Soup with canned beans and meat recipe. Bean soup with meat

Easy and quick to prepare red bean soup, which supplies us with vegetable protein, B vitamins and is very tasty if prepared correctly. Another dish from the “Axe Soup” series - because it is prepared in a hurry and from what is in every home: potatoes, onions, carrots. I added canned beans to these vegetables, which are familiar to all Russians, and this is what I got.

You will need:

• potatoes 3 pcs
• onion 1 piece
• carrots 1 piece
• odorless vegetable oil
• lemon 0.5 tbsp.
• greenery
• garlic

Step-by-step photo recipe:

For this soup I use beans canned in chili tomato sauce. I usually add these beans to . As a rule, the whole jar is not used up, a third part remains and then I cook soup from it - the good stuff won’t go to waste! In addition, this saves a lot of time, because if you cook soup from raw beans, it will take at least an hour and a half.

Potato cut into cubes, pour boiling water (1 liter), bring to a boil, add salt and let simmer over low heat for 20 minutes.

While the potatoes are cooking, prepare the onion and carrot fryer. Chop finely.

Fry the onion in vegetable oil over low heat until transparent.

Carrot grate on a fine grater and add to the onion.

Fry carrots and onions for 10 minutes. Stir, be careful not to burn.

When the potatoes are cooked, add to them in tomato sauce and fried vegetables.

Taste the soup and add salt if necessary. Can add lemon juice, garlic And sugar greenery- better cilantro, because she gets along very well with legumes. You don't need any other spices; canned beans already have all the flavors you need. Cover the pot with the soup with a lid, turn off the heat and let the soup rest for about 20 minutes.

Like this fast And Just you cooked tasty and healthy soup. Helped you canned beans. If you are using a whole can of beans for soup, double the amount of water and vegetables.

Bon appetit!

Bean soup. Brief recipe.

You will need:

• potatoes 3 pcs
• onion 1 piece
• carrots 1 piece
• canned beans in chili sauce
• odorless vegetable oil
• lemon 0.5 tbsp.
• greenery
• garlic

Cut the potatoes into cubes, pour boiling water (1 liter), bring to a boil, add salt and let simmer over low heat for 20 minutes. Fry the onion in vegetable oil over low heat until transparent. Grate the carrots on a fine grater and add to the onion. Fry carrots and onions for 10 minutes. When the potatoes are cooked, add canned beans in tomato sauce and fried vegetables. Taste the soup and add salt if necessary. Can add lemon juice, garlic And sugar. As soon as the soup boils again, add finely chopped greenery- better cilantro.

In contact with

Canned beans save a lot of time: they don’t need to be soaked or cooked. In addition, such beans hold their shape well and do not boil over. Cooking soup with these beans is a real pleasure. The variety of recipes allows you to delight your loved ones with a new first dish every few days.

General cooking principles

You can prepare bean soup using either broth or water. Both the satiety and taste of the dish depend on this. In any case, the beans are added five minutes before the end of cooking, since they are already ready.

For some recipes you need to use red beans; they give a nice color to the soup. After opening the jar, the beans should be rinsed under cool running water and allowed to drain thoroughly. Beans are combined with various greens in soups.

Quick hearty soup from canned beans with meat

Cooking time

calorie content per 100 grams

How to cook:

Tip: If you have it, you can add the liquid from the olives to the soup. Then you won’t have to add salt to the soup; this will give it another new taste and aroma.

Canned Tomato Bean Soup

A simple recipe from world famous chef Gordon Ramsay. Exquisite and delicious!

How much time - 30 minutes.

What is the calorie content - 58 calories.

How to cook:

1. Chop the peeled onion as finely as possible. Finely grate the carrots without peeling. Wash and chop the celery stalk.
2. Heat the oil in a thick-bottomed saucepan and add all three vegetable masses here, stirring.
3. Season and cook for seven minutes, stirring frequently. Then add the thyme leaves, stir and cook for another two minutes.
4. Stir in the tomato paste and heat for a minute.
5. Rinse the beans, remove them from the jars, and add them to the saucepan. Stir. It is important that the beans are well drained first; no liquid is needed.
6. Cut the washed cherries in half and add them to the total mass.
7. Pour the specified amount of hot water over everything, stir, and cook for five minutes.
8. Add vermicelli here, stir, turn off the stove and cover the pan with a lid. You can serve it in about twenty minutes.

Tip: You can serve this soup with grated Parmesan on top, and it will also be delicious with fresh basil leaves.

Lenten white bean soup

Beans always help out all those who fast with their satiety. Simple ingredients can be used to make a nutritious soup.

How much time - 50 minutes.

What is the calorie content - 78 calories.

How to cook:

1. Peeled potatoes need to be cut into cubes.
2. Peel the onion, then finely chop it.
3. Grate the peeled carrots on a fine grater.
4. Fry the onions and carrots in oil in a frying pan, this takes about seven minutes.
5. The tomatoes need to be blanched (pour boiling water over them and then put into ice), remove the skin, puree them in a blender and add it to the frying pan. Season, stir, simmer for another seven minutes.
6. Place the potatoes in a saucepan and pour boiling water over them, cook for ten minutes. Then add all the frying from the frying pan, as well as the washed beans.
7. Cook for another five minutes, then add chopped garlic and herbs.

Tip: for a more pronounced taste, you can take red beans in tomato and add them to the soup along with the sauce.

Recipe with mushrooms

Tender mushrooms not only add a special taste to the dish, but also imbue it with an autumn aroma.

What is the calorie content - 68 calories.

How to cook:

1. Boil a small saucepan of water.
2. Clean the mushrooms and cut into large pieces.
3. Remove the skins from the potatoes and cut them into similar pieces. Place them together with the mushrooms in boiling water.
4. Chop the onion without peeling into thin half rings, and also finely chop the carrots. Place these products in a frying pan and fry them for six to eight minutes.
5. Add the fry to the pan ten minutes after boiling again.
6. After three minutes, add the beans, rinsed well under running water. Then add finely chopped greens.
7. Cook the soup for five minutes, season, turn off the stove. Let sit for at least fifteen minutes, then serve.

Advice: if you use wild mushrooms and not champignons, you need to first boil them separately, then rinse them, and only then add them with potatoes.

How to cook in a slow cooker

For this recipe you need to use red beans in tomato sauce. It will make the soup brighter and richer.

How much time - 40 minutes.

What is the calorie content - 74 calories.

How to cook:

1. Select the “Baking” mode and pour oil into the bowl of the device. Warm it up for five minutes.
2. Finely chop the peeled onion and put it in oil, fry.
3. Grate the carrots, after removing the peel, add to the onion when it becomes transparent.
4. After five minutes, stir in a spoonful of tomato paste.
5. Peel the potatoes, cut into cubes, add to the bowl with the rest of the ingredients.
6. Mix everything and cook until the multicooker signals the end of the program.
7. Then add all the beans here along with tomato sauce, season, pour the required amount of water, stir.
8. Select the “Extinguishing” mode for half an hour. After the end of the program, you need to add chopped peeled garlic and finely chopped cilantro. Let it brew for a few minutes.

Tip: to make it tastier, you need to pour a little water. The soup should be thick. In summer, you can add fresh tomato puree or corn, as well as chili pepper.

With chicken broth

Another simple and easy soup recipe made with chicken broth. The meat remains in it, and thanks to the cloves it acquires a new taste.

How much time - 1 hour 20 minutes.

What is the calorie content - 34 calories.

How to cook:

1. Pour water into a saucepan and place the washed legs in it.
2. Remove the skin from one onion and place it whole in the same pan.
3. Peel the carrots and cut them into large pieces, add to the rest of the products.
4. Add spices and cloves, place on the stove and let it boil. Then cook for an hour, skimming off the foam.
5. After the time has passed, remove all products from the broth.
6. Peel the potatoes and cut them into medium-sized cubes, add them to the broth and cook for fifteen minutes after boiling.
7. Discard all components from the broth, except carrots and meat. Finely grate the boiled carrots. Remove the meat from the bones and cut into small pieces. Return these products to the pan.
8. Take the beans out of the jar, it’s better to take white ones, rinse them, and add them to the soup.
9. Finely chop the remaining onion and fry in oil, then add it to the pan.
10. Finely chop the greens and add them at the end of cooking. Turn off the stove, cover the soup with a lid, and let stand for ten minutes before serving.

Tip: to make the soup look brighter, you can use red onion.

In all recipes, canned beans can be replaced with regular ones. But it needs to be boiled until tender in a separate pan. The beans take a long time to cook. You can speed up this process like this: soak the beans for 8 hours in warm water, during which time you need to change the water several times.

Sometimes bean soups without meat are served with a boiled egg. You just need to cut it in half or into four parts and put it on everyone’s plate after the soup has been poured. This adds richness to the dish.

Canned beans will help out the housewife if she needs to quickly feed a large family. This is also a wonderful product that you can take with you outdoors and cook in a cauldron. Nutritious and delicious!

Preparation Canned bean soup:

Let's prepare a can of red beans in tomato sauce for canned bean soup. I always keep a few cans of beans in reserve, which allows me to cook a wonderful soup in half an hour and feed my vegetarian daughters. We will need several potatoes, onions and half a carrot. It is advisable to find at least a handful of mushrooms in the freezer. We will fry the vegetables in vegetable oil.

Bean soups are hearty and tasty, and using canned beans is not only a way to save time, although this is also important.

It is the canned legumes that give it a specific “hearty” taste, which is impossible to describe in words.

If we compare the cooking time, then by using canned food and using stew instead of fresh meat, you will spend no more effort than on scrambled eggs.

Canned bean soup - general principles of preparation

Soups from canned beans are prepared in broths cooked from various types of meat and poultry. To prepare dietary bean soup, use vegetable broth. A quick, tasty and rich soup made from canned beans can be cooked with stew.

Beans are taken both white and red, and canned in tomatoes they are used to make an equally tasty tomato soup, to which you do not need to separately add tomato puree or fresh tomatoes.

In addition to beans, vegetables are also added to such soups: carrots, onions, celery. They are prepared for frying, or added by randomly cutting them raw. Potatoes may not be used.

Bay leaves, ground or ground black pepper are used as seasonings and spices. In the “Austurian fabada” they put a “bouquet of garni” - tied with a thread into one small bunch of spices.

Also, to add flavor to the soup, add chopped or fried garlic and fresh herbs.

“Asturian fabada” canned bean soup

Ingredients:

400 grams (one can) white beans;

One liter of chicken broth;

Fresh or frozen bell pepper – 1 pepper, or 3 tablespoons. spoons of chopped ice cream;

Three small cloves of garlic;

350 grams of boiled ham;

50 ml clarified olive oil;

Six medium slices of white bread;

20 grams of natural butter;

Two tables. spoons of chopped parsley;

“bouquet garni” (a bouquet consisting of fresh spices: bay leaf, celery, parsley and caraway).

Cooking method:

1. Peel the onion and garlic, remove the seed capsule from the sweet pepper.

2. Cut the onion and bell pepper into small slices and fry in olive oil heated in a frying pan until soft.

3. Add diced ham, chopped garlic, cook everything together for four minutes.

4. Transfer the beans from the jar into the pan, pour all the gravy there, add chicken broth, a “bouquet” of spices and after boiling, cook for 5-6 minutes.

5. Remove about a glass of beans from the pan, mash them into a puree with a spoon or masher and put them back.

6. Transfer the onion and pepper into the pan from the frying pan, add salt and pepper a little. Bring to a boil over medium heat and cook for another six minutes.

7. Remove the bouquet garni from the soup, pour the finished canned bean soup into bowls and serve, putting a piece of toasted white bread in each bowl and sprinkling with herbs.

“African” canned bean soup with apples

Ingredients:

600 ml light poultry broth;

Two heads of white bitter onion;

230 grams of red beans (canned);

One large green apple, sour;

Three tablespoons of natural 72% butter;

75 ml heavy (preferably homemade) cream;

One table. spoon of wheat baking flour;

A third of a teaspoon of curry;

Ground white pepper, salt to taste.

Cooking method:

1. Cook, or if you already have it ready, bring the chicken broth to a boil, put the beans in it and cook for ten minutes. Once cooled slightly, blend the soup with an immersion blender.

2. Fry the onions in butter until translucent, add a peeled apple cut into small cubes, and simmer for seven minutes.

3. Sprinkle the contents of the pan with flour and curry and, after mixing well, set aside to cool.

4. Transfer the apple stewed with onions into a saucepan with soup, bring to a boil and keep for ten minutes over low heat.

5. At your discretion, add pepper, fine salt and season the soup with cream.

Quick hearty canned bean soup with stew

Ingredients:

0.5 l can of colored beans;

One small head of “sharp” onion;

Five potatoes;

One carrot;

One, 0.5 liter can of beef stew;

Bay leaf – 1 leaf;

4 black peppercorns.

Cooking method:

1. Place the peeled onion in a saucepan with three liters of cold filtered water and boil.

2. Place potatoes cut into medium slices, bay leaves, peppercorns and carrots chopped into thin rings into boiling water. It is more convenient to cut carrots that are too thick into strips.

3. When the vegetables are only half ready, transfer the beans, along with all the liquid, to the pan, add the stew and cook until done.

Canned bean soup – “Peasant”

Ingredients:

Half a chicken carcass;

Canned colored beans - one can;

Large onion;

Carrot – one, medium size;

Five small potatoes;

Two tables. spoons of finely chopped dill;

Table salt;

One bay leaf.

Cooking method:

1. Chop the chicken into large pieces, add two liters of filtered water and cook the broth, adding a little salt.

2. Chop the carrots and onions into smaller pieces, and cut the potatoes into medium-sized slices or cubes.

3. Dip the chopped vegetables into the broth with the almost finished chicken meat and cook at low boil until the potatoes are ready.

4. About seven minutes before the end, add the beans without marinade and a small bay leaf.

5. Add about a couple of tablespoons of chopped dill to the finished soup.

Canned Tomato Bean Soup

Ingredients:

500 grams of beef, brisket;

Half a liter can of beans in tomato;

Potatoes – 2 tubers;

A small head of bitter onion;

Two carrots;

Table. a spoonful of sunflower, unrefined oil;

Two sprigs of dill;

Three sprigs of parsley;

Three bay leaves;

Two allspice peas.

Cooking method:

1. Rinse the meat well, fill it with three liters of cold water and set it to maximum heat. Having brought to a boil, drain the first water, rinse the meat, again pour in the same volume of water and bring to a boil. After boiling, cook the meat for an hour and a half, skimming off the rising “cook” from time to time. 15 minutes before the end, add bay leaves and allspice. Remove the beef from the broth, break the meat into small pieces and place back into the pan.

2. Fry the onion in vegetable oil until a soft golden crust forms, add coarsely grated carrots and continue frying until they soften.

3. Dip the potatoes into the broth, it is best to cut them into centimeter cubes, boil until half cooked and add the sautéed onions and carrots.

4. When the potatoes have softened, add the canned beans and bring to a boil again.

5. Dip finely chopped herbs into the boiling soup and remove the pan from the stove.

6. Cover tightly with a lid, you can throw a thick, clean rag over it and let the tomato soup brew for an hour.

Bean-cheese soup made from canned beans

Ingredients:

One can of white beans without tomato;

300 grams of canned red (colored) beans;

200 gr. good processed cheese;

Celery – 2 roots;

Two medium carrots;

Head of bitter onion;

Two medium cloves of garlic;

200 ml dry white non-acidic wine;

75 ml refined olive oil.

Cooking method:

1. Peel the vegetables, rinse thoroughly under the tap and chop: cut the onion into small pieces, chop the carrots and celery into small strips.

2. Fry the onion in a frying pan in oil until slightly translucent, add the carrots and celery and continue frying for another eight minutes.

3. Pour in all the dry wine, stir and simmer, stirring constantly over medium heat for ten minutes.

4. Dissolve the processed cheese in one and a half liters of boiling water, place the fried vegetables in the cheese broth and bring to a boil.

5. After the soup boils, place the beans, washed and dried in a sieve or colander, into the pan and add table salt and pepper at your discretion.

6. Simmer the cheese bean soup on the stove for five minutes.

7. Then add the pressed garlic and, turning off the heat, let the soup brew for a quarter of an hour under the lid.

Canned bean soup with smoked fish

Ingredients:

Sweet onion head;

Half a head of garlic;

Celery stalk;

Small carrot;

Two tables. spoons of olive or other highly refined oil;

A liter jar of salted tomatoes;

2 tbsp. l. Mexican seasoning "Chipotle";

Two liters of any broth or vegetable broth;

One and a half cans of canned beans, white;

450 grams of smoked cod fillet.

Cooking method:

1. Dice the carrots, onions, celery and sauté the vegetables in refined olive oil. Add finely chopped garlic and fry until it softens.

2. Beat crushed canned peeled tomatoes with Chipotle seasoning into a homogeneous puree.

3. Mix the pureed tomatoes and sautéed vegetables with the broth and quickly bring to a boil. Reduce the heat to medium, let it sit for five minutes, reduce it further and simmer over low heat for fifteen minutes.

4. Drain the filling from the canned food, dip the beans into the soup and cook until tender.

5. When the beans are completely softened, beat half of the soup into puree with an immersion mixer and, combining it with the main soup, boil.

6. When serving, place the fish in pieces on bowls with soup and sprinkle the dish with finely chopped cilantro.

Lenten canned bean soup

Ingredients:

400 gr. potatoes;

300 gr. canned beans (any);

One and a half onions;

Two large ripe tomatoes;

Small carrot;

Four sprigs of fresh parsley.

Cooking method:

1. Transfer the beans from the jar to a colander, rinse with a thin stream of running water and dry a little.

2. Fry finely chopped onion and grated carrots in low oil until amber in color. Add ripe tomatoes cut into small pieces and continue frying. After three minutes, add the legumes from the colander to the vegetables, stir and simmer for another three minutes.

3. Place the potatoes, cut into large slices, into boiling water (two liters). When the potatoes are half-cooked, add the prepared vegetable dressing, ground pepper, a little salt to the broth, taste it, and bring the canned bean soup to readiness.

4. A couple of minutes before the end, add chopped parsley to the soup.

Canned bean soup - tricks and useful tips

Potato soup made from canned beans with stew will become more flavorful if you add a couple of bouillon cubes when adding legumes, and at the end of cooking add finely chopped dill to the soup.

You can balance the taste of the soup by using different types of meat to prepare the broth.

Canned bean soup cooked with vegetable broth will be more rich if you add lard cut into small pieces during the cooking process.

If soups made from canned beans, after adding frying, are simmered over low heat rather than boiled, they will be much tastier.

You should not add a lot of seasonings to such soups; use no more than three types. In principle, you can generally get by with just crushed coriander; it is ideal for legume dishes. Add it at the same time as adding the beans and it will not be noticeable in the finished soup, but will leave a soft, persistent aroma and taste.

Many people refuse soups and dishes made from legumes, fearing bloating or other similar troubles. If there are no special medical problems, give up bread; it is the yeast contained in it that most often causes bloating.

White bean soup can rightfully be called one of the simplest and fastest dishes to prepare. The recipes for this dish are quite varied; it can be vegetable, meat, or fish. Canned beans go well with various spices, aromatic sauces, and herbs. Canned legumes do not need to be soaked overnight; they need to be cooked for hours, methodically adding water. They are simply added at the end of cooking, and the delicious dish can be considered ready.

The unique thing about canned white bean recipes is that they can always be customized to suit your tastes. Another positive feature of such a hot dish is the speed of its preparation. It is enough to add the main component to the broth, and after 15 minutes, a healthy, nutritious, incredibly tasty soup will be ready. Regardless of what ingredients are used in cooking, the first of the beans will be an ideal option for a family dinner.

Despite this, you should take into account some of the subtleties of preparing bean soup so that it comes out tasty and aromatic:

Do not forget that beans canned in tomato sauce are added to the soup 5 minutes before the end of cooking. If you use beans in their own juice, then it is better to pour them into the pan 15-20 minutes before the end of cooking.

Vegetable soup with beans recipe

Canned beans go well with fresh and cooked vegetables. Such a hot dish can become the basis of a diet menu; it can be served during Lent. To prepare dietary bean soup you will need the following ingredients:

The process of preparing this balanced vegetable dish is quite simple. Peel the potatoes and cut them into small cubes. Place it in a saucepan, fill it with water and put it on the fire.

Prepare vegetables for dressing. Peel the onion and finely chop it with a knife. Peel the carrots, cut into thin strips or grate on a coarse grater. Cut the pepper into bars. First, fry the sliced ​​onions in a little oil, then add the carrots and peppers. Sauté vegetables over low heat. The final step is adding tomato paste. The gas station is ready.

Add the fry to the broth with potatoes. Remove the beans from the jar, rinse them thoroughly under running water and place them in a saucepan. It happens that canned beans are a little bitter, try them before adding to the soup and, if necessary, add a few pinches of sugar into the container along with the beans. Add spices to taste here. Just 5 minutes and the aromatic hot dish is ready. To decorate the soup poured into bowls, you can use various greens.

Meat broth dish

Vegetable soups are unlikely to appeal to children or household members who prefer meat dishes. A recipe for bean soup made with white beans, beef and bacon will come to the rescue. The finished hot dish is very tasty, with a light smoky and smoked aroma. To prepare it you will need:

• 250 grams of beef tenderloin or pulp;
• 1.5 cans of beans;
• 2 large onions;
• 60 grams of tomato paste;
• 2 cloves of garlic;
• 2 teaspoons Dijon mustard;
• 3 potatoes;
• 130 g fresh bacon;
• salt and pepper to taste.

To prepare this aromatic soup, put water with meat on the stove for the broth (pre-cut it into beautiful slices). While the beef is cooking, prepare the ingredients for frying. Peel the onion and cut it into small cubes, grate the garlic cloves. Place the garlic and onion in a hot frying pan with oil and fry until the food becomes soft. Add mustard seeds and tomato paste here, simmer the dressing for 5 minutes over low heat.

Pour fried vegetables, diced potatoes and beans (without liquid) into the prepared broth with boiled meat. Season the dish with salt, spices and cook over medium heat for 25 minutes.

The finished dish is served hot, each serving is decorated with chopped herbs and bacon, fried until crisp in butter.

Oriental hot soup

Beans are quite often used in oriental cuisine. For cooking, asparagus, dried, and fresh beans are used. But bean soup made from canned white beans is especially tasty and nutritious. The recipe for its preparation is quite simple, and soy sauce and all kinds of spices add oriental notes to the hot dish.

To prepare a spicy oriental first course you will need the following ingredients:

• a can of beans;
• 900 ml vegetable broth;
• 1 carrot;
• 1 onion;
• 2 large tomatoes;
• 40 ml soy sauce;
• a mixture of spices (a pinch of salt, ground nutmeg, allspice, cumin);
• refined oil.

Cooking should begin by peeling the vegetables. Chop the peeled onion and fry in a heated frying pan with a small amount of vegetable oil. Add grated carrots there and sauté the vegetables until tender. Place the tomatoes in boiling water, remove them and peel the skins. Cut the tomatoes into thin slices and add to the carrot-onion mixture.

Stew the vegetables thoroughly in a small amount of broth. At the end, add a few bay leaves and spices. Place the remaining vegetable broth on the stove, pour the beans into it and cook the ingredients for 10 minutes. After this, you need to pour the dressing into a pan with beans, and add soy sauce there. Spicy bean soup will be ready after 5 minutes.

To achieve a uniform consistency and thoroughly mix all the ingredients, many housewives use a blender. The finished dish is poured into plates and served to the table along with homemade crackers.

Recipes for pureed bean soups

On a cold or rainy day, nothing lifts the mood quite like a flavorful and colorful cream of white bean soup. This dish quickly warms up, satisfies hunger perfectly, and is quick and easy to prepare. It’s not a shame to put such a treat even on a festive table if you present the dish beautifully. First courses can be very varied, but the basis remains canned white beans. Recipes can be varied with aromatic spices, herbs, boiled meat, and herbs.

With tomato paste and Tabasco

This first course will appeal to connoisseurs of spicy food. Tabasco, which is an optional ingredient, gives the creamy soup a special piquancy. If children are trying the hot dish, you can simply omit the hot sauce. For preparation you will need the following components:

Scald the tomatoes with boiling water and remove the skin. Chop tomatoes, onions and peppers into small cubes. Grate the peeled carrots and garlic cloves onto a fine grater. Fry all the vegetables in a small amount of vegetable oil. Lastly, tomatoes and garlic go into the pan, after which the soup dressing needs to be thoroughly simmered over low heat for 5 minutes.

While the frying is being prepared, put the vegetable broth with washed beans, tomato paste and spices on the fire. After boiling, the dressing from stewed vegetables is also sent here. The soup will be ready after 25 minutes. All that remains is to beat all the ingredients with a blender until a homogeneous puree is formed and you can serve the dish. Tabasco sauce is added to the puree soup before serving. A sprig of parsley will help add color.

With broccoli and cheese

This incredibly tasty and nutritious soup has a pleasant creamy consistency and unusual color. Because canned beans turn into a smooth puree quickly, you don't need to add a lot of cheese to achieve the right consistency. Preparing the first dish will take approximately 20-25 minutes.

To prepare 6 servings of puree soup, you will need the following ingredients:

Cooking the cabbage will take up most of the time. Put the broth on the fire and pour chopped broccoli into it. You need to cook it over low heat with a lid on. Once the cabbage pieces are soft, add the beans and spices to the pan. All these components should be cooked for no longer than 2-3 minutes.

All that remains is to pour all the ingredients into the blender bowl and blend them into a homogeneous puree. Don't forget to add grated cheese. Delicious, vitamin-rich broccoli and bean soup is ready. Serve the dish along with rye crackers.

Soup with bean dumplings

When it comes to what can be made from canned white beans, experimentation is a must. Why not try making soup with bean dumplings, which will delight you with a wonderful aroma and unusual taste. For cooking you will need the following products:

1. 500 ml meat broth;
2. 2 medium sized potatoes;
3. 1 carrot;
4. 1 onion;
5. 2 tablespoons flour;
6. 200 grams of canned beans;
7. 1 chicken egg;
8. fresh herbs;
9. refined oil;
10. salt and pepper to taste.

Drain the beans and dry them thoroughly with a paper towel. Set aside half the beans (100 grams) for making dumplings. The second part will go into the soup. Peel all vegetables. Cut the potatoes into small cubes, chop the onion with a knife, and grate the carrots on a coarse grater.

Fry the onions and carrots in a small amount of vegetable oil, add salt and pepper to the dressing to taste. Place a pan of broth on the stove, add potatoes and beans. Cook the food until done. During this time, prepare the dumplings. Mix the cooled beans with the egg and beat these ingredients with a blender until a homogeneous puree is formed. Now mix the resulting mixture with flour and chopped herbs.

Place vegetable dressing in a pan, form beautiful dumplings and place in boiling broth (you can use a spoon for shaping). Once all the bean dumplings have floated to the surface, simmer the soup for a few more minutes. The aromatic first course, which will definitely appeal not only to adults, but also to children, is ready.

It doesn’t matter which bean soup recipe you choose. In any case, the first dish of beans will turn out to be very tasty, nutritious, and healthy. Regularly eating a hot dish with beans has a good effect on intestinal function. You just need to learn how to prepare this product correctly so that its unique taste pleases gourmets big and small.

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