Step by step recipes cooking bean soup with smoked meats in a saucepan, slow cooker, in pots in the oven: options for bean soup and smoked meats with pasta, potatoes, cabbage

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams ready meal

3 gr.

7 gr.

Carbohydrates

110 kcal.

Option 1: Minestrone - smoked bean soup - classic recipe

Pick up quality products and you don't have to worry about the result, the thick fragrant brew in a saucepan will work out wonderfully well. If you consider it wasteful to pour out the bean broth, you can do this: white beans boil in meat broth, and dilute the soup to taste with a decoction of colored broth.

Ingredients:

• 150 grams of white beans;
• 150 grams of small colored beans;
• two hundred grams of tomatoes;
• large white onion;
• garlic;
• three hundred grams of smoked brisket;
• 180 grams of frozen green beans;
• 100 grams of small pasta;
• a handful of fresh basil and the same amount of a mixture of parsley and dill;
• two large spoons of pure oil;
• two liters of strong broth;
• pepper and fine salt;
• half a spoonful of Italian herbs.

Step-by-step recipe for rich smoked bean soup

If you have already had a bad experience, and the beans in the water taken from the tap do not boil, you should not even soak the beans in it. Stock up on filtered or bottled water, cook on it and broth from any meat with bone.

Soak the beans separately, if the water is really clean, as a rule, three hours are enough. Then the beans different varieties Boil separately, you can leave the broth for other soups or add a little later to Minestrone.

Cut the skin of the washed tomatoes shallowly, dip them in boiling water for a minute, and then transfer to cold water, after cooling, remove the skin. Cut the pulp into pieces, remove the seeds. Without defrosting, dissolve the beans in small pieces, peel and finely chop the onion.

Heat the oil in a massive steel frying pan, cut into slices and send the brisket into it, add the onion to it, stir and lightly brown the sauté. First put all the boiled beans in the pan, chop the tomato pulp there and add the green beans.

Pour in a certain amount of broth, just enough to cover all the vegetables, set the heat to low immediately after boiling. Simmer for twenty minutes, then add salt and pepper to taste, dip small pasta into the soup. Stir and add a little more broth, but remember that the Minestrone should be thick enough when done. Separately, in a mortar, grind the basil with chopped garlic, fill the soup with this mixture already in portioned bowls.

Option 2: Smoked Tomato Bean Soup: A Quick Recipe

The soup will be original if you take two varieties of tomatoes for it: half of any salad, and the same amount of small, cherry varieties. Grate large tomatoes, removing parts of the skin from the grater, and send small tomatoes whole to the soup.

Ingredients:

• one hundred and eighty grams of smoked pork;
• two hundred grams of smoked chicken breast;
• four hundred grams of fresh ripe tomatoes;
• a small jar of canned white beans;
• half a glass of frozen corn;
• fine salt and pepper;
• a glass of strong broth.

How to Quickly Make Smoked Bean Soup

When slicing smoked meat you can shape it into equal pieces, or cut the chicken a little larger. Pork may need to be trimmed with fat, remove it even before weighing the required amount for the soup. Cut the rest of the pulp, first into thin plates, then dissolve into strips and then into centimeter cubes. The chicken, as suggested, can be cut a little larger.

Wash the tomatoes and, without removing the skin, cut them into thin slices. Collect the beans from the jar a little more than half a glass, rinse in a colander. Put all the ingredients in a saucepan, cover with hot broth and stir. If the broth was unsalted, add salt to taste and season with pepper. With medium heat, bring the soup to a boil, lower the temperature slightly and cover with a lid. The readiness of the soup is checked by the softening of the corn.

Option 3: Bean soup with smoked meats in pots with cabbage

As familiar as the recipe may sound, this soup is from Western European cuisine. Smoked meat can be boiled in a whole piece, then, dividing the portions, cut it and put the slices on the plates.

Ingredients:

• green frozen peas - two hundred grams;
• a pound of potatoes;
• four medium-sized bulbs;
• two hundred grams of beans;
• 300 grams of white cabbage;
• four hundred grams of carrots;
• coarse salt;
• a quarter of a kilogram of smoked pork belly.

How to cook

Cut a slice from the cabbage head with a margin, immediately remove the coarse parts in the stump area, remove the outer leaves, and finely chop the rest of the mass. Peel and wash all the other vegetables, grate the carrots, and chop the potatoes and onions, the roots are larger, and the onions - into squares less than a centimeter.

Dissolve the smoked pork in slices, at the rate of 2 pieces per serving, place them in a thick-walled ceramic pot. Add potatoes, carrots and onions to them, pour in water five centimeters above the level of the food, put the last and mix the beans with them.

Cover the pot with a lid, put it in a cold oven, then turn it on and quickly bring the temperature to 180 degrees. Wait for the soup in the pot to boil, then lower the temperature slightly.

Cook for two hours, then add green pea and cabbage. Salt the soup to taste and return to the oven for another thirty minutes.

Option 4: Bean soup with smoked meats in a slow cooker

You will not lose anything in taste if you transfer the dish to the category of fast ones. After replacing the dry beans with canned food, we send them to the bowl along with the sauce; do not put the potatoes yet. Warm up under the lid for about ten minutes, then put the potatoes and pour boiling water. After boiling, such a soup will be ready in thirty minutes.

Ingredients:

• one very large onion and one carrot;
• two hundred grams of beans;
• four potatoes;
• a handful of prefabricated greens;
• a mixture of spicy and hot peppers;
• big Bay leaf;
• fine salt;
• a quarter of a kilogram of smoked pork ribs.

Step by step recipe

Dissolve the peeled and washed onions in checkers, scrape off a thin layer of the skin from the carrots, and dissolve the root vegetable with coarse shavings. In the bowl, warm up the oil poured in a thin layer by setting the frying mode from the multicooker control panel.

Put the onions and carrots in a bowl and sauté the vegetables for up to ten minutes, after which, cut into pieces, add the ribs to the frying. In advance, dry the soaked beans from moisture and also put in a bowl while it warms up, quickly peel and dissolve the potatoes in large cubes, add them to the rest of the products.

Without stirring, fill with water, add salt, from the control panel, switch the operating mode to cooking soup, lasting one hour. Close the lid, wait until the program stops, then season the soup with herbs and pepper. After adding salt to taste, put the bay leaf and keep the dish in the heating mode for ten minutes.

Prepare a fragrant and delicious Polish bean soup with smoked meats today: the cooking process is very simple. The soup turns out to be quite hearty and insanely aromatic: all smoked meats and beans (which is rich large quantity protein) complement each other very well. A plate of such a wonderful soup helps to keep the feeling of satiety for a long time, gives energy. Be sure to take note and cook with us: not only you will be satisfied, but also your loved ones.

Ingredients:

dry white beans (any other color can be) - one glass (can be replaced with 1 can of canned beans);
water - 2 liters;
any smoked sausage - one hundred grams;
smoked breast - 150 grams;
one middle head onions(or two small ones);
one medium carrot;
tomato sauce(you can mix it in half with ketchup or even replace it with it) - 100-125 grams;
dry paprika - 0.5 teaspoon (you can taste it or not);
ground black pepper - to your liking;
salt - to your liking;
Wheat flour top grade- 0.5 tablespoon;
olive oil Extra virgin - for frying;
fresh herbs: parsley, dill - to taste.
Polish bean soup with smoked meats. Step by step recipe

Let's start by soaking the beans all night the night before. To do this, rinse it under running water, then take in three times more water than the beans themselves, and leave it overnight.
Drain off the rest of the water in the morning. Transfer the prepared beans to a deep saucepan. Fill with two liters of water and send it to the stove over medium heat. We are waiting for the water to boil, then we turn down the fire. Cook for about 1 hour or more. It all depends on the type of beans and their size. After an hour, remove one bean from the pan and taste until done.
While the beans are cooking, we can prepare the fry for our bean soup.
We take the onion, peel it. Cut into two halves, then cut it into small cubes. Wash carrots, peel and rub on a coarse grater.
Pour vegetable oil into a deep frying pan (I have Extra virgin olive oil). Heat it over medium heat and add first the prepared grated carrots, then, after a minute, onions.
Mix everything with a spatula and continue to fry on low heat. We make sure that nothing is burnt.
While everything is fried, we chop the smoked sausage and a piece of brisket. The form of slicing can be, according to your desire, absolutely any. Then we send everything together into the pan, where onions and carrots are already fried. Mix everything with a silicone spatula.
Add tomato sauce or ketchup: you can dilute it in half. Stir, taste. Now add black pepper to taste and, if you like, dry paprika: it will add spice to the dish.
To make the soup a little thicker, add half a tablespoon of flour. Mix thoroughly.
We fry for a couple of minutes without a lid, stirring so that nothing is burnt.
Then put the whole frying in a saucepan with ready-made beans, mix. Cook over low heat for about two minutes. We taste and add salt. Remember that we did not add salt when cooking the beans. Turn off, cover with a lid.
You can add fresh chopped parsley or dill if you wish. Pour into plates and serve.
If you wish, you can make homemade croutons or croutons for your soup. On our site "Super Chef" you can find recipes on how to cook them at home.
Well, the delicious Polish bean soup with smoked meat is ready. The insane aroma spread not only throughout the kitchen, but throughout the apartment. It is very hard to restrain yourself so as not to pour a plate of hot and fragrant soup... Always cook with pleasure and in a great mood: after all, your mood will definitely be transmitted to your dish. The Super Chef website team wishes you bon appetit!

Text: Evgeniya Bagma

All soups can be roughly divided into two categories - light and hearty. This is, of course, a joke, but there is some truth in every joke. Such a dish as bean soup with smoked meats does not require additions to itself - it is simply impossible to remain hungry in the field.

Rules for the preparation of bean soup with smoked meats

For bean soup with smoked meats both dry beans and canned, fresh and frozen are suitable. Dry beans must be pre-soaked for several hours in warm water - this is how harmful substances are washed out of it, plus then it cooks faster. Fresh green beans or canned beans do not require this preparation and cooks soup much faster using them.

In bean soup with smoked meats, you can use any cuts, sausages, sausages, balyk and other smoked meat products. By drastically shortening the cooking time of the soup, they also give it a special spicy taste and the aroma of "fire". Salt the soup only at the very end, after adding smoked meats, otherwise there is a risk of salting due to the salt content of smoked products.

Bean soup with smoked meats - recipes

Quick bean soup with smoked meat (sausages).

Ingredients: 1-2 cans of canned red beans, 500g smoked sausages, 2 onions, 2 carrots, 2 potatoes, salt, pepper, water or broth.

Preparation: put the potatoes cut into cubes, lower the broth or water, put on the fire, after boiling, add finely chopped onions and carrots sauteed in vegetable oil, bay leaves, peas, paprika, salt. When the potatoes are boiled, add the sausage pieces, boil and let the soup steep.

Sour Bean Soup with Smoked Meat (Shoulder).

Ingredients: 150g red beans, 200g smoked shoulder, 1 onion, 30g flour, Bell pepper, bay leaf, garlic, 1 glass of milk, half a glass of sour cream, vinegar, salt, sugar.

Preparation: soak the beans in cold water overnight, boil in it with bay leaves, pour in broth from smoked meat, add onions, bell peppers and garlic boiled in milk, add sour cream, bring to a boil. Add spices to acidify the soup and add the smoked shoulder pieces. Remove from heat.

Bean soup with smoked meats when serving, sprinkle with finely chopped herbs. Serve sour cream and croutons with the soup. The soup tastes better if you let it sit for a while after cooking.

Hot first courses are relevant at any time of the year. It is difficult to enumerate their variety, but unambiguously, each has priority dishes - light vegetable soups, rich meat broths, with cereals or pasta, with legumes, etc.

I love bean soup since childhood, while my mother cooked it very thick, with tomato dressing. I still like this version of the soup, but from time to time I try other recipes. For example, today I propose to cook soup with beans and smoked chicken... Very aromatic, full-bodied and delicious. When using cooked beans, the soup cooks very quickly.

We will prepare the necessary products.

Dice the potatoes, pour over cold water put on fire.

Chop onion, garlic and carrots, fry in a small amount vegetable oil within 3-4 minutes.

Add to vegetables smoked breast, cut into small pieces.

Cut the Chinese cabbage into strips.

When the potatoes are ready, transfer the sautéed vegetables with the smoked chicken breast to the pot.

Add ready-made beans (cooked or canned) immediately.

AND chinese cabbage... Season the soup with salt, add spices to taste. Cook for 5 minutes, then remove from heat.

Serve hot beans and smoked chicken soup, sprinkle with herbs.

Bon Appetit!

Bean soups are prepared in the most different countries, they are popular not only in Russia, but also in Mexico, Italy, France and other countries. One of the most delicious and aromatic options is bean soup with smoked meats. Of course, it shouldn't be cooked every day, as smoked meat is not in the category. useful products... But if you sometimes indulge yourself with such a soup, there will be nothing but good.

The main ingredient in the soup is beans. This product is very satisfying and valuable, it contains vegetable proteins, as well as vitamins and various micro- and macroelements.

The only downside to beans is that they take a long time to cook. It takes 3-4 hours of boiling for the beans to completely soften. To speed up the process, it is recommended to pre-fill the beans with cold water and soak for 6-8 hours. After this preparation, the product will cook much faster.

And if you need to cook the soup as quickly as possible, then you can use canned beans... It is added to the soup five minutes before cooking.

The second important component is smoked meats, they give the dish an appetizing aroma and enrich the taste with new colors. You can use smoked ribs, brisket, smoked chicken parts (legs or breasts), as well as smoked sausages or sausages.

In addition, vegetables are added to the soup. Most often, these are onions, carrots and potatoes. But you can use other types of vegetables, for example, root celery, bell peppers, aromatic roots. Some vegetables are pre-fried (sautéed) in oil, and, for example, potatoes are placed without pre-processing.

Interesting facts: there are two varieties of beans (Akito and Ad Rem), which in the finished form have a pronounced mushroom smell.

Red bean soup with smoked shank

Hearty thick with smoked shank- an ideal choice of food for the cold season, it will perfectly warm and invigorate.

• 1-1.5 kg of smoked pork shank;
• 100 g smoked bacon;
• 2 cups red beans
• 1 onion;
• 1 carrot;
• 2 tomatoes;
• 1 bell pepper;
• 0.5 teaspoon ground coriander;
• 1 bay leaf;
• a small bunch of green onions;
• salt and pepper to taste.

We wash the red beans and soak them in cold water beforehand. It is convenient to do this at night. In the morning we wash the swollen beans, and set them to boil, filling them with fresh water. When the beans are soft, add salt and cook for another 10 minutes.

Cut a piece of the shank into pieces and cook the broth from it for an hour, not forgetting to remove the pop-up foams. We take the finished knuckle out of the water and cool it a little. Separate the meat, cut it into pieces. Strain the broth, release pieces of meat into it.

We clean all vegetables. Cut the potatoes into cubes, put them in a boiling broth, add salt. In the newly boiled broth with potatoes, lower the cooked beans and cook until the root vegetable is ready.

Read also: Pollock soup - 6 quick and tasty recipes

Put pieces of smoked bacon in a dry frying pan, fry to melt the fat. We take out the bacon and send it to the broth, where the potatoes are cooked. And fry chopped onions and carrots grated on the middle part in fat. After five minutes, add the chopped bell pepper and continue to fry for another couple of minutes. Then add the tomatoes, peeled and seeds, and cut into small cubes. Reduce heat and simmer until vegetables are cooked for about 15 minutes.

We spread the vegetable dressing in a saucepan where the potatoes have already been cooked. Cook for another 5-7 minutes. Add spices, sprinkle with thin slices green onions... Cover the soup with a lid and let it brew for 15-20 minutes.

Bean soup with smoked chicken

Bean puree soup turns out delicious, especially if you boil it with smoked chicken.

• 300 gr. beans (you can take both red and white);
• 1 onion;
• 4 cloves of garlic;
• 1 carrot;
• 1 tomato;
• 1 liter of vegetable broth or water;
• 4 tablespoons of soy sauce
• 2-3 tablespoons of vegetable oil;
• 1 smoked leg;
• spices and herbs to taste.

Soak the beans in cold water in advance. Cut the meat from the smoked leg, cut it into cubes and set it aside for now. Fill the beans with vegetable broth or water, add the bones from the leg and simmer until tender.

Heat the oil in a frying pan, fry the onion, grated carrots and finely chopped garlic in it. Then add the tomatoes, peeled and cut into small pieces, simmer all together for about five minutes. Transfer the contents of the pan to the beans when they have already become soft. Add salt and continue cooking for another ten minutes.

Then remove the pan from the heat. We drain most of the broth from it, but do not pour it out. We take out the chicken bones and throw them away. And grind the rest of the products with a blender until puree.

Advice! For more delicate texture soup, you must rub the resulting puree through a sieve.

In mashed potatoes, gradually add the broth drained earlier, continuing to work with a blender. Top up the broth until the required thickness of the soup is achieved. Put the puree soup on the stove, warm it up. Add chopped smoked chicken and finely chopped greens. Let the soup brew under the lid and pour into soup cups. This dish should be served with croutons.

Bob goulash - Hungarian bean soup with smoked meats

This hungarian recipe soup with meat, smoked meats and beans. The dish turns out to be thick and satisfying.

• 800 gr. beef on the bone;
• 500 gr. smoked meats;
• 400 gr. beans;
• 2 onions;
• 2 carrots;
• 2 tomatoes;
• 3-4 tablespoons of dry sweet paprika;
• frying oil;
• spices hot pepper.

Soak the beans in cold water overnight. In the morning we wash the beans, put them in a saucepan, add the meat to the bones, add water and cook the broth, carefully removing the foams. Cook the broth for about two hours, salt at the end of cooking.

Advice! There are two types of meat you can use to make this soup. For example, pork and beef or lamb and turkey.

Cooking a dressing for soup. To do this, heat oil in a pan, fry finely chopped onion on it until golden brown. Add carrots to the onion, cut into thin halves of circles. Then add the peeled and sliced ​​tomatoes. Mix vegetables, salt, add dry paprika and spices. We reduce the heat and simmer under the lid for about twenty minutes.

Read also: Soup with barley in a slow cooker - 6 quick recipes

Cut the smoked meats into small pieces. Extract the meat from the finished broth. We cut it. Put boiled and smoked meat in a saucepan to the cooked beans, add the cooked vegetable dressing. Cook for about 20 minutes more. Let it brew under the lid for half an hour and serve.

Tomato bean soup with smoked meats

Another popular option is tomato soup with smoked meats and beans.

• 1 cup white beans
• 2 liters of water;
• 150 g smoked brisket;
• 100 g smoked sausages;
• 1 onion;
• 1 carrot;
• 2 large tomatoes;
• 2 teaspoons of dry paprika;
• 1 teaspoon flour;
• frying oil;
• salt and seasonings to taste.

Soak white beans for 6-8 hours. Then we rinse the beans and fill them with 2 liters of water. We set to cook. The beans will cook for about an hour, when the beans become very soft, add salt and cook for another 10 minutes.

Preparing the dressing. To do this, you need to peel and finely chop the vegetables. First put the onion in hot oil, when it is slightly fried, sprinkle it with flour and mix. Then add the grated carrots. Fry, stirring occasionally for 5-7 minutes. Then add the diced to the vegetables smoked brisket and pieces of smoked sausages. Fry for another couple of minutes.

Peel the tomatoes and grate or punch in a blender. Pour the tomato mass into the pan, add sweet paprika and simmer the dressing under the lid over low heat for about 15 minutes.

We shift the finished tomato dressing into a saucepan for the cooked beans. Season the soup with spices to taste, and cook for another 5-10 minutes. Then turn it off and leave it under the lid to infuse for 20 minutes.

Bean soup with dumplings and smoked meats

Another satisfying recipe thick soup, which is cooked with beans, smoked meats and dumplings.

• 6-8 smoked pork ribs;
• 200 gr. hunting sausages;
• 250 g dry white beans;
• 1 bell pepper;
• 1 carrot;
• 1 small piece of root celery
• 1 onion;
• 3 cloves of garlic;
• 1.5 tablespoons of tomato paste;
• 3 liters of ode or ready-made broth;
• salt and seasonings to taste.

For dumplings:

• 1 egg;
• 100 g flour.

Soak the beans overnight. Then we rinse, fill with fresh water, and cook for about an hour until tender. When the beans are soft, add salt.

Beat the egg with a pinch of salt, add flour and knead the dough. If necessary, you can add a spoonful of water. Wrap the finished steep dough in a bag and leave it to "rest" for 15 minutes. Then cut into 6 pieces. Roll each part into a thin sausage (the diameter is comparable to the diameter of a pencil) and cut into small dumplings, the size of a bean. Lightly sprinkle the dumplings with flour and leave to dry on the board.

Cut the ribs into pieces, cut off the excess fat. Cut the sausages into small pieces. We clean and wash the vegetables. Chop the carrots and celery root, chop the onion small cubes, bell pepper - in narrow strips, pass the garlic through a garlic press.

Put the smoked ribs in a saucepan where the beans have already been cooked, cook for 10-15 minutes. In a frying pan, sauté onions with carrots, celery and bell pepper... When the vegetables are almost ready, add chopped garlic, tomato paste smoked sausages. Add spices and salt to the dressing. Put the dressing in the soup, stir. We bring the dish to taste with seasonings.

Boil water in a separate saucepan, add salt. Boil dumplings for three minutes. We discard the dumplings in a colander, rinse with boiling water and dip into the soup. Bring it to a boil and turn it off. Let it brew under the lid.