Lenten vegetable soup with beans. Lenten bean soup

Bean dishes, including lean bean soups, have a large number of fans. If you are one of them and have decided to satisfy your taste needs, then we present ourselves especially for you best recipes lean bean soups.

Classic recipe first course

Simplest, traditional recipe cooking soup. It does not require many ingredients, although it will take a lot of time to prepare.

The sequence for preparing lean red bean soup is as follows:

Lenten white bean soup with mushrooms

Alternative way to prepare this great dish, this time made from white beans and with the addition of mushrooms, whose lovers will simply be delighted.

To prepare you should take:

• medium-sized potatoes - 4 pieces;
• white beans - one to one and a half glasses, 200 ml.
• onion – 1 piece;
• fresh mushrooms (champignons) – 250-300 grams;
• seasonings and herbs - to taste.

Cooking time is 70 minutes, and time for soaking beans in water is up to 6 hours. This option is slightly higher in calories (60 kcal per 100 grams) than the previous one, but also very light.

Step-by-step instruction:

1. Soak the beans in clean water (as in the previous recipe), leave in the water for 6 hours.
2. Cook the beans in the saucepan until tender (this may take up to 40 minutes).
3. Peel and rinse onions, potatoes and mushrooms.
4. Cut the onions and mushrooms into small pieces, potatoes into large cubes.
5. Place everything in a saucepan with beans and continue boiling for 10 minutes.
6. Reduce heat and simmer until potatoes are done.
7. Add herbs, seasonings, keep on fire for another 15 minutes.
8. Remove the dishes from the stove and steep the lean white bean soup with mushrooms for 10 minutes.

For dessert, prepare a delicious one.

We offer you the best eggplant sauté recipes. and our tips will help you prepare a very tasty dish.

Shawarma with chicken filling- a great option for a snack. In addition, there is room to show your imagination.

Bean soup without meat in a slow cooker

Using a multicooker in the process of creating a lean dish increases the cooking time, but significantly reduces the human factor, that is, your participation.

To do this, take:

• red beans - one glass;
• onion- 1 piece;
• garlic – one and a half to two cloves;
• potatoes – 4 large pieces;
• carrots - 2 small fresh fruits;
• tomato paste – 1.5-2 tablespoons;
• sunflower oil – required amount for frying;
• salt and pepper - optional.

The duration will be about 140 minutes in addition to the time for soaking the beans. The calorie content is the same low as in previous recipes.

How to prepare lean bean soup in a slow cooker:

1. Soak the beans according to the already familiar principle.
2. Finely chop the onion and garlic, coarsely grate the carrots, peel and coarsely chop the potatoes.
3. Turn on the multicooker to the “fry” mode, fill the bowl with oil, put vegetables (onions, garlic and carrots) in it.
4. Stirring from time to time, bring all of the above until the crust is golden brown.
5. Add to bowl tomato paste and a little water, simmer for a couple of minutes.
6. After this, put the potatoes and beans inside.
7. Pour into the slow cooker hot water, sprinkle with salt and pepper.
8. Close the lid, switch to “stew” mode and cook for 2 hours.

That's it, your soup is ready.

Vegan Creamy Canned Bean Soup

If you don’t have fresh or frozen beans on hand, this is not a reason to deny yourself the pleasure of enjoying your favorite dish, just replace this ingredient with a canned equivalent. Perhaps the taste will be less intense, but the cooking time will be reduced.

Required ingredients:

• canned red beans - 1 can;
• onion – 1 piece;
• 2 small cloves of garlic;
• tomato paste (optional) – 2 tablespoons;
• potatoes - 4 pieces;
• 2 small carrots;
• salt, ground black or red pepper and herbs to taste;

This dish will take the least amount of time, only about half an hour. Energy value- less than 50 kcal per hundred grams of finished product.

How to cook lean puree soup from canned beans:

1. Peel the potatoes, chop coarsely, place in boiling water.
2. Cook for no more than 15 minutes, preferably 10.
3. Peel the carrots and onions, chop the onion very finely, grate the carrots coarsely.
4. Fry the onions and carrots in a frying pan for 5-7 minutes.
5. At this time, open the can of beans, drain the water, rinse the beans and add to the frying pan, add the tomato paste with a small amount of water.
6. Fry for another 3 minutes.
7. When the potatoes are ready, that is, boiled, add the contents of the roast.
8. Cook for 5 minutes, adding spices.
9. Cool by removing from the stove. Then grind in a blender and let it brew. In a quarter of an hour your soup will be ready.

For convenience in such a labor-intensive but interesting process as creating culinary masterpiece, may be useful useful tips and some secrets from real masters of home cooking:

• if you are preparing soup with mushrooms, instead of water it is recommended to use mushroom broth left after marinating, this will add a pronounced taste and aroma to the dish;
• Some of the beans can be mashed together with the potatoes (if you are not using a slow cooker) right in the pan, but the other part still needs to be left whole;
• If you plan to cook this dish more than once, cook more beans at once than needed. The excess can be frozen, then there will be no need to soak the legumes for many hours;
• In every recipe, greens (parsley, dill) are acceptable, but you need to take into account that they greatly interrupt the own smell and taste of the soup;
• If the ingredients list tomato paste, then when cooking, it is diluted with water. Another way is to immediately use natural tomato juice.

Having chosen the most suitable recipe, anyone can prepare themselves a lean soup with red or white beans, as they say, to their own taste and color. In this case, you can add tomato paste, mushrooms and carrots, use fresh or canned beans, cook on the stove or in a slow cooker. And if you have never tried this dish before, be sure to give it a try. After this, you will surely join the ranks of connoisseurs of tasty and low-calorie bean soups.

During Lent or other Lents, I try to cook more often Lenten dishes, even if sometimes it is not possible to follow all the canons of Lent in terms of nutrition. The peculiarity of this soup is the small amount of time it takes to prepare it, because we will use ready-made, canned beans.

Lenten soup with canned beans very often helps me out as a first course during this period. However, my other favorite soup also adds variety to our Lenten menu.

Let's prepare ingredients for lean bean soup with canned beans. The color of the beans does not matter. You can add your own favorite herbs and spices.

Peel the potatoes and cut them into small cubes. Pour 1 liter of water into the pan, let it boil and put the potatoes in it. Cook the potatoes for about 10 minutes after the water boils again.

I will cook thick soup. If you want a thinner soup, then add 1.25 ml of water for 2 servings, not just one.

Place the canned beans into the pan with the potatoes along with the liquid the beans were in.

At this stage, we can add spices and salt the broth, since sometimes the liquid from the beans can be salty.

Meanwhile, prepare the soup dressing. To do this, cut the onion into small cubes and grate the carrots on a medium grater. Heat vegetable oil in a frying pan and fry vegetables until soft, 5-7 minutes.

Add crushed tomatoes to the frying pan along with the fried vegetables. own juice and prepare the dressing for another 10 minutes.

Transfer the prepared dressing to the soup.

Finely chop the fresh parsley with a knife and add to the soup. Remove the pot of soup from the heat and let it sit for 10 minutes.

Pour the finished lean soup with canned beans into portioned bowls and serve.

Bon appetit!

This dish turns out incredibly flavorful, healthy and satisfying. It tastes slightly like borscht, beloved by many. Therefore, even those people who do not really like the specific smell of cauliflower can try it. It is practically not felt here, but the benefits from it are enormous. Cooking Lenten bean soup You can use cauliflower for 2-3 days at once, because after standing, it only becomes tastier.

Ingredients for making soup

You will need the following ingredients:

• white beans - 190 g (glass without top);
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• cauliflower forks - 250 g;
• ripe tomatoes - 3 pcs.;
• potatoes - 4 pcs.;
• onion - 1 head;
• pepper mixture;
• salt;
• nutmeg;
• curry;
• refined oil - 30 ml.

How to cook?

Any bean soup - lean (recipe below), with smoked meats or chicken - begins with preparing the main component - beans. To make it boil better, it is pre-soaked in cold water for at least 3-4 hours, and preferably overnight. Afterwards, pour a couple of liters of water into the pan, add beans, a pinch of salt and put on fire. The beans are cooked for about 1.5 hours. To avoid wasting time, prepare the vegetables. Cut the potatoes into cubes, add water, add a little salt and cook until half cooked.

Pour vegetable oil into a frying pan, heat it and add chopped oil. Fry until transparent and add carrots chopped on a medium grater. After another couple of minutes, add chopped bell pepper. When the vegetables are slightly fried, sprinkle them with spices, mix and add grated tomatoes or leave to simmer for 5-6 minutes. Next, put the prepared potatoes into the frying pan along with the water in which they were boiled. Cauliflower inflorescences are also added here and covered with a lid. Continue to simmer until the vegetables are ready. Add water to the saucepan with the finished beans, let it boil and lay out the vegetable mass. If necessary, add a little more salt, bring to a boil and turn off. Leave for 10-20 minutes. Serve lean bean soup hot, sprinkled with chopped herbs. If this does not contradict the rules of fasting, you can add a spoonful of sour cream. Bon appetit!

Lenten bean soup in a slow cooker

Cooking this dish in a slow cooker is a real pleasure: the water doesn’t boil away, the beans don’t overcook, nothing burns. The soup turns out rich and aromatic.

Ingredients:

• red beans - 190 g;
• carrots and onions - 1 pc.;
• refined oil - 30-40 ml;
• potatoes - 3-4 pcs.;
• spices;
• boiled egg- optional.

Making soup

This lean bean soup, like the previous one, begins to be cooked with You can do this in a slow cooker, setting the “Stew” program, or, to make it easier, boil it in advance on the stove. To make the lean soup more rich, a dressing is prepared for it. To do this, pour refined vegetable oil into the multicooker bowl (corn oil makes the most delicious oil), add some grated carrots and chopped onions and set the “Baking” program on the multicooker display for 20 minutes. Fry the vegetables for 7-10 minutes, stirring from time to time so as not to burn. During this time, prepare the potatoes and the rest of the carrots (peel, wash and cut into cubes). Add them to the multicooker bowl when the dressing is ready. Soaked beans are also placed there. Add a couple of liters of water and set to “Quenching” mode. It is automatically set for 2 hours, but 1.5 will be enough to prepare soup. 10 minutes before the end of cooking, add spices, herbs and, if this does not contradict the rules of fasting, grated boiled egg to the soup. That's it, lean bean soup is ready to eat. Bon appetit!

from canned beans

This recipe will be relevant when you are short on time and need to prepare lunch. Pour 2 liters of water into a saucepan, add randomly chopped potatoes, about 4-5 pieces. While it is cooking, prepare the dressing. To do this, onions and carrots are peeled, washed and chopped. A ripe tomato is doused with boiling water and removed from the skin. After which they also finely chop or grate. Open a jar of any canned beans, drain the liquid, and wash the beans under running water. Refined vegetable oil is poured into a frying pan, heated and onions are added. When it becomes transparent, lay out the carrots, fry for a couple more minutes and add chopped tomato. Fry for another 5 minutes. After all the vegetables are ready, place the prepared beans in the frying pan, heat for 3-4 minutes and remove from the heat. When the potatoes are cooked, put the contents of the frying pan (onions + carrots + beans) into the pan, let it boil, add spices and salt. Boil for a couple of minutes, then add chopped herbs and turn off the heat. Let it brew a little. That's all, literally half an hour, and the hearty first course is ready.

Beans are very tasty and useful product, which serves as a good source of easily digestible vegetable protein. Therefore, it is often used for preparing salads, first and second courses. In today's article we will take a closer look at several interesting options for lean bean soup.

To prepare such dishes, filtered water, mushroom or vegetable broth is usually used. Onions, carrots, potatoes and other vegetables are placed in it in a certain sequence. Depending on the chosen recipe, bell peppers, mushrooms and even sauerkraut. As for beans, they can be either dry or canned. In the first case, the legumes are pre-soaked in cold water and only then boiled with the remaining ingredients. Using canned beans can significantly speed up the process of preparing a hearty and tasty lunch.

To ready dish acquired pleasant aroma, various spices are added to it. Most often, turmeric, cilantro, cumin, coriander, basil or thyme are used for such purposes. And for greater satiety, it is often supplemented with pearl barley or rice.

Traditional option

The recipe for classic lean bean soup will be an excellent platform for culinary experiments. Therefore, any novice housewife should master it. To prepare this lunch you will need:

• 1.5 cups red beans.
• 2 medium carrots.
• Large onion.
• 4 small potatoes.
• 3 tbsp. l. olive oil.
• Salt, seasonings and herbs.

Preparing this soup should begin in the evening. The beans are soaked in filtered water and left for at least six hours. Then it is transferred to a deep saucepan, filled with clean liquid and cooked over minimal heat. After about forty minutes, potato cubes are added to it, and soon after that, carrots sautéed with onions are added. The contents of the saucepan are salted, sprinkled with aromatic seasonings and brought to full readiness. Hot lean bean soup, the calorie content of 100 grams of which is only 50 kcal, is infused under a lid and decorated with chopped herbs.

Option with champignons

The dish prepared using the technology described below has an extremely pleasant taste and a pronounced mushroom aroma. It does not contain a single piece of meat or animal fat. Therefore, it will surely appeal to vegetarians. To make lean bean soup for lunch, you will need:

• 4 small potatoes.
• 1 cup dry white beans.
• Large onion.
• 300 grams of fresh champignons.
• Salt, seasonings and herbs.

The beans are poured with cold water and left for several hours. Then they are transferred to a large saucepan, filled with clean liquid and boiled for forty minutes. Then pieces of potatoes, mushroom slices, chopped onions and chopped carrots are loaded into the future lean bean soup. All this is salted, sprinkled with aromatic seasonings and simmered on the stove turned on until all the ingredients are soft. Before serving, add chopped herbs to each serving.

Option with tomato paste

Adherents of a vegetarian diet can be advised to pay special attention to one more simple recipe lean bean soup. Red beans produce aromatic and nutritious dish, rich in plant protein. To cook a similar lunch, you will need:

• Large onion.
• Medium carrot.
• 200 grams of beans.
• Half a kilo of potatoes.
• 3 tbsp. l. tomato paste.
• Bay leaf, parsley, salt and refined vegetable oil.

Into the multicooker bowl, greased vegetable fat, lay out the chopped onion and lightly fry it. After a couple of minutes, grated carrots and potato pieces are sent there. After some time, tomato paste and pre-soaked beans are added to the browned vegetables. All this is poured with clean water, salted and seasoned with bay leaf. Prepare lean bean soup in a slow cooker operating in the “Stew” mode for sixty minutes. After this, it is infused under the lid and sprinkled with chopped herbs.

Option with sauerkraut

Using the method outlined below, you get a moderately spicy, slightly sour soup, equally suitable for both adults and adults. children's menu. To prepare it you will need:

• 400 grams of dry red beans.
• 3 cloves of garlic.
• A kilo of sauerkraut.
• Large onion.
• 2 tbsp. l. refined vegetable oil.
• Salt and herbs (to taste).

The beans are soaked in cold water and then boiled until soft. As soon as it is almost ready, pre-stewed sauerkraut is added to it. Fried onions and garlic are also sent there. All this is salted, poured with a small amount of brine squeezed from the cabbage, and brought to full readiness. Immediately before serving, add chopped herbs to each serving.

Option with beets and red cabbage

Fans of hearty hot lunches will certainly like this recipe for lean bean soup made from canned beans. To play it you will need:

• 100 grams of red cabbage.
• 100 g potatoes.
• 100 grams of canned corn.
• 50 g onion.
• 150 grams of canned beans.
• 150 g beets.
• 2 liters of drinking water.
• Salt and green onions.

Finely shredded cabbage and potato cubes are loaded into a pan filled with the required amount of boiling water. All this is added with salt and cooked for five minutes. Then pour the chopped onion into a common bowl. After some time, pre-cooked beets, beans and corn are added there. All this is brought to readiness, infused under the lid and sprinkled with chopped feather onions.

Option with tomatoes and bell peppers

This lean canned bean soup has a moderately spicy taste and a delicate, creamy consistency. To cook it, you will need:

• 6 ripe tomatoes.
• 800 grams of canned red beans.
• Large bell pepper.
• Large onion.
• Medium carrot.
• 20 milliliters of olive oil.
• A clove of garlic.
• 30 milliliters of tomato paste.
• 4 drops Tabasco sauce.
• A liter of vegetable broth.
• A bunch of parsley, salt and a pinch of chili powder.

Chopped onions are fried in heated vegetable oil and then combined with grated carrots, blanched tomato pieces and bell peppers. All this continues to be sautéed and then mixed with tomato paste, crushed garlic and ground chili. After a few more minutes, the contents of the frying pan are transferred to a saucepan with bubbling water. vegetable broth. Half of the available beans are sent there and left to simmer over very low heat. After half an hour, all this is turned into puree and combined with the rest of the legumes. All this is salted, heated over low heat, seasoned with Tabasco sauce and sprinkled with chopped herbs. The aromatic lean bean soup is served hot along with white bread croutons.

Option with vegetable dressing

This one is delicious and healthy soup cooked from dry white beans, which require a long pre-treatment. Therefore, you need to start preparing it in advance. To avoid prolonging an already lengthy process, first make sure you have on hand:

• 200 grams of dry white beans.
• 3 potatoes.
• Medium carrot.
• Small onion.
• 3 ripe tomatoes.
• Fleshy bell pepper.
• 3 liters of drinking filtered water.
• Garlic, salt, herbs and refined vegetable oil.

The washed and sorted beans are poured with cold water and left for at least six hours. Then it is transferred to a deep pan, filled with clean liquid and boiled for sixty minutes. At the end of the designated time, peeled and diced potatoes are added to the beans. As soon as the root vegetable slices become soft enough, carefully place the frying mixture, consisting of chopped onions, grated carrots, strips, into a common pan. bell pepper and pureed tomatoes. All this is slightly salted and brought to full readiness. At the very end, crushed garlic and fresh herbs are added to the soup. It is served hot with a piece of fresh white bread.

Step 1: Prepare the beans.

Of course, everyone knows that any type of bean 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 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 any kind of litter, for example, dry twigs or pebbles. After this, put the beans in a colander, rinse, move into a deep bowl and fill with purified water so that it is 5-6 fingers higher. Leave this ingredient to infuse 7–8, or preferably 12 hours from evening to night. If we are preparing soup in winter, early spring or autumn, then keep the legumes at room temperature, if in the summer, then in the refrigerator.

Step 2: cook the beans.

After half a day, place the swollen beans in a colander and rinse thoroughly again. Then put it in a deep saucepan, fill it with the required amount of purified water and put it on medium heat. After boiling, using a slotted spoon, remove the gray-white foam - coagulated protein - from the surface of the bubbling liquid. Cook the beans, covered, until almost done. about 1 hour. As you can see, the duration of this process may vary depending on the infusion time, as well as the variety and quality of the legumes.

Step 3: Prepare the remaining ingredients.

While the main ingredient is boiling, we work on the others, using a sharp kitchen knife to peel all the necessary vegetables. We wash them thoroughly, dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. 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 they will not darken before use.

Chop the onion into cubes or strips 5 to 6 millimeters thick.

Chop the carrots in the same way or chop them on medium or coarse grater. After that, we put the remaining components of the dish on the countertop and move on.

Step 4: prepare vegetable dressing for lean bean soup.

Without wasting a minute, put a frying pan on medium heat and pour a couple of tablespoons into it vegetable oil. After a few minutes, place the chopped onion in this bowl and saute it for 2-3 minutes until transparent, periodically loosening it with a wooden or silicone kitchen spatula. After that, we send carrots to it and fry them together for about 4–5 minutes until the last softness. Then 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 ready to 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 them and cook them together 20 minutes. Then we put it in practically ready soup vegetable dressing made from onions, carrots and tomato paste.

Seasoning already aromatic dish salt to taste, black ground pepper and a laurel leaf. Gently mix everything with the same slotted spoon and cook the food some more 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 lean bean soup.

After cooking, lean bean soup is infused, then, using a ladle, poured into bowls in portions and, if desired, crushed with fresh finely chopped dill, parsley, cilantro, basil or green onions. This miracle is placed hot on the dinner table along with something refreshing, for example, salad, marinades or pickles, and, of course, bread is an obligatory satisfying 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 dry eating days, you can add undercooked onions and carrots to the soup, and add tomato paste, having previously diluted 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 meat are added to the dressing. wheat flour, this makes the consistency of the soup thicker, richer and somewhat reminiscent of gravy;

Very often, 5 minutes before the soup is completely ready, the soup is seasoned with garlic squeezed through a press and fresh finely chopped herbs.