How to make bean puree deliciously and easily

Bean cream soup

This vegetable soup has a delicate creamy consistency and a wonderful taste, shaded with celery. Ingredients:

• Red dry beans
• Carrot
• Petiole celery
• Potato
• Onion
• Sour cream
• Greenery
• Vegetable oil

Preparation:
Wash a glass of beans and soak for an hour in cold water, boil. Grate two medium carrots (washed and peeled) on a coarse grater. Cut two celery stalks into pieces. Peel, cut and boil potatoes (four pieces). Lightly fry the carrots and celery, add potato broth to them and simmer for about fifteen minutes.

Place the boiled beans, potatoes, carrots and celery into a saucepan. Beat with a mixer or blender and dilute everything with bean broth. If the soup turns out too thick, dilute it with boiled water. Put it on the fire and let it boil. Finely chop the onion and fry it in vegetable oil. Season the finished soup with fried onions and fresh herbs. Serve with sour cream.

Bean soup

This recipe is suitable for men who want to surprise and nourish their significant other, but do not know how to cook.

Ingredients:

• Canned beans – 2 b
• Smoked brisket – 150 g
• Canned tomatoes – 150 g
• Onion – 1 piece
• Carrots – 1 pc.
• Bell pepper – 1 piece
• Garlic – 2 cloves
• Khmeli-suneli – 0.5 tbsp. l
• Black pepper – 0.5 tsp
• Vegetable oil – 3-4 tbsp. l
• Water – 1 l

Canned beans and tomatoes should be in their own juice

Preparation:

Grate the carrots. Cut the onion, bell pepper, and breast into cubes of equal sizes. Fry onions and carrots in vegetable oil for 5-7 minutes. Squeeze the garlic into the pan and add the bell pepper. Place the vegetables in a saucepan, add the tomatoes and add water, and set to cook. Pour in 1 can of beans, and grind the second one in a blender before adding it. Fry the brisket until golden brown and add to the soup, sprinkle with khmeli-suneli and pepper. Bring to a boil and simmer for 10 minutes. Bon appetit!

Creamy bean soup

Many foods go well with beans.
For example, celery is often added to bean soups. White bean soups are also cooked with cream or milk. Try this creamy white bean soup recipe. Ingredients:

• White beans (500 g)
• Chicken broth (one and a half liters)
• Heavy cream (half cup)
• Egg (2 pcs.)
• White bread (quarter of a cod)
• Butter (150 g)
• Bulb
• Carrot
• Celery root

Preparation:
Place the beans in a saucepan with cold water and let it boil. Remove from heat, drain the water. Pour cold broth over the beans and return to the heat. While the beans are boiling, wash and peel the carrots, celery and onions. Place whole vegetables in boiled beans, add salt and cook until the beans are ready. Then take out the vegetables, and rub the remaining mass (beans and broth) through a sieve. Whip the puree with a whisk, dilute with cream and heat. Season the warm soup with butter and a whipped mixture of milk and egg yolks. Serve with toasted croutons.

Bean soup with egg

Vegetables (carrots, celery and onions) will help enrich the taste of bean soup-puree, and a dressing of cream and eggs will give it a delicate creamy structure. This soup should be served warm with aromatic toasted white bread croutons.

For this soup you need to take the following products:

• 500 g red beans;
• 1500 ml concentrated chicken broth;
• 100 ml heavy cream;
• 2 chicken eggs;
• 70 g onions;
• 70 g carrots;
• 70 g celery root;
• salt and spices to taste.

The cooking time will depend on the duration of cooking of the particular type of beans; on average, this process can take 2-3 hours.

The energy value (calorie content) of the finished soup will be within the range of 214 kcal/100 g.

Cooking method:

1. Pour cold water over the beans and bring to a boil. After this, drain the water, pour chicken broth over the beans and return to the fire;
2. Place peeled whole vegetables (carrots, celery root and onion) into the boiling broth. At the same stage, salt and spices are added;
3. When the beans are ready, remove the vegetables from the broth, and blend the beans and broth with a blender and grind through a sieve;
4. Heat the resulting mass a little and season with whipped cream along with the egg and you can treat your family.

Read how to properly prepare vegetable puree so that the vegetables do not turn into porridge and the dish turns out tasty and satisfying.

Try making tender puff pastry rolls with ham and cheese using our recipe.

Read how to prepare tender eggplant caviar - you will find several recipes.

Creamy bean soup (second recipe)

We will prepare this creamy soup from canned beans.
Believe me, its taste will be no worse than the soup from the previous recipe. Ingredients:

• Canned white beans
• Leek
• Egg
• Carrot
• Celery
• Heavy cream
• Butter

Preparation:
Boil washed and chopped celery (one root), carrot (one piece) and leek (two stalks) until tender. Add two cans of canned beans to the cooked vegetables and boil everything again. Strain the soup through a sieve or blend in a blender. Pour the puree soup into a saucepan, season with cream (a glass) whipped with egg yolk and two tablespoons of butter. Serve with white bread croutons.

Algerian bean soup

Would you like to try making African bean soup?
It is also prepared from white beans, but not canned, but dry. Ingredients:

• White beans (100 g)
• Melted butter (tbsp.)
• Onions (0.5 onions)
• Flour (tsp)
• Spices to taste (red pepper, dill, cilantro, salt)

Preparation:
Place the washed beans in a pan with cold water and cook until soft. Remove the cooked beans from the pan and puree them. Place the resulting puree back into the pan. Fry finely chopped onion in melted butter. Fry the flour in a dry frying pan and brew with hot water. Add flour and onion to the soup, add salt and bring it to a boil. Serve hot, seasoned with pepper and herbs.

Green bean soup

Green bean soup cooked in meat broth and seasoned with egg lesion has a very delicate taste.
Ingredients:

• Meat broth (one and a half cups)
• Green bean pods (100 g)
• Butter (tbsp.)
• Milk (0.5 tbsp.)
• Flour (tbsp.)
• Egg

Preparation:
Divide all the beans into two parts: for soup and side dish. Cut the first part into diamonds or cubes and boil in lightly salted water. We prepare puree from the rest of the green beans by grinding them in a meat grinder. Prepare a white sauce from broth and flour, add chopped beans to it and cook for 20 minutes. We rub the soup through a sieve, boil, season with yolk, beaten with milk, butter and mix. Add boiled green beans to the finished soup and serve it with croutons.

How to make “Pureed bean soup”

1. The recipe for making pureed bean soup begins with soaking the beans for 8-10 hours in cold water. Then it should be boiled in lightly salted water until tender - about 1.5 hours.

2. Wash and peel the carrots. Grate or cut into small pieces. Pour a little vegetable oil into a deep saucepan and heat well. Fry carrots in oil for 3-5 minutes.

3. I suggest adding celery to this dish. Wash and dry it, cut into small pieces. Add to carrots and fry for another 3-5 minutes. If you don’t have celery on hand (or you don’t like it), you can add potatoes, bell peppers, tomatoes or other vegetables that you like to the soup.

4. Add beans to the vegetables along with the water in which they were boiled. If the broth is not enough, add a little more hot water.

5. Boil the soup for 10-15 minutes over low heat. Taste and, if necessary, lightly salt.

6. Remove the soup from the heat and blend with a blender until pureed.

7. Add a little cumin and beat again. You can add a little cream to this soup, then it should be put back on the stove and brought to a boil. A light and tasty homemade bean soup is ready and can be served.

Red canned bean soup

Ingredients:

• Two cans of canned beans
• Fresh tomatoes (0.5 kg)
• Red bell pepper (1 pc.)
• Carrots (1 pc.)
• Bulb
• Greenery
• Vegetable oil
• Garlic clove

Preparation:
Wash the vegetables. After scalding the tomatoes with boiling water, peel them. Pass the carrots through a coarse grater, finely chop the garlic. Tomatoes, peppers (peeled from seeds) and onions cut into cubes. Add the vegetables to the frying pan one at a time and fry them in this order: onions, garlic, carrots, peppers, tomatoes. Add the beans from the first can to the resulting vegetable stew and cook with a little water for about half an hour. Grind the finished soup into puree, add beans from the second jar to it, and, adding salt, put it on the fire. Boil and let it brew for 10-15 minutes. Serve with greens.

Soup Recipes

The dietary first course can be prepared from different types of beans; the recipes are simple and any housewife can easily handle them.

From red beans

To prepare red bean soup, you will need to boil 0.5 kg of legumes (pre-soaked) in 2.5 liters of water. Finely chopped onions and grated carrots are fried in vegetable oil, with the addition of 1 tbsp. l. tomato paste and 1 tomato cut into small slices. Vegetables are added to the beans, boiled for another 8 minutes, salted to taste, and spices are added. It is recommended to add fresh herbs and green onions to the finished soup.

There are a wide variety of bean varieties

From white beans

White bean soup is also easy to make. Finely chop the onions and tomatoes, grate the carrots and fry the vegetables in vegetable oil. Then they are added to the pan with pre-boiled legumes. After 5 minutes, spices and chopped herbs are added to the pan. This first course can also be prepared with chicken broth. The finished dish can be ground in a blender to create a puree soup.

From green beans

A delicious dietary soup can be prepared from green beans, which must first be cut into small pieces. Chopped pods (300 g) are placed in a saucepan, poured with cold water (1.5 l) and cooked over low heat for 20 minutes after boiling.

Then add chopped onions and carrots to the pan and cook for another 7 minutes. Pour a glass of tomato juice into it, add spices to taste and chopped herbs.

From canned beans

In order to prepare a light soup from 400 g of canned beans, you will need the following products:

• celery - 3 roots;
• onion - 1 piece;
• carrots - 1 piece;
• vegetable oil - 1 tbsp. l;
• spices - salt, paprika, coriander (to taste).

Onions and celery are cut into small cubes and fried in vegetable oil with grated carrots in a pan, then water and beans are added, which are first washed under running water. The soup is boiled for 25 minutes, at the end finely chopped herbs and spices are added.