Cooking in a slow cooker is a pleasure. The “smart” device perfectly cooks porridge, stews, baked goods and soups. Soup made from a slow cooker turns out to be especially tasty, since it simmers at a temperature close to boiling, but does not boil like on the stove. As a result, nothing gets overcooked, and all vegetables retain their original shape. So, cooking bean soup in a slow cooker is much easier than on the stove, since you can immediately add all the ingredients without waiting for the beans to cook.
You can make soup from dry or canned beans. The last option is simpler, since no preliminary preparation is required for the product. But it’s better to pre-soak dry beans in cold water overnight. Then the dish will be ready much faster.
If you have a multicooker-pressure cooker, then the beans will be ready in 20-30 minutes. If there is no pressure cooker function, then you need to cook the dish in the “stew” mode for about one hour.
The technology for preparing soup in a slow cooker is somewhat different from the method of cooking this dish on the stove. As a rule, in a thicket, vegetables are first fried, then the rest of the products are added, water or broth is added and cooked in the “stew” mode until cooked.
Interesting facts: thanks to a unique combination of microelements, beans are the best natural sedative. Therefore, if you have an important event or exam coming up, treat yourself to bean soup.
Quick Meatless White Bean Soup
- 300 gr. chicken meat without bones and skin. Meat can be taken from both thighs and breast;
- 1 can (400 g) canned beans in their own juice (white or red - to your taste);
- 3 potatoes;
- 1 carrot;
- 1 onion;
- 3 tablespoons vegetable oil;
- salt and spices to taste.
Cut the chicken into pieces, finely chop the carrots and onions. Pour the specified amount of oil into the bowl and turn on the “frying” mode. Place chicken in a bowl and fry until color changes. Then add the onion and carrots and continue to fry, stirring occasionally for another five minutes.
Read also: Homemade noodle soup - 5 quick recipes
Add potato cubes and washed canned beans to the bowl. Add hot water to obtain the soup of the desired thickness. Salt and add spices. Turn on the “stew” mode (in some models “soup”) for 30 minutes.
Bean soup with smoked meats
Bean soup with smoked meats is incredibly aromatic. You can take any smoked meats, it can be smoked chicken, brisket, ribs or hunting sausages.
- 2 cans of canned beans in tomato sauce;
- 0.5 kg of smoked meats (you can take different products, for example, 200 g of smoked chicken breast, 100 g of smoked pork ribs and 200 g of smoked sausage);
- 1 onion;
- 1 bell pepper;
- 1 carrot;
- salt and spices to taste.
Peel and chop the vegetables. Chop the onion as finely as possible, the carrots can be cut into thin strips or grated. Peel the bell pepper from seeds, cut into quarters and cut into thin strips across.
Pour oil into a bowl and fry the prepared vegetables in it. Cook them in the “frying” or “baking” mode for about 20 minutes, stirring occasionally.
Add beans from cans along with the sauce to the fried vegetables, as well as chopped smoked meats. Pour in about 2 liters of water (adjust the thickness of the soup at your discretion). Cook the dish in the “stew” mode for 30 minutes.
Advice! This soup can be prepared with the addition of potatoes, but then you will need to reduce the amount of beans.
Lenten bean soup (vegetarian)
You can make vegetarian bean soup. Beans contain a lot of vegetable protein, so the dish perfectly saturates and supplies the body with essential substances.
- 200 gr. beans;
- 3 potatoes;
- 1 onion;
- 1 carrot;
- 2 tomatoes;
- 1 bell pepper;
- 2 tablespoons vegetable oil;
- salt and spices to taste.
Soak the beans in advance. Pour vegetable oil into the bowl and set the “baking” or “frying” mode, depending on the model of your appliance. We wait until the oil warms up a little. Then put small onion cubes into it and fry for about five minutes. Add the grated carrots and bell pepper, chopped into thin strips, and continue cooking, stirring occasionally, for another five minutes.
You will need:
- red beans – 1 cup
- potatoes - 4 large tubers
- onion – 1 pc.
- carrots – 2 pcs. (small)
- garlic – 2 cloves
- tomato paste – 2 tsp.
- vegetable oil – 3-4 tbsp.
- Adyghe salt, ground black pepper to taste
Beans are one of the oldest crops cultivated by humans. It came to Europe only at the end of the 16th century thanks to the Spanish colonizers, from where it was brought to Russia in the 18th century, and the Indians grew it 4 thousand years BC. Today, beans are cultivated almost everywhere and dishes with their addition are found in many world cultures, which is quite natural - bean seeds are rich in proteins, fiber, sugar, vitamins and starch, and also contain quite a lot of microelements. It is not surprising that with such qualities, beans are simply necessary for vegetarian and dietary nutrition. However, even if you are not on a diet, bean dishes still need to be included in your diet at least periodically.
And also, today it will be lean bean soup, so you can safely cook it in a slow cooker while fasting. Moreover, I’ll note right away that the taste and color of the dish are very bright and rich thanks to the fried vegetables seasoned with tomato paste. Not everyone will even guess that the soup is without animal fats, try it! I cook in a Philips HD 3077/40, but any other model can handle this soup.
Cooking method
I check that all the necessary products are prepared.
I first soaked the beans in cold water overnight to help them cook faster. First of all, I'll fry the vegetables. To do this, I will peel and chop the vegetables: finely chop the onion and garlic, coarsely grate the carrots.
I turn the multicooker on to the “fry” mode, pour vegetable oil into the bowl, add the vegetables and, stirring, fry them until golden brown.
Then I add tomato paste and a small amount of water (can be replaced with tomato juice), stir and simmer for a couple of minutes.
In the meantime, I chop the potatoes and put them in a bowl to fry along with the beans.
Now I pour in hot water (to make the soup richer and thicker, I pour 2-2.5 liters of water for this amount of food), add aromatic Adyghe salt () - I don’t indicate the amount of salt, since I try to use it to a minimum, so be guided to your taste. I close the lid, switch the multicooker to the “simmer” mode and leave the soup to simmer for 2 hours - it may seem like that’s quite a long time, but without my participation.
At the very end I season the soup with ground black pepper. That's it, the bean soup in the slow cooker is ready. I pour the aromatic soup into plates, be sure to sprinkle with fresh herbs and serve.
If you are sorely short of time, and lunch is just around the corner, then canned beans come to the rescue - the cooking process in this case is significantly reduced, 1 hour is enough to feed the family a tasty and satisfying dish.
Bean soup is a nutritious and flavorful first course, rich in protein, vitamins, and microelements necessary for the human body. Beans are included in sports nutrition. Those who lead a healthy lifestyle often include it in their diet, because legumes allow you to saturate the body with protein without going overboard with fats.
The only drawback of bean dishes is that it takes a very long time to cook, so it requires additional processing. But this drawback disappears if you use canned beans for cooking in a slow cooker.
This recipe will help every housewife when there is no time for complex cooking. In a matter of minutes, it allows you to prepare a tasty, nutritious and original dish that your family will love.
At the same time, the recipe does not require any effort or additional knowledge. All the ingredients are very ordinary, the cooking time is minimal, and the soup tastes truly wonderful.
Beans are very high in calories, so for a hearty dish in a slow cooker you don’t need meat or meat broth - the soup will be thick and filling even with water. And such dishes also have a very delicate, pleasant consistency. It’s not without reason that bean additives are used to make meat pates – its texture is very soft and appetizing.
In a slow cooker, preparing this first dish is even easier. You just need to cut and load the necessary ingredients into the bowl, set the desired mode, and the machine will finish everything for you.
This soup is good for any time of year. Thick and nutritious, it will warm you up perfectly in winter, but will also be a welcome guest on the summer table - although legumes are high-calorie, they are not a fatty product.
The taste can be easily varied by adding various ingredients and seasonings. Legumes have a somewhat neutral taste; they take any additives perfectly. Therefore, the recipe is suitable for both lovers of delicate flavors and fans of spicy ones. It will be very easy to create your own unique recipe based on the basic one.
For a dish with enough quantity for 4-6 servings, we will need:
Preparation will take no more than an hour.
Cooking steps
- Chop the onion.
- Turn on the multicooker mode for baking or frying.
- Pour a spoon or two of vegetable oil into the bowl, heat it and add the onion.
- Peel the carrots, grate or cut into strips.
- Add it to the onion (by this time it should be fried until transparent).
- Add a little tomato paste or fresh, finely chopped tomatoes to the fried vegetables.
- Peel and cut the potatoes into small cubes and place in a bowl.
- Add the contents of the canned beans there. The liquid contained in the jar is also poured into the bowl.
- Fry the vegetables for about 10 minutes.
- Add the required amount of water, salt, spices.
- Set the multicooker to “Stew” or “Cooking” mode for 30 minutes.
Serve the finished canned bean soup with fresh herbs, bread, and garlic.
- To make the soup in a slow cooker even richer and more flavorful, you can cook it with meat broth and meat. Pork, beef, and poultry go well with canned beans.
- If you want to add chicken, you don't need to cook it first. Simply cut into pieces and fry in a slow cooker along with onions and carrots. This, by the way, will help avoid the formation of foam.
- Many housewives add bacon to this dish, cut into thin strips and fried in a slow cooker in butter.
- Beans go well with smoked meats. It's better to use ribs.
- Cilantro, coriander, thyme and rosemary are perfect seasonings for this soup.
- The taste of canned beans itself is delicate, but rather bland, so pepper and garlic are also great as flavor enhancers.
- It is better to use red or dark beans - they look especially appetizing and add a beautiful color to the dish.
- Mustard seeds introduced during cooking will give the dish a special pungency and aroma.
- Soup with legumes and mushrooms is very tasty. This recipe is also quite light, but at the same time aromatic and filling. In this case, it is better to season the soup with canned white beans.
Recently, the multicooker has gained immense popularity among many of us. Cooking has become easier with its help. There is no need to stand at the stove, constantly keep everything under control to make sure that the dish does not burn or run away. You can spend your free time with your family. Having such technology is, of course, beneficial. Nowadays, every family that values time has a multicooker. This miracle stove can not only cook porridge or soup, stewed vegetables, but also excellent pastries, tender scrambled eggs and spicy steamed fish. I suggest using this technique and making bean soup in a slow cooker.
It can be made not only with water, but also with broths: meat, fish, vegetables. To prepare the broth, you can use any meat: poultry, pork, lamb or beef, as well as smoked meats - brisket, ribs. When preparing the first dish in a multicooker, modes such as “Frying/Baking” are used for frying vegetables, and cooking is carried out directly in the “Soup/Cooking” or “Stewing” mode; the cooking time ranges from 60 minutes to 2 hours.
When frying vegetables for soup, you can add tomato paste or chopped peeled tomatoes as flavor enhancers. In addition to legumes and potatoes, you can add various fresh vegetables and thin noodles to your homemade soup.
Ingredients
- Onion – 1 pc.;
- Carrots – 1 pc.;
- Beans - 200 g;
- Potatoes - 500 g;
- Tomato paste – 2-3 tbsp;
- Sunflower oil - 1 tbsp;
- Salt - to taste:
- Ground black pepper;
- Bay leaf - 1 pc.;
- Parsley - 1 bunch;
- Water - 2-3 l.
Preparation
Beans can be of any variety and color. The amount of protein is quite large, especially in red-colored varieties, so it is often used to prepare a vegetarian or meat diet. To speed up the cooking process of legumes, it is best to rinse them and soak them in cold water for 5-6 hours. During this time, the beans will swell well and cook faster. Don't forget to remove the bad grains.
Remove the peel from a large onion. Cut into small pieces. In a multicooker bowl, heat the sunflower oil on the “Fry” program. Fry the onion for about five minutes.
Peel the carrots, rinse thoroughly and dry with a napkin. Grate on a coarse grater or cut into cubes. Add to the onion and continue to fry for another 3-5 minutes.
Remove the skin from the potatoes, rinse and cut into cubes. Add tomato paste and potato slices to the fried vegetables. Stir. Fry in the same mode for 5 minutes. At this step, you can add bell peppers and tomato pieces.
Add the soaked beans.
Pour water, preferably hot, up to the top mark of the bowl. Add the spices specified in the recipe. Stir. Cover tightly. Run the Braise/Beans program for 60 minutes. You can experiment with spices.
Delicious bean soup in a slow cooker is ready. Open, add chopped parsley or other herbs. Let it brew for a while and call everyone over for lunch. Serve with soft bread, spicy herbs, and sour cream. Bon appetit!
Note to the hostess
- To quickly prepare soup, you can add canned beans instead of dry cereal. You need to add it 15 minutes before it’s ready.
- It is recommended to add salt at the very end of cooking.
- The preparation time for the first dish will directly depend on the power of the “miracle oven”.
- You can also cook.
Bean soup in a slow cooker, like regular or can be cooked, both lean and with meat. Beans are a source of calcium, magnesium, iron, manganese, and also contain many B vitamins. But above all, beans are valued for their high protein content. 100 g of beans contain 60 g of “good” carbohydrates - this makes the beans nutritious and filling.
Ingredients:
- any meat (I have pork on the bone)
- potatoes – 3 – 4 pcs.
- beans – 1 cup
- onion – 1 pc.
- carrots – 1 pc.
- salt and spices to taste
- Bay leaf
How to cook bean soup in a slow cooker:
I will put all the ingredients into the multicooker bowl at once.
Soak the beans in cold water for several hours, or better yet overnight. Peel the potatoes, wash and cut into cubes. Wash the carrots, peel and grate on a coarse grater. Peel, wash and chop the onion - I chop it coarsely, sometimes I throw it in whole.
Place meat (bones), potatoes, carrots, beans and onions into the multicooker bowl.
Add bay leaf and spices to taste. It is better to add salt to the bean soup at the very end.
To fill with water.
Close the lid, set the “quenching” mode for 2 – 2.5 hours. At the end of the soup in the slow cooker, add salt to taste. Stir and let the soup simmer for 5 - 7 minutes.
Bean soup in a slow cooker It turns out very tasty, satisfying and rich.
It takes a long time to prepare, of course, but without our participation!
