How to make soup from canned beans

First courses are hearty and nutritious; you can combine your favorite foods in them, creating a real explosion of taste. The bean soup recipe successfully combines various ingredients: olives, herbs, pickles, tomatoes, tomato paste, and pepper are added to it.

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Soup with beans and meat

Easy to make dry bean soup. This is a classic execution, on the basis of which you can prepare many more delicious bean stews.

Ingredients:

• Meat on the bone - 500 g;
• Beans - 400 g;
• Onion - 1-2 pieces;
• Potatoes - 2-3 pieces;
• Carrots - 2 pieces;
• Tomato sauce - 100 ml;
• Salt - 1 pinch;
• Fresh herbs - 20 g.

How to cook:

1. The recipe for making soup with beans and meat should begin by soaking the beans in cold water 10-12 hours before the start of the actual process. 2. You also need to cook the broth in advance. An excellent option for its base would be meat on the bone (in this case, lamb). Boil the broth until the meat is ready, adding an onion to the pan and, if desired, spices. 3. When all the preparatory processes are completed, you can proceed to the main part. Pour a small amount of broth over the beans and place on the fire. After boiling, cook for about 30-40 minutes over medium heat. 4. While the beans are cooking, you can clean and prepare other ingredients. Peel and chop potatoes, onions and carrots. 5. Remove the meat from the broth and separate it from the bone. Also remove the onion (you won't need it anymore). Bring the broth to a boil and carefully add the onions and potatoes. 6. Throw in the carrots next. 7. Bring the vegetables to a boil and then simmer for about 25-30 minutes. 8. Now you can add boiled beans to the vegetables. 9. Cook the soup over low heat for about 30 minutes. Then you can add tomato sauce or tomato paste diluted with broth into the pan. 10. The final stage will be chopped meat. 11. Add salt to taste and add pepper if desired. Literally 3-5 minutes and the soup with beans and meat at home is ready. Before serving, sprinkle with finely chopped herbs.

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Classic first course

Beans are a valuable product with a lot of useful substances that help the body maintain the required level of energy. The plant protein included in its composition is quickly absorbed and replenishes the lack of amino acids. It is especially good for vegetarians or those who do not like meat. Magnesium and potassium have a beneficial effect on the functioning of the heart and nervous system. Therefore, it is worth including dishes made from this product into your diet; soup is an excellent option that does not require much time and effort.

Culinary experts know a huge number of cooking methods. The traditional recipe is made with white sugar beans.

Added to it:

• rack of pork ribs;
• potatoes - several pieces;
• black pepper, salt;
• onions, carrots;
• parsley.

The entire cooking process begins only after the beans have boiled and become soft, otherwise the beans will not have time to reach the desired state, and the vegetables will begin to disintegrate.

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Following step-by-step instructions will help you create a real masterpiece:

1. Place 2-3 ribs in the water for the future broth and cook for about an hour.

2. The swollen beans are boiled separately until half cooked.

3. The water is drained, the beans are immersed in the broth for 20-30 minutes.
4. Vegetables are peeled, washed, cut into slices and strips.

5. Potatoes are placed in boiling water.
6. Add onions and carrots to a frying pan heated with vegetable oil and fry until golden brown.
7. Stewed vegetables are placed in the soup and brought to a boil.

8. A few minutes before removal, add a small bunch of finely chopped parsley.

The classic recipe for bean soup is often made without adding meat, because the beans themselves are high in calories.

To make the first one cook faster, you need to soak the beans in cold water for several hours.

Red bean soup

Ingredients:

• Red beans - 360 grams;
• Bay leaf - 2 pieces;
• Olive oil - 2 tbsp. spoons;
• Carrots - 1 piece;
• Celery root - 0.5 pieces;
• Potatoes - 1 piece;
• Onions - 1 piece;
• Garlic - 4 cloves;
• Vegetable broth - 500 Milliliters;
• Lemon juice - 1 teaspoon;
• Ground red and black pepper, salt, cumin, - To taste;
• Parsley - To taste.

How to make Red Bean Soup

Place the soaked beans (soak for about 6-8 hours) in a saucepan and add water (5 cups), add bay leaf, salt (teaspoon) and put on medium heat, bring to a boil. Reduce heat to low, cover and simmer for about 1 hour 20 minutes, until the beans are soft. Then remove the bay leaf. While cooking the beans, you should prepare the vegetables. Celery root and potatoes and onions cut into cubes. Cut the carrots into half moons, chop the garlic. Pour olive oil into the bottom of the pan and place on fire. Then add onions, carrots and then other vegetables. Simmer them over medium heat for about 7 minutes. Don't forget to stir the vegetables periodically. Add cumin, salt, peppers. Add the beans along with the liquid to the roast. Pour in the vegetable broth and add lemon juice. Bring everything to a boil, then reduce heat. Cook the soup, stirring, for another 15 minutes.

Uses of red beans

This variety is rich in microelements and proteins, so all dishes made from it have high nutritional value. The only drawback of red bean soup recipes is the thick purple color and dark sediment. To minimize the unsightly appearance, keep the beans soaked for at least 8 hours. The first water after boiling should be drained. When serving, squeeze a slice of lemon - this will lighten the broth and create a pleasant accent of “sourness”.

Bean soup: a classic recipe and 5 main useful tips

Ingredients:

• Vegetable broth 2 l.;
• Red beans 250 g;
• Onion 2 pcs.;
• Celery 2 stalks;
• Carrots 1 pc.;
• Tomatoes 2 pcs.;
• Garlic 3 cloves;
• Tomato paste 2 tbsp. l.;
• Bay leaf 2 pcs.;
• Salt to taste;
• Vegetable oil 2 tbsp. l.;
• Thyme 1 pinch.

How to make a classic soup

A step-by-step recipe will simplify the task if this is your first time dealing with this dish. Let's get started with culinary creativity.

2 hours

Soak raw white or red beans in the evening. Then boil separately until 80% done.

Finely chop the onion, using a knife or a special device.

Wash the carrots thoroughly and grate them on a coarse grater.

Peel the celery from the hard film and cut into strips.

Fry onions, carrots, celery in vegetable oil for 5 minutes.

Chop the garlic with a knife or put it through a garlic press. Add to the pan and fry for 3 minutes.

Bring the pan with vegetable broth to a boil. Add beans, fried onions, celery, carrots and garlic. Cook for 20 minutes. Pour boiling water over the tomatoes, peel them, cut them into cubes and put them in a saucepan.

Add thyme, bay leaf, salt, tomato paste. Cook for another 10-15 minutes, checking the readiness of the beans. Can be served immediately. If desired, you can add a spoonful of sour cream or sprinkle with chopped dill.

Lenten white bean soup

Beans always help out all those who fast with their satiety. Simple ingredients can be used to make a nutritious soup.

How much time - 50 minutes.

What is the calorie content - 78 calories.

1. Peeled potatoes need to be cut into cubes.
2. Peel the onion, then finely chop it.
3. Grate the peeled carrots on a fine grater.
4. Fry the onions and carrots in oil in a frying pan, this takes about seven minutes.
5. The tomatoes need to be blanched (pour boiling water over them and then put into ice), remove the skin, puree them in a blender and add it to the frying pan. Season, stir, simmer for another seven minutes.
6. Place the potatoes in a saucepan and pour boiling water over them, cook for ten minutes. Then add all the frying from the frying pan, as well as the washed beans.
7. Cook for another five minutes, then add chopped garlic and herbs.

Tip: for a more pronounced taste, you can take red beans in tomato and add them to the soup along with the sauce.

Soup with beans and meat - a simple classic recipe

Take for 3 liters of water:

• Pork – 300 gr.
• Red beans – 200 gr.
• Onion - medium head.
• Carrot.
• Potato tubers – 4 pcs.
• Sunflower oil for frying, pepper, bay leaf, salt.
• If desired, add dill and parsley to the plate and add sour cream.

Step by step recipe:

In the evening, soak the beans in cold water.

On the day of preparation, boil the water. Add salt, throw in the bay leaf, add a piece of pork. When the broth boils, reduce the heat to low. Cook the pork for about 30 minutes, then transfer the beans to the pan, draining the liquid. Continue cooking until the ingredients are ready.

While the meat is cooking, peel the potatoes and chop into strips or cubes.

Grate the carrots using a large-mesh grater. Finely chop the onion head.

Send to fry by pouring a sufficient amount of oil into the pan. Fry until beautifully browned.

Take out the finished meat and disassemble it into small pieces. Return to the pan.

Immediately add potatoes to the soup. Let it boil, reduce the heat again.

When the potatoes are almost ready, add the fried vegetables. Adjust the taste for salt, add if desired.

Boil the dish for another couple of minutes, turn off. Let it sit for a while (10 minutes is enough), and call your family to the table.

Bean soup - recipe with chicken

If you can buy poultry, try bean soup with chicken. The aromatic broth will add satiety and beneficial properties to the dish.

Having prepared all the necessary products, cook the chicken and beans in separate containers until half cooked. This is necessary in order to collect the meat “scum”. This method will preserve the transparent color of your dish.

Before submerging the sautéed vegetables, remove the chicken, cut it into small pieces and return it to the pan.

The beans are done when they crush easily when pressed with a fork.

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Tomato soup with beans and hunting sausages

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

Ingredients:

• Canned red beans - 400 g;
• Hunting sausages - 300 g;
• Potatoes - 700 g;
• Tomatoes - 400 g;
• Onion - 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.

Making bean soup in a slow cooker

Increasingly, modern housewives prefer to reduce the time spent in the kitchen in order to devote more time to their family. Bean soup in a slow cooker is the best choice for busy people. This method allows you to preserve the maximum of nutrients in the products you use.

The recipe is carried out in stages:

1. Well-washed beans should swell within 4-5 hours, after which they are boiled until semi-raw. This can be done in the multicooker itself by setting the cooking mode to 30 minutes.
2. The carrots are peeled and grated, the onions are chopped.
3. Water and oil are poured into the bowl, chopped vegetables and spices are placed and fried in the “fry” mode for 10 minutes.

4. Potatoes are peeled and cut into cubes.
5. Beans, potatoes, and tomatoes are thrown into the fried vegetable mass.
6. The mixture is poured with boiling water, salted, and the “soup” program is set for 1 hour.

The bean soup is ready. The recipe can be varied with bell peppers, lightly salted cucumbers, and olives.

How to cook classic bean soup according to a step-by-step recipe with photos

Ingredients

Step-by-step cooking recipe

Step 1: The preparation for this soup starts long before you even put the pot on the heat. But it's all about the beans! This capricious, intractable young lady must first be soaked in cold water - at least 4 hours, maximum - at your request.

Step 2. Then the process of boiling the beans begins. It is not only very capricious, but also very slow, so we will cook it for a long time and tediously: 30 minutes on high heat and 1 hour on low. In the meantime, the beans are getting ready, start preparing other ingredients.

Step 3. Peel the tomatoes, remove the seeds and chop finely.

Step 4. Cut the carrots into half rings.

Step 5. Chop the onion and garlic as much as possible.

Step 6. Cut the chili pepper into strips, chop the onion and parsley.

Step 7. Fry onions, garlic and peppers in hot oil, then add carrots and tomatoes to their fiery and hot company and fry for about 10 minutes.

Step 8. Add tomato paste and oregano to the vegetables in the pan and cook for another 2 minutes.

Step 9. Now finally put the entire vegetable mixture into the pan, where the beans are finally almost ready, and cook the soup for another 30-40 minutes. 5 minutes before cooking, add salt, pepper and bay leaf. Serve the soup hot, sprinkled with chopped green onions, along with delicious fried croutons.

Canned Tomato Bean Soup

A simple recipe from world famous chef Gordon Ramsay. Exquisite and delicious!

How much time - 30 minutes.

What is the calorie content - 58 calories.

1. Chop the peeled onion as finely as possible. Finely grate the carrots without peeling. Wash and chop the celery stalk.
2. Heat the oil in a thick-bottomed saucepan and add all three vegetable masses here, stirring.
3. Season and cook for seven minutes, stirring frequently. Then add the thyme leaves, stir and cook for another two minutes.
4. Stir in the tomato paste and heat for a minute.
5. Rinse the beans, remove them from the jars, and add them to the saucepan. Stir. It is important that the beans are well drained first; no liquid is needed.
6. Cut the washed cherries in half and add them to the total mass.
7. Pour the specified amount of hot water over everything, stir, and cook for five minutes.
8. Add vermicelli here, stir, turn off the stove and cover the pan with a lid. You can serve it in about twenty minutes.

Tip: You can serve this soup with grated Parmesan on top, and it will also be delicious with fresh basil leaves.

How to cook soup with green beans, beef and minced meat

This is a famous English tomato soup (stu) with minced red and green beans. Winters there are cold, therefore, since the times of the Romans, hearty hot stew has been highly respected by all segments of the population.

Necessary:

• Beef – 0.5 kg.
• Minced meat – 150-200 gr.
• Carrots - a couple.
• Onion - head.
• Garlic – 2 cloves.
• Green beans - a glass (fresh or frozen).
• Red beans – ½ cup.
• Green peas – ½ cup.
• Potatoes – 3 pcs.
• Soy sauce – 4 large spoons.
• Tomato paste – 1-1.5 tablespoons.
• Pepper, salt, sweet paprika, sugar, bay leaf.

How to cook:

1. Soak red beans overnight. Rinse, put to boil, fill with water. Then drain the water.
2. Pour water over the beef and let it cook. After boiling, skim off the foam and add bay leaves. Simmer gently until beef is tender.
3. Thaw the meat and chop into portions. In response, add diced potatoes to the broth. When it is cooked, add green and red beans, carrots cut into strips, and green peas. Pour in soy sauce.
4. At the same time, fry the diced onion, add tomato and chopped garlic to the pan, stir. Add a little broth and try it. If you want, add a couple more spoons of tomato (as written in the recipe).
5. Fry the minced meat separately. Stir it, breaking it into small fractions with a spatula. Pepper and add salt. Transfer to the pan along with the pieces of meat.
6. Taste the stu and sweeten it a little if desired. The original English recipe also contains sugar. Add paprika and simmer for another 5 minutes. Turn off the burner and let the soup simmer.

Vegetable soup with pumpkin and red beans

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.;
• Onion - 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 tough skin.

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

Recipe with mushrooms

Tender mushrooms not only add a special taste to the dish, but also imbue it with an autumn aroma.

How much time - 40 minutes.

What is the calorie content - 68 calories.

1. Boil a small saucepan of water.
2. Clean the mushrooms and cut into large pieces.
3. Remove the skins from the potatoes and cut them into similar pieces. Place them together with the mushrooms in boiling water.
4. Chop the peeled onion into thin half rings, and finely chop the carrots as well. Place these products in a frying pan and fry them for six to eight minutes.
5. Add the fry to the pan ten minutes after boiling again.
6. After three minutes, add the beans, rinsed well under running water. Then add finely chopped greens.
7. Cook the soup for five minutes, season, turn off the stove. Let sit for at least fifteen minutes, then serve.

Advice: if you use wild mushrooms and not champignons, you need to first boil them separately, then rinse them, and only then add them with potatoes.

Bean soup with champignons

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.

Soups with canned beans

When you hear about soups with canned beans, you immediately imagine a thick, aromatic and incredibly satisfying dish that seems to be specially created for the cold season. And this is actually true. This bean soup is so rich, delicious and comforting that it's perfect for cold, cloudy days. In addition, soups with canned beans are a lifesaver for housewives who want to feed their family when time is short. Such soups are prepared extremely quickly and simply, saving time and effort, and the final result exceeds all expectations. Try it yourself!

To make soups, you can use canned white and red beans, as well as canned beans in tomato sauce - they will make an incredibly tasty tomato soup without adding tomato puree or fresh tomatoes. Before adding canned beans to the soup, place them in a colander and rinse under running cold water. You can use any broth for making soup - vegetable, meat or mushroom. Potatoes, carrots, onions, celery, mushrooms and some grains such as rice will make an excellent company with beans in the soup, and garlic, black pepper, coriander, cumin, basil, thyme, marjoram, suneli hops and bay leaves will perfectly highlight the taste of legumes. Vegetables can be added to soup in the form of roasted or raw, which allows you to get a dietary version of the dish. Don’t forget about greens - parsley, cilantro or dill will not be superfluous.

The technology for preparing soups with canned beans is incredibly simple - you just need to boil the necessary ingredients in water or broth, and at the end add beans from a jar and spices to taste. Since canned beans do not need to be pre-soaked, boiled or monitored for readiness while cooking the soup, even novice cooks can cope with this task. The preparation of bean soup can be simplified as much as possible if you cook it in a multicooker - to do this, all the components need to be placed in the multicooker bowl, filled with water and set to the required setting. The slow cooker also allows you to get bean soup with a very thick consistency.

Soups with canned beans are a great way to diversify your diet menu, because in terms of their nutritional properties, beans can easily replace meat. Beans are a source of high-quality protein and valuable amino acids, as well as vitamins and minerals important for the body. Thus, by preparing soups with canned beans, you get double benefits - a tasty, filling dish and health benefits. We invite you to see this for yourself using our recipes!

Vegetable soup with canned beans

Ingredients:

1 can of canned red beans, 3-4 potatoes, 1 small onion, 1 carrot, 1 bell pepper, 1-2 tablespoons of tomato paste, vegetable oil, salt and spices to taste, herbs.

Preparation:

Pour 1 liter of water over the diced potatoes. Lightly salt, bring to a boil and cook for about 15 minutes. While the potatoes are cooking, heat the vegetable oil in a frying pan and fry the finely chopped onion until golden brown, about 2-3 minutes. Then add grated carrots and diced bell peppers. Cover with a lid and simmer until soft, about 7-8 minutes, adding a little water. Then stir the vegetables with tomato paste and cook for another 1-2 minutes. Add the frying to the potatoes along with canned beans, rinsed under the tap. Cook for 5 minutes, then add salt and spices to taste. Let the soup simmer, covered, for 15 minutes, then serve, sprinkled with herbs.

Bean soup with mushrooms

Ingredients:

500 g canned white beans, 3-4 large champignons, 1 onion, 1 carrot, 3 tablespoons flour, 1 tablespoon vegetable oil, 2-3 bay leaves, salt and ground black pepper to taste, parsley.

Preparation:

Heat vegetable oil in a frying pan and fry chopped onion for 2 minutes. Add thinly sliced ​​mushrooms and fry for another 2 minutes. Add grated carrots and fry for 2 minutes. After this, add flour, mix thoroughly and cook for about 3-4 minutes. Boil water in a saucepan and add the roast, canned beans and bay leaf. Cook for 10-15 minutes, then add salt and pepper. Sprinkle the soup with chopped parsley, turn off the stove and let the soup steep under the lid for 20-30 minutes.

Bean soup with melted cheese

Ingredients:

1 can of canned white beans, 300 g of meat, 1 onion, 1 carrot, 2 stalks of celery, 2 processed cheese, 2 cloves of garlic, 2-3 bay leaves, vegetable oil, salt and ground black pepper to taste.

Preparation:

Prepare meat broth by boiling meat in a saucepan until tender. Heat a little vegetable oil in a frying pan and fry the chopped vegetables for 5-7 minutes. Add roasted broth, chopped or pressed garlic, processed cheese cut into small cubes and canned beans to the prepared broth. Stir well until the cheese dissolves, add bay leaf, salt and pepper to taste. Cook for about 5 minutes.

BEAN SOUP FROM RED BEANS. FROM SIMPLE!

Ingredients (6 servings):

• beans - 1 cup;
• water – 2 liters;
• carrot – 1 piece;
• salt - to taste;
• tomato paste – 2 tbsp. l;
• parsley - to taste;
• potatoes – 2 pcs;
• freshly ground pepper - to taste

Preparing Ingredients

Soak the beans in cold water overnight.

The next day, drain the water. We wash the beans. Transfer it to a saucepan. Fill with two liters of water.

Cook for about 2 hours until the beans are soft.

Cooking time may vary. It all depends on the type of bean you use.

If desired, drain the bean cooking water. Fill with clean water. And continue cooking the soup on it. In this option, do not cook the beans until fully cooked.

Peel the potatoes. Cut into small cubes.

Grate the peeled carrots.

Wash the parsley. Dry with paper towels. Finely chop.

Cooking soup

When the beans are cooked, add the potatoes and grated carrots. Cook for about 15 minutes.

Now add tomato sauce. Salt. Let's pepper it. Cook for five minutes.

At the end we throw in the greens.

Turn off the fire. Cover the pan with a lid. Let the soup brew for 20 minutes.

Pour into plates. We arm ourselves with spoons and have lunch quickly. Warm and satisfying!

Canned bean soup - simple recipes for making delicious soup

Canned bean soup is a dish that falls into the category of quick, simple and very tasty. There is no need to soak the legumes in advance to help them cook faster. You just need to boil the potatoes, fry the vegetables and add the beans at the very end of cooking. It will take no more than half an hour to do everything about everything. There will be a delicious, aromatic soup on your table.

You can make your own changes to the basic recipe; the taste will differ slightly depending on which beans you choose. Some people like white, others like red, you can take it in tomato or your own juice. If you use legumes in tomato sauce, you can do without tomato sauce, or add just a little, this will make the color more saturated. You can also use fresh tomatoes, from which we remove the skin and grind them into puree.

The broth for soup can be very varied, vegetable, chicken, beef or just water. From a lean dish, you can turn the dish into a meat one by cutting and frying a couple of finely chopped sausages in a frying pan. Smoked meats are an excellent addition; the soup turns out more satisfying and nutritious.

Content:

Bean soup with meat and cheese

Cheese seems like an ingredient that just happened to appear in this soup. But thanks to him the dish turns out very tender.

Ingredients:

• Canned beans - 1 can;
• Beef - 200 g;
• Hard cheese - 150 g;
• Onion - 1 piece;
• Carrots - 1 piece;
• Potatoes - 3 pcs;
• Salt pepper;
• Vegetable oil.

Preparation:

Cut the meat into pieces and place in cold water. Cook for 40 minutes. Add salt and add beans to the soup.

Fry onions and carrots. Pour the mixture into the pan.

Shape the potatoes into cubes and add them to the soup.

Grate the cheese on a coarse grater and sprinkle it on the dish.

How to simply and deliciously cook soup with canned beans

Legumes are a healthy and nutritious product that is sold raw and cooked. Canned beans are ideal for side dishes and main courses, and can also be used in making soups or stews. This is an excellent solution when you need to quickly and effortlessly set the table, serving something tasty and something that everyone will certainly like.

Preparing bean delicacies is quite simple: there is no need for thorough washing and prolonged soaking of canned beans, and they cook for no longer than 10 minutes. Most of these recipes belong to the category of blitz, that is, fast. They are simple and work well even for novice housewives.

Bean soup with meat

Ingredients:

• Canned beans - 1 can;
• Beef pulp - 250 grams;
• Beef broth -250 ml;
• Onion - 1 piece;
• Carrots - 1 piece;
• Potatoes - 4 pcs;
• Bell pepper - 0.5 pcs;
• Garlic - 2 cloves;
• Tomatoes - 2 pcs;
• Vegetable oil - 2 tbsp;
• Paprika pieces - to taste;
• Black pepper;
• Bay leaf;
• Salt.
• Liquid of canned olives - to taste.