Legumes are very useful for our body, as they help the cardiovascular and nervous system to work. They are very satisfying and retain their vitamins even after heat treatment. In this article, we will look at some simple and tasty recipes for bean soup.

Bean preparation

For each recipe below, beans should be prepared in advance. This is necessary not only to reduce the cooking time of the soup, but also to remove all harmful components from legumes.

In the evening, pour the beans into a pan or in a large bowl and fill it with plenty of water. Leave the beans to swell, at least 8 hours. It is advisable to change the water several times during soaking, but if this is not possible, add a little soda to the beans (1 pinch per 1 liter of water). After the specified time, simply drain the water and rinse the beans. She is ready for further processing.

If you take canned beans, you do not need to soak it.

Classic Bean Soup - A Simple Recipe

Ingredients:

  • Red Beans - 0.3 kg;
  • Tomato paste - 0.1 kg;
  • Potatoes - 4-5 pieces;
  • Broth (chicken or beef) - 1 l;
  • Carrots - 1 piece;
  • Onion - 2 pieces;
  • Greens, seasonings and salt to taste;
  • Vegetable oil - for frying vegetables.

Cooking:

  1. Prepare the beans in advance.
  2. Take the pan in which you plan to cook the soup and pour the broth into it. Add 1-2 liters of ordinary water to it.
  3. Place the pot on medium heat.
  4. As soon as the water boils, throw the beans. Reduce the heat a little. Let the beans boil like this for about 30-40 minutes.
  5. While the beans are being cooked, we prepare the rest of the ingredients. Peel the potatoes and cut them into medium cubes.
  6. Peel the carrots and rub it on a coarse grater.
  7. Peel the onion and chop it finely.
  8. Put a frying pan on a small gas, pour oil into it. Put carrots and onions on a well-heated skillet.
  9. Keep in mind that carrots are sweet, so frying must be salted. You can also add other seasonings.
  10. Add tomato paste to vegetables, mix everything and reduce heat. At minimum heat, vegetables should be stewed for about 10 minutes.
  11. When the beans are almost ready, add potatoes to it, let it cook for 10-15 minutes.
  12. Pour the fry into the soup. It is necessary to cook another 10-15 minutes.
  13. 5-10 minutes before the end of cooking, pour finely chopped greens into the soup (for example, parsley and dill).
  14. Bean red bean soup is ready. Serve it better with gray bread.

Bean Soup with Meat

Read also: Bean Soup - Red Bean Recipe

Ingredients:

  • White beans - 0.2 kg;
  • Meat (ideally with bone) - 0.3-04 kg;
  • Potatoes - 3-4 pieces;
  • Onion - 2 pieces;
  • Carrots - 1 piece;
  • Water - for cooking;
  • Seasonings, pepper and salt to taste.

Cooking:

  1. Soak beans in advance.
  2. In the pan, put the meat, after cutting it into pieces, onions (not chopped) and beans. Cook the broth until the meat is ready.
  3. Fill everything with water and send to boil.
  4. Peel the carrots and cut them into cubes or grate (the cubes look much more beautiful in the soup).
  5. Peel the onion and chop finely.
  6. Peel the potatoes and cut them into cubes.
  7. When the meat is ready, remove the foam from the soup. Reduce the heat and toss the potatoes. Add salt and some other seasonings. Leave to cook for 10 minutes.
  8. Then throw raw chopped carrots and onions into the soup. Cook for another 15 minutes.
  9. 5 minutes before the end of cooking the soup, throw fresh herbs, spices and bay leaves. You can throw greens not in the soup, but immediately in a bowl, so the dish will look more appetizing.
  10. White bean soup is ready.

Red Bean Soup with Mushrooms and Bacon

Ingredients:

  • Mushrooms - 0.4 kg, we have champignons, but you can take any other species, for example - forest mushrooms;
  • Bacon - 0.1 kg;
  • Beans - 0.4 kg;
  • Celery - 2 or 3 stalks;
  • Vegetable oil - for frying;
  • Onion - 1 head;
  • Garlic - 1-2 cloves;
  • Salt, parsley, bay leaf, seasonings - to taste.

Cooking:

  1. Pre-soak the beans so that at the time of cooking it was soaked. Set it to boil in a separate pan.
  2. Cut the bacon into small cubes;
  3. Peel the onion and chop finely.
  4. Squeeze the garlic using a press or chop finely.
  5. Chop the celery too.
  6. Take a thick-walled pan in which you will cook the soup. Put it on a fire and pour oil.
  7. When the oil is hot, put garlic, bacon, celery and onions in a pan. Slightly fry, along with salt, these ingredients.
  8. Mushrooms must be thoroughly washed and cut into small plates. If you use forest mushrooms, then they need to be soaked in advance for several hours and boiled.
  9. Put the mushrooms in a pan, to the rest of the ingredients. Wait until they have juice, and fry them a little.
  10. Pour all the components of the soup with water, add spices and bay leaf. Let the soup cook for about 10-15 minutes.
  11. Transfer almost ready beans to the rest of the mass. Reduce heat and cook soup for another 20-30 minutes.
  12. At the end of cooking, throw chopped parsley into the soup. Bon Appetit!

Tuscan soup with white beans

Ingredients:

  • White beans - 0.3 kg;
  • Thick cream - 0.1 l;
  • Carrots - 1 piece;
  • Vegetable or chicken broth - 1.5-2 l;
  • Celery - 1 stalk;
  • Olive oil - 3 tbsp. spoons;
  • Shallots - 1 head;
  • Parsley - 1 small bunch;
  • Sea salt, pepper - to taste;
  • Garlic - 2 cloves;
  • Dried sage - 6 leaves.

Cooking:

  1. Boil pre-soaked beans until tender, without salt.
  2. Shallots must be peeled and cut into small pieces;
  3. Finely chop the first clove of garlic, and squeeze the second through the press.
  4. Take a large skillet with high sides, this is necessary, since the main stages of cooking will be here. Pour olive oil into a hot pan.When the oil is hot, put the onions in the pan, when it is almost ready, send the garlic to the pan. Sauté the vegetables a little over low heat (about 5 minutes).
  5. Peel the carrots, grate it on a coarse grater.
  6. Celery also grate.
  7. Put carrots with celery in a pan for onions. Add some seasoning and salt. Fry lightly and then simmer vegetables.
  8. Remove about half the beans from the pan and add it to the vegetables.
  9. Pour in half the broth and simmer this mass over low heat (approximately 10 minutes).
  10. Grind sage leaves (you can use a mortar for this process).
  11. Add sage to the pan at the end of cooking.
  12. Pour the whole mass from the pan into a blender, mash all the ingredients. Try this mixture for taste, you may need to add more seasoning.
  13. Pour the liquid into the pan. Add the remaining broth and beans. Pour in the cream and warm the mass over low heat.
  14. The soup is ready, sprinkle it with parsley and serve.

Such a soup is usually eaten with croutons, therefore, you can also cook them.

Ingredients for making croutons:

  • Ciabatta - 1 piece;
  • Garlic - 5 cloves;
  • Olive oil - 2-4 tbsp. spoons.

Cooking:

  1. Cut the ciabatta into long slices. Pour a little olive oil on each piece.
  2. Take a dry grill pan and heat it, after that, spread our croutons.
  3. Fry until a delicious pattern appears.
  4. Rub the prepared croutons with garlic and serve with the soup. You can eat them in the bite, or put them directly on a plate, to the soup.

Canned Bean Recipe for Chicken Broth

Ingredients:

  • Broth (can be replaced with water) - 2.5-3 l;
  • Carrots (small) - 1 piece;
  • Canned beans - 1 can;
  • Garlic - 1-2 cloves;
  • Potato (medium) - 4 pieces;
  • Onion - 2 heads;
  • Tomatoes (can be replaced with tomato paste - 2-3 tbsp.spoons) - 0.3-0.4 kg;
  • Oil - for frying vegetables;
  • Salt and seasoning to taste.

Cooking:

  1. Peel the onions. Chop it finely.
  2. Peel the carrots, grate it on a coarse grater.
  3. Heat the pan, add oil and saute the vegetables.
  4. Make a tomato puree. There are two ways to do this: grate each tomato; on all tomatoes make cuts in the middle, in the form of a cross. Dip the tomatoes for half a minute in boiling water. Wait for the tomatoes to cool so as not to burn themselves. Peel all the tomatoes and send them to a blender or chop them with a crush. It is advisable that there are no lumps in the puree.
  5. Add the tomatoes to the carrots. Fry the mass for about 5 minutes, then reduce the heat and simmer the vegetables for about 10 minutes.
  6. Pass the garlic through a press and add it to the tomato mass.
  7. The whole frying should be salted. Add seasonings based on your taste preferences. For example, if you like spicy - add chili peppers, if fragrant - then marjoram.
  8. Pour the broth into the pan and boil it.
  9. Open the canned beans and send all the contents to a boiling pot.
  10. Peel the potatoes and cut them into cubes. Send her to the pot. Let the mixture boil for about 20 minutes.
  11. Put the whole mass from the pan into the pan.
  12. The soup should boil, after which it can be turned off.
  13. The canned bean soup is ready. Garnish with a spoon of sour cream and herbs. Bon Appetit.

So we sorted out some useful recipes. We hope that we have helped you to replenish your piggy bank of recipes with new interesting dishes.

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