Home Main courses White mushroom soup with beans. Lean soup with beans and mushrooms. Soup with beans and mushrooms - recipe

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White mushroom soup with beans. Lean soup with beans and mushrooms. Soup with beans and mushrooms - recipe

From this amount of ingredients, a little more than 2 liters of thick lean soup with beans and mushrooms is obtained.

First you need to prepare dried mushrooms (if you will use them). Pour them with clean water (the amount is arbitrary, the main thing is that the mushrooms are covered with a margin) and leave for 2-3 hours (if desired, the mushrooms can be soaked the night before) so that they swell.

Frozen beans pour 1.5 liters of boiling water (boiling water is not necessary, it just boils the beans faster) and boil it until half cooked.

In this recipe, instead of frozen beans, you can use dry or even canned beans. Depending on what type of beans you have, the cooking time for the soup will vary. If using dry beans, be sure to soak them in water overnight.

While the beans are slowly cooking, you need to prepare the rest of the ingredients. Peel the vegetables, rinse well and chop: celery and onion - into cubes, carrots - into strips (if desired, it can also be grated with a grater).

Remove the swollen mushrooms from the water and finely chop. Water from mushrooms, if desired, can be added to the soup, but before that, be sure to strain it through a fine sieve with a layer of gauze to get rid of small debris.

Clean mushrooms from dirt with a damp sponge or rinse very quickly under running water (in no case do not soak them, as mushrooms quickly absorb excess moisture).

Cut the mushrooms into halves, quarters, or smaller segments, depending on size.

Heat up a frying pan with a little oil. Fry celery, onions and carrots (about 2-3 minutes in time).

Add mushrooms to vegetables. Season with a pinch of salt, pepper and, if desired, add a little ground garlic.

Saute all ingredients together for about five more minutes.

Peel the potato tubers, cut into small cubes and add to the pan to the beans cooked until half cooked.

Then send the fried vegetables and add a couple of small bay leaves. If the soup is too thick for your taste, you can add a little water to it. Simmer the soup for another 20 minutes, or until the potatoes and beans have reached the desired softness. 5 minutes before the end of cooking, add the desired amount of salt and pepper to it.

Mushroom soup with beans will be a great solution, especially during the approaching frost. After all, what could be more desirable in the cold season than a bowl of steaming and rich soup, which is able to warm the body from the inside no worse than any "hot" ones.

Any soup requires a certain amount of care and skill from its creator, and this soup is no exception. So for beans, soaking is required to neutralize the substances in them that prevent the absorption of beans by the body. Mushrooms should also be placed in brackish water after washing and cleaning, but already in order to preserve useful components that oxidize in air and become useless for health.

In the preparation of any kind of soup, regardless of the number of ingredients, a special role is played by giving or enhancing the aromatic qualities of the dish. Coriander, mint or bay leaf can serve as an assistant in this matter to shade the strong smell of boiled beans. And a complex of tarragon, hot pepper, parsley and marjoram will help to accentuate the meaty aroma of mushrooms.

The variety of taste qualities of various mushrooms also expands the picture of savory sensations of each new variation of the soup. As for what you can add to mushroom soup with beans, then the scope of possibilities is unlimited: vegetables and meat, cheeses, eggs, crackers and dressings - the choice is truly amazing!

How to cook mushroom soup with beans - 20 varieties

Also known as Tuscan, the simplest version of this soup without any extra tricks. Intoxicating, penetrating to the very core with its combination of aromas, this hot dish will saturate the body with energy and warmth - a truly ideal solution, both in rainy weather and in the icy season of snows and blizzards.

Ingredients:

Dry mushrooms (champignons or porcini) - 40-50 gr.
Onion - 1 pc.
Cornmeal - 75-90 gr.
Canned beans (white or red) - 1 can
Vegetable oil - 45 ml.
Mushroom broth (dry) - cube / 60 g.
Tomato (to taste) - 2-3 pcs.
Carrots (to taste) - 1-2 pcs.
Garlic (to taste) - 2-3 heads
Celery (to taste) - a couple of sprigs

Cooking:

In a small container, soak the mushrooms in 500 ml. slightly salted water. While the mushrooms are infused, finely chop the onion.

Saute the onion in vegetable oil in a frying pan until golden brown.

Add cornmeal, mix thoroughly for up to 3 minutes. We make sure that the onion is covered with flour on all sides.

Add a saucepan of water to the fire, throw the broth concentrate there, stir for up to 3 minutes. Add soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.

To get a more rich broth, it is permissible to add finely chopped carrots, 2-3 ripe tomatoes chopped into pieces. Garlic or celery will help to give a stronger aroma and taste.

After we fall asleep the onion fried in flour, boil again. 5 minutes before the end, pour the beans, but without juice and stir until the end of cooking.

Salt, pepper or sour cream is added to each serving to taste. Borodino bread will enhance the taste and pleasure of the soup.

Bean soup "Forest"

What could be more nutritious than a basket of harvested forest mushrooms? Only the soup of them is beautiful and tasty, a real gourmet feast.

Ingredients:

Red beans - 50-70 g.
Honey mushrooms - 80-100 g.
White mushrooms - 40-60 g.
Redheads - 60-100 g.
Chanterelles - 60-100 g.
Boletus / boletus - 50-80 g.
Pickled small apples - 60-180 g.
Carrots - 1-2 pcs.
Onion - 2 heads
Potato - 1 pc.
Salt, spices (optional)
Greens (juniper, dill, strawberry leaves) - 3-4 leaves or bunches

Cooking:

Soak the beans for 4 hours to swell, several times it is necessary to drain the water.

Cut the washed mushrooms in half into caps and legs, leave half, pour cold water and put to boil for about 30 minutes.

Lay out the sliced apples.

Then put the swollen beans, and after another 20 minutes - chopped onions and carrots, after 10 - potatoes.

Before the end of cooking, add greens.

The dish is quite prepared both in a slow cooker, and in the old fashioned way, by hand. Cheesy taste nicely complements the taste picture.

Ingredients:

Potatoes - 450-600 g.
Canned beans - 1 can
Mushrooms, mushrooms or chanterelles - 250-300 g.
Carrot - 1 pc.
Tomato - 1 pc.
Head of white onion - 1 pc.
Processed cheese - 3 pcs. or 120g.
Greens (optional) - 2-3 bunches
Salt (optional)

Cooking:

Cook diced potatoes until boiling and about 12 minutes on top.

Finely chop the mushrooms and onions, grate the carrots.

In turn, first carrots with onions, then fry the mushrooms until half cooked in a pan, then adding to the soup.

Drain liquid from beans before adding. Readiness is determined by the potatoes.

Cheese before adding it is better to freeze, and then cut with a grater and put in a saucepan.

Soft cheese, on the contrary, directly spread with a spoon to the soup.

Keep on low heat until the cheese is completely dissolved, stirring consistently.

The traditional Chinese soup with the addition of native mushrooms will become an even more nutritious treat.

Ingredients:

Noodles - 350 g.
Any mushrooms - 200 g.
String beans - 220 g.
Egg - 1 for each serving
Small white onion - 2 pcs.
Bulgarian pepper (red) - 2 pcs.
Chili pepper (optional) - 3 pcs.
Soy sauce - 50 g.
Vegetable oil - 1-2 tbsp. l.
Onions - 3 bunches
Salt (optional)
curry (optional)

Cooking:

First, boil the long Chinese noodles.

Fry the onions cut into half rings in oil, to which add slices of mushrooms and sweet pepper cut into strips.

Cook for 6 minutes, then add the green beans and continue to simmer for another 7 minutes.

Sprinkle red pepper with soy sauce and put in a pan, pour the rest of the sauce.

Put the boiled vermicelli, fry for about 5 minutes.

After putting it on a plate, add a little boiling water, put two halves of a boiled egg, or pour one raw one.

Top with green onions.

The entire Transcarpathian cuisine is characterized by a love for a huge amount of garlic, from which porcini mushrooms begin to emit a thicker, rich aroma.

Ingredients:

White beans, Yaska variety - 250 g.
Fresh white mushrooms - 300 g.
Potatoes - 4 large pieces.
Carrots - 3 small pieces.
Celery - 1 bunch
Head of white onion - 1 pc.
Sour cream - 180-200 g.
Parsley - 2 medium pcs.
Butter - 2 tbsp. l.
Vegetable oil - 3-4 tbsp. l.
Black pepper - 4 peas
Vinegar - 2 tbsp. l.
Salt (optional)
Bay leaf (optional) - 3 leaves
Head of garlic - 3 whole pcs.

Cooking:

Prepare the beans from the night, cook in the morning additionally for safety net. Soak porcini mushrooms in water with vinegar for an hour or two, and then boil.

Cut the potatoes into large cubes and fry in vegetable oil for no more than 4-5 minutes.

Put them in boiling water, draining the broth from the mushrooms there.

Cook over low heat. Finely chop the greens, celery and carrots with a fine-mesh grater, add to the potatoes.

Also add all the cloves of 2 cloves of garlic, mashed into the gruel. Cook for 20 minutes.

During this time, grind half of the cooked beans in a blender along with a handful of boiled potatoes to a thick consistency.

Add mixture to soup.

Boiled and chopped mushrooms, along with onions, fry for a minute, then throw into the pan.

Half a minute before readiness, add sour cream, pepper, bay leaf. In each plate, add 2 tablespoons of the remaining beans, add greens and a clove of garlic.

Barley is presented here, as its dense structure, taste and ability to absorb water much more than other cereals make it an interesting addition to beans and mushrooms.

As a cereal, you can take any, depending on how rich you need to make the soup. Also consider certain useful elements that make up a particular cereal. Each cereal needs its own cooking time.

Ingredients:

Small beans, white - 30-50 g.
Green peas - 40-60 g.
Yellow peas - 40-60 g.
Perlovka - 90-110 g.
Onion -1 pc.
Carrots - 2 pcs.
Potato - 0.5 pcs.
Dry champignons - 80 g.
Garlic - 6 cloves
Celery - 3 bunches
Parsley - 2-3 bunches
Spices (optional)

Cooking:

Put the pre-soaked beans, along with both types of peas and barley, to the bottom of the pan, add water and put to boil.

A little later, add chopped carrots, potatoes, mushrooms, celery and garlic.

Bring the whole mixture to a boil, then reduce the heat and cook for another hour and a half.

Decorate with parsley sprigs.

Dried mushrooms, despite their aging, retain all the nutrients. But the beans here are still the main ingredient, the taste of which is not set off by anything here.

Ingredients:

Tender pork - 300 g.
Potatoes - 4 pcs.
Large carrots - 2 pcs.
Any dry mushrooms - 80-120 g.
Red beans - 100 g.
Sour cream, spices (optional)

Cooking:

Pour cold water over mushrooms and beans for several hours.

At this time, fry onions and carrots on fire. Then we cut the mushrooms into thin plates.

We throw the beans into boiling water, where we cook them for 30 minutes. Add potatoes and mushrooms, with which we cook for another 1.5 hours.

We spread the pork cut into strips to the soup, we also throw onions and carrots there. Cook everything for at least an hour on low heat.

Cucumbers, along with mushrooms, give the soup a piquant saltiness.

If desired, you can add meat, but only tender (chicken, less often pork neck), as the salty broth will make the meat tougher.

Ingredients:

Pickled champignons - 250 g.

Pickled small cucumbers - 100 g.

Canned red beans - 1 can

White onion - 1 pc.

Garlic - 3-5 cloves

Vegetable oil - 5 tbsp. l.

Cooking:

Finely chopped onion fry for 3 minutes in oil. During this time, cut the mushrooms and cucumbers, which we put on the onion.

After 8-10 minutes, we throw the beans into the pan along with the sauce and simmer over low heat for no more than 15 minutes.

Pour the whole mixture into the prepared pan with water, add all sorts of seasonings and cook for 20 minutes.

Thanks to the cream, a very delicate taste is achieved, which favorably presents the mushroom component. Good for a romantic evening.

Ingredients:

White beans - 1500
Fresh white mushrooms - 120 g.
Green peas, canned - 100 g
Egg - 2 pcs.
Medium fat cream - 140 ml.
Butter. - 2 tbsp. l. with a slide

Cooking:

Boil beans in slightly brackish water.

Mash the softened beans to a puree, then add cream and butter, as well as chopped mushrooms and peas.

Bring to full readiness.

Another version of the soup, which is very easy, both in cooking and in use. And also very tasty!

Ingredients:

Chicken breast - 250 g.
Rice - 90-120 g.
Eggplant - 0.5 pcs.
Zucchini - 0.5 pcs.
White onion - 0.5 pcs.
Carrot - 1-2 pcs.
Cherry tomatoes - 3 pcs.
Celery - 1 bunch
String beans - 80 g.
Champignons - 10 pcs.
Rice vinegar - 3 tbsp. l.
Soy sauce - 2 tbsp. l.
Brown sugar - 1 tsp
Garlic - 2 cloves
Chili pepper - 1 pc.
Bulgarian pepper - half

Cooking:

Cut the onion and carrot into small pieces, fry in oil until transparent.

Sweet pepper, along with celery, cut into strips and also add to vegetables, add zucchini and eggplant a little later.

While the vegetables and mushrooms are stewing, prepare the fillet by cutting into small sticks and boiling for 5 minutes in boiling water.

Then add rice to it. After the rice is ready, add the mixture.

A few minutes before the end, add rice vinegar, sauce and brown sugar in turn. Add the minced garlic to the finished soup.

Lenten soup, thanks to its tomato flavor, will come in handy in inclement and rainy weather.

Ingredients:

White beans, canned in their own juice - 1 can
Any fresh mushrooms - 300-350 g.
Any dry mushrooms - 50-150 g.
Tomatoes in own juice - 1-1.5 cans
Onion - 1 pc.
Small carrots - 2 pcs.
Odorless vegetable oil - 3 tbsp. l.
Salt, pepper, spices (optional)

Cooking:

Soak dry mushrooms in boiling water. Wash fresh, cut off the leg and cut into small plates, then fry them under the lid until soft.

At this time, add finely chopped onions and carrots chopped with a grater to the pan.

We remove the skin from each tomato, and chop the pulp, then add it to the pan to the vegetables.

They are followed by fried champignons, and after 5-7 minutes of boiling, swollen dried mushrooms are added.

Lastly, add the diced potatoes, add boiling water to the whole mixture and cook until tender.

Just before the end, add beans and spices to taste.

Wine here acts as an accent on the meaty taste of mushrooms. Beans, with their dense texture, perform well a shading role for the dish. But since the alcohol overshadows the weak flavor of the legumes, it is recommended to use black beans, which have a stronger spicy flavor.

For white and mushrooms, red wine is ideal, but not very sweet. For agaric mushrooms, such as chanterelles, dry white wine is suitable.

Ingredients:

Black beans - 200 g.
Dry white wine - 50-90 ml.
Cream (3.2%) - 250 ml
Champignons - 500 g,
Onion - 1 pc.
Dry white wine - 50 ml,
Melted butter - 1 tsp.
Parsley - 2 bunches,
Lemon juice - 2 tbsp. l.
Carrot - 1 pc.,
Celery - 100 g.
Salt, pepper (optional)

Cooking:

Preparing beans. From vegetables we prepare broth on water.

Marinate half of the mushrooms in lemon juice. Fry the other half over a fire with onions, then grind them in a blender until creamy.

Put the resulting mixture in a saucepan, pour it with vegetable broth, add all the wine and cook until boiling.

10 minutes before readiness, add pickled mushrooms, and 5 minutes - cream. Serve with parsley.

An interesting variant of mushroom soup with beans with the addition of crispy dumplings.

Ingredients:

Canned beans with vegetables - 500 ml.
Champignons - 300 g.
Small onion - 1 pc.
Dill - 1-2 bunches
Flour - 400 g
Egg - 1 pc.
Bay leaf (optional) - 3-4 leaves
Salt (optional)

Cooking:

Peeled mushrooms mode sliced. Chop the onion and fry it in vegetable oil for 5 minutes.

Then add beans and boil again. During this time, you need to beat the egg with a pinch of salt and 50 ml. water.

While stirring, gradually add the flour to the state of a thick mixture of sour cream.

Alternately lowering a teaspoon into cold water and a pan with dough, then place in boiling soup against the wall until cooked.

Decorate the finished soup with dill.

Morels, although they do not look very attractive, are very useful. And their specific taste will kill lard and beans well.

Ingredients:

White beans - 150 g
Dry morels - 3-4 large pieces.
Onion - 1 pc.
Salo - 50 g
Parsley - 1 bunch
Garlic - 2-3 cloves
Vegetable broth -200 ml
Olive oil - 2 tsp
Sea salt - half tsp

Cooking:

From the night we prepare the beans, we soak the morels for half an hour. Sliced bacon fried in oil with the addition of onions and garlic.

After the appearance of a golden color, add morels here.

Beat part of the boiled beans in a blender with the addition of half of the fried mixture until smooth.

Pour the resulting workpiece into the broth to the second part of the beans and heat to a low boil.

Add the second half of the morel mixture, sprinkle with parsley on top.

Combining so many ingredients, it is very easy to cook an original and at the same time very familiar soup.

Ingredients:

Red beans - 250-300 g.
Half chicken - 500-800 g.
Champignon - 400 g.
Onion - 1 head
Carrots - 2-3 pcs.
Potatoes - 2 pcs.
Greens, spices (optional)
Salt (optional)

Cooking:

In a slow cooker or just prepare the beans.

We boil the chicken, remove the foam from it and add the beans.

Add finely chopped vegetables, as well as mushrooms, cut in half.

Readiness is determined by the potatoes, add herbs and spices to taste.

This elegant creamy soup is perfect for a memorable evening to please your soulmate.

Ingredients:

White beans - 400 g.
Mushrooms (porcini mushrooms) - 200-300 g.
Shrimps for salad - 150-200 g.
Bulb - 1 pc.
Celery - 1 stalk
Garlic - 2-3 cloves
Breadcrumbs - 1 tbsp. l.
Thyme - 2 tsp
Bay leaf - 2-3 leaves
Olive oil (Extra Virgin) - 4 tbsp. l.
Black pepper - 5-8 peas
Parsley (optional) - 2-3 bunches
Salt (optional)

Cooking:

Preparing beans. Chop the vegetables and fry in one tablespoon of oil until golden brown.

First, add the beans, thyme and pepper to the pan, add the vegetable mixture.

Sprinkle the shrimp with finely chopped parsley mixed with breadcrumbs, then bake in the oven or microwave in olive oil for about 5-7 minutes.

Grind the cooked mixture with a blender to a puree state.

Add cooked shrimp, pour over the remaining olive oil.

Delicious bean soup on tender brisket with delicious and nutritious mushrooms.

Ingredients:

Assorted beans (white, red and green beans) - 60 g each
Beef brisket - 400 g.
Onion - 1 pc.
Potato - 3-4 pcs.
Dried mushrooms (boletus) - 110 g.
Black pepper - 6-10 peas
Bay leaf (optional)

Cooking:

Soak beans for several hours. During this time, wash the meat under cold water and put to boil.

Then cut the finished meat into portioned pieces, and pour the swollen beans into the meat broth.

Also during this time you need to prepare a frying of carrots, onions, and mushrooms.

To do this, they need to be cleaned and chopped with a knife or grater.

After the appearance of a golden crust, add the resulting mixture to the soup and cook until the beans are fully cooked.

Lastly, add the potatoes and cook until fully cooked.

Three separate soups were mixed together here: mushroom, bean and vermicelli. very satisfying lunch!

Ingredients:

Red beans - 70-80 g.
Dried chanterelles - 50 g.
Soup noodles - 80 g.
Small carrot - 150 g.
Potatoes - 200 g.
Tomato paste - half a tablespoon,
Salt, spices (optional)

Cooking:

Soak the beans first. Then drain the water, pour new 2 liters of cold water and put on fire.

After bringing to a boil, add whole dried chanterelles, cook for 20 minutes.

Peel potatoes, carrots and cut into cubes, then add to the pan.

After ten minutes, add tomato paste, followed by vermicelli and cook until the noodles are completely softened.

Suitable for vegetarians and weight watchers, this soup, even without meat, is a real treasure trove of tasty, and most importantly, healthy nutrients.

A beautiful red color will give an additional attractive look.

Ingredients:

White beans - 70-80 g.
Mushrooms (any) - 400 g.
Potato - 2-3 pcs.
Beets - 1 pc.
Tomatoes - 2 pcs.
Onion - 1 head
Small carrot - 1 pc.
Celery root - 40 g.
Sauerkraut - 150 g.
Lemon juice - 2 tbsp. l.
Spices (optional)

Cooking:

Prepare the beans from the night by filling them with water. Then drain, rinse, pour fresh water and put to boil.

Quickly chop the washed mushrooms into cubes and cook in a separate saucepan until boiling, then add to the beans along with the broth.

Fall asleep alternately with an interval of 5 minutes chopped potatoes, grated beets, sprinkled with lemon juice.

Remove the skin from the tomato, drop it in boiling water for 30 seconds, and, cutting the flesh into slices, also add to the beans.

Before adding onions, carrots and celery, they must first be fried in a pan for 5 minutes.

Boil the whole mixture until boiling and about 15-20 minutes more.

This cooking option will be an excellent solution in a situation where you need to feed your family as soon as possible. Modern multicookers greatly facilitate and speed up the cooking process, while retaining all the nutrients and elements.

Ingredients:

Beans - 90 g.
Mushrooms (champignons) - 140-150 g.
Potatoes - 4-5 pcs.
Carrots - 2-3 pcs.
Onion - 1 head
Sour cream (optional) - 1 tbsp. l.
cilantro or dill (optional) - 2-3 sprigs

Cooking:

In this case, the process of soaking the beans can be greatly accelerated. The slow cooker will help with this: the beans placed in it, filled to the top with water, will be ready for further use in less than an hour in the appropriate mode.

While the beans are infused, there is time to clean and chop the rest of the ingredients.

By this time, the beans will be ready and all products are poured into the container.

The timer is set to approximately 20 minutes.

Cold sour cream or herbs are added to taste.

Mushroom soup with beans and potatoes - thick, nutritious and very tasty. It is suitable for lean and vegetarian menus. You can cook it with a variety of products - with fresh or dried mushrooms, with red or white beans (by the way, canned beans are also suitable), with pearl barley or rice. The soup turns out not only tasty, but also very beautiful, if you cook the products separately, and then pour them with clear broth and cook until the potatoes are ready.

The most fragrant mushroom soup, of course, is obtained from porcini mushrooms, however, it will come out very well with ordinary chanterelles.

Cooking time: 2 hours
Servings: 6

Ingredients for mushroom soup with beans and potatoes

500 g wild mushrooms (assorted);
60 g pearl barley;
100 g dry beans;
200 g potatoes;
150 g of onions;
100 g carrots;
1 chili pepper;
3 bay leaves;
salt, pepper, water, butter and vegetable oil, green onions - for serving.

How to make mushroom soup with beans and potatoes

Heat the butter and vegetable oil in a frying pan (about a tablespoon of each). Throw chopped large carrots and finely chopped onions into the heated oil. Saute the vegetables for 10 minutes until the onions are caramelized.

Put the fried vegetables in a soup pot.

Peel the potatoes, cut into large cubes, add to the fried vegetables.

Fresh mushrooms need to be sorted out, washed thoroughly, cut into large pieces. Pour the mushrooms with water, bring to a boil, remove the scale, salt and cook over low heat until tender. Then recline in a colander, strain the broth.

At this stage, add boiled barley. Groats should also be boiled in advance, like mushrooms, until tender - rinse barley, pour into a saucepan, pour cold water in a ratio of 1 to 2. Cook over low heat for about 30 minutes.

Now add boiled beans.

If you don’t have beans ready, you will also have to cook them until cooked. First, soak the beans in cold water for several hours, then put them in a saucepan, pour in plenty of water, cook over low heat for about 1-1.5 hours after boiling.

Now that all the ingredients are collected in a saucepan, pour in the strained mushroom broth. You can add a cube of dry mushroom broth to it to enhance the taste.

We put a pod of chili peppers, bay leaves in the soup, salt to taste, cook over medium heat for 20-25 minutes after boiling, until the potatoes become soft.

Before serving, we decorate the mushroom soup with beans and potatoes with finely chopped green onions, pepper with freshly ground black pepper, and season with sour cream. Bon appetit!

This soup will have to be cooked for more than two hours if the hostess does not have boiled mushrooms, ready-made beans and the remains of barley porridge in the stash. I advise you to remember the recipe in case when there are leftovers of all the above products in the refrigerator - in this case, you can quickly build a very tasty first course.

Ingredients:

Water or broth - 2 liters.
Red beans - 150 - 200 g.
Mushrooms (champignons) - 300 g.
Large potatoes - 2 - 3 pcs.
Medium carrot - 1 pc.
Medium onion - 1 pc.
Vegetable oil - 1 tbsp. l.
Salt, spices - to taste.

The number of servings of the finished soup is 4-5.

Today, bean dishes are present in many cuisines of the world. Mexico is considered the birthplace of beans, it was there that this culture was brought out more than three centuries ago. Later, they began to bring it to other continents, and gradually the bean culture entered many dishes of different peoples.

Beans have a very beneficial effect on the human body: eating this legume can lower blood sugar levels, normalize blood pressure, help with gastritis, liver and gallbladder diseases. The product is considered useful for pregnant women, because it contains a large amount of iron, as well as folic acid - the most necessary elements for expectant mothers.

Bean soup with mushrooms is one of the popular dishes that are made from these beans. This soup is considered low-calorie, so it can be consumed by people who adhere to certain diets, because 100 grams of soup contains only 70 kcal.

You just need to take into account one fact: if you want to cook a low-calorie soup with beans and mushrooms, then cook it not in broth, but simply in ordinary water. Ready bean soup will be very nutritious, healthy and incredibly tasty first course.

Step by step cooking recipe

Prepare the beans. Wash them in warm water and then soak the beans in cold water overnight. During the night it will get wet, swell, and the next morning it will boil faster in water.
Pour the prepared beans soaked overnight in water into boiling water (or broth), and leave it on low heat and let it boil. The broth can be prepared from chicken, beef, pork, in general, for every taste.
Prepare potatoes, carrots and onions. Clean all vegetables. Cut potatoes into medium sized cubes. Grate carrots on a medium grater. Cut the onion into small pieces.
Wash the mushrooms thoroughly, removing all the dirt, and then cut into several pieces. Send the prepared mushrooms to a preheated pan, previously poured with vegetable oil. Soup with dried mushrooms is also a very tasty and fragrant dish. If there are any, then prepare a soup from them. Dried mushrooms will give the soup a piquant aroma and taste. Instead of sunflower oil, you can use butter or olive oil.
3 minutes after frying the mushrooms in a pan, add carrots and onions there and fry everything together. Fry vegetables until half cooked.
When the beans are ready, pour the chopped potatoes into the prepared broth. You can find out whether it is cooked or not by piercing one bean with a fork. If it pierces well, without effort and pressing, then this means that the beans have already been cooked.
When the contents of the pan boil, let the potatoes boil for 5 minutes, and then add the vegetables from the pan. Simmer the soup for another 5 minutes. Then salt, add seasonings to taste and then cover with a lid so that the bean soup with mushrooms is infused.

How to cook bean soup, you now know. Of course, to cook this first dish, it will take a little more time (wait until the beans stand in water, cook the broth) than to prepare a regular soup, but the result will definitely please you. This soup will not leave anyone indifferent. It turns out to be very tender, saturated, and most importantly - useful and nutritious and, in addition, low-calorie (if cooked with water).

Cooking in a multicooker

There is one trick that will allow you to cook this soup faster without soaking the beans. To do this, it is enough to use a multicooker. To do this, fill the washed beans with water and pour into the container of a miracle saucepan, then set the “Beans” mode and leave for 45 minutes.

During this time, we prepare other necessary ingredients. When the time has passed, pour potatoes, carrots, onions, mushrooms into the same bowl and cook for another 15-20 minutes in the "Soup" mode. After the allotted time, the bean soup with mushrooms will be ready.

In a slow cooker, such a soup will be ready much faster than on a conventional stove, and in terms of taste it will turn out no worse.

Serve soup with mushrooms and beans hot. You can put sour cream on top, it will give the taste of the soup a special piquant taste and aroma. You can also decorate the dish with finely chopped herbs (dill or parsley).

To prepare the soup, we need mushrooms, potatoes, onions, carrots, beans, garlic, dill, salt, pepper and vegetable oil.

To speed up the cooking process, soak the beans overnight in cold water, and in the morning drain the water, fill it with fresh cold water and boil until tender (I cooked the beans in 1.5 hours). It all depends on the size and variety of beans. We clean the mushrooms from dirt and finely chop.

We wash the mushrooms, add 3 tablespoons of salt and 3 liters of cold water. We leave for 20 minutes. Insects, if they remain in the mushrooms, will come out and die. After that, rinse the boletus well under running water.

Carrot cut into circles.

Peel the potatoes, wash and cut into cubes. We send to cook.

When the potatoes boil, add mushrooms and beans to it, continue to cook the soup for about 20 minutes.

Fry onions and carrots in vegetable oil, stirring occasionally, until slightly golden. 5 minutes before the end of cooking, we send the fried vegetables to the soup with mushrooms and beans, salt and pepper, add the garlic squeezed through the press. Finely chopped greens can be added to the soup at the end of cooking along with frying, or you can add it directly to the plate when serving.