Soups are very important for the normal functioning of the body. Vegetables, herbs, spices and other products from which soup is cooked, as a result heat treatment give most of the nutrients to the water, resulting in a decoction or broth rich in vitamins and trace elements. The taste balance of products in the soup creates a flavor composition that can change with the addition of one or another new component. The basis of the soup is vegetable or meat broth(or a combination of them), and then other ingredients are added to make the soup rich, satisfying, tasty and fragrant. bean soup very tasty. Thanks to the high nutritional value legumes this soup can be used as a substitute traditional soups in meat broth.
Ingredients To make bean soup:
- legume mix (chickpeas, peas, kidney beans, turkish beans) - 1/2 cup
- carrots - 1 pc.
- potatoes - 4 pcs.
- garlic - 1-2 cloves
- fresh green onion- some feathers
- bay leaf - 2 pcs.
- salt - to taste
- hot pepper - 1/10 pod
- sunflower oil- 2 tbsp. l.
Recipe bean soup:
The bean mixture must first be soaked in clean drinking water for several hours. This is done in order to allow the oligosaccharides, which are found in all legumes, to dissolve and cause bloating.
After a few hours, the bean mixture should be washed in clean water and transferred to a pot of water (2 liters). Add bay leaf and put the pan on the fire. Cook beans for 30 minutes over medium heat.
Meanwhile, peel the outer layer of carrots. Rinse it and cut into thin strips or semi-circles.
Fry the carrots in a pan with the addition of sunflower oil.
Add the roasted carrots to the pot with the simmering beans.
Peel the potatoes, wash and cut into strips or arbitrary small slices.
Add potatoes to boiling soup. Simmer the soup for about 30 minutes over medium heat.
Rinse green onions, dry and finely chop. Pass the garlic clove through a press. small part hot pepper cut in small pieces. Add these foods to the soup before turning off the heat.
Bean soup is ready!
Bon Appetit!
Legumes are quite popular lately, due to the high content of proteins and fiber, as well as the presence of vitamins and trace elements necessary for human health. Now on store shelves you can find ready mix legumes for soups and garnishes, as a rule, they include the beans themselves, various kinds of lentils, brown rice, soybeans, split peas, chickpeas, etc. culture.
Bean soup, which is prepared just on the basis of such a mixture of legumes, or on a particular culture, due to its nutritious and energy value can be considered as a complete, independent dish. The disadvantages of legumes include a relatively longer cooking time and likely stomach discomfort when consumed in large portions.
Recipe #1: Potato soup from beans
- 300 g of a mixture of dry beans (beans, peas, lentils, soak overnight in cold water, then dry);
- 1 carrot, chopped;
- 1 celery stalk, chopped;
- 1 onion, chopped;
- 2 potato tubers, cut into slices;
- 2 tbsp. l. thick cream;
- salt and pepper;
- parmesan, freshly grated, for serving
Place the beans, carrots, celery, onions, potatoes in a saucepan, add water, cover and bring the water to a boil. Reduce heat and simmer until vegetables are soft. Pour the broth into food processor, make a puree out of it. Add the cream and beat the bean puree a little more, then salt and pepper it to taste. Pour the soup into a tureen, serve with grated parmesan.
Recipe #2: Bean Soup Puree
Cooking Ingredients:
- 500 g of shelled horse beans (Fava);
- 3 potato tubers, cut into slices;
- 1 onion, cut into rings;
- 1 carrot, chopped;
- 3 art. l. milk;
- 25 g butter;
- 1 st. l. fresh basil, chopped
- 1 st. l. parmesan, freshly grated;
- salt and pepper;
- croutons for serving.
Place the beans, potatoes, onions and carrots in a saucepan, add 1/2 liter of water, bring to a boil and cook for 20 minutes. Pour the mixture into a food processor and puree it. Salt the finished puree, pepper and pour into a saucepan. Add milk, butter, basil, parmesan, bring to a boil and simmer for 1 minute. Pour over ready soup from beans to a tureen, serve with croutons.
Recipe number 3: Bean soup with meat
Cooking Ingredients:
- five pieces of smoked ribs;
- several glasses of beans;
- two carrots;
- several potato tubers;
- onion head;
- a couple of liters of water;
- a few tablespoons of vegetable oil;
- one tablespoon of butter;
- Bay leaf;
- a little black pepper;
- green dill;
- parsley;
- sour cream;
- salt.
We put the smoked ribs in a container with boiling water and cook for fifty minutes. Then add bay leaf and some black pepper. Continue cooking for another half hour. The beans should be rinsed under running water and soaked for five hours. After this time has elapsed, you need to put the beans in a saucepan and pour cold water over them. Then you need to cook them for about twenty minutes.
Next, drain the water. Peel carrots and onions and finely chop. Then we throw these vegetables into the pan and fry until a golden crust appears. After that, we cook all this for another half an hour together and lay out the soup with beans on plates.
Recipe number 4: Bean soup with vegetables
Cooking Ingredients:
- green beans in pods (250 grams);
- olive oil(10 grams);
- small pasta(50 grams);
- chopped parsley (10 grams);
- garlic;
- kohlrabi cabbage (100 grams);
- small bulb;
- carrots (100 grams);
- beans (500 grams);
- tomato paste (10 grams);
- bouillon cube.
Cooking Bean Soup:
Remove the pods from the beans. After that, fill them with boiling water, cool and remove the outer film from them. Thoroughly clean, wash green beans and cut them into small pieces. Wash the carrot thoroughly, peel and cut it into narrow small slices. Rinse kohlrabi under running water cold water and cut it into small cubes.
Chop the onion and fry it in olive oil until a delicious golden crust forms. Pour some water into the pan, put peeled and chopped vegetables (kohlrabi, green beans, carrots, beans), add the bouillon cube and mashed garlic. Close the soup container tightly with a lid and place it on low heat.
After a quarter of an hour, add fried onions, pasta, parsley and tomato paste. After that, close the soup again with a lid and boil it for 10 minutes. Remove the soup pot from the stove, let the cooked soup cool slightly and pour it into deep bowls. If desired, you can season the dish with sour cream or heavy cream and serve it to the table along with breadcrumbs.
Recipe number 5: How to cook bean soup with chicken
Cooking Ingredients:
- a few tablespoons of olive oil;
- one head of onion;
- a few cloves of garlic;
- four finely chopped tomatoes;
- a few stalks of celery;
- half a kilogram of canned beans;
- two hundred grams of chicken meat;
- a couple of slices of rye bread;
- a little bit of cheese;
- one hundred grams of green beans;
- greenery.
Cooking Bean Soup:
Heat sunflower oil in a small skillet. We put tomatoes, onions and garlic in it. Fry all this, stirring occasionally for five minutes or until the moment when the onion appears golden brown. Then add celery and some beans. The resulting frying is placed in a saucepan with boiling water. All this is cooked on a small fire. Bring to a boil and leave the dish in this form for ten minutes.
At this time we are roasting chicken meat and put it in the oven for a few minutes. After that, sprinkle the sliced \u200b\u200bbread with pre-grated cheese and put in the microwave for half a minute. We cut the chicken into small pieces. Then add some green beans to the soup and boil it for a few minutes until the beans soften for soup. Then add salt and pepper to taste and pour ready meal by cups.
Recipe number 6: Bean soup with barley grits
Cooking Ingredients:
- 2 liters of meat broth;
- 4 tbsp. l. olive oil;
- 1 onion, chopped;
- 1 garlic clove, minced;
- 100 g dried borlotti curly beans (soak overnight in cold water and pat dry)
- 50g dried green soybeans (soak overnight in cold water and pat dry)
- 50 g dry chickpeas (soak overnight in cold water and pat dry)
- 50 g lentils;
- 100 g barley.
Bring the broth to a boil. In another saucepan, heat 3 tbsp. l. olive oil, add the onion and garlic and sauté, stirring occasionally, about 10 minutes, until the mixture is lightly browned. Add beans, chickpeas, lentils, barley and simmer for a few more minutes. Pour the broth into the pan, bring to a boil and simmer for 15 minutes over high heat. Reduce the heat to medium and simmer the soup for another 11/2 hours. Salt, pepper, pour in the remaining oil, pour the soup into a tureen and serve.
Recipe video for bean soup with mushrooms
Those who decide to quit meat products, they simply cannot imagine their diet without legumes. After all, there are no plant sources of protein richer and more nutritious. And those who love meat should not neglect legumes.
The king of this family is the bean, which, in fact, gave the name to the whole species. But for some reason, many housewives successfully forget about it, using only beans or peas in cooking. But you can cook so much from beans delicious meals. Today we will show you how to turn them into a wonderful dinner, and also learn the science of making bean soups.
Advice: if you suddenly forgot to soak the beans in the evening, it is better to refuse to cook bean soup. Without soaking, this product will cook for several hours and still be solid. And to make the beans softer and cook faster, add a tablespoon of soda to the water when soaking.
Bean Soup: Easy Recipe with Step by Step Instructions
First you need to master the technology of cooking yourself simple option This is a no-frills bean soup. It can be called vegetarian because it contains technological map only products of plant origin are included.
Ingredients
Servings: - + 12
- beans 500 g
- potato 400 g
- carrot 100 g
- onion 100 g
- parsley root 50 g
- sunflower oil 60 ml
- parsley 1/2 bunch
- dill greens 1/2 bunch
- ground white pepper 5 g
- salt to taste
per serving
Calories: 100 kcal
Proteins: 3.4 g
Fats: 4.6 g
Carbohydrates: 11.3 g
1 hour. 30 minutes. Video recipe Print
- proteins - 4.8 g;
- fats - 4.4 g;
- carbohydrates - 17.1 g;
- calorie content - 127 kcal.
- beans - 450 g;
- potatoes - 400 g;
- onion - 200 g;
- fresh cilantro - 1 bunch;
- low-fat cream - 150 ml;
- vegetable broth- 1.5 l;
- olive oil - 30 ml;
- salt - to taste.
Sort the beans and soak them overnight in cold water. Pour water 3 times the volume of the beans, because in the process of soaking they soak it quite a lot and increase greatly in size.
Drain the water in which the beans soaked, pour again, put on fire and bring to a boil. Boil for 10 minutes, then drain the water. Pour in fresh water and simmer the beans until tender, about an hour.
Peel the onion and cut it into small cubes.
Peel the carrots and parsley root and also chop into cubes. You can also grate on a coarse grater, but in the first case, the soup will turn out to be more attractive.
Pour sunflower oil into a hot frying pan. Fry the onion on it first until translucent. Then add carrots and parsley root to it. Cook, stirring occasionally, for about 10 minutes.
Send vegetable frying to the pan with beans and cook everything together for 15 minutes over low heat.
Peel the potatoes and cut into medium-sized pieces. Send to the pot with soup and cook until tender. This will take approximately 15 minutes.
At this point, salt and pepper the soup. You can add your favorite spices to taste.
Chop dill and parsley. Pour them into the soup and immediately remove from heat. Cover with a lid and let it brew for a while.
Important: since bean soup is cooked without meat, vegetable frying should not be introduced 5 minutes before cooking, but in the middle of the process so that it has time to give the broth a maximum of taste. Otherwise, the soup will turn out bland.
This is how lean bean soup is prepared. And despite the absence of meat, neither its satiety nor its benefits to the body suffer.
Italian bean and potato soup
Despite the fact that beans are a product that has been part of the diet of the poor for many centuries, you can make a real delicacy out of it, worthy of not only a family dinner, but also a meal in a restaurant. Such as, for example, this Italian soup.
Cooking time: 1.5 h
Servings: 10
Ingredients
Cooking process
- Boil vegetable broth. To do this, in equal proportions (about 150 g each), take onions, carrots and celery root. Peel them, cut into large pieces, cover with water and bring to a boil. As soon as this happens, remove the foam, add a bay leaf, a couple of black peppercorns and cook over low heat for about 45 minutes. Strain through a sieve.
- Soak the beans overnight. It is best to fill them with warm water. You can add a little soda during soaking for softness.
- Drain the water that the beans were in, pour in new water, put on the fire and cook the beans until tender. Cooking time varies depending on the variety, but on average, beans after a long soak are cooked for an hour and a half.
- Peel the onion, chop it.
- Pour the olive oil into a heavy bottomed saucepan and heat it up. When it is hot, add the onion and fry until golden.
- Peel the potatoes and cut into small cubes. Send to the pan with onions. Stir and fry for about 10 minutes.
- Drain the beans from the water in which they were boiled and transfer them to the pan with the vegetables. Pour in the broth, bring to a boil and cook for 20 minutes.
- Wash the cilantro, chop and send to the soup.
- Remove the pan from the heat, let it cool slightly and puree it with an immersion blender.
- Return the saucepan to the stove, season with salt, pepper and pour in the cream. Bring to a boil - this is the main indicator of the readiness of the dish.
Advice: if you want to get a less high-calorie soup, cream can be replaced with the same amount of milk. Only before introducing it into the soup, the milk must be boiled for 5 minutes.
Hearty green bean soup
If you find it tiresome to wait for a long time until the beans soak for half a day, but still really want bean soup, cook it from fresh, green beans. The cooking scheme is about the same, but time is saved 10 times more.
Cooking time: 1 hour
Servings: 15
Energy value of the product
A portion of the finished product contains:
- proteins - 9.4 g;
- fats - 2.7 g;
- carbohydrates - 9.5 g;
- calorie content - 100 kcal.
Ingredients
- green beans - 400 g;
- chicken meat - 500 g;
- carrots - 100 g;
- onion - 100 g;
- potatoes - 400 g;
- sweet pepper - 100 g;
- parsley - 0.5 bunch;
- dill - 0.5 bunch;
- butter - 30 g;
- curry - 5 g;
- black peppercorns - 5 pcs.;
- bay leaf - 2 pcs.;
- ground black pepper - to taste;
- salt - to taste.
Cooking process
- Wash the chicken meat thoroughly, cut into large pieces, cover with cold water and put on fire. As soon as the water boils, remove the foam, add bay leaf and black peppercorns, salt a little and cook over low heat for about 40 minutes. Meat on the bone is better for the broth, which makes it more rich and tasty.
- When the chicken is ready, remove it from the broth, let it cool, separate the meat from the bones, cut or tear into small pieces and send it back to the pan.
- Peel the potatoes, cut them into small cubes and throw them into the broth.
- At the same stage, add the carrots, peeling them and cutting them into thin strips. Boil the vegetables in the broth for 5 minutes.
- Sort and rinse the beans, send them to the soup. From the moment of boiling, cook for about 20 minutes.
- Peel the sweet pepper from seeds and partitions. Cut it into small cubes and add to the soup. Boil for about 10 minutes.
- Peel the onion, cut it as small as possible. Fry in a frying pan butter until golden.
- Send the fried onions to the soup. As soon as it boils, add chopped parsley and dill and immediately remove from heat.
- Add curry powder, ground black pepper and salt to taste. Cover with a lid and let it steep for a bit.
Important: Choose young beans for this recipe. It is best to use the ones in pods. When choosing, consider an important requirement - they must be juicy, not lethargic, bright green in color and not spoiled. Beans from such pods are cooked very quickly - literally in 15 minutes.
Soup puree from a mixture of legumes
In terms of taste and composition, all legumes are very similar to each other, but there are still differences. And in order not to be tormented by the pangs of choice, we suggest you try making a soup from a mixture of legumes, as in the photo.
Cooking time: 1.5 h
Servings: 12
Energy value of the product
A portion of the finished product contains:
- proteins - 12.4 g;
- fats - 4.8 g;
- carbohydrates - 14.6 g;
- calorie content - 151 kcal.
Ingredients
- beans - 150 g;
- red beans - 150 g;
- chickpeas - 150 g;
- chicken legs - 400 g;
- onion - 200 g;
- carrots - 200 g;
- sunflower oil - 40 ml;
- thyme - 2 branches;
- cardamom - 10 grains;
- bay leaf - 1 pc.;
- ground black pepper - to taste;
- salt - to taste.
Cooking process
- Soak chickpeas and beans overnight in plenty of cold water. You can add a little baking soda. Soak the beans a few hours before cooking.
- Drain the water from all the legumes, mix them in one pan, fill with clean water, salt a little and put on fire. From the moment of boiling, cook for a little more than an hour.
- At this time, boil the meat broth. To do this, rinse the legs, fill with water, boil, remove the foam, add one carrot cut into large pieces, a whole onion and a bay leaf. You can also add a few black peppercorns. Cook for 40 minutes.
- Then remove the meat and vegetables from the broth. Vegetables are no longer needed. Separate the meat from the bone and cut into small pieces.
- Peel onions and carrots. Cut the onion into half rings, and the carrot into thin strips.
- Pour sunflower oil into a saucepan with a thick bottom, heat it up and fry the onion and carrot until golden brown.
- Add chopped chicken meat to vegetables, mix well and fry for 10 minutes.
- Add the mixture of legumes there, after draining the water in which it was cooked.
- Pour into the pot chicken bouillon and bring to a boil. Boil for 10 minutes and remove from heat.
- When the soup has cooled slightly, puree it with a blender and return to the stove. Throw in crushed thyme and cardamom seeds pounded in a mortar. Bring to a boil and remove from heat. Let it brew a little.
Important: When combining legumes for a soup like this, try to choose ones that cook for about the same amount of time. Otherwise, each ingredient will have to be cooked separately.
This soup is very tasty and tender. There is hardly anyone who does not appreciate this dish. With a special appetite, soup-puree from a mixture of legumes is eaten if served with garlic croutons and croutons.
With or without meat, bean soups are always tasty and filling. And yes, they are easy to prepare. And if you do not forget to soak the beans in the evening, then also quickly. Bon Appetit!
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1. Beans are best soaked overnight or at least a couple of hours before cooking.
2. Then drain the water from them. Pour clean water and put to cook separately from the broth. After 15-20 minutes of cooking, drain the water again, pour boiling water over it and continue cooking again.
3. Wash the meat (any, to taste), and also cook in a separate saucepan.
4. Wash vegetables, clean. Mode sliced potatoes, tomatoes, carrots. Onions - cubes.
5. While the beans and meat are cooking, prepare the roast. Melt butter (butter or vegetable) in a frying pan, fry a little onion, put a tomato, fry for a couple of minutes with onions, add carrots and peppers. Simmer for a couple more minutes. Set aside for now.
6. Next, we are waiting for the beans to cook. When the beans are cooked, the meat is also ready by that time (I have pork). With a slotted spoon or a spoon with holes, we take out the beans from the water and send them to the meat.
7. Now put the roast in the pan, let it boil for a couple of minutes. We send potatoes to the soup. Again, cook for a few minutes. Salt, add spices, I usually put a mixture of seasonings, a couple of bay leaves. Let the soup boil and cook for 2-3 minutes.
8. Turn off. Close the lid tightly and cook on the table.
9. Soup with black beans turns out to be completely “not black”, but very light and beautiful.
Serve it with sour cream or just greens. I love it with sour cream, but my husband is an opponent of any "whitening" of soups - only with weed.
Recipe notes: I will add that sometimes one change of water in the beans is not enough, then you need to change the water again: you need to look at the color of the water in which the beans are boiled.
