How to cook bean soup: recipes with photos. Bean soup with meat Bean soup with meat

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

Typically, homemade soups have a complex composition. Even simple ones add a lot of different vegetables, which creates a certain range of taste. , if prepared with soul and imagination, can consist of more than ten ingredients, and this is not the limit. But a simple bean soup with meat, in its usual version, consists only of boiled beans and meat, and vegetables in the broth are used solely as desired.

If you soak the 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 soup with meat and beans very tasty and satisfying. If desired, you can make the soup spicy by adding chili pepper 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 puree soups are very common, often with the addition of milk or cream. Simple - boiled and mashed, a very tasty first course, somewhat unusual. During the season, we often prepare this soup with the addition of rosemary.

Bean soup with meat, unless specially thickened, will be more like. Therefore, we use mashed potatoes boiled in 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 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 simmers gently and never boils. The vegetables with which the broth was cooked can be left in the soup or eaten separately.

Bean soup with meat. Recipe

Ingredients (2 servings)

Beef ribs 400 g
Dry beans 0.5 cup
Carrot 1 piece
Onion 1 piece
Potatoes 1-2 pcs
Petiole celery 1 PC
Celery root 1 piece
Dill 3-4 sprigs
Salt, black pepper, hot pepper spices

Homemade bean soup is most delicious if the broth is made from fairly “old” beef. Veal does not provide such an amazing density of broth. The broth must have bones - ribs, brain bones, etc. After boiling, the meat is cut off the bones and returned to the broth, and the bones are thrown away. Anyone can prepare 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
Pour 1 liter of cold water into a saucepan and place the washed beef ribs in it. If you throw meat into boiling water, the top layer will instantly “set” and all the juices will remain inside the meat during cooking. This is approximately how steaks are fried - it is necessary to form a crust that will prevent the meat juice from leaking out. And, accordingly, if you need to boil it well, it is better to throw the meat into hot water - there is absolutely no need for broth there.
When foam has formed, it must be removed with a spoon or slotted spoon. Then add coarsely chopped vegetables to the broth. Just peel the onion and cut it crosswise. Peel and coarsely chop the carrots and celery root, or even leave them whole. Add a pinch of salt to the broth, add a little pepper and, if desired, add 1-2 pods of dry hot pepper. Such pepper will not give any noticeable spiciness to the first dish - only the slightest, on the verge of perception. But it will significantly improve the aroma.
Place meat and vegetables in cold water and put on fire
Cook the broth, covered, at the lowest simmer. The broth should barely boil, and under no circumstances should it boil. Boil the broth for up to 2 hours. Moreover, you don’t need to stir the broth often, 2-3 times during the entire boiling time is enough. If you are afraid that the broth will be spicy, the chili peppers can be removed from the broth at any time and thrown away.
Boil rich broth until done
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 pan. Cut all the meat from the bones and cut it into pieces - the size is as desired, you can even grind it with a meat grinder. Return the meat back to the broth. Add pre-soaked beans and peeled whole potatoes. By the way, it would be a good idea to sort through the soaked beans and remove all the beans that are damaged by the bug.
Add beans, potatoes and all cooked meat to the broth
Cook the soup at a low boil, then the beans will be cooked completely without cracking or losing their shape. Typically, the cooking time for beans is from 20 minutes to 1 hour, this greatly depends on the type of beans themselves. Therefore, you should be guided by the readiness of the beans. Whole potatoes in the soup take more than 20 minutes to cook, but it is worth overcooking them a little, but so that they do not become mushy.
Boil the soup until the beans are ready
Remove the fully cooked potatoes from the soup, cut into pieces and place in a blender. Add 1-2 ladles of broth and grind the potatoes to a liquid puree. Broth can be added to keep the mashed potatoes very thin. Cook the soup until the beans are fully cooked, then pour the prepared liquid mashed potatoes into the soup.
Grind the boiled potatoes into a puree and add them to the soup.
Cook for about 4-5 minutes, then add salt and spices to taste. I like meat first courses to be 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.

Legumes are very beneficial for our body, as they help the cardiovascular and nervous systems work. They are very filling and retain their vitamins even after heat treatment. In this article we will look at some simple and delicious bean soup recipes.

For each recipe below, you should prepare the beans in advance. This is necessary not only to reduce the cooking time of the soup, but also to ensure that all harmful components are removed from the legumes.

In the evening, place the beans in a saucepan or large bowl and cover with plenty of water. Leave the beans to swell for at least 8 hours. It is advisable to change the water several times during the soaking process, but if this is not possible, then add a little soda to the beans (1 pinch per 1 liter of water). After the specified time has passed, simply drain the water and rinse the beans. It is already ready for further processing.

If you use canned beans, there is no need to soak them.

Classic bean soup - a simple recipe

Ingredients:

Red beans – 0.3 kg;
Tomato paste – 0.1 kg;
Potatoes – 4-5 pieces;
Broth (chicken or beef) – 1 l;
Carrots – 1 piece;
Onions – 2 pieces;
Herbs, seasonings and salt - to taste;
Vegetable oil – for frying vegetables.

Preparation:

Prepare the beans in advance.
Take the pan in which you plan to cook the soup and pour the broth into it. Add 1-2 liters of ordinary water to it.
Place the pan over medium heat.
As soon as the water boils, throw in the beans. Reduce heat slightly. Let the beans cook for about 30-40 minutes.
While the beans are cooking, we prepare the remaining ingredients. Peel the potatoes and cut them into medium cubes.
Remove the skin from the carrots and grate it on a coarse grater.
Peel the onion and chop it finely.
Place a frying pan on low gas and pour oil into it. Place carrots and onions on a well-heated frying pan.
Please note that carrots are sweet, so frying must be salted. You can also add other seasonings.
Add tomato paste to the vegetables, mix everything and reduce heat. Vegetables should be simmered over low heat for about 10 minutes.
When the beans are almost ready, add the potatoes to them and let them cook for 10-15 minutes.
Pour the roast into the soup. You need to cook for another 10-15 minutes.
5-10 minutes before the end of cooking, pour finely chopped herbs (for example, parsley and dill) into the soup.
Red bean soup is ready. It is best served with brown bread.

Bean soup with meat

Ingredients:

White beans – 0.2 kg;
Meat (ideally with bone) – 0.3-04 kg;
Potatoes – 3-4 pieces;
Onions – 2 pieces;
Carrots – 1 piece;
Water – for cooking;
Seasonings, pepper and salt - to taste.

Preparation:

Soak the beans in advance.
Place the meat into the pan, after cutting it into pieces, onion (not chopped) and beans. Boil the broth until the meat is cooked.
Fill everything with water and let it cook.
Peel the carrots and cut into cubes or grate (the cubes look much more beautiful in the soup).
Peel the potatoes and cut into cubes.
When the meat is ready, skim off the foam from the soup. Reduce heat and add potatoes. Add salt and some other seasonings. Leave everything to cook for 10 minutes.
Then throw raw chopped carrots and onions into the soup. Cook for another 15 minutes.
5 minutes before the end of cooking the soup, add fresh herbs, spices and bay leaves. You can throw the greens not into the soup, but directly into the bowl, so the dish will look more appetizing.
White bean soup is ready.

Red bean soup with mushrooms and bacon

Ingredients:

Mushrooms – 0.4 kg, we have champignons, but you can take any other type, for example wild mushrooms;
Bacon – 0.1 kg;
Beans – 0.4 kg;
Celery – 2 or 3 stalks;
Vegetable oil - for frying;
Onion – 1 head;
Garlic – 1-2 cloves;
Salt, parsley, bay leaf, seasonings - to taste.

Preparation:

Pre-soak the beans so that they are soaked by the time of cooking. Place it to cook in a separate pan.
Cut the bacon into small cubes;
Peel the onion and finely chop it.
Squeeze the garlic using a press or simply chop finely.
Chop the celery too.
Take a thick-walled pan in which you will cook the soup. Put it on fire and pour in oil.
When the oil is hot, add the garlic, bacon, celery and onion to the pan. Fry these ingredients a little with salt.
The champignons must be thoroughly washed and cut into small slices. If you use wild mushrooms, you need to soak them in advance for several hours and boil them.
Place the mushrooms in the pan with the remaining ingredients. Wait until they release their juice and fry them a little.
Pour water over all the ingredients of the soup, add spices and bay leaf. Let the soup cook for about 10-15 minutes.
Transfer the almost finished beans to the rest of the mixture. Reduce heat and simmer the soup for another 20-30 minutes.
At the end of cooking, add chopped parsley to the soup. Bon appetit!

Tuscan white bean soup

Ingredients:

White beans – 0.3 kg;
Heavy cream – 0.1 l;
Carrots – 1 piece;
Vegetable or chicken broth – 1.5-2 l;
Celery – 1 stalk;
Olive oil – 3 tbsp. spoons;
Shallot – 1 head;
Parsley – 1 small bunch;
Sea salt, pepper - to taste;
Garlic – 2 cloves;
Dried sage – 6 leaves.

Preparation:

Boil the pre-soaked beans until tender, without using salt.
The shallots must be peeled and cut into small pieces;
Finely chop the first clove of garlic, and squeeze the second through a press.
Take a large frying pan with high sides, this is necessary, since the main stages of cooking will be here. Pour olive oil into a hot frying pan. When the oil gets hot, add the onion to the frying pan; when it is almost ready, add the garlic to the frying pan. Simmer the vegetables briefly over low heat (about 5 minutes).
Also grate the celery.
Place carrots and celery in the pan with the onions. Add some seasonings and salt. Lightly fry and then stew the vegetables.
Remove about half the beans from the pan and add them to the vegetables.
Pour in half the broth and simmer this mixture over low heat (about 10 minutes).
Grind the sage leaves (you can use a mortar for this process).
Add the sage to the pan at the end of cooking.
Pour the entire mixture from the frying pan into a blender and puree all the ingredients. Taste this mixture to see if you need to add more seasonings.
Pour the liquid into a saucepan. Add the remaining broth and beans. Pour in the cream and heat the mixture over low heat.
The soup is ready, sprinkle it with parsley and serve.

This soup is usually eaten with croutons, so you can cook them too.

Ingredients for making croutons:

Ciabatta – 1 piece;
Garlic – 5 cloves;
Olive oil – 2-4 tbsp. spoons.

Preparation:

Cut the ciabatta into long slices. Drizzle a little olive oil on each piece.
Take a dry grill pan and heat it up, then add our croutons.
Fry until a delicious pattern appears.

Broth (can be replaced with water) – 2.5-3 l;
Carrots (small) – 1 piece;
Canned beans – 1 can;
Garlic – 1-2 cloves;
Potatoes (medium) – 4 pieces;
Onion – 2 heads;
Tomatoes (can be replaced with tomato paste – 2-3 tablespoons) – 0.3-0.4 kg;
Oil – for frying vegetables;
Salt and seasonings - to taste.

Preparation:

Peel the onion. Chop it finely.
Peel the carrots and grate them on a coarse grater.
Heat a frying pan, add oil and fry the vegetables.
Make tomato puree. This can be done in two ways: grate each tomato; Make cuts in the middle on all tomatoes, in the form of a cross. Place the tomatoes in boiling water for half a minute. Wait until the tomatoes cool down to avoid burning yourself. Remove the skins from all the tomatoes and place them in a blender or crush them with a masher. It is desirable that there are no lumps in the puree.
Add tomatoes to carrots. Fry the mixture for about 5 minutes, then reduce the heat and simmer the vegetables for about 10 minutes.
Pass the garlic through a press and add it to the tomato mass.
All roasts should be salted. Add seasonings based on your taste preferences. For example, if you like it spicy, add chili pepper; if it’s aromatic, add marjoram.
Pour the broth into the pan and boil it.
Open the canned beans and place the entire contents into a boiling pan.
Peel the potatoes and cut them into cubes. Place it in a saucepan. Let the mixture cook for about 20 minutes.
Place all the mixture from the frying pan into the pan.
The soup should boil, after which it can be turned off.
Soup with canned beans is ready. Decorate it with a spoon of sour cream and herbs. Bon appetit.

If you are bored with the usual first courses and want to pamper your household with something new, then we advise you to pay attention to bean soup. The recipes with photos that we have selected for you today will be useful and understandable for both beginners and experienced housewives.

Bean soups are nutritious, but quite dietary. Beans contain a huge amount of vitamins and useful minerals that are necessary for full human life.

Bean dishes are recommended for people who suffer from heart and vascular diseases. If you read the detailed list of substances contained in beans, it may seem that we are about to prepare one of the healthiest dishes. And this will be a true statement. The large amount of fiber and protein in beans gets along well with a good half of the periodic table.

The bean soup recipe will be useful not only for those who decide to diversify their menu and add healthy dishes to it, but also for those who fast or are vegetarians. For example, red beans can perfectly replace a piece of meat. Both canned and dry beans will give the dish a unique taste. You can take any product for cooking. This will not change the calorie content, and the benefits will not decrease.

Classic bean soup

The good thing about recipes for such dishes is that many products are interchangeable and can be freely excluded. If you do not consider yourself a meat eater, you can easily exclude it from the recipe. If you decide to prepare a classic version of the dish, then we stock up on the following set of ingredients:

320 g white beans;
280 g beef stew;
carrot;
two potatoes;
Bay leaf;
fresh herbs;
spices and salt.

How to cook a dish

A very important point in preparing any bean soup is soaking. Beans are no exception, so they must be soaked for 3-6 hours before cooking. If time permits, leave the beans overnight. After soaking, it is recommended to rinse the beans well and add water. Place the pan on medium heat and cook for 25-35 minutes. At the 15th minute of cooking, add potato cubes to the beans.

Chop the carrots and cut the onion into half rings. Fry the vegetables until they turn brown. Half an hour after the start of cooking, add the fried vegetables to the bean soup. Add the stew, stir, simmer for another 5 minutes. As soon as the potatoes and beans become soft, turn off the heat and add fresh herbs.

Dietary version of bean soup

If you don’t eat meat, then pay attention to this dish. The dish will include exclusively vegetables, herbs and spices.

List of required products:

320 g red beans;
carrot;
3 potatoes;
1 liter of vegetable broth;
onion;
2 tablespoons of tomato paste;
spices, salt, seasonings, herbs, fresh herbs;
vegetable oil.

Description of the cooking process

The beans must be carefully sorted, filled with water and left for 5 hours. It is important to understand that the longer you soak the beans, the faster the bean soup will cook. To prepare a dietary version of the dish, you need to pour a liter of vegetable broth into a saucepan, add soaked beans, a pinch of salt, a bay leaf, put the container on the fire and cook for 30 minutes.

Peel the potatoes, cut the tubers into medium cubes or cubes. We send it to the beans. Peel the onion and cut into half rings. Wash the carrots well, peel and cut into strips. Fry the onions and carrots for 4-6 minutes until they become soft. Add a couple of tablespoons of tomato paste to the roast, add half a glass of broth, simmer for 5-7 minutes.

Place the roast into the broth and mix thoroughly. Turn off the heat under the pan and add fresh herbs to the bean soup.

Chicken bean soup

This is a very simple bean soup recipe that gives quick and tasty results. From the ingredients listed, you can prepare about 6 servings of soup.

Products needed:

380 g chicken fillet;
carrot;
350 g beans;
vegetable seasoning, pepper, salt, bay leaf;
vegetable oil;
2 l. water.

Cooking method

Most recipes for bean soup with meat describe the same process - this is the process of soaking the legumes. The ideal option is 12 hours. Do not forget to periodically change the water during this time. After soaking, wash the beans and place them in a saucepan. Fill the beans with water or prepared chicken broth and cook for 40-50 minutes. By the way, the cooking time of beans will directly depend on their variety and size. After the beans are cooked, place them in a colander, let the water drain and make a puree from the mass. Add 2 liters of water and place on the stove.

Add potato cubes to the puree, cut the chicken fillet into long pieces and add to the soup. We make a classic frying of carrots and onions with the addition of vegetable seasoning, bay leaf, tomato paste, salt and pepper. After the potatoes and chicken are cooked, you can add the dressing. A couple more minutes and the delicious bean soup is ready. Photos of finished dishes will help you decide on serving options and decoration.

First course of canned beans

If you prefer quick recipes and don't want to waste time soaking beans, then using canned beans is ideal for you. The recipe can help out in those moments when you need to quickly prepare a tasty and satisfying first course. The ingredients listed below will make about 5-6 servings.

List of required ingredients:

3.5 liters of broth;
320 g potatoes;
1 onion;
120 g canned beans;
1 medium carrot;
1 large tomato;
salt, spices, fresh herbs;
1 bell pepper;
a couple of tablespoons of vegetable oil.

How to cook

The first thing you need to do is prepare a vegetable fry from carrots, onions, tomatoes and peppers. The first to go into the hot vegetable oil are bell peppers and carrots. As soon as the vegetables become soft, you can add onions to them, and at the very end - tomatoes. It is recommended to cut the tomato into small cubes. Add some salt, spices and black pepper.

While the vegetable dressing is being prepared, the potatoes should already be boiling in the broth. The tubers are cut into even cubes. As soon as the vegetable becomes soft, you can add beans and fry. Bean soup from canned beans is prepared for 15-17 minutes. The dish is decorated with fresh herbs.

Greek bean soup

This dish option is suitable for those who watch their diet or are on a diet. It contains healthy vegetables that do not cause any harm to the figure. This recipe can safely be called universal. You can add both meat and poultry to the main ingredients - if the diet does not prohibit it, but the soul demands it.

What products are needed:

Description of dish preparation

White beans must first be well soaked in cold water. The onions are cut into thin half rings, the carrots are chopped into strips, the garlic is crushed using a press, and the tomatoes are cut into cubes. It is recommended to first remove the skin from the tomatoes: cut the tomato crosswise at the base, lower them into boiling water for a few seconds and peel off the skin. Remove hard fibers from celery and cut into small cubes.

Pour oil into a frying pan and add onions. As soon as it becomes transparent, add garlic and gradually other vegetables. The total time for stewing vegetables is 5-10 minutes. Let the beans cook over medium heat. The cooking time for the beans is about an hour. As soon as the beans become soft, add potatoes and vegetable dressing to them. After 10-15 minutes, when the potatoes are cooked, you can add fresh herbs to the soup and pour in lemon juice.

Recipes for bean soup with or without meat are very simple and affordable. Even a beginner can cope with preparing the dish.

Red bean soup in a slow cooker

The process of soaking and cooking beans takes a fairly large amount of time, which modern housewives do not always have at their disposal. You can simplify the preparation of the dish by using canned beans or by using kitchen assistants. The process of mastering a bean soup recipe will go much faster with the help of a slow cooker. You can use absolutely any beans for cooking - you don’t need to soak them, which is a big plus.

List of products for cooking:

meat on the bone - 0.5 kg;
1 carrot and 1 onion;
2-3 potatoes;
a glass of beans;
favorite spices, salt, fresh herbs.

Cooking instructions

The good thing about this recipe for bean soup in a slow cooker is that you don’t need to follow the order of adding ingredients. All the products listed in the list are placed in the bowl: cut the carrots and potatoes into strips, chop the onion into half rings. We recommend taking the meat on the bone so that the broth is hearty and rich. It doesn’t matter what type of meat you use to prepare the dish.

Turn on the multicooker to the “Fry” mode and lightly sauté the carrots and onions. Add meat to it, pour water, lay out beans. By pressing the "Extinguishing" button, set it for 2 hours. After the kitchen assistant signals the completion of work, open the lid slightly and add a decent handful of fresh herbs. The “Warming” mode will help you finally prepare the dish, in which the soup sits for another 7-10 minutes.

Meatball and bean soup

This is a hearty dish for those who are not on a diet. It has everything: carbohydrates, plant and animal proteins, and fats in moderation. Canned beans, which do not need to be pre-soaked, will help reduce cooking time. The preparation time for the bean soup with meatballs recipe can be reduced if you use ready-made minced meat.

We will need the following components:

Description of cooking steps

Let us immediately note that the total cooking time for this dish will be about 40 minutes. From the components listed above, the output is about 5-7 servings.

The first thing to do is boil the potatoes. Bring the water to a boil, skim off the foam that forms when cooking the potatoes - it can ruin the taste. In a small plate, mix the egg, finely chopped onion, chopped garlic and minced meat. We form small balls from the resulting mass. As soon as the potatoes are cooked, add the meatballs to the boiling soup.

Peel the carrots, chop them using a fine grater and fry them in vegetable oil. Add the onion to the carrots after 2-3 minutes. We put the roast into the soup at the final stage of cooking. Cover with a lid and let stand for another 3-4 minutes. Turn off the fire. Add spices, adjust salt and pepper to taste. Fresh herbs can be added either to the pan or to a serving plate.

Tricks and nuances

If you want to quickly prepare a first course of beans, we recommend using canned beans - the cooking time will be reduced by 2.5 times.
If the beans are dried, then soak them for at least 6-12 hours. Try to sort through the legumes, leaving only firm and intact beans.
It is recommended to add salt only after the beans are completely boiled. The taste of the soup will depend on this.
The classic recipe for bean soup can always be varied if the meat is replaced with smoked meats or offal. For a dietary option, you can add a little tofu cheese.

This product is indispensable during the winter cold, as it contains many vitamins, minerals and nutrients that help maintain immunity. Recipes for soups with beans are very diverse. They are cooked in meat, mushroom broth or water. Potatoes, dumplings, sausages and meat products, carrots, onions, herbs, champignons, processed cheese, tomatoes and bell peppers are added to it. It should be seasoned with mayonnaise or sour cream.

The five most commonly used ingredients in recipes are:

There are options for making puree soup. They are made from canned or dry beans. Children really like this dish, it is very nutritious and can easily replace the second one. You can prepare this treat yourself, requiring a minimum of time and products. But you should carefully follow the requirements and recommendations specified in the recipe so that the result meets your expectations. It is important to strictly observe the proportions, temperature and cooking time so that the vegetables do not become too boiled, but do not remain tough.

Red bean soup is invariably popular in national cuisines for a number of reasons. Firstly, beans, like all legumes, are rich in vegetable protein, fiber and microelements - which means that all dishes made from them are satisfying and healthy. Secondly, it goes well with a wide variety of products, so you can diversify the menu within a wide range. Finally, it's simply delicious. The peculiarity of bean soup is that the longer it sits, the tastier it becomes over time.

To prepare the soup, take both raw beans and ready-made beans - boiled or canned. The combination of beans with smoked products - bacon, brisket, etc. is especially popular. And for vegetarians, there are many delicious meat-free recipes.

In the proposed recipes, the consistency of the soup can be varied to your taste from liquid broth to thick puree.

Cook's tip: how to cook beans. First, soak it in cold water for 8-12 hours; it is better to put the pan in the refrigerator. Then drain the water, pour the beans into a saucepan, add fresh water, cook until tender for 50-90 minutes, depending on the type of beans. Drain the water again and add fresh water. Bring to a boil, add salt and cook for 3 minutes. Place the cooked beans in a colander.

How to make red bean soup - 18 varieties

This bean soup can be made in both meat and vegetarian versions. Here's a meat-free recipe. For meat soup, you first need to cook the meat, then add beans to it, and then follow the recipe given.

Ingredients:

Red beans - 300 g
Potatoes - 1 pc.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 2-3 cloves
Tomato - 1 pc.
Celery root - to taste
Greens - to taste
Spices - to taste
Vegetable broth - 0.5 l

Preparation:

Pour water over the beans, add spices (for example, bay leaf, black peppercorns) and cook until they become soft.

Chop the remaining vegetables and simmer for 10 minutes. Salt and pepper. Then put them in a pan with beans, add vegetable broth and cook for another 15 minutes.

Perhaps the simplest and fastest soup, no frills. It uses ready-made beans, canned or boiled, so cooking takes a minimum of time. It can be prepared with either water or vegetable broth (for vegetarians) or meat broth.

Ingredients:

Boiled or canned beans - 250 g
Potatoes - 1 pc.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Cilantro
Onions - 1 pc.
Garlic - 1 clove
Ground black pepper - to taste
Water or broth - 1.5 l

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic, cilantro. Grate carrots and tomatoes on a coarse grater.

Fry the onion along with carrots and garlic. Add grated tomatoes. Add salt, pepper, stir and simmer for 5 minutes.

Pour water/broth into a saucepan, add potatoes, cook until tender. When the potatoes are cooked, add the fried vegetables, beans and cilantro to the pan. Cook for 5 minutes.

Another simple recipe. Here the bean soup is tomato, with tomatoes in their own juice.

Ingredients:

Hunting sausages - 300 g
Potatoes - 700 g
Tomatoes - 400 g
Onions - 1 pc.
Spices, herbs - to taste
Water - 3.5 l

Preparation:

Peel the potatoes, cut them and put them to boil. Remove the skins from the tomatoes and grind them in a blender (or on a grater).

Chop the onion and sausages and fry together for 5 minutes. Add all ingredients to water and cook until potatoes are ready.

This is one of the variants of lobio - a dish of Georgian cuisine. When the beans are cooked, you need to lightly mash them with a masher - not to the consistency of puree, but so that whole beans remain.

Ingredients:

Fresh red beans - 250 g
Onions - 1 pc.
Garlic - 2 cloves
Walnuts - 5-6 pcs.
Prunes - 10-12 pcs.
Dry mint, basil, cilantro - to taste

Preparation:

Pour cold water over the beans, bring to a boil, reduce heat, and simmer over low heat for 2 hours.

Finely chop the onion and fry in vegetable oil. Chop garlic and nuts.

When the beans are boiled, add prunes, onions, garlic and nuts to the pan and cook for 5 minutes. Lastly, add herbs, red pepper and salt to taste.

Delicious and beautiful soup. But to ensure that it is not too watery, it is recommended to experiment with spices. For example, add chili, cumin, turmeric, coriander - this will add brightness to the dish.

Ingredients:

Red beans - 105 g
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onions - 1 pc.
Leek - 1 pc.
Zucchini - 1 pc.
Pumpkin - 400 g
Tomato puree - 1 tbsp.
Celery stalk - 2 pcs.
Vegetable broth - 1 l
Water - 1.5 l
Parsley, spices - to taste

Preparation:

Heat vegetable oil in a saucepan, add finely chopped leeks and onions, sauté for 2-3 minutes.

Dice the potatoes, carrots, zucchini and celery, add to the pan, cook for 3-4 minutes. Then add tomato puree and simmer for another 1 minute.

Pour in water and broth, bring to a boil, reduce heat, simmer over low heat for 20 minutes.

How to prepare celery stalks. This uses part of a bunch of stems from root to foliage. Throw away the thin stems, and peel the thick ones with a knife to remove the hard skin.

Add beans, parsley, diced pumpkin to the pan and cook for another 20 minutes. Sprinkle with spices and serve with crispy toast.

A vegetarian soup that can be prepared as a puree soup.

Ingredients:

Dried red beans - 400 g,
Potatoes - 5 pcs.
Carrots - 2 pcs.
Onion - 3 pcs.
Celery - 2 stalks
Tomato paste - 1 tbsp. l.
Water/broth - 2 l

Preparation:

Soak the beans in cold water for 8-10 hours. Then drain the water, add fresh water, and cook until done (1-1.5 hours).

20 minutes before readiness, add diced potatoes.

Chop onion, carrots and celery, fry in vegetable oil until golden brown, add tomato paste.

10 minutes before they are ready, add them to the pan with the beans. Salt and add spices to taste.

You can add sour cream and a slice of lemon to the plates.

Recipe for a tender and delicious soup with chicken breast.

Ingredients:

Beans - 200 g
Potatoes - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 2 tbsp. l.
Chicken breast - 1 pc.
Cilantro, thyme, oregano - to taste

Preparation:

Let the beans cook; when they become soft, add the potatoes. Fry onions, carrots, tomato paste and chicken fillet, add to the pan, cook for 5 minutes.

Sprinkle with herbs before serving.

The soup is prepared in just 20 minutes using the Multicook function.

Ingredients:

Canned beans - 400 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Smoked sausage - 200 g
Herbs, spices - to taste

Preparation:

In the multicooker, set the “Fry” mode, pour in vegetable oil, add chopped onions and carrots, and sauté.

Then add beans, potatoes, sausage, pour 1.5 liters of hot water, stir, add salt, turn on the “Multi-cook” function for 20 minutes and 130°C.

You can diversify the bean soup with homemade noodles.

Ingredients:

Beans - 400 g
Sausage - 150 g
Bacon or ham - 150 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves

To prepare homemade noodles:

Flour - 0.5 l
Eggs - 2 pcs.
Water - 200 ml

Preparation:

Boil the beans, drain the water. Chop potatoes, carrots, onions, garlic, smoked meat, add to beans. Pour hot water, add salt, cook until tender.

Knead the dough, cut the noodles. Boil it in salted water, drain in a colander. Add the finished noodles to the soup.

Lobio, a bean dish, is popular in Georgia and the Caucasus in general. Unlike Russian cuisine, bean soup is usually prepared here without potatoes and carrots.

Ingredients:

Beans - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Walnuts - 1 cup
Butter - 50g.
Salt, ground red pepper, cilantro, parsley - to taste

Preparation:

Boil the beans. When it softens, crush it a little with a masher. Salt and pepper.

In a frying pan, sauté onions in butter. Add it to the beans and cook for another half hour. Then add chopped nuts, garlic, herbs.

Remove from heat and leave to steep for 10-20 minutes.

Tomatoes in one form or another are included in almost all bean soup recipes. Here they also added sweet pepper.

Ingredients:

Beans - 350 g
Tomatoes - 3 pcs.
Bell pepper - 2 pcs.
Chicken broth - 600 ml
Onion - 1 pc.
Garlic - 3 cloves
Salt, pepper, coriander - to taste

Preparation:

Soak dry beans overnight in cold water. Fry onion and garlic in a saucepan, add beans, broth, and salt. Cook for 1-1.5 hours.

Chop the tomatoes and bell peppers and add to the soup. Cook for another 15-20 minutes.

In this recipe, you need to first prepare the beef: add cold water, bring to a boil, remove the foam. Only after this, cook the meat with the remaining ingredients in a slow cooker.

Ingredients:

Beans - 400 g
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onion - 2 pcs.
Beef - 350 g
Water - 2.5 l
Spices, herbs - to taste

Preparation:

Fry chopped onions in vegetable oil in a slow cooker. Chop the remaining ingredients.

Pour hot water into the multicooker, add meat, beans, carrots, set the “Soup” mode for 2 hours. Half an hour before cooking, add the potatoes.

An easy and delicious mushroom soup with red beans.

Ingredients:

Red beans - 150 - 200 g
Champignons - 300 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - 1 tbsp. l.
Salt, spices - to taste
Water/broth - 2 l

Preparation:

Pour the pre-soaked beans into boiling water (or broth) and cook over low heat.

Fry the champignons for 3 minutes, then add chopped onions and carrots to the frying pan and sauté.

Add potatoes to the finished beans, bring to a boil, add frying, cook for another 5 minutes.

Original recipe for meat soup with cabbage and celery.

Ingredients:

Beans - 400 g
Beef brisket - 600 g
Carrots - 2 pcs.
Cabbage - 500 g
Celery root - 100 g
Onion - 2 pcs.
Soy sauce - 1 tbsp. l.

Preparation:

Boil the beef in one piece in cold water for 2 hours. Add spices to the water - bay leaf, parsley stems, cilantro, allspice, chili. When the water boils, remove the foam.

Chop onion, carrots, celery and cabbage. Fry the onion, then add carrots and celery to the pan and sauté for 10 minutes.

Boil the beans. Pour fresh water, add shredded cabbage, sautéed vegetables, chopped beef. Salt, add soy sauce.

Minestrone is one of the most common soups in Italy. It is prepared from any seasonal vegetables and herbs, sometimes adding rice or pasta.

To make the minestrone very rich and aromatic, you need to fry the vegetables over low heat.

Ingredients:

Boiled or canned red beans - 400 g
Green beans - 200 g
Canned tomatoes - 800 g
Grated tomatoes - 400 g
Onions - 1 pc.
Garlic - 4 cloves
Celery stalk - 2 pcs.
Carrots - 1 pc.
Chicken broth - 1.5 l
Figured pasta - 0.5 cups
Parmesan - 0.3 cups
Oregano, basil - to taste

Preparation:

Heat olive oil in a thick-walled saucepan, add chopped onion and garlic, sauté for 5-10 minutes. Add carrots, celery, green beans, simmer for another 5 minutes.

Pour in the broth, add the tomatoes, and bring to a boil. Cook for 10 minutes. Add pasta and red beans, add salt and cook for another 10 minutes.

In minestrone bowls, sprinkle with basil and grated Parmesan.

Spanish recipe with smoked chorizo sausages. For the lazy housewife, since it is prepared quickly from canned beans.

Ingredients:

Canned red beans - 400 g
Canned white beans - 400 g
Smoked chorizo sausage - 250 g
Canned tomatoes - 400 g
Onion - 2 pcs.
Garlic - 2 cloves
Tomato paste - 2 tbsp. l.
Bell pepper - 1 pc.
Chili pepper - 1 pc.
Parsley, oregano, salt - to taste
Vegetable broth - 300-400 g

Preparation:

Chop the onion and sausage and fry them together in olive oil. Add tomato paste, fry for another 3 minutes.

Pour in the broth and canned tomatoes, stir and bring to a boil. Cover with a lid and leave to simmer for 15 minutes.

Chop the peppers and add to the pan along with the beans, spices and herbs. When the soup boils, remove from heat and leave to steep for 20 minutes.

An original quick-cooking recipe made from canned vegetables and without potatoes. Here the soup is prepared not with water or broth, but with tomato juice.

Ingredients:

Canned red beans - 400 g
Canned corn - 200 g
Canned green peas - 200 g
Onions - 1 pc.
Tomato juice - 0.6 l
Bacon - 10 strips
Ketchup - 2 tbsp.
Tabasco sauce - 0.5 tbsp.
Spices, herbs - to taste

Preparation:

Chop the onion and bacon and fry together for 4-5 minutes. Pour tomato juice into the pan and bring to a boil. Add fried onions with bacon, ketchup, corn, cook for 2-3 minutes. Then add peas, spices, Tabasco sauce and cook for another 2-3 minutes.

Classic meat bean soup with the addition of fresh or sauerkraut.

Ingredients:

Beans - 200 g
Potatoes - 800 g
Carrots - 150 g
Fresh or pickled cabbage - 200 g
Onion - 1 pc.
Ketchup or tomato paste - 3-4 tbsp. l.
Meat - 0.5 kg

Preparation:

Chop the meat, cook for 1 hour, add salt. Add pre-soaked beans to the meat and cook for another 30-40 minutes. Then add potatoes and cabbage, cook for 10 minutes.

Chop onions and carrots and fry in vegetable oil. Add tomato paste and cabbage, simmer for 5 minutes. Then pour everything into the beans and cook until the potatoes are ready.

Crispy chips are ideal for bean soups. They can be quickly made from thin pita bread or tortillas by cutting them into squares and frying them in a dry frying pan for 2 minutes on each side.

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