an hour if the beans have been soaked for a long time beforehand. Cook the beans until they are soft, but the beans should retain their shape. Then drain all the broth. The beans themselves can be washed or not, if desired.

At the same time, rinse the meat and cut into pieces. Place in a clean saucepan. Fill with ice water. Bring to a boil over high heat. Carefully remove all foam. Next, cook the beef over moderate heat with a low simmer and the lid almost closed.

Separately, peel and wash the onions and carrots. Chop these vegetables. Sauté a little in sunflower oil in a frying pan. Add tomato paste. Transfer to meat when it is tender.

Add potatoes to the soup. Pre-clean the tubers, rinse and cut into cubes or cubes.

After a couple of minutes, add beans to the soup. Stir. Season the broth with salt and seasonings. Cook until all ingredients are ready at a low boil. Now you can control the thickness of the soup. If desired, add hot boiled water to it so that the food becomes less thick.

There is one secret to how to quickly cook a piece of meat for soup. Beef or pork will become soft faster if you first lubricate the meat with a drop of table mustard or add a little sourness to the broth. This will be a teaspoon of lemon juice or apple cider vinegar.

Recipes for bean soup are probably found in all cuisines of the world. Romanians and Moldovans cook bean soup with sour kvass and whey, the Germans with smoked sausages, the French with tomatoes, sorrel and cream. The British eat several times more beans than any other country in the world, and their favorite recipe is pork knuckle. The American recipe for soup is made from black beans with lime, the Georgian recipe is from red beans with nuts, and in Asia they prepare dishes from bean flour. Lobio, curry, Mexican mashed potatoes and enchiladas - all recipes are very tasty and filling. We will cook classic bean soup, a favorite since childhood, the smell of which evokes an irresistible desire to immediately consume a plate of crispy croutons.

Which beans are suitable for soup?

You could see the variety of beans, choosing between white, red, spotted, black, brown. Spotted beans look cute, but they will turn pale after boiling, but the broth will take on a not very appetizing shade. This also applies to black, red and brown beans. White ones are usually used for soup: despite their modest appearance, they have a more delicate taste, and the soup will remain light. We will leave multi-colored varieties for stews, side dishes, salads and lobio.

Now about the size. If you are not going to cook the soup for half a day, buy small beans of the same size - all the beans will be ready at the same time and quickly enough.

You can save time by buying canned beans. You can prepare bean soup in record time; it will be tasty, but some of the beans will definitely boil over.

Little bean tricks

• Raw beans are poisonous, so they need to be cooked until fully cooked.
• Canned legumes retain almost all vitamins and are no less useful than fresh ones.
• Raw and dried beans need to be soaked in cold water for eight hours. Beans lose oligosaccharides, which our body does not absorb and protests with increased gas formation. Change the water several times and you will get rid of unwanted consequences.
• Do not delay soaking, because after 12 hours the fermentation process may begin.
• One cup of dried beans increases in volume by 2.5 times after cooking.
• Add tomatoes, lemon and sauces at the very end of cooking.
• If you don't have time to wait for them to soak, boil the beans for a few minutes and leave to steam for an hour.
• Without soaking, the beans will cook for 2 to 4 hours. White beans will be ready before red or black beans.
• Use the three-bean method to determine doneness. Catch three beans from the soup and try each one - the dish is ready if all the beans are equally soft.
• The beans will be delicious if you drain the water immediately after boiling and fill the pan with cold water. You can improve the taste by adding a spoonful of sunflower oil to the water.
• Stir the bean soup less frequently while cooking.
• Bean soup will cook faster if you add a little cold water to the pan several times, stopping the boil.
• Salt the beans only at the end of cooking, otherwise they will darken, and do not cover the pan with a lid.

How to cook bean soup

You can prepare soup with beans and meat using lamb, chicken, smoked ribs or knuckle. We will cook classic bean soup with young beef, since the recipe with aromatic meat broth seems very successful. Our recipe is designed for a large three-liter pan - the cooking process is quite long, and the soup with beans and meat will become even tastier the next day.

• Number of servings – 6.
• Cooking time – 2 hours

Let's prepare the products:

• Small white beans – 200–300 g.
• Young beef (ribs or pulp) - 500 g.
• Two medium sized carrots.
• Two onions.
• Two tablespoons of vegetable oil.
• One stalk of celery.
• Potatoes - 4 medium-sized tubers.
• Bay leaf, salt, ground pepper (mixture or black).
• Greens (parsley, dill, basil).

Let's start cooking:

1. In the evening, fill the beans with cold water, if possible, change the water every 3 hours.
2. Place the washed beef in a saucepan and fill with three liters of cold, clean water. Wait for it to boil, remove the foam, reduce the heat. It will take about an hour to cook the beef until done.
3. Half an hour after boiling, add carrots and onions. The recipe for any broth contains a minimum set of spices.
4. When the beef is ready, take it out and cut it into portions. Throw away the onion.
5. Wash and add beans.
6. Finely chop the remaining onion, carrots and celery. You can modify the recipe by replacing the celery with parsley root.
7. Pour vegetable oil into a heated saucepan. Sauté the onion, carrots and celery until the onion becomes translucent.
8. Cut the potatoes into cubes and add them to the soup.
9. After boiling, add sautéed vegetables.
10. Let's try the beans. If it is ready, return the cut beef and bay leaf to the pan. Cook everything together for another 10 minutes.
11. Salt and pepper.
12. Add chopped greens five minutes before the end of cooking or into plates - at your discretion.

Cooking time may vary, it all depends on the size and “age” of the beans. On average, beans should be simmered over low heat for about an hour, but sometimes it takes longer. Add potatoes and vegetables to the soup when the three control beans are soft.

Let the soup sit for 10 minutes - your patience will be rewarded. Bon appetit!

In contact with