Tomato bean soup. Tomato soup with beans and vegetables

Tasty and healthy dish

Tomato soup with beans is not only a very tasty, but also a healthy first course, thanks to its ingredients. Beans, for example, contain many valuable nutrients and vitamins: proteins, amino acids, vitamins B, C, etc.

Beans are a dietary product. It is recommended for people who suffer from various diseases, including heart and vascular diseases, problems with the nervous system, etc. Doctors also advise using the product for people who have undergone major operations, since beans can restore strength and get back on their feet faster.

Tomatoes, in turn, contain iodine, glucose, sodium, iron, manganese, and many vitamins, such as vitamin A, B2, B6, K, E, PP. In addition to being high in vitamins, tomatoes have an anti-inflammatory effect and are an antidepressant. Therefore, it is very necessary to eat them.

Now you can only imagine how many vitamins will be added to your body after one plate of such soup.

Tomato soup with beans originates from Portugal. Let's try to prepare this unusually tasty and healthy dish. See the step-by-step recipe for preparing it below.

Option 1: Classic recipe for tomato soup with beans

The basic recipe uses canned white beans. This simplifies the cooking process somewhat; on the other hand, nothing prevents you from using beans that you have boiled yourself. Sort through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Replace the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until tender without salt or spices.

Ingredients

ripe tomatoes - 500 grams;
two large potatoes;
two liters of prepared broth;
a jar of canned beans - 400 grams of product;
large salad onion;
a bunch of young parsley;
two cloves of garlic;
medium-sized carrot;
vegetable oil;
salt, coriander crushed in a mortar, cumin and pepper.

Step-by-step recipe for tomato soup with beans

Sauté vegetables. To do this, peel and rinse the onion with running water, cut into quarters of rings, peel the carrots, and grate with a coarse grater. Place vegetables in heated oil in a frying pan and fry slowly, stirring occasionally.

Cut the washed tomatoes into large slices and rub through a colander, being careful not to press through the dense parts. We discard the remaining mass in the colander, and what has passed through it can be passed through a large sieve this time, removing seeds and remaining skin.

Pour the tomato puree into the browned sauté, lightly pepper and add a little salt. Reduce heat to minimum, crush and add peeled garlic to fry.

Let the broth heat up and meanwhile peel the potatoes. After rinsing, cut into narrow short pieces and place in a pan. After boiling, boil for about eight minutes and add the beans strained from the sauce. Cook until the potatoes are ready.

After adding the roast to the soup, stir, season with spices and add salt to the required level. Cook for another ten minutes and let it brew for exactly the same amount of time.

How to cook soup - main steps

Peel the onions and carrots. Cut the onion into small pieces, grate the carrots. Place the prepared vegetables in a preheated frying pan.
Wash the tomatoes and grate them to make tomato puree. You can make puree in another way: on each tomato, make two cuts perpendicular to each other. Then immerse the tomatoes in boiling water for 30 seconds and quickly remove. Wait for them to cool and then remove the skin from each one. Cut them in half and place in a blender bowl. Turn it on at maximum speed to get a uniform mass without lumps.
Add tomatoes to the frying pan with other vegetables and simmer, wait until the contents of the frying pan boil, and then put on low heat to simmer.
If there are no tomatoes, then you can add tomato paste instead - 1-1.5 tablespoons.
Grate the garlic on a fine grater or squeeze it out using a garlic press and add it to the frying pan with other vegetables.
Salt, pepper and season the contents of the frying pan to taste. Dried basil or marjoram can be used as a seasoning. If you want to prepare a spicy tomato soup with beans, then you need to add chili pepper (for the spiciness of the dish). The pepper must be washed, peeled (cut out the seeds), finely chopped and placed in a frying pan.
Pour canned beans into boiling water. If you use regular beans rather than canned ones, then you first need to soak them overnight in cold water. The next day, drain the water and boil the beans in boiling water for 15-20 minutes. And instead of ordinary water, use broth (chicken, beef), then the taste of the soup will be richer.
Peel the potatoes, cut them into small cubes and send them to cook in a saucepan.
When the potatoes and beans are cooked (15 - 20 minutes), add the entire contents of the pan, let the pan boil and boil everything together for 10 - 15 minutes.

If there is not enough salt or seasoning, then add salt and pepper again and you can turn it off. Tomato puree soup with beans is ready. If in the end you find the finished soup a little sour, you can add a little sugar to the pan - it will remove excess acid and make the soup ideal in taste. Also, if you have spinach, you can add it to the finished soup. To do this, chop it finely and place it in a saucepan.

Tomato soup with regular fresh or canned beans should be served hot. You can decorate the dish with fresh herbs (parsley, dill, green onions), pre-cut into small pieces.

Garlic buns, rye crackers or croutons will go well with this soup. You can also put one spoon of sour cream on everyone’s plate, then the taste of the tomato-bean soup will be unsurpassed. Bon appetit!

Complexity

One of the popular dishes of Spanish cuisine is cold gazpacho soup. It is traditionally prepared from raw vegetables, crushed into puree. The basis of the dish is tomatoes. Housewives in different parts of the world liked the soup so much that now there are many recipes for this first course.

So let's talk about how to make tomato bean soup. There are several options, each worthy of special attention.

Tomato soup with beans, broccoli and sweet peppers

Ingredients:

0.7 l - 1 l of water (depending on the desired thickness of the soup);
1/3 cup dry red beans (or other variety);
1 sweet pepper;
1 large tomato (or your favorite tomato paste or tomatoes in their own juice, juice);
4-6 pcs. broccoli florets;
2 potatoes;
vegetable or butter;
salt to taste.

First of all, prepare the beans. I prefer red, it seems to me to have a richer taste (and is rich in iron!). The dry ones are sorted by hand to remove small debris. Then I rinse in running water. I fill it with clean water overnight and change it again in the morning.
I boil until fully cooked - the beans remain whole, the skin does not burst, but the inside of the bean is soft. Then I’ll finish cooking it with vegetables.
I fry the sweet pepper in vegetable or butter, after cutting it into small cubes.
As soon as the pepper is browned, I put 1 fresh tomato, also diced, in the pan. Simmer two vegetables together until completely softened.
I add potatoes (cut into strips) to the boiled beans, along with stewed vegetables and broccoli florets. Salt.
Cook until potatoes and broccoli are ready. And this is about 5-7 minutes.
Tomato soup with beans turns out to be a beautiful rich color - green broccoli, red peppers, brown beans. Not only does it look delicious, but it tastes great too!

When serving, you can sprinkle with fresh herbs to taste, which will add brightness and aroma.

Recipe No. 1

The first recipe for making tomato soup with beans can be called the easiest and most often found in various cookbooks.

Ingredients:

Cooking method:

When all the ingredients are available, you can start cooking. First, sort through, if necessary, and soak the beans in water for 1-2 hours.
After soaking, place the legumes in the pan in which you are going to cook your dish and add water.
The quantity can be varied as desired, but the recommended volume is 1.5 liters.
Boil the beans for a quarter of an hour, and then add potatoes, cut into small pieces (naturally, the root vegetable must be peeled before chopping).
Cook everything together for another 20 minutes.
While the potatoes and legumes are cooking, you can do other things.
Heat the frying pan thoroughly and add the butter.
When it melts, add leeks, chopped into strips, and cover the dish with a lid.
After the onion has been stewed for 10 minutes, add carrots, chopped on a coarse grater and chopped celery.
It is recommended to simmer all ingredients under the lid for at least a quarter of an hour.
Then try to see if the beans and potatoes are cooked in the pan; if so, then you can send the contents of the pan there.
If the legumes and root vegetables are not ready yet, then simmer the vegetables until the first ones are ready.
When you combine the ingredients, salt and pepper the dish, and add nutmeg.
Bring the contents of the pan to a boil and add a spoonful of tomato paste.
Mix all ingredients thoroughly and let the soup simmer.
Taste a little broth, add any missing seasonings if necessary, as well as chopped parsley.
Cook the dish for 5-10 minutes over low heat and you are ready to eat.
By the way, it is not recommended to reheat this first dish, as it will lose its taste. Therefore, it is better to cook for one time.

Bean soup with tomatoes recipe

This cooking method will appeal to tomato lovers. It always sounds like summer, very juicy and aromatic.

To prepare tomato soup with beans you need to prepare:

200-300 g beans;
6 potatoes;
onion;
carrot;
tomato paste;
salt pepper.

The beans are immersed in cold water and cooked until relatively done, when the beans are already quite soft. After this, the diced potatoes are loaded into the pan. While it is cooking, the vegetables are finely chopped and thrown into a heated frying pan. Add a tablespoon of paste to the sauté or grate 2 ripe tomatoes. In summer, bell peppers and herbs are added if desired. When the beans and potatoes are ready to eat, the stewed vegetables are immersed in the soup and after boiling once, the first dish can be served.

If you add 0.5 cups of cold water during cooking, the beans will cook much faster. This must be done several times.

Recipe No. 2

Ingredients:

Canned white beans – 1 can;
Medium-sized tomatoes – 8 pcs.;
Onions, carrots 1 pc.;
Smoked pork – 100 g:
Celery petioles – 1-2 pcs.;
Tomato juice – 300 ml;
Vegetable (olive recommended) oil – 4 tbsp. l.;
A mixture of your favorite herbs, salt and spices to taste.

Cooking method:

Recipe No. 3

The option for preparing soup according to this recipe is suitable for those who have a multicooker in the kitchen. Although the dish is not prepared quickly, the taste is simply excellent.

Ingredients:

Canned beans (can be in tomato sauce) – 1 can;
Beef – 300 g;
Raw potatoes – 2-3 medium-sized tubers;
1 onion;
Carrots – 2 pcs. small size;
Tomato juice – 250 ml (if you add beans in tomato sauce to the soup, the amount of juice can be reduced to 150 ml);
Water – 2 l;
Vegetable oil – 1 tbsp. l.;
Salt, pepper and spices to your taste.

Cooking method:

Place the meat, previously chopped into small pieces, into the multicooker bowl, legumes (if you used them in sauce, you can not drain them, but add them to the soup), peeled carrots and cut into thin slices.
Pour all the ingredients with water and cook on the “Stew” mode for an hour and a half.
While the dish is simmering in the slow cooker, you can prepare a dressing for the soup.
To do this, pour vegetable oil into a heated frying pan, add finely chopped onion and a second carrot, chopped on a coarse grater.
Fry the vegetables until golden brown, then add tomato juice and simmer everything together for 20 minutes.
When the multicooker notifies you that the mode has ended, add peeled and diced potatoes to the bowl.
Add the prepared dressing to the soup base.
Salt and pepper your first dish, place a bay leaf and other favorite seasonings there.
Then mix everything thoroughly and continue cooking on the “Stew” mode for another 1 hour.

Option 3: Minestrone - tomato soup with beans

There are countless recipes for this soup, and its name literally means “big soup.” Of course, this does not mean the quantity of the dish, but a significant number of components included in it. You can choose the recommended spices to suit your taste, or you can take ready-made “Italian herbs” and add a pinch of a mixture of aromatic peppers to them.

Ingredients

1300 grams of tomatoes;
large onion, salad variety;
one and a half liters of chicken broth;
two stalks of celery;
small carrot;
two hundred grams of green beans;
a third of a glass of fine pasta filling;
dessert spoon of chopped garlic;
beans, colored - 0.5 liter jar;
two tablespoons of sunflower oil;
half a glass of grated cheese;
table salt, a spoonful of herbs and two spoons of chopped fresh basil.

How to cook

For our soup we need pureed tomatoes. Wash them and cut them into large slices, rub them forcefully through a colander, leaving the skin and dense parts of the pulp on it. Stir the puree with a fork and pick out any noticeable pieces of skin if they do get through the grate. Using an immersion blender, puree the puree again and put it in the refrigerator temporarily.

After removing the husk, wash and cut the onion into small squares. Heat a large pot with two tablespoons of oil, saute the onion until golden brown over low heat, stirring as necessary. Chop the carrots along with the celery, chop or grate the garlic. Place the garlic in the fryer and warm it up a little, then add the rest of the chopped vegetables and cook until they soften.

Add green beans cut into short slices, season with spices, pepper, add a little salt, simmer for three minutes and pour in the broth. Add and stir the tomato puree, cover with a lid and adjust the temperature to a very low simmer.

After boiling for about ten minutes, add canned beans and pasta. Stir, cook the soup until the pasta is ready, then add enough salt and lightly pepper. Serve sprinkled with basil and grated cheese in bowls.

Recipe No. 4

Ingredients:

Beans (preferably canned) – 500 g;
Tomato puree – 500 g;
Vegetable or meat broth of your choice – 500 ml;
2 onions;
Vegetable oil – 50 ml;
Ground chili pepper (use the amount to your taste);
Fresh parsley, salt and spices to taste.

Cooking method:

As you can see, there are a lot of options for preparing tomato soup. Having tried several different recipes in your kitchen, you will soon find your favorite, and perhaps create a new one. In general, cook with pleasure, pamper yourself and your family with new culinary masterpieces!

Tomato soup is perfect for the winter season; vegetables and beans make the soup filling, and its bright taste lifts your spirits.

Compound:

500 gr. canned white beans 2 carrots 1 onion 2 stalks of celery 2 cloves garlic 250 ml. tomatoes in their own juice (without skin) 1 tbsp. tomato paste 4 tbsp. vegetable oil pinch of oregano pinch of black pepper 1 bunch of parsley salt to taste 0.5 tsp. sugar water

Preparation:

Preparing tomato soup does not take much time; in just an hour you will have a tasty, aromatic and very healthy soup for lunch.
Drain the liquid from the beans and transfer to the pan in which you will cook the soup. Pour water over the beans to cover them by about 2 cm. Place the pan on the heat and bring to a boil. Cook the beans for about 10 minutes. Place the frying pan on the fire. Add vegetable oil, and as soon as it heats up, add the onion, cut into thin quarter rings. When the onion becomes soft, add carrots, cut into small cubes, into the pan. Fry the carrots until half cooked. Add chopped celery stalk to the pan. Cook for about 5 minutes. Puree the tomatoes in their own juice in a blender and add to the vegetables in the pan. Immediately add salt, oregano, black pepper and tomato paste. To soften the sour taste, add 0.5 tsp. Sahara. Cook the sauce after boiling for 10 minutes. Transfer the finished sauce to a saucepan with beans. If the soup is too thick, add a little boiling water, although we liked the thick soup better. Cook the soup for another 10-15 minutes (depending on the cooking time of the soup, the vegetables will be al dente or fully cooked, it all depends on your preference). Serve tomato soup with parsley. How
to make lean tomato soup with beans without meat? General principles of preparation. TOP - 4 step-by-step recipes with photos. Video recipes. Contents of the article: Lenten dishes, which are cooked without meat and other animal products, are included in the menu of vegetarians or those who fast for religious reasons. Such dishes are healthy, dietary, tasty and very varied. An excellent first course recipe is lean tomato soup with beans. There are also many options for its preparation, so in this review we will consider the most popular and interesting ones.

Canned Bean Soup

If you don’t have enough time for lengthy processes, prepare soup from canned beans. This action will take you no more than 15 minutes.

All you need to do is prepare all the necessary ingredients:

a couple of medium-sized onions;
50 g butter;
3 cloves of garlic;
1 tbsp. l. tomato paste;
half a liter of chicken broth or plain water;
1 teaspoon sugar;
canned red beans in a jar;
oregano (fresh or dried).

The following steps are followed:

The brine is drained from the jar of beans.
Heat up a frying pan with oil, fry chopped garlic and onion.
Pour in the paste or grated pulp of fresh tomatoes.
Read also: Step-by-step recipe for lentil cutlets - tasty and simple
Stirring, simmer everything over medium heat for 3 minutes.
Diluted with broth and beans.
Add sugar, oregano, salt, and hot pepper.
Boil for 5 minutes.

Beans should only be salted at the end of cooking, otherwise they will become tough.

How to cook tomato soup with beans - general cooking principles

Lenten bean soup can be made from any type of legume: fresh or frozen green beans, or canned beans. However, dry legumes are most often used.
If using dry beans, pre-soak them for 7-8 hours to help them cook faster. This technology will further reduce fermentation in the intestines after eating soup.
Soak the beans in cold boiled water, otherwise they may ferment during the soaking process.
If you are preparing the dish on a hot day, then put the beans in the refrigerator to soak. At other times of the year it can be left at room temperature.
For tomatoes, use ripe and red tomatoes. Canned fruits are also suitable, or in extreme cases, tomato juice or sauce.
Don’t forget about greens; they should be a necessary element at any time of the year.
Beans of different colors are suitable for soup: white, red, colored.
It is advisable not to use different varieties of beans in one dish, because... They cook for different amounts of time.
You can prepare lean soup on the stove in a saucepan or in a slow cooker.
To reduce foaming when cooking beans, add 1 tbsp to the pan. vegetable oil.
When cooking beans, do not cover the pan with a lid, otherwise they will darken.
Start testing the readiness of the beans after 40 minutes. Take out 3 pieces, if they are soft, then it is ready. If at least one is tough, continue cooking. Because raw beans contain dangerous substances for the human body. Take a second test after 10 minutes.

Wonderful tomato soup with beans and croutons will diversify the menu at any time of the year. In winter it can be cooked thicker and richer, and on summer days it can be cooked thinner and lighter.

Calorie content per 100 g - 86 kcal.
Number of servings - 4
Cooking time: 1 hour, plus time for soaking beans

Ingredients:

Beans - 1 tbsp.
Carrots - 1 pc.
Salt - 1 tsp. or to taste
Potatoes - 3 pcs.
Tomato paste - 3-4 tbsp.
Ground black pepper - a pinch

Step-by-step preparation of tomato soup with beans (classic recipe):

To make the beans cook faster, soak them first. This will soften the beans well.
Afterwards, rinse and boil the beans. 5 minutes after boiling, drain the water and add fresh beans.
Peel, wash and chop the potatoes and carrots. Place in a saucepan, add water and boil.
When the vegetables are ready, add the boiled beans and tomato paste to the pan.
Season the soup with salt, spices and herbs.
Boil the first dish for another 5 minutes and serve it to the table.

The recipe for lean tomato soup with beans is a complete, satisfying dish.
At the same time, lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians. In addition, it is very good for health, because... beans contain many essential substances for our body. Ingredients:

Beans - 1 tbsp.
Carrots - 1 pc.
Tomato paste - 150 g
Onion - 1 pc.
Olive oil - 3 tbsp.
Spices - to taste
Salt - 1 tsp. or to taste

Step-by-step preparation of tomato puree soup with beans:

Cover the beans with cold water and leave in the refrigerator for a day.
Drain the beans, add 2 liters of cold water and boil until tender, so that they are slightly overcooked.
Remove the beans from the pan, and add water to the broth in which they were cooked to make 2 liters of broth. Boil this broth.
Chop the carrots and onions. Sauté in olive oil in a frying pan until translucent and soft.
Blend beans, carrots and onions with a blender until smooth and puree-like consistency.
Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
Add tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato and bean soup using canned beans is an unusually tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.
Ingredients:

Canned beans - 400 g
Water - 2-2.5 l.
Potatoes - 2 pcs.
Tomatoes – 0.5 kg
Onion - 1 pc.
Garlic - 2 cloves
Carrots - 1 pc.
Parsley - 1 bunch
Salt - 1 tsp. or to taste
Ground pepper - to taste
Vegetable oil - 3 tbsp.

Step-by-step preparation of tomato soup with canned beans:

Peel the onion and carrots, cut into small pieces and place in a preheated frying pan with vegetable oil.
Wash the tomatoes and grate them. Tomato puree can also be made in another way. Make two cuts perpendicular to each other on the tomatoes, place them in boiling water for 30 seconds and remove. Cool slightly, remove the skin and blend with a blender until smooth.
Add the tomato mass to the pan and bring to a boil. Turn on low heat and simmer for 10 minutes.
Squeeze the garlic through a press and add it to the frying pan with the vegetables.
Season the contents of the pan with salt, pepper and your favorite spices.
Boil water and place canned beans in it.
Peel the potatoes, cut into small cubes and place in a saucepan.
After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the frying pan, boil and cook for 10-15 minutes.
Taste the soup and adjust it with salt and ground pepper if necessary.
Garnish the dish with parsley and serve hot.

This tomato soup recipe is easy to make and delicious!
It is light and rich at the same time. The dish is enriched with fiber and carbohydrates and contains very little fat. Ingredients:

Canned red beans in their own juice - 800 g
Puree tomatoes - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Thyme - 5 sprigs
Olive oil - 3 tbsp.
Freshly ground chili pepper - to taste
Salt - 1 tsp. or to taste
Parsley - bunch
Roll for croutons - 4 slices

Step-by-step preparation of tomato soup with canned red beans in its own juice:

Cut the onion into strips and saute in a frying pan in olive oil for 2-3 minutes until transparent.
Peel the garlic, cut into small pieces and add to the onion. Continue sautéing for another 2 minutes. Then season with freshly ground chili pepper.
Add tomatoes and thyme to the pan, add salt and stir.
Drain the beans through a colander and place in a saucepan.
Place the onion and tomato mixture into the pan.
Mix everything and heat for 5 minutes.
Pour hot water over the ingredients, adjusting the thickness of the soup to your taste, and boil.
Season with salt and pepper and cook for 3 minutes.
Add finely chopped parsley and turn off the heat.
By this time, make crackers out of the bun by cutting it into cubes and drying it in the toaster.

Step 1: prepare the ingredients.

First of all, turn on the stove to a high level and place a kettle filled with ordinary running water on it.
Then, using a knife to cut vegetables, peel the onions and garlic and rinse them under cold running water along with the tomatoes and parsley to remove any kind of contamination. Afterwards, dry the onions and garlic with paper kitchen towels, and simply shake the greens over the sink, thus getting rid of excess moisture. Now put them one by one on a cutting board and chop them, dice the onion to 1 centimeter, just finely chop the garlic and herbs. Place the cuts into separate deep bowls. We make a cross-shaped cut on each tomato, put them in a deep bowl and pour boiling water from the kettle. Soak the tomatoes in hot water for 30 - 40 seconds

and using a slotted spoon, transfer them to a deep bowl with cold running water. After they have cooled, remove the skin from the tomatoes, cut each into 2-3 parts, place in a clean and dry blender bowl and grind at high speed until a homogeneous mushy mass without lumps. Leave the resulting mass in the bowl. Using a canning key, open a can of canned beans. We also put olive oil, salt and all the spices indicated in the ingredients on the kitchen table.

Step 2: sauté onion and garlic.

Now turn on 2 burners on the stove, put a kettle with 1 - 1.5 liters of clean distilled water on one of them and bring it to a boil. The amount of liquid depends on how thick the soup you want to make. On another we place a deep 3 liter pan with a thick non-stick bottom and pour 3 tablespoons of olive oil into it. When the fat is hot, add the onion and, stirring the vegetable with a kitchen spatula, simmer for 2 - 3 minutes
until soft.
Then add chopped garlic to it and saute them together for another 2 minutes
.

Step 3: Bring the soup to full readiness.

When the vegetables in the pan have the desired soft texture, add chopped tomatoes, 1 teaspoon of ground thyme, salt and ground black pepper to taste into the same container.
Using a slotted spoon, mix the spices with the tomato-vegetable mixture and allow the mixture to boil. During this time, place the beans in a colander and leave them there for 1 - 2 minutes,

to drain off the remaining marinade.
When the first bubbles appear on the surface of the tomato mass, add the legumes to the pan, stir with a tablespoon and let them steam for 5 minutes
.

Then, using a kitchen towel, remove the kettle with boiling water from the stove and pour the hot liquid into the pan with the simmering vegetables, dilute the soup with boiling water as you like. Then bring the first hot dish to a boil again, add half the chopped parsley and 3 teaspoons of universal seasoning to the almost finished soup. Boil the soup for 1 – 2 minutes

, turn off the stove, cover the pan with a lid and let it brew for
5 - 6 minutes
. Then, using a ladle, pour the first hot dish into deep plates, sprinkle each portion with the remaining parsley and serve to the dinner table.

Tomato soup with red beans and corn

The soup with Mexican notes is very spicy and original. And the aroma of smoked bacon is unlikely to leave anyone indifferent. We recommend preparing a simple but very tasty tomato soup.

Ingredients:

1 can of red beans with corn in Mexican Bonduelle sauce
200 g canned green peas
8-10 strips of bacon
500-600 ml tomato juice
a couple of tablespoons of ketchup
half a tablespoon of Tabasco sauce
salt, pepper, bay leaf
cilantro or parsley

Preparation:

Add chopped onion and bacon to the pan and fry for 5 minutes until golden brown. Pour tomato juice over the bacon and onions, cook for a few minutes, then add the Bonduelle beans and corn along with the sauce, ketchup and cook for a couple of minutes. Then add peas, Tabasco sauce, salt and spices. Boil the soup for a few more minutes and pour into bowls, garnishing with chopped herbs.

Gordon Ramsay is a popular British chef and TV presenter whose restaurants receive high praise from guests and critics. And today he is sharing a recipe for delicious Mexican tomato soup with beans.

Ingredients:

1 large red onion
a little chipotle (can be replaced with regular chili pepper)
1 tsp cumin
1 tsp dry oregano
clove of garlic
1 tsp Sahara
1 tbsp tomato paste
200 g chopped tomatoes (or canned)
1 can red beans
1 liter vegetable or chicken broth
1 avocado
some full-fat cheese

Preparation:

Chop the onion and fry in a deep frying pan with oil, add chopped chipotle or chili, cumin, oregano and garlic. Saute the onion with spices until the onion is soft. Then add sugar to soften the heat of the pepper and simmer for another couple of minutes. Then add tomato paste, tomatoes and beans. Pour the broth over everything and reduce the heat, stirring thoroughly, and bring to a boil. Boil the soup for 15 minutes so that the pepper gives off its heat. Mexicans add pieces of avocado and cheese when serving - this helps balance the spiciness of the soup.

Cook's tip: before adding spices to the soup, in order for them to release all their spiciness and fully reveal the taste, we recommend frying the spices in a frying pan and then grinding them - only after that add them to the dish.

Another variation of Italian white bean and tomato soup, with the addition of basil. The soup will appeal to lovers of savory dishes, and its rich consistency will relieve hunger for a long time.

Ingredients:

200 gr. vermicelli
1 can of beans
1 can of tomatoes
onion
a couple of cloves of garlic
vegetable stock cube
1 bunch fresh basil
salt and pepper

Preparation:

Boil vermicelli first. Fry the onion and garlic in a little oil, add the tomatoes and beans, mix well, add the broth and let simmer for 15 minutes without covering the lid. Then add the boiled pasta, salt, add spices and bring to a boil. Finely chop the basil and add to the soup, leaving a few leaves for decoration. Enjoy this spicy and aromatic soup, Italian style!

Mushrooms come to the aid of avid meat eaters during Lent - they go well with various foods, are very healthy and nutritious. We suggest preparing a lean soup from mushrooms, beans and tomatoes.

Ingredients:

150 g dry beans
150 g mushrooms
3-4 potatoes
one onion
one small carrot
tomato paste
dill
salt and pepper

Preparation:

Boil the beans until tender, and in the meantime, peel and cut the vegetables - potatoes into cubes, onions and carrots into small cubes, and mushrooms into plates. After the beans are ready, add chopped potatoes to them and start frying.

Heat a little oil in a frying pan, fry the onions and carrots, after the vegetables have softened, add the mushrooms and stir-fry them for a few minutes until soft. Dissolve 1 tablespoon of tomato paste in a glass of water and pour into the roast. After a couple of minutes of simmering, send the frying to the beans and potatoes. Boil the soup for a few minutes, then turn it off and let it brew thoroughly. Garnish with herbs when serving.

Are you looking for a recipe for a hearty, healthy, simple and delicious soup? Prepare tomato soup with beans and you will provide yourself with energy for several hours.