Canned Bean Soup is included in the category of express recipes, simple and very quick to prepare. You do not need to soak the legumes overnight, cook them for hours until tender, constantly adding water. It is enough to boil potatoes, fry vegetables in a pan and add a jar of ready-made beans at the end of cooking. Just 15-20 minutes, and a delicious, nutritious and rich soup can be served at the table. Great dish for bachelors and busy business ladies, isn't it?

You can make your own changes to the basic bean soup recipe. Its taste will differ depending on which beans you use: white, red, in their own juice or in tomato sauce. In the latter case, you can not add tomato paste to the soup or put it very little, just 1 teaspoon for a more intense color. By the way, instead of pasta, tomatoes are suitable, fresh or in their own juice, blanched and mashed.

You can make bean soup with water, vegetable, chicken or beef broth, beef or chicken. Or you can even turn it from lean to meat in just 2 minutes - just add at the very end of cooking two sausages, finely chopped and fried in a pan. Smoked meats will perfectly complement the bean soup, making it more satisfying and nutritious.

Ingredients

• potatoes 2 pcs.
• canned beans 1 can
• onions 1 pc.
• carrots 0.5 pcs.
• water or broth 1 l
• bell pepper 0.5 pcs.
• vegetable oil 1 tbsp. l.
• tomato paste 3 tsp
• salt 1 tsp
• a mixture of ground peppers 2 chips.
• a mixture of Italian herbs 2 chips.
• bay leaf 1 pc.

How to make canned bean soup

1. Peel the potatoes and cut into cubes. We send it to a saucepan or stewpan and fill it with water. We put on medium heat and cook for 10 minutes from the moment of boiling. If you want to cook a thick soup, increase the number of potatoes to 3-4 pieces. If you want to speed up the cooking process, pour boiling water over the potatoes not with cold water.
2. 
   While the potatoes are being cooked, we are preparing the frying for the bean soup. We peel a large onion and chop it into a small or medium cube. Fry the onions in preheated vegetable oil until soft. Do not overcook it too much, otherwise the dressing will taste bitter.
3. 
   We send carrots to the frying pan for the sautéed onions, which must first be peeled and grated (you can use a special Korean grater or a regular one with small holes). Fry vegetables for 3-4 minutes until soft.
4. 
   Add to the frying a little bell pepper, cut into small cubes, fry for a couple of minutes and remove the pan from heat. The stewed bell pepper will add a very pronounced flavor to the soup. If there is no fresh one at hand, frozen or, in extreme cases, pickled bell peppers will do. But it is imperative to add it so that the soup plays with all the flavor notes, turns out to be very rich and aromatic.
5. 
   Put the fried vegetables in a saucepan and cook for another 5-7 minutes, until the potatoes are fully cooked.
6. 
   Add a jar of canned beans (500 g) to the soup. If you use the beans in their own juice, be sure to rinse them under running cold water to remove unappetizing mucus, and only then add to the other ingredients in the saucepan. If you add beans canned in tomato sauce, you do not need to rinse; add the entire contents of the jar to the pan at once.
7. 
   Immediately put in tomato paste - you will need 3 teaspoons for soup with canned beans in your own juice or 1-2 tablespoons if the beans are in tomato sauce. Add salt to taste, bay leaves, and a mixture of ground peppers and dried herbs. If you like spicy, you can add some fresh or dried chili, cut into very small cubes.
8. 
   Bring the soup to a boil and remove the pan from the heat. At this stage, cooking can be finished or smoked sausages can be added at the very end of cooking - before that, they need to be chopped and separately fried in a small amount of vegetable oil until a confident golden color.

After a couple of minutes, when the bean soup is slightly infused under the lid, you can serve it to the table. Before serving, sprinkle with finely chopped parsley, you can add a spoonful of homemade sour cream to the dish.

On a note

• The canned bean soup can be thickened if desired. To do this, just add 1 tablespoon of flour to the frying, heat it up for a minute, and then put the vegetable dressing in the soup.
• If you do not like the sour taste of tomato paste, you can add 0.5-1 teaspoon of sugar - it completely neutralizes the acid.

Rinse beans thoroughly in running water before boiling. Soup beans can be mixed, only select beans with approximately the same boil time.

I cook beans in a multicooker-pressure cooker for 25 minutes on the "braise / beans" mode. Otherwise, fill the swollen beans with fresh water and put them on fire. Boil. Boil for 2-3 minutes, fold in a colander and rinse with cold water. Cover with cold water again and bring to a boil. Repeat this procedure 3-4 times, and only then, boil until soft.


Prepare potatoes and celery. Peel and rinse the root vegetables. Cut into small cubes.


Boil about 2 liters of water. Add potatoes and celery root to boiling water. Bring to a boil again. Cook for 10-15 minutes until tender.


In a skillet in sunflower oil, fry the chopped onions and grated carrots until soft.


Once the potatoes and celery are tender, add the cooked beans. Stir, boil and simmer for 5-7 minutes over low heat.


Add chopped bell peppers, sauteed vegetables. Season to taste with ground black pepper, salt and bay leaves. Bring to a boil. Cook for 5-7 minutes.


Wash any fragrant greens, chop finely and add to soup. Stir and turn off heat. Let it brew a little under the lid.

How to make lean bean tomato soup without meat? General cooking principles. TOP 4 step-by-step recipes with photos. Video recipes.
The content of the article:

Lean dishes that are cooked without meat or other animal products are included in the menu of vegetarians or those who fast for religious reasons. Such dishes are healthy, dietary, tasty and very varied. Lean tomato soup with beans is an excellent first course recipe. There are also many options for its preparation, so in this review we will consider the most popular and interesting ones.

How to cook tomato soup with beans - general cooking principles

• Lean bean soup can be made from any type of legume: fresh or frozen green beans, or canned beans. However, dry legumes are most commonly used.
• When using dry beans, pre-soak them for 7-8 hours so that they cook faster. This technology will further reduce intestinal fermentation after consuming the soup.
• Soak the beans in cold boiled water, otherwise they may ferment during the soaking process.
• If you're cooking on a hot day, place the beans in the refrigerator to soak. At other times of the year, it can be left at room temperature.
• For tomato, use ripe and red tomatoes. Canned fruits are also suitable, in a pinch, tomato juice or sauce.
• Do not forget about greenery, it should be a necessary element at any time of the year.
• Beans of different colors are suitable for soup: white, red, colored.
• It is advisable not to use different varieties of beans in the same dish, because they are cooked for a different amount of time.
• You can cook lean soup on the stove in a saucepan or in a slow cooker.
• To reduce foaming when cooking the beans, add 1 tablespoon to the pot. vegetable oil.
• Leave the lid on the pot when boiling, or it will darken.
• Taste the beans after 40 minutes. Take out 3 things, if they are soft, then it is ready. If at least one is tough, continue cooking. Since raw beans contain dangerous substances for the human body. Take a second sample after 10 minutes.

Wonderful tomato soup with beans and croutons diversifies the menu at any time of the year. In winter, it can be cooked more thick and rich, and on summer days it can be sparse and lighter.

• Caloric content per 100 g - 86 kcal.
• Servings - 4
• Cooking time - 1 hour, plus time for soaking beans

Ingredients:

• Beans - 1 tbsp.
• Carrots - 1 pc.
• Salt - 1 tsp or to taste
• Potatoes - 3 pcs.
• Tomato paste - 3-4 tablespoons
• Ground black pepper - a pinch

Step by step preparation of tomato soup with beans (classic recipe):

1. To make the beans cook faster, soak them first. This will soften the beans well.
2. After the beans, rinse and boil. Drain the water 5 minutes after boiling and fill the beans with fresh.
3. Peel, wash and chop the potatoes and carrots. Dip in a saucepan, cover with water and boil.
4. When the vegetables are ready, add the boiled beans and tomato paste to the pot.
5. Season the soup with salt, spices and herbs.
6. Boil the first dish for another 5 minutes and serve it to the table.

The Lean Tomato Bean Soup recipe is a complete hearty dish. At the same time, lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians alike. In addition, it is very beneficial to health, because beans contain many essential substances for our body.

Ingredients:

• Beans - 1 tbsp.
• Carrots - 1 pc.
• Tomato paste - 150 g
• Bulb onions - 1 pc.
• Olive oil - 3 tablespoons
• Spices to taste
• Salt - 1 tsp or to taste

Step-by-step preparation of tomato puree soup with beans:

1. Fill the beans with cold water and leave in the refrigerator for a day.
2. Drain the water from the beans, pour 2 liters of cold water and boil until tender, so that it is slightly overcooked.
3. Remove the beans from the pan, and add water to the broth in which they were cooked to make 2 liters of broth. Boil this broth.
4. Chop the carrots and onions. In a skillet in olive oil, sauté until transparent and soft.
5. Beans, carrots and onions beat with a blender until smooth and smooth.
6. Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
7. Add tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato-bean soup with canned beans is an unusually tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.

Ingredients:

• Canned beans - 400 g
• Water - 2-2.5 liters.
• Potatoes - 2 pcs.
• Tomatoes - 0.5 kg
• Bulb onions - 1 pc.
• Garlic - 2 cloves
• Carrots - 1 pc.
• Parsley - 1 bunch
• Salt - 1 tsp or to taste
• Ground pepper - to taste
• Vegetable oil - 3 tablespoons

Step-by-step preparation of tomato soup with canned beans:

1. Peel the onion with carrots, cut into small pieces and send to a preheated pan with vegetable oil.
2. Wash and grate the tomatoes. You can also make tomato puree in another way. Make two cuts perpendicular to each other on the tomatoes, dip them in boiling water for 30 seconds and remove. Cool slightly, remove the skin and grind with a blender until smooth.
3. Add the tomato mass to the pan and bring to a boil. Turn on a low heat and simmer for 10 minutes.
4. Squeeze the garlic through a press and send it to the pan with the vegetables.
5. Season the contents of the pan with salt, pepper and your favorite spices.
6. Boil water and dip canned beans in it.
7. Peel the potatoes, cut into small cubes and send to the saucepan.
8. After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the pan, boil and simmer for 10-15 minutes.
9. Taste the soup and adjust with salt and ground pepper if necessary.
10. Garnish with parsley and serve hot.

Tomato Soup Recipe is easy to make and delicious! It is light and rich at the same time. The dish is fortified with fiber and carbohydrates and is very low in fat.

Ingredients:

• Canned red beans in their own juice - 800 g
• Mashed tomatoes - 500 g
• Bulb onions - 1 pc.
• Garlic - 2 cloves
• Thyme - 5 branches
• Olive oil - 3 tablespoons
• Freshly ground chili peppers - to taste
• Salt - 1 tsp or to taste
• Parsley - a bunch
• Croutons bun - 4 slices

Step by step preparation of tomato soup with canned red beans in its own juice:

1. Cut the onion into strips and fry in olive oil for 2-3 minutes until transparent.
2. Peel the garlic, cut into small pieces and send to the onion. Continue to sauté for another 2 minutes. Then season with freshly ground chili.
3. Add the thyme and tomatoes to the pan, season with salt and stir.
4. Drain the beans through a colander and place in a saucepan.
5. Send the onion-tomato frying to the pan.
6. Mix everything and heat for 5 minutes.
7. Pour hot water over the food, adjusting the thickness of the soup to your taste, and boil.
8. Season with salt and pepper and cook for 3 minutes.
9. Sprinkle in finely chopped parsley and turn off heat.
10. By this time, make rusks out of the roll by cutting it into cubes and drying it in a toaster.

But first, let's look at how to prepare beans for boiling. 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, and 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 in the beans, which cause gas.
• beans do not burst during cooking, which is essential if you are making bean soup;
• the taste of cooked beans that are soaked in this way has a more pronounced and delicate taste.

Flaws:

• you need to plan the preparation of your meal;
• 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 saucepan, add 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.

Flaws:

• 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 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 when boiling.

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 the beans are poured with both cold and hot water (depending on the recipe).

1. Bring contents of a saucepan to a simmer and reduce 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. Leave the lid on 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 assumes the presence of raw meat, then they begin to cook it along with the beans. But other ingredients that do not need long-term heat treatment or do harm (some vegetables, herbs, cooked meat) are thrown shortly before the soup is ready.

Don't add acidic ingredients such as vinegar or tomato paste until the beans are tender or they will pop.

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. Greek cuisine is unimaginable without such a lean soup, just as Ukrainian or Russian cuisine is 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 shortens the cooking time for 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 them. 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 a very, very tasty soup. Exit - 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 chorizo ​​sausage
800g 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 reduce 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 the meat broth - it will still come in handy.

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 the garlic there. Add meat there too. 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 several hours. Then change the water and cook the beans.

Simmer onion, 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 by 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. Heat the beans 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. Conveniently.

Ingredients for 6-plate recipe:

1 tablespoon butter
2 onions, finely chopped
3 garlic cloves, minced
fresh tomato puree - 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 savory flavor.

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.
greenery

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 the 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 soaking for 60 minutes, return the pot of beans to the stove, turn on high heat, add the shank or ham, carrots, celery, onions, garlic, mustard powder, and bay leaf. Stir well, boil again, then be sure to reduce heat to almost 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 the 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 thinner foods, 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 dietary fiber and protein, which is closest in composition to animal protein. It is good for the heart and intestines, and it also looks very impressive. Prepare crisp white crockery and brightly colored vegetables and you have a dinner worthy of the best restaurants.

Ingredients for recipe for 6 servings:

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 of 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 pepper, coriander leaves, lime wedges, break or carefully cut into 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? Taste this hearty soup from Tuscany and let the true Italian passions simmer 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 recipe for 6 servings:

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 not vegetarian, then chicken is well suited) broth 1 l
canned beans in a jar, including 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 chop 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, stir in the 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 flavorful, this soup is 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 recipe for 6 servings:

onion 1 pc.
chicken breasts (peeled, skinless and boneless) 4 pcs.
canned beans, taking into account liquid 800 g
hot 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 pepper cayenne 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 a saucepan 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 pan, 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 of beef ribs or brisket and, after the beans are cooked, are 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, many different vegetables are added, 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 broth on beef ribs, ordinary vegetables and roots typical for soups, and beans - in fact, this is enough to make the 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 "transparent soups", light soups that look more like broths. Such soups are typical for many European cuisines. As a rule, this is a light infusion 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, a very tasty first course, 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 not allow the meat juice to flow out. And, accordingly, if it is necessary to boil well, it is better to throw the meat into hot water - the 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 for the entire boiling time is enough. 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.

   Boil rich broth until tender

5. When the broth is ready, remove the bones with meat and all large vegetables from the broth. Strain the broth and pour back into the saucepan. 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.

   Cook the soup until the beans are done

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

   Grind the boiled 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 dry coarsely ground sweet and hot peppers, a dry mixture of Mediterranean herbs and granulated garlic.