Soup with beans from a can and meat. Bean soup made from canned red beans

Details

Beans are considered one of the most difficult foods to prepare and require special skill. That is why, instead of regular beans, canned beans are most often used in cooking: firstly, this allows you to save a lot of time when preparing dishes; secondly, the canned beans themselves are already seasoned, which means this will add additional flavor to the dish. Red bean soup is a fairly simple dish to prepare if the beans are already carefully prepared and canned.

Vegetarian canned red bean soup

Required ingredients:

• potatoes - 4 pieces;
• carrots - 2 pieces;
• onion - 1 piece (large);
• tomato - 2 pieces;
• red beans - 1 can;
• fresh herbs;
• vegetable oil;
• salt and pepper to taste.

Cooking process:

Place a saucepan with about 2.5-3 liters of water on the fire. Bring the water to a boil, you can add a little salt. At this time, prepare the vegetables.

Peel the potatoes and cut into cubes. Throw it into the pan as soon as the water boils. When it boils, reduce the heat.

Peel the carrots and cut into slices or grate on a coarse grater. Peel the onion and chop finely. Finely chop the tomatoes. If desired, you can soak the tomatoes in hot water to remove the skin.

Open the can of red beans and let the liquid drain. Rinse the beans until the water runs clear.

Place onions and carrots in a heated, oiled frying pan. Fry a little, then add tomatoes. Sauté for about 1-2 minutes. Add beans to the same pan. Sauté for a couple more minutes.

Add vegetable stew to the water with softened potatoes. Bring everything to a boil. Season the dish with salt and pepper to taste (salt should only be added if salt was not added to the water at the beginning of cooking). Finely chop the greens, add to the soup, and boil.

Cook over low heat for 30-40 minutes. Serve with sour cream or light mayonnaise.

Chicken and red bean soup

Required ingredients:

• onion - 1 piece;
• tomato paste - 2 tablespoons;
• potatoes - 2 pieces;
• greens - 1 bunch;
• chicken thighs - 1-2 pieces;
• salt and pepper to taste.

Cooking process:

Throw chicken thighs into water. Let the broth cook for at least an hour. Do not add salt to the water yet - it is better to do this closer to the end of cooking. At this time, prepare the vegetables.

Peel the potatoes and cut into cubes. When the chicken broth is ready, remove the thighs, add the potatoes to the water and boil for 20 minutes. While the potatoes are cooking, finely chop the onion and add to the pan.

Separate the chicken meat from the bones. Cut into portions and set aside for now.

Open the can of canned red beans and pour out the liquid. Rinse the beans until the water runs clear. Throw into soup. Dilute tomato paste in a small amount of soup broth. Also pour back into the soup.

Boil everything together over low heat (after boiling) for about 5-10 minutes. Then add chicken pieces and finely chopped herbs. Reduce heat, boil for another 10 minutes and let simmer under the lid.

Serve with sour cream.

Soup with canned red beans and pearl barley

Required ingredients:

• pearl barley - 3/4 cup;
• chicken legs - 3 pieces;
• onion - 1 piece;
• tomato - 1 piece;
• canned red beans - 1 can;
• sweet bell pepper - 1 piece;
• garlic - 2 cloves;
• carrots - 2 pieces;
• olive oil - 3 tablespoons;
• marjoram - 1 teaspoon;
• fresh herbs;
• salt and pepper to taste.

Cooking process:

Boil the chicken in water, reduce heat and simmer for about an hour to form a broth. Then add the pearl barley, washed until clear water, and cook for another half hour.

Peel the onion and chop finely. Heat olive or sunflower oil in a frying pan. Sauté the onion until golden brown. Grate the carrots on a coarse grater. Cut bell pepper into strips, tomatoes into cubes. Throw in the vegetables along with the onions and simmer for about 7-10 minutes.

Pass the garlic through a press and add to the pan with vegetables. Add marjoram, finely chopped parsley, salt and pepper here. Simmer for one minute. Add all vegetables to the soup.

Remove the chicken from the soup, separate the meat from the bones and cut into portions. Throw back into soup.

Open the can of beans and, after draining the liquid, add to all the other ingredients. Season everything with salt and pepper again and boil for five minutes.

Can be served with sour cream.

Bean soups

Have you ever tried a very tasty and satisfying canned bean soup? Watch our family recipe with detailed video and photo descriptions of the recipe.

1 hour

375 kcal

5/5 (4)

Canned bean soup is rightfully considered a dietary dish, and even a green beginner can prepare it. However, there are several pitfalls in the process, which sometimes directly affect the fact that you end up with a soup that is not exactly the one you expected to make.

From time to time, such failures happened to me, when instead of a delicate and tender dish, a pasty, unintelligible mixture came out.

My beloved mother-in-law helped me, teaching me the perfect signature recipe for bean soup made from canned red or white beans - as a result, I have now become a real professional in this area, since I cook such dishes often and a lot.

Kitchen tools

If possible, prepare in advance the dishes, utensils and tools that you will need when preparing canned bean soup in tomato sauce:

• a pan with a non-stick coating with a volume of at least 3 liters,
• large frying pan with a diameter of 25 cm,
• several bowls (deep) with a capacity of 300 to 800 ml,
• teaspoons,
• linen and cotton towels,
• wooden spatula,
• medium grater

• slotted spoon,
• kitchen gloves,
• tablespoons,
• measuring cups or kitchen scales,
• cutting board,
• sharp knife,
• Additionally, you may need a food processor or blender to properly prepare some of the ingredients before adding them to the soup.

Did you know? Remember that for preparing soups, especially with meat ingredients, the use of plastic utensils and utensils is highly discouraged - this even applies to storage after cooking. Plastic, even seemingly safe for food, contains microelements harmful to the body, which can not only harm you, but also irreparably spoil a tasty and aromatic dish.

You will need

The basis

If you don't have sausage, you don't have to go to the store to buy it - you can replace it with bouillon cubes. Of course, this will affect the taste of the dish, but we all have days when we have to make it to payday, but we really want to eat delicious food!

Seasonings

• 4 g garlic powder;
• 7 g ground black pepper;

• 70 g fresh or herbs (dill, parsley, cilantro);
• 5 g dried basil.

Additionally

• 25 ml sunflower oil.

Did you know? In addition to the spices just listed, you can add your favorite ones to the soup - for example, I usually add a little marjoram, since in combination with basil it gives the soup a unique taste. You can also use generic seasoning blends such as French herbs.

Cooking sequence

Preparation

Important! If you decide to cook, you will have to boil it a little longer over medium or low heat. Readiness is checked by piercing a piece of meat with a knife - if the procedure was easy, the beef or pork is ready.

First stage

Did you know? According to this recipe, you can prepare soup not only with red, but also with canned white beans - the main thing is that they are in tomato sauce. If not, drain the beans in a colander, pour them into the roasting pan and after three minutes add a tablespoon of tomato paste.

Second phase

Just great job, your amazingly aromatic soup is completely ready! Pour it into serving bowls and garnish with green onions, parsley and basil leaves.

And in no case do not forget about sour cream - such a soup is simply impossible to imagine without it, but some particularly capricious lovers prefer to eat the dish with mayonnaise, so it is best to give everyone at the table the right to choose.

Store bean soup in the refrigerator, preferably close to the wall, and try to consume it all within three to four days - after such a period of time, the taste of the dish will begin to deteriorate.

Watch the detailed video

In this video you can see the complete process of preparing a wonderful soup from canned beans, as well as learn some secrets about cooking vegetable soups.

Also, don't miss the original, which won my husband's heart with its light and low-calorie structure and absolutely delicious taste. Finally, I can’t resist recommending the amazingly delicate one, which is prepared quickly and almost without the participation of the hostess. I use all the suggested recipes very often, so there is no need to worry that they are untested or poorly balanced.

Bon appetit everyone! I hope you will write me a few lines about the recipe described above - maybe you have any questions? In addition, I would like to hear your opinion about the set of seasonings and the method of serving. Good luck to you in everything!

In contact with

But first, let's look at how to prepare beans for cooking. It is known that beans are a product that requires pre-soaking according to certain rules, and it is better to know the rules - this will significantly facilitate the efforts and improve the results.

How to soak beans - 2 ways

First, you need to thoroughly rinse the beans, sort them, and remove wrinkled and damaged beans.
Now you can move on to soaking. There are two ways to do this.

The first is long soaking. Place the beans in a large container and fill with water. Let it stand for 8-10 hours (less is possible, you should be guided by the beans - they should increase 2-3 times). During this time, you need to drain the water several times. If you soaked the beans overnight, add soda to the liquid at the rate of 0.5 teaspoon per 0.5 liter to prevent the liquid from souring.

Advantages of the method:

• Prolonged soaking destroys the oligosaccharides contained in the beans, which cause gas formation.
• the beans do not burst during the cooking process, which is important if you are preparing bean soup;
• the taste of the finished beans, which were soaked in this way, has a more pronounced and delicate taste.

Flaws:

• you need to plan the preparation of the dish;
• labor-intensive process - you need to change the water;
• Soaking causes the beans to discolor.

The second method is quick soaking. Pour the washed beans into a large saucepan, add water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let the beans sit in hot water for 1 hour. After this, continue cooking.

Advantage of the method : fast, no need to plan the preparation of the dish in advance.

Flaws:

• beans often burst;
• the taste is not as rich as beans that have been soaked for a long time (but they absorb the aromas of spices better).

If you plan to cook the dish for a long time - about 4 hours, then you can skip soaking altogether. But you will have to cook on low heat, making sure that the liquid does not escape.

Red beans can also be cooked without soaking, and to speed up the process, add 1 tablespoon of cold water to the pan every 5 minutes. As a result, it will be ready in about 2 hours. Canned beans are only washed.

After soaking, the beans are ready for further cooking.

General rules for cooking beans

1. Place it in a large saucepan as it needs a lot of liquid and will expand as it cooks.

1. Pour in cold water in a ratio of 1 to 3 and 1 tablespoon of vegetable oil to reduce foaming during cooking and increase the temperature of the liquid. Please note that beans are poured with both cold and hot water (depending on the recipe).

1. Bring the contents of the pan to a boil and reduce the heat to medium-low. When cooking, the water will evaporate and the volume of the beans will increase, so you will have to add a little water.

1. Do not cover the pan with a lid to prevent the beans from browning while cooking.

1. After 40 minutes, start checking the condition of the beans - pull out 3 beans, if they are soft, then they are ready, if at least one is hard, cook further. After all, in its raw form it contains dangerous substances for humans. Repeat the procedure every 10 minutes.

1. To reduce bitterness and speed up cooking, you can change the water in the pan after an hour.

1. The salt should be added about 10 minutes before you plan to turn off the gas, as it slows down the cooking process.

If the beans are part of the soup, then you need to boil them until half cooked, drain the liquid and continue cooking with the broth.

If the dish involves the presence of raw meat, then they begin to cook it along with beans. But other ingredients that do not need long-term heat treatment or will be harmful (some vegetables, herbs, cooked meat) are thrown in shortly before the soup is ready.

Do not add acidic ingredients such as vinegar or tomato paste until the beans are tender, otherwise they will fall apart.

Lenten bean soup with olives

In Greece, bean soup is called “the food of the poor” (like we have potatoes) for its satiety and unpretentious ingredients. Without such a lean soup, Greek cuisine is just as unimaginable as Ukrainian or Russian cuisine without borscht. In winter and on cold autumn days, every housewife certainly serves it on the table at least once a week.

Ingredients for the recipe for 4 people:

500 g medium white beans
1 wine glass olive oil
1 large bunch of celery, coarsely chopped
2-3 sprigs of celery
8-10 carrots, cut into thick slices
3-4 onions, diced
1 kg tomatoes, peeled and coarsely chopped
1 wine glass of tomato juice
1-2 whole hot peppers
2-3 leeks, diced
salt and freshly ground pepper
1 pinch of sugar
150 g of any olives

Soak the beans from the previous evening in warm water.

How to handle beans? Nutritional and culinary experts recommend soaking beans. Firstly, it facilitates digestion, and secondly, it softens the beans, which significantly reduces the cooking time of bean soup. Different types of beans require different handling. So, “big-eyed” beans are quite tender, they do not require overnight soaking, half an hour is enough. Old beans with tough, coarse skins (almost all varieties of red beans) need a long soaking, they are left overnight. Get acquainted with.

Place the beans in a colander to drain excess liquid and place water in the pan. As soon as the water boils, add the beans and cook for 30 minutes.

Then drain the beans again into a colander, pour water back into the pan and put it on the fire. As soon as the water boils, add the beans along with olive oil, as well as all other ingredients except the olives. Cook the beans until the skin begins to split.

Meanwhile, soak the olives in a cup of water for 30 minutes to release the salt, then drain the olives in a colander, drain and add to the soup.

Leave the soup on the heat for another 10 minutes and then remove from the heat. Garnish it with fresh celery sprigs when serving.

Note. Not everyone likes carrots and not everyone uses them. This doesn’t make the dish worse, but it does become different.

Bean soup mix with smoked sausage

This wonderful French bean soup consists of a bean mix, so it would be more correct to call it bean soup rather than bean soup. The basic principle: take all the beans you have at home and get a very, very tasty soup. Yield: 8-10 servings.

Ingredients:

Take equal amounts, 1 cup each, of dried yellow peas, fresh or frozen green peas, lentils, lima beans, pinto beans, white eyed beans, red snap beans, and pearl barley.

This mix is ​​designed not for 1 time, but for 8-10. Mix all the beans, divide into portions and take 1 cup or a little more from there. The rest of the mass can be stored for at least 1 year (but you will eat it much earlier).

1-2 servings of beans
boiled water (pour so that it is 7-8 cm above the contents of the pan, for the indicated number of beans this is about 6 cups)
1 large onion, finely chopped
1 large carrot, diced
chili pepper 0.5-1 tsp. 9depending on spiciness)
salt to taste (1-1.5 tsp)
allspice to taste – ¼ tsp.
cloves - several pieces
50-100 g smoked sausage such as chorizo
800 g diced tomatoes
1 tbsp. l. lemon juice

Take 1-2 servings of beans, cover with boiled water 5 cm above. Place on the fire, bring to a boil, simmer for 2 minutes. Then remove from heat and let the beans steep for 1 hour. Drain the water and fill with clean boiled water. Bring to a boil again. Then reduce the heat, cover the pan with a lid and simmer for 1-1.5 or even 2 hours - after about this time the beans will become soft.

Add onion, carrots, crushed red pepper, salt, pepper and cloves. Increase the heat until the water boils. Then reduce again and cook for 30 minutes.

Add the sausage and leave the food on low heat for another 15-20 minutes.

Nutrition information per serving (1 cup) is approximately 200 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 664 mg sodium, 25 g carbohydrates, 8 g protein, 10 g protein.

Bean soup with pork

Ingredients:

pork - 500 g, cut into large pieces
white beans - 300 g
carrots - 1 large
onion - 1 head
garlic - 3 cloves (squeeze through a press)
oil - 2 tablespoons soybean oil
parsley
mint
paprika - 1 tsp.
salt, black pepper
cold water - 6 glasses

Boil the pork and then fry it in oil. Leave the meat broth - you will need it later.

Rinse the beans in cold water. Fill with boiled water, boil, then drain this water, pour in new water and set to cook bean soup.

After the water boils, add a little hot meat broth to it. Prepare the vegetables (cut the carrots and onions, squeeze the garlic through a press, chop the parsley and mint. Sauté the onions and carrots in vegetable oil.

Towards the end of cooking the beans, add the vegetables in oil and garlic. Add meat there too. Season with salt and pepper.

Serve by sprinkling the bean soup with meat with herbs.

Bean soup with mushrooms and bacon

You don't need to add bacon to this bean soup. You can also choose mushrooms at your discretion. If it is a dry mixture, then you will get bean soup with mushroom broth.

400 g beans
400 g mushrooms (champignons)
2 l. vegetable oil
1 small onion, thinly sliced
1 clove of garlic
100 g bacon, diced
3 stalks celery, chopped
Bay leaf
fresh parsley 1 bunch

Soak the beans for several hours. Then change the water and cook the beans.

Sauté the onion, bacon, celery and garlic in a preheated pan in vegetable oil until lightly caramelized. Add the mushrooms and simmer until they release their liquid. Add water to cover the contents by 2 fingers, as well as salt, pepper and bay leaf. Cook over low heat for 10 minutes.

When the beans are almost ready, add the addition from the pan and leave them on the fire for another 15-20 minutes. Add beans until warm. Chop parsley into each plate.

Quick canned bean soup

If you're short on time, make this bean soup. 6It will take you 10 minutes to prepare, and the preparation itself will take no more than 15 minutes. Comfortable.

Ingredients for the recipe for 6 plates:

1 tablespoon butter
2 onions, finely chopped
3 cloves garlic, minced
fresh tomato puree - 450 g (more to taste)
1.5 cups vegetable or chicken broth (you can also use water)
2 cans red beans (450g each), drained and rinsed
2 tablespoons freshly chopped oregano or 1 tsp. dried
1 tablespoon sugar

Pour vegetable oil into a preheated frying pan and fry the onion and garlic until soft. Add the tomatoes and, stirring, continue simmering for 1-2 minutes. Then add the broth, bring to a boil and simmer for another 5 minutes.

Add canned red beans, oregano and sugar, simmer for 5 minutes, then season with salt and pepper.

Serve with crispy garlic toast.

Bean and ham soup

A hearty and simple soup that will help you profitably “recycle” pork legs lying around in the refrigerator with little meat left on them. Vegetables will add nutrition, and spices will add a piquant taste.

Ingredients for recipe for 9 servings:

dried white beans 450 g
water 8 tbsp.
garlic (carefully chopped) 1 tsp.
shank or leftover pork ham 1 pc.
celery stalk with herbs 1 pc.
salt ½ tsp.
onion 1 tbsp. (cut in small pieces)
mustard powder 1 tsp.
sliced ​​ham 2 tbsp.
carrots (cut into slices) 1 tbsp.
bay leaf 2 pcs.
ground white pepper ½ tsp.
greenery

Sort through the beans and discard any damaged, wrinkled or discolored beans. Rinse it under cold water. Place beans in a large saucepan, add salt and boil water over high heat. Turn off the gas. Let the beans sit in the hot water for at least 60 minutes.

Meanwhile, chop the carrots, onions, celery, garlic, and ham.

After 60 minutes of soaking, return the pot of beans to the stove, turn the heat to high, and add the ham hock, carrots, celery, onion, garlic, mustard powder and bay leaf. Stir well, boil again, then be sure to reduce the heat to almost a minimum, and cook for about 1 more hour (possibly more, be guided by the beans - they should become soft).

Take out the shank or leg; if there is meat on the bone, it can be cut into soup or used for other purposes. Add the ham and cook for another 30 minutes (still on low heat). Chop the greens. Remove the bay leaf, season with pepper to taste, and garnish with herbs.

On a note. The soup turns out rich and thick. If you prefer thinner dishes, add more water when cooking. And if you want the beans to be soft and cook quickly, then soak them overnight.

Black bean soup with 3 peppers

Black beans are rich in dietary fiber and protein, which is closest in composition to animal protein. It is good for the heart and intestines, and also looks very impressive. Prepare crisp white dishes and bright vegetables, and you'll have a meal worthy of the best restaurants.

Ingredients for recipe for 6 servings:

black beans 450 g
chicken or vegetable (for a lean dish) broth 4 tbsp.
3 cloves garlic, peeled
salt 1 tsp.
water 500 ml
different types of pepper: red, green, yellow, 1 pc. everyone
onion 1 pc.
chili powder ½ -1 tsp.
cumin ½ -1 tsp.
for decoration: sour cream, avocado, coriander leaves, lime wedges, tortilla

Prepare the beans: rinse, sort and either soak overnight or cover with water in a medium saucepan, bring to a boil and let sit in hot water for about an hour.

Heat the broth and 2 tbsp. water (you can get by with just water, but broth from chicken or vegetables will add flavor to the dish), chop the pepper, garlic, onion (leave a little of each type of pepper for later, for decoration).

Rinse the beans again. Fill it with broth, add vegetables, boil.

Reduce heat, cover the pan, and cook for 1.5 hours. Add salt, spices: chili powder, cumin. Close the lid and cook for about another hour - be guided by the beans and the liquid level, depending on what kind of soup you want - thick or thin.

Shortly before the soup is ready, start preparing decorations for serving - cut up the remaining pepper, coriander leaves, lime wedges, break or carefully cut into tortillas.

Pour the finished soup, add a spoonful of sour cream, bright herbs and vegetables.

On a note . If you are in a hurry, you can make the broth from a regular bouillon cube. But, of course, this is not the “healthiest” way to prepare this dish.

Tuscan bean soup

Do you like to get acquainted with foreign cuisine? Try this hearty soup originally from Tuscany and let real Italian passions boil in your kitchen. The good news is that the recipe is easy to make meatless. But in order to reliably reproduce the cooking technology, you will definitely need a thick-walled cast iron pan with a lid. In extreme cases, it can be replaced with dishes made of ceramics or clay.

Ingredients for recipe for 6 servings:

onion 1 pc.
celery 2 stalks with herbs
carrots 2 pcs.

yellow zucchini 1 pc. (average)
zucchini 1 pc. (average)
4 cloves garlic, peeled
red pepper 0.25 tsp.
dried thyme, rosemary each 0.25 tsp.
vegetable (if the dish is not lean or vegetarian, then chicken broth is good) 1 l
canned beans in a jar, including liquid 800 g
800 g canned tomatoes with brine
sugar 1 tbsp.
cabbage, chopped into strips 3 tbsp.
salt 2 tsp.
black pepper (preferably freshly ground) 1 tsp.
white wine vinegar 1 tbsp.
parmesan for garnish

Squeeze the garlic using a press, cut the onion, zucchini, zucchini, carrots, celery, wash the cabbage (do not shake off small drops of water), chop it, rinse the beans from the jars.

In a large saucepan (at least 6 liters, since you make a lot of soup), heat the indicated amount of olive oil over medium heat. Pour the chopped vegetables into the pan: onions, zucchini, zucchini, carrots, celery. Fry, stirring all the time, for about 4 minutes.

After this, add garlic and spices: red pepper, thyme, rosemary. Fry for no more than 30 seconds. Pour in the broth, throw in the beans and tomatoes. Bring to a boil, reduce heat and add cabbage. Cover with a lid and cook for approximately 15 minutes.

Using an immersion blender, carefully puree the ingredients until the soup is smooth. But don’t bring it to a mushy state - let some pieces remain untouched, this way the dish will look more attractive.

Add the specified amount of salt, sugar, pepper. Taste and add spices if you think necessary. To decorate, chop the Parmesan cheese. Serve with a slice of crusty bread (preferably homemade or straight from the bakery).

Soup with beans and potatoes

An inexpensive and tasty soup, the recipe of which can be easily changed a little, depending on what plant ingredients you have. Roughly chopped vegetables look appetizing and are perfectly filling. It is also advisable to cook in a cast iron pan or with a thick bottom.

Ingredients for recipe for 8 servings:

leek 2 pcs.
carrots 2 pcs.
Provencal spice mixture 1 tbsp. or thyme, oregano, rosemary, 1 tsp each. every
canned chopped tomatoes 420 g
vegetable broth (you can just use boiled water) 6-7 tbsp.
garlic 2-3 cloves, peeled
celery 2 stalks
potatoes 2 pcs. (medium size)
½ large head cabbage
olive oil 24 ml (2 tbsp)
canned beans 850 g
salt, pepper (preferably freshly ground) to taste
for decoration: parsley 1/4 tbsp. (chop finely)

Wash and chop the vegetables, squeeze the garlic.

Heat the olive oil in a large saucepan, add the chopped leeks, carrots and celery and fry for about 5 minutes. Add garlic and spices to the mixture, fry, stirring with a spatula, for 1 minute.

Throw in the tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover with a lid, reduce heat, and leave the mixture to simmer for 30 minutes until the potatoes and cabbage are soft. Add salt and other seasonings.

Before serving, garnish with herbs.

On a note. If you don't have leeks on hand, replace them with 1 regular onion. You can also take a ready-made mixture of Italian spices. If you like a spicier taste, then ground red pepper works well here.

Chicken and bean soup

Easy to prepare, hearty and flavorful soup is ideal for the cold season. If the chicken and broth are already cooked, it will take about 45 minutes.

Ingredients for recipe for 6 servings:

onion 1 pc.
chicken breasts (peeled, without skin and bones) 4 pcs.
canned beans, including liquid 800 g
hot green pepper 1 pc.
salt 2 tsp.
chicken broth 2.5 tbsp.
olive oil 24 ml (2 tbsp)
garlic (finely chopped) 2 tsp.
cilantro 12 sprigs
hot cayenne pepper 0.5 tsp.

Chop vegetables, herbs and chicken, chop garlic.

Heat the olive oil in a saucepan (preferably a heavy-bottomed one to distribute the heat evenly) over medium heat. Stirring lightly, fry the onion and garlic in hot oil for 5 minutes. Remove them from the pan and set aside in another bowl.

Place the chicken in the pan without adding any oil. Stirring, fry for 5 - 7 minutes (time depends on how fried you like your meat).

Return the onion-garlic mixture to the pan and add the beans, broth, chiles, cilantro, salt, green pepper and cayenne.

Bring the soup to a boil, then gently reduce the heat and let it simmer until the beans are tender (20 minutes).

Decorate with greens.

Since there is quite a lot of meat in the soup, you can safely increase the amount of broth and add more beans.

On a note. If you want the chicken to better absorb the aroma of spices, you can tear it into small pieces instead of cutting it.

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

1. 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.
2. 
   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.
3. 
   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.
4. 
   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.
5. 
   Place the fried vegetables in the pan and cook for another 5-7 minutes until the potatoes are fully cooked.
6. 
   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.
7. 
   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.
8. 
   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.

Canned bean soup is a good option for a hearty, quick lunch. After all, the advantages of using canned beans are obvious: they do not need to be soaked and boiled for a long time. Just open the jar and pour the contents into the soup.

Canned beans are usually made with the addition of water, salt and sugar, and sometimes tomato paste. Most often you can find white and red canned beans on sale. It is believed that this product retains up to 80% of the beneficial components contained in fresh beans. And as you know, these legumes are rich in proteins, vitamins, microelements and active substances. Regular consumption of beans reduces cholesterol levels, cleanses the body, strengthens blood vessels, and has a beneficial effect on the condition of the skin. In addition, beans remove excess fluid from the body and relieve swelling.

Bean soup can be either lean or cooked in meat broth. The first option is suitable for dietary nutrition, the second will be a hearty and healthy lunch. All kinds of vegetables are used as additional ingredients for bean soup: potatoes, onions, carrots. Add mushrooms, smoked meats, spices and herbs.

The prepared soup is served with sour cream, garlic, fresh herbs, croutons and croutons. For piquancy, add red hot pepper rings.

Thick, rich soup with rich flavor. To prepare it we use meat, canned beans, broccoli, carrots, onions, and potatoes. Thanks to canned beans, the soup cooks faster than using dry beans, which need to be soaked and cooked for a long time. Broccoli can be taken frozen or fresh. Add spices to taste; it’s good to add some finely chopped fresh herbs at the end of cooking the soup.

Ingredients:

• beans in tomato - 1 can;
• pork on the bone - 1 kg;
• carrots - 1 pc.;
• broccoli - 800 g (can be frozen);
• onions - 2 pcs.;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• salt, bay leaf, pepper;
• vegetable oil.

Cooking method:

1. We wash the meat and place it in a pan with water. Cook until the pork is ready, removing the foam in a timely manner. Then remove the meat from the broth and cut into pieces. Strain the broth.
2. Peel the vegetables, cut into cubes, finely chop the onions and carrots. Fry in vegetable oil. Add beans and add together with tomato sauce. Mix the ingredients. Simmer for a couple of minutes.
3. Bring the broth to a boil, add potatoes, add salt, pepper, and spices to taste. Cook for 10 minutes.
4. Rinse the broccoli florets. Add to soup. We also send chopped meat here. Stir and bring to a boil.
5. Add the roasted vegetables, cook for about 3 minutes, turn off the stove. Let the soup brew for 15 minutes and pour into bowls.

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This bean soup is especially good to prepare in cold weather - it warms you up perfectly and lifts your spirits. Let's make it with chicken broth, for which we need fillet, but you can take any part of the chicken, for example drumstick. To enrich the taste of the dish, add bell peppers, spices, and aromatic herbs to the soup. This soup can be made not only from canned beans. Green pods, especially in summer, and dried varieties of different varieties are also perfect.

Ingredients:

• chicken - 400 g;
• potatoes - 2 pcs.;
• red beans - 1 can;
• tomato - 2 pcs. (or tomato paste);
• carrots - 1 pc.;
• salt, pepper, bay leaf;
• vegetable oil;
• greenery.

Cooking method:

1. Wash the chicken and cut into pieces.
2. Pour oil into the multicooker and activate the “Baking” mode. Lay out the meat, fry for 20 minutes with the lid closed, periodically opening and stirring the chicken.
3. Peel the vegetables, finely chop the carrots and onions. Add to the chicken, cook for 20 minutes on the same mode.
4. Wash the tomatoes and potatoes and cut them into cubes.
5. Drain the liquid from the beans.
6. Place the remaining ingredients in a bowl: potatoes, tomatoes, beans.
7. Pour boiling water up to the permissible limit, add salt and pepper (you can add spices to taste).
8. Activate the “Extinguishing” mode for 2 hours.
9. 15 minutes before the end of cooking, open the lid, add bay leaf and chopped herbs.
10. Serve the finished soup with fresh sour cream.

This flavorful and satisfying lunch dish is made with chicken broth. The main ingredient of the soup is canned beans; we chose the white variety. This dish is classified as a dietary dish; the soup is ideal for a children's menu. You can use frozen or dried beans if desired. The latter should first be soaked in water for several hours and then boiled.

Ingredients:

• white beans - 1 can;
• chicken fillet - 1 pc.;
• onion - 1 pc.;
• egg - 1 pc.;
• potatoes - 2 pcs.;
• green onions, dill;
• garlic - 2 cloves;
• Bay leaf;
• salt pepper.

Cooking method:

1. We wash the fillet, boil until tender with one onion and several sprigs of dill, removing the foam during the cooking process. Remove the chicken, cool, and cut into pieces. Remove dill and onion. Strain the broth.
2. Boil the egg, cool, peel and cut into cubes.
3. Peel the potatoes and cut them into cubes.
4. Chop the garlic and finely chop the greens.
5. Bring the broth to a boil, add the potato pieces. Cook for 5 minutes
6. Add canned beans (without liquid), chopped egg, chopped fillet, salt and pepper. Bring to a boil again.
7. Add chopped herbs to the soup (reserve some for serving), bay leaf, cook for 5 minutes.
8. Serve the soup in portions; add a little chopped garlic and remaining herbs to each plate.

Now you know how to make canned bean soup using a recipe with a photo. Bon appetit!

Canned bean soup is quick, tasty and very nutritious. To prepare this second dish, you can use either red or white beans. You can cook bean soup using meat broth, but the lean version, which uses only legumes and vegetables, is also tasty. Experienced chefs will tell you how to make tasty soup from canned beans:

• It’s good to add smoked meats to bean soup: ribs, brisket, loin, smoked wings are also suitable. These products will give the dish a unique taste and aroma.
• Canned beans can be replaced with dry ones. It should first be soaked in water for several hours, then the liquid should be drained and the beans should be boiled until tender.
• The taste of bean soup is favorably emphasized by spices. Use bay leaf, black pepper, garlic, fresh or dried herbs.
• If you use tomatoes to prepare soup, first pour boiling water over them and remove the skin - this will make the dish more tender.
• When choosing canned beans, pay attention to the composition of the product. It is better if only salt, sugar and water are used to prepare it, rather than adding various spices and preservatives.
• High-quality canned beans should have a dense structure and not fall apart. The cloudy color of the liquid, sediment and suspension in the jar makes the product dangerous for consumption. It is better to refrain from adding such beans to the soup.