How to cook bean soup?
In order to cook bean soup, more oftenall are used such ingredients as beans, dry beans, green beans, canned white and red. Many people think that the preparation of such soups is very long and laborious. But actually it is not. If you are suddenly thinking about how to make bean soup from dry beans, then to begin with it must be soaked in water for a while or all night. This is necessary to save time during the preparation of soup. Some argue that when soaked in beans, nutritional properties decrease. It should be noted that canned and string beans do not need to be soaked.
Now let's consider the recipes for preparing various dishes from beans:
If you are wondering how to cook bean soup, then for him you will need:
- 1.5 cups of beans,
- 1 liter of broth,
- 1 large potato,
- stick of celery,
- root of parsley,
- salt and other spices of your choice.
Before you start cooking soup, beans should besoak for at least an hour, after which it will become more gentle. Next, bring the broth to a boil and add beans, potatoes, diced, parsley root, carrots and celery. Remember, the beans cook for about an hour, or a little more. Then make a medium fire and check for availability. In parallel, it is necessary to fry the onion in vegetable oil and add it to the pan. Then mix everything, add salt, pepper and spices, then reduce the heat and continue to cook until the beans are ready. Soft and gentle, that's what a bean should be. Finely chop dill and add to the soup 5 minutes before the removal from the fire. All our soup is ready!
Bean soup with beans
For its preparation we will need:
- white dry beans,
- onions, greens,
- sour cream,
- vegetable oil.
Beans rinse and soak for an hour in water, thenboil. On a large grater, grate the carrots, cut the celery into slices, peel the potatoes, cut and boil. Carrots with celery a little fry, add to them a decoction of potatoes and simmer for 15 minutes. Transfer to a pan the cooked beans, carrots with celery and potatoes. Then it is necessary to whip the resulting mixture with a mixer or blender and dilute with the decoction remaining from the bean. Put everything on the fire and wait until it boils. Simultaneously fry the onion in vegetable oil and add it to the prepared soup together with freshly chopped fresh herbs. Further serve on the table, filling with sour cream.
Chicken soup with beans
To begin with, as always, it is necessary to soakbeans for several hours. Then we boil the beans, for this we need to fill the beans with 1.5 liters. water, wait until it boils, reduce heat and cook, for 10 minutes, without covering the lid. Then drain the water and rinse the beans. Then add the chopped onion, dill, carrots, rosemary, pepper, parsley and garlic into the pan. Add the prepared broth and bring to a boil. After the soup boils, add the chicken breast with the tomatoes, cover and cook for about 30 minutes to fully cook the beans. Before serving, you need to peel the cuticle from the chicken breast, cut into small pieces and add to the soup. Undoubtedly, the preparation of such a soup is much easier and faster than the preparation of beans in tomato sauce, the soup will come from this or a sauce - each one in different ways.
Canned bean soup recipe
First, cut the onion and grate itgrated carrots. Then it is passaged for 5 minutes in vegetable oil. Potatoes are cleaned and cut into cubes, then boiled for 10 minutes, filling it with a small amount of water, until half cooked. Next, add the cooked onions and carrots to the potatoes, mix everything and continue to cook for another 5 minutes. Add the chicken broth and cook for another 5 minutes. Then add the canned beans to the soup, mix and cook for 5 minutes. In a small amount of boiled water dilute the tomato paste, then add it to the soup. 1 tbsp. Spoon the flour with a sieve and add to the soup. This is necessary to make the soup dense and pompous. Next, boil the soup for another 7 minutes, then remove from heat and let it brew for 15 minutes. Your bean soup from canned beans is ready. Serve on the table, sprinkled with parsley.