Bean soup with chicken is a healthy, tasty and protein-rich dish. Soup can be made from dry white, yellow, red, black or other beans, green beans or canned beans. In the first option, the beans must be pre-soaked and this must be taken care of in advance. A dish of green beans and canned beans will require a minimum amount of time and effort to cook.

Beans are a dietary product containing proteins, fats, carbohydrates, fiber, micro and macronutrients. In terms of protein content, beans are second only to one product - meat.

Chicken meat also belongs to dietary, low-calorie foods. Meat contains useful animal protein, a large amount of amino acids and trace elements. Chicken broth is useful for various diseases, as well as for prevention.

Bean soup with chicken is prepared with a variety of ingredients: cabbage, potatoes, green peas, tomatoes, peas, lentils, cereals, corn, pasta and other ingredients. There are a lot of options for making bean soup with chicken. All recipes are different, but they are always distinguished by excellent taste, nutritional value and only bring health benefits.

Bean soup is very beneficial for young and healthy people. The elderly and people should be careful as beans can cause bloating. Mint can help avoid these unpleasant symptoms: just add a sprig of mint when boiling the beans.

How to cook bean soup with chicken - 15 varieties

The spice, oregano, which is widespread in Mexico and India, gives a special aroma. And if it's simpler, then this is familiar to all of us - an ordinary oregano, only not wild-growing, but specially grown. It is she who gives the chicken broth a spicy and extraordinary taste.

Ingredients:

• chicken meat - 400 g
• dry white beans - 200 g
• potatoes - 3 pcs.
• carrots - 1 pc.
• tomatoes - 300 g
• a set of spices for soup
• vegetable oil
• greens
• lemon
• salt.

Preparation:

Soak the beans for 5-6 hours. Rinse and cook until half cooked.

Boil chicken meat in salted water. Cut the finished meat into small pieces.

Cut the onion into half rings. Grate the carrots. First fry the onion, then add the carrots.

Cut the potatoes into cubes. Make tomato juice from tomatoes.

Put boiled beans, potatoes in the finished broth and cook for ten minutes.

Pour in the roast with onions and carrots. Add canned corn and tomato juice.

Cook for a few minutes. Season the soup with vegetable seasoning and oregano. Leave on fire for 2 minutes.

When serving, sprinkle with herbs and a slice of lemon.

You can use basil instead of oregano. Learning is also very tasty.

Pasta is added to the soup for even greater satiety, as well as for the sake of children who love soups with cool stars, horns and spirals.

Ingredients:

• chicken leg - 1 pc.
• beans - 200 g
• potatoes - 4 pcs.
• carrots - 1 pc.
• pasta - 100 g
• pepper
• greens
• salt.

Preparation:

Soak the beans for 5 to 6 hours.

Bring the chicken leg to a boil, remove the foam and add the beans. Cook until the beans are almost ready. Salt.

Cut the potatoes into pieces, grate the carrots and add the vegetables to the pan.

When the potatoes are cooked, you can take out half of the potatoes, mash them in mashed potatoes and return them back.

Add pasta to the soup and cook until tender.

Sprinkle with herbs before serving.

A complex soup with many ingredients, including exotic delicacies and salsa, it turns out to be incredibly tasty. Believe me, time will not be wasted just like that: as a reward you will receive delight and surprise of guests and a reason to be proud of your culinary skills.

Ingredients:

• canned red beans - 2 cans
• chicken meat - 400 g
• onions - 2 pcs.
• Bulgarian red pepper - 1 pc.
• garlic - 8 cloves
• canned chili - 1 tsp
• fresh cilantro - 2 bunches
• avocado - 1 pc.
• tomatoes - 3 pcs.
• red chili pepper - 1 pc.
• ground cumin - 1 tsp
• vegetable oil
• black pepper.

Preparation:

Boil chicken in salted water. Remove from broth and cut into slices.

Finely chop one onion and red bell pepper strips. Chop the garlic.

Put onion and bell pepper in a cast-iron cauldron with heated oil. When the vegetables are golden, season with salt, add 6 minced garlic cloves, cumin and canned chili.

Grind one can of canned red beans with a glass of broth with a blender.

Send the crushed mass to the cauldron. Pour out the remaining stock, add the meat and a second jar of beans.

Cook for no more than 10 minutes. Season with one bunch of chopped cilantro and pepper.

Cut the avocado into slices.

To make salsa: chop tomatoes, onion, red chili, 2 cloves of garlic, one bunch of cilantro.

Fry tomatoes, chili and garlic in oil. Put all the ingredients in a bowl and grind lightly with a blender. The sauce should not have a uniform consistency.

Serve the soup in portioned bowls with a slice of avocado and salsa.

Excellent in taste, rich, nutritious soup, it has a special aroma and thickness, which is given to the dish by barley.

Ingredients:

• chicken legs - 4 pcs.
• pearl barley - 1 glass
• canned tomatoes - 800 g
• canned black beans - 1 can
• canned corn - 1 can
• onion - 1pc.
• ground cumin - 2 tsp.
• chili powder - 1 tsp
• oregano - 1 tsp
• cheddar cheese
• sour cream
• green onions
• salt.

Preparation:

Soak the pearl barley for 6 hours.

Finely chop the onion and fry in a saucepan with butter. At the end, sprinkle with cumin and chili.

Send the washed barley and chicken legs to a saucepan with onions, add water, bring to a boil and remove the foam.

Chop the canned tomatoes together with the oregano and add to the broth with barley. Cook for at least 40 minutes.

Take out the chicken meat, separate from the bones, cut the flesh into pieces and put it back in the pan. Beans and corn are also sent to broth.

Boil for five minutes.

Pour into bowls, sprinkle with green onions. Serve with sour cream and grated cheese.

Soup with beans, chicken and cauliflower turns out to be harmonious in taste and satisfying. Preparing quickly and easily. Great choice for lunch.

Ingredients:

• dry white beans - 200 g
• chicken meat - 400 g
• potatoes - 3 pcs.
• carrots - 1pc.
• onion - 1 pc.
• cauliflower - 200 g
• tomato paste - 1 tbsp. l.
• vegetable oil
• celery stalks
• garlic - 2 cloves
• sour cream
• Dill
• parsley
• peppercorns
• salt.

Preparation:

Soak the beans for 6 hours. Rinse and cook until tender.

Boil chicken in salted water and cut into pieces. Add peppercorns.

Finely chop the onion and garlic, carrots into thin strips.

Chop the celery stalks also finely.

Fry vegetables in vegetable oil, add tomato paste at the end.

Cut the potatoes into pieces and send them to the broth.

Disassemble the cauliflower into inflorescences.

Put the roast, boiled beans and cauliflower in a saucepan. Cook until cooked potatoes and cabbage.

Serve the soup hot. Season with chopped herbs and sour cream.

A fresh and light soup, perfect for lunch on a hot summer day. Minimum time - maximum taste.

Ingredients:

• canned red beans - 1 can
• chicken bouillon
• potatoes - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tomatoes - 2 pcs.
• cilantro - bunch
• ground black pepper
• salt.

Preparation:

Prepare ingredients: Chop onion, garlic and cilantro. Grate carrots and tomatoes.

Cut the potatoes into pieces.

Fry onions and carrots with garlic. Pour in a mass of mashed tomatoes and stew a little.

Send potatoes to the heated broth and cook until tender.

Add fry, red canned beans and cilantro. Boil for 5 minutes.

Soup can be made from pre-prepared broth, or you can boil chicken meat and add it to the soup. In the latter version, the soup will turn out to be more nutritious. But the cooking time will also take longer.

Are you looking for a healthy diet? Then this dietary, flavored soup is for you! Such a delicious first course can be fed to adults and children. And another plus of this soup is the speed of preparation.

Ingredients:

• minced chicken - 300 g
• canned white beans - 2 cans
• instant rice - 200 g
• fresh cilantro
• vegetable oil - 1 tbsp. l.
• salt.

Preparation:

Fry the minced meat in a cauldron in hot oil.

Add rice and beans to the minced meat, pour in water and cook for a quarter of an hour.

Grind cilantro.

Pour the prepared hot soup in portions and sprinkle with cilantro.

Cilantro can be replaced with any other greens. Beans can be of any color.

Everybody will love the traditional Spanish soup. It seems to be saturated with summer, sun and freshness. Moreover, it is very easy to prepare it.

Ingredients:

• chicken breast - 300 g
• canned red beans - 1 can
• canned corn - 1 can
• fresh tomatoes - 400 g
• onion - 1 pc.
• garlic - 3 cloves
• vegetable oil
• flour - 2 tbsp. l.
• tomato paste - 2 tbsp l.
• ground coriander
• hot peppers
• dry garlic
• oregano
• salt.

Preparation:

Boil the chicken breast.

The main component of the soup is Enchilada sauce. It is not difficult to prepare it.

Heat oil in a frying pan, pour flour into it. Add spices: dried garlic, hot peppers, oregano and cumin. A minute later, tomato paste diluted with broth is sent there.

Send canned beans, canned corn, ground coriander and ready-made Enchilada sauce to a saucepan.

Add the whole chicken breast to the pan. Pour out any remaining stock. Season with salt and cook for 3 hours.

Take out the meat and disassemble into fibers. Send back to the pot. Boil for 10 minutes.

Summer and simple soup option. Not harmful to the figure and useful.

Ingredients:

• canned beans - 1 can
• chicken meat - 300 g
• cabbage - 0.5 head of cabbage
• onion - 1 pc.
• tomato paste - 1 tablespoon
• sweet paprika - 1 tsp
• flour - 1 tbsp. l.
• sunflower oil
• salt.

Preparation:

Boil the chicken in salted water and cut into small pieces.

Grate the onion and fry in oil.

Chop the cabbage and send to the hot broth. Add tomato paste.

Once the cabbage is cooked, add the beans. Bring to a boil, taste with salt.

Fry the flour with paprika in butter and send to the soup. Stir and bring to a boil.

Can be served on the table.

Beans can be used ready-made in cans, or you can boil beans of any color.

A very tasty and rather spicy Mexican dish with black beans. Lots of colorful vegetables make the dish wonderfully elegant. So be sure to make yourself and your loved ones a holiday.

Ingredients:

• black beans - 500 g
• sweet peppers green, red and yellow - 1 pc.
• chicken meat - 400 g
• garlic - 1 clove
• onion - 1 pc.
• chili - 1/2 tsp
• cumin - 1/2 tsp.
• salt.

Preparation:

Soak the beans overnight. Boil for 2 minutes and leave for an hour under a closed lid.

Rinse, put in a saucepan, add broth and place on the stove.

Finely chop the onion, pepper into small cubes.

Send vegetables to a saucepan and cook for two hours.

Add seasoning and cook for another hour, until the soup is thick.

Serve with sour cream. seasonings.

The aroma, pungency and piquancy of the soup with an unusual name is given by a large number of seasonings. Be sure to cook!

Ingredients:

• minced chicken - 500 g
• dry beans - 150 g
• tomatoes - 800 g
• fresh chili pepper - 2 pcs.
• onions - 2 pcs.
• garlic - 1 head
• Tabasco pepper
• ground cumin
• oregano
• black pepper
• coriander
• fresh cilantro - 1 bunch
• olive oil
• salt.

Preparation:

Boil the beans.

Scroll the chicken meat through a meat grinder.

Cut the tomatoes into slices.

Finely chop the onion, garlic, cilantro, chili pepper into strips.

Fry the onions in oil with the addition of garlic and minced chicken. Season with salt and add all the spices.

Put the frying beans, tomatoes, chili peppers in a saucepan with boiling water or broth. Simmer for at least an hour.

Sprinkle with cilantro on the plates.

There is no tasteless mushroom soup. And here is also beans. Very nutritious and healthy.

Ingredients:

• chicken fillet - 500 g
• champignons - 400 g
• white beans - 200 g
• onion - 1 pc.
• pepper
• salt.

Preparation:

Soak the beans overnight. Rinse and boil for 40 minutes.

Cut the fillet into cubes, the onion into half rings, the mushrooms into pieces.

Add chicken fillet to the pot with beans. Cook for 15 - 20 minutes.

Add the onion and after 5 minutes the mushrooms. Cook for 10 - 15 minutes.

Delicious, nutritious soup with lots of vegetables is especially good in summer when vegetables are available and cheap. Cook and enjoy the taste.

Ingredients:

• chicken fillet - 400 g
• green beans - 2 cups
• dry brown spotted beans - 400 g
• zucchini - 2 pcs.
• tomatoes - 3 pcs.
• vegetable oil - 2 tbsp. l.
• garlic - 2 cloves
• fresh ground black pepper basil
• Parmesan
• salt.

Preparation:

Soak dry beans for 6 hours and boil.

Cut the green beans and tomatoes into pieces.

Cut the chicken fillet into pieces, chop the garlic and fry in oil.

Cut the zucchini into cubes.

Add zucchini, boiled and asparagus beans, tomatoes to the pan. Cover with broth or water.

Cook for 10 minutes. Season with salt, pepper and basil.

Soup is served in beautiful bowls. Parmesan cheese is offered separately.

Eat this amazing soup for health and do not worry about your figure.

Ingredients:

• chicken fillet - 400 g
• green beans - 400 g
• canned white beans - 200 g
• celery stalk - 2 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 2 tbsp l.
• greens
• vegetable oil
• pepper
• salt.

Preparation:

Cut the chicken fillet into cubes and fry in a pan. Place on a plate.

Chop the green beans, onion and celery, grate the carrots and fry. Add tomato paste.

Boil water or broth and put chicken fillet and frying in it. Add canned beans

Cook for 5 to 10 minutes. The soup is ready!

This dish turns out to be not only hearty, rich and nutritious. It is also effectively served with a slice of fried bread at the bottom of the bowl. Surprise your loved ones and guests and present them with delight in taste.

Ingredients:

• chicken - 1 pc.
• dry white beans - 200 g
• carrots - 2 pcs.
• onion -1 pc.
• celery stalk - 2 pcs.
• shallots - 3 pcs.
• parsley
• garlic
• sage
• hard cheese
• olive oil
• pepper
• salt.

Preparation:

Soak the beans for 6 hours and boil with the addition of a clove of garlic and sage.

Boil the chicken with the addition of celery roots, onions and carrots. Salt. Cook for three hours.

Step 1: prepare the beans.

The variety of beans in this case does not really matter, you can take large, medium or small, yellow, white, brown or black, it all depends on your desire. To begin with, we lay it out on the countertop and sort it out, removing any kind of rubbish.

Then pour the beans into a colander, rinse them, put them in a deep bowl, fill them with running water 10-12 centimeters higher and leave to soak for 12 hours at room temperature if it's winter outside, or in the refrigerator if it's summer.

Step 2: cook the beans.

After the right time, we move the beans back into a colander, rinse again, put them in a deep saucepan, fill them with four glasses of purified water and put on medium heat. After boiling, cook the beans until cooked. about 1 hour, although after a fairly long soaking, it may take only 45-50 minutes, but it all depends on the type of beans.

Step 3: prepare the boiled beans.

When the beans are boiled, we put them back in a colander and leave them in the sink for a while to drain the excess liquid. Then we separate 1/3 of the total mass, put them in separate bowls and grind a smaller portion to a puree state in any convenient way, for example, rub through a sieve with a fine mesh, knead with a crush or grind with a blender.

Step 4: prepare the chicken.

Then we begin to deal with chicken, a rich broth is obtained from a whole carcass, less fatty legs are given, more lean - wings, drumsticks or necks, and the most dietary one is chicken fillet, in our case this is the last option. First, we wash the meat under streams of cold running water, dry it with paper kitchen towels, put it on a cutting board and remove the film, excess fat and cartilage from it with a sharp knife.

Step 5: cook the broth.

Then we move the chicken into a new deep saucepan filled with two liters of purified water and put it on medium heat. As soon as the liquid begins to gurgle, use a slotted spoon to remove the gray-white foam from its surface - the first coagulated protein. After that, we reduce the fire level to a minimum, cover the pan with a lid so that a small gap about 1 centimeter wide remains, and cook the broth until fully cooked, depending on the choice of meat, in this option 20-25 minutes.

Step 6: prepare the rest of the ingredients.

We do not lose a minute, we begin to deal with other important components of the soup. Using a new kitchen knife, peel all the vegetables indicated in the recipe. Then we rinse them, dry them, move them to a clean board and grind them one by one. Chop the onion into 1 centimeter cubes, and chop the carrots on a medium or coarse grater. Then we put the rest of the ingredients that will be needed to make the soup on the countertop, and move on.

Step 7: prepare the soup dressing.

Put a frying pan on medium heat and pour a little vegetable oil into it. After a few minutes, dip the onion and carrots into the heated fat and simmer them together until light golden brown, and also completely soft for about 5-6 minutes stirring constantly with a wooden kitchen spatula. As soon as the vegetable dressing reaches the desired consistency, remove it from the stove and set it aside until used.

Step 8: cook bean soup with chicken.

When the chicken is ready, put it on a plate, quickly cool it near the slightly open window and use two table forks to disassemble it into fibers or use a kitchen knife to divide it into portioned pieces of the desired size. Increase the fire under the pan to a medium level, put the mashed beans in the broth and stir until it completely dissolves.

Then we send there whole beans, chicken meat, as well as dressing from onions and carrots. Bring everything to a boil, add dry vegetable seasoning, laurel leaf, salt and black pepper to taste to the almost finished soup.

Mix everything again, cover with a lid and stand on the stove. 4-5 minutes with medium turbulence. Then turn off the heat and let the fragrant dish brew 20 minutes... Then everything is simple, helping yourself with a ladle, pour the soup in portions into plates and serve to the table.

Step 9: serve bean soup with chicken.

Bean soup with chicken is served in portions in deep bowls hot as the first main course for dinner. If desired, before serving, it can be sprinkled with fresh finely chopped dill, parsley, cilantro, basil or green onions, and sour cream, cream, salads, marinades, pickles and, of course, bread, lavash, croutons or croutons can be an excellent addition to this dish. Cook and enjoy!
Bon Appetit!

Sometimes this soup is prepared without vegetable dressing, just put raw carrots and onions in the finished broth, boil for about 4–5 minutes and then add the rest of the products to them in the sequence indicated in the recipe;

When choosing other parts of the poultry, do not forget that they are boiled for different times, ranging from 20-25 minutes and ending with 1.5 hours, especially for domestic, not broiler chicken;

The spices indicated in the recipe are not essential, if you wish, use any others that are used to season the first hot dishes;

An alternative to vegetable oil is butter.

Step 1: prepare the beans.

First, heat up a full kettle of purified water and cool it down to room temperature. Then we spread the beans on the countertop, sort through it, at the same time getting rid of any kind of litter, throw it into a colander, rinse it and pour it into a deep saucepan. We fill the kernels with a large amount of cooled water, so that it not only covers them, but is at least 10-13 centimeters higher. Leave the beans in this form at room temperature for 7-8, and preferably 12 hours, that is, all night. During this time, the beans will swell and get rid of excess sugar, as well as most of the other substances that cause fermentation in the body.

Step 2: cook the beans.

After the required number of hours, or the next day, we again send the beans into a colander and rinse again. Then we transfer it to the same saucepan, fill it with new purified cold water and put it on high heat. After boiling, reduce its level to medium and cook the legumes, without covering, for 40-50 minutes or 1 hour until soft stirring occasionally with a wooden kitchen spatula.

Step 3: prepare the chicken.

We don't waste a minute, we start preparing the chicken, rinse it thoroughly, dry it with paper kitchen towels, put it on a cutting board and use a sharp knife to get rid of cartilage, excess fat, and film.

Step 4: cook chicken broth.

Then we transfer the meat to a new deep saucepan, fill it with 1.5 liters of purified water, put it on medium heat and after boiling, reduce it to a level between the smallest and medium. Cook the broth under a covered lid for 25-30 minutes, periodically removing a gray-white film from its surface with a slotted spoon - coagulated protein.

Step 5: prepare the vegetables.

While the chicken is cooking, using another knife, peel the vegetables indicated in the recipe and rinse them along with fresh herbs. Then we dry everything with paper kitchen towels, put it in turn on a clean board and continue preparing. Cut the potatoes into slices from 2 to 2.5 centimeters in size, move them into a bowl of cold water and leave there until use so that they do not darken.

Chop the onions into 1 centimeter cubes, and chop the carrots in the same way or three on a medium or coarse grater. Finely chop fresh dill or parsley, distribute the cuts into separate bowls, put on the countertop the rest of the products that will be needed to prepare the dish, and move on.

Step 6: prepare the boiled meat.

The broth will cook faster, so when it's ready, just move it aside, take the meat out of the pan, move the chicken into a clean dish and cool it to room temperature. Then we either cut it into small portioned pieces, or use two table forks to disassemble it into fibers.

Step 7: prepare the boiled beans.

After the beans have reached the desired consistency, we put them in a colander, rinse them under trickles of cold running water and leave them in the sink until they are used so that the excess liquid is drained.

Step 8: We bring the chicken soup with beans to full readiness.

Then again put the broth on medium heat, bring to a boil, send chopped potatoes, onions and carrots into it. Cook vegetables for 20 minutes almost to full readiness with a little boil. Then add to them beans, chopped chicken meat, salt to taste, black pepper, laurel leaf, dried dill, parsley and gently mix everything until smooth.
After that, cover the dish with a lid, keep it on the stove for another 5-7 minutes and turn off the fire. We give the opportunity to brew the dish at least another 10-12 minutes, then with the help of a ladle we pour it in portions into plates, if desired, season with finely chopped fresh dill or parsley and go to taste!

Step 9: serve chicken soup with beans.

Chicken soup with beans is served hot as the first main course for dinner. Serve it in deep bowls, pre-garnished with fresh dill or parsley if desired. As an addition to this simple, but at the same time hearty dish, you can offer cream, sour cream, tomato sauce, pickles, marinades, salads and, of course, bread, croutons or croutons. Enjoy cooking and enjoying homemade food!
Bon Appetit!

Very often, raw beans are replaced with canned beans, they must be put in the finished broth along with chopped boiled meat;

If desired, onions with carrots can be fried in butter or vegetable oil until soft and added to the soup along with beans, prepared chicken, and spices. Then boil for 5-7 minutes, insist and serve;

If, during boiling, the liquid boils away very quickly, it is better to periodically add some more water so that it always covers the kernels;

Any part of the bird can be used to prepare the soup: drumsticks, thighs, wings, or a soup set. Regardless of the choice of poultry parts, do not forget that they are cooked for different times, ranging from 20-25 minutes and ending with 1.5 hours, especially if the chicken is home-made, not broiler.

You can constantly talk about the benefits of white, red, yellow and other beans, but we must not forget that bean 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, you can take chicken legs for the broth if you like the soup more savory, or you can use chicken breast so that the broth does not have too much fat. 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. 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 into small pieces and send back to the pan.
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 and cut the potatoes 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.

Fans 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 peas (of course, frozen vegetables will be healthier than canned ones). Pasta is usually added to a recipe only 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 hardest varieties of wheat, tends to swell, therefore, in a heated dish, they will look unappetizing, and the taste will be completely different.

The choice of beans, red or another color, can be based on a ready-made recipe, or it can 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.

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Ideally, it is advisable to soak dry beans overnight, then it significantly reduces the cooking time, but more often I rarely think about what I will cook tomorrow, almost always, it is impromptu. And this time is no exception, so I began to cook the beans in a separate saucepan at the same time as the chicken broth. For 2 hours, while the chicken broth was bubbling over moderate heat, I managed to boil the beans, while the soup turned out to be quite transparent, as I like.

For cooking you will need:

• Beans -100 gr.
• Chicken -1/2 pcs. (600 gr.)
• Potatoes -4 pcs.
• Carrots -1 pc.
• Bow -1 pc.
• Vegetable oil -2 tbsp.
• Salt, pepper and spices to taste.

As I said earlier, we wash the beans, fill them with water and set them to cook in a separate saucepan over low heat for 2 hours. Add water if necessary.

We cut the chicken into pieces
rinse under running water and set to cook, as soon as foam forms, remove it with a slotted spoon. Reduce heat and simmer for a couple of hours to form a strong, rich broth.

Peel the potatoes, cut them into arbitrary cubes. We send to the soup.

Three carrots on a coarse grater, finely chop the onion. Fry until golden brown.
Add everything to the soup. The last stage is the beans, during this time they will be completely cooked and will be very soft, like boiled potatoes.
We send the beans to the soup, do not forget to salt and add spices to taste.