Contacts
the main/ Recipes

Dried bean soup. Bean soup: useful properties and step-by-step recipes

Bean soup - general principles and methods of preparation

Bean soup is not only hearty and nutritious, but also has many beneficial properties. The beans contain whole deposits of protein, which is absorbed better than the animal, a lot of vitamins, trace elements, especially sulfur, amino acids.

Soup is made from green beans, but most often from dried beans different varieties and color. Moreover, during the heat treatment of the beans, all the useful substances are preserved in it. Dishes made from these beans are loved by many people from all over the world - bean soups are in all national cuisines- from Russian and Italian to French and Mexican.

It is especially useful to eat such a soup in winter - it will not only warm you from the inside, but also cheer you up, because beans contain many B vitamins, which actively fight depression.

Bean soup - food preparation

Beans have many advantages, but there is one drawback - they take a long time to cook. Therefore, in order to shorten the cooking time of the soup, it should be soaked for several hours, and preferably overnight. During this time, it will have time to soak in moisture, swell and quickly become soft during the cooking of the soup. If the room is warm, it is better to put the beans for soaking in the refrigerator so that they do not sour. Experts say that beans will be tastier if they are soaked not running, but boiled. cold water... During the soaking period, the beans not only soften, they also release oligosaccharides - substances that are practically not digested, hinder the digestion process and contribute to increased gas formation. Therefore, the water in which the beans were soaked must be drained, and the beans must be rinsed well.

Bean soup - best recipes

Recipe 1: Bean Soup with Meat

What could be tastier than a plate of hot bean soup? Only bean soup with meat. So we will cook it, especially since it is cooked quickly. Any meat is suitable for the soup - pork, beef, veal, and it will also be delicious with chicken meat. The beans are pre-soaked.

Ingredients: 0.5 kg of meat (possible on the bone), 2 carrots, 250g of white beans, 1 onion, 4 medium potatoes, vegetable oil, celery stalk, spices to taste.

Cooking method

Pour the meat and beans with water and cook. At this time, peel and cut the remaining vegetables - potatoes into cubes and 1 carrot into rings. Prepare frying from the second carrot and onion - sauté chopped vegetables in oil.

Put potatoes and carrot slices in the finished broth with meat and beans. When the meat is cooked, it can be left in the saucepan as it is, or it can be removed, separated from the bone, cut into pieces and put back into the soup. Ten minutes after laying the potatoes, add the frying and the celery stalk. After 20 minutes, salt the soup, add the desired spices - ground pepper or peas, salt, bay leaf. After five minutes, turn off the heat and leave the soup to brew. You can add herbs and a slice of lemon to the plate.

Recipe 2: Bean Soup with Smoked Meats

Simple but delicious soup. Any smoked meat can act as smoked meats - ribs, brisket, loin, even smoked chicken wings... If bell pepper you will not find it, cook without it. The soup will turn out to be tastier if, when making frying, together with tomato paste, put one two chopped fresh or canned tomatoes... Canned beans can be substituted for canned beans, in which case they are added at the end of the boil.

Ingredients: 0.5 kg of smoked meats, 300 g of beans (pre-soaked), 1 piece each of carrots, bell pepper and onion, 100 g of tomato paste, to taste: salt, spices, herbs.

Cooking method

Boil the beans for 20 minutes, then add the smoked meats. When tender, add diced or julienned potatoes and cook for 15 minutes. At this time, fry finely chopped bell peppers, onions and coarsely grated carrots in oil. When the frying is ready, add to it tomato paste, fry for a minute or two and transfer the entire vegetable mass to the soup. Add salt, spices, and at the very end - herbs.

Recipe 3: Bean Soup with Mushrooms and Chicken

Mushrooms are combined with almost all products; bean soup turns out to be especially tasty with them. They give the dish a special, unique flavor. Instead of chicken meat, you can take chicken wings, things four or five, depending on the size. Soak the beans beforehand.

Ingredients: 1.5 liters of water or broth, chicken - 400g, 200g each of red beans and fresh mushrooms, one table / spoonful of butter and vegetable oil, chicken fat, one onion and one carrot, 2 medium potatoes, salt, pepper and herbs to taste.

Cooking method

Cook beans until half cooked, add chicken. While everything is boiling, cut and fry the mushrooms on butter half with vegetable. If there is a lot of water from them, you can drain it (do not pour it out), and brown the mushrooms themselves. In a separate skillet, fry grated carrots and chopped onions in chicken fat.

Put diced potatoes in the soup, and after 15 minutes, put fried vegetables and mushrooms. Salt the mass, add pepper. Five minutes before the end of cooking, pour in the liquid from the mushrooms and add the parsley.

Recipe 4: Bean Soup with Sausages

We can say that an express soup is being cooked. It prepares very quickly, because ready-to-eat canned beans are used. Sausages (or sausages) are better to take smoked, it turns out tastier.

Ingredients: 0.5 kg of sausages (sausages), 2 onions and carrots, 2 cans of canned red beans, 2 large potatoes, to taste, salt, pepper and herbs, for frying - lard or vegetable oil.

Cooking method

Throw potatoes cut into cubes into boiling water (broth). While it is cooking, heat oil or melt lard and fry grated carrots and chopped onions. Add the frying to the pan, put the beans from the jar, bay leaf in the same place, salt, add pepper and let it boil a little. Add randomly chopped sausages (sausages) ten minutes before the end of cooking. The turned off soup let it brew a little and pour on plates, adding greens.

Recipe 5. Bean soup with bacon and corn

Ingredients

four halves of a chicken breast;

45 g chopped parsley;

750 ml chicken broth;

400 g canned white beans;

onions - 150 g;

300 ml of milk;

120 g bacon;

4 cobs of corn;

Cooking method

1. Boil the chicken broth in a large saucepan, dip the washed chicken breast and simmer over moderate heat for 15 minutes. Remove the meat from the pan onto a plate and cool.

2. Melt the butter in a heavy-bottomed saucepan. Put onion chopped into small pieces in a saucepan and fry until transparent.

3. Add chopped bacon to the onion and stir fry for about five minutes. Sprinkle flour over the roast and fry for another minute, stirring continuously.

4. Add broth to a saucepan, stir and cook for about a minute.

5. Remove the kernels from the corn cobs, rinse, and place in the soup. Then pour in half the milk and cook the soup until the corn is cooked through.

6. Cut the chicken breast into pieces and place in the soup. Then lay out canned beans, add the remaining milk, boil and boil for five minutes. Season with salt and pepper, season with parsley and turn off the heat.

Recipe 6. Minestrone Bean Soup

Ingredients

150 g each of white, green and red beans;

two liters of broth;

fresh tomatoes - 200 g;

half a bunch of dill and parsley;

150 g onions;

dried Italian herbs, salt and ground black pepper;

4 cloves of garlic;

50 ml olive oil;

smoked brisket - 300 g;

a bunch of fresh basil;

100 g of fine vermicelli.

Cooking method

1. Make cuts on the tomatoes, dip them in boiling water for a minute, then in cold water and remove the skin. Cut the tomatoes in half and remove the seeds. Cut the pulp into pieces.

2. For green beans, cut the tails and chop them into small pieces.

3. Cut the brisket into slices. Peel and chop the onion.

4. To the bottom thick-walled pan lay out the brisket slices, fry on both sides, add chopped onion to them and fry.

5. Boil white and red beans until tender. Put in a saucepan with onions, add pods here, pour in a little broth and simmer over low heat for about 20 minutes, then pour in the rest of the broth. Keep in mind that minestrone is a fairly thick soup, so adjust the amount of broth yourself.

6. Pour noodles into the soup, salt, season with pepper and cook the soup for ten minutes.

7. Grind chopped basil and garlic in a mortar. At the end of cooking, add the spice mixture to the soup.

Recipe 7. Bean soup with cabbage

Ingredients

half a liter can of canned beans;

100 ml of sunflower oil;

half a head of cabbage;

150 g onions;

15 g ground paprika;

30 g tomato paste.

Cooking method

1. Rub the peeled onion. Put in a cauldron with hot oil and mix finely shredded cabbage and onions. Fry for a while.

2. Pour in a liter of broth, add tomato paste and cook until the cabbage is ready.

3. We send beans to the cauldron, salt and bring to a boil.

4. Heat the oil in a frying pan and fry the flour for about a minute. Season with paprika and stir. Put the sautéed dish in the soup, boil it again and turn off the stove.

Recipe 8. "Peasant" bean soup

Ingredients

3 potatoes;

35 g of vegetable oil;

500 g beans;

salt, herbs and pepper;

a quarter cup of rice;

120 g onions;

150 g carrots.

Cooking method

1.Wash the beans in the evening and soak them. The next day, boil it for about an hour. We clean and rinse vegetables. Cut the potatoes and onions into cubes. Rub the carrots coarsely. We wash the rice.

2. Boil water in a saucepan, spread the beans, bring to a boil, add rice, potatoes and half of the onions and carrots. Cook for about 20 minutes.

3. Pour oil into a preheated pan, put the remaining vegetables, and fry, stirring occasionally, until golden brown. Pour in flour, mix and simmer for another minute.

4. Put the frying in the soup. Salt, pepper, and continue to cook for another ten minutes. Rinse the greens, rinse and chop finely. Add it to the soup, simmer over low heat for a few more minutes.

Recipe 9. Bean soup with pesto sauce and vegetables

Ingredients

150 g each of white and yellow beans;

230 g green beans;

100 g onions;

230 g potatoes;

1200 ml vegetable broth;

230 g savoy cabbage;

kitchen salt and ground pepper;

250 g carrots.

4 cloves of garlic;

60 g parmesan;

a few sprigs of fresh basil;

90 ml of olive oil.

Cooking method

1. Soak yellow and white beans... Then we drain the water, rinse and put it in a cast iron. Fill it with water, cover it with a lid and send it to the oven. We set the temperature regime to 200 C and cook the beans for an hour and a half.

2. We put the beans in a colander, wait until all the liquid drains, and put half of them in the iron pot. Puree the other half with a blender and transfer to the whole beans. Fill with vegetable broth, mix.

3. Rub the peeled and washed carrots. Cut the potatoes into pieces, having previously peeled and washed. Shred cabbage into thin strips. We put all the vegetables in a cast iron, put the green beans here. Salt, cover and send to the oven. Reduce the temperature to 180 C and cook the soup for another hour.

4. Grind basil and garlic in a mortar, gradually pouring in olive oil. Add the grated parmesan and stir. Add half of the sauce to the soup, stir and turn off the heat. Serve the soup in bowls, adding a tablespoon of the sauce just before serving.

If you feel like making a bean soup and you don't have time to soak the beans, you can use canned canned beans. It should be put into the soup ten minutes before the end of cooking.

To make the beans boil faster, you need to salt the soup 35-40 minutes after laying the beans.

Red bean dishes are always rich, aromatic and tasty. We offer to cook with the participation of this type of legumes tasty soup... For you a recipe for canned red beans with chicken, as well as a variant of a soup in the form of mashed potatoes.

Ingredients:

  • chicken fillet - 450 g;
  • canned in own juice red beans - 420 g;
  • fresh carrots - 105 g;
  • onion - 105 g;
  • large garlic cloves - 2 pcs.;
  • potatoes - 450 g;
  • tomato paste - 55 g;
  • a few peppercorns and a medium-sized bay leaf.

Preparation

Making chicken soup with canned beans is a snap. To begin with, cut the washed chicken fillet into cubes, pour them in a saucepan with purified water and put on the stove to cook. At the same time, we prepare vegetable ingredients for the dish. We peel and grate the carrots, and also get rid of the husks and finely chop the onion and garlic teeth with a knife. Pour oil into the pan, let it warm up, and put the onion and garlic in it first, and after a couple of minutes add the carrots. Saute vegetables for five minutes with occasional stirring, then add tomato paste and saute everything together for another couple of minutes.

While the chicken is boiling and the vegetables are fried, peel and cut the potatoes into small cubes. Now we send potatoes to the half-finished chicken, and after five minutes we spread the frying from the pan. We also send canned beans to soup and canned beans. Season the dish to taste with salt, throw in the peppercorns and lavrushka, cook at moderate boil until the potatoes are soft and can serve, adding finely chopped parsley and ground pepper to the soup in a plate.

How to cook dry red bean puree bean soup?

Ingredients:

  • dry red beans - 455 g;
  • celery (stems) - 3 pcs.;
  • onion - 95 g;
  • large garlic tine - 1 pc .;
  • pod of hot green pepper - 1 pc .;
  • parsley (greens) - several branches;
  • olive or sunflower oil without aroma - 30 ml;
  • freshly ground black pepper and iodized rock salt - to taste;
  • medium-sized bay leaf - 2 pcs.

Preparation

Since in this case we will be using dry red beans for the soup, you need to know how to cook them quickly. To do this, wash the beans and fill them with enough water for eight hours, and ideally overnight. During this time, the beans will swell well and cook much faster.

We wash the soaked beans, fill them with two liters of purified water and put them on the stove. After boiling, we reduce the heat and cook the contents of the pan for an hour. During this time, we will prepare vegetables for the soup. We peel and finely chop the onion and garlic clove, and also peel the seeds and stalks and also chop a pod of hot pepper with a knife. At the same time, chop the celery stalks and chop the parsley.

In a preheated frying pan, pour a little sunflower or olive oil without aroma and put onions in it. After the onion cubes become transparent, add hot pepper and celery stalks to the pan and fry with occasional stirring for another five minutes. At the end of frying, add garlic to the vegetables, mix the contents of the pan and remove from heat.

After an hour of boiling the beans, spread the contents of the pan to it, add salt to taste, throw in the bay leaf and cook the ingredients for fifteen minutes. After that, remove the bay leaf from the pan and turn the components of the soup into mashed potatoes using a blender. We warm up the food a little more and can serve, adding it in a plate with ground black pepper and parsley.

Red beans are very useful for the body, they contain a large amount of fiber and a whole complex of vitamins and nutrients... For a tasty, simple first course that's also healthy, try red bean soup.

Recipe # 1: Red Bean and Tomato Bean Soup

Step-by-step preparation of red bean soup:

Red beans must first be soaked for several hours, in best case at night. First, we put chicken or a soup set for making broth to cook, you can add vegetables (carrots, celery, parsley root). When the water boils, add the red beans to the chicken and cook for another 40 minutes until cooked.

At this time, salt the broth, the main thing is not to overdo it. You can start onions and carrots, prepare traditional frying, to which we add a couple of tablespoons of ketchup or tomato paste, mix and leave on fire for 2-3 minutes.

20 minutes before the chicken is ready, add finely chopped potatoes to the soup, after 10 minutes we send the fry with tomato to the soup. If necessary, add salt to the dish and add the rest of the spices to taste. Serve this red bean dish, recommended with parsley.

Recipe number 2: Red bean soup with mushrooms

Step-by-step preparation of mushroom and red bean soup:

Peel the potatoes and cut into strips. Drain any liquid from canned red beans. Cut the onion into small pieces. Peel the carrots and grate.

Rinse fresh mushrooms, peel and cut into small pieces. Wash the parsley and celery root thoroughly, rub on a fine grater. Fry the roots of parsley, celery with onions and carrots, so our bean soup will be vitamin and healthy.

Then add the mushrooms and simmer for 5 minutes. Add red canned beans to the soup. Put the chopped potatoes in boiling water, bring to a boil and add the contents of the pan.

After 15 minutes, add salt, ground pepper and dried basil... Sprinkle the finished red bean soup with parsley in a bowl. Optionally, you can add sour cream.

www.medmoon.ru

Chicken soup with red beans

Thanks to its filling and tasty filling, chicken red bean soup is perfect for family dinner, because even men will eat it with great pleasure. In addition, do not forget about the benefits of red beans and chicken broth... Most importantly, healthy, nutritious red bean chicken soup is made with simple ingredients that is in every home. Yes, and there is nothing difficult in cooking, the main thing is to boil the beans in advance, although you can also use canned beans.

Chicken soup with red beans and potatoes

  • chicken - 400 gr.;
  • potatoes - 3 pcs.;
  • red beans - 2 tbsp.;
  • carrots - 1 pc.;
  • salt to taste;
  • vegetable oil - 1-2 tablespoons;
  • onion - 1 pc.;
  • bay leaf - 1-2 pcs.;
  • tomato paste - 2 tablespoons;
  • spices to taste.

The beans need to be rinsed and covered with cold water for several hours, but to make the beans cook faster, soak them overnight.

Then rinse the beans again and boil them separately until tender. In the meantime, rinse the chicken and place in the saucepan.

Fill with cold water, bring the meat to a boil. After that, remove the foam, when the broth boils, reduce the heat and cook the meat for about 30 minutes. Add bay leaves.

At this time, peel the carrots as well as the onions. Chop the onion into cubes. Carrots can be cut into thin strips or grated.

After putting vegetables in a pan, add vegetable oil to them and send to the fire. Saute vegetables over low heat until soft and golden brown. Don't forget to stir.

Then add tomato paste to the vegetables, stir and fry everything together for no more than 3 minutes. Tomato paste can be substituted with tomato sauce or ketchup.

Peel and dice the potatoes. Remove the meat from the finished broth. Put potatoes in a saucepan and add a little salt to the soup.

While the meat is cooling, divide the beans in half. Grind one with a blender in mashed potatoes, leave the other whole.

When the potatoes are cooked, add the sliced ​​meat and beans and the mashed beans to the potatoes. Cook the soup for 5 minutes.

Then add the sautéed onions with carrots and spices to taste. Bring soup to a boil and turn off heat. Cover the soup with a lid, let it brew for 20 minutes, and then serve.

Serve the soup hot.

Chicken soup with red beans and mushrooms

  • chicken meat - 400 gr.;
  • salt and pepper to taste;
  • fresh mushrooms - 200 gr.;
  • butter;
  • carrots - 1 pc.;
  • parsley;
  • red beans - 200 gr.;
  • onion - 1 pc.;
  • potatoes - 2 pcs.;
  • vegetable oil.

Soak the washed beans in cold water. Then rinse and cook over the fire. Boil the beans until half cooked.

At this time, rinse the chicken meat and cut it without in large pieces... When the beans are cooked through, add the meat to the pot and continue cooking until both ingredients are cooked through.

Meanwhile, rinse the mushrooms and cut them into slices. Fry the mushrooms in butter until golden brown.

Peel the onions and carrots. Chop the onion and rub the carrots. Fry the vegetables separately from the mushrooms for vegetable oil or chicken fat.

Cut the peeled potatoes into cubes and send to the soup. Cook the soup for about 15 minutes. Then add the sautéed mushrooms and vegetables. Season with salt and spices. Cook the soup for a few more minutes.

Add chopped parsley to the finished soup and serve while hot.

kakprigotovim.ru

How to make chicken bean soup

You can constantly talk about the benefits of white, red, yellow and other beans, but we must not forget that beans dishes are also very tasty and nutritious. In this sense, bean soup with chicken can become an indispensable dish. Chicken broth is considered more dietary, so the recipe for this soup can also be used in baby food.

Also, this recipe is versatile because you can vary the ingredients as you wish. For example, there is a recipe for red bean soup and white bean soup, for broth you can take chicken legs, if you like soup more savory, but you can use chicken breast so that there is not too much fat in the broth. You can also add corn or pasta to make the dish thick and filling. Someone turns a part of potatoes and beans into mashed potatoes to make a cream soup.

In short, chicken soup with beans is a constant opportunity to conduct bold culinary experiments in the kitchen!

So, to make 10 servings of this wonderful soup, take the following foods:

  • chicken meat (legs or breast) - 400 grams;
  • water - 2.5 liters;
  • dry (white or red) beans - 200 grams;
  • potatoes - 3 pcs.;
  • canned corn - 150 grams;
  • carrots - 1 pc.;
  • vegetable seasoning or a set of spices for soup - 1 tbsp. a spoon;
  • tomato juice- 200 ml or ketchup - 3 tbsp. spoons;
  • vegetable (sunflower or olive) oil;
  • salt to taste;
  • a slice of lemon;
  • any seasonal greens.

Recently, oregano seasoning has become widespread in cooking, in fact, ordinary oregano. This seasoning has always been used in Mexican and Indian cuisine, as it goes very well with beans and tomatoes, revealing all its aroma in chicken broth, which gives reason to add this spice to our bean soup recipe.

Cooking procedure

  1. Soak the beans in cold water overnight (5-6 hours is enough).
  2. Put the chicken meat (previously separated from the skin and bones) in cold water, and when the water boils, remove the foam and leave to simmer over low heat for another 20 minutes.
  3. Cut the cooked chicken pieces into small pieces and send back to the pot.
  4. In parallel with the cooking broth, do one more procedure: rinse the soaked beans and cook for 40-45 minutes (depending on the variety and size of the beans).
  5. Peel the potatoes and cut into small pieces (cubes or strips).
  6. Peel the onion, cut into half rings and fry until golden brown.
  7. Scrape the carrots, rinse well, grate coarsely, and then add to the onion and simmer everything together for another 5 minutes.
  8. Put ready-made beans, potatoes in the finished broth and cook for 20 minutes.
  9. Then add already cooked onions and carrots, canned or defrosted corn, pour in tomato juice or add 3 tablespoons of ketchup.
  10. After 5 minutes, sprinkle the soup with dried vegetable seasoning, basil or oregano, season with salt and simmer for another 2-3 minutes, covered over low heat.
  11. This soup is best served with chopped herbs and a slice of lemon.

The cooking time for this dish in active mode is 60 minutes, another 5-6 hours will be required for the dry beans to swell.

Lovers of thick rich soups can "improve" this recipe by performing the following operation. You can cook some of the potatoes separately, then put them in a blender, remove half of the red beans from the soup and add to the potatoes in a blender. Turning on the device, you need to turn the vegetables prepared in this way into mashed potatoes and put the resulting mass in a saucepan with soup. The puree will dissolve in the broth, making the soup thick and very satisfying.

If you still prefer a recipe with a thinner soup consistency, then you do not need to turn these ingredients into "porridge", but simply leave them ready-made.

The same with additives: lovers of different vegetables can, at their discretion, add corn or green pea(Of course, frozen vegetables will be healthier than canned ones). Pasta dishes are usually added to the recipe solely for the sake of children, who, as you know, adore horns, spirals, stars and other forms of pasta.

In this case, it should be borne in mind that such a soup must be eaten immediately after cooking, because pasta, even from the most hard varieties wheat tend to swell, so in a heated dish they will look unappetizing, and the taste will be completely different.

The choice of beans, red or other color, may be based on ready-made recipe, and may be dictated solely by your taste preferences. Some, on the other hand, prefer bean soup with chicken as a variety of colors: not only red broth, but also yellow corn, green parsley leaves and white beans.

edimsup.ru

Red bean bean soup

Rich, hearty and appetizing soup, I want to invite you to cook for lunch. Chicken, vegetables, beans - an amazing combination that will appeal to both children and adults. I recommend remembering the recipe!

INGREDIENTS

  • Chicken for broth 0.5 Kilogram
  • Canned beans 1 Piece
  • Potatoes 2 Pieces
  • 1/2 Onion
  • Vegetable oil 1 tbsp. a spoon
  • Chile To taste
  • Salt and paprika To taste
  • Mix of vegetables 200 Grams

1. Wash the chicken (backs and broth ridges can be used) and transfer to the pot. Pour in water, put on fire and cook for 35 minutes after boiling.

2. Peel and chop the onion.

3. Fry until light golden brown in a skillet with vegetable oil.

4. Gently strain the broth and put on fire. Peel potatoes and cut into cubes. Send to boiling broth, salt to taste and add chili.

5. 5-7 minutes after the potatoes, put the fried onions in a saucepan and vegetable mix... When the potatoes are almost done, add the beans. Chop the garlic. Put the garlic in the soup, add the paprika. After a minute, you can remove from the fire.

6. Here it is, delicious and appetizing red bean soup. And how simple it is! Help yourself!

Beans are hearty and useful product high in protein.

Red bean soups are always aromatic, tasty and bright.

Add new dishes to your diet from a selection of the most interesting recipes bean soup made from red beans.

Red bean soup - general cooking principles

Bean soup is cooked with or without the addition of meat, since beans contain protein and are in themselves great alternative to replace meat products for vegetarians or during a fast.

For the preparation of soups, both dry beans and canned beans are used. In the case of conservation, the time spent on cooking the soup is significantly reduced - this is what the housewives think. In fact, no special effort is required with dry beans. The main thing is to soak it a few hours before cooking, and then boil it until half cooked in a large amount of water. One way or another, the soup turns out to be delicious with both dry and canned red beans.

Usually vegetables are put in soups: onions, carrots, garlic. Potatoes are rarely added. Also beans go well with cheese products, spices, herbs, mushrooms.

To make the soup tastier and more nutritious, vegetables are pre-sautéed in oil, after which they are added to the broth along with the beans.

Soup is served mainly with sour cream.

1. Thick bean soup made from red beans and meat in a pot

A kilogram of beef;

200 grams of red beans;

One eggplant;

Liter of meat broth;

6-7 potatoes (about 800 grams);

70 g tomato paste;

A clove of garlic;

Spices, salt, suneli hops;

Basil greens, cilantro;

For serving sour cream and fresh tomatoes.

1. We choose beef based on our preferences. If you prefer a rich, rich soup with thick, rich broth then it is better to choose beef with fat layers, such as ribs. If you want a less high-calorie meal, it is better to take lean meat, pulp.

2. Cut the meat into small cubes, about 3-4 cm side.

3. Peel all vegetables and cut them: potatoes, eggplant, carrots in large cubes, garlic slices, onions - half rings.

4. Soak the beans for an hour, then rinse and boil until half cooked.

5. Salt and season the broth with spices, mix it with tomato paste.

6. We distribute all the ingredients in portioned pots. Put vegetables and beans in a chaotic manner, put the meat in the middle. Fill with broth.

7. Put the pots of soup in an oven preheated to 160 degrees for an hour and a half.

8. Serve garnished with chopped basil and cilantro.

2. Red bean soup with tomatoes in a slow cooker

A pound of chicken;

230 g red beans;

Chili Pepper;

Two potatoes;

Two tablespoons of tomato paste;

Two large tomatoes;

Vegetable oil;

Salt, spices;

A clove of garlic.

1. Rinse the beans, fill them with cold water for 2-4 hours.

2. Cut the washed chicken into large pieces and dry.

3. Pour vegetable oil into the multicooker bowl, lay out the meat, fry in the "Fry" mode.

4. Add half rings of onion, continue cooking in the same mode.

5. As soon as the onion softens and acquires an appetizing golden color, add chopped garlic, fry for 5 minutes until the characteristic garlic aroma.

6. Add diced tomatoes and tomato paste, mix, cook on the "Fry" mode for another 15 minutes.

7. Put the beans, potato cubes, washed again, mix.

8. Pour a liter or two of water, depending on how thick the soup we want to get. Add salt and spices.

9. Cooking red bean soup on the "Soup" or "Stew" mode for an hour and a half.

10. 10-15 minutes before cooking, put chopped chili and finely chopped greens into a dish.

3. Red bean bean soup with vegetables in meat broth

1.2 liters of meat broth;

50 grams of parsley roots;

Two potatoes;

300 g red beans (cons.);

A slice of garlic;

Spices, salt, herbs;

Croutons for serving or 400 g of bread and butter for making croutons.

1. If there are no ready-made croutons, cut the bread into small cubes or strips. Heat the oil in a frying pan, fry the bread until golden brown and light crunch, put the croutons on a paper towel so that the glass will have excess oil.

2. Put chopped parsley roots and chopped carrots in another pan, letting both ingredients become soft.

3. Pour in a third of a glass of broth, put finely chopped onion and garlic, salt and pepper. Simmer until the onions are transparent.

4. Put the potato cubes in the remaining broth, boil until tender.

5. Pour the potatoes together with the broth into the blender bowl, seasoning with vegetables, achieve uniformity.

6. Transfer the puree soup back to the pot, add the canned beans.

7. Bring to a boil over low heat, season if necessary, add herbs, cook for 5 minutes and turn off the gas.

8. Serve soup with fresh croutons.

4. Red bean soup with mushrooms

Half a chicken;

A can of red beans;

200 grams of champignons;

Onions, carrots;

Potatoes - 3-4 tubers;

Dill, salt, laurel leaves.

1. Fry, salted, half rings of onion together with sliced ​​mushrooms until tender.

2. Boil the chicken until tender.

3. Put potatoes cut into small slices and grated carrots in strained broth.

4. As soon as the vegetables are cooked, add pieces of meat, mushroom sautéing, beans without liquid to the soup.

5. Put fresh herbs, spices, salt to taste, throw in a couple of bay leaves.

6. Cook for 5-8 minutes. Serve with sour cream or mayonnaise.

5. Bean soup made from canned red beans with cheese

Bank of white beans (natural);

Bank of red beans (natural);

200 grams of processed cheese;

Two celery roots;

Garlic, olive oil;

One and a half liters of water;

Salt pepper;

200 ml dry wine (white).

1. Cut the onion and celery into small pieces.

2. Fry both ingredients in hot oil, first put the onion and fry it until soft, then add celery, fry for 2-3 minutes.

3. Pour wine into the vegetables, simmer over low heat, stirring occasionally, for 10 minutes.

4. Boil water in a saucepan, spread processed cheese, mix.

5. As soon as the cheese broth boils, put both types of beans without brine, vegetable fry, salt and spices.

6. Simmer for 5 minutes, not letting it boil.

7. Put chopped garlic in ready-made red bean bean soup, leave, turning off the gas, for 10-15 minutes.

8. Serve with herbs.

6. Red bean soup with smoked meats in a slow cooker

A glass of red beans;

150 grams of smoked bacon;

Three cloves of garlic;

A third of a glass of tomato sauce;

30 ml olive oil;

Three stalks of celery;

Chili pod;

Spices, salt;

Peas of black and allspice;

Two carrots;

250 grams of s / c sausage.

1. Soak the beans in the evening, on the eve of making the soup. Rinse the beans, put them in a saucepan, fill them with two liters of water. Cook for about 30-40 minutes.

2. Cut the onion into small cubes, chop the garlic and chili.

3. Pour oil into the multicooker, set the "Fry" mode, wait until the oil is warmed up.

4. Put onion, fry for a couple of minutes, add chili and garlic, give everything together for 2-3 minutes.

5. Add the carrots, cut into strips, fry them until soft, 5 minutes.

6. We send finely chopped celery to the vegetables in a bowl, fry until light blush and immediately pour in tomato sauce.

7. Put spices, pepper and salt here.

8. Switch the multicooker to the "Stew" mode, simmer the ingredients in it for 5 minutes.

9. Add pieces of bacon and raw smoked sausage fried in a pan, put boiled beans.

10. Fill with boiling water of the desired density.

11. Cooking for 30 minutes by closing the lid of the multicooker.

12. Serve with sour cream and herbs.

Red bean soup. Red Bean Bean Soup - Useful Tips and Tricks

You can adjust the thickness of the soup based on your preferences. Some people like more broth, others like thick soups.

Add spices wisely, they are only needed to add aroma and pleasant taste, and not in order to overshadow the taste of the main ingredients of the soup.

Red bean bean soups cooked in a cauldron, multicooker or oven are more aromatic and richer.

Bean soup is a hearty, nutritious first course. The bean soup recipe can be found on the menu of almost any nation in the world. Bean soups will pleasantly surprise you with a variety of options! They are able to saturate the body no worse than anyone meat dish, while all the vitamins and useful elements are retained in the beans even after heat treatment. Nutritionists recommend including this product in any form in your diet at least once a week. For example, to make bean soup, this is perfect dish for those who watch their weight and like to eat deliciously. Today we will tell you how to make delicious and simple soup with beans.

Bean soup (red and white) is able to normalize blood pressure and sugar levels, cure gastritis, and eliminate some problems with the gallbladder and liver. Bean soup is indicated for pregnant women, since the beans contain a lot of iron and folic acid, which are necessary for the normal development and growth of the fetus. Bean soup should be included in the diet menu. After all, the product is low in calories and promotes weight loss.

Should you soak beans at all?

The peculiarity of preparing any dish from dry beans is that it must be pre-soaked for several hours. This is important rule, which will allow you to cook not only tasty, but also healthy dish, without unpleasant consequences. All harmful substances will go into the water, including complex sugars, which make it difficult to process beans, causing unpleasant sensations.

To begin with, the beans must be thoroughly washed, sorted out, wrinkled and damaged beans must be removed.
Now you can proceed to soaking. There are two ways to do this.


The first way- long-term soaking. Place the beans in a large container and cover with water. Let it stand for 8-10 hours (as little as possible, you should be guided by the beans - it should increase 2-3 times). During this time, you need to drain the water several times. If you soaked overnight, then add soda to the liquid, at the rate of 0.5 teaspoon per 0.5 liter, to prevent acidification of the liquid.

  • prolonged soaking destroys the oligosaccharides contained in the beans, which cause gas formation.
  • beans do not burst during cooking, which is essential if you are cooking bean soup;
  • the taste of cooked beans, which have been soaked in this way, is more pronounced and delicate taste.
  • you need to plan the preparation of the dish;
  • laborious process - you need to change the water;
  • soaking causes discoloration of the beans.

Second way- fast soaking. Pour the washed beans into a large saucepan, add water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let stand in hot water for 1 hour. Then continue cooking.

Method advantage: fast, no need to plan preparation in advance.

  • beans often burst;
  • the taste is not as rich as that of beans that have been soaked for a long time (but they are better at absorbing the aromas of spices).

If you plan to cook a dish for a long time - about 4 hours, then soaking can be skipped altogether. But you will have to cook on low heat, making sure that the liquid does not escape.

Red beans can also be cooked without soaking, and to speed up the process, add 1 tablespoon of cold water to the pan every 5 minutes. As a result, it will be ready in about 2 hours. Canned beans are only washed.

After soaking, the beans are ready for further cooking.

Canned and green beans do not need pre-soaking.

How to cook beans

After soaking, drain the water and rinse the swollen beans in running water. Then place it in a large saucepan and cover with water so that it completely covers the beans. Bring water to a boil and add a tablespoon of sunflower or olive oil so that there is less foam.


Simmer the beans. You may need to add water to the pot from time to time during the cooking process. Depending on the type of beans, their shelf life and the hardness of the water, the cooking time can be from 0.5 to 2.5 hours.

There is no need to stir during cooking, and the pan does not need to be covered with a lid.

To see if it's ready, mash one piece with a fork or your fingers. Ideally, the beans should be soft, but not mushy. If the beans are still crunching, then leave them to simmer and check for readiness every 10 minutes.

Bean soup - secrets and recipes

Bean soup classic recipe


Ingredients:

  • 300 grams of red beans;
  • Potato tubers - 3-4 pieces;
  • 1 carrot;
  • Onion - 1 piece;
  • 1 liter of beef or chicken broth;
  • Tomato paste - 70 grams;
  • Salt - according to your preference and taste;
  • Condiments and spices;
  • Vegetable oil;
  • Sprigs of fresh dill and parsley - 5 pieces.

Cooking method:

Place the pot with broth on the stove, add another 1-1.5 liters of water there and heat it up. As soon as the liquid begins to boil, drain the water from the beans and put it in the broth. We boil for 30-40 minutes. Remove the skin from the potatoes, rinse and cut the tubers into slices. Remove the husk from the onion and cut into small squares. We wash the carrots, remove the dirt and cut them into strips. We put a brazier with vegetable oil on the gas and first put onion pieces there. Fry for a couple of minutes until golden brown. Next, put the carrot straws there and fry for about 3-4 minutes, until the carrot pieces are soft. Season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the components for another 4-5 minutes over low heat. After half an hour of cooking the beans, start the potatoes and boil for about 10 minutes. Next, start the vegetable frying and mix the soup. Boil for another 20 minutes. Rinse the greens and cut into small pieces. About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Vegetable bean soup

After reading beneficial features red beans, I got the feeling that I was going to cook soup with the best vitamins. Judge for yourself, it contains B vitamins and vitamin C. This beans contains half of the periodic table, and it also contains a lot of fiber. Thus, having prepared the soup, you can not only have a tasty and satisfying meal, but also replenish the body with vitamins.

Ingredients:

  • ¾ cups red beans
  • 4 potatoes
  • 2 carrots
  • 1 head onions
  • green onion feathers

Preparation:

Soak the beans overnight, drain the water. Rinse, pour 1.5 liters of cold water and cook for 40 minutes over moderate heat. Salt. Peel potatoes and carrots, cut into cubes. Chop the onions. Add the prepared vegetables to the beans and cook for another 20 minutes. Sprinkle with chopped green onions.

Chicken Bean Soup


Ingredients:

  • 400 g chicken fillet
  • 100 g white beans
  • 2 carrots
  • 1 head of onion
  • 1 bay leaf
  • 2 cloves of garlic
  • parsley

Preparation:

Soak the beans overnight, drain the water, rinse. Pour in 2.5 cups cold salty water, cook with bay leaves for 30 minutes. Remove the leaf, discard the beans in a colander. Slice the chicken portioned pieces, pour 1 liter of cold water, bring to a boil, remove the foam, salt, cook under the lid. After 10 minutes, add the carrot cubes and chopped onion and cook for another 10 minutes. Add prepared beans, chopped greens and garlic pressed through a press. Cook for 2 more minutes.

Potato Bean Soup

Ingredients:

  • 600 g potatoes
  • 100 g red beans
  • 1 ½ l chicken broth,
  • 100 g carrots
  • 1 onion
  • 1 tablespoon vegetable oil
  • parsley,
  • Bay leaf,
  • ground black pepper,
  • salt.

Cooking method

Sort the beans, rinse thoroughly, add cold water and leave for 4 hours, then drain the liquid. Put the beans in a boiling broth, season with salt and simmer until soft. Wash the potatoes, peel, cut into strips and add to the beans. Peel the onion, chop and fry in hot vegetable oil until golden brown, then combine with carrots grated on a coarse grater and keep on medium heat for another 2-3 minutes. Put the resulting dressing in the soup, salt and pepper, add the bay leaf and cook until tender. Then pour into portioned plates and sprinkle with finely chopped parsley.

Mushroom soup with beans


Ingredients:

  • 300 g boletus
  • 150 g white beans
  • 2 carrots
  • 1 potato
  • herbs and salt to taste

Preparation:

Soak beans overnight, rinse. Rinse the mushrooms, cut. Pour mushrooms and beans with water, cook for 30 minutes, skimming off the foam. Salt. Add the carrots, cut into circles. After 10 minutes add the peeled and chopped potatoes and season with salt. Cook until tender, about 15 minutes, add chopped herbs at the end.

Bean and Leek Soup


Ingredients:

  • 200 g beans
  • celery root,
  • 2 carrots,
  • 2 parsley roots
  • 2 onions,
  • 1 stalk of leek,
  • 3 tbsp. l. olive oil,
  • 2-3 sprigs of parsley,
  • 1 clove of garlic
  • 1 pinch of dried herb mixture
  • salt to taste

Preparation:

Rinse the beans, soak for 2-3 hours. Rinse and peel the vegetables. Cut onions, carrots, parsley into 4 parts, but not completely. Pour the beans with cold water, cook until half cooked. To cook vegetable broth... Add chopped carrots, onions, celery and parsley root to the beans, pour in 1 tbsp. l. olive oil. Cook for 20-25 minutes. Cut the remaining onion into cubes, then fry in a pan with the remaining olive oil until golden brown. Chop the remaining celery, carrots into small strips, garlic, parsley root into thin rings and add to the onion. Pour in 2 tbsp. l. broth, cover, simmer for 3-4 minutes, stirring occasionally. Cut the leek into rings and put in the soup. Bring to a boil and remove from heat. Finely chop the parsley. Pour the prepared soup into bowls and put chopped parsley in each.

Minestrone soup

Ingredients:

  • 150 g each of white, green and red beans;
  • two liters of broth;
  • fresh tomatoes - 200 g;
  • half a bunch of dill and parsley;
  • dried Italian herbs, salt and ground black pepper;
  • 4 cloves of garlic;
  • 50 ml olive oil;
  • smoked brisket - 300 g;
  • a bunch of fresh basil;
  • 100 g of fine vermicelli.

Cooking method

  1. Make cuts on the tomatoes, dip them in boiling water for a minute, then in cold water, peel them off. Cut the tomatoes in half, remove the seeds. Cut the pulp into pieces.
  2. Cut the tails of the green beans, chop them into small pieces.
  3. Slice the brisket. Peel and chop the onion.
  4. Put slices of brisket on the bottom of a thick-walled saucepan, fry on both sides, add chopped onions to them, then fry.
  5. Boil white and red beans until tender. Put in a saucepan with onions, add pods here, pour in a little broth and simmer over low heat for about 20 minutes, then pour in the rest of the broth. Keep in mind that minestrone is a fairly thick soup, so adjust the amount of broth yourself.
  6. Pour noodles into the soup, salt, season with pepper and cook the soup for ten minutes.
  7. Grind chopped basil and garlic in a mortar. At the end of cooking, add the spice mixture to the soup.

Milk soup with beans

Cooking time: 45 min. Servings Per Container: 3. Vitamins: A, B1.

  • ¼ glasses of white
  • beans
  • 5 tbsp. l. milk
  • 2 glasses of water

Preparation:

  1. Sort out the beans and rinse them well.
  2. Then you need to drain the water a little.
  3. Simmer until tender.
  4. Cool the finished beans, grind in a food processor to a mushy state.
  5. Heat the milk.
  6. Add a little salt to the beans, and then pour in the preheated milk, bring to a boil over low heat.
  7. Above milk soup can be garnished with pre-chopped herbs.

Provides removal of toxins and improves the functioning of the gastrointestinal tract panthenolic acid, which is found in mushrooms, avocados, peas, lentils, chicken liver.

Delicious Canned Bean Soup Recipes

Bean and Eggplant Soup

Useful low-calorie vitamin dish. Perfect option for a vegetarian and lean table. This recipe comes in handy if you want to make something easy.

Cooking time: 50 minutes Servings: 10

Ingredients:

  • 1 can (240 g) canned red beans
  • 100 g fresh champignons
  • 1 eggplant
  • 1 sweet bell pepper
  • 1 carrot
  • 1 red onion
  • 1 stalk of celery
  • 2 l of water
  • 30 ml vegetable oil
  • 1 tsp hops-suneli
  • 1 tsp ground coriander
  • ½ tsp cumin (cumin)
  • bunch of cilantro
  • fresh red hot peppers- taste
  • freshly ground black pepper - to taste

Preparation:

Cut onion, celery, bell pepper, eggplant into strips. Cut the carrots into half rings. Wash the mushrooms, peel (young mushrooms can be used unpeeled). Cut into four pieces. Pour vegetable oil into a saucepan. Fry the carrots for 5-7 minutes. Add the rest of the vegetables and the chopped mushrooms to the pan. Fry for 10 minutes. Pour in water, bring to a boil. Lay out the beans. Cook for 30 minutes. Salt and pepper. Add spices, finely chopped cilantro and hot peppers to the finished dish.

Bean and zucchini soup

Ingredients:


  • Bulb onions - 1 pc.
  • Carrots - 1 pc.
  • Potatoes - 2 pcs.
  • Zucchini - 1 pc. (small)
  • Vegetable broth - 1.5 l (or water)
  • Vegetable oil - 2 tbsp. l.
  • Canned beans - 400 g (one can)
  • Tomatoes in their own juice - 150 g chopped
  • Thyme - 0.5 tsp dried
  • Oregano - 0.5 tsp dried
  • Salt to taste
  • Black pepper - to taste

Preparation:

Finely chop the onion. Cut the potatoes into cubes. Cut the zucchini in half lengthwise, then into quarters lengthwise, and then crosswise into thin slices. Cut the carrots in half lengthwise, then thinly across. Heat 2 liters over medium heat. rast. oil, and fry the onion for 2-3 minutes until a strong aroma and transparency appears. Add potatoes to the onion, season with salt and pepper, then fry for 2-3 minutes. From the frying pan, transfer the vegetables to the pan, pour the prepared broth or water. We put on a strong fire. Fry the carrots and zucchini for 2-3 minutes in a pan of onions and potatoes in the oil remaining there, stirring occasionally. Then we transfer them from the pan to the pan. Rinse the women and add to the pan. Then the tomatoes (do not drain the juice). Then add oregano and thyme. When the soup boils, reduce heat to low, cover, cook for 10-15 minutes. Taste the soup and salt and pepper to taste. Turn off the heat, leave the soup on the hot stove for half an hour.

Soup with beans, tomatoes and peppers

Ingredients:

  • 500 g canned white beans
  • 4 meaty tomatoes
  • 3 green bell peppers
  • 2 onions
  • 2 cloves of garlic
  • a pinch of ground coriander
  • ground red pepper

Preparation:

Scald the tomatoes with boiling water, turn into mashed potatoes with a blender. Peel the seeds from the peppers, cut into strips. Fry chopped onions in oil for 2 minutes, add prepared tomatoes, simmer for 7-8 minutes. Prepared peppers, pour boiling water over beans, cook for 10 minutes. Salt, add stewed tomatoes with onion. Season with pepper, coriander, add garlic passed through a press, cook for another 3-4 minutes.

Bean soup with spinach


Ingredients:

  • 300 g canned white beans
  • 200 g spinach
  • 2 carrots
  • 2 potatoes
  • 1 head of onion
  • 100 g cheese
  • 2 tbsp. tablespoons of vegetable oil
  • spices to taste

Preparation:

Peeled potatoes cut into small cubes, pour the beans with boiling water, then cook for 10 minutes. Fry chopped onions for 3 minutes in oil. Add coarsely chopped spinach and peeled, grated carrots. Cook for 8-10 minutes. Add stewed onions, spinach, carrots to the soup, season with spices and salt. Cook for 2 more minutes. Sprinkle the soup on bowls with grated cheese.

Sorrel soup with beans and eggs


Ingredients:

  • 200 g sorrel
  • 200 g canned white beans
  • 1 head of onion
  • 2 carrots
  • 2 eggs
  • sour cream
  • ground black pepper

Preparation:

Boil eggs, peel, cut into halves. Peeled and chopped carrots, onions, fry for 7 minutes in oil. Add beans, pour boiling water, salt. Add coarsely chopped sorrel and cook for another 7 minutes. Season the prepared soup in bowls to taste with pepper, add sour cream to each, place half a boiled egg.

Methods for making bean soup in a slow cooker

Bean rib soup


Products

  • Pork ribs: 250 g.
  • Small potatoes: 5-6 pcs.
  • Carrots: 1-2 pcs.
  • Onions: 1 pc.
  • Beans: 1 cup
  • Tomato sauce: 2 tbsp l.
  • Fresh or salted lard: 50 g.
  • Garlic: 2 cloves.
  • Greens: 1-2 tbsp. l. (parsley, dill, celery, basil).
  • Water: 6-7 glasses.
  • Salt: ½ tsp

How to cook

Pour hot water over the beans and leave for 6-7 hours. Cut the bacon into small cubes, then fry in the BAKING mode for 10 minutes. Rinse the ribs, then separate them. Fry the ribs with lard in the BAKING mode for 20 minutes. Grate the carrots coarsely. Chop the onion finely. Add the onion, carrots to the ribs, in the BAKING mode, fry for 10 minutes. Cut the potatoes into cubes. Add potatoes to the ribs, fry in BAKING mode for 10 minutes. Add beans. Add water. Add salt and tomato sauce. Boil the soup in the STEWING mode for 60 minutes. 10 minutes before the end of the program, finely grated garlic and herbs.

How to save time

Instead of lard, you can take ready-made pork fat or refined vegetable oil in the amount of 2 tbsp. l. Canned beans can be used. It must be rinsed thoroughly. Instead of fresh garlic, you can use ready-made granular - 1 tsp.

If you want the soup to be less spicy, reduce the amount of garlic to 1 clove or ⅓ teaspoon. granular. Then only the delicious aroma will remain, and the pungency will go away. It is better to add fresh herbs to the ready-made soup, and boil dry herbs for 10 minutes, as stated in the recipe.

Soup with beans and smoked meats

Bean soup can be made with a wide variety of ingredients and ingredients. But personally, I really like the combination of beans, tomatoes and a light smoked flavor. In order to achieve this effect, you need to add salami or any other to the soup. raw smoked sausage as well as bacon, smoked brisket or other smoked meats of your choice.

Cooking time: 3 h Servings: 6

  • 1 onion
  • 2 carrots
  • 2 potato tubers
  • 250 g smoked meats (sausages, ham, brisket, etc.)
  • 1 can of canned red beans
  • 20 ml vegetable oil 1 tbsp. l. tomato paste
  • 1 tsp dried basil
  • Chopped herbs for serving

For broth:

  • 400 g beef
  • 1.5 l of water
  • Parsley root
  • 1 carrot
  • 3 bay leaves
  • 5-6 peas of black pepper

Preparation:

  1. Cook meat broth in the "Extinguishing" mode. Strain, then return to the cleaned multicooker bowl, salt to taste.
  2. Peel onions and carrots, cut into thin strips (carrots can be grated). Cut the potatoes into cubes. Cut the smoked meats into small slices or strips. Drain the liquid from the beans.
  3. Saute onions and carrots in vegetable oil until soft.
  4. Put frying, potatoes, smoked meats and beans in a bowl with broth, add tomato paste, dried basil. Cook in the "Stew" mode for 1 hour. At the end of cooking, add salt to taste. Sprinkle with herbs when serving.

Bean soup yu and bell pepper

Ingredients:

  • 300 g of beef
  • 100 g white beans
  • 3 potatoes,
  • 1 onion
  • 1 carrot,
  • 1 bell pepper (small),
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 3-4 liters of water,
  • spices (any),
  • parsley,
  • salt.

Preparation:

Soak the main ingredient for 1 hour in cold water. Cut the meat into small portions. Peel the vegetables. Cut carrots, onions and potatoes into small pieces. Pour oil into a multicooker saucepan, add onions, carrots, then fry in the "Baking" mode for 15 minutes. When the mode is over, add meat, potatoes, beans, water, salt, pepper, spices (any), bay leaf, turn on the “Stew for 90 min. After completing the regime, let the soup steep a little. Garnish the finished soup with chopped parsley.

  • Do not salt white and red beans before cooking. Otherwise, the finished product will be tough.
  • In the refrigerator, you can store beans, cooked until half cooked, for up to three days, but in the freezer - about 6 months.
  • If you are using canned beans, they do not need to be pretreated.
  • You can use the product for cooking different dishes... It goes well with garlic, onions, peppers, tomatoes, and various herbs.

Bon Appetit!