How to cook lean red bean soup. Lenten bean soup - a simple, tasty and very versatile dish

There are many options for bean soup, and among them there are many meatless recipes.

That is, those where products of animal origin are not used.

These options will be of interest to those who have given up eating meat for any reason - ideological or health, as well as for believers during various fasts.

Beans are rich in various microelements and vitamins, especially group B.

But the particular popularity of bean dishes is due to the fact that legumes contain a large amount of protein needed by the body and in this regard successfully compete with meat. Therefore, lean bean soup is a fairly nutritious dish that will perfectly fill the amino acid deficiency in the absence of animal products.

Proper preparation and use of various aromatic seasonings will help make it tasty and as healthy as possible.

Lean bean soup - general principles of preparation

Lean bean soup can be prepared from any variety of this product: fresh or frozen green beans, canned beans, but most often dry legumes are used.

Despite the simplicity of preparing bean dishes, it is important to properly prepare the main ingredient. Before cooking, beans are traditionally soaked for several hours - from two to ten. If soaked beans are left for longer or in a warm room, they may ferment. For the same reason, water should not be used warm, but always cold. Preferably boiled. After soaking, be sure to drain the water and rinse the beans to remove unnecessary substances that are released during soaking.

In addition to the main ingredient, the following are used to prepare lean bean soups:

Potato

Bell pepper

Fresh, canned, dried mushrooms

Tomatoes and/or tomato paste
Vegetable oil

Seasonings, spices, fresh or dried herbs

Before starting cooking, the washed, soaked beans are poured with water in a ratio of three times the volume and, after bringing to a boil, cook over low heat until partially softened. Then other ingredients, raw or fried, are added.

It is better to salt the dish after half an hour of boiling the legumes, since salt makes their skin tougher and prevents them from boiling.

Simple lean bean soup with vegetables

Ingredients

½ cup beans

3 potatoes

1 sweet pepper

1 onion

1 large tomato

1 tablespoon vegetable oil

Salt, black pepper, herbs to taste.

Cooking method

Boil the soaked beans for half an hour, add diced potatoes.

Fry finely chopped onion, grated or thinly sliced carrots, and sweet bell pepper, alternately.

At the end add the tomato, peeled and cut into cubes. Simmer for five minutes and add the dressing to the soup.

Add salt and let simmer until the potatoes are ready. Season with black pepper and herbs.

Let sit for ten minutes and serve.

Advice: This soup can be made without potatoes, which will make it lighter. In this case, you need to take more beans or less water. In the easiest version, vegetables are not fried, but added to the boiling soup after the potatoes - first carrots, then onions and peppers, and finally tomatoes. And if you don’t remove the potatoes, but, on the contrary, add one more ingredient - shredded cabbage - you’ll get mushroom soup.

Lenten mushroom bean soup

Ingredients

1 cup beans, preferably white

3 potatoes

1 carrot

1 onion

300 gr. fresh mushrooms (champignons, chanterelles, boletus, honey mushrooms)

Beans, preferably white – 1 cup

2 tablespoons vegetable oil

Salt, herbs to taste.

Cooking method

Boil the soaked beans until almost fully cooked, add diced potatoes and salt.

Sauté chopped onions with finely chopped mushrooms in oil, add carrots, cut into cubes.

As soon as the potato soup boils, immediately add the fried vegetables and mushrooms and cook for at least 20 minutes.

At the end add greens.

Advice: Instead of fresh mushrooms, you can use dried ones. For example, porcini mushrooms or saffron milk caps. 50 gr. pour dry mushrooms with water for an hour, then cook, chop if they were whole. Use the broth as a base for soup, namely: boil the beans in a small amount of water and dilute with mushroom broth before adding the remaining ingredients. Canned mushrooms are also suitable for soup. Do the same with them as with fresh ones, only the dressing from vegetables and mushrooms can be added at the very end of preparing the soup, since canned ones do not require as long cooking as fresh ones.

Greek Lenten Bean Soup Fassolada

People in Greece and Cyprus love to cook this dish in the summer. It is light due to the absence of meat and has a refreshing acidity. The classic fassolada - lean tomato bean soup with vegetables - is prepared like this.

Ingredients

1 cup beans

2 carrots

1 onion

1 sweet pepper

2 tomatoes

1 tablespoon tomato paste

Fresh hot pepper - to taste

Salt, fresh ground black pepper, lemon juice, parsley and basil - to taste.

Advice: Classic fassolada is made only from white beans. However, nothing will change except the color scheme of the soup if you use legumes of a different color.

Cooking method

Rinse the soaked beans and place in boiling water. Reduce heat to low and cook until soft for about an hour.

Add carrots, cut into slices, sweet peppers into strips, hot peppers - finely chopped. Simmer for 7 minutes with the lid closed. The liquid should cover the vegetables, but you don't need too much of it.

Fry the onions in vegetable oil until soft, without allowing them to brown. Add to it peeled tomatoes, chopped in a blender or on a grater, tomato paste, heat and place in the main bowl where the beans are simmering. Season with salt and pepper as desired.

Stew – the beans and vegetables should be completely soft.

Pour into plates, sprinkle with chopped herbs and lightly sprinkle with lemon juice.

Lean bean soup with garlic

The aroma of garlic will be a wonderful additional nuance to a hearty bean soup.

Ingredients

½ cup beans or 1 can canned without tomato

1 large or 2 medium onions

3-4 cloves of garlic

1 carrot

1 tablespoon vegetable oil

Salt to taste

Parsley.

Cooking method

Heat oil in a soup pan, add diced onion, followed by finely chopped garlic. There is no need to put it through a garlic press or grate it, just cut it.

Let the onions and garlic fry slightly, without allowing them to darken.

Place the boiled beans or canned beans until almost fully cooked in the same pan along with the liquid, add the carrots cut into strips and add salt. Add hot water so that the liquid is two fingers higher than the vegetables.

Simmer until all ingredients are fully cooked, adding salt to taste.

When serving, add fresh parsley to plates.

Advice: On some days of fasting, believers are forbidden to even consume vegetable oil. You can make this soup without using it. Then the onions and garlic are not fried, but are simply added to the beans a little later than the carrots. Simmer everything together for another five minutes. This lean bean soup will help you feel full, replenish your strength, and at the same time prevent you from breaking church rules. It is also suitable for those who are on a diet.

Lenten bean soup with walnuts

This original version of lean bean soup gets a richer flavor from the addition of nuts.

Ingredients

1 cup beans

1 onion

50 grams of walnuts

2 tablespoons vegetable oil

1 tablespoon ground sweet red pepper

Bay leaf, dried dill and parsley

Cooking method

Boil the soaked beans until tender.

Fry the chopped onion in oil until golden brown.

At the end of frying, add sweet pepper powder - paprika.

Add the dressing to the beans along with the bay leaf and nuts.

For greater aroma and taste, lightly fry the walnuts without oil or keep them in the oven, then chop them with a knife or blender.

Boil the soup for a few minutes, remove the bay leaf, add the herbs and turn off. Let it brew.

Advice: Boiled beans can be mashed with a masher or chopped using a blender, returned to the broth, and cooked according to the same recipe. In this case, you will get a puree soup. Adding carrots and sweet peppers to the roast allows you to get another recipe for lean bean soup.

Lenten bean soup: tricks and secrets

Using a few simple tips will help make cooking easier and improve its taste and appearance.

1. If the beans were not soaked in advance, you can quickly cook them for an hour. To do this, boil the washed beans, drain the water, add cold water and, bringing to a boil, cook over low heat, periodically adding a little ice water. These beans turn out boiled and are great for puree soup.

2. For soup, you can choose beans of different colors - white, red, colored. You can use different varieties, but it is desirable that the beans are the same size. The only thing is to avoid purple beans; they are good in salads, but they can give the soup an unpleasant bluish tint.

3. A good seasoning for bean soup would be bay leaf and ground pepper.

4. Basil, coriander, cumin, nutmeg, paprika and hot red pepper are also considered suitable seasonings for this soup.

5. You can cook lean bean soup either traditionally, on the stove in a saucepan, or in a slow cooker. The original version is in the oven in pots, into which beans and other ingredients are placed, boiled until almost fully cooked.

6. When serving in bean soup, season well with sour cream.

7. For this dish, if it was prepared without tomatoes, you can serve sour foods - pickled peppers, olives or black olives. Crauts, various flatbreads, and garlic bread also go well with bean soup.

Step 1: Prepare the beans.

Of course, everyone knows that any type of bean is highly enriched with proteins, so today’s dish will turn out not only tasty and healthy, but also very satisfying, which is very necessary on days of any fast. First, you need to properly prepare the legumes so that they do not cause unpleasant fermentation in the intestines. So, we put them on the countertop, previously covered with a sheet of baking or parchment paper, and sort them out, removing any kind of debris, for example, dry twigs or pebbles. After this, put the beans in a colander, rinse, move into a deep bowl and fill with purified water so that it is 5-6 fingers higher. Leave this ingredient to infuse 7–8, or preferably 12 hours from evening to night. If we are preparing soup in winter, early spring or autumn, then we keep the legumes at room temperature, if in summer, then in the refrigerator.

Step 2: cook the beans.

After half a day, place the swollen beans in a colander and rinse thoroughly again. Then put it in a deep saucepan, fill it with the required amount of purified water and put it on medium heat. After boiling, using a slotted spoon, remove the gray-white foam - coagulated protein - from the surface of the bubbling liquid. Cook the beans, covered, until almost done. about 1 hour. As you can see, the duration of this process may vary depending on the infusion time, as well as the variety and quality of the legumes.

Step 3: Prepare the remaining ingredients.

While the main ingredient is boiling, we work on the others, using a sharp kitchen knife to peel all the necessary vegetables. We wash them thoroughly, dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Cut the potatoes into cubes about 2.5 centimeters in size, throw them into a deep bowl and fill with running water so that they completely cover, now they will not darken before use.

Chop the onion into cubes or strips 5 to 6 millimeters thick.

We chop the carrots in the same way or chop them on a medium or coarse grater. After that, we put the remaining components of the dish on the countertop and move on.

Step 4: prepare vegetable dressing for lean bean soup.

Without wasting a minute, put a frying pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a few minutes, place the chopped onion in this bowl and saute it for 2-3 minutes until transparent, periodically loosening it with a wooden or silicone kitchen spatula. After that, we send carrots to it and fry them together for about 4–5 minutes until the last softness. Then add tomato paste, a couple of tablespoons of water to the dressing, mix everything thoroughly, keep it on the stove for another 2 minutes and set aside until ready to use.

Step 5: bring the lean bean soup to full readiness.

When the beans are half-cooked, that is, they become quite soft, add chopped potatoes to them and cook them together 20 minutes. Then add vegetable dressing made from onions, carrots and tomato paste to the almost finished soup.

Season the already aromatic dish to taste with salt, ground black pepper and bay leaf. Gently mix everything with the same slotted spoon and cook the food some more 5–7 minutes. Then turn off the stove, cover the pan with a lid and after 10–15 minutes Let's start tasting!

Step 6: serve lean bean soup.

After cooking, lean bean soup is infused, then, using a ladle, poured into bowls in portions and, if desired, crushed with fresh finely chopped dill, parsley, cilantro, basil or green onions. This miracle is placed hot on the dinner table along with something refreshing, for example, salad, marinades or pickles, and, of course, bread is an obligatory satisfying attribute, although crackers or toast are also suitable. Cook with love and enjoy delicious food even on fasting days!
Bon appetit!

For people who observe dry eating days, you can add undercooked onions and carrots to the soup, and add tomato paste, having previously diluted it in water along with refined vegetable oil;

Some housewives replace tomato paste with fresh blanched finely chopped tomatoes or thick homemade tomato juice;

Sometimes a few tablespoons of fried wheat flour are added to the dressing, this makes the consistency of the soup thicker, richer and somewhat reminiscent of gravy;

Very often, 5 minutes before the soup is completely ready, the soup is seasoned with garlic squeezed through a press and fresh finely chopped herbs.

Bean dishes, including lean bean soups, have a large number of fans. If you are one of them and have decided to satisfy your taste needs, then the best recipes for lean bean soups are presented especially for you.

Classic first course recipe

The simplest, traditional recipe for making soup. It does not require many ingredients, although it will take a lot of time to prepare.

The sequence for preparing lean red bean soup is as follows:

Lenten white bean soup with mushrooms

An alternative way to prepare this magnificent dish, this time using white beans and adding mushrooms, which lovers will simply delight.

To prepare you should take:

medium-sized potatoes - 4 pieces;
white beans - one to one and a half glasses, 200 ml.
onion – 1 piece;
fresh mushrooms (champignons) – 250-300 grams;
seasonings and herbs - to taste.

Cooking time is 70 minutes, and time for soaking beans in water is up to 6 hours. This option is slightly higher in calories (60 kcal per 100 grams) than the previous one, but also very light.

Step-by-step instruction:

Soak the beans in clean water (as in the previous recipe), leave in the water for 6 hours.
Cook the beans in the saucepan until tender (this may take up to 40 minutes).
Peel and rinse onions, potatoes and mushrooms.
Cut the onions and mushrooms into small pieces, potatoes into large cubes.
Place everything in a saucepan with beans and continue boiling for 10 minutes.
Reduce heat and simmer until potatoes are done.
Add herbs, seasonings, keep on fire for another 15 minutes.
Remove the dishes from the stove and steep the lean white bean soup with mushrooms for 10 minutes.

For dessert, prepare a delicious one.

We offer you the best eggplant sauté recipes. and our tips will help you prepare a very tasty dish.

Shawarma with chicken filling is a great option for a snack. In addition, there is room to show your imagination.

Bean soup without meat in a slow cooker

Using a multicooker in the process of creating a lean dish increases the cooking time, but significantly reduces the human factor, that is, your participation.

To do this, take:

red beans - one glass;
onions – 1 piece;
garlic – one and a half to two cloves;
potatoes - 4 large pieces;
carrots - 2 small fresh fruits;
tomato paste – 1.5-2 tablespoons;
sunflower oil – required amount for frying;
salt and pepper - optional.

The duration will be about 140 minutes in addition to the time for soaking the beans. The calorie content is the same low as in previous recipes.

How to prepare lean bean soup in a slow cooker:

Soak the beans according to the already familiar principle.
Finely chop the onion and garlic, coarsely grate the carrots, peel and coarsely chop the potatoes.
Turn on the multicooker to the “fry” mode, fill the bowl with oil, put vegetables (onions, garlic and carrots) in it.
Stirring from time to time, bring all of the above until the crust is golden brown.
Add tomato paste and a little water to the bowl and simmer for a couple of minutes.
After this, put the potatoes and beans inside.
Pour hot water into the slow cooker and sprinkle with salt and pepper.
Close the lid, switch to “stew” mode and cook for 2 hours.

That's it, your soup is ready.

Vegan Creamy Canned Bean Soup

If you don’t have fresh or frozen beans on hand, this is not a reason to deny yourself the pleasure of enjoying your favorite dish, just replace this ingredient with a canned equivalent. Perhaps the taste will be less intense, but the cooking time will be reduced.

Required ingredients:

canned red beans - 1 can;
onion – 1 piece;
2 small cloves of garlic;
tomato paste (optional) – 2 tablespoons;
potatoes - 4 pieces;
2 small carrots;
salt, ground black or red pepper and herbs to taste;

This dish will take the least amount of time, only about half an hour. Energy value is less than 50 kcal per hundred grams of the finished product.

How to prepare lean puree soup from canned beans:

Peel the potatoes, chop coarsely, place in boiling water.
Cook for no more than 15 minutes, preferably 10.
Peel the carrots and onions, chop the onion very finely, grate the carrots coarsely.
Fry the onions and carrots in a frying pan for 5-7 minutes.
At this time, open the can of beans, drain the water, rinse the beans and add to the frying pan, add the tomato paste with a small amount of water.
Fry for another 3 minutes.
When the potatoes are ready, that is, boiled, add the contents of the roast.
Cook for 5 minutes, adding spices.
Cool by removing from the stove. Then grind in a blender and let it brew. In a quarter of an hour your soup will be ready.

For convenience in such a labor-intensive but interesting process as creating a culinary masterpiece, useful tips and some secrets from real masters of home cooking may come in handy:

if you are preparing soup with mushrooms, instead of water it is recommended to use mushroom broth left after marinating, this will add a pronounced taste and aroma to the dish;
Some of the beans can be mashed together with the potatoes (if you are not using a slow cooker) right in the pan, but the other part still needs to be left whole;
If you plan to cook this dish more than once, cook more beans at once than needed. The excess can be frozen, then there will be no need to soak the legumes for many hours;
In every recipe, greens (parsley, dill) are acceptable, but you need to take into account that they greatly interrupt the own smell and taste of the soup;
If the ingredients list tomato paste, then when cooking, it is diluted with water. Another way is to immediately use natural tomato juice.

Having chosen the most suitable recipe, anyone can prepare themselves a lean soup with red or white beans, as they say, to their own taste and color. In this case, you can add tomato paste, mushrooms and carrots, use fresh or canned beans, cook on the stove or in a slow cooker. And if you have never tried this dish before, be sure to give it a try. After this, you will surely join the ranks of connoisseurs of tasty and low-calorie bean soups.

Lenten soup with beans has always been popular with our ancestors, as it gave strength for physical work and perfectly satisfied hunger. The huge amount of protein in these beans successfully competes with meat, and also contains a lot of vitamins. To make the soup especially tasty, it is worth considering some cooking secrets.

How to make lean bean soup?

Lenten bean soup can be prepared from different types: fresh green beans, frozen, canned, dry. And every time the dish turns out with a different taste and aroma. Experienced housewives try all the options to choose a dish for the whole family.

Thyme, basil, and coreander go well with beans.
The beans are soaked before cooking for up to 10 hours to prevent them from fermenting.
You only need to use cold water and then rinse.
Lean soup with beans should be salted at the end of cooking, otherwise the beans will not cook well.

The most famous dish is lean red bean soup; only dry beans are used for it; canned beans are not suitable. The most troublesome part of cooking is soaking the main product, but the preparation procedure is very simple, even inexperienced housewives can handle it. Beans are an extremely satisfying dish; the soup is served with croutons and a light salad.

Ingredients:

beans – 350 g;
carrots – 1 pc.;
onion – 1 pc.;
tomato sauce – 120 g;
potatoes – 3-4 pcs.;
spices;
water – 2.5 l.

Preparation

Pour the soaked beans with water and boil.
Cut the potatoes and add to the broth.
Chop carrots and onions, fry with tomatoes, add.
Cook for 15 minutes, add seasonings and salt.
Lenten bean soup should steep for 30-40 minutes.

Athletes and dieters are better off choosing lean white bean soup, since it is lower in calories than colored beans, is absorbed faster, and is even richer in fiber and contains sulfur, which has a positive effect on the condition of the skin and hair. And gourmets will love the Italian recipe - Tuscan soup.

Ingredients:

beans – 300 g;
cream – 100 g;
carrots – 1 pc.;
celery – 1 stalk;
olive oil – 3 tbsp. l.;
shallots – 1 pc.;
garlic – 2 cloves;
dry sage – 6 leaves.

Preparation

Boil the soaked beans.
Chop the onion and fry.
Add crushed garlic and simmer for 5 minutes.
Grate carrots and celery, add salt and seasonings.
Add half of the cooked beans and broth to the vegetables and sauté for 10 minutes.
Add sage.
Grind the mixture in a blender, pour with cream, add salt, and boil.
Lenten soup with white beans is sprinkled with parsley.

Not all housewives decide to cook Lenten, but this is an amazing dish. An important feature is bell pepper; it not only gives an original taste, but also makes the treat beautiful to look at. The soup is served with herbs and sour cream; rye croutons with garlic are a perfect complement to lunch.

Ingredients:

potatoes – 3 pcs.;
beans – 400 g;
onion – 1 pc.;
carrots – 0.5 pcs.;
pepper - 0.5 pcs.;
parsley – 1 bunch;
water – 2 l.

Preparation

Cut the potatoes and boil until tender.
Chop onions and carrots and fry.
Cut the pepper into strips and chop the parsley.
Add beans, cook for 2 minutes.
Add roast, pepper, boil.
Parsley is placed in ready-made lean soup with green beans.

If time is very pressing, and family members are waiting for lunch, you can quickly prepare a very tasty lean bean soup from canned beans. The dish will turn out nourishing and aromatic; for originality, many housewives add turmeric, oregano or paprika, and season with not very spicy adjika.

Ingredients:

potatoes – 3-4 pcs.;
carrots – 2 pcs.;
beans - 1 can;
garlic – 1 clove;
salt – 1 tbsp. l.;
ground pepper – 0.25 tsp;
bay leaf – 1 pc.;
water – 1 l.;
parsley - 1 bunch.

Preparation

Cut the potatoes and boil until tender.
Grate the carrots, fry them, add them to the soup along with a bay leaf.
Drain the liquid, add and boil.
Sprinkle with herbs.

Lenten soup with beans and mushrooms - recipe

Delicious lean bean soup is prepared with the addition of mushrooms. Both fresh and dried are suitable, white or saffron milk caps are especially good. Dry ones are poured with hot water for an hour, then boiled, the broth is suitable as a base for soup, and bean broth is diluted with it. You can use and, but they are added at the end of cooking.

Ingredients:

beans – 250 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
mushrooms – 300 g;
parsley – 1 bunch;
water – 1 l.

Preparation

Chop the potatoes and add to the broth.
Fry onions with carrots and mushrooms, add to potatoes.
Cook the lean soup with beans and mushrooms for 20 minutes, then add salt and season with herbs.

Lenten soup with beans in tomato sauce, for which fresh tomatoes are taken, is called very original. They need to be peeled; to do this, the tomatoes are scalded with boiling water for 10 minutes and then poured with cold water. You can also use canned beans; you can also add pickled tomatoes, but at the end of cooking.

Ingredients:

tomatoes – 4 pcs.;
beans – 400 g;
onions – 2 pcs.;
carrots – 1 pc.;
tomato paste – 400 g;
garlic – 1 head;
bay leaf – 2 pcs.;
hops-suneli, black pepper – 0.5 tsp;
cilantro, basil - 0.5 tsp.

Preparation

Chop the greens and tomatoes.
Chop the carrots and onions, crush the garlic, and simmer lightly.
Add tomato paste, boil, add tomatoes.
Transfer to boiling water and add beans.
Add salt, cook for 10 minutes, add spices and herbs.

Lenten soup with beans and rice

Peasant lean bean soup has long become popular on the menu of experienced housewives; this invention is attributed to the Italians, and it got its name for its very satisfying composition: beans, rice and potatoes at the same time and without meat, which significantly saved the budget. Hence the name, this lean bean soup is a very simple recipe.

Ingredients:

beans – 400 g;
potatoes – 2-3 pcs.;
water – 3 l;
rice – 0.25 tbsp;
onion – 1 pc.;
carrots – 1 pc.;
flour – 1 tbsp. l.;
greens - 1 bunch.

Preparation

Boil the soaked beans until tender.
Chop the potatoes and add to the beans.
Chop half the onion and carrots.
Place in soup along with washed rice and cook for 20 minutes.
Fry the other half of the onion and carrots, sauté with flour.
Add the roast to the soup, salt and pepper.
Cook for 10 minutes, season with herbs.

Lenten soup with beans and cabbage

If you want your lean, delicious bean soup to be thicker, you can add cabbage to it. This vegetable is very rich in vitamin C, inhibits the conversion of glucose into fat, and is useful for cardiovascular diseases, so this recipe for a diet is what you need: prepared without potatoes, with bell pepper.

Ingredients:

cabbage – 200 g;
pepper – 3 pcs.;
tomatoes – 2 pcs.;
water – 1 l;
beans – 250 g;
onion – 1 pc.;
dill - 1 bunch.

Preparation

Boil the soaked beans.
Chop tomatoes, onions and carrots and fry.
Chop cabbage and pepper and sauté with vegetables.
Transfer to soup and boil.
Cook for 20 minutes.
Salt, add herbs and spices.

The Lenten menu is an excellent diversifier; to prepare it, the beans need to be soaked for at least 9 hours. You can add potatoes, bell peppers, tomatoes, but in the classic version only celery is used. The dish will be tastier if you add a little cream at the end of cooking.

Ingredients:

beans – 300 g;
celery – 300 g;
carrots – 1 pc.;
zira – 0.5 tsp;
water – 1 l.

Preparation

Boil the soaked beans.
Grate carrots and fry.
Chop the celery and simmer with carrots for 5 minutes.
Add to soup, cook for 15 minutes.
Beat until pureed, add cream, cumin, and boil.

You can also cook a quick lean one, it will be less troublesome, although you will still have to soak the beans. Frying can be done either in a bowl or in a frying pan; experienced housewives advise adding the healthier Aldygei salt. The original taste is also provided by bean flour.

Ingredients.

I suggest making a delicious lean bean soup. Despite the fact that there is no meat in this soup, the beans make it filling and have a very rich taste. This soup will be relevant not only during Lent, but is also great for a family dinner.

To prepare the soup we need beans, onions, carrots, potatoes, sunflower oil, salt, pepper and dill.

The beans should first be soaked in cold water for several hours, preferably overnight. If the type of bean is one that boils quickly, then it should not be soaked. Rinse the beans well, add cold water and put on fire to cook.

Dice onion and carrots.

Heat oil in a frying pan, add onion and then carrots.

Fry the onions and carrots until golden brown.

When the beans are ready, which is about 1 hour, add the frying mixture to the pan.

Cut the potatoes into cubes and also add to the soup. Cook until the potatoes are ready.

10 minutes before the end of cooking, add salt and pepper to the soup.

Add finely chopped dill to the finished soup, close the pan with a lid and let it brew for 15 minutes. Then pour the soup into bowls.

Bon appetit!