Soup with smoked meats and beans from a can. Bean soup with smoked chicken. Smoked chicken soup

The nuances of preparing main dishes with beans

Most often, legumes are used to create soups.
Liquid hot stews are very nutritious, healthy and balanced. Legumes help speed up metabolism, and the low carbohydrate content does not contribute to the formation of excess weight. The total calorie content of bean soup depends on the composition of the dish and ranges from 38 kcal to 62 kcal per 100 g.

Beans, especially red beans, being an excellent filler for liquid soups, act as the basis of natural fiber for humans. In addition, it contains a lot of necessary and useful elements. However, in order to fully enjoy hot bean stews, it is better to take some advice from experienced chefs.

To quickly prepare bean soup with or without meat, be sure to soak the grains for several hours. This procedure will help fill the dried beans with moisture, which will significantly reduce their cooking time. This procedure will also help remove harmful substances from legumes that cause gas formation in the body.

If there is no time for the preparatory stage, then you can use the accelerated method of processing the beans. It is enough to boil the dry beans for 10 minutes. Then leave the liquid for half an hour to swell.

If in the recipe for white bean soup the beans are changed to red, then their preliminary boiling is increased by 15-20 minutes, because they contain a high content of gas-forming substances.

Children under 12 years of age and pregnant women should cook bean soup no more than once every 7-10 days.

Creamy bean soup with smoked chicken

Creamy bean soup turns out delicious, especially if you cook it with smoked chicken.

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

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

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

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

Advice! To obtain a more delicate texture of the soup, you need to rub the resulting puree through a sieve.

Gradually add the previously drained broth to the puree, continuing to work with the blender. Add broth until the soup reaches the desired thickness. Place the puree soup on the stove and heat it up. Add chopped smoked chicken and finely chopped herbs. Let the soup brew under the lid and pour into soup cups. This dish should be served with croutons.

Bean soups from canned beans

Liquid stew made from canned beans is a “lifesaver” for those who are always busy and cannot devote time to complex dishes. There are a variety of options from the simplest tastes to the sophisticated requirements of gourmets. Bean soup from canned beans can also be prepared in the traditional way in any slow cooker.

Recipe with added cream cheese

An original soup with two types of canned beans and seasoned with dry wine will be a great idea for a romantic dinner.

Required ingredients:

• red and white beans in a jar - 1 pc.;
• cheese (processed) - 150 g;
• celery, carrots - 2 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• wine (white) - 300 ml;
• salt - to taste.

How to cook:

It would be better to cook bean soup in a deep saucepan. First, onions, carrots and celery stalks are chopped into small strips, and the garlic is passed through a press. Next, all vegetables are sautéed in 3 tbsp. spoons of oil for 8-9 minutes. Add wine to vegetables and continue simmering for another 12 minutes.

Dilute the cheese with 1.5 liters of boiling water. Pour the completely homogeneous mixture over the vegetables and continue cooking for 20 minutes.

Place the contents of two jars into a saucepan. Season everything lightly with salt and pepper, let simmer for the last 5-7 minutes and remove from heat.

Recipe with beets in a slow cooker

A quick and easy soup for lunch. Red beans and beets will give it bright colors, and orange zest will give it a hint of unusual aroma.

Required ingredients:

• can of beans - 1 pc.;
• broth - 1.5 l;
• beets - 400 gr;
• onion - 1 pc.;
• orange - 1 pc.;
• cumin - 1 teaspoon;
• parsley - 6-8 sprigs;
• vinegar - 1 tbsp. spoon;
• salt - to taste.

How to cook:

To compensate for the lack of nourishing ingredients in the soup (such as potatoes or cereals), you need to cook the bean soup in pre-prepared meat broth, which will make it more satiating and nutritious.

Boil red beet in advance. The onion should be cut into thin half rings. Using a fine-toothed grater, remove the zest from the orange.

Set the appliance to “Frying” mode. Sauté the onion in 2 tablespoons of oil, adding orange zest and cumin. Fry it for 3-4 minutes. Peel the beet and cut into voluminous strips. Add to the onion, and then pour the broth on top.

Place the drained beans in a bowl, add salt and vinegar to preserve the color. In the “Soup” mode, leave the mixed ingredients to cook. In the last minutes of cooking, add finely chopped parsley to the dish. The final version of red bean soup is best served with sour cream.

Recipe with barley in chicken broth

This recipe for bean soup with chicken will make a lean soup with grains using broth. There are no restrictions on the variety of beans for this dish.

Want something interesting? Required ingredients:

• beans from a can - 1 pc.;
• chicken leg - 3 pcs.;
• pearl barley - ¾ cup;
• carrots, tomatoes - 2 pcs.;
• onion, bell pepper - 1 pc.;
• garlic - 2 cloves;
• marjoram - 1 teaspoon;
• salt, pepper - to taste;
• dill - optional.

How to cook:

Make clear broth from the legs. Remove the meat and add pearl barley to the broth. Cook the porridge for at least 30 minutes.

At this time, it’s worth taking care of the vegetables: the garlic should be cut into very small cubes, and the onion into thin strips. Coarsely grate the carrots, cut the tomatoes into small cubes, and cut the pepper into strips.

Fry the onion in oil and add the rest of the vegetables, except garlic. Sauté together for no more than 10 minutes, and only then can it be added, along with dried marjoram. Salt and pepper.

Divide the meat into small portions. Return it to the broth, add vegetables and strained beans. Let the dish simmer for 5-7 minutes, and if necessary, add more salt to the bean soup with chicken.

Recipe with tomatoes and pork sausage

This canned bean soup recipe is savory for those who love spicy foods. If the combination of meat and beans seems heavy, you can make a vegetarian option.

Required ingredients:

• can of beans - 1 pc.;
• smoked pork sausages - 3 pcs.;
• chili - 1 pc.;
• canned tomatoes - 1 can;
• bacon - 50 g;
• garlic - 2 cloves;
• basil - ½ bunch;
• salt, pepper - to taste.

How to cook:

First chop the tomatoes, then chop the basil and garlic. Next, cut the bacon and sausage into slices.

Add garlic to the slices and fry. Add tomatoes and whole chili peppers to them. Bring everything to a boil and reduce heat.

Add the last ingredient to the pan - beans. Then add salt and mix. Place the beans in the pan, add salt and stir. Leave to cook for 9-10 minutes.

Lastly, 2-3 minutes before the end, add chopped basil. Serving bean soup with smoked meats and tomatoes is best served with spicy croutons.

Red bean soup with smoked knuckle

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

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

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

Cut a piece of shank into pieces and cook the broth from it for an hour, not forgetting to skim off any foam that pops up. Remove the finished shank from the water and cool slightly. Separate the meat and cut it into pieces. Strain the broth and add pieces of meat into it.

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

Bean soups with additional ingredients

Often, bean dishes are enriched with additional ingredients: cheese, mushrooms, cabbage. This produces a huge variety of soups and greatly expands the use of beans.

Recipe with cauliflower and broccoli

The recipe for red bean soup with lean broth will be appreciated by all vegetarians. Light transparent soup will easily satisfy your hunger without extra calories.

Required ingredients:

• red beans - 350-400 g;
• broth - 1.8 l;
• cauliflower, broccoli - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• green onion - 3 feathers;
• fennel seeds - 2 teaspoons;
• salt, pepper - to taste.

How to cook:

Boil the beans soaked in advance for 40-50 minutes in brackish water. Chop the onion and garlic, and chop the green onion feathers into rings. Break medium-sized cabbage heads into inflorescences, cutting off all their stems. Heat vegetable broth.

Sauté onions, fennel seeds, and garlic in oil. Stir frequently to prevent burning. Place cabbage florets into the pan and saute them for 2-3 minutes.

Transfer the contents of the frying pan completely into the boiling broth. After the vegetables boil, drain the water from the beans and add the beans to the soup. Continue cooking, add salt. In 10-12 minutes everything should be ready.

Garnish each plate with green onions.

Pickle soup with cucumber without meat

A tasty, aromatic, satisfying dish. This is another meatless bean soup recipe for fasting and avid vegetarians.

Required ingredients:

• beans - 1 cup;
• potatoes - 5 pcs.;
• onions, carrots - 1 pc.;
• pickled cucumber - 4 pcs.;
• bay leaf - 2 pcs.;
• greens - 1 bunch;
• salt, peppercorns - to taste.

How to cook:

In advance, pour a glass of red or white beans with cool water for 12-14 hours. Then drain the water and let the beans boil.

Chop ½ part of a large onion and add it to the boiled beans without frying.

Cut the pickled cucumbers, remove the skin from the dense fruits. Boil the cucumbers separately for 20-25 minutes. Transfer them to the pan with the soup after 6-7 minutes from boiling the potatoes.

Grate the carrots with the remaining onion. Saute them together until the color changes, and then place the vegetables in the pickle.

For flavor, add bay leaf and pepper to the dish. Add salt as needed.

Pour the chopped greens into the soup, and after 2 minutes remove from the heat.

Meat soup with red beans and mushrooms

The compositions of meat proteins and red beans are similar to each other, so they combine well, and dishes made from them are extremely nutritious and healthy. The proposed recipe for bean soup with mushrooms is a dish with a special aroma, and the combination of all products here is very organic. The soup can be eaten hot or cold.

Required ingredients:

• red beans - 200 gr;
• mushrooms - 200 gr;
• poultry meat - 400 g;
• carrots, onions - 1 pc.;
• potatoes - 2-3 pcs.;
• salt, pepper - to taste.

How to cook:

Boil the beans soaked for 10 hours until almost done.

Cut the poultry flesh into pieces, which are then poured into the beans.

Lightly fry the chopped mushrooms. Separately, sauté grated carrots and chopped onions together.

Place the chopped potatoes into bars into a saucepan and let simmer for 12-15 minutes. Place sautéed mushrooms with carrots and onions in there, add salt. Let simmer for 5-7 minutes until done.

Recipe with walnut kernels for a slow cooker

Armenian cuisine is tasty, healthy and completely simple. A minimal amount of ingredients can add thickness to a dish no worse than meat or starchy ingredients. If you boil the beans a little, then making bean soup in a slow cooker will be easy.

Required ingredients:

• red beans - 1.5 cups;
• onion - 2 pcs.;
• walnuts (kernels) - ½ cup;
• flour, butter - 1 tbsp. spoon;
• salt - to taste;
• greens - optional.

How to cook:

Divide the pre-soaked and slightly boiled beans in half. Grind some of it into puree using a meat grinder or blender.

Grind the nut kernels into small grains.

Finely chopped onions with added flour are fried in a slow cooker in oil. Saute it until slightly golden. Pour in 2 tablespoons of bean broth and dilute until smooth without lumps.

Chop any bunch of greens. Add it to the onion. Place pureed and whole beans in a slow cooker, add chopped nuts. Pour in 1-1.2 liters of water, season with salt and pepper. Prepare the soup for about 15 minutes, setting the “Multi-cook” mode.

Recipe for a delicious salad with red beans, mushrooms and Bavarian chicken

Ingredients

• Smoked chicken leg - 3 pcs. + —
• Canned red beans – 1 can + –
• Mayonnaise – 180 g + –
• Salt - to taste + -
• Marinated champignon mushrooms – 300 g + –
• Onions - 2 pcs. + —
• Fresh herbs – 1 bunch + –

Add everything
to the shopping list
Remove everything
from the shopping list Shopping list

Preparing a Bavarian salad with beans and smoked chicken for the holiday

Despite the small amount of food in the snack, it turns out to be very nutritious and satisfying. We will initially have the main components of the dish ready-made.

Firstly, this will shorten the time for preparing the salad (you won’t have to fry mushrooms, boil chicken, or soak beans), and secondly, the pickled and smoked flavor of the ingredients will give the salad appetizer such a piquancy that even those who are losing weight will not be able to resist it. Skeptical foodies.

• Cut the onion into half rings. Now decide for yourself whether to put the vegetable in the salad raw or pickled.

If you opt for marinating, then dip the onion slices in boiling water mixed with vinegar and sugar and keep it there for 7 minutes.

• Drain the canned beans and rinse in clean water.
• We cut the pickled mushrooms into beautiful medium slices.
• We separate the smoked poultry meat from the bones, and then chop the chicken flesh into cubes without removing the skin.
• Mix all the chopped meat and vegetables along with the champignons in a salad bowl, sprinkle with chopped herbs and season with mayonnaise.

This completes the easy and fairly quick process of cutting salad. There is no need to infuse the appetizer, so you can quickly cook the dish right before your guests arrive and serve them a fresh, fresh treat almost from the doorstep.

You can serve the salad as an independent dish, as an addition to hot dishes, or simply as an aperitif to “warm up” the appetite of those who have come for the meal, and at the same time keep them busy while you make the final preparations.

Bean soups for meat eaters

There are many known recipes for bean soup with meat. This combination is very high in calories, so it is not recommended for diets. But in cold weather, not only avid meat lovers can warm themselves up with a hearty and nutritious lunch. After all, nothing will restore strength like a plate of hot, aromatic bean soup with meat.

Classic bean soup recipe

Tomatoes and mint add tenderness to traditional bean soup with meat. Thyme will provide additional flavor.

Required ingredients:

• beans - 200 gr;
• meat on the bone - 400 g;
• potatoes - 2-3 pcs.;
• carrots, onions - 1 pc.;
• tomatoes - 2 pcs.;
• celery root, parsley - ½ piece each;
• greens - ½ bunch;
• salt - to taste;
• dried mint, thyme - optional.

How to cook:

Soak the beans for a long time. Then put the beans to boil in 1.5-2 liters of water.

After they have boiled for 10-12 minutes, add the meat to the pan. Wait for the broth to boil, skim off any rising foam.

Chop carrots with aromatic roots into thin strips. Cut the potatoes into equal pieces slightly larger than beans. Cut the onion into half rings.

Half an hour after the beans boil, add everything except the potatoes into the broth. Add salt and pepper. Add dried herbs if desired. And add the potatoes after 10 minutes.

Remove the skin from the tomato and chop the pulp into small cubes. Pour the chopped greens together with the chopped tomatoes into the pan. Boil the soup for 5 minutes until done.

Recipe with sausages and small pasta

Italian cuisine actively uses beans in first courses. According to this recipe, you should cook red bean soup with sausages and small pasta.

Required ingredients:

• canned beans - 250 g;
• canned tomatoes - 800 gr;
• poultry broth - 1 l;
• sausages - 150 gr;
• pasta - 150 gr;
• onion - 2 pcs.;
• garlic - 2 cloves.

How to cook:

Sausages are cut into circles, tomatoes are mashed with a fork, garlic and onions are chopped. Boil small pasta of any shape.

Quickly fry the sausages (preferably in olive oil) until browned. Place them in a bowl and fry the vegetables in the remaining oil. The onion goes into the pan first, the garlic second, and after a minute the tomatoes are laid out.

Bring the broth to a light boil, add all the sautéing mixture to it, and simmer for 20 minutes. Add canned beans, sausage rings, and prepared pasta to the soup. Allow the dish to simmer for 2-3 minutes. Each plate can be sprinkled with Parmesan.

Quick salad with smoked chicken, cheese and green beans

Another technology for preparing salad appetizers will delight you with its simplicity and speed. About half an hour - and you can already enjoy the special aroma of your salad.

This recipe is suitable for any celebration and time of year, because almost all components can be obtained year-round, and those that are not available can easily be replaced - the taste will not become worse.

Ingredients

• Smoked chicken (can be replaced with boiled poultry or ham) – 150-200 g;
• Tomatoes – 2-3 pcs.;
• Russian cheese – 100-150 g;
• Salt - to taste;
• Green beans – 300 g;
• Parsley and dill (greens) – quantity to your taste;
• Blue onion – 1 pc.;
• Mayonnaise – 100 g.

How to make vitamin-rich chicken salad with green beans

1. We clean the bean pods from the veins, cut off the ends and cook them in salted water.
2. Next, cool the beans and cut them into small pieces.

If you take frozen beans, you need to boil them immediately - you don’t need to peel or trim anything.

1. Peel the onion, wash it, cut it into half rings.
2. Cut fresh tomatoes into not very large pieces.
3. Grate hard cheese on a grater with large holes or cut into medium cubes.
4. Chop the smoked chicken breast as desired or cut it into small strips, similar in length to green beans.
5. Finely chop the greens.

Place all the chopped ingredients in a salad bowl, season them with salt, pour mayonnaise on them and mix thoroughly. The finished appetizer, laid out on portioned plates, is served to the table.

Bean soup with meat

The bean soup recipe can be varied by adding juicy meat. Veal, beef, and pork tenderloin are well suited for this purpose. The first dish perfectly restores strength and gives a feeling of fullness.

Check out the step-by-step recipe with photos:

1. 300 g of medium-sized beans are poured with cold water for 4-8 hours. Before immersing in the pan, the liquid is drained and changed to clean.

2. A small cut of meat of 250-300 g is placed in a large container and filled with filtered water. When the broth boils, add one peeled onion and several slices of carrots.

3. 40 minutes after boiling, add the swollen beans and reduce the temperature. During the process, small portions of cold water are added.
4. One carrot is grated on a coarse grater. The onion is cut into cubes. Fry in a hot frying pan with the addition of sunflower oil.

5. When the meat and beans are tender enough to eat, the roast, herbs and spices are thrown into the pan.

The dish is served hot with toasted rye croutons and lemon wedges.

The beans are cooked over low heat. When cooking, make sure that the water completely covers the beans.