Soup with canned beans and mushrooms recipe. Bean and mushroom soup - you can eat a whole cube

To prepare the soup we will need mushrooms, potatoes, onions, carrots, beans, garlic, dill, salt, pepper and vegetable oil.

To speed up the cooking process, soak the beans in cold water overnight, and in the morning drain the water, add fresh cold water and boil until tender (I cooked the beans in 1.5 hours). It all depends on the size and type of beans. We clean the mushrooms from dirt and chop them finely.

We wash the mushrooms, add 3 tablespoons of salt and 3 liters of cold water. Leave for about 20 minutes. Insects, if they remain in the mushrooms, will come out and die. After this, rinse the boletus well under running water.

Cut carrots into slices.

Peel the potatoes, wash them and cut them into cubes. We send it to cook.

When the potatoes boil, add mushrooms and beans to them, continue to cook the soup for about 20 minutes.

Fry the onions and carrots in vegetable oil, stirring occasionally, until slightly golden brown. 5 minutes before the end of cooking, add the fried vegetables to the soup with mushrooms and beans, add salt and pepper, and add the garlic squeezed through a press. Finely chopped greens can be added to the soup at the end of cooking along with frying, or directly into the plate when serving.

Continue cooking over low heat for another 5 minutes. An unusually aromatic, tasty, satisfying mushroom and bean soup is ready. Serve with sour cream.

Bon appetit!

Mushroom soup with beans and potatoes is thick, nutritious and very tasty. It is suitable for lenten and vegetarian menus. You can cook it with a variety of products - with fresh or dried mushrooms, with red or white beans (by the way, canned ones are also suitable), with pearl barley or rice. The soup turns out not only tasty, but also very beautiful if you cook the products separately, then pour clear broth over them and cook until the potatoes are ready.

The most aromatic mushroom soup, of course, comes from porcini mushrooms, but it will also work very well with ordinary chanterelles.

Cooking time: 2 hours
Number of servings: 6

Ingredients for mushroom soup with beans and potatoes

500 g wild mushrooms (assorted);
60 g pearl barley;
100 g dry beans;
200 g potatoes;
150 g onions;
100 g carrots;
1 chili pepper;
3 bay leaves;
salt, pepper, water, butter and vegetable oil, green onions - for serving.

Method for preparing mushroom soup with beans and potatoes

Heat butter and vegetable oil in a frying pan (about a tablespoon of each). Throw coarsely chopped carrots and finely chopped onions into the heated oil. Fry the vegetables for 10 minutes until the onions acquire a caramel color.

Place the roasted vegetables in a soup pot.

Peel the potatoes, cut into large cubes, add to the fried vegetables.

Fresh mushrooms need to be sorted, washed thoroughly, and cut into large pieces. Pour water over the mushrooms, bring to a boil, descale, add salt and cook over low heat until tender. Then drain in a colander and strain the broth.

At this stage, add boiled pearl barley. Just like mushrooms, the cereals need to be boiled in advance until tender - rinse the pearl barley, pour it into a saucepan, add cold water in a ratio of 1 to 2. Cook over low heat for about 30 minutes.

Now add the boiled beans.

If you don’t have ready-made beans, you will also have to cook them until tender. First, soak the beans in cold water for several hours, then put them in a saucepan, add plenty of water, and cook over low heat for about 1-1.5 hours after boiling.

Now that all the ingredients are collected in a saucepan, pour in the strained mushroom broth. You can add a cube of dry mushroom broth to it to enhance the taste.

Add chili peppers and bay leaves to the soup, add salt to taste, cook over medium heat for 20-25 minutes after boiling, until the potatoes are soft.

Before serving, decorate the mushroom soup with beans and potatoes with finely chopped green onions, freshly ground black pepper, and season with sour cream. Bon appetit!

This soup will have to be cooked for more than two hours if the housewife does not have boiled mushrooms, cooked beans and leftover barley porridge in her stash. I advise you to remember the recipe in case there are leftovers of all of the above products in the refrigerator - in this case, you can quickly create a very tasty first course.

Just think that 3 centuries ago they knew nothing about beans in Russia. The seeds of this plant have taken root in Mexican cuisine a long time ago, but this is understandable, because the legume plant has its ancestral roots in Mexico. After the plant spread to other continents and countries, the seeds of the plant appeared as ingredients in any national cuisine, fitting into the recipes of many cookbooks. In Russia, the recipe for preparing the seeds of this plant immediately captivated gourmets with its taste and benefits for the body. Soup with beans and mushrooms is not only a dish of everyday home cooking, but also an integral component of restaurant menus.

Why did the population of Russia fall in love with beans? A recipe for 100 grams of soup contains few calories - only 70. For this reason, a low-calorie dish, rich in proteins and starch, is primarily liked by people watching their weight. Mushrooms add a distinctive flavor to the dish and enhance the nutritional value of the glycogen and essential amino acids they contain. The recipe for bean soup with mushrooms is a successful find of Russian housewives who did not know about the similar food group of these two products, but understood their successful combination.

The recipe for preparing the dish is very diverse. Mushroom soup with beans is prepared in different broths, depending on the desired calorie content of the finished dish. If you want to make mushroom and bean soup more high-calorie, then the recipe suggests using meat broth as a base. Less calorie soups are prepared with plain water.

Since the legume plant, within reasonably consumed limits, has a beneficial effect on the functioning of human organs and systems, mushroom soup with beans is recommended for pregnant women, diabetics, hypertensive patients, and patients with chronic pathologies of the digestive system (pancreatitis, cholecystitis, gastritis, etc.). Folic acid and a large amount of iron make the dish an indispensable part of the diet for anemia and blood diseases.

In Russian cuisine recipes, beans are used in fresh, canned and dry forms. For soup, it is best to take dry beans, as the fat in the dish will be large. To prepare soups and other dishes, the seeds of the legume plant are pre-soaked in cold water. There are many recipes for making soups where beans are soaked in beer.

In the retail trade you can find two varieties of beans: white and red. It is advisable to use legume seeds and mushrooms in the same color harmony for the soup. So, if the soup is made from porcini mushrooms, then
It’s better to take white beans, and vice versa. Champignons or oyster mushrooms are suitable for the soup, but the dish will be aromatic only from wild mushrooms, which are sold dried. If the beans are grown with your own hands in a dacha or personal plot, and the mushrooms are collected independently in the forest, then the cost of soup for the whole family will be almost minimal.

You can prepare the soup in a slow cooker,
electric or gas oven, but many would dream of trying the most delicious soup from a Russian oven, cooked in a cast iron pot. We offer a recipe for white bean and porcini mushroom soup.

Ingredients:

carrot root – 1 pc.;

white beans - 1 cup dry seeds;

porcini mushrooms – 1 cup dried fruiting bodies;

tomato paste – 5 large spoons;

dill and parsley - to taste and need;

salt and pepper - to taste;

sugar - half a small spoon;

pepper - a few peas;

potatoes - 3 medium tubers;

bay leaf – 2 pcs.;

vegetable oil – 2 large spoons;

white onion – 1 pc.

Cooking technology

Bean soup can be found in almost every kitchen in the world, and each of the individual soups will have its own national characteristics. Dishes from, in particular soups, are very popular in Mexican and American cuisine.

There, bean soups are prepared with the addition of a large amount of spices and tomatoes. The famous Mexican soup with beans and hot chili peppers is known all over the world.

Recipes for soups with beans are varied due to the fact that they combine perfectly in taste with many foods. The most delicious and popular soups include soup with beans and mushrooms, chicken, barley, tomato and vegetables.

To prepare soups, they use not only red beans, but also white, fresh or frozen green beans, and even canned ones. As you can see, the choice of beans for making soups is quite varied and large.

The soup with beans and mushrooms is very tasty. If you are looking for a delicious and easy bean soup recipe, then I think you will like this recipe.

Soup with beans and mushrooms, step by step recipe which we will look at below, will be cooked in lean vegetable broth, which is why it turns out to be low-calorie and vegetarian, which allows you to use it during a diet. If you want to make a more satisfying soup, cook it with meat broth. The amount of ingredients is calculated for a 2.5 liter pan.

Ingredients:

Beans - 200 gr.,
Champignons - 200 gr.,
Chicken flavored seasoning - 1 tbsp. spoon,
Onion - 1 pc., or half an onion,
Potatoes - 3-4 pcs.,
Carrots - 1 pc.,
Bay leaf - 2 pcs.,
Ground black pepper - a pinch,
Vegetable oil for frying - about 3 cups. spoons,
Salt - to taste

Bean and mushroom soup - recipe

Wash the beans. Fill with cold water and leave to steep overnight.

During this time it will become soft, which will significantly reduce its cooking time. Place the beans in boiling water.

Boil for 20 minutes until half cooked. If you overcook it, it will completely disintegrate in the soup.

Peel the potatoes. Cut it into medium-sized pieces as for soup.

As standard, as for any other types of soups, for soups with beans and mushrooms you will need an onion. Cut half the onion into cubes. You can boil the whole onion in vegetable broth, and then remove it five minutes before the end of cooking the soup.

Wash the mushrooms, in our case champignons. Cut into thin slices. Instead of champignons, you can use fresh oyster mushrooms or boiled wild mushrooms.

Grate the carrots on a medium grater. So, now all the ingredients for making soup with beans and mushrooms are completely ready. Place potatoes into boiling water.

While it is cooking, fry the carrots and onions in vegetable oil in a separate frying pan.

15 minutes after boiling, add the roasted vegetables to the soup.

Since the soup was not cooked in meat broth, for additional taste and aroma I recommend adding a chicken-flavored bouillon cube (loose seasoning) to it.