But first, let's look at how to prepare the beans for cooking. It is known that beans are a product that requires preliminary soaking according to certain rules, and it is better to know the rules - this will greatly facilitate efforts and improve results.

How to soak beans - 2 ways

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 is prolonged soaking. Place the beans in a large container and cover with water. Let it stand for 8-10 hours (less is 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 the beans overnight, then add soda to the liquid, at the rate of 0.5 teaspoon per 0.5 liter, to prevent souring of the liquid.

The advantages of the method:

• 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 that are soaked in this way has a more pronounced and delicate taste.

Disadvantages:

• you need to plan the preparation of the dish;
• laborious process - you need to change the water;
• soaking causes discoloration of the beans.

The second way is quick soaking. Pour the washed beans into a large pot, pour water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let the beans sit in hot water for 1 hour. Then continue cooking.

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

Disadvantages:

• 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 small fire, 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 pot 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.

General rules for cooking beans

1. Pour it into a large saucepan as it needs a lot of liquid and will expand as it boils.

1. Pour in cold water in a ratio of 1 to 3 and 1 tablespoon of vegetable oil to reduce foaming during cooking and increase the temperature of the liquid. Please note that beans are poured with both cold and hot water (depending on the recipe).

1. Bring the contents of the saucepan to a boil and reduce the heat to medium to low. While cooking, the water will evaporate and the beans will increase in volume, so you will need to add some water.

1. Do not cover the pot with a lid to prevent the beans from browning as you cook.

1. After 40 minutes, start checking the condition of the beans - pull out 3 things, if they are soft, then it is ready, if at least one is hard, cook on. Indeed, in its raw form, it contains dangerous substances for humans. Repeat the procedure every 10 minutes.

1. To reduce bitterness and speed up cooking, you can change the water in the pot after an hour.

1. The salt should be thrown in about 10 minutes before you plan to turn off the gas as it slows down the cooking process.

If the beans are part of the soup, then you need to boil them until half cooked, drain the liquid and continue to cook with the broth.

If the dish suggests the presence raw meat, then they begin to cook it along with the beans. But other ingredients that do not need long heat treatment or do harm (some vegetables, herbs, cooked meat) are thrown shortly before the soup is ready.

Do not add sour ingredients such as vinegar or tomato paste until the beans are soft or they will come apart.

Lean bean soup with olives

In Greece, bean soup is called "the food of the poor" (like our potatoes) for its nourishing and unpretentious ingredients. Without such lean soup Greek cuisine unimaginable in the same way as Ukrainian or Russian - without borscht. In winter and on cold autumn days, every housewife certainly serves it on the table at least once a week.

Ingredients for recipe for 4 people:

500 g medium white beans
1 glass of olive oil wine
1 large bunch of coarsely chopped celery
2-3 sprigs of celery
8-10 carrots, cut into thick slices
3-4 onions, diced
1 kg tomato, peeled and coarsely chopped
1 glass of tomato juice
1-2 whole bitter peppers
2-3 leeks, diced
salt and freshly ground pepper
1 pinch sugar
150 g of any olives

Soak the beans from the previous evening in warm water.

How do you handle beans? Nutritionists and culinary experts recommend soaking your beans. Firstly, it facilitates digestion, and secondly, it softens the beans, which significantly reduces the cooking time of the bean soup. Different types of beans require different handling. So, "big-eyed" beans are quite tender, they do not require soaking overnight, half an hour is enough. Old beans with a tough, coarse skin (almost all varieties of red beans) need to be soaked for a long time, they are left overnight. Familiarize with.

Tip the beans into a colander to drain excess liquid, and place the water in a saucepan. Once the water boils, add the beans and cook for 30 minutes.

Then tip the beans back into a colander, pour water back into the pot and put on fire. As soon as the water boils, send the beans there along with the olive oil, as well as all other ingredients except olives. Cook the beans until the skins begin to burst.

Meanwhile, soak the olives in a cup of water for 30 minutes so that they release the salt, then tip the olives into a colander, let the water drain and add to the soup.

Let the soup simmer for another 10 minutes and then remove from the stove. Garnish with fresh celery sprigs when serving.

Note... Not everyone loves carrots and not everyone uses it. This does not make the dish worse, but it becomes different.

Mixed bean soup with smoked sausage

This wonderful French bean soup is made up of a bean mix, so it's better to call it not bean soup, but bean soup. The basic principle: we take all the beans that are at home, and we get very, very tasty soup... The yield is 8-10 servings.

Ingredients:

Take in equal amounts, 1 cup each: dry yellow peas, fresh or frozen green peas, lentils, lima beans, pinto beans, white-eyed beans, red kidney beans, and pearl barley.

This mix is ​​designed not for 1 time, but for 8-10 times. Mix all the beans, divide into portions and take 1 cup or more from each. The rest of the mass can be stored for at least 1 year (but you will eat it much earlier).

1-2 servings of beans
boiled water (pour so that it is 7-8 cm above the contents of the pan, for the specified number of beans it is about 6 cups)
1 large onion, finely chopped
1 large carrot, diced
chili pepper 0.5-1 tsp 9 depending on the severity)
salt to taste (1-1.5 tsp)
allspice to taste - ¼ tsp.
cloves - several pieces
50-100 g smoked sausage chorizo ​​type
800 g diced tomato
1 tbsp. l. lemon juice

Take 1-2 servings of beans, cover with boiled water 5 cm higher. Put on fire, bring to a boil, simmer for 2 minutes. Then remove from heat and let the beans steep for 1 hour. Drain and fill with clean boiled water. Bring to a boil again. Then lower the heat, cover the pan with a lid and simmer for 1-1.5 or even 2 hours - about this time the beans will become soft.

Add onions, carrots, ground red pepper, salt, pepper and cloves. Increase the heat to bring the water to a boil. Then reduce again and cook for 30 minutes.

Add the sausage and simmer for another 15-20 minutes.

Nutritional information for 1 serving (1 cup) equals about 200 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 664 mg sodium, 25 g carbohydrates, 8 g protein, 10 g protein.

Bean soup with pork

Quite a simple soup for pork lovers. If you prefer lean meats, choose the appropriate cuts.

Ingredients:

pork - 500 g, cut into large pieces
white beans - 300 g
carrots - 1 large
onion - 1 head
garlic - 3 cloves (squeeze through a press)
oil - 2 tablespoons of soybean oil
parsley
mint
paprika - 1 tsp.
salt, black pepper
cold water - 6 glasses

Cook the pork and then sauté it in oil. Leave meat broth- it will still be useful to you.

Rinse the beans in cold water... Pour in boiled water, boil, then drain this water, pour in new water and put the bean soup to cook.

After the water boils, add some hot broth to it. Prepare the vegetables (chop the carrots and onions, squeeze the garlic through a press, chop the parsley and mint. Salt the onions and carrots in vegetable oil.

Towards the end of cooking the beans, add the vegetables in oil and garlic there. Add meat there. Season with salt and pepper.

Serve sprinkled with herbs and bean soup.

Bean soup with mushrooms and bacon

You don't need to add bacon to this bean soup. You can also choose mushrooms at your discretion. If it is a dry mixture, then you will get bean soup with mushroom broth.

400 g beans
400 g mushrooms (champignons)
2 p. vegetable oil
1 small onion, thinly sliced
1 clove of garlic
100 g bacon, diced
3 stalks of celery, minced
Bay leaf
fresh parsley 1 bunch

Soak the beans for a few hours. Then change the water and cook the beans.

Simmer onions, bacon, celery and garlic in a preheated saucepan in vegetable oil until lightly caramelized. Add mushrooms and simmer until they release their liquid. Add water to cover the contents for 2 fingers, as well as salt, pepper, and bay leaf. Simmer for 10 minutes.

When the beans are almost cooked, add the addition from the saucepan to it and leave it on the fire for another 15-20 minutes. Add the beans warm until the end. Chop parsley into each plate.

Canned Bean Quick Soup

If you're running out of time, make this bean soup. You will need 10 minutes to prepare, and the preparation itself will take no more than 15 minutes. Comfortable.

Ingredients for 6-plate recipe:

1 tablespoon butter
2 onions, finely chopped
3 garlic cloves, minced
puree from fresh tomatoes- 450 g (more to taste)
1.5 cups vegetable or chicken broth(you can also water)
2 cans of red beans (450 g each), drain and rinse
2 tablespoons freshly chopped oregano or 1 tsp. dried
1 tablespoon sugar

Pour vegetable oil into a preheated pan and fry the onions and garlic until soft. Add the tomatoes there and, stirring occasionally, continue stewing for 1-2 minutes. Then add the broth, bring to a boil and simmer for another 5 minutes.

Add red canned beans, oregano and sugar, simmer for 5 minutes, then season with salt and pepper.

Serve with crispy garlic toast.

Bean and ham soup

A hearty and simple soup that will help to profitably "utilize" pork legs lying around in the refrigerator, on which there is little meat left. Vegetables will add healthiness and spices will add a piquant taste.

Ingredients for recipe for 9 servings:

dried white beans 450 g
water 8 tbsp.
garlic (carefully chopped) 1 tsp.
shank or leftover pork leg 1 pc.
celery stalk with herbs 1 pc.
salt ½ tsp
onion 1 tbsp. (cut in small pieces)
mustard powder 1 tsp
chopped ham 2 tbsp.
carrots (sliced) 1 tbsp
bay leaf 2 pcs.
ground white pepper ½ tsp.
greens

Sort the beans and discard any damaged, shriveled, or discolored beans. Rinse it under cold water. Put the beans in a large saucepan, add salt and boil water over high heat. Turn off the gas. Let the beans sit in hot water for at least 60 minutes.

Meanwhile, chop the carrots, onions, celery, garlic, ham.

After 60 minutes of soaking, return the pot of beans to the stove, turn on strong fire, add shank or ham, carrots, celery, onions, garlic, mustard powder and bay leaf. Stir well, boil again, then be sure to reduce heat to almost the very low, and cook for about 1 hour more (maybe more, be guided by the beans - they should be soft).

Take out the shank or leg, if there is meat on the bone, then it can be cut into soup or used for other purposes. Add ham and cook for another 30 minutes (still over low heat). Chop the greens. Remove the bay leaf, season with pepper to taste, garnish with herbs.

On a note. The soup is rich and thick. If you prefer more liquid dishes then add more water while cooking. And if you want the beans to be soft and cook quickly, then soak them overnight.

Soup with black beans and 3 types of pepper

Black beans are rich in alimentary fiber and a protein that is closest in composition to an animal protein. It is good for the heart and intestines, and it also looks very impressive. Prepare crisp white crockery and brightly colored vegetables for a dinner worthy of the finest restaurants.

Ingredients for 6 servings recipe:

black beans 450 g
chicken or vegetable (for lean dishes) broth 4 tbsp.
3 cloves of garlic, peeled
salt 1 tsp
water 500 ml
pepper different types: red, green, yellow 1 pc. of each
onion 1 pc.
chili powder ½ -1 tsp.
cumin ½ -1 tsp
for decoration: sour cream, avocado, coriander leaves, lime wedges, tortilla

Prepare the beans: Rinse, sort, and either soak overnight, or cover with water in a medium saucepan, boil and let stand in hot water for about an hour.

Heat the broth and 2 tbsp. water (you can do with just water, but chicken or vegetable broth will add flavor to the dish), chop the pepper, garlic, onion (leave a little of each type of pepper for later, for decoration).

Rinse the beans again. Pour broth over it, add vegetables, boil.

Reduce heat, cover the pot, cook for 1.5 hours. Add salt, spices: chili powder, cumin. Close the lid and cook for about an hour more - be guided by the beans and the liquid level, depending on which soup you want - thick or thin.

Shortly before the soup is ready, prepare the decorations for serving - cut the remaining peppers, coriander leaves, lime wedges, break or carefully cut into a tortilla.

Pour the finished soup, add a spoonful of sour cream, bright greens and vegetables.

On a note . If you are in a hurry, you can make broth from a regular bouillon cube. But, of course, this is not the healthiest way to prepare this dish.

Tuscan bean soup

Do you like to get acquainted with foreign cuisine? Try this one hearty soup come from Tuscany and let real Italian passions boil in your kitchen. The good news is the recipe is easy to make lean. But in order to reliably reproduce the cooking technology, you will definitely need a thick-walled cast-iron saucepan with a lid. In extreme cases, it can be replaced with ceramic or clay dishes.

Ingredients for 6 servings recipe:

onion 1 pc.
celery 2 stalks with herbs
carrots 2 pcs.

yellow zucchini 1 pc. (average)
zucchini 1 pc. (average)
4 garlic cloves, peeled
red pepper 0.25 tsp
dried thyme, rosemary 0.25 tsp each
vegetable (if the dish is not lean and vegetarian, then chicken is well suited) broth 1 l
canned beans in a jar, taking into account liquid 800 g
canned tomatoes with brine 800 g
sugar 1 tbsp
cabbage, chopped into strips 3 tbsp.
salt 2 tsp
black pepper (preferably freshly ground) 1 tsp.
white wine vinegar 1 tbsp
parmesan for garnish

Squeeze the garlic with a press, chop the onion, zucchini, zucchini, carrot, celery, wash the cabbage (do not shake off small drops of water), chop it, rinse the beans from the jars.

In a large saucepan (at least 6 liters, since there is a lot of soup) heat the specified amount of olive oil over medium heat. Pour chopped vegetables into a saucepan: onions, zucchini, zucchini, carrots, celery. Fry, stirring all the time, for about 4 minutes.

Then add the garlic and spices: red pepper, thyme, rosemary. Fry for no more than 30 seconds. Pour in the broth, toss in the beans and tomatoes. Boil, reduce heat and add cabbage. Cover and cook for about 15 minutes.

Using a hand blender, gently grind the ingredients to smooth the soup. But do not bring it to a mushy state - let some pieces remain intact, so the dish looks more attractive.

Add the indicated amount of salt, sugar, pepper. Taste, and if you deem necessary, spices. Slice the parmesan to garnish. Serve with a slice of crispy bread (preferably homemade or straight from bakeries).

Bean and Potato Soup

An inexpensive and tasty soup, the recipe for which can be easily changed a little, depending on what herbal ingredients you have. Coarsely chopped vegetables look delicious and very filling. Cooking is also desirable in a cast iron pot or with a thick bottom.

Ingredients for recipe for 8 servings:

leeks 2pcs.
carrots 2 pcs.
mixture of Provencal spices 1 tbsp or thyme, oregano, rosemary, 1 tsp each. each
canned chopped tomatoes 420 g
vegetable broth (you can just take boiled water) 6-7 tbsp.
garlic 2-3 cloves, peeled
celery 2 petioles
potatoes 2 pcs. (medium size)
cabbage ½ large head
olive oil 24 ml (2 tablespoons)
canned beans 850 g
salt, pepper (preferably freshly ground) to taste
for decoration: parsley 1/4 tbsp. (finely chop)

Wash and chop vegetables, squeeze out the garlic.

In a large saucepan, heat the olive oil, add chopped leeks, carrots and celery, and sauté for about 5 minutes. Add the garlic and spices to the mixture and fry, stirring occasionally with a spatula, for 1 minute.

Toss in tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat, and simmer for 30 minutes, until potatoes and cabbage are tender. Add salt and other seasonings.

Garnish with herbs before serving.

On a note. If you don't have a leek on hand, replace it with 1 regular onion. You can also take a ready-made mixture of Italian spices. If you like a sharper taste, then ground red pepper is well suited here.

Chicken and Bean Soup

Easy to prepare, hearty and aromatic soup ideal for the cold season. If the chicken and broth are already cooked, then you will have to spend about 45 minutes on it.

Ingredients for 6 servings recipe:

onion 1 pc.
chicken breasts (peeled, without skin and bones) 4 pcs.
canned beans, taking into account liquid 800 g
spicy Green pepper 1 PC.
salt 2 tsp
chicken broth 2.5 tbsp.
olive oil 24 ml (2 tablespoons)
garlic (finely chopped) 2 tsp
cilantro 12 sprigs
hot cayenne pepper 0.5 tsp

Chop vegetables, herbs and chicken, chop the garlic.

Heat the olive oil in a saucepan (preferably one with a thick bottom to distribute the heat evenly) over medium heat. Stirring lightly, sauté the onion and garlic in hot oil for 5 minutes. Remove them from the pan and set them aside in another bowl.

Place the chicken in the pot without adding oil. Stirring, fry for 5 - 7 minutes (the time depends on how much you like fried meat).

Return the onion-garlic mixture to the pot, add the beans, broth, chili, cilantro, salt, green pepper, and cayenne.

Bring the soup to a boil, then gently reduce the heat and let it simmer slowly until the beans are tender (20 minutes).

Decorate with herbs.

Since there is a lot of meat in the soup, you can safely increase the amount of broth and add more beans.

On a note. If you want the chicken to better absorb the aroma of spices, then you can not cut it, but tear it into small pieces.

Homemade bean soup with meat is prepared in a rich broth from beef ribs or brisket and, after the beans are cooked, mixed with mashed boiled potatoes, which provides a slight thickness of the soup and some similarity to mashed soups. Bean soup with meat is unusually tasty and aromatic, very satisfying.

Typically, homemade soups are complex. Even in a simple one they add a lot different vegetables, which creates a certain range of taste. if it is prepared with soul and imagination, it can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in the usual version, consists only of boiled beans and meat, and the vegetables in the broth are used exclusively at will.

If you soak dry beans in advance, making the soup is easy. Rich meat broth on beef ribs, ordinary vegetables and roots typical for soups, and beans - in fact, this is enough to make a soup with meat and beans very tasty and satisfying. Optionally, you can make the soup spicy by adding chili peppers or make it without spices at all.

We are not used to "clear soups", light soups that look more like broths. Such soups are typical for many European cuisines. As a rule, this is a light decoction of one or two products with a minimum of other additives. However, thick mashed soups are very common, often with the addition of milk or cream. Simple - boiled and mashed, very tasty first a dish somewhat unusual. In season, we often prepare this soup with the addition of rosemary.

Bean soup with meat, if not specially thickened, will look more like. Therefore, we use mashed potatoes boiled in the soup as a thickener.

For a rich broth, it is better to take beef ribs or a bone with meat. Then the broth will turn out to be rich and the soup with meat will be the most delicious. The bones, of course, are thrown away, but there is enough meat on them for the soup to be "meaty". It is important that the broth boils weakly, and in no case boils. Vegetables with which the broth was cooked can be left in the soup or eaten separately.

Ingredients (2 servings)

• Beef ribs 400 g
• Dry beans 0.5 cups
• Carrot 1 pc
• Onion 1 pc
• Potatoes 1-2 pcs
• Petiolate celery 1 PC
• Celery root 1 slice
• Dill 3-4 branches
• Salt, black pepper, hot pepper spices

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Bean soup with meat. Recipe

1. Homemade bean soup is most delicious when the broth is cooked from sufficiently “old” beef. Veal does not give such an amazing density of broth. The broth must contain bones - ribs, marrow bones, etc. After boiling, the meat is cut from the bones and returned to the broth, and the bones are thrown away. Anyone prepares according to this principle. Soak dry beans in advance - at least for 2-3 hours, and preferably overnight.

   Beef ribs, beans and vegetables for broth

2. Pour 1 liter of cold water into a saucepan and put washed beef ribs in it. If you throw the meat into boiling water, the top layer will instantly "grab" and all the juices during cooking will remain inside the meat. Approximately this is how steaks are fried - it is necessary to form a crust that will prevent the meat juice from flowing out. And, accordingly, if you need to boil well, it is better to throw the meat into hot water- broth is not needed there at all.
3. When foam has formed, remove it with a spoon or slotted spoon. Then add coarsely chopped vegetables to the broth. Only peel the onion and cut it crosswise. Peel carrots and celery root and chop coarsely, or even leave whole. Add a pinch of salt to the broth, pepper a little and, if desired, add 1-2 pods of dry hot pepper... Such a pepper will not give a tangible pungency to the first course - only the lightest, on the verge of perception. But it will significantly improve the aroma.

   Put meat and vegetables in cold water, put on fire

4. Boil the broth under the lid at the lowest boil. The broth should barely boil, and in no case should it boil. Boil time for broth up to 2 hours. Moreover, it is not necessary to mix the broth often, 2-3 times is enough for the entire boiling time. If you are afraid that the broth will be spicy, chili peppers can be pulled out of the broth at any time and thrown away.

   Cook rich broth until ready

5. When the broth is ready, remove the bones with meat from the broth and that's it large vegetables... Strain the broth and pour back into the pot. Cut off all the meat from the bones and cut it into pieces - the size you want, you can even grind it with a meat grinder. Return the meat back to the broth. Add presoaked beans and peeled whole potatoes. By the way, it will not be superfluous to sort out the soaked beans and remove all the beans that are damaged by the bug.

   Add beans, potatoes and all cooked meat to the broth

6. Boil the soup with a low boil, then the beans will be cooked completely and will not crack, losing their shape. Usually, the time for boiling beans is from 20 minutes to 1 hour, this greatly depends on the variety of the beans themselves. Therefore, it is worth focusing on the readiness of the beans. Whole potatoes in the soup are cooked for more than 20 minutes, but it should be overcooked a little, but so that it does not boil over.

   Boil the soup until the beans are done

7. Remove fully cooked potatoes from soup, cut into pieces and place in blender. Add 1-2 ladles of broth and chop the potatoes to a liquid puree. The broth can be added to mashed potatoes was very runny. Bring the soup to full readiness beans, then pour prepared liquid mashed potatoes into the soup.

   Grind the boiled potatoes in mashed potatoes and add them to the soup

8. Cook for about 4-5 minutes more, then season with salt and spices to taste. I love when meat first courses are served slightly spicy, so at the very end of cooking I add 1-2 pinches of my favorite spice mixture, which I prepare myself. It consists of coarsely ground dry sweet and hot peppers, a dry mixture of Mediterranean herbs and granulated garlic.

In the daily diet of a person, first courses must be present. One of them is hearty classic soup from beans in broth. It's easy for us delicious treat for lunch, and for vegetarians, bean soup replaces meat. main component and use step by step recipes with photo.

How to make bean soup

To cook delicious thick soup with beans at home, it is not necessary to use step-by-step recipes with photos, the main thing is to know some of the secrets and subtleties of the cooking process. Most important points- this is how much to soak and how long to boil the beans themselves, so that they do not boil, turn out soft, beautiful, and their taste is rich and delicate.

How to soak beans for soup

Before boiling the bean soup, it is important to prepare the beans. First, be sure to sort out the beans and rinse them under running water, getting rid of damaged and wrinkled fruits. Then the legumes are soaked, and this can be done in two ways:

1. Long. The process lasts from 8 to 10 hours, during which you need to change the water. If you leave the legumes overnight, add half a teaspoon of baking soda to 500 ml of water to keep the liquid from souring.
2. Quick. Pour 1 part young beans into 3 parts water, boil, turn off and soak for 60 minutes. Then continue cooking the soup. Legumes of red color do not need to be soaked beforehand, but then you need to add cold water (1 tablespoon each) to the pan and cook for about an hour and a half.

How much to cook by time

The amount of time it takes to cook the beans depends on the variety. Asparagus should not be exposed heat treatment more than 15 minutes, otherwise all useful vitamins will disappear. Canned food is sold ready-made, so it is laid at the end. White and red beans must be pre-soaked, and only after that they are boiled: the first - 45-50 minutes, the second - half an hour.

Bean Soup Recipe

There are several ways to make bean soup, and each of them is interesting in its own way. Each component adds new flavors and aromas to the dish. Choose any of the recipes, surprising your loved ones with interesting combinations. Some types of bean soups are vegetarian dishes, others are not, in any case, remember that the calorie content of each recipe is indicated per 100 g.

Canned Bean Soup

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 21 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Beans are a very important and useful product for humans. The protein contained in them, B vitamins is absorbed by the body by 70-80%. Bean soup also belongs to the category healthy dishes, moreover, with a canned component, it cooks very quickly. This recipe is for those who have little time for culinary feats. The basic set of ingredients is lean, no meat, but you can vary it as you see fit.

Ingredients:

• canned beans - 1 b.;
• frozen corn - 100 g;
• water - 2.5 l;
• carrots - 2 pcs.;
• zucchini - 200 g;
• oil (vegetable) - for frying;
• greens, salt, pepper - to taste.

Cooking method:

1. Grind the carrots, cut the zucchini into strips, fry.
2. Boil the water, discard the corn, add the fried vegetables and beans after 20 minutes.
3. Add spices after 15-20 minutes. Decorate with parsley.

Red bean

• Time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 19 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Before boiling red bean bean soup, the legumes must be soaked and boiled for half an hour, uncovered. This variety of beans is the most popular among culinary specialists; with it, bean soup turns out not only delicious, but also beautiful. After the main component is ready, it can be added to the pan at the same time as the other components.

Ingredients:

• red beans - 1/2 tbsp.;
• cauliflower - 200 g;
• onion - 1 head;
• tomato paste - 1 tbsp. l .;
• bay leaf - 2 pcs.;
• salt, herbs - to taste;
• oil - for frying.

Cooking method:

1. Pour the boiled legumes in advance with 2.5 liters of water, boil.
2. Add salt, 2 bay leaves, cauliflower... Cook for 20 minutes.
3. Saute the onion, combine with paste (can be replaced with tomato juice).
4. Pour the frying, boil for 10 minutes. Serve with fresh herbs and sour cream.

Bean soup with meat

• Time: 4 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 56 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: Medium

Bean Soup with Meat Recipe is an easy way to make a delicious, satisfying and flavorful first course. It is suggested to use pork here, but you can use other meat as you like. For a delicious aroma, you can add a little smoked ribs... Believe me, this appetizing smell will bring together all the household members who want to taste the soup made from beans and meat.

Ingredients:

• pork (pulp) - 0.5 kg;
• white beans - 300 g;
• carrots, onions - 1 pc.;
• garlic - 3 tooth;
• water - 6 tbsp.;
• oil - for frying;
• spices, herbs.

Cooking method:

1. Boil the pork pulp, leave the broth, cut the meat into pieces, fry.
2. Rinse the beans, pour boiling water, when it boils, drain the liquid. Pour in new water, add broth and put on fire.
3. When the legumes are almost ready, add the fried onions, carrots, garlic, pork, spices.
4. Put a piece of meat in a plate for each, pour the first one, add chopped greens.

With potato

• Time: 1 hour 30 minutes.
• Servings Per Container: 9 Persons.
• Calorie content: 32 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Bean and potato soup is a hearty first course; you don't need to add meat to it, but you can replace the water with chicken broth if you like. Cooking such a soup is not difficult, the main thing is to prepare the beans in advance by soaking it overnight or for several hours. Some housewives prefer to add a handful of dried beans or frozen, taste ready meal it doesn't make it worse.

Ingredients:

• onions, carrots, potato tubers - 2 pcs.;
• water (broth) - 6-7 tbsp.;
• canned beans - 850 g;
• cabbage (small) - ½ head;
• celery - 2 pcs.;
• canned tomatoes - 420 g;
• a mixture of Provencal herbs - 1 tbsp. l .;
• garlic - 3 tooth;
• lean oil - 2 tbsp. l .;
• green onions, spices.

Cooking method:

1. Prepare all vegetables - peel and chop.
2. Pour the oil into a heavy-bottomed saucepan. When it's hot, toss in the onions, carrots, celery and sauté for 5 minutes. Then toss in the garlic, spices, and fry for another 1 minute.
3. Next, toss in the diced potato tubers, cabbage, beans, tomatoes and cover with water. When the mass boils, reduce the heat and simmer the soup until the ingredients are soft (about half an hour).
4. Season with spices at the end, stir, turn off. Serve with green onions.

Vegetable bean soup

• Time: 3 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 60 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Legumes contain a lot of vitamins and microelements that people need, so bean soup is considered healthy and satisfying. It is recommended to cook it during the cold season to maintain immunity and strengthen vitality. For vegetarians, bean soup is generally vital, since beneficial features beans are equated with fish and meat.

Ingredients:

• white beans - 300 g;
• carrots, onions - 1 pc.;
• bell pepper- 2 pcs.;
• olive oil - 1 tbsp.;
• celery with leaves - 2 pcs.;
• tomato paste - 3 tbsp. l .;
• salt pepper.

Cooking method:

1. Pour the beans with water, add oil, cook.
2. Cut all vegetables into equal cubes, toss them into the broth when the beans are almost ready, and cook for another hour.
3. At the end, salt and pepper, dilute the tomato paste with water and add too.
4. Stir, turn off, let it brew. Serve with herbs and boiled egg cut into slices.

With mushrooms

• Time: 3 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 35 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Bean soup with mushrooms - very easy to prepare and tasty at the same time hearty dish... The broth in it turns out to be beautiful, transparent, rich. Even a novice hostess can cook such a first. The recipe states dried mushrooms, but you can substitute canned or fresh mushrooms. Be sure to add greens to the treats - an amazing aroma will be guaranteed.

Ingredients:

• beef - 120 g;
• mushrooms (dried) - 100 g;
• black beans - 300 g;
• onion - 1 pc.;
• flour (corn) - 3 tbsp. l .;
• spices.

Cooking method:

1. Soak the legumes overnight, boil for 10 minutes after boiling.
2. Then drain the liquid, pour in a new one and cook for another 45 minutes.
3. Cut the meat into pieces, add water, after boiling, add spices and simmer for 1.5 hours.
4. Soak the mushrooms for an hour.
5. Fry the onion, add flour to it, stir.
6. Boil mushrooms, onions and legumes in beef broth until cooked, season with spices.

Tomato Bean Soup Recipe

• Time: 1.5 hours.
• Servings Per Container: 9 Persons.
• Calorie content: 59 kcal.
• Purpose: for lunch.
• Cuisine: Mexican.
• Difficulty: easy.

The taste of this bean soup is very spicy thanks to the spices. Beans, canned in tomato sauce(stated in the recipe) goes well with this dish. However, you can take raw beans and tomato paste separately if you like. Puréing the treat will create a spicy puree soup. Serve with rye croutons, toast.

Ingredients:

• tomatoes (fresh) - 400 g;
• beans in tomato (cons.) - 300 g;
• onion, sweet pepper, chili - 1 pc.;
• garlic - 3 tooth;
• paprika - 3 tbsp. l .;
• coriander, red ground pepper - 1 tsp each;
• oil, salt.

Cooking method:

1. Chop onion, garlic, chili, fry in a brazier.
2. Add paprika, coriander, red pepper. After 2 minutes, toss in small bell pepper cubes.
3. Peel the tomatoes, put in a saucepan, pour in 1.5 cups of water and simmer, kneading. Purée.
4. Pour them for frying, add beans, salt, boil for another 5 minutes.

White beans in a slow cooker

• Time: 1.5 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 24 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

As always, a multicooker comes to the aid of the hostesses. With it, cooking is simplified and accelerated at times. Here is the same situation with bean soup. While the "helper" is busy cooking the first course, you can do other household chores. This recipe is for a 4.5 liter bowl, reduce the amount of ingredients for a smaller liter.

Ingredients:

• white beans - 1.5 cups (for a multicooker);
• potato tubers - 6 pcs.;
• carrots, onions - 1 pc.;
• oil - 2 tbsp. l .;
• spices to taste;
• water.

Cooking method:

1. Pour the soaked beans and the rest of the chopped components into a bowl, pour boiling water up to the maximum mark.
2. Cook for an hour on the Stew program.

Soup with meatballs and beans

• Time: 1.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 42 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for bean soup with meatballs is one of the easiest, quick ways feed the family with a delicious hearty first course. The processing time will be halved if the meatballs are pre-cooked and frozen. It remains only to get them and add them to the rest of the components. You can also use commercially available meatballs.

Ingredients:

• canned beans - 1 b.;
• minced meat - 300 g;
• potato tubers - 4 pcs.;
• carrots, onions, eggs - 1 pc .;
• garlic - 1 tooth;
• spices, herbs - to taste;
• oil, water.

Cooking method:

1. Cut the potatoes, add water and cook.
2. Prepare minced meatballs mixed with garlic, onions, eggs, spices.
3. When the potatoes are 50% cooked, put them in the soup.
4. After 15 minutes, add legumes, cook for 5 minutes.
5. At the end, add browned carrots and spices. Stir, let it brew for 15 minutes.

Green beans

• Time: 1 hour 30 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 19 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

This green bean soup can be brewed any time of the year. Naturally, in the season of vegetables, it will turn out to be much healthier, since they contain more vitamins. However, you should not refuse such an amazing treat in winter. Green beans is always on sale, but you don't need a lot for the first, so buying it will not hit your pocket.

Ingredients:

• beans (green beans) - 270 g;
• carrots - 200 g;
• potatoes - 2 pcs.;
• egg, onion - 1 pc.;
• salt, pepper - to taste;
• butter.

Cooking method:

1. Cut potatoes into cubes, pour 2.5 liters of water, cook.
2. When it boils, add ½ part of the chopped onion.
3. Fry the remaining half with carrots.
4. Half an hour after the introduction of the onion, add the beans and fry, boil for another 20 minutes.
5. Finally add spices and a diced boiled egg.

The very first thing you should do before you start making your bean soup is to make sure all the ingredients are fresh. If everything is in order with this, then proceed to cooking bean soup, following step-by-step recipes with a photo or taking into account the following recommendations of the chefs:

1. For a rich aroma, add smoked meats to the first.
2. If the recipe includes vinegar, ketchup, tomato paste among the ingredients, add them at the end of cooking and salt also last. Otherwise, these foods will increase the cooking time of the legumes.
3. For the bean soup, it is better to use a large pot, because they will increase and not cover the first one with a lid during boiling. This technique will prevent the beans from darkening.
4. Recently, mashed bean soup is becoming more and more popular. You can achieve this consistency using a blender. Add cream or a spoonful of butter before serving.

Video

Today we will cook delicious and healthy soup with a minimum calorie content. Such a dish will become a permanent "table dweller" for vegetarians or people who observe Great Lent. Bean soup is not only delicious but also easy to prepare.

Advice: don't tell your family there is no meat in the recipe. Having tasted the soup, they will forget about such an obligatory and irreplaceable, in their opinion, ingredient. Unlike many other lean hot dishes, which are colorless and tasteless, our dish does not differ from the usual one in appearance and taste.

Let's start cooking.

For the soup we need (about 2 servings):

1. ½ cup beans (red or white) or 1 can canned in tomato paste;
2. 3 potatoes;
3. 1 PC. onions;
4. 1 carrot;
5. seasoning for soup;
6. Bay leaf;
7. greens: parsley, dill, green onions (to taste);
8. ketchup or tomato paste;
9. vegetable oil for frying.

Recipe

Attention! The very procedure for making the soup will take you no more than half an hour. The preparatory work will take a lot longer if you chose dry beans.

We wash the beans thoroughly. Fill with water. The liquid must be in 2 times more than her. Leave it overnight or 6-8 h. It is advisable to change the water every 3-4h... In the morning or after a lapse of time, drain the water. Pour fresh, and set to boil on fire, about 1-2h... Look at readiness. Red beans take longer to cook than white beans.

While the beans are boiling, move on to the other ingredients for the soup. We wash the carrots thoroughly. Remove the skin. Rub on a fine grater.

Onion we clean up. Finely chop.

We put the pan on gas. Pour 2 tbsp. sunflower oil... When it warms up, you can lay out the carrots and onions. Fry until golden brown over low heat 3 min.

We wash the potatoes. We clean up. Cut into cubes.

Combine all prepared ingredients in a saucepan with beans. Pour in potatoes and fry. Add bay leaves, herbs, soup spices, ketchup, salt. We cook more 30-40 minutes... Turn off the gas and let it stand 15-20 minutes.

Advice: For aroma and taste, crush 2-3 cloves of garlic in a garlic press and add to the soup.

Ready with beans.

You can cook with us:

We invite the family to the table.

Bon Appetit.

Bean soup with mushrooms

Mushrooms are the main meat substitute in any dish. You can make any soup with them. The scent will not leave you indifferent.

• 1 PC. carrot;
• 1 PC. onion;
• 2-3 pcs. potatoes;
• 250g white or red beans;
• 150g mushrooms (to taste);
• 1 chicken egg;
• 70g wheat flour;
• salt;
• spices to taste: pepper, dried herbs.

Recipe for cooking mushroom and bean soup without meat

We will carry out preparatory work... Fill the beans with water. We leave on 8h... It is advisable to change water every 3h otherwise it may stagnate.

Advice: the amount of water and beans should be in a ratio of 2 to 1.

To prepare such a soup, you can use any mushrooms that you like, or that grow in your strip. For cooking mushrooms for the first time, champignons are suitable. Remove the top layer from them. Pour cold water into a saucepan, put on fire. When the water boils, add the mushrooms. Boil no more 7 minutes... Then we transfer them to a blender bowl with knives. Grind into a mushy state. Pour into a deep container.

Add the egg to the mushrooms. We mix.

Advice: break the egg into a separate cup. So, you can check its freshness.

We wash the greens. Finely chop. Add to the test. We also add flour. Mix thoroughly until smooth. You can use a mixer or blender.

Advice: check the consistency of the dough. It should look like thick sour cream.

Let's move on to the soup.

Drain the water from the beans. Pour fresh and set to boil over low heat. About 1,5h... When it remains until readiness 15-20 minutes, move on to vegetables. Peel the potatoes. Cut into cubes. Add to soup.

Peel and rub the carrots on a fine grater. Peel and finely chop the onions. Carrots and onions should be sautéed in vegetable oil. To do this, put the pan on high heat. Pour 2 tbsp. oils. When the surface warms up, reduce the gas to the minimum and lay out the vegetables. Fry 3-4min stirring constantly. The onions should become transparent, the carrots should acquire a golden hue. Add to the soup.

Salt and pepper to taste.

We return to the test. We begin to add to the soup with a teaspoon. We check the readiness of the dish by them. When the dumplings begin to float, turn off the heat.

The meat-free soup with beans is ready.

Bon Appetit.

Bean dishes are considered not only hearty and very nutritious, but also very healthy. After all, beans contain a huge amount of vitamins, which are so necessary for the full functioning of human organs.

It has a particularly good effect on the work of the heart and blood vessels. Therefore, you should not neglect this product, but at least once a week prepare any dishes from it.

Remarkably, bean soups are very tasty. They will certainly be eaten even by those who are ardent opponents of legumes. Let's take a look at some delicious bean soup recipes.

Classic step by step recipe

Ingredients	Quantity
beans -	300 grams
potatoes -	3-4 pieces
carrots -	1 piece
onion -	1 piece
beef or chicken broth -	1 liter
tomato paste -	70 gram
salt -
seasonings and spices -	according to your preference and taste
fresh dill and parsley -	5 twigs
lean oil -	for frying
Cooking time: 360 minutes	Calorie content per 100 grams: 70 Kcal

How to do:

The beans need to be sorted out in a day, rinsed and filled with water. Leave it in water for 5-6 hours, due to this it will cook faster;

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;

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 10 minutes;

Rinse the greens and cut them into small pieces;

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Bean soup with meat

What you need:

• White or red beans - 1 glass;
• Any meat (pork, beef) - 300 grams;
• Carrots - 1 piece;
• 3-4 potato tubers;
• One onion;
• 3 garlic prongs;
• Vegetable oil;
• 3-6 stalks of parsley and dill;
• A pair of lavrushka leaves;
• A little salt and spices.

The cooking period is 1 hour 10 minutes.

Caloric content - 98.

Let's start cooking:

1. If you are using ordinary uncanned beans, then soak them in cold water, due to this, they will cook faster. It should be soaked for at least 3 hours;
2. Put the soaked beans in a saucepan and pour water;
3. We put it on the stove and boil for 15-20 minutes. Next, we remove from the gas, pour out the water;
4. We wash a piece of meat and cut it into cubes. We put them in a saucepan with beans, pour water;
5. We place the container on gas, heat it to a boil and reduce the heat;
6. Add lavrushka and black pepper there. We cook everything until the beans are ready;
7. Remove the skin from the potatoes and cut them into squares;
8. Remove the husk from the onion and cut into small squares;
9. We wash the carrots, remove the skin with dirt and cut into thin strips;
10. About 20 minutes before the beans are ready, pour potato pieces into a saucepan and boil until soft;
11. Put a frying pan with oil on the fire and add onions;
12. Then pour the carrot pieces there and fry;
13. 5 minutes before all the ingredients are ready, put the frying in the soup and cook until tender. Also add some salt to the soup;
14. Pour the finished soup into plates and add a little garlic and herbs there.

Bean and Meatball Soup

What components will be needed:

• A can of canned beans;
• Potatoes - 3-4 medium tubers;
• One carrot;
• 300 grams of mixed minced meat;
• One chicken egg;
• One medium onion;
• Garlic clove;
• Vegetable oil;
• A bunch of parsley and dill sprigs;
• Salt - to your liking;
• Spices and condiments - optional;
• A little black pepper.

How long does the preparation take - 45 minutes.

Caloric content - 70.

How to cook:

1. The first step is to boil the potatoes. First you need to put a saucepan on the stove, pour 2.5 liters of water and heat to a boil;
2. While the water is warming up, peel the potato tubers and cut them into slices;
3. Put the potato slices in boiling water, reduce the heat and cook for 10 minutes;
4. While the potatoes are boiling, make meatballs. Remove the husk from the onion and cut it into small pieces, try to cut it very finely;
5. Remove the skin from the garlic tooth and rub it on a fine-toothed grater;
6. We spread the onion and garlic in the minced meat, add salt, black pepper, seasonings and mix;
7. Then we break the egg into the bowl and drive it well. Pour the egg into the minced meat and knead;
8. We make round meatballs, their diameter should be about 3 cm;
9. Put the meatballs in the broth with potatoes, bring to a boil, reduce the heat and cover with a lid;
10. We clean off the dirt and skin from the carrots. Wipe into large shavings;
11. Pour oil into a frying pan and put on the stove. Pour carrot shavings onto the heated oil and cook until soft;
12. When the potatoes become soft, you can put the beans in the soup;
13. Stir the soup, cover with a lid, reduce the heat and simmer for 2-3 minutes;
14. After that, fill with frying, mix. Add salt, season with spices and leave to cook for another 5-7 minutes;
15. Sprinkle the finished soup with herbs.

, read how to cook. Advice and recommendations of cooks.

How to cook curd casserole in a slow cooker. you will probably come in handy.

Incredible delicious casserole from a potato base and minced meat cooked in the oven is great dish: satisfying and healthy. how to cook properly.

Dilute the dish with smoked meats

For cooking, you will need the following:

• Red beans - 250 grams;
• A pound of smoked meats, you can use pork breast;
• Potato tubers - 3-4 pieces;
• Onion - 1 head;
• One tomato;
• 1 clove of garlic;
• 300 grams of carrots;
• Aromatic parsley and dill greens - 4-6 stems;
• A little salt;
• Spices and condiments;
• A little black pepper.

Cooking time - 1 hour 20 minutes.

The calorie level is 100.

Cooking rules:

1. Pre-soaked beans must be rinsed and put into a saucepan. Pour water, place on the stove to boil. We cook it over low heat, with the lid ajar for 50 minutes;
2. Remove the husk from the onion and cut into small squares;
3. Rinse the carrots, remove the skin, dirt and three on a grater with large teeth;
4. Cut the smoked pork breast into small cubes;
5. Remove the skin from the potatoes and cut into small pieces;
6. Cut the tomato into small cubes;
7. Pour some oil into a clean frying pan, put the pieces of brisket there and fry until golden. We spread the brisket in the soup 25 minutes after the start of boiling the beans;
8. Then put the potato cubes there and boil until tender;
9. Pour oil into a frying pan, put on gas and heat;
10. Pour onion cubes into boiling oil and fry for several minutes until yellow;
11. We put carrot shavings there and then tomato slices. Fry everything for about 10 minutes, until the carrots are soft;
12. Put the vegetable frying in the soup, season with spices and salt;
13. 2-3 minutes before the end of cooking, put pieces of garlic in the soup and sprinkle with herbs.

Bean and Chicken Soup

We will need:

• A pound of beans;
• Chicken meat - about 400 grams;
• 1 carrot;
• Onion - 1 piece;
• Vegetable (regular) oil;
• Aromatic parsley and dill greens - 4-6 stems;
• Salt and black pepper - at the discretion of the culinary specialist;
• 1-2 lavrushkas.

How much to cook - 2 hours.

Caloric content - 85.

1. The beans must be soaked beforehand. Next, put it in a container with water and boil for about an hour until cooked;
2. Knead the third part of the beans until mashed in a blender;
3. Put the chicken meat in a saucepan, pour water and boil until tender. After boiling, remove the foam from above and boil for half an hour;
4. Cut the peeled onion into cubes, wipe the carrots with large shavings;
5. Put vegetables in boiling vegetable oil and fry for a couple of minutes. Add salt, black ground pepper there;
6. When the chicken is ready, season the broth with spices, dry vegetables and mix;
7. After a couple of minutes, take out the chicken and cut it into cubes;
8. Next, put the bean puree, pieces of meat and whole beans into the boiling soup. We mix everything;
9. After a couple of minutes, put the frying there, add lavrushka, add salt if necessary and boil until tender;
10. At the end, sprinkle everything with chopped herbs.

Cooking in a slow cooker: bean soup

With beef

Component components:

• Beef meat - 500 grams;
• 2 onions;
• One piece of carrot;
• 4-5 potato tubers;
• 3 tomatoes;
• 1 glass of beans
• 2500 ml of water;
• Vegetable (ordinary) oil;
• Salt and spices - as you wish.

Cooking time - 3 hours 15 minutes.

Caloric content - 100.

The preparation itself:

1. Cut the beef meat into squares;
2. Cut onions, carrots and tomatoes into cubes;
3. Pour oil into a multicooker, put vegetables and meat there. We set the Baking program for 15 minutes;
4. After that, pour water there, put the beans, change the program to "Stew" and cook for 2 hours;
5. Peel the potatoes and cut them into slices. After two hours, put potatoes into the soup, add salt, spices, set the "Stew" program for another 1 hour.

With sausages

You will need the following:

• A pound of smoked sausages;
• Onion - 1 head;
• Carrots - 1 piece;
• 2 jars of canned beans;
• 3-4 potato tubers;
• Vegetable (ordinary) oil;
• Salt and spices.

Cooking time - 1 hour.

Caloric content - 95.

Cooking process:

1. Cut the onion and carrots into small pieces;
2. Pour oil into the multicooker, select the "Baking" program and add vegetable pieces there. Fry for a couple of minutes;
3. We clean the potato tubers, cut into cubes, put in a multicooker, and put the beans there;
4. We fill everything with water, add salt, seasonings and set the “Stew” program for 1 hour;
5. Put pieces of sausages there 10 minutes before the end.

• If you want the beans to cook faster, you can use canned beans;
• Be sure to soak the beans for several hours in cold water before cooking;
• Add salt only 30-40 minutes after adding the beans, otherwise they will slowly cook.

Bean soup is excellent dish, which turns out to be rich and aromatic. Although it takes a very long time to prepare, the result is excellent. Do not delay with this business, but right now start cooking this treat.