How to cook bean soup. Soup with beans and chicken. Red beans with mushrooms and bacon

First courses must be present in a person’s daily diet. One of them is a hearty classic bean soup with broth. For us, this is just a tasty treat for lunch, and for vegetarians, bean soup replaces meat. To make the first soup truly delicious, you need to properly soak the main component and use step-by-step recipes with photos.

How to make bean soup

To cook delicious thick bean soup at home, you don’t have to use step-by-step recipes with photos, the main thing is to know some of the secrets and subtleties of the cooking process. The most important points are how long to soak and how long to boil the beans themselves, so that they do not boil over, turn out soft, beautiful, and their taste is rich and delicate.

How to soak beans for soup

Before making bean soup, it is important to prepare the beans. First, be sure to sort out the beans and rinse them under running water, getting rid of damaged and wrinkled fruits. Then the legumes are soaked, and this can be done in two ways:

Long. The process lasts from 8 to 10 hours, during which you need to change the water. If you leave the beans overnight, add half a teaspoon of soda per 500 ml of water, this will prevent the liquid from souring.
Fast. Pour 1 part baby beans with three parts water, boil, turn off and soak for 60 minutes. Then continue cooking the soup. Red legumes do not need to be pre-soaked, but then you need to add cold water (1 tablespoon at a time) to the pan and cook for about an hour and a half.

How long to cook?

The amount of time required to cook beans depends on the variety. Asparagus should not be heat treated for more than 15 minutes, otherwise all the beneficial vitamins will disappear. Canned food is sold ready-made, so it is added at the end. White and red beans must be pre-soaked, and only after that they are boiled: the first - 45-50 minutes, the second - half an hour.

Bean soup recipe

There are several ways to prepare bean soup and each of them is interesting in its own way. Each component adds new flavor and aroma notes to the dish. Choose any of the recipes, surprising your loved ones with interesting combinations. Some types of bean soups are vegetarian, others are not, in any case, remember that the calorie content of each recipe is indicated per 100 g.

Canned Bean Soup

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 21 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Beans are a very important and healthy product for humans. The protein and B vitamins they contain are absorbed by the body by 70-80%. Bean soup is also a healthy dish, and it cooks very quickly with a canned ingredient. This recipe is for those who have little time for culinary exploits. The basic set of ingredients is lean, without meat, but you can vary it at your discretion.

Ingredients:

canned beans – 1 b.;
frozen corn – 100 g;
water – 2.5 l;
carrots – 2 pcs.;
zucchini – 200 g;
oil (vegetable) – for frying;
greens, salt, pepper - to taste.

Cooking method:

Grind the carrots, cut the zucchini into strips, and fry.
Boil water, throw in the corn, after 20 minutes add the fried vegetables and beans.
After 15-20 minutes, add spices. Garnish with parsley.

From red beans

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 19 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Before cooking red bean soup, the beans must be soaked and boiled for half an hour, uncovered. This variety of beans is the most popular among chefs; it makes bean soup not only tasty, but also beautiful. Once the main component is ready, it can be added to the pan at the same time as the other ingredients.

Ingredients:

red beans - 1/2 cup;
cauliflower – 200 g;
onion – 1 goal;
tomato paste – 1 tbsp. l.;
bay leaf – 2 pcs.;
salt, herbs - to taste;
oil - for frying.

Cooking method:

Pour 2.5 liters of water into pre-boiled legumes and boil.
Add salt, 2 bay leaves, cauliflower. Cook for 20 minutes.
Saute the onion, combine with paste (can be replaced with tomato juice).
Pour in the roast and simmer for 10 minutes. Serve with fresh herbs and sour cream.

Bean soup with meat

Time: 4 hours.
Number of servings: 7 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

The recipe for bean soup with meat is an easy way to prepare a delicious, satisfying and aromatic first course. We suggest using pork here, but you can use any other meat you like. You can add some smoked ribs for a delicious flavor. Believe me, this delicious smell will attract all household members who want to taste the bean and meat soup.

Ingredients:

pork (pulp) – 0.5 kg;
white beans – 300 g;
carrots, onions - 1 pc.;
garlic – 3 teeth;
water – 6 tbsp.;
oil - for frying;
spices, herbs.

Cooking method:

Boil the pork pulp, leave the broth, cut the meat into pieces, and fry.
Rinse the beans, pour boiling water over them; when it boils, drain the liquid. Fill with new water, add broth and put on fire.
When the legumes are almost ready, add the fried onions and carrots, garlic, pork, and spices.
Put a piece of meat on a plate for each person, pour the first one, add chopped herbs.

With potato

Time: 1 hour 30 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 32 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Bean soup with potatoes is a hearty first course. It is not necessary to add meat to it, but if desired, the water can be replaced with chicken broth. Preparing such a soup is not difficult, the main thing is to prepare the legumes in advance by soaking them overnight or for several hours. Some housewives prefer to add a handful of dried or frozen beans; this does not make the taste of the finished dish worse.

Ingredients:

onions, carrots, potato tubers - 2 pcs.;
water (broth) – 6-7 tbsp.;
canned beans – 850 g;
cabbage (small) – ½ head;
celery – 2 pcs.;
canned tomatoes – 420 g;
mixture of Provencal herbs - 1 tbsp. l.;
garlic – 3 teeth;
vegetable oil – 2 tbsp. l.;
green onions, spices.

Cooking method:

Prepare all vegetables - peel and chop.
Pour oil into a thick-bottomed pan. When hot, add onion, carrots and celery and sauté for 5 minutes. Then add the garlic and spices and fry for another 1 minute.
Next, throw in the diced potato tubers, cabbage, beans, tomatoes and cover with water. When the mixture boils, reduce the heat and simmer the soup until the ingredients become soft (about half an hour).
Finally, season with spices, stir, turn off. Serve with green onions.

Vegetable soup with beans

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 60 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Legumes contain a lot of vitamins and microelements that people need, so bean soup is considered healthy and satisfying. It is recommended to cook it in the cold season to maintain immunity and strengthen vitality. For vegetarians, bean soup is generally vital, since the beneficial properties of beans are equal to fish and meat.

Ingredients:

white beans – 300 g;
carrots, onions - 1 pc.;
bell pepper – 2 pcs.;
olive oil – 1 tbsp.;
celery with leaves – 2 pcs.;
tomato paste – 3 tbsp. l.;
salt pepper.

Cooking method:

Pour water over the beans, add oil, and let them cook.
Cut all the vegetables into equal cubes, add them to the broth when the beans are almost ready, and cook for another hour.
At the end, add salt and pepper, dilute the tomato paste with water and add it too.
Stir, turn off, let it brew. Serve with greens and a boiled egg, cut into slices.

With mushrooms

Time: 3 hours.
Number of servings: 7 persons.
Calorie content of the dish: 35 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Bean soup with mushrooms is a very easy to prepare and at the same time delicious hearty dish. The broth in it turns out beautiful, transparent, rich. Even a novice housewife can cook this first dish. The recipe calls for dried mushrooms, but you can replace them with canned or fresh mushrooms. Be sure to add greens to your treat - an amazing aroma will be guaranteed.

Ingredients:

beef – 120 g;
mushrooms (dried) – 100 g;
black beans – 300 g;
onion – 1 pc.;
flour (corn) – 3 tbsp. l.;
spices.

Cooking method:

Soak the legumes overnight and boil for 10 minutes after boiling.
Then drain the liquid, add new liquid and cook for another 45 minutes.
Cut the meat into pieces, add water, after boiling, add spices and simmer for 1.5 hours.
Soak the mushrooms for an hour.
Fry the onion, add flour to it, stir.
Boil mushrooms, onions and legumes in beef broth until they are ready, season with spices.

Tomato Bean Soup Recipe

Time: 1.5 hours.
Number of servings: 9 persons.
Calorie content of the dish: 59 kcal.
Purpose: for lunch.
Cuisine: Mexican.
Difficulty: easy.

The taste of this bean soup is very piquant thanks to the spices. Beans canned in tomato sauce (as stated in the recipe) go best with this dish. However, you can take the raw beans and tomato paste separately if you prefer. By pureeing the treat, you will get a spicy puree soup. Serve the dish with rye croutons and toast.

Ingredients:

tomatoes (fresh) – 400 g;
beans in tomato (canned) – 300 g;
onion, sweet pepper, chili - 1 pc.;
garlic – 3 teeth;
paprika – 3 tbsp. l.;
coriander, ground red pepper – 1 tsp each;
oil, salt.

Cooking method:

Chop onion, garlic, chili and fry in a roasting pan.
Add paprika, coriander, red pepper. After 2 minutes, throw in small cubes of sweet pepper.
Peel the tomatoes, place in a saucepan, pour in 1.5 cups of water and simmer, kneading. Puree.
Pour them into the frying pan, add beans, salt, and cook for another 5 minutes.

White beans in a slow cooker

Time: 1.5 hours.
Number of servings: 7 persons.
Calorie content of the dish: 24 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

As always, a multicooker comes to the aid of housewives. It makes cooking easier and much faster. The situation is the same with bean soup. While the “helper” is busy cooking the first dish, you can do other household chores. This recipe is designed for a 4.5 liter bowl; for smaller volumes, reduce the amount of ingredients.

Ingredients:

white beans - 1.5 cups (for a slow cooker);
potato tubers – 6 pcs.;
carrots, onions - 1 pc.;
oil – 2 tbsp. l.;
spices - to taste;
water.

Cooking method:

Pour the pre-soaked beans and other crushed ingredients into a bowl, pour boiling water to the maximum mark.
Cook for an hour on the “Stew” program.

Meatball and bean soup

Time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 42 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

The recipe for bean soup with meatballs is one of the simplest, fastest ways to feed your family a delicious, hearty first course. The duration of the process will be halved if the meatballs are prepared in advance and frozen. All that remains is to take them out and add them to the rest of the components. You can also use commercially available meatballs.

Ingredients:

canned beans – 1 b.;
minced meat – 300 g;
potato tubers – 4 pcs.;
carrots, onions, eggs - 1 pc.;
garlic – 1 tooth;
spices, herbs - to taste;
oil, water.

Cooking method:

Cut the potatoes, add water and cook.
Prepare meatballs from minced meat mixed with garlic, onion, egg, and spices.
When the potatoes are 50% cooked, place them in the soup.
After 15 minutes, add the beans and cook for 5 minutes.
At the end, add sautéed carrots and spices. Stir and let sit for 15 minutes.

From green beans

Time: 1 hour 30 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 19 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

This green bean soup can be cooked at any time of the year. Naturally, during the vegetable season it will be much healthier, since they contain more vitamins. However, you shouldn’t refuse such an amazing treat in winter. Green beans are always on sale, and you don’t need a lot of them first, so buying them won’t put a dent in your pocket.

Ingredients:

beans (green) – 270 g;
carrots – 200 g;
potatoes – 2 pcs.;
egg, onion - 1 pc.;
salt, pepper - to taste;
oil.

Cooking method:

Cut the potatoes into cubes, add 2.5 liters of water, and let them cook.
When it boils, add ½ part of the chopped onion.
Fry the remaining half with carrots.
Half an hour after introducing the onion, add the legumes and fry, cook for another 20 minutes.
At the end, add spices and a boiled egg cut into cubes.

The very first thing you should do before you start making bean soup is to make sure that all the ingredients are fresh. If everything is in order with this, then start cooking bean soup, following step-by-step recipes with photos or taking into account these recommendations from culinary experts:

For a rich aroma, add smoked meats to the first.
If the recipe contains vinegar, ketchup, and tomato paste among the ingredients, add them at the end of cooking and add salt last. Otherwise, these products will increase the cooking time of the legumes.
For bean soup, it is better to take a large pan, because they will increase and do not cover the first one with a lid while cooking. This technique will prevent the beans from darkening.
Lately, bean soup has become increasingly popular. You can achieve this consistency using a blender. Before serving, add cream or a spoonful of butter.

Video

Homemade bean soup with meat is prepared in a rich broth from beef ribs or brisket and, after the beans are ready, mixed with mashed boiled potatoes, which ensures a slight thickness of the soup and some similarity to pureed soups. Bean soup with meat is incredibly tasty and aromatic, very filling.

Typically, homemade soups have a complex composition. Even simple ones add a lot of different vegetables, which creates a certain range of taste. Red, if prepared with soul and imagination, can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in its usual version, consists only of boiled beans and meat, and vegetables in the broth are used solely as desired.

If you soak dry beans in advance, preparing bean soup with meat is not difficult. Rich meat broth on beef ribs, ordinary vegetables and roots typical for soups, and beans - in fact, this is enough to make soup with meat and beans very tasty and satisfying. If desired, you can make the soup spicy by adding chili pepper or make it without spices at all.

We are not used to “clear soups”, light soups that look more like broths. Such soups are typical for many European cuisines. As a rule, this is a light decoction of one or two products with a minimum of other additives. However, thick puree soups are very common, often with the addition of milk or cream. Simple - boiled and mashed, a very tasty first course, somewhat unusual. During the season, we often prepare this soup with the addition of rosemary.

Bean soup with meat, unless specially thickened, will be more like Bulgarian soup. Therefore, we use mashed potatoes boiled in soup as a thickener.

For a rich broth, it is better to take beef ribs or a bone with meat. Then the broth will be rich and the bean soup with meat will be the most delicious. The bones, of course, are thrown away, but there is enough meat on them for the soup to be “meaty”. It is important that the broth simmers gently and never boils. The vegetables with which the broth was cooked can be left in the soup or eaten separately.

Bean soup with meat. Step by step recipe

Ingredients (2 servings)

Beef ribs 400 gr
Dry beans 0.5 cup
Carrot 1 piece
Onion 1 piece
Potatoes 1-2 pcs
Petiole celery 1 PC
Celery root 1 piece
Dill 3-4 sprigs
Salt, black pepper, hot pepper spices

Homemade bean soup with meat is most delicious if the broth for it is made from fairly “old” beef. Veal does not provide such an amazing density of broth. The broth must have bones - ribs, brain bones, etc. After boiling, the meat is cut off the bones and returned to the broth, and the bones are discarded. Anyone can prepare according to this principle. Soak dry beans in advance - at least for 2-3 hours, and preferably overnight.
Beef ribs, beans and vegetables for broth
Pour 1 liter of cold water into a saucepan and place the washed beef ribs in it. If you throw meat into boiling water, the top layer will instantly “set” and all the juices will remain inside the meat during cooking. This is approximately how steaks are fried - it is necessary to form a crust that will prevent the meat juice from leaking out. And, accordingly, if you need to boil it well, it is better to throw the meat into hot water - there is absolutely no need for broth there.
When foam has formed, it must be removed with a spoon or slotted spoon. Then add coarsely chopped vegetables to the broth. Just peel the onion and cut it crosswise. Peel and coarsely chop the carrots and celery root, or even leave them whole. Add a pinch of salt to the broth, add a little pepper and, if desired, add 1-2 pods of dry hot pepper. Such pepper will not add any noticeable spiciness to bean soup with meat - only the slightest, on the verge of perception. But it will significantly improve the aroma.
Place meat and vegetables in cold water and put on fire
Cook the broth, covered, at the lowest simmer. The broth should barely boil, and under no circumstances should it boil. Boil the broth for up to 2 hours. Moreover, you don’t need to stir the broth often, 2-3 times during the entire boiling time is enough. If you are afraid that the broth will be spicy, the chili peppers can be removed from the broth at any time and thrown away.
Boil rich broth until done
When the broth is ready, remove the bones with meat and all large vegetables from the broth. Strain the broth and pour back into the pan. Cut all the meat from the bones and cut it into pieces - the size is as desired, you can even grind it with a meat grinder. Return the meat back to the broth. Add pre-soaked beans and peeled whole potatoes. By the way, it would be a good idea to sort through the soaked beans and remove all the beans that are damaged by the bug.
Add beans, potatoes and all cooked meat to the broth
Cook the bean soup with meat at a low boil, then the beans will be cooked completely and will not crack or lose their shape. Typically, the cooking time for beans is from 20 minutes to 1 hour, this greatly depends on the type of beans themselves. Therefore, you should be guided by the readiness of the beans. Whole potatoes in the soup take more than 20 minutes to cook, but it is worth overcooking them a little, but so that they do not become mushy.
Boil the soup until the beans are ready
Remove the fully cooked potatoes from the soup, cut into pieces and place in a blender. Add 1-2 ladles of broth and grind the potatoes to a liquid puree. Broth can be added to keep the mashed potatoes very thin. Cook the bean soup with meat until the beans are fully cooked, then pour the prepared liquid mashed potatoes into the soup.
Grind the boiled potatoes into a puree and add them to the soup.
Cook the bean soup with meat for about 4-5 minutes, then add salt and spices to taste. I like meat first courses to be served slightly spicy, so at the very end of cooking I add 1-2 pinches of my favorite spice mixture, which I prepare myself. It consists of coarsely ground dry sweet and hot peppers, a dry mixture of Mediterranean herbs and granulated garlic.

The first course is very important in our daily diet for a healthy diet. In this article you can get acquainted with eight different hot recipes for your table.

Bean soup: general principles and methods of preparation

Recipes for this dish are found in the national cuisines of many countries around the world. This popularity is ensured by the content of a large amount of vitamins and amino acids in beans, as well as protein, which is absorbed much better than animals. They also contain a lot of microelements, especially sulfur, nitrogen and B vitamins, which elevate your mood. Green beans are used for cooking (most often in summer), but dried beans of various types are still more popular. They, of course, require heat treatment, but all the beneficial properties contained in them are preserved. Sometimes canned beans are also used for consumption. The most common types in our country are the American red and the classic white. It is best to prepare soups from legumes; they are perfectly absorbed by the body and normalize the functioning of the gastrointestinal tract. It will be healthier if you use meat broth as a basis.

Bean soup: food preparation

Despite all their obvious advantages, dried beans have one main drawback - they take a long time to cook. Therefore, we recommend that you prepare in advance. To significantly reduce the cooking time, they must be pre-soaked. You can leave it for a couple of hours, but a better effect can be achieved if you leave it overnight, then the beans will be saturated with moisture and soften. But you should not keep them in water for more than 10 hours, otherwise the fermentation process will begin. Beans should be poured with cold water, and, according to scientists, boiled water is best. This is how they produce substances that are practically not absorbed by the human body - oligosaccharides. If the room is too hot, it is better to put the beans in the refrigerator or other cool place so that they do not disappear. Be sure to throw away the remaining water after soaking, as it contains harmful substances.

Recipe No. 1: Soup with beans and meat

To enjoy the aroma and taste of wonderful meat bean broth, you can use any meat. Pork, beef, veal and chicken are equally suitable for this. You can take the meat on the bones - this will make the broth richer.

Ingredients:

meat - 500 g;
white beans - 250 g;
carrots - 2 pcs.;
onion - 1 pc.;
potatoes - 4 pcs.;
vegetable oil;
celery stalk;
spices.

Cooking method:

Pour the meat and beans with water in a saucepan and set to boil on the fire.
Cut 1 carrot into half rings and potatoes into cubes. Add them to the already prepared broth.
From the second carrot and onion, which we chop finely, we make a dressing for the dish, frying them in a frying pan with oil.
It is best to remove the cooked meat from the pan, separate it from the bone, chop it and put it back into the broth.
10 minutes after laying the potatoes, add the roast and the celery cut into rings.
Cook for about 20 minutes and add spices: salt, pepper, bay leaf to taste.
Keep it on the fire a little longer and let it brew after turning it off.

Recipe No. 2: Bean soup with chicken

We offer you soup with mushrooms. They will give the dish a special mesmerizing aroma and taste, as they combine perfectly with other ingredients. The best meat to use is chicken fillet, but if you don’t have that, then chicken wings (about 5 pieces) will also work.

Ingredients:

chicken fillet - 400 g;
red beans - 200 g;
mushrooms - 200 g;
potatoes - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
butter and vegetable oil - 1 tablespoon each;
chicken fat;
spices and herbs.

Cooking method:

Cook the legumes in 1.5 liters of water or broth until half cooked.
Add the chicken while preparing the vegetables.
Chop the mushrooms and fry them in a frying pan with vegetable oil and butter.
If you get a lot of juice from the mushrooms, then it can be poured into a separate container.
Fry chopped carrots and onions separately in chicken fat.
Add diced potatoes to the broth, and after another quarter of an hour add cooked vegetables.
5 minutes before complete readiness, pour in the mushroom juice, salt and sprinkle with herbs and seasonings.

Recipe No. 3: Tomato-bean soup with cheese

Another original recipe for a quick, but tasty and satisfying soup with the addition of legumes. It turns out rich and a little thick due to the cheese. You should be careful with salt; cheese and ketchup themselves are already salty, so don’t overdo it.

Ingredients:

chicken broth - 1.5 l;
canned beans in tomato - 1 can;
onion - 1 pc.;
tomatoes - 2 pcs.;
semi-hard cheese - 300 g;
tomato paste (ketchup) - 2 tablespoons;
olive oil - 1 tablespoon;
a mixture of ground peppers;
rosemary;
Bay leaf;
fresh greens.

Cooking method:

Finely chop the onion and tomatoes and fry in a frying pan with olive oil.
The broth should boil, after which we put the sautéed vegetables in it and cook for 10 minutes.
At this time, cut the cheese into cubes and melt it in a frying pan with tomato paste, stirring constantly so as not to burn.
Add to the broth along with the legumes. Keep for another 10 minutes and season with rosemary, bay leaf, and pepper.
Salt and let it brew. Before serving, decorate with fresh herbs.

Recipe No. 4: Bean soup with smoked meats

From smoked meats, you can take anything: pork ribs, smoked chicken wings, bacon, brisket, loin, etc. You can even combine different types. Bell pepper makes the recipe more tasty, but if it is not available, you can do without it. Dry beans can be replaced with canned ones, then they are added at the end of cooking. To enhance the flavor, we recommend adding a few tomatoes - fresh or pickled.

Ingredients:

smoked meats - 500 g;
carrots - 1 pc.;
onion - 1 pc.;
pepper - 1 pc.;
potatoes - 3 pcs.;
white beans - 200 g;
tomato paste - 2 tablespoons;
herbs and seasonings.

Cooking method:

Cook the beans for 20 minutes, then add the selected smoked meats.
Chop the vegetables to medium size and fry in a frying pan along with tomato paste and tomatoes.
Add chopped potatoes to the broth.
Let it sit for a quarter of an hour and top it with the frying that is ready by this time.
Before complete cooking, add salt, season and decorate with herbs.

Recipe No. 5: Serbian bean soup

Soup with bacon and garlic sausage will appeal to many men. It's delicious, spicy and filling. The main secret lies in the combination of seasonings.

Ingredients:

white beans - 220 g;
garlic - 1 clove;
onion - 200 g;
potatoes - 200 g;
tomatoes - 300 g;
lard - 150 g;
garlic sausage - 120 g;
seasonings: red pepper, parsley, dried marjoram, cayenne pepper;
green pepper pod;
tomato paste - 30 g.

Cooking method:

Cook the beans until half cooked.
Fry finely chopped bacon and onion in a frying pan. Add to the pan along with peeled and chopped potatoes, herbs and garlic.
Pour boiling water over the tomatoes, separate the peel and cut into slices, put in the broth.
Grind the green pepper and add it to the pan along with the seasonings.
Dilute the tomato paste in a glass of water and pour into the broth.
Chop the sausage last.
Cook everything together for another 7 minutes and turn off the heat. Let the dish brew a little.

Recipe No. 6: Bean soup from a can

A very quick recipe that doesn't require much effort on your part. At the same time, it is excellent for those who are on a diet, since it contains only vegetables, is light and tasty. You can experiment with vegetables and seasonings according to your wishes and personal preferences.

Ingredients:

canned beans - 1 can;
garlic - 1 clove;
green onions;
carrots - 1 pc.;
bell pepper - 1 pc.;
parsley;
mint;
salt;
vinegar.

Cooking method:

Cut carrots and peppers into small pieces.
Chop green onions and garlic.
Place herbs and vegetables in boiling water, previously salted and seasoned with vinegar.
Bring to a boil over high heat, and then keep on low for another half hour.
Add beans, chopped parsley and mint.
Turn off the fire and let it brew.
Can be served either hot or chilled. You can decorate the dish with a slice of lemon and add some crackers.

Recipe No. 7: Bean soup with beef

Another way to make meat broth is with the addition of nutritious beans. Its taste is very rich and pungent, and its smell is spicy and stimulating. A set of products is available for any housewife.

Ingredients:

beef - 300 g;
red beans - 300 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
green onions - 2 stalks;
raw smoked sausage - 200 g;
loin - 200 g;
Bay leaf;
ground red pepper.

Cooking method:

Cook the beans until tender, drain the water and leave for a while.
Now let's get to the beef. We wash it and set it to boil in salted water. As soon as it boils, reduce the heat and keep it for another 20 minutes, take it out, cut it into pieces and return it to the pan along with the legumes.
At this time, prepare the vegetables: cut potatoes, carrots, onions into small pieces and add them to the broth after 10 minutes. Cook for another quarter of an hour.
Cut the smoked loin and sausage into slices and throw them into the pan along with the bay leaf.
We keep it on the fire for a little longer, and then let it brew.
Spicy lovers can season with red pepper before serving.
Sour cream is an ideal addition to the dish.

Recipe No. 8: Bean soup with salmon

There are many recipes for bean soup with meat, but fish should not be ignored. We present to your attention an interesting dish with salmon and mustard. Delicate, but at the same time refined taste will pleasantly surprise you.

Ingredients:

green beans - 500 g;
carrots - 3 pcs.;
potatoes - 4 pcs.;
onions - 4 pcs.;
garlic - 1 clove;
salmon fillet - 250 g;
mustard - 1 tablespoon;
lemon juice - 2 tablespoons;
dill, salt, pepper, oil.

Cooking method:

Peel, wash and chop the potatoes and carrots.
We free the beans from the pods.
Finely chop the onion and garlic and fry in a frying pan.
We start cooking everything with potatoes, then add beans and onions one by one at intervals of 10 minutes.
Cut the fish into cubes and sprinkle with lemon juice.
Place it in the pan a couple of minutes before it is fully cooked along with dill, mustard, salt and pepper.
Before serving, garnish with a slice of lemon and sprigs of dill.

Tricks that will make cooking easier for you and improve the results:

If you want to cook everything quickly, then instead of dried beans it is better to take ready-made, canned ones. There is no need to cook it for an hour and soak it in water in advance; just add it 10 minutes before the dish is completely ready.
The water after soaking the beans must be drained, as it contains harmful substances.
It is best to store legumes in a cool, dry place, just like when soaking them.
Boiled water is better for soaking.
To make the beans soften faster, it is better to salt them after 35-40 minutes of cooking. Salt slows down the cooking of legumes.
A couple of bay leaves and a little pepper highlight the taste of bean soup.
After 5 minutes of cooking the beans, it is better to replace the water. If there are harmful elements left in it after soaking, then this time is enough to get rid of them.

Delicious, rich bean soup is what you need for a hearty lunch. You can cook from raw beans, or you can add canned beans - quick and easy!

Bean dishes are considered not only filling and very nutritious, but also very healthy. After all, beans contain a huge amount of vitamins, which are so necessary for the proper functioning of human organs.

It has a particularly good effect on the functioning of the heart and blood vessels. Therefore, you should not neglect this product, but at least once a week prepare some dishes from it.

300 grams of red beans;
Potato tubers – 3-4 pieces;
1 carrot;
Onion – 1 piece;
1 liter of beef or chicken broth;
Tomato paste – 70 grams;
Salt - according to your preference and taste;
Seasonings and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

The beans need to be sorted the day before, washed and filled with water. Leave it in the water for 5-6 hours, due to this it will cook faster.

Place the pan with the broth on the stove, add another 1-1.5 liters of water and heat it up.

As soon as the liquid begins to boil, drain the water from the beans and add them to the broth. Boil for 30-40 minutes.

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

Remove the skins from the onion and cut into small squares.

We wash the carrots, remove dirt and cut them into strips.

We put a fryer with vegetable oil on gas and first add onion pieces there. Fry for a couple of minutes until golden.

Season everything with tomato, add salt, spices and seasonings. Mix everything and simmer the ingredients for another 4-5 minutes over low heat.

After half an hour of cooking the beans, add the potatoes and boil for 10 minutes.

Rinse the greens and cut into small pieces.

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Recipe 2: Delicious Bean Soup Without Soaking

Lenten dishes, that is, those cooked without meat, eggs and other animal products, are included not only in the menu of vegetarians or those who fast for religious reasons. Such dishes are useful for everyone - they are tasty, dietary and varied. Of the first courses, the recipe for lean bean soup is especially good, and I like it in several variations.

lean bean soup, where the red bean recipe includes a lot of different vegetables. It can be prepared at any time of the year. During the season, use fresh vegetables; in winter, frozen ones are perfect. The cooking process itself is not complicated and will take little time if you boil the beans first.

You can cook lean red bean soup on the stove or in a slow cooker. If you have a pressure cooker, use it to boil the beans. This process will take about 20-30 minutes, without pre-soaking in cold water.

dry beans - 320 g
potatoes - 650 g
carrots - 200 g
onion - 230 g
celery root - 260 g
sweet pepper - 150 g
sunflower oil - 30 g
salt - to taste
ground black pepper - to taste
bay leaf - 2-3 pcs.
water - 3-4 liters
greens - to taste.

Before boiling, rinse the beans thoroughly in running water. You can mix bean varieties for soup, just choose beans with approximately the same cooking time.

I boil beans in a pressure cooker for 25 minutes on the “stew/beans” setting. Otherwise, fill the swollen beans with fresh water and put on fire. Boil it. Boil for 2-3 minutes, drain in a colander and rinse with cold water. Fill with cold water again and bring to a boil. Repeat this procedure 3-4 times, and only then boil until soft.

Prepare potatoes and celery. Peel and rinse root vegetables. Cut into small cubes.

Boil about 2 liters of water. Add potatoes and celery root to boiling water. Bring to a boil again. Cook for 10-15 minutes until soft.

In a frying pan in sunflower oil, fry the chopped onions and grated carrots until soft.

Once the potatoes and celery are soft, add the cooked beans. Stir, boil and cook for 5-7 minutes over low heat.

Add chopped bell peppers and fried vegetables. Season to taste with ground black pepper, salt, and add bay leaf. Bring to a boil. Cook for 5-7 minutes.

Wash any aromatic greens, chop finely and add to the soup. Stir and turn off the heat. Let it brew a little under the lid.

Delicious lean bean soup is ready.

Recipe 3: Canned Bean Soup

Canned bean soup is by far the fastest way to make soup. It is prepared extremely simply. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and the vegetable dressing will quickly fry while the potatoes are boiling. Total: it will take you no more than 20-25 minutes to prepare a tasty, satisfying and rich soup.

This recipe definitely deserves your attention and is worth adopting!

Potatoes (medium) – 3-4 pcs.;
Carrots – 1 pc.;
Bell pepper – 1 pc.;
Onions – ½ pcs.;
Canned red beans – 1 b.;
Tomato paste – 1-2 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Water or broth - 1 l;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

Boil water in a kettle or broth in a saucepan on the stove. You can use broth made from any type of meat or vegetables. Choose beef or pork bone broth for a rich and nourishing soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut into small cubes. The smaller the cubes, the thicker and quicker the soup will be. Add the potatoes to the pan and lightly add salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, cook for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Next, to save maximum time, turn on the second burner, place a frying pan with vegetable oil on it and, while cooking the potatoes, prepare the tomato and vegetable frying for the soup. Peel the onions and carrots, cut out the seeds from the peppers, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into small cubes, and the pepper can be cut into larger cubes.

By this time the oil has already warmed up enough. You should start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), add peppers and carrots to it.

Cover the frying pan with the vegetables and simmer them until soft - this usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable frying. l. water so that the fry does not burn. After 7 minutes, add tomato paste to the vegetables and mix well.

Keep the frying on the stove with the lid closed for about 1-2 minutes and add it to the already prepared potatoes in the pan.

Drain the canned beans in a colander and rinse them well with cold water.

Add canned beans to the resulting soup.

If desired, season the bean soup with spices and add a bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Cover the soup with a lid and let it brew for 15 minutes with the stove off.

Serve the soup in portions, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a delicious and nutritious dish. It is great for diversifying the menu, especially when you get tired of traditional soups and borscht.

beans 2/3 tbsp.
meat 400 g
potatoes 2 pcs.
carrots 1 pc.
vegetable oil
tomato juice 1 tbsp.
garlic
black pepper
Bay leaf
greens (fresh or dried)

The beans must be filled with water in advance and left for at least 3-4 hours, and ideally overnight. In general, there are different types of beans: one boils well, it is great for mashed potatoes or cutlets, while the other softens well when cooked, but at the same time retains its shape, which is what should be used for soup.

Note: if the beans take a long time to cook and remain firm, then most likely they are from last year. After the beans have been in the water for several hours, the latter must be drained. Then put this type of legume in boiling water and cook until tender. This takes from 30 to 60 minutes.

Put the meat to cook. After 30 minutes of boiling, drain the broth and add new water to the meat. Peel, wash and grate the carrots on a coarse grater. Fry. Add to broth.

Note. If you want the carrots in the soup to be a bit firm, add them to the broth at the very end. Pour tomato juice into a frying pan with vegetable oil. Boil a little.

Add chopped garlic, bay leaf, pepper, salt. Cook for another 1 minute and turn off.

Peel, wash and cut the potatoes into medium cubes.

After 1 hour of cooking, remove the meat, cut it and return it to the broth.

Place the potatoes in the broth and lightly salt them. Cook until done.

At the end, add boiled tomato juice, beans, and spices. 1 minute after boiling, turn off the heat. Let the soup brew for 20-30 minutes.

When serving, add greens to the white bean soup.

Recipe 5: bean soup with chicken (step-by-step photos)

I suggest preparing a very tasty and satisfying bean soup with chicken. The soup has a velvety texture, very aromatic and rich. Bean lovers will definitely love this soup.

400 g chicken meat (two drumsticks and fillet);
2 cups dry beans;
1 carrot;
1 onion;
1 tbsp. l. seasonings from dry vegetables;
1 bay leaf;
salt, ground black pepper;
vegetable oil.

Add onion and carrot dressing to bean soup, add bay leaf, bring to a boil and turn off. Let the soup sit for 20 minutes and serve.

Delicious and aromatic bean soup with chicken is ready.

Recipe 6: Bean soup with lamb and garlic

lamb ribs – 0.5-0.7 kg;
white beans (dry) – 1 cup;
carrots (large) – 1 piece;
onion (large) – 1 piece;
2-3 potatoes;
tomato paste – 1-2 tbsp;
salt, peppercorns, ground pepper, bay leaf;
garlic for serving.

Beans must be soaked overnight in cold water. Then boil until almost done in NOT salted water.

We wash the lamb ribs, peel them if necessary, fill them with cold water and cook the broth.

Cook for about an hour and a half, remembering to skim off the foam. About 10 minutes before it’s ready, add the peppercorns and bay leaf.

Strain the finished broth, cool the ribs slightly and separate the meat from the bones.

Peel the onion and finely chop it. Lightly fry in fat or butter.

Add carrots cut into small cubes to the onion and fry over medium heat for another 2-3 minutes.

Add tomato paste, stir and fry for another couple of minutes.

In the prepared strained broth we place the meat, beans boiled until half cooked and diced potatoes. Cook everything together for about 30 minutes (until the potatoes and beans are soft). Add the fried vegetables to the soup and cook over low heat for another 7-10 minutes. Salt to taste!

Add the garlic directly to the plates just before serving. And don't forget about freshly ground pepper.

The taste and aroma are divine!!!

Recipe 7, step by step: bean soup with mushrooms

Bean soup with dried mushrooms is a very old dish. More than one generation of housewives prepared soup with mushrooms and beans in their kitchens, inhaling the aromas of the pan and giving in return a piece of their culinary talent. Now it’s our turn to fast and try to make aromatic bean soup with mushrooms with our own hands.

But first, a little about the dish itself. Despite the fact that the set of ingredients used is very small, the lean bean soup turns out to be very rich in taste. The combination of beans, potatoes, standard frying for soups and mushrooms is very, very successful.

potatoes - 5 pcs. (medium size);
beans - 0.5 cups;
carrots - 1 pc.;
onion - 1 pc.;
water;
dried mushrooms 15 gr.;
flour 1 tablespoon (even with the sides of the spoon);
vegetable oil;
salt;
black pepper.

Making bean soup with dried mushrooms starts with the mushrooms. They give it that unique, recognizable and interesting taste and aroma.

Before you start implementing the recipe, you need to soak the mushrooms for 2-3 hours. To do this, you first need to wash them a little, and then fill them with water, covering them completely. At first they may float to the surface, but later, when they absorb water, they will sink to the bottom.

Peel the potatoes and cut into small pieces.

Chop the onion as finely as possible; for this you will need a very sharp knife. Cut the carrots into small strips.

Place the frying pan on the fire, and when it is well heated, add 2 tablespoons of vegetable oil. Place the onions and carrots in the pan and fry a little.

Add flour and mix well to combine all ingredients, keep on fire for a while.

Pour in approximately 100 ml of water, dividing it visually into 2 parts. After adding the first one, stir the resulting mixture, then pour in the rest. Due to the combination of flour and water, at first you will get a fairly thick mass, after the second portion it will look a little different. Mix well so that you do not have any lumps that will spoil the appearance of the finished soup.

Place the roast in a saucepan and add the boiled beans. You will have to take care of beans, like mushrooms, earlier. You can use baby beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To prepare it relatively quickly, you should, for example, fill it with water in the evening and leave it overnight. In the morning, put on the fire, and add water as it evaporates, cook until soft.

When the potatoes are soft, your soup is almost ready. If you do not fast, you can put 50 grams in a saucepan. butter.

Now all that’s left to do is add bay leaf, black pepper (a generous portion) and parsley to the soup and, closing the lid, leave for 20 minutes to let the soup steep.

Recipe 8: Bean soup with smoked sausages

canned beans in tomato - 1 can;
smoked sausages - 3 pcs;
ham - 150 gr;
potatoes - 2 pcs;
roasting (carrots and onions) - 70 g;
salt and spices - according to vinegar

Put water on fire. Cut the potatoes into cubes, slice the sausages, pour it all into the water.

After about five minutes, add the beans canned in tomato. I also added fried onions and carrots. Salt to taste, add bay leaf and allspice.

Cook until the potatoes are ready. In total, preparing this soup takes about 20-25 minutes, and the result is a tasty, rich and very aromatic soup.

Recipe 9: red bean soup (step by step with photo)

Classic bean soup is hearty, tasty and healthy (beans contain many useful microelements and vitamins).

There are many cooking variations. A distinctive feature of red bean soup is its rich color. The meat also takes on a beautiful, slightly reddish hue.

Beans - 300 gr.
Meat - 300 gr.
Carrots - 1 pc.
Onion - 1 pc.
Tomato sauce - 100 gr.
Potatoes - 3 pcs.
Paprika, herbs, salt - to taste

Take the beans, wash them, and fill them with cold water for 4-12 hours. There should be much more water than beans, as it will be absorbed. It is most convenient to do this in the evening at night, so that you can start cooking in the morning. Soaking beans is necessary in order to speed up the cooking process.

Don't be alarmed that classic bean soup will take you all day, it absolutely won't. It is enough that you are at home at this time, it will cook itself! Most of the time is spent on soaking the beans and boiling them, but here no special effort is required on the part of the housewife.

Place the beans and meat in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give a wonderful broth and enough meat.

Cover everything with a lid, bring to a boil and cook over low heat for 2.5 hours. The process will speed up if you use a pressure cooker (I have a Sincro Click lid, with its help the amount of time is reduced by 2 times, to 1-1.5 hours).

Let's prepare the remaining ingredients: potatoes and vegetables. Peel the potatoes (if they are young, you can even peel them), cut them into 0.5-0.7 cm cubes. Grate the carrots on a vegetable grater, finely chop the onion.

Place the potatoes in a saucepan and continue cooking over low heat. If it turns out that too much liquid has evaporated from the pan, you can safely add boiling water; this will not affect the taste.

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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.