Canned bean soup in tomato. Step-by-step recipe for making canned bean soup

Bean soup in tomato sauce, as well as everything about this wonderful product and its amazing and incredible properties. Step-by-step recipe with photos and videos.

Canned Bean Soup

Well, if we are planning to make soup from canned beans, then let’s first find out everything about this amazing product. Why beans are so healthy and how they should be cooked correctly.

Video: beneficial properties of beans

Bean soup: composition and recipe

And now, after you have learned a lot of amazing and useful things about beans, you can quickly cook a great soup from them. For this we will not need meat, we will not need to soak the beans. Everything is done very simply and quickly.

Canned beans are freely available at any grocery store. It’s called “Beans in Tomato Sauce.” The product is completely ready for use and does not require any additional processing. Therefore, soup from such beans is prepared surprisingly quickly and easily. It is wonderfully suitable for people who do not eat meat and fast.

30 min. Video recipe Print

Fill a three-liter saucepan with water and put it on fire

Place the potatoes cut into strips, place them in a saucepan and cook until tender.

Wash and peel carrots, onions and potatoes.

Finely chop the carrots and onions (the carrots can be grated on a coarse grater). Place in a frying pan heated with vegetable oil and fry, stirring constantly.

Place beans with tomato sauce in a frying pan from a can. Make a small fire, stir and simmer with carrots and onions. Continue to simmer until the potatoes in the pan are completely cooked.

As soon as the potatoes are ready, transfer the entire contents of the pan into the pan. Salt, pepper, stir, bring to a boil and immediately turn off. Add the chopped herbs, cover with a lid and let it brew for 20 minutes.

That's it, the bean soup is ready. How much time has passed? - 30 minutes. It took us that long to peel and cook the potatoes.

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Easy to prepare and at the same time very tasty and satisfying soup made from canned beans in tomato sauce! The soup is prepared from ingredients that every housewife always has on hand, which is very convenient.

If you still don’t have the main ingredient - beans in tomato sauce - use regular canned beans and tomato paste. This soup will not be inferior in taste.

Canned beans do not need to be soaked and cooked in advance, like dried beans, and therefore the soup is prepared very quickly.

Bean soup in tomato sauce is a great everyday soup for the whole family!

Water – 3 l
Chicken breast – 600 g
Beans, canned in tomato sauce – 1 can (400 g)
Potatoes – 3-4 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Bell pepper – 1 pc.

Preparation:

Pour water into a pan and place it on the stove. While the water is boiling, wash the chicken breast and remove excess fat. Cut into several pieces (this will allow the pulp to cook faster) and place in boiling water in a saucepan. Cook for a third of an hour, removing the foam from time to time.

Remove the finished broth from the stove. Let the chicken meat cool directly in the broth - this will make it softer. Once it cools down, take it out and separate it into fibers.

Peel the onions, carrots and bell peppers. Cut the onion and pepper into small cubes, grate the carrots on a coarse grater.

Heat a small amount of vegetable oil in a frying pan. Add the chopped vegetables and saute them over low heat for ten to fifteen minutes, stirring from time to time so that they do not burn.

Strain the broth and put it back on the fire. While the broth is boiling, peel the potatoes and cut into strips. Rinse it under running cold water to remove excess starch.

Place the potatoes into the boiling broth and cook for twenty minutes until they are fully cooked. At the same time as the potatoes, add canned beans in tomato sauce to the broth. Add sauteed vegetables and prepared chicken meat to the broth five to seven minutes before the soup is ready. Salt and pepper the soup, add dried herbs.

Canned bean soup in tomato sauce is ready!

Remove it from the stove and let it brew under the lid for ten to fifteen minutes.

It should be served hot, in portioned plates.

Even though canned beans are a ready-made snack, they can be used to make many dishes, such as delicious tomato soup. This dish, based on canned beans, is ideal for busy housewives for whom every minute matters.

The soup according to our recipe turns out to be very satisfying and unusual, and is prepared quickly and without much effort. If you want to make the soup more rich, feel free to cook it using fatty meat broth. But if the dietary option is more acceptable to you, you can cook it in water.

Bean soup with tomato

Recipe for canned bean soup in tomato

Rinse the brisket thoroughly and place in a saucepan with cold water. Place on the fire and bring to a boil. Then drain the water and refill with clean water. Bring to a boil again and cook the brisket for an hour, periodically skimming off any foam that forms. Ten minutes before the end of cooking, add bay leaf and allspice. Remove the brisket from the broth.

Fry the onions, potatoes and carrots until golden brown and rich in aroma. In this case, potatoes are simmered to enhance the taste. Place the fried vegetables in the broth and cook over low heat until the potatoes are soft. Then add the canned beans to the pan, stir and bring the soup back to a boil.

Rinse the dill and parsley with water and chop finely with a special knife for greens. Once the soup returns to a boil, turn off the heat and add the chopped herbs. To enhance the taste of the beans, it is recommended to let the soup steep under the lid for one hour before serving.

There are many ways to make canned bean soup. It is usually sold in tomato sauce. This can be either an exquisite recipe for French cuisine or a simple soup, which will use the most affordable products. If you adhere to the cooking technology, all options will be successful.

Classic soup with canned red beans

Ingredients

pork - 400 gr.;
canned red beans in tomato sauce – 500 ml;
potatoes - 350 gr.;
onion – 300 gr.;
carrots – 250 gr.;
bell pepper – 350 gr.;
garlic – 3 gr.;
vegetable oil – 25 ml;
black pepper – 3 gr.;
fresh greens;
sour cream – 300 ml.

Preparation

Cut the meat into portions, put it in a saucepan, fill it with water, and set the heat to low. When the broth starts to boil, reduce the temperature under the pan, add salt and simmer everything over low heat for half an hour. We remove the noise. If the meat does not become soft enough during this time, you will need to increase the cooking time.
Preparing the potatoes. Peel and cut it into cubes, add to the broth when the meat is ready. Turn up the heat a little.
We also clean the onions, carrots and peppers, and cut everything into strips. Carrots can be chopped into thin slices by first cutting them lengthwise into 4 parts.
Place the frying pan on the fire, pour in the oil and heat it well. First add the onion and fry for 2 minutes. Then add the rest of the vegetables and fry for 7-10 minutes over low heat, stirring constantly.
When the vegetables acquire a golden hue and a pronounced aroma, pour the beans in the tomato into the frying pan. Cover and simmer for 10 minutes over low heat.
At the very end of preparing the bean dressing, add chopped garlic and black pepper to the pan.
Carefully pour everything into the broth and cook until the potatoes are soft.
Chop the greens and add to the pan a couple of minutes before the end of cooking.
Serve soup with sour cream.

Soup with duck, red and white beans

Ingredients

duck back and wings – 500 g;
canned white beans – 200 ml;
canned red beans in tomato sauce – 200 ml;
onion – 200 gr.;
leek – 200 gr.;
carrots – 250 gr.;
parsley root – 100 gr.;
celery root – 100 gr.;
Chinese cabbage – 150 gr.;
garlic – 10 gr.;
vegetable oil – 20 ml;
fresh parsley;
coriander – 2 gr.;
black pepper – 3 gr.;
salt – 5 gr.

Preparation

We cut up the duck and use only the back with wings; their total weight will be about half a kilogram. We divide this part of the carcass in portions and fill it with 2.5 liters of water. Cook the broth for 40 minutes. Salt.
Peel and cut the potatoes, add to the broth when it is cooked.
Cut carrots into circles, onions into half rings.
Parsley and celery root - into strips.
Pour oil into a frying pan and heat well. Add the carrots and fry for 3 minutes, stirring constantly. Pour in the chopped onion and other vegetables and saute everything until a beautiful golden color is formed. At the end, add coriander to the vegetables and mix everything.
Place the canned beans in tomato sauce into the sauté pan and cover with a lid. Simmer everything over low heat for a couple more minutes, adding black pepper.
Add white beans to the soup. When the potatoes are almost ready, cut the leeks into rings and the cabbage into strips.
Place vegetables in tomato sauce with beans in a saucepan. Then - leeks and Chinese cabbage.
Place the whole bunch of parsley there, chop the garlic and add to the soup.
When the potatoes are cooked, cover the soup with a lid and leave for a while. After this, the bunch of parsley can be removed.
It is better to serve the dish with black bread croutons and sour cream.

Ingredients

red beans in tomato sauce – 300 ml;
pork – 200 gr.;
beef – 200 gr.;
chicken – 300 gr.;
smoked balyk – 300 gr.;
onion – 250 gr.;
carrots – 200 gr.;
pickled cucumber – 300 gr.;
tomato paste – 20 gr.;
salt – 5 g;
sugar – 3 gr.;
vegetable oil – 10 ml;
black pepper and red.

Preparation

We prepare broth from beef, pork and chicken. When it is cooked, take out the meat and cut it into small cubes or strips.
Onions and carrots are cut into small pieces and fried in vegetable oil.
Cucumbers are grated on a coarse grater and added to the sauté along with sugar and tomato paste. Everything is mixed and fried for 3 minutes. Then put the beans into the sauté and mix everything again, add 100 ml of the prepared broth and simmer for 10 minutes with black and red pepper.
Place the resulting tomato sauce into the broth with pre-chopped meat.
Cut the balyk into strips and add it to the hodgepodge a few minutes before the end of cooking.

Soups with canned red beans are served as a first course. They are best served with sour cream and black bread. Greens can be added to the plate if desired.

The recipe for solyanka with red beans is prepared with different types of meat. You can use smoked chicken, beef or pork, as well as mushrooms.

Red bean soup is prepared quickly, but to speed up the recipe even more, the meat can be fried in small pieces in a frying pan. This dish will have a very rich taste and will be prepared literally within half an hour.

We also prepare soup with beans in tomato sauce using lamb. This recipe involves using a lot of meat, potatoes and herbs. You don’t have to take the carrots, but chop the onion quite coarsely and sauté it in vegetable oil. We put a lot of parsley, cilantro and dill in this soup. You can use fresh tomatoes.

For those who love tomato puree soups, you can prepare the recipe with the same beans, but first pass them through a metal sieve so that there is no skin in the soup and its consistency remains uniform.

The lamb soup recipe is best served with fresh pita bread, and solyanka with black bread croutons. We put them directly on the plate with hodgepodge.

Prepares a thinner version of the famous chili. That is, a soup that will contain a lot of beans and tomato paste. First prepare the meat broth, there should be 2 liters of it. Then - passaging according to the previously described method. For the soup you will need a half-liter can of beans and 20 grams. tomato paste. We also use garlic, black and red pepper, as well as a little Indian curry to taste. For this amount of soup we take 350 grams. hunting sausages, which we cut into pieces 2 cm long and put the weight in a pan. Boil for another 5 minutes and serve with fresh herbs.

We prepare chili soup in the same way with the addition of green beans. First boil the asparagus in salted water, then add it to the sauté for the soup, deep fry and simmer for 10 minutes along with the beans. Add everything to the broth.

Name:	Bean soup with tomato
Date added:	06.10.2015
Cooking time:	1 hour 30 minutes
Recipe servings:	8
Rating:	(1 , Wed 5.00 out of 5)

Ingredients

Recipe for canned bean soup in tomato

Remove all the meat and return it to the pan. Wash and peel the potatoes, cut into cubes, strips or otherwise as desired. Also wash and peel the carrots. Grate it or cut it with a special attachment for Korean carrots. Peel the onion and cut into small cubes. Heat vegetable oil in a deep frying pan.

Tomato soup with beans is an excellent option for a hearty dinner. Fry the onions, potatoes and carrots until golden brown and rich in aroma. In this case, potatoes are simmered to enhance the taste. Place the fried vegetables in the broth and cook over low heat until the potatoes are soft. Then add the canned beans to the pan, stir and bring the soup back to a boil.