Home Salads and snacks Cook's bean soup. Bean soup made from canned beans. Potato bean soup

Salads and snacks

Cook's bean soup. Bean soup made from canned beans. Potato bean soup

Step-by-step preparation of bean soup (classic recipe):

Pre-soak the beans, taking into account the tips described above.
Then fill the beans with water and put on the stove to cook.
Wash the meat, cut into pieces, add water and cook over low heat after boiling.
Peel one carrot and cut into half rings.
Peel the potatoes and cut into cubes.
Add vegetables to broth when ready.
Peel the second carrot and onion, chop finely and fry in a frying pan with butter.
Place the roast in the pan 10 minutes after adding the potatoes.
Boil the soup for 20 minutes and season it with salt, ground pepper, and bay leaf.
Let the soup simmer for 5 minutes, remove from the stove and leave to steep for another 15 minutes.
Serve the first course with crackers, croutons or bread.

Using canned food to cook soup will significantly reduce the cooking time. And if the broth is prepared in advance, then the time will generally decrease significantly. At the same time, this food will perfectly relieve fatigue after a working day and replenish the body with a large amount of vitamins.

Ingredients:

Potatoes - 2 pcs.
Canned beans - 1 can
Carrots - 1 pc.
Onion - 1 pc.
Chicken broth or water - 2 l
Tomato puree - 2 tbsp.
Flour - 1 tsp.
Spices - to taste
Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup from canned beans:

Peel the potatoes and cut into large cubes.
Fill it with water and boil until half cooked for 10 minutes.
Peel the carrots and onions, finely chop them and sauté in a frying pan in oil until light golden brown.
Add the sautéed vegetables to the pan.
Add chicken broth and cook for 5 minutes.
Strain the beans through a fine sieve and add to the pan.
Next, pour in the tomato paste.
Season the soup with pepper and salt.
To thicken the soup, pour flour through a sieve and mix well.
To make the soup more flavorful, leave it to steep for 15 minutes with the lid closed.

In late autumn and frosty winter, homemade bean soup will perfectly warm you up. There will definitely not be anyone indifferent to such a rich, satisfying, slightly spicy dish.

Ingredients:

Smoked meats (ribs, brisket, loin, chicken wings) - 0.5 kg
Beans - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Bell pepper - 1 pc.
Tomato paste - 100 g
Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with smoked meats:

Pre-soak the beans and soak for at least 3 hours.
Then tip it onto a sieve, rinse and fill with fresh water.
Cook the beans for 20 minutes and add smoked meats.
Continue cooking until the beans are soft. Then add the peeled and diced potatoes. Cook it for 15 minutes.
Peel the sweet pepper from seeds with partitions and cut into strips.
In a frying pan in vegetable oil, fry the bell pepper, onion and carrots.
When the frying is ready, add tomato paste and fry for 1-1.5 minutes.
Transfer the vegetable mixture to the soup, season with salt, spices and herbs.

Bean soup made from red beans with sausages is an express soup that can be prepared very quickly. Since the recipe uses ready-to-eat canned beans, and the sausages do not require long-term heat treatment.

Ingredients:

Sausages - 0.5 kg
Carrots - 1 pc.
Onions - 1 pc.
Canned red beans - 2 cans
Potatoes - 2 pcs.
Salt - 1 tsp. or to taste
Ground black pepper - a pinch
Vegetable oil - for frying

Step-by-step preparation of bean soup with sausages:

Peel the potatoes, cut into pieces and place in boiling water.
Peel the onions and chop them into half rings.
Peel the carrots and grate on a coarse grater.
In a frying pan in vegetable oil, fry the carrots and onions.
Place the roast into the pan.
Next, add the beans from the can and the bay leaf.
Add salt, pepper and cook the soup until almost done.
10 minutes before the end of cooking, add the sliced sausages.
Boil the soup for 1 minute and turn off the stove.
Leave the soup to steep for 10 minutes and pour it into bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful microelements. And since mushrooms are used in the recipe, the soup turns out to be lean, which means it is suitable for fasting people.

Ingredients:

White beans - 200 g
Champignons - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Tomato paste - 2 tbsp.
Salt - 1 tsp. or to taste
Ground black pepper - a pinch
Vegetable oil - for frying

Step-by-step preparation of bean soup with mushrooms:

Wash the champignons, cut into pieces and fry in a frying pan.
Peel the carrots and onions, finely chop them and sauté in a frying pan in vegetable oil.
Place the roasted vegetables and fried mushrooms in a saucepan.
Place the beans on a sieve to drain all the brine and place in the pan.
Fill everything with water and add tomato paste.
Season the soup with salt and ground pepper and simmer over low heat for 10 minutes.

Bean soup in a slow cooker will help out busy housewives. Because this electrical appliance will allow you not to hover around the stove, but to prepare a tasty and satisfying dish with minimal time and effort.

Ingredients:

Boneless lamb - 400 g
Canned red beans - 1 can
Potatoes - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - for frying
Ketchup - 4 tbsp.
Bay leaf - 2 pcs.
Ground black pepper - a pinch
Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with lamb in a slow cooker:

Wash the lamb, cut into small cubes, place in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the “Fry” mode.
Peel and cut the potatoes, onions and carrots: potatoes with carrots into strips, and onions into small cubes.
Place the onions and carrots in the slow cooker with the meat, add salt and a bay leaf.
Top with potatoes and canned red beans along with the brine.
Add ketchup and fill everything with water. Adjust the amount of water yourself, depending on the desired thickness of the soup.
Add spices and salt to the dish.
Close the multicooker with a lid and turn on the “Stew” mode.
Cook the soup for 45 minutes, then taste and adjust if necessary.

Canned bean soup falls into the category of express recipes, simple and very quick to prepare. There is no need to soak the beans overnight; cook them for hours until tender, constantly adding water. It is enough to boil the potatoes, fry the vegetables in a frying pan and add a jar of prepared beans at the end of cooking. Just 15-20 minutes, and a tasty, nutritious and rich soup can be served. A great dish for bachelors and busy businesswomen, isn't it?

You can make your own changes to the basic bean soup recipe. Its taste will differ depending on what kind of beans you take: white, red, in their own juice or in tomato sauce. In the latter case, you can not add tomato paste to the soup or add very little of it, just 1 teaspoon for a more saturated color. By the way, instead of paste, fresh tomatoes or in their own juice, blanched and pureed, are suitable.

You can make bean soup with water, vegetable, chicken or beef broth, with beef or chicken. Or you can even turn it from lean to meat in just 2 minutes - just add two finely chopped sausages fried in a frying pan at the very end of cooking. Smoked meats will perfectly complement bean soup, making it more satisfying and nutritious.

Ingredients

potatoes 2 pcs.
1 can canned beans
onions 1 pc.
carrots 0.5 pcs.
water or broth 1 l
bell pepper 0.5 pcs.
vegetable oil 1 tbsp. l.
tomato paste 3 tsp.
salt 1 tsp.
mixture of ground peppers 2 wood chips.
mixture of Italian herbs 2 wood chips.
bay leaf 1 pc.

How to make canned bean soup

Peel the potatoes and cut into cubes. Place it in a saucepan or saucepan and fill it with water. Place on medium heat and cook for 10 minutes from the moment it boils. If you want to cook a thick soup, increase the number of potatoes to 3-4 pieces. If you want to speed up the cooking process, fill the potatoes with boiling water rather than cold water.
While the potatoes are cooking, we are preparing the frying for the bean soup. Peel a large onion and chop it into small or medium cubes. Fry the onion in preheated vegetable oil until soft. You shouldn’t overcook it too much, otherwise the dressing will taste bitter.
Add carrots to the frying pan with the sautéed onions, which must first be peeled and grated (you can use a special Korean grater or a regular one with small holes). Fry vegetables for 3-4 minutes until soft.
Add a little bell pepper, cut into small cubes, fry for a couple more minutes and remove the pan from the heat. Poached bell peppers will add a very distinct flavor to the soup. If you don’t have fresh ones on hand, frozen or, in extreme cases, pickled sweet peppers will do. But it is necessary to add it so that the soup sparkles with all the flavor notes and turns out very rich and aromatic.
Place the fried vegetables in the pan and cook for another 5-7 minutes until the potatoes are fully cooked.
Add a can of canned beans (500 g) to the soup. If you use beans in their own juice, be sure to rinse them under cold water to remove any unappetizing mucus before adding them to the pan with the other ingredients. If you add beans canned in tomato sauce, there is no need to rinse them; add the entire contents of the can to the pan immediately.
Immediately add tomato paste - you will need 3 teaspoons for soup with canned beans in their own juice or 1-2 tablespoons if the beans are in tomato sauce. Add salt to taste, bay leaf, as well as a mixture of ground peppers and dried herbs. If you like it spicy, you can add some fresh or dried chili peppers, cut into very small cubes.
Bring the soup to a boil and remove the pan from the heat. At this stage, you can finish cooking or add smoked sausages at the very end of cooking - before that they need to be chopped and separately fried in a small amount of vegetable oil until golden brown.

After a couple of minutes, when the bean soup has infused a little under the lid, it can be served. Before serving, sprinkle with finely chopped parsley; you can add a spoonful of homemade sour cream to the dish.

On a note

If desired, you can thicken the soup with canned beans. To do this, just add 1 tablespoon of flour to the roast, heat it for a minute, and then add the vegetable dressing to the soup.
If you don't like the sour taste of tomato paste, you can add 0.5-1 teaspoon of sugar - it will completely neutralize the acid.

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.

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.

Preparation

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.

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.

Red bean soup is invariably popular in national cuisines for a number of reasons. Firstly, beans, like all legumes, are rich in vegetable protein, fiber and microelements - which means that all dishes made from them are satisfying and healthy. Secondly, it goes well with a wide variety of products, so you can diversify the menu within a wide range. Finally, it's simply delicious. The peculiarity of bean soup is that the longer it sits, the tastier it becomes over time.

To prepare the soup, take both raw beans and ready-made beans - boiled or canned. The combination of beans with smoked products - bacon, brisket, etc. is especially popular. And for vegetarians, there are many delicious meat-free recipes.

In the proposed recipes, the consistency of the soup can be varied to your taste from liquid broth to thick puree.

Cook's tip: how to cook beans. First, soak it in cold water for 8-12 hours; it is better to put the pan in the refrigerator. Then drain the water, pour the beans into a saucepan, add fresh water, cook until tender for 50-90 minutes, depending on the type of beans. Drain the water again and add fresh water. Bring to a boil, add salt and cook for 3 minutes. Place the cooked beans in a colander.

How to make red bean soup - 18 varieties

This bean soup can be made in both meat and vegetarian versions. Here's a meat-free recipe. For meat soup, you first need to cook the meat, then add beans to it, and then follow the recipe given.

Ingredients:

Red beans - 300 g
Potatoes - 1 pc.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 2-3 cloves
Tomato - 1 pc.
Celery root - to taste
Greens - to taste
Spices - to taste
Vegetable broth - 0.5 l

Preparation:

Pour water over the beans, add spices (for example, bay leaf, black peppercorns) and cook until they become soft.

Chop the remaining vegetables and simmer for 10 minutes. Salt and pepper. Then put them in a pan with beans, add vegetable broth and cook for another 15 minutes.

Perhaps the simplest and fastest soup, no frills. It uses ready-made beans, canned or boiled, so cooking takes a minimum of time. It can be prepared with either water or vegetable broth (for vegetarians) or meat broth.

Ingredients:

Boiled or canned beans - 250 g
Potatoes - 1 pc.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Cilantro
Onions - 1 pc.
Garlic - 1 clove
Ground black pepper - to taste
Water or broth - 1.5 l

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic, cilantro. Grate carrots and tomatoes on a coarse grater.

Fry the onion along with carrots and garlic. Add grated tomatoes. Add salt, pepper, stir and simmer for 5 minutes.

Pour water/broth into a saucepan, add potatoes, cook until tender. When the potatoes are cooked, add the fried vegetables, beans and cilantro to the pan. Cook for 5 minutes.

Another simple recipe. Here the bean soup is tomato, with tomatoes in their own juice.

Ingredients:

Hunting sausages - 300 g
Potatoes - 700 g
Tomatoes - 400 g
Onions - 1 pc.
Spices, herbs - to taste
Water - 3.5 l

Preparation:

Peel the potatoes, cut them and put them to boil. Remove the skins from the tomatoes and grind them in a blender (or on a grater).

Chop the onion and sausages and fry together for 5 minutes. Add all ingredients to water and cook until potatoes are ready.

This is one of the variants of lobio - a dish of Georgian cuisine. When the beans are cooked, you need to lightly mash them with a masher - not to the consistency of puree, but so that whole beans remain.

Ingredients:

Fresh red beans - 250 g
Onions - 1 pc.
Garlic - 2 cloves
Walnuts - 5-6 pcs.
Prunes - 10-12 pcs.
Dry mint, basil, cilantro - to taste

Preparation:

Pour cold water over the beans, bring to a boil, reduce heat, and simmer over low heat for 2 hours.

Finely chop the onion and fry in vegetable oil. Chop garlic and nuts.

When the beans are boiled, add prunes, onions, garlic and nuts to the pan and cook for 5 minutes. Lastly, add herbs, red pepper and salt to taste.

Delicious and beautiful soup. But to ensure that it is not too watery, it is recommended to experiment with spices. For example, add chili, cumin, turmeric, coriander - this will add brightness to the dish.

Ingredients:

Red beans - 105 g
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onions - 1 pc.
Leek - 1 pc.
Zucchini - 1 pc.
Pumpkin - 400 g
Tomato puree - 1 tbsp.
Celery stalk - 2 pcs.
Vegetable broth - 1 l
Water - 1.5 l
Parsley, spices - to taste

Preparation:

Heat vegetable oil in a saucepan, add finely chopped leeks and onions, sauté for 2-3 minutes.

Dice the potatoes, carrots, zucchini and celery, add to the pan, cook for 3-4 minutes. Then add tomato puree and simmer for another 1 minute.

Pour in water and broth, bring to a boil, reduce heat, simmer over low heat for 20 minutes.

How to prepare celery stalks. This uses part of a bunch of stems from root to foliage. Throw away the thin stems, and peel the thick ones with a knife to remove the hard skin.

Add beans, parsley, diced pumpkin to the pan and cook for another 20 minutes. Sprinkle with spices and serve with crispy toast.

A vegetarian soup that can be prepared as a puree soup.

Ingredients:

Dried red beans - 400 g,
Potatoes - 5 pcs.
Carrots - 2 pcs.
Onion - 3 pcs.
Celery - 2 stalks
Tomato paste - 1 tbsp. l.
Water/broth - 2 l

Preparation:

Soak the beans in cold water for 8-10 hours. Then drain the water, add fresh water, and cook until done (1-1.5 hours).

20 minutes before readiness, add diced potatoes.

Chop onion, carrots and celery, fry in vegetable oil until golden brown, add tomato paste.

10 minutes before they are ready, add them to the pan with the beans. Salt and add spices to taste.

You can add sour cream and a slice of lemon to the plates.

Recipe for a tender and delicious soup with chicken breast.

Ingredients:

Beans - 200 g
Potatoes - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 2 tbsp. l.
Chicken breast - 1 pc.
Cilantro, thyme, oregano - to taste

Preparation:

Let the beans cook; when they become soft, add the potatoes. Fry onions, carrots, tomato paste and chicken fillet, add to the pan, cook for 5 minutes.

Sprinkle with herbs before serving.

The soup is prepared in just 20 minutes using the Multicook function.

Ingredients:

Canned beans - 400 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Smoked sausage - 200 g
Herbs, spices - to taste

Preparation:

In the multicooker, set the “Fry” mode, pour in vegetable oil, add chopped onions and carrots, and sauté.

Then add beans, potatoes, sausage, pour 1.5 liters of hot water, stir, add salt, turn on the “Multi-cook” function for 20 minutes and 130°C.

You can diversify the bean soup with homemade noodles.

Ingredients:

Beans - 400 g
Sausage - 150 g
Bacon or ham - 150 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves

To prepare homemade noodles:

Flour - 0.5 l
Eggs - 2 pcs.
Water - 200 ml

Preparation:

Boil the beans, drain the water. Chop potatoes, carrots, onions, garlic, smoked meat, add to beans. Pour hot water, add salt, cook until tender.

Knead the dough, cut the noodles. Boil it in salted water, drain in a colander. Add the finished noodles to the soup.

Lobio, a bean dish, is popular in Georgia and the Caucasus in general. Unlike Russian cuisine, bean soup is usually prepared here without potatoes and carrots.

Ingredients:

Beans - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Walnuts - 1 cup
Butter - 50g.
Salt, ground red pepper, cilantro, parsley - to taste

Preparation:

Boil the beans. When it softens, crush it a little with a masher. Salt and pepper.

In a frying pan, sauté onions in butter. Add it to the beans and cook for another half hour. Then add chopped nuts, garlic, herbs.

Remove from heat and leave to steep for 10-20 minutes.

Tomatoes in one form or another are included in almost all bean soup recipes. Here they also added sweet pepper.

Ingredients:

Beans - 350 g
Tomatoes - 3 pcs.
Bell pepper - 2 pcs.
Chicken broth - 600 ml
Onion - 1 pc.
Garlic - 3 cloves
Salt, pepper, coriander - to taste

Preparation:

Soak dry beans overnight in cold water. Fry onion and garlic in a saucepan, add beans, broth, and salt. Cook for 1-1.5 hours.

Chop the tomatoes and bell peppers and add to the soup. Cook for another 15-20 minutes.

In this recipe, you need to first prepare the beef: add cold water, bring to a boil, remove the foam. Only after this, cook the meat with the remaining ingredients in a slow cooker.

Ingredients:

Beans - 400 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onion - 2 pcs.
Beef - 350 g
Water - 2.5 l
Spices, herbs - to taste

Preparation:

Fry chopped onions in vegetable oil in a slow cooker. Chop the remaining ingredients.

Pour hot water into the multicooker, add meat, beans, carrots, set the “Soup” mode for 2 hours. Half an hour before cooking, add the potatoes.

An easy and delicious mushroom soup with red beans.

Ingredients:

Red beans - 150 - 200 g
Champignons - 300 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - 1 tbsp. l.
Salt, spices - to taste
Water/broth - 2 l

Preparation:

Pour the pre-soaked beans into boiling water (or broth) and cook over low heat.

Fry the champignons for 3 minutes, then add chopped onions and carrots to the frying pan and sauté.

Add potatoes to the finished beans, bring to a boil, add frying, cook for another 5 minutes.

Original recipe for meat soup with cabbage and celery.

Ingredients:

Beans - 400 g
Beef brisket - 600 g
Carrots - 2 pcs.
Cabbage - 500 g
Celery root - 100 g
Onion - 2 pcs.
Soy sauce - 1 tbsp. l.

Preparation:

Boil the beef in one piece in cold water for 2 hours. Add spices to the water - bay leaf, parsley stems, cilantro, allspice, chili. When the water boils, remove the foam.

Chop onion, carrots, celery and cabbage. Fry the onion, then add carrots and celery to the pan and sauté for 10 minutes.

Boil the beans. Pour fresh water, add shredded cabbage, sautéed vegetables, chopped beef. Salt, add soy sauce.

Minestrone is one of the most common soups in Italy. It is prepared from any seasonal vegetables and herbs, sometimes adding rice or pasta.

To make the minestrone very rich and aromatic, you need to fry the vegetables over low heat.

Ingredients:

Boiled or canned red beans - 400 g
Green beans - 200 g
Canned tomatoes - 800 g
Grated tomatoes - 400 g
Onions - 1 pc.
Garlic - 4 cloves
Celery stalk - 2 pcs.
Carrots - 1 pc.
Chicken broth - 1.5 l
Figured pasta - 0.5 cups
Parmesan - 0.3 cups
Oregano, basil - to taste

Preparation:

Heat olive oil in a thick-walled saucepan, add chopped onion and garlic, sauté for 5-10 minutes. Add carrots, celery, green beans, simmer for another 5 minutes.

Pour in the broth, add the tomatoes, and bring to a boil. Cook for 10 minutes. Add pasta and red beans, add salt and cook for another 10 minutes.

In minestrone bowls, sprinkle with basil and grated Parmesan.

Spanish recipe with smoked chorizo sausages. For the lazy housewife, since it is prepared quickly from canned beans.

Ingredients:

Canned red beans - 400 g
Canned white beans - 400 g
Smoked chorizo sausage - 250 g
Canned tomatoes - 400 g
Onion - 2 pcs.
Garlic - 2 cloves
Tomato paste - 2 tbsp. l.
Bell pepper - 1 pc.
Chili pepper - 1 pc.
Parsley, oregano, salt - to taste
Vegetable broth - 300-400 g

Preparation:

Chop the onion and sausage and fry them together in olive oil. Add tomato paste, fry for another 3 minutes.

Pour in the broth and canned tomatoes, stir and bring to a boil. Cover with a lid and leave to simmer for 15 minutes.

Chop the peppers and add to the pan along with the beans, spices and herbs. When the soup boils, remove from heat and leave to steep for 20 minutes.

An original quick-cooking recipe made from canned vegetables and without potatoes. Here the soup is prepared not with water or broth, but with tomato juice.

Ingredients:

Canned red beans - 400 g
Canned corn - 200 g
Canned green peas - 200 g
Onions - 1 pc.
Tomato juice - 0.6 l
Bacon - 10 strips
Ketchup - 2 tbsp.
Tabasco sauce - 0.5 tbsp.
Spices, herbs - to taste

Preparation:

Chop the onion and bacon and fry together for 4-5 minutes. Pour tomato juice into the pan and bring to a boil. Add fried onions with bacon, ketchup, corn, cook for 2-3 minutes. Then add peas, spices, Tabasco sauce and cook for another 2-3 minutes.

Classic meat bean soup with the addition of fresh or sauerkraut.

Ingredients:

Beans - 200 g
Potatoes - 800 g
Carrots - 150 g
Fresh or pickled cabbage - 200 g
Onion - 1 pc.
Ketchup or tomato paste - 3-4 tbsp. l.
Meat - 0.5 kg

Preparation:

Chop the meat, cook for 1 hour, add salt. Add pre-soaked beans to the meat and cook for another 30-40 minutes. Then add potatoes and cabbage, cook for 10 minutes.

Chop onions and carrots and fry in vegetable oil. Add tomato paste and cabbage, simmer for 5 minutes. Then pour everything into the beans and cook until the potatoes are ready.

Crispy chips are ideal for bean soups. They can be quickly made from thin pita bread or tortillas by cutting them into squares and frying them in a dry frying pan for 2 minutes on each side.

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. , 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 the dry beans in advance, making the soup is easy. 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. 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 turn out rich and the 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. Recipe

Ingredients (2 servings)

Beef ribs 400 g
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 is most delicious if the broth 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 thrown away. 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 give any noticeable spiciness to the first dish - 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 soup at a low boil, then the beans will be cooked completely without cracking or losing 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 soup 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 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.