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Bean Soup Recipes

red bean soup recipe

30 minutes

60 kcal

5 /5 (1 )

Soup should not only be tasty, but also healthy. And for this you need to use healthy ingredients, such as beans. Fresh bean soup cannot be made quickly, so many people refuse this idea.

But there is an option for those who don’t have enough time to cook, but want to eat healthy - delicious bean soup made from red beans, which can be bought ready-made in supermarkets. Canned beans need to be cooked for just a couple of minutes, and therefore the soup can be prepared in just half an hour. If you are interested in this option, then read the recipes and try cooking yourself. I'm sure you'll like it.

How to choose the right ingredients

Do not take cheap canned goods, as they will spoil the entire taste of the soup.
Look carefully at the packaging and date of manufacture. If the can is dented and worn, then you should not take such beans.
All vegetables must be fresh and unspoilt. Even if you cut it out, the bad taste may still remain.

Bean soup without meat

Kitchen appliances and utensils: spoon, knife, saucepan, frying pan, grater, board.

Ingredients

Canned beans	375 g
Water	2.3 l
Potato	2.5 pcs.
Carrot	1.5 pcs.
Onion	1.5 pcs.
Garlic	2 cloves
Tomatoes	3 pcs.
Cilantro	1 bunch
Black pepper	1.5 tsp.
Salt	2.5 tsp.

Cooking process

Peel, wash the potatoes and cut into pieces.
Let the water heat up, pouring the potatoes into it.
Grind the carrots and tomatoes on a grater.
Chop the onion and garlic into smaller pieces.
Pour a little oil into the pan and fry the onion in it.
After a couple of minutes, add carrots, garlic, and tomatoes to the onion and simmer for 5 minutes.
When the potatoes boil and cook for 5 minutes, add the fried vegetables to the pan.
Place the beans there.
When the soup boils again, add finely chopped cilantro, stir and cook for another 5 minutes.

Recipe video for Lenten Vegetarian Red Bean Soup

This video shows how to make red bean soup. The video is simple and has pleasant music, and the comments are clear and understandable, so you will find this video useful.

Red Bean Soup

Red Bean Soup is a vegetarian soup with beans and vegetables, part of a series of simple and healthy dishes. For meat eaters, the same soup can be prepared with meat broth.

Boiled or canned beans - 250 gr.
Any broth or water - 1.5 liters
Potatoes - 1 pc.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 1 clove
Tomatoes - 2 pcs.
Cilantro - 1/2 bunch
Black pepper - 1 tsp.
Salt - 2 tsp.

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Bean soup in a slow cooker

Cooking time: half an hour.
Number of servings: 4-5.
Kitchen appliances and utensils: kettle, spoon, board, grater, knife, slow cooker.

Ingredients

Cooking process

Wash and peel the vegetables.
Chop the greens and onions, and grate the carrots.
Cut potatoes and sausages into small pieces.
Set the “Fry” mode for 5 minutes on the multicooker, pour in the oil and add carrots and onions.
Fry the vegetables until the end of the cycle, remembering to stir.
Then place the potatoes, sausages, greens and beans into the bowl.
Boil water in a kettle and pour it over the vegetables.
Add salt, stir and close the multicooker.
Set the “Cooking” or “Soup” mode for 25 minutes.

Video recipe for making bean soup from canned red beans

Watch this video to remember exactly what to put in what and how to cook. The video is not very short, but very useful.

DELICIOUS CANNED RED BEAN SOUP IN A MULTICOOKER, HOW TO MAKE BEAN SOUP

Bean soup. How to make delicious canned red bean soup, bean soup recipe. Bean dish. Recipes for a slow cooker.
RECIPE: 1 CAN - CANNED RED BEANS, 200 GRAMS - SMOKED SAUSAGE, 1 - CARROTS, 1/2 - ONIONS, 4 - MEDIUM POTATOES, GREENS, SALT.
COOKING TIME: 5 MINUTES – “ROASTING” FUNCTION, 25 MINUTES – “MULTICOOK” FUNCTION, 130C – TEMPERATURE.

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Beans are a filling and healthy product with a high protein content.

Red bean soups are always aromatic, tasty and bright.

Add new dishes to your diet with a selection of the most interesting red bean soup recipes.

Red bean soup - general principles of preparation

Bean soup is cooked with or without the addition of meat, since beans contain protein and in themselves are an excellent alternative to replace meat products for vegetarians or during fasting.

To prepare soups, both dry and canned beans are used. In the case of canning, the time spent on cooking soup is significantly reduced - this is what housewives think. In fact, dry beans don’t require much effort either. The main thing is to soak it a few hours before cooking, and then boil it until half cooked in plenty of water. One way or another, the soup turns out delicious with both dry and canned red beans.

Usually vegetables are added to soups: onions, carrots, garlic. Potatoes are rarely added. Beans also go well with cheese products, spices, herbs, and mushrooms.

To make the soup tastier and more nutritious, the vegetables are first sautéed in oil and then added to the broth along with the beans.

The soup is served mainly with sour cream.

1. Thick bean soup made from red beans and meat in a pot

A kilogram of beef;

200 grams of red beans;

One eggplant;

A liter of meat broth;

6-7 potatoes (about 800 grams);

70 g tomato paste;

Garlic clove;

Spices, salt, suneli hops;

Basil greens, cilantro;

To serve, sour cream and fresh tomatoes.

1. We choose beef based on our preferences. If you prefer a fatty, rich soup with a thick, rich broth, then it is better to choose beef with layers of fat, for example, ribs. If you want a less calorie dish, it is better to take lean meat and pulp.

2. Cut the meat into small cubes, about 3-4 cm in size.

3. Peel all the vegetables and cut them: potatoes, eggplant, carrots into large cubes, garlic into slices, onion into half rings.

4. Soak the beans for an hour, then rinse and boil until half cooked.

5. Salt and season the broth with spices, mix it with tomato paste.

6. Distribute all ingredients into portioned pots. We place vegetables and beans in a chaotic order, placing the meat in the middle. Fill with broth.

7. Place the pots of soup in an oven preheated to 160 degrees for an hour and a half.

8. Serve garnished with chopped basil and cilantro.

2. Red bean soup with tomatoes in a slow cooker

Half a kilo of chicken;

230 g red beans;

Chili pepper pod;

Two potatoes;

Two spoons of tomato paste;

Two large tomatoes;

Vegetable oil;

Salt, spices;

A clove of garlic.

1. Rinse the beans and soak them in cold water for 2-4 hours.

2. Cut the washed chicken into large pieces and dry.

3. Pour vegetable oil into the multicooker bowl, lay out the meat, and fry on the “Fry” mode.

4. Add onion half rings and continue cooking at the same level.

5. As soon as the onion softens and acquires an appetizing golden color, add chopped garlic and fry for 5 minutes until it has a characteristic garlic aroma.

6. Add diced tomatoes and tomato paste, stir, cook on the “Fry” mode for another 15 minutes.

7. Add the beans, washed again, potato cubes, mix.

8. Pour a liter or two of water, depending on how thick the soup we want to get. Add salt and spices.

9. Cook red bean soup using the “Soup” or “Stew” mode for an hour and a half.

10. 10-15 minutes before readiness, add chopped chili pepper and finely chopped herbs to the dish.

3. Bean soup made from red beans with vegetables in meat broth

1.2 liters of meat broth;

50 grams of parsley roots;

Two potatoes;

300 g red beans (cons.);

A clove of garlic;

Spices, salt, herbs;

Croutons for serving or 400g bread and butter for making croutons.

1. If there are no ready-made croutons, cut the bread into small cubes or strips. Heat the oil in a frying pan, fry the bread until golden brown and lightly crunchy, transfer the croutons to a paper towel to drain excess oil.

2. Place chopped parsley roots and shredded carrots in another frying pan, simmer both ingredients until soft.

3. Pour in a third of a glass of broth, add finely chopped onion and garlic, salt and pepper. Simmer until the onion is transparent.

4. Place potato cubes in the remaining broth and boil until tender.

5. Pour the potatoes along with the broth into the blender bowl, sauté the vegetables, and achieve homogeneity.

6. Transfer the puree soup back into the pan and add the canned beans.

7. Bring to a boil over low heat, season if necessary, add herbs, cook for 5 minutes and turn off the gas.

8. Serve the soup with fresh croutons.

4. Red bean soup with mushrooms

Half a chicken;

Can of red beans;

200 grams of champignons;

Onions, carrots;

Potatoes - 3-4 tubers;

Dill, salt, laurel leaves.

1. Fry, add salt, onion half rings along with sliced champignons until tender.

2. Boil the chicken until cooked.

3. Place potatoes cut into small slices and grated carrots into the strained broth.

4. As soon as the vegetables are cooked, add pieces of meat, mushroom sauté, and beans without liquid to the soup.

5. Add fresh herbs, spices, salt to taste, throw in a couple of bay leaves.

6. Cook for 5-8 minutes. Serve with sour cream or mayonnaise.

5. Bean soup made from canned red beans with cheese

Can of white beans (natural);

Can of red beans (natural);

200 grams of processed cheese;

Two celery roots;

Garlic, olive oil;

One and a half liters of water;

Salt pepper;

200 ml dry wine (white).

1. Cut the onion and celery into small pieces.

2. Fry both ingredients in hot oil, first add the onion and fry it until soft, then add the celery and fry for 2-3 minutes.

3. Pour wine into the vegetables, simmer over low heat, stirring from time to time, for 10 minutes.

4. Boil water in a saucepan, add melted cheese, stir.

5. As soon as the cheese broth boils, add both types of beans without brine, fried vegetables, salt and spices.

6. Simmer for 5 minutes, without letting it boil.

7. Add chopped garlic to the prepared red bean soup and leave, turning off the gas, for 10-15 minutes.

8. Serve with greens.

6. Red bean soup with smoked meats in a slow cooker

A glass of red beans;

150 grams of smoked bacon;

Three cloves of garlic;

A third of a glass of tomato sauce;

30 ml olive oil;

Three stalks of celery;

Chili pod;

Spices, salt;

Black and allspice peas;

Two carrots;

250 grams of cured sausage.

1. Soak the beans the evening before preparing the soup. Rinse the beans, put them in a saucepan, and add two liters of water. Cook for about 30-40 minutes.

2. Cut the onion into small cubes, chop the garlic and chili.

3. Pour oil into the multicooker, set the “Frying” mode, wait until the oil warms up.

4. Lay out the onion, fry for a couple of minutes, add chili and garlic, cook all together for 2-3 minutes.

5. Add carrots, cut into strips, fry them until soft, about 5 minutes.

6. Add finely chopped celery to the vegetables in a bowl, fry until lightly browned and immediately pour in the tomato sauce.

7. We also put spices, pepper and salt here.

8. Switch the multicooker to the “Stew” mode and simmer the ingredients in it for 5 minutes.

9. Add pieces of bacon and raw smoked sausage fried in a frying pan, add boiled beans.

10. Fill with boiling water to the desired thickness.

11. Cook for 30 minutes, closing the multicooker lid.

12. Serve with sour cream and herbs.

Red bean soup. Red Bean Soup - Helpful Tips and Tricks

You can adjust the thickness of the soup based on your preferences. Some people like it with more broth, others like thick soups.

Add spices wisely; they are needed only to add aroma and pleasant taste notes, and not to overshadow the taste of the main ingredients of the soup.

Bean soups made from red beans, cooked in a cauldron, slow cooker or oven, are more aromatic and richer.

Bean soups are popular in many countries. Previously, it was the food of the poor, as beans are very filling and inexpensive. Nowadays, red bean soup can be included in the most sophisticated restaurant menus. But, of course, such a dish can be prepared at home.

The main ingredient of bean soup is, of course, beans. To prepare the first course, you can use dry beans or canned food. In the latter case, the soup can be cooked much faster; the beans from the can should be rinsed and added to the pan when all the other ingredients are almost ready.

If dry beans are used for soup, they must first be boiled. The beans take a very long time to cook, about 4 hours. To speed up the process, you need to soak the beans in cold water in advance. If the soaking time is 6-8 hours, the cooking time will be halved.

As a rule, red beans are boiled separately, as they strongly color the broth. To get a clear soup, the beans should be cooked until tender, rinsed well and only then dipped into the prepared broth or water.

You can prepare bean soup with meat or chicken broth, but lean versions are no less tasty. As a rule, fried onions and carrots are added to the soup; you can also add other vegetables - potatoes, cabbage, bell peppers. Red beans and tomatoes go very well.

Interesting facts: red beans are comparable in content of easily digestible proteins to fish and meat. Therefore, fans of vegetarian cuisine should definitely include this product in their diet.

Classic red bean soup

You can cook classic red bean soup using water or meat broth. If the second option is chosen, then you need to pre-cook the broth and strain it. Cut the meat from the broth and put it back into the pan.

300 gr. red beans (dry);
1 large potato;
1 carrot;
1 onion;
2-3 cloves of garlic;
1 tomato;
piece of celery root (optional);
spices and herbs to taste;
3 tablespoons vegetable oil;
2 liters of broth with meat or water.

Soak the beans in cold water for several hours in advance. Then we rinse, fill with fresh water, and set to cook. Bring to a boil over high heat, then reduce heat and simmer until soft. When the beans become soft, add salt and cook for another 10 minutes.

Tomato bean soup with vermicelli

Tomato soup prepared with red beans is very tasty.

1 liter of water or chicken broth;
2 onions;
2 carrots;
1 stalk of petiole celery;
150 gr. cherry tomatoes;
2 cans of red beans in tomato sauce;
1 tablespoon of tomato paste;
2 tablespoons vegetable oil;
40 gr. vermicelli;
1 bay leaf;
2 sprigs of thyme;
salt and pepper to taste.

Peel the carrots, onions and celery, cut everything into small cubes. Place a thick-bottomed pan on the fire and pour oil into it. Place the chopped vegetables in a saucepan and fry over medium heat until soft, 8-10 minutes. Add thyme leaves and bay leaves, turn up the heat and, stirring, fry for 2-3 minutes. Add tomato paste and mix well to combine the tomato with the vegetables.

Place the beans from the cans into the pan along with the tomato sauce. Cut cherry tomatoes in half and add to the rest of the vegetables. If you use regular tomatoes, then you need to peel them and cut them into slices.

Pour in hot broth or boiling water and stir. Let it boil and simmer for five minutes. Then add the vermicelli and cook for another 5-7 minutes until done. Let the finished soup stand covered for ten minutes, after which it is ready to serve.

Bean soup with meat

A more satisfying version is prepared with meat. You can use any meat to suit your taste.

500 gr. meat with bone;
220 gr. dry beans;
1 large carrot;
80 gr. celery root;
40 gr. parsley root;
75 gr. tomato paste;
1 onion;
2 potatoes;
2-3 tablespoons of vegetable oil;
parsley;
dry mint on the tips of the knife;
salt, pepper, savory to taste.

We soak the beans in advance so that they cook faster. We take two pans. Place the washed red beans in one, add fresh water, and cook until tender without adding salt. The beans should become soft, but not overcooked or burst.

Read also: Broccoli puree soup - 13 recipes

In another pan, cook the meat broth. We wash the meat, fill it with cold water and put the pan on high heat. As soon as the water boils, remove any floating foam from the surface and reduce the heat greatly. Cook the meat until tender; the cooking time depends on the type and type of meat.

At the end of cooking, add bay leaves and allspice peas to the broth. Remove the finished meat and let it cool slightly. Strain the broth. We chop the meat and put it in the broth, add boiled and washed beans and diced peeled potatoes. Bring to a boil and add salt. Cook until the potatoes are ready.

Prepare vegetable dressing. Finely chop the onion and fry it in vegetable oil. Then add grated parsley root, celery and carrots. Stirring, fry everything together until the vegetables are ready. Add tomato paste to the vegetables and stir, keep on fire for a couple more minutes.

Transfer the prepared tomato dressing into a saucepan with soup. Mix. Add dry mint, pepper and any other spices as desired. Finely chop the parsley, add to the soup, stir and turn off the heat.

Advice! If desired, you can season the soup with crushed garlic. To do this, two or three cloves need to be chopped, ground and placed in hot soup.

Canned red bean soup with chicken

You can cook chicken soup with red beans, it turns out very tasty. Let's prepare it from canned beans in our own juice.

400 gr. chicken, you can take any parts or even a soup set;
300 gr. red beans;
1 onion;
1 carrot;
1 bell pepper;
2 potatoes;
2.7 liters of water;
2-3 tablespoons of vegetable oil;
herbs, salt and pepper to taste.

We rinse the chicken, fill it with cold water and set the broth to cook. Don’t forget to remove the foam from the boiling broth. At the end of cooking, you can add spices to the broth - allspice, bay leaves. Remove the finished chicken and strain the broth. Separate the chicken meat from the bones and put it back into the broth.

We clean all the vegetables and chop them. Potatoes - in larger cubes. Onions, bell peppers and carrots – very small. Place the potatoes in the boiling broth and add salt. Fry the remaining vegetables in vegetable oil until tender.

Open the can of beans, pour its contents into a colander, and rinse with cold water. When the potatoes are ready, put the beans in the soup, and add the prepared roasted vegetables there. Add spices to taste, cook for another five minutes and turn off.

Red bean soup

You can make a delicious puree soup from red beans. If you cook it according to the proposed recipe, it will turn out to have a delicate consistency, but with a rich taste.

300 gr. red dry beans;
1 onion;
4 cloves of garlic;
1 carrot;
100 gr. fresh or canned tomatoes;
1 liter of vegetable broth or water;
4 tablespoons soy sauce;
2-3 tablespoons of vegetable oil;
0.5 teaspoon of ground cumin;
a pinch of nutmeg;
salt, pepper to taste;
a few sprigs of herbs for serving.

Step-by-step preparation of bean soup (classic recipe):

Pre-soak the beans, taking into account the tips described above.
Then fill the beans with water and put on the stove to cook.
Wash the meat, cut into pieces, add water and cook over low heat after boiling.
Peel one carrot and cut into half rings.
Peel the potatoes and cut into cubes.
Add vegetables to broth when ready.
Peel the second carrot and onion, chop finely and fry in a frying pan with butter.
Place the roast in the pan 10 minutes after adding the potatoes.
Boil the soup for 20 minutes and season it with salt, ground pepper, and bay leaf.
Let the soup simmer for 5 minutes, remove from the stove and leave to steep for another 15 minutes.
Serve the first course with crackers, croutons or bread.

Using canned food to cook soup will significantly reduce the cooking time. And if the broth is prepared in advance, then the time will generally decrease significantly. At the same time, this food will perfectly relieve fatigue after a working day and replenish the body with a large amount of vitamins.

Ingredients:

Potatoes - 2 pcs.
Canned beans - 1 can
Carrots - 1 pc.
Onion - 1 pc.
Chicken broth or water - 2 l
Tomato puree - 2 tbsp.
Flour - 1 tsp.
Spices - to taste
Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup from canned beans:

Peel the potatoes and cut into large cubes.
Fill it with water and boil until half cooked for 10 minutes.
Peel the carrots and onions, finely chop them and sauté in a frying pan in oil until light golden brown.
Add the sautéed vegetables to the pan.
Add chicken broth and cook for 5 minutes.
Strain the beans through a fine sieve and add to the pan.
Next, pour in the tomato paste.
Season the soup with pepper and salt.
To thicken the soup, pour flour through a sieve and mix well.
To make the soup more flavorful, leave it to steep for 15 minutes with the lid closed.

In late autumn and frosty winter, homemade bean soup will perfectly warm you up. There will definitely not be anyone indifferent to such a rich, satisfying, slightly spicy dish.

Ingredients:

Smoked meats (ribs, brisket, loin, chicken wings) - 0.5 kg
Beans - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Bell pepper - 1 pc.
Tomato paste - 100 g
Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with smoked meats:

Pre-soak the beans and soak for at least 3 hours.
Then tip it onto a sieve, rinse and fill with fresh water.
Cook the beans for 20 minutes and add smoked meats.
Continue cooking until the beans are soft. Then add the peeled and diced potatoes. Cook it for 15 minutes.
Peel the sweet pepper from seeds with partitions and cut into strips.
In a frying pan in vegetable oil, fry the bell pepper, onion and carrots.
When the frying is ready, add tomato paste and fry for 1-1.5 minutes.
Transfer the vegetable mixture to the soup, season with salt, spices and herbs.

Bean soup made from red beans with sausages is an express soup that can be prepared very quickly. Since the recipe uses ready-to-eat canned beans, and the sausages do not require long-term heat treatment.

Ingredients:

Sausages - 0.5 kg
Carrots - 1 pc.
Onions - 1 pc.
Canned red beans - 2 cans
Potatoes - 2 pcs.
Salt - 1 tsp. or to taste
Ground black pepper - a pinch
Vegetable oil - for frying

Step-by-step preparation of bean soup with sausages:

Peel the potatoes, cut into pieces and place in boiling water.
Peel the onions and chop them into half rings.
Peel the carrots and grate on a coarse grater.
In a frying pan in vegetable oil, fry the carrots and onions.
Place the roast into the pan.
Next, add the beans from the can and the bay leaf.
Add salt, pepper and cook the soup until almost done.
10 minutes before the end of cooking, add the sliced sausages.
Boil the soup for 1 minute and turn off the stove.
Leave the soup to steep for 10 minutes and pour it into bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful microelements. And since mushrooms are used in the recipe, the soup turns out to be lean, which means it is suitable for fasting people.

Ingredients:

White beans - 200 g
Champignons - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Tomato paste - 2 tbsp.
Salt - 1 tsp. or to taste
Ground black pepper - a pinch
Vegetable oil - for frying

Step-by-step preparation of bean soup with mushrooms:

Wash the champignons, cut into pieces and fry in a frying pan.
Peel the carrots and onions, finely chop them and sauté in a frying pan in vegetable oil.
Place the roasted vegetables and fried mushrooms in a saucepan.
Place the beans on a sieve to drain all the brine and place in the pan.
Fill everything with water and add tomato paste.
Season the soup with salt and ground pepper and simmer over low heat for 10 minutes.

Bean soup in a slow cooker will help out busy housewives. Because this electrical appliance will allow you not to hover around the stove, but to prepare a tasty and satisfying dish with minimal time and effort.

Ingredients:

Boneless lamb - 400 g
Canned red beans - 1 can
Potatoes - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - for frying
Ketchup - 4 tbsp.
Bay leaf - 2 pcs.
Ground black pepper - a pinch
Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with lamb in a slow cooker:

Wash the lamb, cut into small cubes, place in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the “Fry” mode.
Peel and cut the potatoes, onions and carrots: potatoes with carrots into strips, and onions into small cubes.
Place the onions and carrots in the slow cooker with the meat, add salt and a bay leaf.
Top with potatoes and canned red beans along with the brine.
Add ketchup and fill everything with water. Adjust the amount of water yourself, depending on the desired thickness of the soup.
Add spices and salt to the dish.
Close the multicooker with a lid and turn on the “Stew” mode.
Cook the soup for 45 minutes, then taste and adjust if necessary.

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.

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:

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.
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.

Bean soup recipe

There are several ways to prepare bean soup and each of them is interesting in its own way. Each component adds new flavor and aroma notes to the dish. Choose any of the recipes, surprising your loved ones with interesting combinations. Some types of bean soups are vegetarian, others are not, in any case, remember that the calorie content of each recipe is indicated per 100 g.

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:

Grind the carrots, cut the zucchini into strips, and fry.
Boil water, throw in the corn, after 20 minutes add the fried vegetables and beans.
After 15-20 minutes, add spices. Garnish with parsley.

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:

Pour 2.5 liters of water into pre-boiled legumes and boil.
Add salt, 2 bay leaves, cauliflower. Cook for 20 minutes.
Saute the onion, combine with paste (can be replaced with tomato juice).
Pour in the roast and simmer for 10 minutes. Serve with fresh herbs and sour cream.

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:

Boil the pork pulp, leave the broth, cut the meat into pieces, and fry.
Rinse the beans, pour boiling water over them; when it boils, drain the liquid. Fill with new water, add broth and put on fire.
When the legumes are almost ready, add the fried onions and carrots, garlic, pork, and spices.
Put a piece of meat on a plate for each person, pour the first one, add chopped herbs.

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:

Prepare all vegetables - peel and chop.
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.
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).
Finally, season with spices, stir, turn off. Serve with green onions.

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:

Pour water over the beans, add oil, and let them cook.
Cut all the vegetables into equal cubes, add them to the broth when the beans are almost ready, and cook for another hour.
At the end, add salt and pepper, dilute the tomato paste with water and add it too.
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:

Soak the legumes overnight and boil for 10 minutes after boiling.
Then drain the liquid, add new liquid and cook for another 45 minutes.
Cut the meat into pieces, add water, after boiling, add spices and simmer for 1.5 hours.
Soak the mushrooms for an hour.
Fry the onion, add flour to it, stir.
Boil mushrooms, onions and legumes in beef broth until they are ready, season with spices.

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:

Chop onion, garlic, chili and fry in a roasting pan.
Add paprika, coriander, red pepper. After 2 minutes, throw in small cubes of sweet pepper.
Peel the tomatoes, place in a saucepan, pour in 1.5 cups of water and simmer, kneading. Puree.
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:

Pour the pre-soaked beans and other crushed ingredients into a bowl, pour boiling water to the maximum mark.
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:

Cut the potatoes, add water and cook.
Prepare meatballs from minced meat mixed with garlic, onion, egg, and spices.
When the potatoes are 50% cooked, place them in the soup.
After 15 minutes, add the beans and cook for 5 minutes.
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:

Cut the potatoes into cubes, add 2.5 liters of water, and let them cook.
When it boils, add ½ part of the chopped onion.
Fry the remaining half with carrots.
Half an hour after introducing the onion, add the legumes and fry, cook for another 20 minutes.
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:

For a rich aroma, add smoked meats to the first.
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.
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.
Lately, bean soup has become increasingly popular. You can achieve this consistency using a blender. Before serving, add cream or a spoonful of butter.