How to cook soup with canned beans. Canned Bean Soup

Calories: Not specified
Cooking time: Not indicated

This soup often comes to my rescue when I need to quickly prepare a first course for lunch. And considering that the soup turns out tasty and satisfying, this recipe simply must be in your notebook. Vegetarians will especially like it, since it is prepared without meat, and sautéed vegetables and canned beans add satiety and taste.
According to vegans, beans contain quite a lot of plant proteins, so they can, in fact, completely replace meat in our diet. I cannot be so categorical in my judgments and will remain in my opinion: it will be healthier to stick to a balanced diet and not rush to extremes. Moreover, this also applies to the diet of young children and pregnant women, who, due to their convictions, refuse meat and dairy products. I'm sure you'll appreciate this one too.
But such a soup will definitely not cause any controversy, so you can eat it both during fasting and during a fasting diet. Well, if your husband categorically refuses meatless 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 this to avoid disagreements. Pay attention to this one too.
In addition, the soup is prepared very quickly, the main thing is that you have a strategic supply of canned beans in the kitchen. If you don’t have such a 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 preparing bean soup from canned red beans, the recipe with photos is already waiting for you below.

- potato tuber – 2 pcs.,
- carrots (medium) – 1 pc.,
- onion – 1 pc.,
- beans (red, canned) – 1 can,
- water – 4 tbsp.,
- oil (vegetable, refined) – 1 tbsp.,
- tomato paste – 1 tbsp.,
- whole wheat flour – 1 tbsp,
- sea salt or table salt (finely ground), spices.

Recipe with photos step by step:

First, prepare the vegetables for the soup. We wash them thoroughly to remove sand and then peel them.
Grind the carrots on a large mesh grater.
Chop the onion into medium pieces.

Pour oil into a heated frying pan, then add vegetables and sauté over medium heat for 5-6 minutes.

Pour water into the pan, bring it to a boil and add the diced potatoes.

After 10 minutes, add the sautéed vegetables into the pan and simmer the soup for about 10 minutes.
Next, open the jar of beans and pour its contents into the soup, cook for another 5 minutes.
Now, in fact, we dilute the 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 be simply crazy about this delicious thing I have already prepared 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 photos, into plates. If you don’t have any time at all, but need to cook, then this one will help you.

Bon appetit!

Soup with canned red beans belongs to the group of protein dishes. But the interesting thing here is that the protein contained in these beans is absorbed much better than in meat. This soup is considered a self-sufficient and satisfying dish. In addition to protein, beans contain a large number of various microelements and B vitamins, which actively fight our depression. Therefore, we can safely say that eating a bowl of bean soup will guarantee a smile.

Beans are used in many national dishes of different countries, from Mexico to hot Africa. But in the first case, beans are generally considered the main guest on the table; here everything imaginable is prepared from them, from spicy soup with beans, tomatoes and avocado to flatbreads stuffed with beans.

Red bean soup recipes are a diverse world of ingredients. The cooking process does not take much time, but sometimes even that is not enough. That's why inventive manufacturers came up with the idea of canning beans - in order to simplify the cooking process, because the process of preparing beans takes the longest time.

When choosing beans in a jar, you need to pay attention to the following characteristic indicators: the composition, which ideally contains beans, water, salt and sugar; be sure to look at the expiration date; The smaller the beans, the higher their quality, with the exception of the black Mexican variety.

How to make canned red bean soup - 15 varieties

Canned red bean soup will ease your daily hassle of preparing the first dish. You should definitely try this easy and quick recipe, because the taste is excellent.

Ingredients:

Potatoes 1 pc.
Carrot 1 pc.
Tomatoes 2 pcs.
Cilantro ½ bunch
Onion 1 pc.
Beef broth 1.5 l
Garlic 1 clove

Preparation:

Cut the potatoes into cubes and add them to the previously prepared broth and let them cook. Chop the onion, garlic and cilantro. Grate the carrots on a coarse grater.

Remove the skins from the tomatoes and remove them as finely as possible.

Sauté onions, carrots and garlic in vegetable oil; when the vegetables acquire a golden color, add tomato puree and simmer until the moisture evaporates.

Then add to the potatoes. After 5 minutes, add cilantro and canned beans. Cook for another 10 minutes.

Often, manufacturers of canned beans use a large amount of sugar in the sauce where these beans are stored, so before adding them to the soup, they should be rinsed well.

Mexican spicy soup with red beans, tomatoes and avocado will delight you not only with its taste, but also with its appetizing appearance, just look at the plate of the thick dish.

Ingredients:

Onion 1 pc.
Carrot 1 pc.
Celery 2 stalks
Bell pepper 3 pcs.
Chili pepper 1 pc.
Garlic 3 cloves
Strong chicken broth 1 l
Canned red beans 400 ml
Canned tomatoes 400 ml
Fresh tomato 1 pc.
Avocado 1 pc.
Lemon ½ pcs.
Green cilantro
Corn chips Nachos 100 g

Preparation:

In a thick-bottomed saucepan, heat the vegetable oil and sauté the finely chopped onion, carrots and celery.

When the vegetables become soft, add sweet peppers cut into strips, then tomatoes in their own juice, chili pepper (an acceptable amount for you) and bay leaf. Simmer for 10 minutes.

Pour in chicken broth, add beans, garlic, chopped cilantro, spices, and salt to taste. Cook for another 5 minutes.

Garnish: Peel and pit the avocado and blend in a blender with lemon juice, carrots and tomatoes until pureed.

Once cooked, add a little pepper. The side dish is served with soup with chips.

Few people know that beans are ideal for zucchini. These two ingredients are combined into an inseparable tandem, complementing each other's beneficial properties.

Ingredients:

Zucchini 500 g
Canned red beans 400 g
Celery root 100 g
Parsley 1 bunch
Garlic 1 clove
Meat broth 1 l
Olive oil

Preparation:

Cut the celery root into small cubes. garlic and zucchini. Pour olive oil into a pan and fry the celery.

When ready, add the zucchini, garlic and beans, along with the broth. Season to taste and cook for 10 minutes.

Crush the finished soup with a masher, but not to a puree. Add 3 tbsp. olive oil.

Another version of Mexican soup with spice. As is customary in the national cuisine of Mexico, the addition of spicy ingredients is a mandatory part of the preparation. And we can add “hot” spices in the quantities we are used to using.

Ingredients:

Tomatoes 400 g
Canned red beans 470 ml
Canned corn 120 g
Avocado 1 pc.
Sweet pepper 1 pc.
Garlic 1 clove
Tabasco sauce
Cilantro 1 bunch
Tomato paste 6 tsp.
Chili pepper 1/3 pcs.
Vegetable broth 600 ml
Olive oil

Preparation:

Peel the tomatoes.

To easily peel the tomato, the vegetable can be blanched: a cross-shaped cut is made in place of the stalk, then the tomato is placed in boiling water for a few seconds, then removed with a slotted spoon and lowered into cold water. This procedure will help the skin to easily peel the vegetable.

Saute the onion in olive oil, then add garlic, sweet pepper, hot chili pepper and tomato puree. Simmer for 5 minutes.

Then add broth and ½ the amount of beans, cook for 30 minutes. Beat the whole mass with a blender. Put it back on the fire and add the remaining beans and corn, salt and pepper.

Peel and pit the avocado, cut into cubes and add to the soup along with Tabasco sauce (3-4 drops). When serving, sprinkle with cilantro.

All bean soups go very well with any smoked meats, red bean soup is no exception. The taste is rich and the dish is very satisfying; no additional side dish is needed.

Ingredients:

Canned red beans 250 g
Smoked sausage 200 g
Carrot 1 pc.
Onion ½ pcs.
Potatoes 4 pcs.
Greenery

Preparation:

Fry onions and carrots in vegetable oil.

When ready, add chopped sausage, potatoes and beans with sauce, add water, preferably boiling water, then cooking will be faster. Cook for 20 minutes.

Serve with greens.

This recipe for red bean soup is interesting because it does not contain potatoes, instead there is avocado, which, when boiled, resembles potatoes. But avocados are lower in calories and are good for those on a diet. Also included here is pumpkin, which has many useful microelements. This soup can be safely included in the diet of children.

Avocado cooks very quickly - within five minutes. If you cook it longer, it loses its shape and crumbles.

Ingredients:

Canned red beans 200 ml
Onion 1 pc.
Tomatoes 2 pcs.
Meat broth 600 ml
Avocado 1 pc.
Pumpkin 200 g
Olive oil

Preparation:

Sauté finely chopped onion in olive oil. Peel the tomatoes and add to the onion when it turns golden.

Place pumpkin, cut into large cubes, into the heated meat broth. When the pumpkin is ready, add tomato sauce and canned red beans.

Peel the avocado and cut into small slices, add it 5 minutes before the soup is ready.

Among the wide variety of bean soups that have nutritional benefits, red bean soup enriches the overall color picture of the soup. By adding sauerkraut, the soup turns into something like cabbage soup only with beans.

Ingredients:

Beef 500 g
Sauerkraut 200 g
Carrot 1 pc.
Onion 1 pc.
Tomato paste 4 tbsp.

Preparation:

Cut the meat into small pieces and add water. Salt and pepper, put on fire. Cook for about 1 hour. After time has passed, add potatoes.

Cook for 20 minutes. We fry carrots and onions in vegetable oil with the addition of tomato paste.

When the potatoes are cooked, add sauteed potatoes, canned red beans and sauerkraut. Add salt if necessary. Cook for another 10 minutes.

Red bean and beef soup is a very nutritious dish. Properly cooked meat complements the taste of crumbly beans well. This soup will warm you up in cold weather and give you strength for further achievements.

Ingredients:

Beef 500 g
Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Tomato paste 3 tbsp.
Canned red beans 300 g
Garlic 3 cloves

Preparation:

Boil the beef for 1 hour. Salt and pepper the broth, add bay leaf and black peppercorns.

When ready, add the potatoes to the broth. Fry carrots, onions, garlic and tomato paste in vegetable oil.

When the potatoes are ready, add the roasting and canned beans and cook for another 10 minutes. Serve with finely chopped herbs.

Red bean and mint soup is a very interesting option that is equally delicious cold or hot.

This soup is suitable for the summer heat; its refreshing ingredients - mint and celery root - will saturate the body with long-awaited coolness.

You can serve this vegetable soup hot and in the form of a puree, rubbing the ingredients through a blender.

If you have canned beans left, as you know, they do not last long, but they can be safely frozen. But it is better not to do this in a glass jar, as it may burst if the temperature changes. Choose plastic dishes or special zip-lock bags.

Ingredients:

Canned red beans 500 g
Carrot 1 pc.
Onions 2 pcs.
Bell pepper 1 pc.
Tomato paste 2 tbsp.
Celery root 50 g
Garlic 4 cloves
Dried or fresh mint 1/2 tbsp. (5 sheets)

Preparation:

Load finely chopped vegetables into a heated frying pan: onions, carrots and bell peppers.

Once cooked, add canned beans, add 300 ml of water and simmer for 30 minutes.

Then salt, pepper and add dried mint, garlic and tomato paste. The soup turns out very thick.

Increasingly, our housewives began to replace regular onions with leeks. This red bean soup recipe also adds this ingredient. Leeks have a mild, slightly sweet taste, but most importantly, they don't make anyone cry.

Ingredients:

Leek 1 pc.
Tomatoes 4 pcs.
Potatoes 2 pcs.
Pork 300 g
Olive oil

Preparation:

Cut the meat into cubes and fry in a heated frying pan with olive oil.

Pour boiling water over the tomatoes and remove the skin, then chop them and leeks and add to the meat, simmer for 30 minutes.

Place chopped potatoes in the water, add meat with sauce and beans when ready. Salt and pepper to taste. After 10 minutes the soup is ready.

Quick soup - this designation is suitable for bean soup with processed cheese. It's easy and quick to prepare, and the ingredients can be found in any refrigerator.

Ingredients:

Canned red beans 250 g
Potatoes 1 pc.
Processed cheese 1 pc.
Pork 300 g

Preparation:

Cut the meat into small pieces and cook for 1 hour. Season the broth with salt and pepper. Once cooked, add potatoes, diced processed cheese and beans in sauce.

Cook for 15-20 minutes.

If you want the processed cheese to remain intact in the soup, then add it 5 minutes before the end of cooking. If you want the soup to become creamy and dissolve, you need to add it along with the potatoes.

As you know, all bean soups with the addition of smoked ingredients radically change their taste. It’s unlikely that anyone will be able to refuse the aromatic soup with red beans and smoked ribs.

Ingredients:

Smoked pork ribs 500 g
Potatoes 3 pcs.
Carrot 1 pc.
Onion 1 pc.
Canned red beans 250 ml

Preparation:

Boil the ribs for 40 minutes. Sometimes it takes longer. An indicator of readiness is when the meat begins to separate from the bone.

We take out the meat and separate it from the bone, chop it finely. Chop the onion and carrots and sauté in a frying pan with vegetable oil.

Add potatoes to the meat broth, and after 15 minutes fry, meat and beans without sauce. Cook for another 10 minutes. The soup is ready.

Red bean soup is interesting for its unusual ingredients - chili pepper gives it a spicy kick, and Spanish Chorizo sausage gives it an interesting sourness. Interestingly, the sausage gets such a unique taste due to the fact that at a certain point in cooking it is dipped in dry white wine. There are two types of this sausage: the first is fiery Mexican, the second is sour Spanish. The choice remains with the cook and his taste preferences.

This dish is considered spicy, so the chili peppers are not pitted. If you want to reduce the spice, then you need to clean off all the seeds in the pepper.

Ingredients:

Chorizo sausage 250 g
Onions 2 pcs.
Garlic 2 cloves
Oregano 2 sprigs (1 tsp dry)
Chili pepper 1 pc.
Sweet pepper 1 pc.
Canned tomatoes 400 g
Canned red beans 400 g
Tomato paste 2 tbsp.
Canned white beans 400 g
Vegetable broth 400 g
Olive oil
Greenery

Preparation:

Cut the sausage into cubes. Chop the onion, garlic and carrots and sauté in a frying pan with olive oil.

When ready, add sausage and tomato paste. Place canned tomatoes in their own juice and two types of beans into the vegetable broth and cook for 15 minutes.

Grind the sweet and hot peppers and add to the soup along with the frying. Cook for another 10 minutes. When ready, add salt and spices and herbs.

In red bean soup, it is pickled cucumbers that are used; they will add a spicy spiciness to the dish, but not bitterness. You can prepare the soup either lean or with meat broth.

Ingredients:

Pickled cucumbers 3 pcs.
Potatoes 3 pcs.
Onion 1 pc.
Carrot 1 pc.
Celery root 1 pc.
Canned red beans 200 g
Meat broth 600 ml

Preparation:

Place the potatoes into the heated broth and cook over low heat for 15 minutes. Finely chop the carrots and onions and fry in vegetable oil.

When the vegetables become soft, add the celery root. Add fried potatoes and canned beans to the already prepared potatoes. Cook for another 15 minutes.

Once ready, cover with a lid and let steep for 20 minutes.

Soup with red beans and mushrooms is a hearty and aromatic dish, with a rich taste and bright appearance that is simply impossible to refuse. It should not be supplemented with meat, as mushrooms and beans have enough protein to replace a meat diet.

Ingredients:

Canned red beans 150 g
Potatoes 4 pcs.
Champignon mushrooms 200 g
Onion 1 pc.
Carrot 1 pc.
Tomato paste 4 tbsp.

Preparation:

In a heated frying pan with sunflower oil, fry the onions and carrots until golden brown, then add the mushrooms cut into slices.

After 5 minutes, add tomato paste diluted in water and simmer for another 10 minutes. Place potatoes and beans in boiling water.

When the potatoes are ready, add the sauce with mushrooms and cook for another 15 minutes. Let it brew under the closed lid.

Bean Soup Recipes

canned bean soup

40 minutes

55 kcal

5 /5 (2 )

The presence of first courses in the diet of a healthy person is extremely necessary. In addition, soups can be prepared in a variety of ways using different ingredients. And today I want to offer you to cook with me a very unusual version of the first course, namely canned bean soup.

This is an easy dietary version of soup without sautéing vegetables, which is suitable for absolutely everyone. In addition, it is easy to prepare and the soup turns out very tasty.

Canned red bean soup - recipe

Kitchen tools: pot; cutting board; knife for cutting vegetables and meat; grater.

Required Ingredients

To prepare this soup, take

How to choose the right ingredients

To prepare this soup, you can use any type of meat. If you are planning to prepare a light soup, take poultry: chicken or turkey. And if you want the soup to be richer, you can use pork - the main thing is that the meat is fresh.

To do this, pay attention to the following points:

The meat should not be too dark or light, depending on the type.
The meat should not have a lot of mucus and veins, this indicates that it is stale.
The smell should not be sour.
If you buy meat at the market, you can ask for a cut; the juice on the cut should be light and clear.

When it comes to beans, you can confidently make soup with canned white beans. This choice will not affect the taste of the finished dish. It's just that red beans give a more pronounced appearance to the finished soup.

To select good quality canned beans, pay attention to the following when purchasing:

The composition should not contain any preservatives or sugar substitutes.
When buying beans in cans, shake them. If you hear “gurgling”, it means that there are less beans in it than normal.
Be sure to pay attention to the appearance of the can itself; it should not have dents or cracks.
Check expiration dates. The storage period should not exceed 2 years.

Therefore, buy products only from trusted places and trusted brands.

Step-by-step preparation

Food preparation

Peel and wash potatoes and carrots.
Strain the canned beans to remove the juice.
Wash the meat cut into small pieces and boil for 10 minutes. This way you can remove harmful additives from the meat.

Making soup

Making canned bean soup - video

In this video you can see the detailed process of preparing a light and tasty soup from canned beans with meat using available ingredients.

Serving soup

This dish can be served both for breakfast and lunch - it all depends on what time of day you are used to eating soups. When serving, you can add fresh herbs, which will give the soup a spring note. If you like to eat sandwiches with your first courses, you can also serve them. It would be appropriate to add sour cream, which goes well with all the ingredients in the soup.

Other preparation and filling options

Bean soup can be prepared with the addition of a variety of products, with or without sautéing vegetables, as in our case. If you like nutritious meals, cook.

And lovers of healthy food can try it. Many housewives like to cook soup from canned beans in tomato sauce, with the addition of tomatoes and various spices. Therefore, I bring to your attention a recipe for such a soup.

Soup with canned beans in tomato sauce - recipe

Cooking time: about 60 min.
Number of servings: 5 servings.
Kitchen tools: cooking pan; cutting board; knife for cutting vegetables and meat; pan; wooden spatula; grater; spoon.

Ingredients

Cooking process

Making the broth

Preparing ingredients for cooking

Onion preparation

Making soup

A tasty and aromatic soup with canned beans, tomato paste and tomatoes is ready.

Soup with canned beans is the simplest version of the first course, which is prepared in a matter of minutes. It can be endlessly improved to suit your taste, for example, by adding meat, vegetables, sauces, and favorite spices. In any case, it will be an ideal lunch option for the whole family.

Canned beans in soup go well with various types of vegetables.

Combining with red bell pepper, onion and potatoes gives the dish a special richness. To prepare the classic version you will need: a couple of tablespoons of tomato paste, 800 ml of water, oil, salt, spices to taste. And, of course, a can of canned red beans.

Potatoes are cut into small rectangles.
For frying, all chopped vegetables are brought to softness in refined oil. The process begins with onions, then carrots are sent to it, then peppers.
After about 7-8 minutes, tomato paste is added to the bowl, and everything is cooked together for a few more minutes.
The frying goes into a container with soft potato cubes.
The beans are washed with cold water and added to the soup.
If desired, you can add any spices and herbs to the dish.

It happens that beans from cans are slightly sour. In this case, 0.5 tsp is added to the soup 5 minutes before it is ready. granulated sugar.

Recipe with meat

For a more satisfying dish, add meat, for example, 250 grams of beef. In addition to the meat part, you will need: 600 grams of white beans, 2 white onions, 60 grams of tomato paste, a couple of garlic cloves, 2 tsp. mustard seeds, several potato tubers, 130 grams of bacon, salt and spices to taste.

Fry the garlic and onion until soft in a hot frying pan with oil.
When the vegetables become transparent, you can add mustard seeds and small slices of meat to them.
Together, the components are simmered over low heat for 25 minutes with constant stirring.
After the specified time has passed, tomato paste is added to the frying pan.
A liter of water is poured into the pan and brought to a boil. Immediately after the first bubbles appear, the contents of the frying pan, beans from a can without liquid, salt and potatoes cut into small cubes are added to the container.
The dish is cooked until done for about 25 minutes.

The bacon is cut into thin strips, fried until crispy in butter or melted butter and placed in each serving of soup before serving for lunch.

Soup with canned red beans and smoked meats

The thick, rich soup with smoked meats and beans is especially popular with the male half. To prepare, in addition to a can of canned red beans, you will need: 420 grams of smoked meats to your taste, one onion, tomato and carrot each, several potatoes, a couple of cloves of garlic, salt, butter.

Canned legumes, ready for use, are filled with water and boiled a little. The liquid is salted to taste.
Smoked meats cut into small cubes are fried in a bowl with any type of oil.
The meat is transferred to a separate container. Cook the chopped onion until golden. After this, add carrots grated on a medium grater and finely chopped tomato. The ingredients are simmered over low heat for several minutes.
Fried smoked meats are placed in a pan with beans. Potato cubes are also added there.
All that remains is to add the fried potatoes to the soup, add salt and pepper to taste and cook until the potatoes are completely cooked.

Before serving, the treat is sprinkled with finely chopped garlic.

Eastern style

A special mixture of spices and soy sauce will add oriental notes to bean soup. For it, you definitely need to use a pinch of cumin, nutmeg and allspice. You will also need to take: a can of red beans, 850 ml of vegetable broth, one carrot and onion, a couple of tomatoes and bay leaves, 40 ml of soy sauce, a pinch of salt, oil.

Chop onions and carrots and fry in fat or any type of oil.
Tomatoes are scalded with boiling water, seeds are removed and added to the vegetable mass. Simmer everything with the addition of a small amount of broth and bay leaves for 10-15 minutes.
Lightly simmer the beans and cumin in the remaining broth.
The contents of the frying pan, soy sauce and nutmeg are added to the pan with the legumes.
The dish is cooked for 5-7 minutes, at the end of the process it is lightly whipped with a blender.

The soup is served with white or black croutons.

Chicken soup with canned white beans

This simple, light soup will definitely please not only adults, but also the youngest gourmets. To prepare it you will need to take: a can of white beans, 1.3 liters of chicken broth and boiled meat from one breast, 1 egg, 2 potatoes, a bunch of fresh herbs, salt.

Boil a chicken egg hard.
Bring the broth to a boil, then add diced potatoes and poultry meat disassembled into fibers.
The soup will be ready when the potatoes are soft.
When finished, all that remains is to add salt to the dish.

Chicken broth is served with chopped egg and chopped herbs.

In a slow cooker

It is especially convenient and quick to cook bean soup in a multicooker using any model of device. For the dish under discussion we use: 4 medium-sized potatoes, a can of red beans, one onion and one carrot, 4 cloves of garlic, 40 ml of ketchup without additives, a bunch of cilantro, salt, oil.

In the “Baking” mode, bring the chopped onion to a transparent state. Next, grated carrots and ketchup are added to it. Stew all ingredients until vegetables are soft.
The required volume of water is poured into the multicooker bowl, potatoes and beans cut into medium-sized cubes are poured out along with the liquid from the jar.
Salt the dish to taste, adding seasonings.
The treat is cooked in the “Stew” mode for 35 minutes.

Before serving for lunch, each bowl of soup is generously sprinkled with finely chopped fresh cilantro.

Canned beans in tomato sauce

Tomato sauce goes great in canned red bean soup. The finished dish is light and dietary. For it you use: 1 onion and carrot, 400 grams of canned beans, 6 potatoes, a pinch of salt and ground pepper, butter.

Diced potatoes are placed in boiling water and cooked until tender.
If you want to reduce the calorie content of a dish, then you can simply chop the vegetables in any convenient way and leave them raw. If there is no such goal, then it is better to fry the onions and carrots in a small amount of any oil.
The contents of the jar along with the liquid are added to the pan with the potatoes. This is where the frying goes.
The soup is salted, peppered and cooked for another 15 minutes.

Before serving, you need to give the treat time to brew a little.

A simple and delicious creamy soup recipe

On a cold, damp day, there is nothing better for lunch than thick creamy soup. It warms perfectly and quickly satisfies hunger, and is very simple to prepare. For the treat you will need to use: 2 cans of red beans, one each of onion, sweet pepper and carrot, 2 garlic cloves, 5 tomatoes, 1.5 tbsp. tomato paste without additives, 800 ml vegetable broth, 3 drops Tabasco sauce, oil, salt.

The tomatoes are doused with boiling water and the skins are removed.
Finely chopped onions are fried in oil until soft, after which sweet peppers, carrots and garlic are added.
After another couple of minutes of frying, put the tomatoes, cut into 4 parts, into the frying pan along with the released juice. All ingredients are simmered for a couple more minutes.
The contents of the frying pan are transferred to a saucepan with boiling broth, half of the washed beans, tomato paste, and salt are also sent there. The soup is cooked over low heat for 25 minutes.
Next, the mass is removed from the stove and pureed.
The remaining beans are added to the soup, after which it is brought to a boil again and turned off.

Canned bean soup falls into the category of express recipes, simple and very quick to prepare. There is no need to soak the beans overnight; cook them for hours until tender, constantly adding water. It is enough to boil the potatoes, fry the vegetables in a frying pan and add a jar of prepared beans at the end of cooking. Just 15-20 minutes, and a tasty, nutritious and rich soup can be served. A great dish for bachelors and busy businesswomen, isn't it?

You can make your own changes to the basic bean soup recipe. Its taste will differ depending on what kind of beans you take: white, red, in their own juice or in tomato sauce. In the latter case, you can not add tomato paste to the soup or add very little of it, just 1 teaspoon for a more saturated color. By the way, instead of paste, fresh tomatoes or in their own juice, blanched and pureed, are suitable.

You can make bean soup with water, vegetable, chicken or beef broth, with beef or chicken. Or you can even turn it from lean to meat in just 2 minutes - just add two finely chopped sausages fried in a frying pan at the very end of cooking. Smoked meats will perfectly complement bean soup, making it more satisfying and nutritious.

Ingredients

potatoes 2 pcs.
1 can canned beans
onions 1 pc.
carrots 0.5 pcs.
water or broth 1 l
bell pepper 0.5 pcs.
vegetable oil 1 tbsp. l.
tomato paste 3 tsp.
salt 1 tsp.
mixture of ground peppers 2 wood chips.
mixture of Italian herbs 2 wood chips.
bay leaf 1 pc.

How to make canned bean soup

Peel the potatoes and cut into cubes. Place it in a saucepan or saucepan and fill it with water. Place on medium heat and cook for 10 minutes from the moment it boils. If you want to cook a thick soup, increase the number of potatoes to 3-4 pieces. If you want to speed up the cooking process, fill the potatoes with boiling water rather than cold water.
While the potatoes are cooking, we are preparing the frying for the bean soup. Peel a large onion and chop it into small or medium cubes. Fry the onion in preheated vegetable oil until soft. You shouldn’t overcook it too much, otherwise the dressing will taste bitter.
Add carrots to the frying pan with the sautéed onions, which must first be peeled and grated (you can use a special Korean grater or a regular one with small holes). Fry vegetables for 3-4 minutes until soft.
Add a little bell pepper, cut into small cubes, fry for a couple more minutes and remove the pan from the heat. Poached bell peppers will add a very distinct flavor to the soup. If you don’t have fresh ones on hand, frozen or, in extreme cases, pickled sweet peppers will do. But it is necessary to add it so that the soup sparkles with all the flavor notes and turns out very rich and aromatic.
Place the fried vegetables in the pan and cook for another 5-7 minutes until the potatoes are fully cooked.
Add a can of canned beans (500 g) to the soup. If you use beans in their own juice, be sure to rinse them under cold water to remove any unappetizing mucus before adding them to the pan with the other ingredients. If you add beans canned in tomato sauce, there is no need to rinse them; add the entire contents of the can to the pan immediately.
Immediately add tomato paste - you will need 3 teaspoons for soup with canned beans in their own juice or 1-2 tablespoons if the beans are in tomato sauce. Add salt to taste, bay leaf, as well as a mixture of ground peppers and dried herbs. If you like it spicy, you can add some fresh or dried chili peppers, cut into very small cubes.
Bring the soup to a boil and remove the pan from the heat. At this stage, you can finish cooking or add smoked sausages at the very end of cooking - before that they need to be chopped and separately fried in a small amount of vegetable oil until golden brown.

After a couple of minutes, when the bean soup has infused a little under the lid, it can be served. Before serving, sprinkle with finely chopped parsley; you can add a spoonful of homemade sour cream to the dish.

On a note

If desired, you can thicken the soup with canned beans. To do this, just add 1 tablespoon of flour to the roast, heat it for a minute, and then add the vegetable dressing to the soup.
If you don't like the sour taste of tomato paste, you can add 0.5-1 teaspoon of sugar - it will completely neutralize the acid.