I propose to cook a delicious lean bean soup. Despite the fact that there is no meat in this soup, due to the beans, it turns out to be hearty, with a very rich taste. Such a soup will be relevant not only during fasting, but also great for a family dinner.
To make soup we need beans, onion, carrots, potatoes, sunflower oil, salt, pepper and dill.
Beans should be pre-filled cold water for a few hours, preferably all night. If a bean variety that boils quickly, then it should not be soaked. Rinse the beans well, cover with cold water and put on fire for cooking.
Dice onion and carrot.
Heat the oil in a frying pan, add the onion and then the carrots.
Fry onions with carrots until golden brown.
When the beans are ready, which is about 1 hour, add the frying to the pan.
Dice the potatoes and also add to the soup. Cook until potatoes are ready.
10 minutes before the end of cooking, add salt and pepper to the soup.
AT ready soup add finely chopped dill, close the pan with a lid and let it brew for about 15 minutes. Then pour the soup into bowls.
Bon appetit!
Calories: Not specified
Time for preparing: Not specified
Of the many options for first courses that can be prepared without special trouble, a special place is occupied by bean soups. Especially these legumes are valued during fasting days. For example, I often cook lean bean soup. Most of all, I like the red bean recipe, and I offer it to you today.
To save time, I take canned beans (it will take half an hour to cook the soup), but you can also boil raw beans separately, and then use for soup.
Required products:
- 150 grams of red, for canned beans;
- 1 large or 2 medium potatoes;
- 1.5 liters of purified water;
- 1 medium onion;
- 1 carrot;
- 1.5 tsp. l. tomato paste;
- a little vegetable oil;
- pepper and salt to taste.
Recipe with photo step by step:
I peel the potatoes, wash them and cut them into long sticks. 
I boil water in a saucepan and put all the potatoes there. Salt immediately to your liking. 
I'm cooking a vegetable casserole. On the vegetable oil sauté chopped onions and carrots. Then I add them to the pan. tomato paste. I pass everything together for another 5 minutes, remove from heat. 
I transfer the vegetable overcooking to the soup and cook it already together with almost ready potatoes. 
The soup should boil well, sometimes I boil the potatoes so that the soup is richer. In 15-20 minutes, the potatoes will become soft and the vegetables will give the soup their beautiful color. 
I now add all the canned red beans to the soup. I just had a jar of beans in own juice I don't need this juice in my soup. I put in one bean. If you have beans with tomato sauce, then do not put tomato paste in vegetable overcooking. Add the beans to the soup immediately and the whole tomato sauce from a jar, it will be delicious. I cook the soup for another 5 minutes. 
I pour the hot bean soup into bowls. The soup looks very appetizing, you immediately want to take a spoon. 
I bring it to the table. Everyone will like it, I'm sure of it. 
Bon Appetite!
I can also recommend
Lean bean soup with pasta - the brainchild of everyday Italian cuisine. The simplest composition and the cooking method breaks the stereotypes associated with the perception of Italian food. It is not necessary to add luxurious bouquets of Mediterranean culinary herbs to soups. And "", with the "stewing" of vegetables to extract the substrate, essence, spirit of the product, is by no means the rule. In Italy, they also cook such charming village soups - hearty, soft, velvety.
Soups are prepared very thick or rather liquid - it depends on preferences. The specified amount of ingredients is calculated for a soup of medium density - in the photographs, the thick "posed" was scooped up with a ladle for clarity.
- Rare varieties of beans do not need pre-soaking. Most likely, your beans should be immersed for several hours (or overnight) in water.
- If you are in a hurry, do not put the tomato paste for frying, but add the beans at the end, after softening, - this way you will save 10 minutes of time: the acid interferes quick cooking legumes. Salt, for the same reason, is mandatory at the end. Lightly sauté the tomato paste before adding it - this way you will save the soup from even a hint of bitterness.
- Take small beans with a coarse skin. But the soup turns out excellent with beans of any variety and size.
- Pasta is better to choose miniature sizes, with a high content of proteins (12 g or more) - this will not boil soft after 3 minutes of acquaintance with boiling water.
Cooking time: 1.5-2 hours / Yield: 2L pot
Cooking
Soak the beans overnight.
In the saucepan in which we will prepare the soup, we make a light frying for olive oil from finely chopped vegetables - celery, onions and carrots. I also added a spoonful of tomato paste here (see the recommendations before the recipe).
Pour the softened passerovka with boiling vegetable broth or boiling water from a kettle. Raise the fire and bring to a boil.
We send there the beans with which the water is drained.
We close the pan with a lid and cook over very low heat - the soup can barely gurgle, but not boil.
The beans should be cooked. It can be cooked for different times, depending on the variety - for example, it took me 1 hour 45 minutes.
As soon as the beans soften, remove some of the beans from the pan and puree with an immersion blender. Then return the puree to the soup and stir. How many beans to puree? I did almost half.
We raise the fire so that the soup boils again. We send soup paste to the beans. Salt and pepper. Switch off after 5-7 minutes, depending on the size of the pasta. Lean bean soup is ready.
When serving, the soup can be served with parsley, the same celery or cilantro.
Good Lenten satiety and appeasement! 🙂
Step-by-step recipes for cooking lean soup with beans, mushrooms, vegetables and rice
2018-03-01 Rida KhasanovaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
10 gr.
4 gr.
carbohydrates
35 gr.216 kcal.
Option 1: Classic Lenten Bean Soup Recipe
Vegetable soup with beans helps a lot during fasting, as well as those who refused to use meat products. Beans contain a large amount of vegetable protein, so it can successfully replace meat dishes.
Soup can be prepared with fresh beans and canned, add different vegetables and cereals to make the dish more rich, thick and satisfying. You can cook it on the stove, in a slow cooker and in the oven - fast food can also be varied and tasty.
Ingredients:
- a glass of beans;
- three potatoes;
- 70-90 gr. rice cereal;
- salt;
- bulb;
- carrot;
- vegetable oil;
- a teaspoon of ground black pepper;
- laurel leaf;
- fresh or dried herbs.
Step-by-step recipe for lean bean soup
A couple of hours before cooking, rinse the beans with cold water and soak so that they cook faster. Then boil the beans in the same water until soft, it will take about 50-60 minutes.
Peel the potatoes, wash and cut into very small slices.
Peel the onion from the husk, chop with a knife into cubes.
Peel the carrots, rinse well and grate on a medium grater.
Pour the rice into a colander and rinse with water until it runs clear. Then pour boiling water for seven minutes.
Pour 2.5-3 liters of water into a saucepan, add salt. Bring to a full boil, then pour in a tablespoon vegetable oil and add chopped potatoes and rice. Continue to cook for fifteen minutes, reducing the heat to medium and cover the pan with a lid.
In a frying pan in vegetable oil, fry the onion and carrot until soft. Transfer the roast and boiled beans to a saucepan with potatoes and rice. Season as needed, sprinkle ground pepper and add a bay leaf. Continue to cook for about eight minutes.
Before turning off the stove, add finely chopped greens to the soup. Rice in soups can be replaced with wheat groats.
Option 2: Quick Lean Bean Soup Recipe
To save time, you can weld lean soup chik of canned beans and vegetables. It does not require long soaking, so it will take about 30 minutes to cook dinner soup. It is preferable to choose white beans in tomato sauce.
Ingredients:
- a jar of canned beans;
- three or four potatoes;
- onion;
- carrot;
- 4-5 fresh or canned tomatoes;
- a couple of cloves of garlic;
- salt and ground pepper;
- spices;
- fresh greens;
- vegetable oil.
How to quickly cook lean bean soup
Wash the potatoes thoroughly, remove the skin. Cut the root crop into small cubes. Pour water into a saucepan and place on the stove. When it starts to boil, dip the potatoes into it.
Peel and wash onions and carrots. Chop the onion with a knife as finely as possible, and grate the carrot on a fine grater.
Heat vegetable oil in a frying pan. Pour carrots and onions into it, mix and fry until golden brown. Salt and sprinkle with ground black pepper.
Chop the tomatoes into pieces with a knife. If the tomatoes are fresh, then remove the skin from the bottom first. Send to the pan with vegetables, sprinkle with herbs and simmer until the liquid has evaporated.
In a pot with potatoes, transfer the contents of the jar of beans along with the sauce, as well as vegetable frying from the pan. Close the lid and simmer on low heat for about six minutes and turn off.
Chop the garlic and herbs very finely with a knife and transfer to the soup.
After five minutes, the bean soup can be poured into bowls and served. As herbs it will be appropriate to use a "mixture of Provence herbs."
Option 3: Lean soup with beans and mushrooms
Such a soup with beans will turn out to be very rich and satisfying if you add mushrooms to it. It is advisable to choose fresh champignons, but you can add a handful of dried ones to them. forest mushrooms They give the dish a special flavor.
Ingredients:
- one and a half liters of water;
- 210-250 gr. frozen beans;
- 120-140 gr. champignons;
- 10 gr. dried mushrooms(optional);
- a couple of potatoes;
- bulb;
- carrot;
- stalk of celery;
- three tablespoons of vegetable oil;
- dill or parsley;
- salt, bay leaf and ground black pepper.
How to cook
If they are used dried mushrooms, then you need to fill them with water two hours before cooking the soup.
Boil one and a half liters of water in a saucepan, pour frozen beans into it. Cook until half cooked over medium heat.
Peel celery and onion, cut into small cubes.
Peel off the skin of the carrot, wash the root crop and cut into thin strips. If desired, you can grate on the smallest grater.
Drain the soaked mushrooms and cut them into small pieces.
Rinse mushrooms under water. Do this quickly so that they do not absorb a lot of water. Cut into regular random pieces.
Pour vegetable oil into a frying pan, heat well on the stove. Transfer the chopped vegetables, sprinkle them with salt, ground black pepper. Stir and fry for about five minutes.
To the semi-finished beans, add the potatoes, peeled and cut into not quite large cubes.
Following the potatoes, send vegetables with mushrooms from the pan to the pan, put a couple of bay leaves in the soup. Stir, and if the soup is too thick, add a little boiled water. Cook for about twenty minutes until all ingredients are soft.
Add finely chopped greens to the finished soup and cover the pan with a lid. After 5-10 minutes you can serve. In addition to fresh and dried mushrooms, you can use marinated ones, they will further emphasize the taste of the dish.
Option 4: Lean soup with beans and vegetables in a slow cooker
Beans go well with many vegetables. In a slow cooker, you can cook a very healthy and tasty soup with zucchini and eggplant - you can take both fresh and frozen. canned tomatoes will give an interesting sourness to the whole dish.
Ingredients:
- small zucchini and eggplant;
- a glass of black beans;
- 200 gr. canned tomatoes;
- a glass of frozen green beans;
- a couple of bell peppers;
- small bulb;
- a couple of potatoes;
- three cloves of garlic;
- laurel leaf;
- salt;
- sunflower oil;
- olive oil.
Step by step recipe
Wash the eggplant, cut into small pieces. Place on a plate, sprinkle with salt and set aside.
Peel the onion and garlic from the husk, cut with a knife as small as possible. Pour sunflower oil into the multicooker bowl and turn on the frying mode. Sprinkle onions with garlic, fry for about 3 minutes, stirring occasionally.
Rinse eggplant with water to remove excess salt and put on a sieve to drain moisture.
Peel off the skins of zucchini and potatoes, wash and cut into cubes. If there are seeds in the zucchini, remove them.
Soak black beans in water and rinse well.
Cut eggplant slices into quarters. bell pepper clean and chop into thin strips. Together with eggplant, zucchini and green beans, transfer to a slow cooker with onions and garlic. Fry, stirring occasionally, until soft.
Transfer the canned tomatoes into a cup and mash with a fork, it is advisable to remove the skin.
Add black beans, potatoes and tomato puree to the multicooker bowl. Salt and sprinkle with spices. Fill with water up to the mark and close the lid tightly. Turn on the soup mode for 50-60 minutes.
Pour a tablespoon of olive oil into the finished soup.
Option 5: Lean soup with beans and rice in pots
Delicious lean soup can be cooked not only on the stove, but also in the oven. In pots, it turns out to be especially fragrant and rich, and will saturate no worse than meat soup.
Ingredients:
- half a fennel bulb;
- 60 gr. long grain rice;
- four tablespoons of white beans;
- a piece of pumpkin;
- olive oil;
- salt.
How to cook
Pour rice with water twice the volume of cereals, put on the stove. After boiling, reduce the heat and cook a little until cooked. Drain the water.
At the same time, cook the beans for 45-50 minutes.
Cut the fennel into large pieces, divide into 2 parts and put in two baking pots.
Place rice in each pot.
Peel the onion from the husk and lightly fry in olive oil. Add boiled beans and sauté together for 5 minutes.
Peel a small piece of pumpkin and cut into small cubes.
Put pumpkin on rice in pots, then beans with onions. Salt, pour warm water almost to the top (leave 1-2 cm). Send to the oven, heated to 150-160 degrees for half an hour.
After half an hour, the soup can be taken out of the oven and served right in the pots. Bon appetit!
Step 1: prepare the beans.
Of course, everyone knows that any variety of beans is highly enriched with proteins, so today's dish will turn out not only tasty and healthy, but also very satisfying, which is very necessary on the days of any fast. First you need to properly prepare the legumes so that they do not cause unpleasant fermentation in the intestines. So, we lay them out on the countertop, previously covered with a baking sheet or parchment paper, and sort through, removing rubbish of any kind, for example, dry twigs or pebbles. After that, we discard the beans in a colander, rinse, move to a deep bowl and fill with purified water so that it is 5-6 fingers higher. Leave this ingredient to infuse 7-8, and preferably 12 pm from the evening to the night. If we cook soup in winter, early spring or autumn, then we keep beans at room temperature if in the summer, then in the refrigerator.Step 2: Boil the beans.
After half a day, we throw the swollen beans into a colander and rinse thoroughly again. Then we send it to a deep saucepan, fill it with the right amount of purified water and put it on medium heat. After boiling, using a slotted spoon, remove a gray-white foam from the surface of the bubbling liquid - a curdled protein. Cook the beans under a covered lid until almost ready. about 1 hour. As you can see, the duration of this process may vary depending on the time of infusion, as well as the variety and quality of the legumes.
Step 3: prepare the rest of the ingredients.
While the main ingredient is boiled, we are engaged in others, with the help of a sharp kitchen knife we peel all the necessary vegetables. We wash them thoroughly, dry them with paper kitchen towels, put them in turn on a cutting board and continue cooking. We cut the potatoes into cubes about 2.5 centimeters in size, throw them into a deep bowl and fill with running water so that they completely cover, now it will not darken before use.
We chop the onion into cubes or straws with a thickness of 5 to 6 millimeters.
Grind carrots in the same way or chop on a medium or large grater. After that, we put the rest of the components of the dish on the countertop and move on.
Step 4: prepare vegetable dressing for lean bean soup.
We don’t waste a minute, put a frying pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a few minutes, we lower the chopped onion into this dish and sauté it for 2–3 minutes until transparent, periodically loosening it with a wooden or silicone kitchen spatula. After that, we send carrots to him and fry them together for about 4–5 minutes until the softness of the last. Then we add tomato paste, a couple of tablespoons of water to the dressing, mix everything thoroughly, keep it on the stove for another 2 minutes and set aside until use.
Step 5: bring the lean bean soup to full readiness.
When the beans are half cooked, that is, they become quite soft, add chopped potatoes to it and cook them together. 20 minutes. Then put in almost ready soup vegetable dressing from onions, carrots and tomato paste.
We season the already fragrant dish to taste with salt, black pepper and bay leaf. Gently mix everything with the same slotted spoon and cook the food again 5–7 minutes. Then turn off the stove, cover the pan with a lid and after 10–15 minutes Let's start tasting!
Step 6: Serve Bean Lean Soup.
Lenten bean soup is infused after cooking, then with the help of a ladle it is poured in portions on plates and, if desired, crushed each with fresh finely chopped dill, parsley, cilantro, basil or green onions. This miracle is put on the dinner table hot along with something refreshing, for example, salad, marinades or pickles, and, of course, bread is an obligatory hearty attribute, although crackers or toast are also suitable. Cook with love and enjoy delicious food even on fast days!
Bon appetit!
For people who observe days of dry eating, you can add undercooked onions and carrots to the soup, and pour the tomato paste, after diluting it in water along with refined vegetable oil;
Some housewives replace tomato paste with fresh blanched finely chopped tomatoes or thick homemade tomato juice;
Sometimes a few tablespoons of fried wheat flour, from this the consistency of the soup becomes thicker, richer and somewhat reminiscent of gravy;
Very often, 5 minutes before full readiness, the soup is seasoned with garlic squeezed through a press and fresh finely chopped herbs.
