Culinary recipes and photo recipes. French recipes Overnight soup pour over beans
Soups are very important for the normal functioning of the body. Vegetables, herbs, spices and other products from which soup is made, as a result of heat treatment, release most of the nutrients to water, resulting in a decoction or broth rich in vitamins and microelements. The taste balance of the products in the soup creates a flavor composition that can change with the addition of one or another new component. The basis of the soup is vegetable or meat broth (or a combination of both), and then other components are added to make the soup rich, satisfying, tasty and aromatic. Bean soup is very tasty. Due to the high nutritional value of legumes, this soup can be used as a replacement for traditional meat broth soups.
Ingredients to make bean soup:
- mixture of legumes (chickpeas, peas, beans, Turkish beans) – 1/2 cup
- carrots – 1 pc.
- potatoes – 4 pcs.
- garlic – 1-2 cloves
- fresh green onions - a few feathers
- bay leaf – 2 pcs.
- salt - to taste
- hot pepper – 1/10 pod
- sunflower oil – 2 tbsp. l.
Recipe bean soup:
The bean mixture must first be soaked in clean drinking water for several hours. This is done to allow oligosaccharides, which are found in all legumes and cause bloating, to dissolve.
After a few hours, the bean mixture should be washed in clean water and placed in a pan of water (2 liters). Add the bay leaf and place the pan on the heat. Cook the beans for 30 minutes over medium heat.
Meanwhile, peel the outer layer of the carrots. Rinse it and cut into thin strips or semicircles.
Fry the carrots in a frying pan with the addition of sunflower oil.
Add the fried carrots to the pan with the boiling beans.
Peel the potatoes, rinse and cut into strips or random small slices.
Add potatoes to boiling soup. Cook the soup for about 30 minutes over medium heat.
Wash the green onions, dry and finely chop. Pass a clove of garlic through a press. Finely chop a small portion of the hot pepper. Add these ingredients to the soup before turning off the heat.
Bean soup is ready!
Bon appetit!
Those who have decided to give up eating meat products simply cannot imagine their diet without legumes. After all, there are no richer and more nutritious plant sources of protein. And those who love meat should not neglect legumes.
The king of this family is the bean, which, in fact, gave the name to the whole species. But for some reason, many housewives successfully forget about it, using only beans or peas in cooking. But you can make so many delicious dishes from beans. Today we will tell you how to turn them into a wonderful lunch, and also learn the science of making bean soups.
Advice: if you suddenly forgot to soak the beans in the evening, it is better to avoid making bean soup. Without soaking, this product will cook for several hours and will still be hard. To make the beans softer and cook faster, add a tablespoon of soda to the water when soaking.
Bean Soup: An Easy Recipe with Step-by-Step Instructions
First, you should master the technology of preparing the simplest option - this is an ordinary no-frills bean soup. It can be called vegetarian, since the technological map includes only products of plant origin.
Ingredients
Servings: – + 12
- beans 500 g
- potato 400 g
- carrot 100 g
- onion 100 g
- parsley root 50 g
- sunflower oil 60 ml
- parsley 1/2 bunch
- dill greens 1/2 bunch
- ground white pepper 5 g
- salt to taste
Per serving
Calories: 100 kcal
Proteins: 3.4 g
Fats: 4.6 g
Carbohydrates: 11.3 g
1 hour. 30 min. Video recipe Print
- proteins – 4.8 g;
- fats – 4.4 g;
- carbohydrates – 17.1 g;
- calorie content – 127 kcal.
- beans - 450 g;
- potatoes - 400 g;
- onion - 200 g;
- fresh cilantro - 1 bunch;
- low-fat cream - 150 ml;
- vegetable broth - 1.5 l;
- olive oil - 30 ml;
- salt - to taste.
Sort the beans and soak them overnight in cold water. Pour in water 3 times more than the volume of beans, because during the soaking process they absorb quite a lot of it and increase greatly in size.
Drain the water in which the beans were soaked, pour in again, put on fire and bring to a boil. Cook for 10 minutes, then drain the water. Pour in a new one and cook the beans until tender - about an hour.
Peel the onion and cut it into small cubes.
Peel the carrots and parsley root and also chop into cubes. You can also grate it on a coarse grater, but in the first case the soup will turn out more attractive.
Pour sunflower oil into a hot frying pan. First fry the onion until translucent. Then add carrots and parsley root to it. Cook, stirring occasionally, for about 10 minutes.
Add the roasted vegetables to the pan with the beans and cook everything together for 15 minutes over low heat.
Peel the potatoes and cut into medium-sized pieces. Place in a saucepan with soup and cook until tender. This will take approximately 15 minutes.
At this stage, add salt and pepper to the soup. You can add your favorite spices to taste.
Chop the dill and parsley. Pour them into the soup and immediately remove from the heat. Cover with a lid and let sit for a while.
Important: since bean soup is cooked without meat, the vegetable frying should be introduced not 5 minutes before cooking, but in the middle of the process, so that it has time to impart maximum flavor to the broth. Otherwise the soup will turn out bland.
This is how lean bean soup is prepared. And despite the absence of meat, neither its satiety nor its benefits to the body suffer.
Italian bean and potato soup
Despite the fact that beans are a product that has been part of the diet of the poor for many centuries, they can be used to prepare a real delicacy, worthy not only of a family dinner, but also of a meal in a restaurant. Such as, for example, this Italian soup.
Cooking time: 1.5 h
Number of servings: 10
Ingredients
Cooking process
- Cook vegetable broth. To do this, take onions, carrots and celery root in equal proportions (about 150 g each). Clean them, cut them into large pieces, add water and bring to a boil. As soon as this happens, skim off the foam, add a bay leaf, a couple of black peppercorns and simmer over low heat for about 45 minutes. Strain through a sieve.
- Soak the beans overnight. It is best to fill them with warm water. You can add a little baking soda during soaking to make it softer.
- Drain the water in which the beans were, pour in new water, put on the fire and cook the beans until tender. Cooking time varies depending on the variety, but on average, beans cook for an hour and a half after a long soak.
- Peel the onion and chop it.
- Pour olive oil into a thick-bottomed pan and heat it. When it is hot, add the onion and fry it until golden.
- Peel the potatoes and cut into small cubes. Place in a saucepan with onions. Stir and fry for about 10 minutes.
- Drain the beans from the water in which they were boiled and place them in the pan with the vegetables. Pour in the broth, bring to a boil and cook for 20 minutes.
- Wash the cilantro, chop it and add it to the soup.
- Remove the pan from the heat, let it cool slightly and use an immersion blender to puree it.
- Return the pan to the stove, add salt and pepper, and pour in the cream. Bring to a boil - this is the main indicator of the readiness of the dish.
Advice: If you want a lower calorie soup, you can replace the cream with the same amount of milk. Just before adding it to the soup, you need to boil the milk for 5 minutes.
Hearty Green Bean Soup
If you find it tiresome to wait a long time for the beans to soak for half a day, but still really want bean soup, prepare it from fresh, green beans. The cooking scheme is approximately the same, but time is saved 10 times more.
Cooking time: 1 hour
Number of servings: 15
Energy value of the product
A serving of the finished product contains:
- proteins – 9.4 g;
- fats – 2.7 g;
- carbohydrates – 9.5 g;
- calorie content – 100 kcal.
Ingredients
- green beans - 400 g;
- chicken meat - 500 g;
- carrots - 100 g;
- onion - 100 g;
- potatoes - 400 g;
- sweet pepper - 100 g;
- parsley - 0.5 bunch;
- dill - 0.5 bunch;
- butter - 30 g;
- curry - 5 g;
- black peppercorns - 5 pcs.;
- bay leaf - 2 pcs.;
- ground black pepper - to taste;
- salt - to taste.
Cooking process
- Wash the chicken meat thoroughly, cut into large pieces, cover with cold water and put on fire. As soon as the water boils, remove the foam, add bay leaves and black peppercorns, add a little salt and simmer over low heat for about 40 minutes. Meat on the bone is better suited for broth, which will make it richer and more tasty.
- When the chicken is ready, remove it from the broth, let it cool, separate the meat from the bones, cut or tear it into small pieces and return it to the pan.
- Peel the potatoes, cut them into small cubes and throw them into the broth.
- At the same stage, add the carrots, peeling them and cutting them into thin strips. Boil the vegetables in the broth for 5 minutes.
- Sort and rinse the beans and add them to the soup. From the moment it boils, cook for about 20 minutes.
- Peel the sweet peppers from seeds and membranes. Cut it into small cubes and add to the soup. Cook for about 10 minutes.
- Peel the onion and chop it as finely as possible. Fry in a frying pan in butter until golden brown.
- Add the fried onions to the soup. As soon as it boils, add chopped parsley and dill and immediately remove from heat.
- Add curry, ground black pepper and salt to taste. Cover with a lid and let sit for a while.
Important: For this recipe, choose young beans. It's best to use the ones in pods. When choosing, keep in mind an important requirement - they must be juicy, not flaccid, bright green in color and not spoiled. Beans from such pods cook very quickly - literally in 15 minutes.
Mixed legume soup
In taste and composition, all legumes are very similar to each other, but there are still differences. And in order not to be tormented by the agony of choice, we suggest you try making soup from a mixture of legumes, as in the photo.
Cooking time: 1.5 h
Number of servings: 12
Energy value of the product
A serving of the finished product contains:
- proteins – 12.4 g;
- fats – 4.8 g;
- carbohydrates – 14.6 g;
- calorie content – 151 kcal.
Ingredients
- beans - 150 g;
- red beans - 150 g;
- chickpeas - 150 g;
- chicken legs - 400 g;
- onion - 200 g;
- carrots - 200 g;
- sunflower oil - 40 ml;
- thyme - 2 sprigs;
- cardamom - 10 grains;
- bay leaf - 1 pc.;
- ground black pepper - to taste;
- salt - to taste.
Cooking process
- Soak the chickpeas and beans overnight in plenty of cold water. You can add a little baking soda to it. Soak the beans several hours before cooking.
- Drain the water from all the legumes, mix them in one pan, cover with clean water, add a little salt and put on fire. From the moment it boils, cook for a little over an hour.
- At this time, boil the meat broth. To do this, rinse the legs, add water, boil, remove the foam, add one carrot cut into large pieces, a whole onion and a bay leaf. You can also add a few black peppercorns. Cook for 40 minutes.
- Then remove the meat and vegetables from the broth. Vegetables will no longer be needed. Separate the meat from the bone and cut into small pieces.
- Peel the onions and carrots. Cut the onion into half rings and the carrots into thin strips.
- Pour sunflower oil into a thick-bottomed pan, heat it and fry the onions and carrots until golden brown.
- Add chopped chicken to the vegetables, mix well and fry for 10 minutes.
- Add the bean mixture there, after draining the water in which it was boiled.
- Pour chicken broth into the pan and bring to a boil. Cook for 10 minutes and remove from heat.
- When the soup has cooled slightly, puree it in a blender and return to the stove. Throw in chopped thyme and cardamom seeds crushed in a mortar. Bring to a boil and remove from heat. Let it brew a little.
Important: When combining legumes for a soup like this, try to choose ones that cook for about the same amount of time. Otherwise, you will have to cook each ingredient separately.
This soup turns out very tasty and tender. There is hardly anyone who does not appreciate this dish. The creamy soup made from a mixture of legumes is eaten with special appetite if served with garlic croutons and croutons.
With or without meat, soups containing beans will always be tasty and satisfying. And they are easy and simple to prepare. And if you don’t forget to soak the beans the night before, then quickly too. Bon appetit!
French cuisine- these are thousands of culinary highlights, respect for traditional tastes and a special flavor of dishes. Any housewife dreams of having in her arsenal french recipes, which will help her look in the best light in front of guests, and will also allow her to pamper her family with delicious delicacies. French cuisine is a classic that remains popular at all times!
Our site is the main assistant to housewives! We methodically carry out our main task - to collect the rarest, unique French recipes with photos, which will allow you to plunge into the extraordinary atmosphere of traditional tastes of France.
What is the cuisine of kings famous for on the modern table?
A distinctive feature of French cuisine can be considered a conservative adherence to culinary traditions in excellent combination with the originality of modern presentation of dishes and the uniqueness of the recipe.
Traditional french cuisine recipes which is famous throughout the world, is rich in a variety of sauces and vegetables, prepared in such a way that the beneficial properties of the products are preserved even after heat treatment. The French are quite conservative in the preparation of their classic dishes, which allows them to maintain the same recipes over the centuries.
Properly prepared sauce is the key to the success of any dish!
The sauce in French cuisine is the highlight that ensures superiority over other cuisines in the world. Of the thousands of unique sauces, these five are considered the main ones in French cuisine:
Bechamel;
- Veloute;
- Espanol (Espagnole);
- Hollandaise sauce or mayonnaise;
- Vinaigrette.
Here you will find cooking recipes, as well as learn how to properly combine various ingredients with each other. For example, in dishes such as french salad recipe the preparation of which can become your calling card. Such a famous and delicious dish as French meat photo recipe everyone who wants to visit the cookbook on our website will find out.
Welcome to the French kingdom of culinary delights! And don’t forget to bring with you the desire to create and a good mood! And when serving dishes, it would be timely to pamper yourself and your family with a bottle of French wine - the main accompaniment of any French feast!
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