Step-by-step preparation of bean soup (classic recipe):

1. Pre-soak the beans, taking into account the tips described above.
2. Then fill the beans with water and put on the stove to cook.
3. Wash the meat, cut into pieces, add water and cook over low heat after boiling.
4. Peel one carrot and cut into half rings.
5. Peel the potatoes and cut into cubes.
6. Add vegetables to broth when ready.
7. Peel the second carrot and onion, chop finely and fry in a frying pan with butter.
8. Place the roast in the pan 10 minutes after adding the potatoes.
9. Boil the soup for 20 minutes and season it with salt, ground pepper, and bay leaf.
10. Keep the soup on the fire for 5 minutes, remove from the stove and leave to steep for another 15 minutes.
11. Serve the first course with crackers, croutons or bread.

Using canned food to cook soup will significantly reduce the cooking time. And if the broth is prepared in advance, then the time will generally decrease significantly. At the same time, this food will perfectly relieve fatigue after a working day and replenish the body with a large amount of vitamins.

Ingredients:

• Potatoes - 2 pcs.
• Canned beans - 1 can
• Carrots - 1 pc.
• Onion - 1 pc.
• Chicken broth or water - 2 l
• Tomato puree - 2 tbsp.
• Flour - 1 tsp.
• Spices - to taste
• Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup from canned beans:

1. Peel the potatoes and cut into large cubes.
2. Fill it with water and boil until half cooked for 10 minutes.
3. Peel the carrots and onions, finely chop them and sauté in a frying pan in oil until light golden brown.
4. Add the sautéed vegetables to the pan.
5. Add chicken broth and cook for 5 minutes.
6. Strain the beans through a fine sieve and add to the pan.
7. Next, pour in the tomato paste.
8. Season the soup with pepper and salt.
9. To thicken the soup, pour flour through a sieve and mix well.
10. To make the soup more flavorful, leave it to steep for 15 minutes with the lid closed.

In late autumn and frosty winter, homemade bean soup will perfectly warm you up. There will definitely not be anyone indifferent to such a rich, satisfying, slightly spicy dish.

Ingredients:

• Smoked meats (ribs, brisket, loin, chicken wings) - 0.5 kg
• Beans - 300 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Bell pepper - 1 pc.
• Tomato paste - 100 g
• Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with smoked meats:

1. Pre-soak the beans and soak for at least 3 hours.
2. Then tip it onto a sieve, rinse and fill with fresh water.
3. Cook the beans for 20 minutes and add smoked meats.
4. Continue cooking until the beans are soft. Then add the peeled and diced potatoes. Cook it for 15 minutes.
5. Peel the sweet pepper from seeds with partitions and cut into strips.
6. In a frying pan in vegetable oil, fry the bell pepper, onion and carrots.
7. When the frying is ready, add tomato paste and fry for 1-1.5 minutes.
8. Transfer the vegetable mixture to the soup, season with salt, spices and herbs.

Bean soup made from red beans with sausages is an express soup that can be prepared very quickly. Since the recipe uses ready-to-eat canned beans, and the sausages do not require long-term heat treatment.

Ingredients:

• Sausages - 0.5 kg
• Carrots - 1 pc.
• Onions - 1 pc.
• Canned red beans - 2 cans
• Potatoes - 2 pcs.
• Salt - 1 tsp. or to taste
• Ground black pepper - a pinch
• Vegetable oil - for frying

Step-by-step preparation of bean soup with sausages:

1. Peel the potatoes, cut into pieces and place in boiling water.
2. Peel the onions and chop them into half rings.
3. Peel the carrots and grate on a coarse grater.
4. In a frying pan in vegetable oil, fry the carrots and onions.
5. Place the roast into the pan.
6. Next, add the beans from the can and the bay leaf.
7. Add salt, pepper and cook the soup until almost done.
8. 10 minutes before the end of cooking, add the sliced ​​sausages.
9. Boil the soup for 1 minute and turn off the stove.
10. Leave the soup to steep for 10 minutes and pour it into bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful microelements. And since mushrooms are used in the recipe, the soup turns out to be lean, which means it is suitable for fasting people.

Ingredients:

• White beans - 200 g
• Champignons - 400 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato paste - 2 tbsp.
• Salt - 1 tsp. or to taste
• Ground black pepper - a pinch
• Vegetable oil - for frying

Step-by-step preparation of bean soup with mushrooms:

1. Wash the champignons, cut into pieces and fry in a frying pan.
2. Peel the carrots and onions, finely chop them and sauté in a frying pan in vegetable oil.
3. Place the roasted vegetables and fried mushrooms in a saucepan.
4. Place the beans on a sieve to drain all the brine and place in the pan.
5. Fill everything with water and add tomato paste.
6. Season the soup with salt and ground pepper and simmer over low heat for 10 minutes.

Bean soup in a slow cooker will help out busy housewives. Because this electrical appliance will allow you not to hover around the stove, but to prepare a tasty and satisfying dish with minimal time and effort.

Ingredients:

• Boneless lamb - 400 g
• Canned red beans - 1 can
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Vegetable oil - for frying
• Ketchup - 4 tbsp.
• Bay leaf - 2 pcs.
• Ground black pepper - a pinch
• Salt - 1 tsp. or to taste

Step-by-step preparation of bean soup with lamb in a slow cooker:

1. Wash the lamb, cut into small cubes, place in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the “Fry” mode.
2. Peel and cut the potatoes, onions and carrots: potatoes with carrots into strips, and onions into small cubes.
3. Place the onions and carrots in the slow cooker with the meat, add salt and a bay leaf.
4. Top with potatoes and canned red beans along with the brine.
5. Add ketchup and fill everything with water. Adjust the amount of water yourself, depending on the desired thickness of the soup.
6. Add spices and salt to the dish.
7. Close the multicooker with a lid and turn on the “Stew” mode.
8. Cook the soup for 45 minutes, then taste it and adjust if necessary.

If you decide to make bean soup from red beans, then we will immediately make you happy! You will simply prepare a very vitamin-rich soup, because beans contain many vitamins and microelements, and most importantly, fiber. It gives you a feeling of fullness, and with smaller amounts of food you quickly get full. Therefore, for those who adhere to diets, such soup can be included in the menu.

Bean soup can be prepared with either vegetable or meat broth; in both versions the soup will be rich, satisfying and tasty.

We should also talk about soaking beans. After all, beans cannot be cooked without preliminary preparation - they are very tough.

There are two options for soaking beans:

Long soaking. If you have time or plan to prepare soup in advance, then this method is for you. It is best to soak the beans overnight (or for 8 hours). Rinse it and place it in a deep bowl, cover with cold water. With this method of soaking, the grains will not crack during cooking, but at the same time they will lose color. Fast way. The beans are boiled separately before cooking in the soup. Pour the washed beans with cold water one to three and put on fire. After boiling, reduce the heat and skim off the foam. Cook for 10 minutes. Then remove the pan from the heat and leave the beans in hot water for an hour. This method is bad because the grains may crack and lose a little taste.

There is another quick way to prepare bean soup - use canned beans. It will only need to be washed.

Chicken and red bean soup

In the first recipe we will prepare chicken soup; you can use both chicken drumsticks and other parts of the chicken. If you are making beef or pork soup, simmer the broth 20 minutes longer.

Taste Info Hot soups / Bean soup

Ingredients

• red beans – 300 g;
• onion – 150 g (1 pc.);
• carrots – 150 g (1 pc.);
• potatoes – 400 g (3-4 pcs.);
• chicken drumsticks – 400 g;
• water – 2.7 l;
• salt – 1 tsp. without slide;
• tomato paste – 2 tbsp;
• pepper - to taste;
• vegetable oil - for frying;
• Spicy greens (any) - to taste.

How to make dry red bean soup with meat

First of all, let's prepare the beans. We soaked it overnight and made the soup in the morning. By this time, the grains had noticeably increased in size.

We wash the grains and put them in a saucepan with cold water to cook.

While the beans are boiling, we will cook the broth separately. Fill chicken drumsticks (or other parts of chicken) with cold water and put on fire. After the broth boils, remove the foam and cook until the meat is cooked. You can add bay leaf and allspice to the broth. But there is no need to add salt. We will salt the entire soup at the very end. Because salt slows down the cooking process of the beans.

Also, don’t forget about sautéing vegetables. Finely chop the onion and fry until transparent, and then add carrots, cut into thin strips. Saute the vegetables together for 7-9 minutes. At this stage you can add tomato paste. If the soup is made from red beans, then this will not affect the color in any way, but the soup made from white beans will become rich in color.

After 40 minutes, check the beans. If the grains are “almost ready,” then you can add the rest of the vegetables. Wash and peel the potatoes. Cut into cubes or strips and place in a saucepan.

Now we take the chicken drumsticks out of the broth and strain the liquid. Separate the meat from the bones and chop finely. Throw it back into the broth. We put all this in a saucepan with beans and potatoes. Add sauté. Cook the soup further over moderate heat for about 40 minutes with the lid almost closed.

We prepare the greens - rinse and chop (you can simply tear the leaves with your hands). Add to soup. Cook for another 10-15 minutes and turn off the gas. Meat soup with red beans is ready. It can be served hot with fragrant garlic buns or cold with fresh black bread. Sour cream or mayonnaise will perfectly complement the taste.

Red bean soup with meatballs

Tomato soup made from red beans with beef or pork takes a little longer to prepare than with chicken. But if you make meatballs from meat, the cooking time is reduced significantly - and the broth turns out just as rich and aromatic. To prevent the meatballs from being tough, boiled cereal, cream or chopped vegetables are added to them. In our recipe this is the last option (onions), but you can choose something else.

Soup ingredients:

• dry red beans – 1 tbsp.;
• onions – 1 pc.;
• garlic – 1 clove;
• vegetable oil – 3 tbsp. l.;
• tomato paste (or ketchup) – 2 tbsp. l.;
• potatoes (or root celery) – 200 g;
• salt - to taste;
• fresh dill - for serving.

For the meatballs:

• minced meat – 200 g;
• onions – 50 g;
• egg yolk – 1 pc.;
• wheat flour – 1 tbsp. l.;
• salt - to taste;
• ground pepper - to taste.

Teaser network

Preparation:

1. To begin with, let the pre-soaked and washed legumes boil. This recipe uses dry beans - they take a long time to swell, so you need to make them early. Cook over low heat with the lid open for about an hour.
2. For meatballs, we take minced meat or mince it ourselves from the meat. You can take one type of meat or a mixture - pork and beef, beef and turkey, pork and chicken. Add finely chopped onions to the minced meat, as well as egg yolk, salt, pepper to taste and flour. Mix the mixture thoroughly to ensure homogeneity. We make small balls of approximately equal weight - meatballs. It's very easy to make them. Take the minced meat in your hand and clench your fist, while there is a hole between your index finger and thumb through which a smooth piece of minced meat comes out. Remove it with your other hand and place it on a cutting board. While we leave them on the board, there is no need for additional breading.
3. Separately, put a saucepan with boiled water on the fire - 2-2.5 liters. Until it boils, we peel the vegetables for the soup - onions, carrots and garlic. Finely chop them and sauté in a frying pan. At the end, add tomato paste - it will make the soup very tasty. To make the soup a little spicier, you can replace the paste with ketchup - kebab or chili.
4. Peel the potatoes and cut them into cubes. Immediately throw into boiling water. After boiling, remove the foam and add the sauté mixture to the broth.
5. Wash the bean grains, boiled until tender and rinsed in hot water, and add to the broth.
6. Stir the soup and carefully add the meatballs one at a time. If they are small, they will float almost immediately. If foam appears, remove it with a slotted spoon.
7. Then add hot boiled water (if it has boiled too much) to ensure the desired consistency of the first dish. We also add salt to taste. Cook the soup until all the ingredients are ready with the lid half closed. Before serving, sprinkle the soup with chopped dill.

Tips for the hostess:

• not only chopped onions are added to the minced meatballs, but also other vegetables - sweet peppers or hot chili, green onions or garlic, pumpkin or carrots;
• to bind the minced meat, use not only one egg yolk, but also one white or quail egg, and replace wheat flour with breadcrumbs;
• if you make meatballs from minced meat, it is better to bread them and boil them separately for a minute, and only then add them to the soup with the rest of the ingredients - this way the excess breading will come off;

Vegetable soup made from canned red beans without meat

Canned beans are also quite suitable for cooking lean soup. This ingredient makes cooking ultra fast - no need to wait for the grains to swell and cook. Meatless red bean soup is an excellent option for vegetarians, which can also be served for children.

Ingredients:

• canned beans – 200 g;
• leek – 50 g;
• carrots – 1 pc.;
• tomato – 1 pc.;
• potatoes – 2-3 pcs.;
• vegetable oil – 2-3 tbsp. l.;
• salt - to taste;
• young dill - to taste.

Preparation:

1. Canned beans, just like regular beans, require preparation - take them out of the can and free them from the brine, and if desired, rinse them in cold water. Let's leave it aside for now.
2. Peel and wash the potatoes. Cut it into cubes or slices. Let's put it in a saucepan with water to cook. A little later we will remove the protein foam.
3. Peel and wash the carrots, onions and tomatoes. Then we will chop these vegetables. Carrots can be cut into shapes to make it more interesting for children at lunch. Cut the onion into strips, and grind the tomato into puree (in a blender or finely chop).
4. Add beans, chopped vegetables and tomato puree to the potato broth. Stir and salt to taste.
5. Cook red bean soup with vegetables until done. And at the end, finely chop the dill. Add it and vegetable oil to the soup when all other products have already been cooked. After a minute, the soup can be served.

Note to the owner:

• bean soup is a rather high-calorie first course; to reduce the amount of carbohydrates in it, it is recommended not to use potatoes in the recipe or replace them with celery root;
• when sautéing vegetables for soup, not only vegetable oil is used, but also butter or melted butter;
• to diversify the soup, you can add chopped olives or black olives to the list of ingredients, and mushrooms - champignons or forest mushrooms - are great for a vegetarian option;
• Meat bean soup will have an original taste if you cook it with smoked products - sausages, ham, pork belly or ribs.

Bean soups

A delicious, very filling and aromatic lunch - at your service is a recipe for bean soup with meat, as well as step-by-step photos and videos of preparation. Try it too!

1 hour

125 kcal

5/5 (3)

It’s hard to live without hot soup even in summer, let alone winter. You come home hungry and covered in snow, and there it is on the table - aromatic, satisfying and very attractive soup. Just a dream! That is why I often prepare this wonderful dish either from white or red beans, using a simple and inexpensive set of ingredients. This is exactly the option when everything is prepared very simply, but it turns out very tasty.

Did you know? People have been eating beans for more than seven thousand years, and they were brought to our country from South America. This product is considered dietary due to its low calorie content and abundance of protein. In addition, eating beans is highly recommended for diseases of the cardiovascular and nervous systems, and it will also help restore strength after surgery or serious illnesses. In general, you made the right choice that you decided to make bean soup!

Ingredients and preparation

Preparation time: 120 – 180 minutes.

Kitchen utensils

You will significantly speed up the soup preparation time if you prepare in advance all the necessary tools, utensils and utensils that will be needed in the process:

• pan with non-stick coating with a volume of 3 liters or more;
• a spacious frying pan with a diagonal of 23 cm;
• deep bowls (several pieces) with a volume of 500 to 900 ml;
• teaspoons;
• large grater;
• tablespoons;

• kitchen oven mitt;
• skimmer;
• kitchen scales or other measuring utensils;
• linen and cotton towels;
• wooden spatula;
• sharp knife;
• cutting board.

A blender and food processor will also come in handy, so have them ready.

You will need

Warp:

Important! Canned beans will also work for this recipe – just don’t use the ones sold in tomato sauce. In addition, you can also take canned tomatoes, preferably barrel ones.

Seasonings:

• 8 g ground paprika;
• 7 g curry powder;
• 7 g ground black pepper;

• 6 g table salt;
• 3 bay leaves.

Did you know? Feel free to add other seasonings you like to your soup, as in most cases any spices are interchangeable. However, I would advise you to still leave the black pepper, even if you do not tolerate spicy dishes - you will not feel any heat in the soup, but the aroma will be much better!

Additionally

• 30 ml sunflower oil;
• 2 table. l. chopped fresh herbs.

Cooking sequence

Preparation

First stage

Second stage

That's it! Now you know exactly how to cook bean soup with meat! In addition to the herbs, you can add a teaspoon of butter to each plate or season with fresh basil and cilantro - but this should only be done if you like such things.

I love to serve this soup hot, piping hot, so that my family will drool longer and express admiration for the culinary talents of the hostess. It is best to store this type of soup for no more than a week, since meat, even boiled, quickly spoils, like all other ingredients used.

Video recipe for bean soup with meat

Please check the video below to see if you soaked the beans and cooked the beef for the soup correctly. The video also contains valuable tips and tricks. Don't miss out!

Finally, let me take a couple more minutes of your time - I would like to recommend you a few more options for bean soups from my personal collection of a fan of this magical product.

Legumes are very beneficial for our body, as they help the cardiovascular and nervous systems work. They are very filling and retain their vitamins even after heat treatment. In this article we will look at some simple and delicious bean soup recipes.

For each recipe below, you should prepare the beans in advance. This is necessary not only to reduce the cooking time of the soup, but also to ensure that all harmful components are removed from the legumes.

In the evening, place the beans in a saucepan or large bowl and cover with plenty of water. Leave the beans to swell for at least 8 hours. It is advisable to change the water several times during the soaking process, but if this is not possible, then add a little soda to the beans (1 pinch per 1 liter of water). After the specified time has passed, simply drain the water and rinse the beans. It is already ready for further processing.

If you use canned beans, there is no need to soak them.

Classic bean soup - a simple recipe

Ingredients:

• Red beans – 0.3 kg;
• Tomato paste – 0.1 kg;
• Potatoes – 4-5 pieces;
• Broth (chicken or beef) – 1 l;
• Carrots – 1 piece;
• Onions – 2 pieces;
• Herbs, seasonings and salt - to taste;
• Vegetable oil – for frying vegetables.

Preparation:

1. Prepare the beans in advance.
2. Take the pan in which you plan to cook the soup and pour the broth into it. Add 1-2 liters of ordinary water to it.
3. Place the pan over medium heat.
4. As soon as the water boils, throw in the beans. Reduce heat slightly. Let the beans cook for about 30-40 minutes.
5. While the beans are cooking, we prepare the remaining ingredients. Peel the potatoes and cut them into medium cubes.
6. Remove the skin from the carrots and grate it on a coarse grater.
7. Peel the onion and chop it finely.
8. Place a frying pan on low gas and pour oil into it. Place carrots and onions on a well-heated frying pan.
9. Please note that carrots are sweet, so frying must be salted. You can also add other seasonings.
10. Add tomato paste to the vegetables, mix everything and reduce heat. Vegetables should be simmered over low heat for about 10 minutes.
11. When the beans are almost ready, add the potatoes to them and let them cook for 10-15 minutes.
12. Pour the roast into the soup. You need to cook for another 10-15 minutes.
13. 5-10 minutes before the end of cooking, pour finely chopped herbs (for example, parsley and dill) into the soup.
14. Red bean soup is ready. It is best served with brown bread.

Bean soup with meat

Ingredients:

• White beans – 0.2 kg;
• Meat (ideally with bone) – 0.3-04 kg;
• Potatoes – 3-4 pieces;
• Onions – 2 pieces;
• Carrots – 1 piece;
• Water – for cooking;
• Seasonings, pepper and salt - to taste.

Preparation:

1. Soak the beans in advance.
2. Place the meat into the pan, after cutting it into pieces, onion (not chopped) and beans. Boil the broth until the meat is cooked.
3. Fill everything with water and let it cook.
4. Peel the carrots and cut into cubes or grate (the cubes look much more beautiful in the soup).
5. Peel the potatoes and cut into cubes.
6. When the meat is ready, skim off the foam from the soup. Reduce heat and add potatoes. Add salt and some other seasonings. Leave everything to cook for 10 minutes.
7. Then throw raw chopped carrots and onions into the soup. Cook for another 15 minutes.
8. 5 minutes before the end of cooking the soup, add fresh herbs, spices and bay leaves. You can throw the greens not into the soup, but directly into the bowl, so the dish will look more appetizing.
9. White bean soup is ready.

Red bean soup with mushrooms and bacon

Ingredients:

• Mushrooms – 0.4 kg, we have champignons, but you can take any other type, for example wild mushrooms;
• Bacon – 0.1 kg;
• Beans – 0.4 kg;
• Celery – 2 or 3 stalks;
• Vegetable oil - for frying;
• Onion – 1 head;
• Garlic – 1-2 cloves;
• Salt, parsley, bay leaf, seasonings - to taste.

Preparation:

1. Pre-soak the beans so that they are soaked by the time of cooking. Place it to cook in a separate pan.
2. Cut the bacon into small cubes;
3. Peel the onion and finely chop it.
4. Squeeze the garlic using a press or simply chop finely.
5. Chop the celery too.
6. Take a thick-walled pan in which you will cook the soup. Put it on fire and pour in oil.
7. When the oil is hot, add the garlic, bacon, celery and onion to the pan. Fry these ingredients a little with salt.
8. The champignons must be thoroughly washed and cut into small slices. If you use wild mushrooms, you need to soak them in advance for several hours and boil them.
9. Place the mushrooms in the pan with the remaining ingredients. Wait until they release their juice and fry them a little.
10. Pour water over all the ingredients of the soup, add spices and bay leaf. Let the soup cook for about 10-15 minutes.
11. Transfer the almost finished beans to the rest of the mixture. Reduce heat and simmer the soup for another 20-30 minutes.
12. At the end of cooking, add chopped parsley to the soup. Bon appetit!

Tuscan white bean soup

Ingredients:

• White beans – 0.3 kg;
• Heavy cream – 0.1 l;
• Carrots – 1 piece;
• Vegetable or chicken broth – 1.5-2 l;
• Celery – 1 stalk;
• Olive oil – 3 tbsp. spoons;
• Shallot – 1 head;
• Parsley – 1 small bunch;
• Sea salt, pepper - to taste;
• Garlic – 2 cloves;
• Dried sage – 6 leaves.

Preparation:

1. Boil the pre-soaked beans until tender, without using salt.
2. The shallots must be peeled and cut into small pieces;
3. Finely chop the first clove of garlic, and squeeze the second through a press.
4. Take a large frying pan with high sides, this is necessary, since the main stages of cooking will be here. Pour olive oil into a hot frying pan. When the oil gets hot, add the onion to the frying pan; when it is almost ready, add the garlic to the frying pan. Simmer the vegetables briefly over low heat (about 5 minutes).
5. Also grate the celery.
6. Place carrots and celery in the pan with the onions. Add some seasonings and salt. Lightly fry and then stew the vegetables.
7. Remove about half the beans from the pan and add them to the vegetables.
8. Pour in half the broth and simmer this mixture over low heat (about 10 minutes).
9. Grind the sage leaves (you can use a mortar for this process).
10. Add the sage to the pan at the end of cooking.
11. Pour the entire mixture from the frying pan into a blender and puree all the ingredients. Taste this mixture to see if you need to add more seasonings.
12. Pour the liquid into a saucepan. Add remaining broth and beans. Pour in the cream and heat the mixture over low heat.
13. The soup is ready, sprinkle it with parsley and serve.

This soup is usually eaten with croutons, so you can cook them too.

Ingredients for making croutons:

• Ciabatta – 1 piece;
• Garlic – 5 cloves;
• Olive oil – 2-4 tbsp. spoons.

Preparation:

1. Cut the ciabatta into long slices. Drizzle a little olive oil on each piece.
2. Take a dry grill pan and heat it up, then lay out our croutons.
3. Fry until a delicious pattern appears.
4. Rub the finished croutons with garlic and serve with the soup. You can eat them as a snack, or put them directly on a plate with soup.

Recipe with canned beans and chicken broth

Ingredients:

• Broth (can be replaced with water) – 2.5-3 l;
• Carrots (small) – 1 piece;
• Canned beans – 1 can;
• Garlic – 1-2 cloves;
• Potatoes (medium) – 4 pieces;
• Onion – 2 heads;
• Tomatoes (can be replaced with tomato paste - 2-3 tablespoons) - 0.3-0.4 kg;
• Oil – for frying vegetables;
• Salt and seasonings - to taste.

Preparation:

1. Peel the onion. Chop it finely.
2. Peel the carrots and grate them on a coarse grater.
3. Heat a frying pan, add oil and fry the vegetables.
4. Make tomato puree. This can be done in two ways: grate each tomato; Make cuts in the middle on all tomatoes, in the form of a cross. Place the tomatoes in boiling water for half a minute. Wait until the tomatoes cool down to avoid burning yourself. Remove the skins from all the tomatoes and place them in a blender or crush them with a masher. It is desirable that there are no lumps in the puree.
5. Add tomatoes to carrots. Fry the mixture for about 5 minutes, then reduce the heat and simmer the vegetables for about 10 minutes.
6. Pass the garlic through a press and add it to the tomato mass.
7. All roasts should be salted. Add seasonings based on your taste preferences. For example, if you like it spicy, add chili pepper; if it’s aromatic, add marjoram.
8. Pour the broth into the pan and boil it.
9. Open the canned beans and place the entire contents into a boiling pan.
10. Peel the potatoes and cut them into cubes. Place it in a saucepan. Let the mixture cook for about 20 minutes.
11. Place all the mixture from the frying pan into the pan.
12. The soup should boil, after which it can be turned off.
13. Soup with canned beans is ready. Decorate it with a spoon of sour cream and herbs. Bon appetit.

So we have sorted out several useful recipes. We hope we helped you replenish your recipe collection with new interesting dishes.

Hello my dears! Today I planned to cook some soup. I really wanted such a hot, rich and very satisfying first course. And today I will tell you how to prepare a very satisfying and rich bean soup with meat. And, as always, I have prepared a step-by-step recipe with photos for you so that everything is accessible and understandable to you.

In fact, cooking bean soup is not at all difficult, however, its preparation takes quite a long time. Since most legumes take a very long time to cook. But the time spent is worth it.

How to cook bean soup with meat

Products

• Beans – 1 cup
• Potatoes – 3-4 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Meat on the bone – 500-700 gr.
• Salt, spices to taste
• You can use greens if you wish.

Step-by-step recipe for making bean soup

Video recipe for bean soup with meat:

So, first we will prepare the beans themselves. The beans should be washed in the evening, covered with cold water and left overnight.

In the morning, rinse the meat, put it in a saucepan, add water and cook on the fire. As for the meat, you can use whatever you like. I prefer chicken broth soup. It has a more pleasant aroma, and this broth cooks faster. But I had pork bones in the freezer, so I decided to make soup from them. But I don't like beef. For some reason it smells unpleasant while you cook it and it takes a very long time to cook.

When the water begins to boil, foam forms on the surface. Someone removes it with a spoon. I let the water boil, cook the bone for 2-3 minutes and drain the water. I wash the bone and the saucepan. I put the meat back into the pan. Drain the water from the beans; if necessary, you can rinse them again and put them in a pan with meat. Pour in a new portion of water and put on fire. From the moment it boils, I cook the bone and beans for at least 1.5 hours. I check the readiness of the meat: if the meat easily separates from the bone, then the soup is almost ready, all that remains is to add some more ingredients.

I take the bone out of the soup and leave it to cool. And I put pre-peeled potatoes in the pan. I boil the potatoes whole and then mash them with a fork. But if you want, you can cut the potatoes into small cubes.

While the potatoes are cooking, I peel the carrots and onions. And cut the vegetables into small cubes.

Remove the cooled meat from the bone and cut it.

When the potatoes are cooked, I take them out of the soup and mash them with a fork, and then put them back into the soup.

I also add chopped vegetables there.

Meat.

Add salt to taste and cook the soup for another 10 minutes.

At the end I add spices, let the soup simmer for 2-3 minutes and turn off the gas. Let the bean soup brew for 15-20 minutes and you can serve it. If desired, you can add chopped greens to the bean soup before serving.

Bon appetit!!!