Canned Bean Soup. bean soup

19.10.2019

Canned beans should be present in all refrigerators. Of these, it is possible to prepare all kinds of nutritious, quick and delicious dishes. Soups are also included. If cooked correctly, these dishes will become a favorite in your family.

For soup, both white and red canned beans are quite appropriate. It is good because it does not require pre-soaking in water. Even in canned form, it retains its beneficial qualities. But it is better to eat less beans, as they are poorly digested in the stomach.

We bring to your attention a selection of 6 delicious recipes for this soup. We hope they become your family's favorite. You will also learn some tips from experienced chefs.

Easy Canned Bean Soup

This recipe is very easy to prepare. And the result will greatly please you. It turns out hearty and tasty. Athletes especially love it because of the beneficial effects of beans on muscles and body weight.

Canned beans - 500 grams;
Onions - 2 pieces;
Garlic - 2 cloves;
Tomato paste - 3 tablespoons;
Mustard seeds - 2 teaspoons;
Vegetable oil - 4 tablespoons;
Potato - 3 pieces;
Beef - 300 grams;
Bacon - 110 grams;
Water - 1.5 liters;
Greenery;
Salt and pepper - to taste.

We cut the meat into large pieces;
Finely chop the onion and garlic;
Fry onion with garlic in vegetable oil. Then we introduce beef and mustard seeds. Simmer over low heat for 20 minutes;
Add the tomato paste to the meat and mix. Fry until beef darkens;
Next, pass the beans;
Boil the beef broth first. Boil diced potatoes in it for 25 minutes. It should become soft;
Thinly slice the bacon and fry in butter. It should become crispy;
Add spices and dill to the finished soup.

Soup should be served in serving bowls. Top with bacon strips and a dollop of sour cream. Bon appetit everyone!

Recipe for canned bean soup with meat

The soup takes 1 hour 35 minutes to prepare. Calorie content - 120 kcal per 100 grams of soup. Makes 5 servings. Store only in the refrigerator.

1 can of beans;
250 grams of beef
250 ml of meat broth;
2 onions;
2 carrots;
5 potatoes;
Half a bell pepper;
2 cloves of garlic;
1 tomato
3 tablespoons of vegetable oil;
Salt, spices.

Finely chop the beef. Fill with ice water. We remove to a slow fire to cook. After removing the foam, pour in the meat broth. Cook until the meat is ready. Salt a little;
Onion cut into small cubes. Grate carrots. Fry everything in vegetable oil until golden;

Add bell peppers and tomatoes with garlic to the onions with carrots. Salt a little, add spices. Fry for 7 minutes, stirring;
Peel, cut potatoes into cubes. We introduce it into a boiling broth. Boil potatoes until tender. Add bay leaf;
We wash the beans so that they become transparent;
We combine the semi-finished soup with frying;
Add washed beans. Boil for another 5 minutes.

Our soup is ready. Served in beautiful bowls with a green onion. Thin rings of olives would be appropriate here. Bon Appetit everyone!

Bean soup with canned red beans and smoked meats

Here is a fairly simple and original recipe for bean soup. It will easily become a competitor for many soups.

One jar of red beans;
2 smoked chicken thighs;
5 potatoes;
4 tomatoes;
Lukovichka;
vegetable oil for frying;
Greenery;
Salt;
Spices.

Boil the ham for half an hour. This is necessary for the saturation of the broth;
We clean and finely chop the tomatoes with onions;
Fry the onion in oil. We introduce tomatoes into the onion. Simmer for 30 minutes;
We pull the chicken legs out of the broth;
Peel and cut potatoes into strips. We introduce it into the broth;
Finely cut the legs;
At the end of cooking, we introduce frying, chicken, legumes and liquid from them;
Add salt and spices.

Ready soup should brew a little. Serve with herbs and sour cream in beautiful bowls. Bon appetit everyone!

Soup from canned beans in tomato sauce in a slow cooker

Thanks to the advent of the multicooker, it became possible to make life easier in the kitchen. With its help, you can cook many delicious and healthy dishes. The bean soup was no exception. Here is an unusual recipe. It will take you an hour and a half to prepare it. Get 4 servings.

One bouillon cube;
1 liter of water;
One carrot;
One bulb;
100 grams of chicken;
One bay leaf;
One can of beans in a tomato;
4 potatoes;
Two cloves of garlic;
Greenery.

Finely chop the onion;
We rub carrots on a medium grater;
We cut chicken meat into small pieces;
In a slow cooker, fry carrots with onions. It will take 20 minutes in the "Baking" mode;
We introduce legumes, potatoes, bouillon cube, bay leaf;
Fill everything with boiling water;
The soup is prepared in the “Stew” mode for 1 hour.

Serve the finished dish in bowls with garlic and herbs. Bon Appetit everyone!

White bread croutons make a great accompaniment to bean soup.

Fried shrimp with garlic, a good snack: a healthy and tasty dish.

Steam fish and vegetables in a slow cooker or pressure cooker. This is the best dish for those who are trying to eat right.

Chicken soup with canned white beans

Here is a dietary, but quite satisfying soup. It is also good for kids. You can prepare it in just an hour.

1 can of white beans;
One and a half liters of chicken broth;
One chicken egg;
Three potatoes;
Greenery;
Salt;
Spices;
Bay leaf;
Pressed garlic.

Cook chicken broth with dill and onions for 20 minutes;
Hard boil an egg;
Peeled and chopped potatoes are introduced into the broth. Cook for another 15 minutes;
We take out the chicken fillet from the broth. Studio. We disassemble into small pieces;
Finely chop the greens;
The egg also needs to be finely chopped;
We introduce legumes, half of the greens, an egg, a chicken into the broth. We mix everything. Cook for about 5 minutes;
Add spices and salt to taste.

The finished dish is served in portions in beautiful bowls. Season with garlic and the remaining herbs. Bon appetit everyone!

Bean soup-puree from canned beans "Oriental"

This is a very interesting bean soup recipe.

1 can of canned red beans;
4.5 cups of ready-made vegetable broth;
3 tomatoes;
Carrot;
Leek;
Sunflower oil for frying;
1 tsp cumin;
Bay leaf;
Nutmeg;
Ground allspice;
1.5 tablespoons of soy sauce.

Drain and rinse red beans;
Peel the onion with carrots, cut into rings;
Fry vegetables in vegetable oil with constant stirring;
Remove the skin from the tomatoes. Remove their seeds. To make it more convenient to do this, first scald the tomatoes with boiling water;
Finely chop the tomatoes;
Introduce them to onions and carrots;
Salt, pepper and add bay leaf to them;
Stew with the addition of one glass of broth until the vegetables soften;
Boil the beans for 30 minutes with the remaining broth and cumin;
Add soy sauce and nutmeg to soup. Cook for another 7 minutes;
Blend the finished soup with a blender.

This soup is served in beautiful bowls. They eat it with crackers. Bon Appetit everyone!

As you know, beans are very useful for the human body. It has a beneficial effect on the human brain and the body as a whole. Beans are rich in vitamins and minerals. Also, beans are very necessary for diabetics, as they contain arginine.

Beans are highly valued by many of the world's chefs. They make unsurpassed culinary masterpieces from beans. In the first place they have various bean soups. There are also certain secrets for their preparation:

To make bean soup from canned beans, it doesn't matter what color the beans are. This is up to you to decide. If you want a dietary soup, then it is better to take white beans;
In order not to bother with long-term soaking of beans before cooking, it is better to use canned beans;
Be sure to drain the liquid that the beans were in. It contains substances harmful to the body that cause intestinal upset;
If the beans are in some kind of sauce, then it is better to add it directly to the soup. It is better to do this at the end of cooking.

We hope these recipes will be useful to you and will delight your loved ones. After all, tasty and healthy food has never been left without attention. Have a nice and healthy appetite!

Delicious rich bean soup is what you need for a hearty lunch. You can cook with raw beans, or you can add canned beans - quick and easy!

Bean dishes are considered not only hearty and very nutritious, but also very healthy. After all, beans contain a huge amount of vitamins that are so necessary for the full functioning of human organs.

Especially well it affects the work of the heart and blood vessels. Therefore, do not neglect this product, but cook any dishes from it at least once a week.

300 grams of red beans;
Potato tubers - 3-4 pieces;
1 carrot;
Onion - 1 piece;
1 liter of beef or chicken broth;
Tomato paste - 70 grams;
Salt - according to your preference and taste;
Condiments and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

The beans need to be sorted out the day before, washed and poured with water. Leave it in water for 5-6 hours, due to this it will cook faster.

We place the pot with the broth on the stove, add another 1-1.5 liters of water there and heat it up.

As soon as the liquid begins to boil, drain the water from the beans and put it in the broth. Boil for 30-40 minutes.

Remove the skin from the potatoes, wash and cut the tubers into slices.

Remove the skin from the onion and cut into small squares.

We wash the carrots, remove the dirt and cut into strips.

We put a brazier with vegetable oil on the gas and first pour the onion pieces there. Fry for a couple of minutes until golden.

We season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the components for another 4-5 minutes over low heat.

After half an hour of cooking the beans, start the potatoes and boil for 10 minutes.

Rinse the greens and cut into small pieces.

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Recipe 2: Delicious No-Soak Bean Soup

Lenten dishes, that is, those that are cooked without meat, eggs and other animal products, are not only included in the menu of vegetarians or fasting for religious reasons. Such foods are useful for everyone - they are tasty, dietary and varied. Of the first courses, the recipe for lean bean soup is especially good, and I like it in several variations.

lean bean soup, where the red bean recipe includes a lot of different vegetables. You can cook it at any time of the year. Use fresh vegetables in season, frozen ones are great in winter. The cooking process itself is not complicated and will take little time if, first, boil the beans.

You can cook lean red bean soup on the stove or in a slow cooker. If you have a pressure cooker, use it to boil the beans. This process will take about 20-30 minutes, without pre-soaking in cold water.

dry beans - 320 g
potatoes - 650 g
carrots - 200 g
onion - 230 g
celery root - 260 g
sweet pepper - 150 g
sunflower oil - 30 g
salt - to taste
ground black pepper - to taste
bay leaf - 2-3 pcs.
water - 3-4 liters
greens - to taste.

Rinse beans thoroughly in running water before boiling. Soup bean varieties can be mixed, just choose beans with approximately the same cooking time.

I boil beans in a slow cooker-pressure cooker for 25 minutes on the "stew / beans" mode. Otherwise, fill the swollen beans with fresh water and send to the fire. Boil. Boil for 2-3 minutes, drain in a colander and rinse with cold water. Pour cold water over again and bring to a boil. Repeat this procedure 3-4 times, and only then, boil until soft.

Prepare potatoes and celery. Clean and wash the roots. Cut into small cubes.

Boil about 2 liters of water. Add potatoes and celery root to boiling water. Bring to a boil again. Simmer for 10-15 minutes until soft.

In a frying pan in sunflower oil, fry the chopped onion and grated carrot until soft.

Once the potatoes and celery are soft, add the boiled beans. Stir, boil and boil for 5-7 minutes over low heat.

Add chopped sweet pepper, fried vegetables. Season to taste with ground black pepper, salt, add bay leaf. Bring to a boil. Boil 5-7 minutes.

Rinse any fragrant greens, finely chop and add to the soup. Stir and turn off the fire. Let it brew a little under the lid.

Delicious lean bean soup is ready.

Recipe 3: Canned Bean Soup

Soup with canned beans is undoubtedly the fastest way to make soup. It is extremely easy to prepare. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and vegetable dressing will quickly fry during the cooking of potatoes. Total: it will take you no more than 20-25 minutes to prepare a delicious, satisfying and rich soup.

This recipe definitely deserves your attention and is worth it to adopt!

Potatoes (medium) - 3-4 pcs.;
Carrots - 1 pc.;
Bulgarian pepper - 1 pc.;
Onion - ½ pc.;
Canned red beans - 1 b.;
Tomato paste - 1-2 tbsp. l.;
Vegetable oil - 3 tbsp. l.;
Water or broth - 1 l;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

Boil water in a kettle or broth in a saucepan on the stove. You can use the broth, cooked from any kind of meat or vegetables. Choose beef or pork broth on the bone for a hearty and nutritious soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut them into small cubes. The smaller the cubes, the thicker and quicker the soup will cook. Add potatoes to the pot and lightly salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, boil them for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Next, to save time as much as possible, turn on the second burner, put a frying pan with vegetable oil on it and, in parallel with cooking potatoes, prepare a tomato-vegetable fry for the soup. Peel the onions and carrots, cut out the seeds from the pepper, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into a small cube, the pepper can be cut into a larger cube.

By this time, the oil has already warmed up enough. Start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), send peppers and carrots to it.

Close the pan with vegetables with a lid and simmer them until soft - it usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable fry. l. water so that the roast does not burn. After 7 minutes, add the tomato paste to the vegetables and mix well.

Keep the roast on the stove with the lid closed for about 1-2 more minutes and add it to the already cooked potatoes in the pan.

Drain the canned beans in a colander and rinse well with cold water.

Add canned beans to the resulting soup.

Season bean soup with spices if desired and add bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Close the soup with a lid and let it brew for 15 minutes with the stove turned off.

Serve the soup in portions, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a delicious and nutritious dish. It is great for diversifying the menu, especially when traditional soups and borscht get bored.

beans 2/3 tbsp.
meat 400 g
potatoes 2 pcs.
carrot 1 pc.
vegetable oil
tomato juice 1 tbsp.
garlic
black pepper
Bay leaf
herbs (fresh or dried)

Beans must be pre-filled with water and left for at least 3-4 hours, and ideally all night. In general, beans are different: one is well boiled, it is great for mashed potatoes or meatballs, and the other softens well when cooked, but at the same time retains its shape, it is it that should be used for soup.

Note: if the beans are cooked for a long time and remain firm at the same time, then most likely they are from last year. After the beans have lain for several hours in water, the latter must be drained. Then put this type of legume in boiling water and cook until tender. This takes 30 to 60 minutes.

Put the meat to boil. After 30 minutes of boiling, drain the broth and pour the meat with new water. Peel the carrots, wash and grate on a coarse grater. Fry. Add to broth.

Note. If you want the carrots in the soup to be firm, then put them in the broth at the very end. Pour tomato juice into a pan with vegetable oil. Boil a little.

Add chopped garlic, bay leaf, pepper, salt. Cook for 1 more minute and turn off.

Peel potatoes, wash and cut into medium cubes.

After 1 hour of cooking, remove the meat, cut and return to the broth.

Put the potatoes in the broth, lightly salt. Boil until done.

At the end, add boiled tomato juice, beans, spices. Turn off the heat 1 minute after boiling. Let the soup brew for 20-30 minutes.

When serving, put greens in soup with white beans.

Recipe 5: Chicken Bean Soup (Step by Step Photos)

I propose to cook a very tasty and hearty bean soup with chicken. The soup has a velvety structure, very fragrant and rich. Bean lovers will love this soup.

400 g chicken meat (two drumsticks and fillet);
2 cups dry beans;
1 carrot;
1 onion;
1 st. l. seasonings from dried vegetables;
1 bay leaf;
salt, black ground pepper;
vegetable oil.

Put onion and carrot dressing in bean soup, add bay leaf, bring to a boil and turn off. Let the soup rest for 20 minutes and serve.

Delicious and fragrant bean soup with chicken is ready.

Recipe 6: Bean Soup with Lamb and Garlic

lamb ribs - 0.5-0.7 kg;
white beans (dry) - 1 stack;
carrots (large) - 1 pc;
onion (large) - 1 pc;
2-3 potatoes;
tomato paste - 1-2 tablespoons;
salt, peppercorns, ground pepper, bay leaf;
garlic for serving.

Beans must be soaked overnight in cold water. Then boil until almost cooked in NOT salty water.

We wash the lamb ribs, clean if necessary, pour cold water and cook the broth.

Cook for about an hour and a half, not forgetting to remove the foam. 10 minutes before readiness, add peppercorns and bay leaf.

We filter the finished broth, and cool the ribs slightly and separate the meat from the bones.

Peel the onion and finely chop. Fry lightly in fat or butter.

Add the carrots cut into small cubes to the onion and fry over medium heat for another 2-3 minutes.

Add tomato paste, stir and cook for a couple more minutes.

In the prepared strained broth, put the meat, boiled beans until half cooked and diced potatoes. Cook everything together for 30 minutes (until the potatoes and beans are soft). We spread the fried vegetables in the soup and cook over low heat for another 7-10 minutes. Salt to taste!

Garlic is added just before serving directly to the plates. And don't forget the freshly ground pepper.

The taste and aroma is divine!

Recipe 7, step by step: bean soup with mushrooms

Bean soup with dried mushrooms is a very old dish. More than one generation of housewives cooked soup with mushrooms and beans in their kitchens, inhaling the aromas of the pot and giving back a piece of their culinary talent. Now it's our turn to accept the fast and try to make fragrant bean soup with mushrooms with our own hands.

But first, a little about the dish itself. Despite the fact that the set of ingredients that is used is quite small, lean bean soup turns out to be very rich in taste. The combination of beans, potatoes, standard stir fry soups and mushrooms is very, very successful.

potatoes - 5 pcs. (medium size);
beans - 0.5 cups;
carrots - 1 pc.;
onion - 1 pc.;
water;
dry mushrooms 15 gr.;
flour 1 tablespoon (exactly with the sides of the spoon);
vegetable oil;
salt;
black pepper.

Cooking bean soup with dried mushrooms begins with mushrooms. They give that unique, recognizable and interesting taste and aroma.

Before you start implementing the recipe, you need to soak the mushrooms for 2-3 hours. To do this, you first need to wash them a little, and then fill them with water, covering them completely. At first, they may float to the surface, but later, when they absorb water, they will sink to the bottom.

Peel potatoes and cut into small pieces.

Chop the onion as finely as possible, for this you will need a very sharp knife. Cut the carrot into small strips.

Put the pan on the fire, and when it warms up well, add 2 tablespoons of vegetable oil. Put onions and carrots in a pan and fry a little.

Add flour and mix well to combine all the ingredients, hold on fire for a while.

Pour in water, approximately 100 ml, visually dividing it into 2 parts. After adding the first, stir the mixture that you have, then pour in the rest. Due to the combination of flour and water, at first you will get a fairly thick mass, after the second portion it will look a little different. Stir well so that you do not have lumps that will spoil the appearance of the finished soup.

Send the fry to the pan, add the boiled beans here. Beans, like mushrooms, you will have to take care of earlier. You can use young beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To cook it relatively quickly, it is worth, for example, pour it with water in the evening and leave it overnight. In the morning, put on fire, and adding water as it evaporates, cook until soft.

When the potatoes are soft, your soup is almost ready. If you do not observe fasting, you can put 50 gr. butter.

Now there is little left to do, put bay leaves, black pepper (a generous portion) parsley in the soup and, after closing the lid, leave for 20 minutes so that the soup is infused.

Recipe 8: Bean Soup with Smoked Sausages

canned beans in tomato - 1 can;
smoked sausages - 3 pcs;
ham - 150 gr;
potatoes - 2 pcs;
frying (carrots and onions) - 70 gr;
salt and spices - by wuxus

Put water on fire. Cut potatoes into cubes, slice sausages, pour all this into water.

Five minutes later, add canned beans in tomato. I also added fried onions and carrots. Salt to taste, add bay leaf and allspice.

Cook until potatoes are ready. In total, the preparation of this soup takes about 20-25 minutes, and the result is a delicious, rich and very fragrant soup.

Recipe 9: Red Bean Soup (Step by Step with Photo)

Classic bean soup is hearty, tasty and healthy (beans contain many useful trace elements and vitamins).

There are many cooking options. A distinctive feature of red bean soup is its rich color. The meat also acquires a beautiful, slightly reddish hue.

Beans - 300 gr.
Meat - 300 gr.
Carrot - 1 pc.
Onion - 1 pc.
Tomato sauce - 100 gr.
Potatoes - 3 pcs.
Paprika, herbs, salt - to taste

We take the beans, wash them, fill them with cold water for 4-12 hours. Water should be much more than beans, as it will be absorbed. It is best to do this in the evening at night, in order to start cooking in the morning. Soaking legumes is necessary in order to speed up the cooking process.

Don't be afraid that classic bean soup will take you all day, it's not like that at all. It is enough that you are at home at this time, it will cook itself! Most of the time is spent on soaking the beans and boiling them, but here special efforts on the part of the hostess are not required.

Put the beans and meat in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give excellent fat and enough meat.

We cover everything with a lid, bring to a boil and cook on low heat for 2.5 hours. The process will be accelerated if you use a pressure cooker (I have a Sincro Click lid, with its help the amount of time is reduced by 2 times, up to 1-1.5 hours).

Prepare the rest of the ingredients: potatoes and vegetables. Peel the potatoes (if young, you can even peel them), cut into cubes of 0.5-0.7 cm. Grate the carrots on a vegetable grater, finely chop the onion.

Put the potatoes in a saucepan and continue to cook over low heat. If it turns out that too much liquid has evaporated from the pan, you can safely add boiling water, this will not affect the taste.

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Beans go well with almost any vegetable. And there is nothing easier than cooking a hearty and tasty bean soup, especially from canned beans. I took the recipe with a photo when I cooked bean soup today. This is a basic recipe that is called "without everything": only beans, potatoes, some vegetables, tomato and spices. Taking it as a basis, you can replace the water with broth - vegetable for lean soup, meat or chicken for a more satisfying option. And even if you have neither chicken nor meat, I will show you one way to do without them. At the end, you will experience an instant transformation of lean soup into meat. Although I immediately warn you: the magic is very simple and most likely you already know it very well.

1 liter of water or broth (any to your taste),
1 can canned beans
2 large potatoes (or 3 medium ones)
1 medium sized carrot
1 small onion
1/3 sweet red pepper
vegetable oil for frying,
1 teaspoon tomato paste (or 2 tomatoes fresh or in their own juice)
Salt to taste
Ground pepper, dried herbs, bay leaf

How to make canned bean soup

The soup cooks very quickly. We will have a short session of simultaneous play: while the potatoes are cooking, we will fry the vegetables in a frying pan until they are fully cooked. To speed up the process, put water in a kettle to boil. We need one liter.

Next up is cleaning the vegetables. How long will it take you to peel two potatoes, one carrot and one onion? Five minutes, seven? I calculated that I peeled the potatoes in exactly three minutes. Daily exercises at the stove were not in vain! We cut the potatoes into cubes. It can be big, it can be smaller. I put it in a saucepan.

Fill with hot water. We put on the stove to cook for 10 minutes after boiling.

We put a frying pan on the second burner. Pour vegetable oil. Peeled and washed onion cut finely enough and lay out to fry. The fire is medium, it is necessary that the onion is slightly golden and gives a delicious aroma.

Meanwhile, grate peeled carrots on a grater. If you want to get straws like mine, buy a Korean grater. But even on a normal one, it's quite nice. We cut the sweet pepper into the same straw, not forgetting to remove the seeds and cut off the white parts from the inside. We put everything in a frying pan, mix with onions, warm up for a couple of minutes, pour 2-3 tablespoons of water, cover the lid and simmer until tender - 5-7 minutes.

My potatoes and fried potatoes were cooked at the same time. Put the vegetables in a saucepan.

We do not need to cook beans, they are canned. I always rinse it under running water, and then put it in a saucepan.

Here we add a teaspoon of tomato paste or a tablespoon of any tomato sauce. Or finely chopped tomatoes.

Mix, add salt, spices, pepper. Put on the stove and bring to a boil. Turn off. Put the bay leaf in a saucepan.

We pour it into bowls. Sprinkle with fresh herbs.

And it remains only to fulfill the promised hocus pocus. For these purposes, I have a piano in the bushes in store, or, to be more precise, two sausages, finely chopped and fried in a pan.

We pour a generous portion of sausages into my husband's plate. And listen to well-deserved compliments.

If your tomato paste is sour, add half a teaspoon of sugar to the soup. The soup will not become sweet, but the sugar neutralizes the acid.
If you want the soup to have a thicker texture, add a tablespoon of flour to the fry, stir and heat for a minute, and only then put the fry into the soup.
If you want the beans to be the dominant ingredient in the soup, add not one but two cans, as manufacturers are now trying to save money by often replacing half the beans in canned food with water.

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Chicken soup with canned beans

A simple and very quick soup can be a real salvation for many housewives when you need to quickly feed a hungry family with a hot delicious dinner. The soup is prepared not only quickly, but also quite simply. In addition, the ingredients for it are quite affordable, and therefore every housewife will be able to use the recipe. Even novice housewives will cope with cooking.

Chicken soup with canned beans and potatoes

chicken fillet - 1-2 pieces;
potatoes - 3 pcs.;
carrot - 1 pc.;
garlic - 2 cloves;
onion - 1 pc.;
tomato paste - 2 tablespoons;
olive oil - 1.5 tbsp;
a mixture of peppers - to taste;
salt - to taste;
parsley.

Cut the chicken fillet into pieces and, pouring water, set to boil. At this time, peel the carrots, garlic and onions.

Cut the onion into cubes and grate the carrot. Fry the onion and carrot until golden brown in olive oil, adding finely chopped garlic to the pan.

When the vegetables are golden, add some pepper mixture to them, as well as tomato paste. Stir and fry everything together for about one minute.

Peel potatoes and cut into small cubes. Remove the cooked chicken fillet from the broth and also cut into medium-sized cubes.

Send the chicken and chopped potatoes to the broth. Then add the fried vegetables and cook the soup until the potatoes are ready. At the end of cooking, add canned beans, and do not forget to salt the soup.

Sprinkle the finished soup with chopped herbs.

Chicken soup with canned beans and boiled egg

canned beans - 1 can;
chicken fillet - 1 pc.;
water - 1.5 l;
egg - 1 pc.;
green onions;
bay leaf - 1 pc.;
potatoes - 2 pcs.;
salt - to taste;
dill;
onion - 1 pc.;
pepper - to taste.

Wash the chicken fillet and place in a bowl. Fill with cold water. Add a peeled whole onion to the meat, as well as a sprig of green dill. Put the pot on the fire. When it boils, remove the foam and cook the chicken broth for 15 minutes over low heat.

When the broth is ready, remove the onion and dill from it and discard them. Remove the chicken fillet and place on a plate. Add the diced potatoes to the hot broth. Boil for about 10 minutes.

At this time, boil the egg, cool and cut into medium-sized cubes. Slightly cooled meat also cut into cubes or divide by hand into fibers.

Send canned beans to the soup, after draining the liquid from it. Boil the soup for about 5 minutes.

Then send the chopped egg and chicken fillet to the soup. Also add chopped dill and finely chopped green onions. Let the soup simmer a little.

Serving on the table, if desired, you can add a little chopped garlic very finely to each plate.

Chicken soup with canned red beans and bacon

onions - 2 pcs.;
fresh basil;
bacon - 250 gr.;
carrot - 2 pcs.;
Italian herbs - to taste;
olive oil;
chicken breast - 2 pcs.;
pepper - to taste;
cherry tomatoes - 18 pcs.;
canned red beans - 1 can;
salt - to taste;
celery - 1.5 stalks;
tomato paste - 2 tbsp.

Cut the onion, carrot and celery into small cubes. Heat olive oil in a saucepan and add chopped vegetables. Saute vegetables for about 10 minutes.

Cut the chicken into small pieces and fry in a pan until a light golden crust appears. Send the fried chicken, as well as the bacon cut into small pieces, to the pan with the vegetables. Continue to fry everything for five minutes.

Now salt and add spices. Also add tomato paste to the pan. Mix everything well. Send the beans to the pan along with the liquid.

Add enough water to get the soup to the desired consistency.

Bring the contents of the saucepan to a boil. Add the chopped basil and simmer the soup for 10 minutes.

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Canned bean soup - a hearty first course with a rich taste

Canned bean soup is a good option for a hearty quick lunch. After all, the advantages of using canned beans are obvious: they do not need to be soaked and boiled for a long time. It is enough to open the jar and put the contents into the soup.

Canned beans are usually made with water, salt and sugar, sometimes tomato paste. Most often on sale you can find white and red canned beans. It is believed that in such a product up to 80% of the beneficial components contained in fresh beans are preserved. And as you know, these legumes are rich in high content of proteins, vitamins, trace elements and active substances. Regular consumption of beans reduces cholesterol levels, cleanses the body, strengthens blood vessels, and has a beneficial effect on skin condition. In addition, beans remove excess fluid from the body and relieve swelling.

Bean soup can be either lean or cooked in meat broth. The first option is suitable for dietary nutrition, the second will be a hearty and healthy lunch. All kinds of vegetables are used as additional ingredients for bean soup: potatoes, onions, carrots. Mushrooms, smoked meats, spices and herbs are added.

Ready-made soup is served with sour cream, garlic, fresh herbs, croutons and crackers. Red hot pepper rings are added for piquancy.

Meat soup with canned beans in tomato sauce

Thick rich soup with a rich taste. For its preparation we use meat, canned beans, broccoli, carrots, onions, potatoes. Thanks to canned beans, the soup cooks faster than using dry beans, which need to be soaked and boiled for a long time. Broccoli can be taken frozen or fresh. Add spices to taste, it’s good to put a little finely chopped fresh herbs at the end of cooking the soup.

beans in tomato - 1 can;
pork on the bone - 1 kg;
carrots - 1 pc.;
broccoli - 800 g (can be frozen);
onions - 2 pcs.;
potatoes - 3 pcs.;
carrots - 1 pc.;
salt, bay leaf, pepper;
vegetable oil.

We wash the meat, put it in a pan with water. Cook until the pork is ready, removing the foam in a timely manner. Then the meat is removed from the broth, cut into pieces. We filter the broth.
We clean the vegetables, cut into cubes, finely chop the onion and carrot. Fry in vegetable oil. Add beans, spread along with tomato sauce. We mix the ingredients. We simmer for a couple of minutes.
Bring the broth to a boil, put the potatoes, add salt, pepper, spices to taste. We cook 10 minutes.
Rinse the broccoli florets. Add to soup. We also send chopped meat here. Stir, bring to a boil.
Add vegetable frying, cook for about 3 minutes, turn off the stove. Let the soup brew for 15 minutes, pour into bowls.

Soup from canned red beans in a slow cooker

This bean soup is especially good to cook in cold weather - it perfectly warms and uplifts. Let's make it on chicken broth, for which we need a fillet, but you can take any part of the chicken, such as a drumstick. To enrich the taste of the dish, add bell pepper, spices, aromatic herbs to the soup. This soup can be made not only from canned beans. Green siliculose, especially in the summer, and dried different varieties are also perfect.

chicken - 400 g;
potatoes - 2 pcs.;
red beans - 1 can;
tomato - 2 pcs. (or tomato paste);
carrots - 1 pc.;
salt, pepper, bay leaf;
vegetable oil;
greenery.

We wash the chicken, cut into pieces.
Pour oil into the multicooker, activate the “Baking” mode. We spread the meat, fry for 20 minutes with the lid closed, periodically opening and stirring the chicken.
We clean the vegetables, finely chop the carrots and onions. Add to the chicken, cook for 20 minutes on the same mode.
Wash the tomatoes and potatoes, cut into cubes.
Drain liquid from beans.
Put the remaining ingredients in the bowl: potatoes, tomatoes, beans.
Pour boiling water to the permissible limit, salt, pepper (you can put spices to taste).
We activate the "Extinguishing" mode for 2 hours.
15 minutes before the end of cooking, open the lid, add bay leaf, chopped herbs.
Serve the finished soup with fresh sour cream.

Chicken soup with canned white beans

This fragrant and hearty lunch dish is prepared with chicken broth. The main ingredient of the soup is canned beans, we have chosen white varieties. This dish belongs to the category of diet, the soup is ideal for a children's menu. You can use frozen or dried beans if you like. The latter should be pre-soaked in water for several hours, and then boiled.

white beans - 1 can;
chicken fillet - 1 pc.;
onion - 1 pc.;
egg - 1 pc.;
potatoes - 2 pcs.;
green onions, dill;
garlic - 2 cloves;
Bay leaf;
salt pepper.

We wash the fillet, boil until tender with one onion and several sprigs of dill, removing the foam during the cooking process. Remove chicken, cool and cut into pieces. Dill, onion removed. We filter the broth.
Boil the egg, cool, peel, cut into cubes.
Peel potatoes, cut into cubes.
Grind the garlic, finely chop the greens.
Bring the broth to a boil, drop in the potato pieces. Cook 5 minutes
Add canned beans (without liquid), chopped egg, chopped fillet, salt, pepper. Bring to a boil again.
We spread the chopped greens in the soup (we leave some for serving), bay leaf, cook for 5 minutes.
Serve the soup in portions, add a little chopped garlic and the remaining herbs to each plate.

Now you know how to cook canned bean soup according to the recipe with a photo. Bon appetit!

Canned bean soup is quick, tasty and very nutritious. Both red and white beans can be used to prepare this second dish. You can cook bean soup based on meat broth, but the lean version is also delicious, where only legumes and vegetables are used. Experienced chefs will tell you how to cook canned bean soup deliciously:

It is good to add smoked meats to bean soup: ribs, brisket, loin, smoked wings are also suitable. These products will give the dish a unique taste and aroma.
Canned beans can be substituted for dried beans. It should first be soaked in water for several hours, then drain the liquid, and boil the beans until tender.
The taste of bean soup is favorably emphasized by spices. Use bay leaves, black pepper, garlic, fresh or dried herbs.
If you use tomatoes to make soup, then first pour boiling water over them and remove the skin - this will make the dish more tender.
When choosing canned beans, pay attention to the composition of the product. It is better if only salt, sugar and water are used for its preparation, and various spices and preservatives are not added.
High-quality canned beans should have a dense structure and not fall apart. The cloudy color of the liquid, sediment and suspension in the jar makes the product dangerous to consume. It is better to refrain from adding such beans to the soup.

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Canned Red Bean Soup

This soup often helps me out when I need to quickly prepare the first course for dinner. And if you consider that the soup turns out to be tasty and satisfying, this recipe simply must be in your notebook. Vegetarians will especially like it, as it is prepared without meat, and sautéed vegetables and canned beans add satiety and taste to it.

According to vegans, beans have quite a lot of vegetable proteins, so they can, in fact, completely replace meat in our diet. I can’t be so categorical in my judgments either, and I will remain of my opinion: it will be healthier to stick to a balanced diet and not go to extremes. Moreover, this also applies to the diet of young children and pregnant women who, according to their beliefs, refuse meat and dairy products. I am sure you will appreciate this lean soup with beans and mushrooms.

But such a soup will definitely not cause any controversy, so it can be eaten both in fasting and during a fasting diet. Well, if your husband categorically refuses lenten dishes, then, so be it, put a piece of boiled meat or a couple of smoked sausages on his plate. My girlfriend, for example, does just that to avoid disagreements. Check out this recipe for Bean Soup with Vegetables.

In addition, the soup is prepared very quickly, the main thing is that the kitchen has a strategic supply of canned beans. If there is no such jar in the house, you will have to cook dry beans, but this is a different recipe and a completely different cooking time. Let's start cooking bean soup from canned red beans, the recipe with a photo is already waiting for you below.

- carrots (medium) - 1 pc.,

- beans (red, canned) - 1 can,

- oil (vegetable, purified) - 1 tbsp,

- tomato paste - 1 tbsp,

– wheat flour - 1 tbsp.,

- sea or table salt (finely ground), spices.

First, prepare the vegetables for the soup. We wash them thoroughly from sand, and then peel them.

Grind the carrots on a grater with a large cell.

Chop the onion into medium pieces.

Pour oil into a preheated pan, then put the vegetables and sauté on medium heat for 5-6 minutes.

Pour water into the pan, bring it to a boil and lay the potatoes cut into cubes.

After 10 minutes, we introduce the passivated vegetables into the pan and boil the soup for about 10 minutes.

Now, in fact, we dilute tomato paste in a small amount of warm water and also add it to the soup, boil it for 4-5 minutes.

Add salt and spices to taste. I think you will just be crazy about this delicious soup with sausage and beans, I have already prepared a recipe with a photo for you.

Lastly, add sifted flour to the soup to thicken it, boil for 5 minutes, and remove from heat.

Add chopped greens.

Let the soup brew for 15 minutes, and pour bean soup from canned red beans, I hope you liked the recipe with the photo, into bowls. If you don’t have time at all, but you need to cook, then this recipe for bean soup in a slow cooker will help you.

Do-it-yourself chicken sausages recipe

This recipe definitely deserves your attention and is worth it to adopt!

Taste Info Hot soups / Bean soup / Vegetable soup

Ingredients

Potatoes (medium) - 3-4 pcs.;
Carrots - 1 pc.;
Bulgarian pepper - 1 pc.;
Onion - 0.5 pcs.;
Canned red beans - 1 can;
Tomato paste - 1-2 tbsp. l.;
Vegetable oil - 3 tbsp. l.;
Water or broth - 1 l;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

How to make canned bean soup

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, boil them for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Now chop the carrots on a coarse grater, chop the onion into a small cube, the pepper can be cut into a larger cube.

By this time, the oil has already warmed up enough. Start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), send peppers and carrots to it.

Keep the roast on the stove with the lid closed for about 1-2 more minutes and add it to the already cooked potatoes in the pan.

Drain the canned beans in a colander and rinse well with cold water. We can use any canned beans, both in tomato sauce and regular, white or red. Also, if you close the beans yourself, then this is also a great option, set aside 5 tablespoons of the beans from the jar, put the rest in the refrigerator.

Add canned beans to the resulting soup.

Serve the soup in portions, sprinkled with fresh herbs.

Cooking Tips:

To prepare this dish, you can use both beans in their own juice and in tomato sauce. This will not play a special role, and tomato sauce can be used instead of pasta when frying vegetables;
spices such as cumin and marjoram are best suited for bean soup. Don't overdo it and add a little bit at the end of cooking so as not to make the dish too spicy.
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Soup with canned beans and meat

If you want to serve a hearty first course for lunch and at the same time do not spend a lot of effort on preparing it, then soup with canned beans and meat fits this description best. Using simple and affordable ingredients, you will get a fragrant and rich soup that will be appreciated by all households, and especially men. Such a bean soup would be appropriate in the winter season, as it turns out to be quite heavy and nutritious.

Ingredients:

Pork - 500 gr;
Potatoes - 2 pcs;
Canned red beans in tomato sauce - 1 b;
Carrots - 1 pc;
Onion - 1 pc;
Vegetable oil - 4 tbsp;

Cooking:

Rinse the meat thoroughly and cover it with cold water. Place the pot over high heat and bring to a boil. Then reduce the heat to a minimum and cook the broth for 1.5-2 hours. During the cooking process, do not forget to remove the foam from the surface of the broth so as not to spoil the taste and appearance of the future soup. Salt the pork 10 minutes before it's ready to keep the meat juicy. Take the meat out of the pot and let it cool. If necessary, strain the broth through cheesecloth.
Peel and cut the potatoes into small cubes and immediately dip them into the boiling broth.
Engage in the preparation of vegetable frying. Grate the carrots on a coarse grater, cut the onion into small cubes. In hot vegetable oil, fry the onion until golden brown, then add the carrots to it and cook over medium heat until the vegetables are soft. At the end of frying, add tomato sauce from a can of beans or tomato paste to the pan. Simmer for 5-7 minutes with the lid closed.
While the roast is cooking, cut the boiled pork into small pieces and put back into the broth.
Add the finished roast to the soup when the potatoes are completely cooked.
Then put the beans from the jar into the soup and let it simmer a little more. Season with salt, ground black pepper and bay leaf if needed.
Cover soup with canned beans in tomato sauce and let it rise for 15 minutes.
Serve with fresh herbs.

Cooking Tips:

A very tasty bean soup will turn out if you cook it using smoked pork ribs. The taste of the soup will be richer and more interesting.
You don't have to use pork. The difference will only be in the time spent preparing the broth: if you choose beef, it will increase, if you use chicken, it will decrease.
To significantly reduce the cooking time of a dish, but at the same time preserve the presence of meat in it, simply use canned meat. So you generally avoid the stage with cooking the broth, and immediately start cooking the soup.
If the tomato sauce in the jar of beans was too sour and spoiled the taste of the roast, just add 1 tsp to it. Sahara; it will remove excess acid.

Lean soup with canned white beans

For people who adhere to fasting for religious reasons or, for example, vegetarianism, lean soup with canned white beans becomes a real find. Despite the complete absence of meat in the recipe, the soup turns out to be very satisfying, rich and fragrant. At the same time, it is prepared very easily and quickly, and in terms of its taste it is not inferior to dishes prepared with the addition of meat.

Ingredients:

Canned white beans - 1 b;
Potatoes - 3 pcs;
Carrots - 2 pcs;
Onion - 1 pc;
Tomato paste - 2 tbsp;
Vegetable oil - 3 tbsp;
Salt, pepper, bay leaf to taste.

Cooking:

Prepare vegetables: Rinse potatoes and carrots thoroughly under running water and peel.
Peel the onion and finely chop it. Chop the potatoes into medium-sized cubes, and grate the carrots on a coarse grater.
Fry the onion in hot vegetable oil until golden brown. Then add carrots to the pan and cook under a closed lid for 5-7 minutes. Add water if necessary to keep the roast from burning. Put the tomato paste in the fry, mix well and continue to simmer the vegetables for another 5 minutes.
At this time, boil clean water in a saucepan and add chopped potatoes to it. Add some salt and cook for 10 minutes.
As soon as the potatoes are cooked, add all the frying from the pan to it.
Rinse canned white beans and add to soup as well. Season the soup with pepper, dip a few bay leaves into it. Cook everything together for 7-8 minutes, then turn off the stove and let the soup brew with the lid closed.
Serve the soup with fresh chopped herbs.

Cooking Tips:

Celery root or dried garlic will help to make the soup taste richer.
For people who are not accustomed to the absence of meat in the diet, you can add such herbs as coriander, rosemary, thyme. They will make the taste of the dish rich and give the desired aroma.
If desired, you can season the lean soup with soy sour cream or mayonnaise. Such sauces do not contain animal products, which means they are suitable for fasting or vegetarian food.

Soup with canned beans and mushrooms

Simple and easy to prepare first courses are always in the arsenal of every housewife. Soups with canned red beans are just such affordable and uncomplicated dishes. It will not be difficult to prepare such a soup, and its aroma, which has spread throughout the apartment, will surely gather all the household at a family dinner.

Ingredients:

Water or broth - 1 l;
Canned red beans - 1 b;
Champignons - 4 pcs;
Potatoes - 3 pcs;
Carrots - 1 pc;
Onion - 1 pc;
Vegetable oil - 4 tbsp;
Salt, spices to taste.

Cooking:

To prepare this soup, use pure water or broth from any type of meat. Delicious, but at the same time not losing its lightness, the soup will turn out if you cook it in chicken or vegetable broth. Pour the liquid into a saucepan and put it on fire.
As soon as the broth or water in the pan boils, add the peeled and cut into small pieces of potatoes. Simmer over medium heat for about 15 minutes. Salt lightly.
Wash the mushrooms and cut them into small pieces. You can also use canned mushrooms, after removing all the liquid from the jar. Fry the mushrooms in vegetable or butter until golden brown. A special aroma and taste of the soup can be obtained using pre-dried forest mushrooms. If you are a happy owner of such blanks, then feel free to use them as mushroom dressing in soup. You can cook soup with any other type of mushrooms, but in this case, take into account the time for their full preparation, since mushrooms cook very quickly.
Grate the carrots on a coarse grater, and chop the onion into cubes. Fry them in a separate pan. At the end of cooking, you can add tomato paste to the fry, but not much so as not to spoil the mushroom taste of the soup.
Rinse the canned beans in a colander and add them to the simmering broth with the potatoes. Boil for about 5 minutes, then put the prepared mushrooms and fried vegetables into the pan. Simmer the soup for another 5 minutes.
Add salt, ground black pepper and other spices. Turn off the stove and leave the dish to infuse for about 15 minutes with the lid closed. Season the soup with a minced garlic clove, if desired.
Serve soup with canned beans and mushrooms with fresh herbs and sour cream, which will emphasize the mushroom flavor of the first course very favorably.

Bean soups are hearty and tasty, and using canned beans is not only a way to save time, although it is also important.

It is canned legumes that give it a specific “nutritious” flavor, which cannot be described in words.

If we compare the duration of cooking, then using canned food, and using stew instead of fresh meat, you will spend no more effort than on scrambled eggs.

Canned Bean Soup - General Cooking Principles

From canned beans, soups are prepared on broths cooked from various varieties of meat and poultry. To prepare dietary bean soup, vegetable broth is used. Quick, tasty and rich canned bean soup can be cooked with stew.

They take both white and red beans, and no less tasty tomato soup is cooked from canned tomato soup, in which you do not need to separately add tomato puree or fresh tomatoes.

In addition to beans, vegetables are also added to such soups: carrots, onions, celery. Frying is prepared from them, or added, arbitrarily chopped raw. Potatoes can be omitted.

As seasonings and spices, they take lavrushka, ground or black peppercorns. A “bouquet garni” is placed in the “Austurian fabada” - spices tied with a thread into one small bunch.

Also, to add flavor to the soup, chopped or fried garlic, fresh herbs are added to it.

"Asturian fabada" canned bean soup

Ingredients:

400 grams (one can) white beans;

One liter of chicken broth;

Bulgarian fresh or frozen pepper - 1 pepper, or 3 table. spoons of chopped ice cream;

Three small cloves of garlic;

350 grams of boiled ham;

50 ml of refined olive oil;

Six medium slices of white bread;

20 grams of natural butter;

Two tables. tablespoons chopped parsley;

“bouquet garni” (a bouquet consisting of fresh spices: lavrushka, celery, parsley and cumin).

Cooking method:

1. Peel the onion and garlic from the husk, remove the seed box from the sweet pepper.

2. Cut the onion and bell pepper into small slices and fry in olive oil heated in a pan until soft.

3. Add diced ham, chopped garlic, cook everything together for four minutes.

4. Transfer the beans from the jar to the pan, pour all the gravy there, add the chicken broth, a “bouquet” of spices and cook for 5–6 minutes after boiling.

5. Remove about a glass of beans from the pan, mash them with a spoon or a masher and put them back.

6. Transfer the onion and pepper to the pan from the pan, salt and pepper a little. Bring to a boil over medium heat and simmer for another six minutes.

7. Remove the “bunch of garni” from the soup, pour the finished canned bean soup into bowls and serve with a piece of toasted white bread in each and sprinkle with herbs.

"African" canned bean soup with apples

Ingredients:

600 ml of light poultry broth;

Two heads of white bitter onions;

230 grams of red beans (canned);

One large green apple, sour;

Three tablespoons of natural 72% butter;

75 ml of fat (preferably homemade) cream;

One table. a spoonful of wheat baking flour;

One third of a teaspoon of curry;

White pepper, ground, salt to your taste.

Cooking method:

1. Boil, or if there is already a ready-made one, bring the chicken broth to a boil, dip the beans into it and cook for ten minutes. After cooling slightly, beat the soup with an immersion blender.

2. Fry the onion in butter until transparent, add the peeled apple cut into medium-sized cubes, and simmer for seven minutes.

3. Sprinkle the contents of the pan with flour, curry and mix well, set aside to cool.

4. Transfer the apple stewed with onions to a saucepan with soup, bring to a boil and hold for ten minutes on minimum heat.

5. At your discretion, add pepper, fine salt and season the soup with cream.

Quick hearty canned bean soup with stew

Ingredients:

0.5 l can of colored beans;

One small head of "sharp" onion;

five potatoes;

One carrot;

One, 0.5 l can of beef stew;

Lavrushka - 1 leaf;

4 black peppercorns.

Cooking method:

1. Dip the peeled onion into a saucepan with three liters of cold filtered water and boil.

2. In boiling water, put the potatoes cut into medium slices, a bay leaf, peppercorns and carrots chopped into thin rings. Too thick carrots are more convenient to cut into strips.

3. When the vegetables are only half cooked, transfer the beans to the pan, along with all the liquid, add the stew and cook until tender.

Soup from canned beans - "Peasant"

Ingredients:

Half a chicken carcass;

Canned colored beans - one can;

Large bulb;

Carrot - one, medium size;

Five small potatoes;

Two tables. spoons of finely chopped dill;

Table salt;

One leaf of lavrushka.

Cooking method:

1. Chop the chicken into large pieces, pour two liters of filtered water and cook the broth by adding a little salt.

2. Chop the carrots and onions into smaller pieces, and cut the potatoes into medium-sized slices or cubes.

3. Dip the chopped vegetables into the broth to the almost cooked chicken meat and cook at a low boil until the potatoes are cooked.

4. About seven minutes before the end, add beans without marinade and a small bay leaf.

5. Put about a couple of tablespoons of chopped dill into the finished soup.

Canned Bean Tomato Soup

Ingredients:

500 grams of beef, brisket;

Half-liter jar of beans in tomato;

Potato - 2 tubers;

A small head of bitter onion;

Two carrots;

Table. a spoonful of sunflower, unrefined oil;

Two sprigs of dill;

Three sprigs of parsley;

Three bay leaves;

Two peas of allspice.

Cooking method:

1. Rinse the meat well, fill it with three liters of cold water and set it to maximum heat. Bringing to a boil, drain the first water, rinse the meat, pour the same volume of water again and set to boil. After boiling, cook the meat for an hour and a half, from time to time removing the rising “var”. 15 minutes before the end, add the leaves of parsley and allspice peas. Remove the beef from the broth, cut the meat into small pieces and place back in the pot.

2. In vegetable oil, fry the onion until a tender golden crust forms, add coarsely grated carrots and continue to fry until it softens.

3. Dip the potatoes in the broth, it is best to cut it into centimeter cubes, boil until half cooked and add the sautéed onions and carrots.

4. When the potatoes have softened, add the canned beans and bring back to a boil.

5. Dip the finely chopped greens into the boiled soup and remove the pan from the stove.

6. Cover tightly with a lid, you can throw a thick, clean rag on top and let the tomato soup brew for an hour.

Canned Bean Cheese Soup

Ingredients:

One can of white beans without tomato;

300 grams of canned red (colored) beans;

200 gr. good processed cheese;

Celery - 2 roots;

Two medium carrots;

Head of bitter onion;

Two medium cloves of garlic;

200 ml of dry white non-acidic wine;

75 ml refined olive oil.

Cooking method:

1. Peel the vegetables, rinse thoroughly under the tap and chop: cut the onion into small pieces, chop the carrots and celery into medium-sized strips.

2. Fry the onion in a pan in oil until lightly transparent, add the carrots and celery and continue to fry for another eight minutes.

3. Pour in all the dry wine, stir and simmer, stirring constantly on medium heat for ten minutes.

4. Dilute the processed cheese in one and a half liters of boiling water, dip the fried vegetables into the cheese broth and set to boil.

5. After the soup boils, dip the washed and dried beans in a sieve or colander into the pan and add salt and pepper at your discretion.

6. Simmer the cheesy bean soup on the stove for five minutes.

7. Then add the garlic crushed by the press and, turning off the heat, let the soup brew for a quarter of an hour under the covered lid.

Canned bean soup with smoked fish

Ingredients:

head of sweet onion;

Half a head of garlic;

stalk of celery;

small carrot;

Two tables. spoons of olive, or other oil of the highest degree of purification;

A liter jar of salted tomatoes;

2 tbsp. l. Mexican seasoning "Chipotle";

Two liters of any broth or vegetable broth;

One and a half cans of canned beans, white;

450 grams of smoked cod fillet.

Cooking method:

1. Dice carrots, onions, celery and sauté vegetables in clarified olive oil. Add finely chopped garlic and fry until it softens.

2. Whisk into a smooth puree, chopped canned peeled tomatoes with Chipotle seasoning.

3. Mix pureed tomatoes and sautéed vegetables with broth and quickly bring to a boil. Turn down the heat to medium, soak for about five minutes, turn it down and cook over low heat for fifteen minutes.

4. Drain the filling from the can, dip the beans into the soup and cook until tender.

5. When the beans are completely softened, beat half of the soup with a submersible mixer into a puree and, combining it with the main soup, boil.

6. When serving, arrange the cut into pieces fish on plates with soup and sprinkle the dish with finely chopped cilantro.

Canned Bean Soup

Ingredients:

400 gr. potatoes;

300 gr. canned beans (any);

One and a half bulbs;

Two large ripe tomatoes;

small carrot;

Four sprigs of fresh parsley.

Cooking method:

1. Transfer the beans from the jar to a colander, rinse with a thin stream of running water and dry a little.

2. Finely chopped onion and grated carrots, fry in a minimum of oil until amber. Add the ripe tomatoes cut into small pieces and continue frying. After three minutes, transfer the legumes to the vegetables from the colander, stir and simmer for another three minutes.

3. In boiling water (two liters), dip the potatoes cut into large slices. When the potatoes are half cooked, dip the cooked vegetable dressing, ground pepper into the broth, salt a little, taking a sample, and bring the canned bean soup to readiness.

4. A couple of minutes before the end, dip the chopped parsley into the soup.

Canned Bean Soup - Tricks and Helpful Tips

Potato soup from canned beans with stew will become more fragrant if, when laying legumes, add a couple of bouillon cubes, and at the end of cooking, put finely chopped dill in the soup.

To balance the taste of the soup, you can use various types of meat to prepare the broth.

Canned bean soup cooked on a vegetable broth will turn out to be more rich if, during the cooking process, lard cut into small pieces is put into it.

If canned bean soups, after adding the frying, are simmered on a minimum heat, and not boiled, they will be much tastier.

You should not add a lot of seasonings to such soups, use no more than three types of them. In principle, in general, you can get by with one crushed coriander, it is ideal for legume dishes. Add it at the same time as laying the beans and in the finished soup it will not be strongly felt, but will leave a soft, persistent aroma and flavor.

Many refuse soups and legume dishes for fear of bloating, or other similar troubles. If there are no special medical problems, give up bread, it is the yeast contained in it that most often causes bloating.