Which beans make the best soup? Tuscan white bean soup. Soup with beans and smoked meats

Beans formed the basis of the cuisine of Indians, residents of Arab countries and Europe several thousand years ago. Bean soup quickly satisfies hunger, it is so nutritious and healthy. Beans contain proteins, carbohydrates, fiber, vitamins B and E, micro- and macroelements. A serving of a dish with legumes will provide a person with a daily dose of substances necessary for the body. Moreover, they are completely preserved in the dried product.

Bean soup is prepared according to a simple recipe and is good both with meat broth and lean broth. Vegetarians should definitely include it in their diet, as it compensates for the lack of proteins due to giving up meat. What other ingredients should be used to make the first dish aromatic and appetizing?

In Turkey, Greece, Cyprus and Arab countries, bean soup in meat broth is made extremely rich. The broth is cooked for several hours, and the meat is taken with bones. A bowl of this soup with pieces of meat and flatbread makes up a complete lunch.

The potatoes, carrots, herbs and spices it contains make it even more nutritious. Much more vegetables are added to lean soup to give it excellent taste.

One downside to bean soup is that you have to soak the dried beans for 8-12 hours to help them cook faster. There are several ways to prepare the main component for cooking.

2 ways to soak beans

In Russia, the most popular are white and red beans, but now on store shelves you can find such types of beans as black, green, mung beans, etc. Some of them, for example, green and mung beans, are placed in soup when cooked without soaking.

The rest will have to be washed and soaked or boiled for 3-4 hours. In the East, there are soups with lamb that simmer over low heat for just such a period of time, but even for them the beans are prepared in advance.

Method 1: rinse and soak the beans in cold water for 8-12 hours.

During this time, they will get rid of oligosaccharides and antinutrients that interfere with the rapid absorption of beans. It is recommended to change the water several times to remove harmful substances. If this is difficult, you need to add a pinch of baking soda. Any remaining liquid after soaking should be drained.

It is believed that it is better to use cooled boiled water to soak beans. It gives the beans a special softness when cooking.

Method 2: put the beans in a saucepan with a large volume of boiling water, cook for 3 minutes, then let stand in the cooling water for another 1-2 hours.

The express method is suitable when you need to quickly prepare the first dish, but forgot to soak the beans. In this case, you can use canned beans.

Rules for cooking beans

The swollen beans are washed with water and placed first in a pan of boiling water. It will reach softness in 1.5-2 hours, so other products are added to the soup taking into account the cooking time. You may need to add a little water if the beans take up a significant portion.

Meat, vegetables, herbs, spices and salt do not affect the readiness of the beans, but lemon juice and vinegar can leave them tough.

Another important point: expired, overdried beans will not become soft in the soup even after long soaking and cooking. The shelf life of beans is usually 1 year; do not use them if it has long passed.

Most would consider rich stew to be the most desirable dish, but diets and proper nutrition exclude its frequent use. You can find many creative recipes where a strong broth is not essential to good taste. Below are step-by-step methods for making bean soup.

Pre-soaking the beans and using ready-made meat broth will allow you to cook bean soup simply and tasty. The more spices and herbs there are in the soup, the more aromatic and rich it will be.

You can add celery stalks or greens to parsley or cilantro. The stems should be thinly sliced or grated and added to the soup at the same time as the potatoes.

Ingredients:

300 g red beans;
1 liter of broth;
5 potatoes;
1 carrot;
2 onions;
100 g of tomato paste or tomatoes in their own juice;
1 tbsp. vegetable oil;
herbs, spices and salt to taste.

The cooking procedure is as follows.

Pour the broth into a saucepan and add 1.5 liters of water to it, bring to a boil.
Place the soaked beans in it and cook for about 40 minutes.
During this time, peel and rinse the remaining vegetables and herbs, cut the potatoes into small cubes, finely chop the onions, and grate the carrots on a coarse grater.
Fry the onions and carrots in a pan greased with vegetable oil, after a few minutes add tomato paste to them and simmer for another 5-7 minutes.
Add potatoes to the soup one at a time, after 10 minutes. carrots with onions, after 5 minutes. add chopped greens.

With pork

Spicy pork and bean soup is widely known in South America. It is also preferred to be cooked in China, in the Sichuan province, famous for its dishes with the addition of capsicum. If desired, the soup is supplemented with sour cream or grated cheese.

Ingredients:

1.5 kg pork, cut into small cubes;
250 ml broth;
1 kg red beans;
1 carrot;
1 onion;
1-2 cloves of garlic;
2 chili peppers;
1 kg of tomatoes in their own juice;
2 tbsp. vegetable oil;
ground black pepper and salt to taste.

Pour vegetable oil into the bottom of a thick-walled pan and fry the pieces of pork in it until it is browned on all sides. During the frying process, add chopped garlic to the meat.
Place soaked beans, finely chopped chili, salt, spices on top, pour in broth and tomatoes with juice.
Cook the soup for about 1.5-2 hours until the beans are soft.

With mushrooms and bacon

Bean soup is prepared in mushroom broth, which gives it a unique aroma. It has few ingredients, but it takes a long time to cook due to the beans.

Ingredients:

200 g black beans;
100 g fresh butter;
150 g bacon;
1 onion;
1 small carrot;
1 tsp each butter and vegetable oil;
salt to taste.

The cooking procedure is as follows.

Pour 1.3 liters of water into a saucepan, after boiling, put the soaked beans in it and cook for 30 minutes.
During this time, grease a frying pan with butter and olive oil, fry finely chopped onions and carrots and diced bacon.
Lastly, add the washed and sliced mushrooms.
Place the roast in a pan, add salt and cook until the beans are ready.

There are many recipes for Tuscan soup. It is prepared with minced meat, chicken, fish or lean. The only common component included in any of its types is cream or fat sour cream.

Tuscan soup was created primarily for a hearty late lunch when you needed to satisfy your hunger. Because of this, most recipes suggest preparing a rich broth and adding cream to it.

Ingredients:

350 g white beans;
600 ml chicken broth;
100 ml heavy cream;
1 carrot;
1 onion;
1 stalk of celery;
2 cloves of garlic;
4 tbsp. olive oil;
a bunch of parsley;
3 thick slices of whole grain bread;
½ tsp. Provençal herbs, salt and pepper to taste.

The cooking procedure is as follows.

Sort the beans, rinse and soak in water for 12 hours.
Drain off the remaining water and rinse the beans again.
Boil water in a saucepan, add beans and cook for 30 minutes, then drain the water.
Boil water in the pan again and cook the beans in it for another 1.5 hours.
2 tbsp. Pour olive oil into a frying pan and put on fire, gradually adding finely chopped onion, garlic, grated carrots and a stalk of celery.
When ready, add herbs and spices and salt.
Lastly, put half of the cooked beans in the pan, pour in half a glass of broth and simmer for about 5 minutes.
Place the roast in a blender and puree it.
Pour the broth into the pan, add puree and the other half of the beans, cook for 5 minutes, then pour in the cream.
Pour the remaining olive oil into a frying pan, cut out croutons from the bread and fry them in oil, and then rub with a clove of garlic.
The soup is served in portions in bowls with croutons, sprinkled with chopped parsley.

With Chiken

The classic bean soup recipe allows for the broth to be cooked using poultry rather than meat. You can also use canned beans. It does not need to be soaked, it is immediately ready for use. The soup cooks for about an hour, including preparing the chicken broth.

Ingredients:

chicken breast;
3 potatoes;
1 sweet pepper;
1 carrot;
1 onion;
2 tbsp. vegetable oil;
herbs, spices, salt to taste.

The cooking procedure is as follows.

Wash the chicken breast, remove the skin, place in a saucepan with 2 liters of cold water and cook until tender. Add salt at the end.
Grease a frying pan with vegetable oil, fry chopped onion, grated carrots and finely chopped sweet pepper.
Peel the potatoes and cut into cubes.
Remove the cooked chicken breast from the broth and put it on a plate, and put the potatoes and beans in it and cook until the potatoes are half cooked.
Add roast, spices and diced chicken to the soup.
Before serving, sprinkle the soup with chopped herbs.

With smoked sausage

Soup with smoked meats always smells delicious and turns out rich and tasty. Sometimes sausage is replaced with smoked knuckle. The soup broth should not be strong due to the addition of sausage.

Ingredients:

600 ml broth;
250 g smoked sausage;
400 g canned beans in tomato sauce;
2 potatoes;
1 sweet pepper;
2 carrots;
1 onion;
1 tbsp. tomato paste;
2 tbsp. vegetable oil;
1 tsp dried basil, herbs, salt to taste.

The cooking procedure is as follows.

If the beans are not canned, but dried, they should be soaked for 12 hours and then cooked for 1.5 hours until tender.
Place finely chopped onions and carrots in a frying pan with vegetable oil, saute them for 5-7 minutes, then add sausage and tomato paste cut into thick circles.
Peel the potatoes and cut into cubes, and the pepper into strips.
Add potatoes and beans to the boiling broth and cook for 10 minutes.
Add frying, and in 5 minutes. until ready – dried basil.
Remove from heat and let sit for an hour.

From canned beans

In any recipe, dried beans can be replaced with canned ones. You can find cans of red and white beans at the store. There is no need to add the sauce to the soup along with it. This option will significantly save time on preparing soup.

The only drawback is the presence of preservatives, which will not be present in soaked and cooked beans.

With dumplings

If in the warm season vegetable soups are more desirable, then in winter you want to treat yourself to a first course in a strong broth with high-calorie ingredients. Bean and dumpling soup is included in the “winter” menu and will delight the family with fluffy dumplings, tender beans and vegetables.

Ingredients for dumplings:

120 g flour;
2 eggs;
60 g butter;
90 g water;
greenery.

The procedure for preparing the dumplings is as follows.

Heat oil and water in a high-sided frying pan, add flour and knead the dough until smooth.
Place the mixture in a bowl, cool and add one egg.
Finely chop the greens and add to the dough along with the second egg, knead until a plastic mass forms.

Soup ingredients:

600 ml broth;
200 g white beans;
1 carrot;
2 potatoes;
1 onion;
greens, salt to taste.

The cooking procedure is as follows.

Place the soaked beans and a whole onion into the boiling broth and cook for 30 minutes.
Add diced potatoes and coarsely chopped carrots.
As soon as the potatoes become a little softer, add the dumplings, add salt and cook for about 10-15 minutes.
Before serving, sprinkle with chopped herbs.

Conclusion

Making bean soup is accessible to novice housewives. Knowing the taste preferences of family members, it will not be difficult to choose the right recipe. This soup goes well with fresh vegetable salad and meat appetizers.

The dish is so satisfying that when served with a sandwich with cheese or meat, it is unlikely that something hot will be needed. Bean soup is served with croutons, grated cheese and chopped herbs, so that everyone can put on their plate whatever addition they see fit.

The idea of improving the recipe and trying the soup with different varieties of beans will appeal to housewives who love culinary experiments. They will not disappoint your family and guests, because bean soup almost always turns out amazing and nutritious.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Ingredients:

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

After reading the beneficial properties of red beans, I got the feeling that I was about to prepare a soup from the best vitamins. Judge for yourself, it contains B vitamins and vitamin C. These beans contain half of the periodic table, and they also contain 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 must 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 ones. By experimenting with different foods, red bean vegetable soup will be unique every time.

If you cook bean soups in water or vegetable broths, their calorie content will be very low. Take this into account if you want to lose weight or constantly count the calories you eat.

Cooking steps

Knowing all the advantages of this vitamin beauty, you can start preparing healthy and tasty red bean soup.

If you decide to make bean soup, you need to soak it in advance. Ideally for 6-8 hours.
Fill the already prepared beans with water at the rate of one liter per 300 grams of legumes. Of course, beans contain a lot of vitamins, but still, we are not in a pharmacy, so these calculations are quite arbitrary. Add bay leaf, black peppercorns and cook until the beans become soft.
Meanwhile, prepare the vegetables. Cut potatoes and other vegetables in your usual way. If you want the soup to be spicier, you need to crush the garlic, if not, then just finely chop it.
After all the vegetables are chopped, they need to be simmered for 5-10 minutes. The main thing is not to forget to stir periodically. Add your favorite spices and salt.
Add the finished beans, along with the water in which they were boiled, to the stewed vegetables.
Now pour in the vegetable broth prepared in advance and a little lemon juice. Place back on the heat and cook until fully cooked, about 15 minutes.

Meat bean soup

If vegetarian soup isn't your thing, make a delicious meat-based bean soup.

For 4 liters of water:

Meat of your choice - 400-500 gr.
Beans (white + cauliflower) - 1 cup
Potatoes - 4 pcs.
Carrot
Bulb
Tomato (the riper the better) - 2 pcs.
Spices, herbs

Since this soup recipe is based on meat broth, the calorie content of this dish will increase significantly.

Again, we use pre-soaked beans as a base. This is necessary in order to reduce cooking time and get rid of oligosaccharides, which are contained in beans and lead to gas formation (not for the table, it will be said).
Place the meat in water and put it on fire.
Be sure to remove any foam that does not take long to appear.
We wash the beans at least twice and send them to the meat. Let them cook for about an hour. Reduce the heat; excessive gurgling will cause the broth to acquire a cloudy, not entirely appetizing color.
Cut the potatoes beautifully and add to the soup.
We make a classic frying of onions and carrots.
While the vegetables are sautéing, grate the tomatoes on a coarse grater.
Once the onion turns a beautiful golden color, add freshly prepared tomato paste. Mix the frying and pasta and let it simmer for a couple more minutes.
Now you can put them in a pot of soup.
Add your favorite spices, taste if there is enough salt and cover with a lid.

Let the soup steep for a while, and in the meantime, prepare the greens for decoration and invite everyone to the table. Bon appetit!

How to make puree soup?

If you really like puree soup, then prepare it from red beans. To do this, you don’t need to look for additional recipes. All you have to do is find the one you like and make small adjustments to the cooking technology.

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

The vegetables are ready. Add the spices and roots you like, add the meat and use a blender to puree everything. All you have to do is let all the ingredients boil for a couple of minutes and that’s it, the soup is ready.

Legumes are very beneficial for our body, as they help the cardiovascular and nervous systems work. They are very filling and retain their vitamins even after heat treatment. In this article we will look at some simple and delicious bean soup recipes.

For each recipe below, you should prepare the beans in advance. This is necessary not only to reduce the cooking time of the soup, but also to ensure that all harmful components are removed from the legumes.

In the evening, place the beans in a saucepan or large bowl and cover with plenty of water. Leave the beans to swell for at least 8 hours. It is advisable to change the water several times during the soaking process, but if this is not possible, then add a little soda to the beans (1 pinch per 1 liter of water). After the specified time has passed, simply drain the water and rinse the beans. It is already ready for further processing.

If you use canned beans, there is no need to soak them.

Classic bean soup - a simple recipe

Ingredients:

Red beans – 0.3 kg;
Tomato paste – 0.1 kg;
Potatoes – 4-5 pieces;
Broth (chicken or beef) – 1 l;
Carrots – 1 piece;
Onions - 2 pieces;
Herbs, seasonings and salt - to taste;
Vegetable oil – for frying vegetables.

Preparation:

Prepare the beans in advance.
Take the pan in which you plan to cook the soup and pour the broth into it. Add 1-2 liters of ordinary water to it.
Place the pan over medium heat.
As soon as the water boils, throw in the beans. Reduce heat slightly. Let the beans cook for about 30-40 minutes.
While the beans are cooking, we prepare the remaining ingredients. Peel the potatoes and cut them into medium cubes.
Remove the skin from the carrots and grate it on a coarse grater.
Peel the onion and chop it finely.
Place a frying pan on low gas and pour oil into it. Place carrots and onions on a well-heated frying pan.
Please note that carrots are sweet, so frying must be salted. You can also add other seasonings.
Add tomato paste to the vegetables, mix everything and reduce heat. Vegetables should be simmered over low heat for about 10 minutes.
When the beans are almost ready, add the potatoes to them and let them cook for 10-15 minutes.
Pour the roast into the soup. You need to cook for another 10-15 minutes.
5-10 minutes before the end of cooking, pour finely chopped herbs (for example, parsley and dill) into the soup.
Red bean soup is ready. It is best served with brown bread.

Bean soup with meat

Ingredients:

White beans – 0.2 kg;
Meat (ideally with bone) – 0.3-04 kg;
Potatoes – 3-4 pieces;
Onions - 2 pieces;
Carrots – 1 piece;
Water – for cooking;
Seasonings, pepper and salt - to taste.

Preparation:

Soak the beans in advance.
Place the meat into the pan, after cutting it into pieces, onion (not chopped) and beans. Boil the broth until the meat is cooked.
Fill everything with water and let it cook.
Peel the carrots and cut into cubes or grate (the cubes look much more beautiful in the soup).
Peel the potatoes and cut into cubes.
When the meat is ready, skim off the foam from the soup. Reduce heat and add potatoes. Add salt and some other seasonings. Leave everything to cook for 10 minutes.
Then throw raw chopped carrots and onions into the soup. Cook for another 15 minutes.
5 minutes before the end of cooking the soup, add fresh herbs, spices and bay leaves. You can throw the greens not into the soup, but directly into the bowl, so the dish will look more appetizing.
White bean soup is ready.

Red bean soup with mushrooms and bacon

Ingredients:

Mushrooms – 0.4 kg, we have champignons, but you can take any other type, for example wild mushrooms;
Bacon – 0.1 kg;
Beans – 0.4 kg;
Celery – 2 or 3 stalks;
Vegetable oil - for frying;
Onion – 1 head;
Garlic – 1-2 cloves;
Salt, parsley, bay leaf, seasonings - to taste.

Preparation:

Pre-soak the beans so that they are soaked by the time of cooking. Place it to cook in a separate pan.
Cut the bacon into small cubes;
Peel the onion and finely chop it.
Squeeze the garlic using a press or simply chop finely.
Chop the celery too.
Take a thick-walled pan in which you will cook the soup. Put it on fire and pour in oil.
When the oil is hot, add the garlic, bacon, celery and onion to the pan. Fry these ingredients a little with salt.
The champignons must be thoroughly washed and cut into small slices. If you use wild mushrooms, you need to soak them in advance for several hours and boil them.
Place the mushrooms in the pan with the remaining ingredients. Wait until they release their juice and fry them a little.
Pour water over all the ingredients of the soup, add spices and bay leaf. Let the soup cook for about 10-15 minutes.
Transfer the almost finished beans to the rest of the mixture. Reduce heat and simmer the soup for another 20-30 minutes.
At the end of cooking, add chopped parsley to the soup. Bon appetit!

Tuscan white bean soup

Ingredients:

White beans – 0.3 kg;
Heavy cream – 0.1 l;
Carrots – 1 piece;
Vegetable or chicken broth – 1.5-2 l;
Celery – 1 stalk;
Olive oil – 3 tbsp. spoons;
Shallot – 1 head;
Parsley – 1 small bunch;
Sea salt, pepper - to taste;
Garlic – 2 cloves;
Dried sage – 6 leaves.

Preparation:

Boil the pre-soaked beans until tender, without using salt.
The shallots must be peeled and cut into small pieces;
Finely chop the first clove of garlic, and squeeze the second through a press.
Take a large frying pan with high sides, this is necessary, since the main stages of cooking will be here. Pour olive oil into a hot frying pan. When the oil gets hot, add the onion to the frying pan; when it is almost ready, add the garlic to the frying pan. Simmer the vegetables briefly over low heat (about 5 minutes).
Also grate the celery.
Place carrots and celery in the pan with the onions. Add some seasonings and salt. Lightly fry and then stew the vegetables.
Remove about half the beans from the pan and add them to the vegetables.
Pour in half the broth and simmer this mixture over low heat (about 10 minutes).
Grind the sage leaves (you can use a mortar for this process).
Add the sage to the pan at the end of cooking.
Pour the entire mixture from the frying pan into a blender and puree all the ingredients. Taste this mixture to see if you need to add more seasonings.
Pour the liquid into a saucepan. Add the remaining broth and beans. Pour in the cream and heat the mixture over low heat.
The soup is ready, sprinkle it with parsley and serve.

This soup is usually eaten with croutons, so you can cook them too.

Ingredients for making croutons:

Ciabatta – 1 piece;
Garlic – 5 cloves;
Olive oil – 2-4 tbsp. spoons.

Preparation:

Cut the ciabatta into long slices. Drizzle a little olive oil on each piece.
Take a dry grill pan and heat it up, then add our croutons.
Fry until a delicious pattern appears.
Rub the finished croutons with garlic and serve with the soup. You can eat them as a snack, or put them directly on a plate with soup.

Ingredients:

Broth (can be replaced with water) – 2.5-3 l;
Carrots (small) – 1 piece;
Canned beans – 1 can;
Garlic – 1-2 cloves;
Potatoes (medium) – 4 pieces;
Onion – 2 heads;
Tomatoes (can be replaced with tomato paste – 2-3 tablespoons) – 0.3-0.4 kg;
Oil – for frying vegetables;
Salt and seasonings - to taste.

Preparation:

Peel the onion. Chop it finely.
Peel the carrots and grate them on a coarse grater.
Heat a frying pan, add oil and fry the vegetables.
Make tomato puree. This can be done in two ways: grate each tomato; Make cuts in the middle on all tomatoes, in the form of a cross. Place the tomatoes in boiling water for half a minute. Wait until the tomatoes cool down to avoid burning yourself. Remove the skins from all the tomatoes and place them in a blender or crush them with a masher. It is desirable that there are no lumps in the puree.
Add tomatoes to carrots. Fry the mixture for about 5 minutes, then reduce the heat and simmer the vegetables for about 10 minutes.
Pass the garlic through a press and add it to the tomato mass.
All roasts should be salted. Add seasonings based on your taste preferences. For example, if you like it spicy, add chili pepper; if it’s aromatic, add marjoram.
Pour the broth into the pan and boil it.
Open the canned beans and place the entire contents into a boiling pan.
Peel the potatoes and cut them into cubes. Place it in a saucepan. Let the mixture cook for about 20 minutes.
Place all the mixture from the frying pan into the pan.
The soup should boil, after which it can be turned off.
Soup with canned beans is ready. Decorate it with a spoon of sour cream and herbs. Bon appetit.

So we have sorted out several useful recipes. We hope we helped you replenish your recipe collection with new interesting dishes.

Bean soup - general principles and methods of preparation

Bean soup is not only hearty and nutritious, but also has considerable beneficial properties. Beans contain entire deposits of protein, which is absorbed better than animals, many vitamins, microelements, especially sulfur, and amino acids.

The soup is made from green beans, but most often from dried beans of various varieties and colors. Moreover, during the heat treatment of beans, all useful substances are retained. Dishes made from these beans are loved by many people from all over the world - bean soups are found in all national cuisines - from Russian and Italian to French and Mexican.

This soup is especially useful to eat in winter - it will not only warm you from the inside, but also lift your spirits, because beans contain many B vitamins, which actively fight depression.

Bean soup - food preparation

Beans have many advantages, but there is one drawback - they take a long time to cook. Therefore, in order to reduce the cooking time of the soup, it should be soaked for several hours, or better yet, overnight. During this time, it will have time to become saturated with moisture, swell and quickly become soft while cooking the soup. If the room is warm, it is better to put the beans in the refrigerator for soaking so that they do not sour. Experts say that beans will taste better if they are soaked not in running water, but in boiled cold water. During soaking, the beans not only soften, they also release oligosaccharides - 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 rinsed 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’ll 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 (can be 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 water over the meat and beans and cook. At this time, peel and cut the remaining vegetables - potatoes into cubes and 1 carrot into rings. Prepare a fry from the second carrot and onion - saute the chopped vegetables in oil.

Place potatoes and carrot slices into the prepared broth with meat and beans. When the meat is cooked, you can leave it in the pan as 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 adding the potatoes, add the roast and a stalk of celery. After 20 minutes, salt the soup, add the desired spices - ground pepper or peppercorns, salt, bay leaf. After five minutes, turn off the heat and leave the soup to brew. You can add herbs and a slice of lemon to the plate.

Recipe 2: Bean soup with smoked meats

A simple but very tasty soup. Any smoked meat can act as smoked meat - ribs, brisket, loin, even smoked chicken wings. If you can’t find bell peppers, cook without them. The soup will turn out tastier if, when frying, add one or two chopped fresh or canned tomatoes along with tomato paste. Regular beans can be replaced with canned ones, then they are added at the end of cooking.

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

Cooking method

Boil the beans for 20 minutes, then add smokedness. 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 tomato paste to it, 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 go well with almost all foods; bean soup with them is especially delicious. They give the dish a special, unique aroma. Instead of chicken meat, you can take chicken wings, four or five of them, depending on the size. Pre-soak the beans.

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

Cooking method

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

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

Recipe 4: Bean soup with sausages

You can say that express soup is being cooked. It cooks really very quickly, because... Ready-to-eat canned beans are used. It is better to take smoked sausages (or sausages), they turn out tastier.

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

Cooking method

Throw the potatoes cut into cubes 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 roast to the pan, put the beans from the can, bay leaf, salt, add pepper and let it cook a little. Ten minutes before the end of cooking, add randomly chopped sausages. With the soup turned off, let it brew for a while and pour into bowls, adding herbs.

Recipe 5. Bean soup with bacon and corn

Ingredients

four chicken breast halves;

45 g chopped parsley;

750 ml chicken broth;

400 g canned white beans;

onion – 150 g;

300 ml milk;

120 g bacon;

4 ears of corn;

Cooking method

1. Boil chicken broth in a large saucepan, place the washed chicken breast in it and cook over moderate heat for about 15 minutes. Remove the meat from the pan onto a plate and cool.

2. Melt the butter in a thick-bottomed saucepan. Place the onion chopped into small pieces into the pan and fry until transparent.

3. Add chopped bacon to the onion and fry, stirring for about five minutes. Sprinkle the roast with flour and fry for another minute, stirring constantly.

4. Add broth to the pan, stir and cook for about a minute.

5. Remove the kernels from the corn cobs, rinse, and add to the soup. Then pour in half the milk and cook the soup until the corn is completely cooked.

6. Cut the chicken breast into pieces and place in the soup. Then add the canned beans, add the remaining milk, boil and cook for five minutes. Add salt, pepper, parsley and turn off the heat.

Recipe 6. Minestrone bean soup

Ingredients

150 g each of white, green and red beans;

two liters of broth;

fresh tomatoes – 200 g;

half a bunch of dill and parsley;

150 g onion;

dried Italian herbs, salt and ground black pepper;

4 cloves of garlic;

50 ml olive oil;

smoked brisket – 300 g;

a bunch of fresh basil;

100 g small vermicelli.

Cooking method

1. Make cuts on the tomatoes, put them in boiling water for a minute, then in cold water and remove the skin. Cut the tomatoes in half and remove the seeds. Cut the pulp into pieces.

2. Cut the tails off the green beans and chop them into small pieces.

3. Cut the brisket into slices. Peel the onion and chop.

4. Place slices of brisket on the bottom of a thick-walled pan, fry on both sides, add chopped onion to them and fry.

5. Boil white and red beans until tender. Place in a saucepan with the onions, add the capsicum, pour in a little broth and simmer over low heat for about 20 minutes. Then pour in the rest of the broth. Please note that minestrone is a fairly thick soup, so adjust the amount of broth yourself.

6. Add vermicelli to the soup, add salt and pepper and cook the soup for ten minutes.

7. Grind the chopped basil and garlic in a mortar. At the end of cooking, add the spicy mixture to the soup.

Recipe 7. Bean soup with cabbage

Ingredients

half a liter can of canned beans;

100 ml sunflower oil;

half a head of cabbage;

150 g onion;

15 g ground paprika;

30 g tomato paste.

Cooking method

1. Grate the peeled onion. Place in a cauldron with hot oil and mix finely shredded cabbage and onion. Fry for some time.

2. Pour in a liter of broth, add tomato paste and cook until the cabbage is completely cooked.

3. Place beans in a cauldron, add salt and bring to a boil.

4. Heat the oil in a frying pan and fry the flour for about a minute. Season with paprika and stir. Place the sauteed mixture into the soup, boil again and turn off the stove.

Recipe 8. Peasant bean soup

Ingredients

3 potatoes;

35 g vegetable oil;

500 g beans;

salt, herbs and pepper;

a quarter cup of rice;

120 g onion;

150 g carrots.

Cooking method

1. In the evening, wash the beans and soak them. The next day, boil it for about an hour. Peel and wash the vegetables. Cut potatoes and onions into cubes. Coarsely grate the carrots. We wash the rice.

2. Boil water in a saucepan, add beans, bring to a boil, add rice, potatoes and half the onions and carrots. Cook for about 20 minutes.

3. Pour oil into a preheated frying pan, add the remaining vegetables, and fry, stirring, until golden brown. Add flour, mix and simmer for another minute.

4. Place the roast into the soup. Season with salt and pepper and continue cooking for another ten minutes. Rinse the greens, wash and chop finely. Add it to the soup and simmer over low heat for a few more minutes.

Recipe 9. Bean soup with pesto and vegetables

Ingredients

150 g each of white and yellow beans;

230 g green beans;

100 g onion;

230 g potatoes;

1200 ml vegetable broth;

230 g savoy cabbage;

kitchen salt and ground pepper;

250 g carrots.

4 cloves of garlic;

60 g parmesan;

several sprigs of fresh basil;

90 ml olive oil.

Cooking method

1. Soak yellow and white beans overnight. Then drain the water, rinse and place in a cast iron pot. Fill it with water, cover with a lid and put in the oven. Set the temperature to 200 C and cook the beans for an hour and a half.

2. Place the beans in a colander, wait until all the liquid has drained, and put half of them in the cast iron. Puree the second half using a blender and transfer to the whole beans. Pour in vegetable broth and stir.

3. Grate the peeled and washed carrots. Cut the potatoes into pieces, after peeling and washing them. Shred the cabbage into thin strips. We transfer all the vegetables into a cast iron pot, and put green beans here. Salt, cover with a lid and put in the oven. Reduce the temperature to 180 C and cook the soup for another hour.

4. Grind the basil and garlic in a mortar, gradually adding olive oil. Add grated Parmesan and stir. Add half the sauce to the soup, stir and turn off the heat. Serve the soup in bowls, adding a tablespoon of sauce just before serving.

If you want to make bean soup but 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.

To make the beans boil faster, you need to add salt to the soup 35-40 minutes after adding the beans.

If you decide to make bean soup from red beans, then we will immediately make you happy! You will simply prepare a very vitamin-rich soup, because beans contain many vitamins and microelements, and most importantly, fiber. It gives you a feeling of fullness, and with smaller amounts of food you quickly get full. Therefore, for those who adhere to diets, such soup can be included in the menu.

Bean soup can be prepared with either vegetable or meat broth; in both versions the soup will be rich, satisfying and tasty.

We should also talk about soaking beans. After all, beans cannot be cooked without preliminary preparation - they are very tough.

There are two options for soaking beans:

Long soaking. If you have time or plan to prepare soup in advance, then this method is for you. It is best to soak the beans overnight (or for 8 hours). Rinse it and place it in a deep bowl, cover with cold water. With this method of soaking, the grains will not crack during cooking, but at the same time they will lose color. Fast way. The beans are boiled separately before cooking in the soup. Pour the washed beans with cold water one to three and put on fire. After boiling, reduce the heat and skim off the foam. Cook for 10 minutes. Then remove the pan from the heat and leave the beans in hot water for an hour. This method is bad because the grains may crack and lose a little taste.

There is another quick way to prepare bean soup - use canned beans. It will only need to be washed.

Chicken and red bean soup

In the first recipe we will prepare chicken soup; you can use both chicken drumsticks and other parts of the chicken. If you are making beef or pork soup, simmer the broth 20 minutes longer.

Taste Info Hot soups / Bean soup

Ingredients

red beans – 300 g;
onion – 150 g (1 pc.);
carrots – 150 g (1 pc.);
potatoes – 400 g (3-4 pcs.);
chicken drumsticks – 400 g;
water – 2.7 l;
salt – 1 tsp. without slide;
tomato paste – 2 tbsp;
pepper - to taste;
vegetable oil - for frying;
Spicy greens (any) - to taste.

How to make dry red bean soup with meat

First of all, let's prepare the beans. We soaked it overnight and made the soup in the morning. By this time, the grains had noticeably increased in size.

We wash the grains and put them in a saucepan with cold water to cook.

While the beans are boiling, we will cook the broth separately. Fill chicken drumsticks (or other parts of chicken) with cold water and put on fire. After the broth boils, remove the foam and cook until the meat is cooked. You can add bay leaf and allspice to the broth. But there is no need to add salt. We will salt the entire soup at the very end. Because salt slows down the cooking process of the beans.

Also, don’t forget about sautéing vegetables. Finely chop the onion and fry until transparent, and then add the carrots, cut into thin strips. Saute the vegetables together for 7-9 minutes. At this stage you can add tomato paste. If the soup is made from red beans, then this will not affect the color in any way, but the soup made from white beans will become rich in color.

After 40 minutes, check the beans. If the grains are “almost ready”, then you can add the rest of the vegetables. Wash and peel the potatoes. Cut into cubes or strips and place in a saucepan.

Now we take the chicken drumsticks out of the broth and strain the liquid. Separate the meat from the bones and chop finely. Throw it back into the broth. We put all this in a saucepan with beans and potatoes. Add sauté. Cook the soup further over moderate heat for about 40 minutes with the lid almost closed.

We prepare the greens - rinse and chop (you can simply tear the leaves with your hands). Add to soup. Cook for another 10-15 minutes and turn off the gas. Meat soup with red beans is ready. It can be served hot with fragrant garlic buns or cold with fresh black bread. Sour cream or mayonnaise will perfectly complement the taste.

Red bean soup with meatballs

Tomato soup made from red beans with beef or pork takes a little longer to prepare than with chicken. But if you make meatballs from meat, the cooking time is reduced significantly - and the broth turns out just as rich and aromatic. To prevent the meatballs from being tough, boiled cereal, cream or chopped vegetables are added to them. In our recipe this is the last option (onions), but you can choose something else.

Soup ingredients:

dry red beans – 1 tbsp.;
onions – 1 pc.;
garlic – 1 clove;
vegetable oil – 3 tbsp. l.;
tomato paste (or ketchup) – 2 tbsp. l.;
potatoes (or root celery) – 200 g;
salt - to taste;
fresh dill - for serving.

For the meatballs:

minced meat – 200 g;
onions – 50 g;
egg yolk – 1 pc.;
wheat flour – 1 tbsp. l.;
salt - to taste;
ground pepper - to taste.

Teaser network

Preparation:

To begin with, let the pre-soaked and washed legumes boil. This recipe uses dry beans - they take a long time to swell, so you need to make them early. Cook over low heat with the lid open for about an hour.
For meatballs, we take minced meat or mince it ourselves from the meat. You can take one type of meat or a mixture - pork and beef, beef and turkey, pork and chicken. Add finely chopped onions to the minced meat, as well as egg yolk, salt, pepper to taste and flour. Mix the mixture thoroughly to ensure homogeneity. We make small balls of approximately equal weight - meatballs. It's very easy to make them. Take the minced meat in your hand and clench your fist, while there is a hole between your index finger and thumb through which a smooth piece of minced meat comes out. Remove it with your other hand and place it on a cutting board. While we leave them on the board, there is no need for additional breading.
Separately put a pan of boiled water on the fire - 2-2.5 liters. Until it boils, we peel the vegetables for the soup - onions, carrots and garlic. Finely chop them and sauté in a frying pan. At the end, add tomato paste - it will make the soup very tasty. To make the soup a little spicier, you can replace the paste with ketchup - kebab or chili.
Peel the potatoes and cut them into cubes. Immediately throw into boiling water. After boiling, remove the foam and add the sauté mixture to the broth.
Wash the bean grains, boiled until tender and rinsed in hot water, and add to the broth.
Stir the soup and carefully add the meatballs one at a time. If they are small, they will float almost immediately. If foam appears, remove it with a slotted spoon.
Then add hot boiled water (if it has boiled too much) to ensure the desired consistency of the first dish. We also add salt to taste. Cook the soup until all the ingredients are ready with the lid half closed. Before serving, sprinkle the soup with chopped dill.

Tips for the hostess:

not only chopped onions are added to the minced meatballs, but also other vegetables - sweet peppers or hot chili, green onions or garlic, pumpkin or carrots;
to bind the minced meat, use not only one egg yolk, but also one white or quail egg, and replace wheat flour with breadcrumbs;
if you make meatballs from minced meat, it is better to bread them and boil them separately for a minute, and only then add them to the soup with the rest of the ingredients - this way the excess breading will come off;

Vegetable soup made from canned red beans without meat

Canned beans are also quite suitable for cooking lean soup. This ingredient makes cooking ultra fast - no need to wait for the grains to swell and cook. Meatless red bean soup is an excellent option for vegetarians, which can also be served for children.

Ingredients:

canned beans – 200 g;
leek – 50 g;
carrots – 1 pc.;
tomato – 1 pc.;
potatoes – 2-3 pcs.;
vegetable oil – 2-3 tbsp. l.;
salt - to taste;
young dill - to taste.

Preparation:

Canned beans, just like regular beans, require preparation - take them out of the can and free them from the brine, and if desired, rinse them in cold water. Let's leave it aside for now.
Peel and wash the potatoes. Cut it into cubes or slices. Let's put it in a saucepan with water to cook. A little later we will remove the protein foam.
Peel and wash the carrots, onions and tomatoes. Then we will chop these vegetables. Carrots can be cut into shapes to make it more interesting for children at lunch. Cut the onion into strips, and grind the tomato into puree (in a blender or finely chop).
Add beans, chopped vegetables and tomato puree to the potato broth. Stir and salt to taste.
Cook red bean soup with vegetables until done. And at the end, finely chop the dill. Add it and vegetable oil to the soup when all other products have already been cooked. After a minute, the soup can be served.

Note to the owner:

bean soup is a rather high-calorie first course; to reduce the amount of carbohydrates in it, it is recommended not to use potatoes in the recipe or replace them with celery root;
when sautéing vegetables for soup, not only vegetable oil is used, but also butter or melted butter;
to diversify the soup, you can add chopped olives or black olives to the list of ingredients, and mushrooms - champignons or forest mushrooms - are great for a vegetarian option;
Meat bean soup will have an original taste if you cook it with smoked products - sausages, ham, pork belly or ribs.