Adzuki bean soup: sweet and savory options

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

French cuisine

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A distinctive feature of French cuisine can be considered a conservative adherence to culinary traditions in excellent combination with the originality of modern presentation of dishes and the uniqueness of the recipe.

Traditional French cuisine recipes

which is famous throughout the world, is rich in a variety of sauces and vegetables, prepared in such a way that the beneficial properties of the products are preserved even after heat treatment. The French are quite conservative in the preparation of their classic dishes, which allows them to maintain the same recipes over the centuries.

Properly prepared sauce is the key to the success of any dish!

The sauce in French cuisine is the highlight that ensures superiority over other cuisines in the world. Of the thousands of unique sauces, these five are considered the main ones in French cuisine:

Bechamel; — Veloute; — Espanol (Espagnole); — Hollandaise sauce or mayonnaise; — Vinaigrette.

Here you will find cooking recipes, as well as learn how to properly combine various ingredients with each other. For example, in dishes such as French salad recipe

the preparation of which can become your calling card.
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Welcome to the French kingdom of culinary delights! And don’t forget to bring with you the desire to create and a good mood! And when serving dishes, it would be timely to pamper yourself and your family with a bottle of French wine - the main accompaniment of any French feast!

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!

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.

Bean soups. Black bean soup: step by step with photos

Well, my dears, today I have black bean soup.
The preparation of this soup, in principle, is no different from others, with the difference that black beans, to my taste, with their color, spoil the appearance of the soup, and therefore I carry out a “separate manipulation” with them. The soup made from them, like from other legumes, turns out tasty and satisfying. To make black bean soup you will need:

black beans ~ 0.65 tbsp. meat – 300-400 g potatoes – 1-2 pcs. carrots – 1 pc. onion – 1-2 pcs. tomato – 1 pc. melted butter – 1-2 tbsp. bell pepper – 1 piece salt – to taste spices – to taste greens – to taste water ~1 l 200 ml sour cream – to taste

How to Make Black Bean Soup.

1. It is better to soak the beans overnight or at least for a couple of hours before cooking.

2. Then drain the water from them. Pour in clean water and cook separately from the broth. After 15-20 minutes of cooking, drain the water again, add boiling water and continue cooking again.

3. Wash the meat (any kind, to taste), and also cook in a separate saucepan.

4. Wash and peel the vegetables. Mode of sliced ​​potatoes, tomatoes, carrots. Onion - cubes.

5. While the beans and meat are cooking, prepare the roast. Melt butter (butter or vegetable) in a frying pan, fry the onion a little, add the tomato, fry with the onion for a couple of minutes, add carrots and pepper. Simmer for a couple more minutes. Set aside for now.

6. Next, wait for the beans to cook. Once the beans are cooked, the meat is also ready by then (I have pork). Using a slotted spoon or a spoon with holes, remove the beans from the water and add them to the meat.7. Now put the roast in the pan and let it simmer for a couple of minutes. Add potatoes to soup. Cook again for a few minutes. Salt, add spices, I usually add a mixture of seasonings and a couple of bay leaves. Let the soup boil and cook for 2-3 minutes.

8. Turn off. Close the lid tightly and cook on the table.9. The soup with black beans turns out to be “not black” at all, but very light and beautiful.

Serve it with sour cream or just herbs. I like it with sour cream, but my husband is against any “whitening” of soups - only with weed.

Notes on the recipe: I will add that sometimes one change of water in the beans is not enough, then you need to change the water again: you need to look at the color of the water in which the beans are boiled.

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.

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.

Bean-mushroom option

And again, the adzuki glass needs to be soaked. The next day, the beans and three pieces of the combo are cooked for an hour at the same time. During this time, peel a carrot, an onion, a celery root and two shiitakes - all this will go into the soup with beans. The recipe also includes 6 tomatoes, which are crushed and sautéed along with other vegetables, and ideally in olive oil. Separately, you need to boil water, where you put all the components. When almost ready, add spices and salt (sea salt again). Already when pouring into bowls, you can add a little miso to the adzuki bean soup; but this is no longer necessary. The dish will simply have a smoked taste, which will significantly improve the impression of it.

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.

Making delicious soup

The soaked beans need to be washed and drained in a colander. You need to heat the oil in a saucepan. It is better to take a container with thick walls and a bottom. Add garlic, onion, pepper and salt to the oil. Fry everything for five minutes, stirring. Products should become transparent.

Now you can add carrots and celery. Stirring, fry for another five minutes. Then broth, water, beans and tomatoes are added. After the mixture boils, you need to reduce the heat, cover the container with a lid, and simmer for about an hour. Everyone stirs. After cooking, you need to remove the bay leaf so that it does not add bitterness to the dish.

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If you want the soup to be lower in calories, simply skip the frying method. You can either stew the vegetables a little in advance, or just put them straight into the broth.

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.

Bean soup

I learned to cook thick bean soup by accident, I just became interested in a similar dish in the Balkans. It so happened that no one in our family grew beans; I had never seen them before, except perhaps in pictures. Although they were often mentioned in the books. Before that, my entire understanding of dishes made from them was limited to beans and bacon, which were eaten by Jack London’s famous characters – Smoke and Baby.

In my opinion, it is better to prepare such first courses thick, pureeing them in a blender or rubbing all or part of the vegetable mass through a sieve.

The legume seeds themselves, including dry beans, are quite nutritious and contain a large amount of protein and nutrients.

So, if you prepare a thick and rich dish with pieces of meat, one plate can easily fill you up for a long time. This dish is reminiscent of pea soup with ribs.

In everyday life, they rarely specify which beans are meant; that’s what beans are often called. Therefore, when preparing first courses, in most cases it is used. Soup beans are one of the staple foods of most of the New World, where they are grown en masse and of different types. In cities, they generally prefer to use canned cooked bean seeds.

In our country, the so-called garden or common bean is more common - a cultivated plant, parts of which are used for food. The seeds are used in many world cuisines. Arabic dish ful midamess - seeds stewed with seasonings, Moroccan bissara sauce, Italian macco soup, etc. In addition, there are salads and all kinds of side dishes, many types of street food.

Dry seeds can be cooked indefinitely. Therefore, in order not to complicate your life, you need to soak them in cold water for 8-10 hours. Or, as an option, steam them in boiling water for 1-1.5 hours. After this, the boiling time is reduced to less than an hour.

We made bean soup using rich beef brisket broth with aromatic herbs. At the same time as the meat, vegetables were boiled - carrots, onions, potatoes.

After soaking, the beans were cooked separately and we added them to the soup shortly before the end of cooking.

Some of the boiled seeds, carrots and potatoes were crushed to a puree and diluted with broth - this ensured the thickness of the dish. Some beans and pieces of meat remained intact.

Ingredients (2 servings)

• Dry beans 200 g
• Beef brisket 350 g
• Carrot 1 piece
• Onion 1 piece
• Potato 1 piece
• Green onions 2-3 pcs
• Salt, black pepper, bay leaf, dry herbs (mixture) spices

Step-by-step bean soup recipe

1. High quality dry beans are sold in supermarkets in small packages - usually 200-300 grams.
   This is enough to make good soup for the family. When buying a product at the market, you need to make sure of the quality - there may be pests, mold, and many “artifacts”. The day before cooking, rinse the seeds and cover them with cold water, then put them in the refrigerator - maybe overnight.
2. Place the soaked seeds in a saucepan, add cold water and put on fire. Bring water to a boil and reduce heat. The liquid should boil gently.
   It is difficult to predict the boiling time in advance. In any case, the minimum is 45 minutes, the maximum is more than an hour. If the water boils away, you only need to add boiling water from the kettle. There is no need to salt the water; you can add a little salt 10 minutes before the end of boiling or add salt to the finished bean soup.

   Drain the water - it turns out dark and is not suitable for soup.

3. At the same time, you can cook the broth. Pour 6 cups of cold water into a saucepan, throw in the beef brisket - cut into pieces or slice it. Bring water to a boil and skim off foam.
   If the liquid suddenly becomes cloudy, I rinse the meat and fill it with fresh water - this only makes the broth better.

   Boil a piece of beef brisket

4. Peel the onion, potato and carrot.
   I cook all vegetables in large pieces or whole. Add spices - to prevent them from floating in the soup, I use a sachet or a piece of clean cloth. In a sachet you can put 1-2 bay leaves, a pinch of thyme, dry parsley, basil, rosemary. If you have dry green onions and soup roots, you can safely add them. Add vegetables and spices to the broth
5. Cook the broth for about an hour at a low simmer.
   The liquid should not boil. Remove cooked vegetables and meat from the broth. Cut the meat into pieces - size as desired. Add about a quarter of the cooked beans to the broth. Discard the bulb and bag of herbs. Throw some beans into the soup
6. Grind the carrots, potatoes and all the cooked beans in a blender until smooth.
   For better grinding, you can add 1-2 ladles of broth to the blender bowl. The result will be a homogeneous puree without any signs of chunks. By the way, the boiled seed shells are ground very efficiently. Pour the puree into the broth and stir. Combine vegetable puree and broth
7. Season the bean soup with salt and pepper to taste. I didn't add any other spices. But, if you want, you can add ground coriander and a little chili. Let the bean soup simmer over low heat for a few minutes.
8. Pour the soup with beans into bowls, divide the pieces of meat into portions.
   Finely chop the green onion and sprinkle it over the soup before serving. You can serve the dish with fresh bread or croutons. Some people eat soup with cornbread or nacho chips. The soup is most delicious while it is hot; it is better not to reheat it. Thick bean soup with meat

Thick bean soup with beef brisket and vegetables - a hearty first course Soups, Step-by-step bean soup recipe, How to cook bean soupSoups

Source: https://www.djurenko.com/cooking/supy/sup-iz-bobov.html

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.

Recipe

It takes only 20 minutes to prepare the food for cooking, and the cooking time is 1 hour 20 minutes.

This is the case when the beans are soaked in advance. Bob chorba soup should be prepared from variegated or white beans.

Nutritional value per 100 grams – 82 kcal, Proteins – 4 g. Fats – 4 g. Carbohydrates – 8 gr.

To prepare two servings you need:

• 100 gr. dry beans;
• 1 onion;
• 1 carrot;
• 1 ripe tomato;
• 1 hot pepper;
• 1 bell pepper;
• celery, fresh or dried;
• 1 tbsp. l. dried soup roots;
• 2 branches of fresh mint (oregano can be used);
• 1 clove of garlic;
• a pinch of sage;
• 2 tbsp. l. vegetable oil;
• basil leaf;
• sweet paprika, savory, salt, ground hot black pepper, bay leaf, parsley to taste;

Cooking method:

1. The beans must be washed and soaked in water overnight so that they swell. In the morning, drain the water, pour in clean water, and set to cook. When it boils, remove the foam and continue to cook until tender along with the vegetables for 1 hour over moderate heat. You can cook it in a ceramic pot in the oven, or in a saucepan on the stove. Raw beans, in rare cases, are replaced with canned ones.
   When cooking beans, you need to follow some rules: beans are always pre-soaked, you only need to cook them over low heat, and it is not recommended to add salt at the beginning of cooking.

2. Coarsely chop the carrots and onions, fry in vegetable oil, add paprika, chop the celery, bell pepper, chop the hot pepper finely and add to the carrots and onions in a frying pan, simmer for 1 minute, then place in the pan where the beans are cooked. All these vegetables will form a thick vegetable mass in the soup. Instead of celery root, you can use green stalks.

3. Following the onions and carrots, put mint sprigs or half a teaspoon of dry mint into the pan (dry mint is added at the end of cooking), then add the soup roots to the pan. By the time the beans are cooked, the vegetables will become soft.
4. Then add the tomato. Place a ripe tomato in boiling water, remove the skin, remove the seeds and chop finely. Fry it in a frying pan in oil, add salt, ground red pepper, savory, garlic (finely chopped), black pepper. Place this spicy dressing in the pan 10 minutes before the soup is ready. At this point, you need to remove the mint sprigs from the soup.
5. When the beans are soft, the vegetables are ready. Remove the soup from the heat, add chopped basil, sage, parsley and let stand for another 5 minutes. It turns out very fragrant.

For those who are watching their figure - dietary recipes: with broccoli, Brussels sprouts, spinach, celery.

How to prepare Bob chorba soup, watch the video:

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 greens 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.

Bean soup recipes. Bean Soup: An Easy Recipe with Step-by-Step Instructions

First, you should master the technology of preparing the simplest option - this is a regular no-frills bean soup. It can be called vegetarian, since the technological map includes only products of plant origin.

Ingredients

Sort the beans and soak them overnight in cold water. Pour in water 3 times more than the volume of beans, because during the soaking process they absorb quite a lot of it and increase greatly in size.

Drain the water in which the beans were soaked, pour in again, put on fire and bring to a boil. Cook for 10 minutes, then drain the water. Pour in a new one and cook the beans until tender - about an hour.

Peel the onion and cut it into small cubes.

Peel the carrots and parsley root and also chop into cubes. You can also grate it on a coarse grater, but in the first case the soup will turn out more attractive.

Pour sunflower oil into a hot frying pan. First fry the onion until translucent. Then add carrots and parsley root to it. Cook, stirring occasionally, for about 10 minutes.

Add the roasted vegetables to the pan with the beans and cook everything together for 15 minutes over low heat.

Peel the potatoes and cut into medium-sized pieces. Place in a saucepan with soup and cook until tender. This will take approximately 15 minutes.

At this stage, add salt and pepper to the soup. You can add your favorite spices to taste.

Chop the dill and parsley. Pour them into the soup and immediately remove from the heat. Cover with a lid and let sit for a while.

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.

Green pea soup

This is an exotic version of soup with legumes, peas give it a delicate color, and milk gives it a unique creamy aroma. We clear 700 g of snow peas from the branches and set aside a handful for decoration. Grind the rest in a meat grinder or blender.

Place 2 tablespoons of flour and the same amount of vegetable oil in a saucepan and fry for a couple of minutes. We dilute the flour with a liter of hot milk and bring to a boil. Add chopped peas and cook for 15 minutes. At this time, heat half a liter of vegetable or chicken broth.

We rub the finished peas through a sieve, dilute with hot broth, salt and season with 3 tablespoons of butter. Serve the soup with chopped remaining peas and croutons. Creamed milk soups with beans can be flavored with cloves or cinnamon sticks.