Bean soup - simple recipes for making a hearty soup. French recipes How to cook bean soup

Legumes have been quite popular lately due to their high protein and fiber content, as well as the presence of vitamins and microelements necessary for human health. Now on store shelves you can find a ready-made mixture of legumes for soups and side dishes; as a rule, they include the beans themselves, various kinds of lentils, brown rice, soybeans, split peas, chickpeas, etc. culture.

Bean soup, which is prepared precisely on the basis of such a mixture of legumes, or on some specific culture, due to its nutritional and energy value, can be considered as a complete, independent dish. The disadvantages of legumes include a relatively longer cooking time and possible stomach discomfort with large portions.

Recipe #1: Potato Bean Soup

• 300 g of a mixture of dry beans (soak beans, peas, lentils overnight in cold water, then dry);
• 1 carrot, chopped;
• 1 stalk of celery, chopped;
• 1 onion, chopped;
• 2 potatoes, cut into slices;
• 2 tbsp. l. heavy cream;
• salt and pepper;
• parmesan, freshly grated, for serving.

Place beans, carrots, celery, onions, potatoes in a saucepan, add water, cover with a lid and bring the water to a boil. Reduce heat and simmer until vegetables are soft. Pour the broth into a food processor and puree it. Add the cream and beat the bean puree a little more, then salt and pepper it to taste. Pour the soup into a tureen and serve with grated Parmesan cheese.

Recipe No. 2: Bean soup puree

Ingredients for cooking:

• 500 g peeled fava beans (fava);
• 3 potatoes, cut into slices;
• 1 onion, cut into rings;
• 1 carrot, chopped;
• 3 tbsp. l. milk;
• 25 g butter;
• 1 tbsp. l. fresh basil, chopped;
• 1 tbsp. l. parmesan, freshly grated;
• salt and pepper;
• croutons for serving.

Place beans, potatoes, onions and carrots in a saucepan, add 1/2 liter of water, bring to a boil and cook for 20 minutes. Pour the mixture into a food processor and puree it. Season the finished puree with salt, pepper and pour into a saucepan. Add milk, butter, basil, Parmesan, bring to a boil and simmer for 1 minute. Pour the finished bean soup into a tureen and serve with croutons.

Recipe No. 3: Bean soup with meat

Ingredients for cooking:

• five pieces of smoked ribs;
• several glasses of beans;
• two carrots;
• several potato tubers;
• onion head;
• a couple of liters of water;
• a few tablespoons of vegetable oil;
• one tablespoon of butter;
• Bay leaf;
• a little black pepper;
• green dill;
• parsley;
• sour cream;
• salt.

Place the smoked ribs in a container of boiling water and cook for fifty minutes. Then add bay leaf and a little black pepper. Continue cooking for another half hour. The beans should be rinsed under running water and soaked for five hours. After this time has elapsed, you need to put the beans in a saucepan and fill them with cold water. After which you need to cook them for about twenty minutes.

Next, drain the water. Peel the carrots and onions and chop them finely. Then we throw these vegetables into the frying pan and fry until golden brown. After which we cook all this together for another half hour and put the soup and beans on plates.

Recipe No. 4: Bean soup with vegetables

Ingredients for cooking:

• green beans in pods (250 grams);
• olive oil (10 grams);
• small pasta (50 grams);
• chopped parsley (10 grams);
• garlic;
• kohlrabi cabbage (100 grams);
• small onion;
• carrots (100 grams);
• beans (500 grams);
• tomato paste (10 grams);
• bouillon cube.

Making soup with legumes:

Remove the pods from the beans. After this, pour boiling water over them, cool and remove the outer film from them. Thoroughly peel, wash the green beans and cut them into small pieces. Wash the carrots thoroughly, peel and cut them into narrow small slices. Rinse the kohlrabi under running cold water and cut it into small cubes.

Chop the onion and fry it in olive oil until an appetizing golden crust forms. Pour some water into the pan, put peeled and chopped vegetables (kohlrabi, green beans, carrots, beans) into it, add a bouillon cube and crushed garlic. Cover the soup container tightly with a lid and place it over low heat.

After a quarter of an hour, add the fried onions, pasta, parsley and tomato paste to the pan. After this, cover the soup again and simmer for 10 minutes. Remove the soup pot from the stove, let the prepared soup cool slightly and pour it into deep plates. If desired, you can season the dish with sour cream or heavy cream and serve it to the table along with bread croutons.

Recipe #5: How to make bean soup with chicken

Ingredients for cooking:

• a few tablespoons of olive oil;
• one head of onion;
• several cloves of garlic;
• four finely chopped tomatoes;
• several stalks of celery;
• half a kilogram of canned beans;
• two hundred grams of chicken meat;
• a couple of slices of rye bread;
• a little bit of cheese;
• one hundred grams of green beans;
• greenery.

Making bean soup:

Heat the sunflower oil in a small frying pan. We put tomatoes, onions and garlic in it. Fry all this, stirring occasionally for five minutes or until the onion appears golden brown. Then add celery and some beans. Place the resulting fry in a pan with boiling water. Cook all this over low heat. Bring to a boil and leave the dish like this for ten minutes.

At this time, fry the chicken meat and place it in the oven for a few minutes. Then sprinkle the sliced ​​bread with pre-grated cheese and put it in the microwave for half a minute. Cut the chicken into small pieces. Then add some green beans to the soup and simmer for a few minutes until the beans soften to prepare the soup. Then add salt and pepper to taste and pour the finished dish into cups.

Recipe No. 6: Bean soup with barley

Ingredients for cooking:

• 2 liters of meat broth;
• 4 tbsp. l. olive oil;
• 1 onion, chopped;
• 1 clove of garlic, chopped;
• 100g dried borlotti beans (soak overnight in cold water and pat dry);
• 50 g dried green soybeans (soak overnight in cold water and dry);
• 50 g dry chickpeas (soak overnight in cold water and dry);
• 50 g lentils;
• 100 g barley.

Bring the broth to a boil. In another saucepan, heat 3 tbsp. l. olive oil, add onion and garlic and simmer, stirring occasionally, for about 10 minutes until the mixture is lightly browned. Add beans, chickpeas, lentils, barley and simmer for a few more minutes. Pour the broth into the pan, bring to a boil and simmer over high heat for 15 minutes. Reduce heat to medium and cook the soup for another 11/2 hours. Season with salt and pepper, pour in the remaining oil, pour the soup into a tureen and serve.

Video with recipe for making bean soup with mushrooms

Soups are very important for the normal functioning of the body. Vegetables, herbs, spices and other products from which soup is made, as a result of heat treatment, release most of the nutrients to water, resulting in a decoction or broth rich in vitamins and microelements. The taste balance of the products in the soup creates a flavor composition that can change with the addition of one or another new component. The basis of the soup is vegetable or meat broth (or a combination of both), and then other components are added to make the soup rich, satisfying, tasty and aromatic. Bean soup is very tasty. Due to the high nutritional value of legumes, this soup can be used as a replacement for traditional meat broth soups.

Ingredients to make bean soup:

• mixture of legumes (chickpeas, peas, beans, Turkish beans) – 1/2 cup
• carrots – 1 pc.
• potatoes – 4 pcs.
• garlic – 1-2 cloves
• fresh green onions - a few feathers
• bay leaf – 2 pcs.
• salt - to taste
• hot pepper – 1/10 pod
• sunflower oil – 2 tbsp. l.

Recipe bean soup:

The bean mixture must first be soaked in clean drinking water for several hours. This is done to allow oligosaccharides, which are found in all legumes and cause bloating, to dissolve.

After a few hours, the bean mixture should be washed in clean water and placed in a pan of water (2 liters). Add the bay leaf and place the pan on the heat. Cook the beans for 30 minutes over medium heat.

Meanwhile, peel the outer layer of the carrots. Rinse it and cut into thin strips or semicircles.

Fry the carrots in a frying pan with the addition of sunflower oil.

Add the fried carrots to the pan with the boiling beans.

Peel the potatoes, rinse and cut into strips or random small slices.

Add potatoes to boiling soup. Cook the soup for about 30 minutes over medium heat.

Wash the green onions, dry and finely chop. Pass a clove of garlic through a press. Finely chop a small portion of the hot pepper. Add these ingredients to the soup before turning off the heat.

Bean soup is ready!

Bon appetit!

47 options for preparing the “bean soup” recipe step by step with photos on the website

First courses must be present in a person’s daily diet. One of them is a hearty classic bean soup with broth. For us, this is just a tasty treat for lunch, and for vegetarians, bean soup replaces meat. To make the first soup truly delicious, you need to properly soak the main component and use step-by-step recipes with photos.

How to make bean soup

To cook delicious thick bean soup at home, you don’t have to use step-by-step recipes with photos, the main thing is to know some of the secrets and subtleties of the cooking process. The most important points are how long to soak and how long to boil the beans themselves, so that they do not boil over, turn out soft, beautiful, and their taste is rich and delicate.

How to soak beans for soup

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

1. Long. The process lasts from 8 to 10 hours, during which you need to change the water. If you leave the beans overnight, add half a teaspoon of soda per 500 ml of water, this will prevent the liquid from souring.
2. Fast. Pour 1 part baby beans with three parts water, boil, turn off and soak for 60 minutes. Then continue cooking the soup. Red legumes do not need to be pre-soaked, but then you need to add cold water (1 tablespoon at a time) to the pan and cook for about an hour and a half.

How long to cook?

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

Bean soup recipe

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

Canned Bean Soup

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 21 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Beans are a very important and healthy product for humans. The protein and B vitamins they contain are absorbed by the body by 70-80%. Bean soup is also a healthy dish, and it cooks very quickly with a canned ingredient. This recipe is for those who have little time for culinary exploits. The basic set of ingredients is lean, without meat, but you can vary it at your discretion.

Ingredients:

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

Cooking method:

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

From red beans

• Time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 19 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Before cooking red bean soup, the beans must be soaked and boiled for half an hour, uncovered. This variety of beans is the most popular among chefs; it makes bean soup not only tasty, but also beautiful. Once the main component is ready, it can be added to the pan at the same time as the other ingredients.

Ingredients:

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

Cooking method:

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

Bean soup with meat

• Time: 4 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 56 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

The recipe for bean soup with meat is an easy way to prepare a delicious, satisfying and aromatic first course. We suggest using pork here, but you can use any other meat you like. You can add some smoked ribs for a delicious flavor. Believe me, this delicious smell will attract all household members who want to taste the bean and meat soup.

Ingredients:

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

Cooking method:

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

With potato

• Time: 1 hour 30 minutes.
• Number of servings: 9 persons.
• Calorie content of the dish: 32 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Bean soup with potatoes is a hearty first course. It is not necessary to add meat to it, but if desired, the water can be replaced with chicken broth. Preparing such a soup is not difficult, the main thing is to prepare the legumes in advance by soaking them overnight or for several hours. Some housewives prefer to add a handful of dried or frozen beans; this does not make the taste of the finished dish worse.

Ingredients:

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

Cooking method:

1. Prepare all vegetables - peel and chop.
2. Pour oil into a thick-bottomed pan. When hot, add onion, carrots and celery and sauté for 5 minutes. Then add the garlic and spices and fry for another 1 minute.
3. Next, throw in the diced potato tubers, cabbage, beans, tomatoes and cover with water. When the mixture boils, reduce the heat and simmer the soup until the ingredients become soft (about half an hour).
4. Finally, season with spices, stir, turn off. Serve with green onions.

Vegetable soup with beans

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 60 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

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

With mushrooms

• Time: 3 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 35 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Bean soup with mushrooms is a very easy to prepare and at the same time delicious hearty dish. The broth in it turns out beautiful, transparent, rich. Even a novice housewife can cook this first dish. The recipe calls for dried mushrooms, but you can replace them with canned or fresh mushrooms. Be sure to add greens to your treat - an amazing aroma will be guaranteed.

Ingredients:

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

Cooking method:

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

Tomato Bean Soup Recipe

• Time: 1.5 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 59 kcal.
• Purpose: for lunch.
• Cuisine: Mexican.
• Difficulty: easy.

The taste of this bean soup is very piquant thanks to the spices. Beans canned in tomato sauce (as stated in the recipe) go best with this dish. However, you can take the raw beans and tomato paste separately if you prefer. By pureeing the treat, you will get a spicy puree soup. Serve the dish with rye croutons and toast.

Ingredients:

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

Cooking method:

1. Chop onion, garlic, chili and fry in a roasting pan.
2. Add paprika, coriander, red pepper. After 2 minutes, throw in small cubes of sweet pepper.
3. Peel the tomatoes, place in a saucepan, pour in 1.5 cups of water and simmer, kneading. Puree.
4. Pour them into the frying pan, add beans, salt, and cook for another 5 minutes.

White beans in a slow cooker

• Time: 1.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 24 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

As always, a multicooker comes to the aid of housewives. It makes cooking easier and much faster. The situation is the same with bean soup. While the “helper” is busy cooking the first dish, you can do other household chores. This recipe is designed for a 4.5 liter bowl; for smaller volumes, reduce the amount of ingredients.

Ingredients:

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

Cooking method:

1. Pour the pre-soaked beans and other crushed ingredients into a bowl, pour boiling water to the maximum mark.
2. Cook for an hour on the “Stew” program.

Meatball and bean soup

• Time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 42 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for bean soup with meatballs is one of the simplest, fastest ways to feed your family a delicious, hearty first course. The duration of the process will be halved if the meatballs are prepared in advance and frozen. All that remains is to take them out and add them to the rest of the components. You can also use commercially available meatballs.

Ingredients:

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

Cooking method:

1. Cut the potatoes, add water and cook.
2. Prepare meatballs from minced meat mixed with garlic, onion, egg, and spices.
3. When the potatoes are 50% cooked, place them in the soup.
4. After 15 minutes, add the beans and cook for 5 minutes.
5. At the end, add sautéed carrots and spices. Stir and let sit for 15 minutes.

From green beans

• Time: 1 hour 30 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 19 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

This green bean soup can be cooked at any time of the year. Naturally, during the vegetable season it will be much healthier, since they contain more vitamins. However, you shouldn’t refuse such an amazing treat in winter. Green beans are always on sale, and you don’t need a lot of them first, so buying them won’t put a dent in your pocket.

Ingredients:

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

Cooking method:

1. Cut the potatoes into cubes, add 2.5 liters of water, and let them cook.
2. When it boils, add ½ part of the chopped onion.
3. Fry the remaining half with carrots.
4. Half an hour after introducing the onion, add the legumes and fry, cook for another 20 minutes.
5. At the end, add spices and a boiled egg cut into cubes.

The very first thing you should do before you start making bean soup is to make sure that all the ingredients are fresh. If everything is in order with this, then start cooking bean soup, following step-by-step recipes with photos or taking into account these recommendations from culinary experts:

1. For a rich aroma, add smoked meats to the first.
2. If the recipe contains vinegar, ketchup, and tomato paste among the ingredients, add them at the end of cooking and add salt last. Otherwise, these products will increase the cooking time of the legumes.
3. For bean soup, it is better to take a large pan, because they will increase and do not cover the first one with a lid while cooking. This technique will prevent the beans from darkening.
4. Lately, bean soup has become increasingly popular. You can achieve this consistency using a blender. Before serving, add cream or a spoonful of butter.

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