Bean soup vegan recipe. Vegetarian Bean Soup Recipe

Ingredients:

Red beans - 300 gr.
Vegetable oil (olive) 2 tbsp.
Carrot - 1 pc.
Celery root - to taste
Potato - 1 pc.
Onion - 1 pc.
Garlic - 2-3 cloves
Any vegetable broth - 0.5 l.
Lemon juice
Greens, spices - to taste

After reading beneficial features red beans, I got the feeling that I was going to cook soup from the best vitamins. Judge for yourself, it contains B vitamins and vitamin C. Half of the periodic table is collected in this bean, and it also has a lot of fiber. Thus, by preparing red bean soup, you can not only have a tasty and satisfying meal, but also replenish your body with vitamins.

If you decide to fast, or are a follower of vegetarian cuisine, then red beans should be included in your diet, as they are a complete source of protein. For soup, you can use not only raw and dry beans, but also canned. Experimenting with different products vegetable soup from red beans every time will be unique.

If you cook bean soups in water or vegetable broths, then their calorie content will be very low. Take this into service if you want to lose weight or constantly count the calories you eat.

Cooking steps

Knowing about all the advantages of this vitamin beauty, you can start preparing a healthy and tasty red bean soup.

If you decide to cook bean soup, then you need to soak it in advance. Ideally 6-8 hours.

Already prepared beans are poured with water, at the rate of one liter per 300 grams of legumes. Of course, there are a lot of vitamins in beans, but, nevertheless, we are not in a pharmacy, so these calculations are rather arbitrary. Add lavrushka, black peppercorns and cook until the beans are soft.

In the meantime, prepare the vegetables. Cut potatoes and other vegetables in your usual way. If you want the soup to be more spicy, crush the garlic, if not, then just chop finely.

After all the vegetables are cut, they need to be stewed for 5-10 minutes. The main thing is not to forget to stir occasionally. Add your favorite spices and salt.

Add the cooked beans, along with the water in which they were boiled, to the stewed vegetables.

Now pour in the vegetable broth prepared in advance and a little lemon juice. We put it back on the fire and cook until fully cooked for about 15 minutes.

Meat bean soup

If a vegetarian soup Not your forte, make a delicious meat-based bean soup.

For 4 liters of water:

Meat of your choice - 400-500 gr.
Beans (white + colored) - 1 cup
Potatoes - 4 pcs.
Carrot
Bulb
Tomato (the riper the better) - 2 pcs.
Spices, herbs

Since this soup recipe is based on meat broth, the calorie content this dish will increase significantly.

Again, we take pre-soaked beans as the basis. This is necessary in order to reduce the cooking time and get rid of the oligosaccharides that are contained in the beans and lead to gas formation (it will not be said to the table).

We put the meat in water and put it on fire.

Foam, which will not take long to wait, be sure to remove.

We wash the beans at least twice and send them to the meat. Let simmer for about an hour. Reduce the fire, excessive gurgling will cause the broth to acquire a cloudy, not entirely appetizing color.

Finely chop the potatoes and add to the soup.

We make a classic frying of onions and carrots.

While the vegetables are sauteing, grate the tomatoes on a coarse grater.

As soon as the onion acquires a beautiful golden color, add freshly prepared tomato paste. Mix the frying and pasta and let it sweat on the fire for a couple more minutes.

Now you can send them to the soup pot.

Add your favorite spices, test for enough salt and cover.

Let the soup brew a little, but for now, prepare the greens for decoration and invite everyone to the table. Enjoy your meal!

How to cook puree soup?

If you really like puree soup, then cook it with red beans. You don't need to look for additional recipes for this. It is enough to find the one you like and make small adjustments to the cooking technology.

First, boil the meat. When it is ready, remove from the broth and boil the vegetables and beans suggested in the recipe (do not forget to soak them). While the vegetables are cooking, separate the meat from the bone and let it wait in the wings.

Vegetables are ready. Add spices and roots that you like, put the meat and grind everything with a blender. It remains to let all the ingredients boil for a couple of minutes and that's it, the soup is ready.

2015-11-09T03:40:04+00:00 admin first meal

Ingredients: Red beans - 300 gr. Vegetable oil (olive) 2 tbsp. Carrot - 1 pc. Celery root - to taste Potatoes - 1 pc. Onion - 1 pc. Garlic - 2-3 cloves Any vegetable broth - 0.5 l. Lemon juice Greens, spices - to taste After reading the beneficial properties of red beans, I got the feeling that I was going to cook soup from the most ...

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meat soup recipe

To make the dish more rich and fragrant, it is worth adding meat to it.

Red beans go well with both pork and beef.

By the way, pork or beef ribs are perfect for the soup under discussion. They can be used instead of the neck or any other selected part of the carcass. Preparing bean soup with meat, in clay pots. Let them be no more than 500 ml.

In addition to the meat component (600 g), for the soup you will need to take: 250 g of dry beans, 1 l. meat broth, 90 g. tomato paste or ketchup without additives, 1 eggplant, 5 potatoes, 1 pc. onions and carrots, suneli hops, basil, granulated garlic and salt.

The meat is cut into large pieces or the ribs are separated from each other.
All vegetables are cut in any convenient way. Eggplant and carrots are best chopped into large cubes, and garlic - into thin slices.
Beans are soaked for 60 minutes in warm water, and then boiled in a small saucepan until half cooked.
The meat broth is salted, and, in addition, tomato paste and all the seasonings listed are added to it.
All ingredients are portioned in pots. Lastly, pour in the broth.
It remains to put the pots in a preheated oven (up to approximately 160 degrees). They will prepare at least 1.5 hours.

Such an unusual way of cooking soup will make its taste as saturated as possible. The traditional bean soup in Russia has always been cooked in the oven. The described option with pots and an oven will allow you to get as close as possible to the original version.

By the way, ready-made tomato paste can perfectly replace homemade fresh tomato puree.

Soup with canned beans in chicken broth

Chicken soup can also be supplemented with red beans. True, in this case, you will need to use a canned product (1 can). And, in addition, the following ingredients: 1 pc. chicken breast and chicken fillet, a couple of potatoes, 1 egg, green onions, salt, bay leaf and other spices.

The fillet and breast are placed in cold water with bay leaves and brought to a boil. Only after that, the foam is removed from the surface of the liquid, and the future soup is salted. The broth should cook for about 30-40 minutes.
At this time, the egg is boiled hard and chopped in any way, the beans are squeezed out of the liquid, the potatoes are cut into small cubes. Greens are best chopped with kitchen scissors.
When the chicken meat is fully cooked, you will need to separate the bone from the breast, and cut all the flesh into pieces.
It remains to add the rest of the ingredients to the broth, and cook the soup for another 15-20 minutes. When the potatoes are soft, you can remove the pan from the heat.

This soup is very light and delicious. Even the smallest members of the family will definitely like it.

Red bean soup with smoked meats in a slow cooker

This version of soup with beans can be called "male". Smoked meats make its taste very original and piquant, and, in addition, add satiety to the dish. Nothing will satisfy hunger and warm on a rainy autumn day like red bean soup with smoked meat. Apart from pork ribs(250 g), you need to take other ingredients: 250 g of red beans, soaked overnight, 4 potatoes, 1 pc. carrots and onions, a mixture of peppers, bay leaf, salt.

First of all, diced onion and chopped carrots with a coarse grater are sent to the multicooker bowl. They are cooked in the "Frying" mode in olive or vegetable oil for 7-10 minutes.
Smoked ribs go with vegetables. They do not need to be pre-fried or cooked in any other way.
Pre-soaked beans (without liquid), diced potatoes, bay leaf, salt, seasoning and, of course, water are added to the bowl of the device.
In the "Soup" mode, the dish will be cooked for 1 hour.

It is most delicious to serve a treat to the table with fat sour cream mixed with a small amount of garlic. You can supplement it with croutons from Borodino bread or Armenian lavash.

With meatballs

This simple first course is made with canned red beans and mouth-watering meatballs made from a mixture of ground pork and ground beef. If you make meatballs in advance and freeze them, you can deal with dinner in just half an hour. For such a soup, you need to take: 250 g of minced meat, 1 can of beans, 1 egg, 3 potatoes, 1 pc. carrots and onions, a couple of cloves of garlic, seasonings and salt.

The potatoes are cut into small cubes and sent to cook over medium heat in a three-liter saucepan.
Meatballs are made with minced meat mixed with 1 egg, salt and any seasonings you choose. It is best to make them miniature so that the meatballs boil faster. Ready meatballs are also thrown to the potatoes.
Frying is prepared from chopped carrots and onions in vegetable oil.
It remains to add fried vegetables and beans, squeezed out of the liquid, to potatoes with meatballs. If necessary, the soup is added with salt and left on the stove for another 12-15 minutes.

To the table, the finished dish is served fiery hot with sour cream or mayonnaise. It is also very tasty to sprinkle it with chopped herbs.

Quick red bean soup recipe

To cook red bean soup as quickly as possible, you need to use a canned product. Only it does not require preliminary long soaking. Canned beans are already very soft. In addition to 1 can of the indicated ingredient, you will need to take: 250 g. smoked sausage, a couple of tablespoons of tomato paste, 3-4 potatoes, 1 pc. carrots and onions, seasonings, salt.

Diced potatoes and smoked sausage are sent to a pot of boiling water.
Frying is prepared from onions and carrots in sunflower oil. To further speed up the process of making soup, you can buy a ready-made version. Today, many manufacturers offer customers quick vegetable frying, which is simply added to the dish during cooking.
To the rest of the ingredients, beans squeezed from excess liquid, salt and selected spices are added.
As soon as the potatoes become soft, the soup can be removed from the heat and served.

For such a dish, instead of sausage, you can use smoked chicken or any other prepared meat ingredients.

During fasting days, housewives often think about what kind of dinner to cook. Typically, classic soups are boiled in broths and are hearty and nutritious. It is extremely difficult to make such a dinner without meat. However, using legumes, which are rich in protein, you can make a rich, excellent soup that will give strength and energy, especially on cold winter days.

Such a soup will be an excellent tasty lunch for vegetarians and people who follow proper nutrition and health. Light, at first glance, food will eliminate the feeling of appetite from one plate, and after that you can immediately proceed to dessert. Published on our website simple recipes soups with photos and videos.

Important: you can cook dinner from various varieties of beans. However, red legumes are more beneficial. This is a high-quality product rich in protein, B vitamins, as well as zinc, magnesium, calcium, and iron.

Meatless Bean Soup Recipe - Vegetarian

Ingredients

Servings: - + 8

Potato 5 pieces.
Red beans 250-300 g
Onion 2 pcs.
Carrot 1 PC.
Vegetable oil 2 tbsp
Garlic 2 cloves
Bay leaf 2-3 pcs.
fresh tomato 2 pcs.
Purified water 3.5 l
Salt to taste
Dry herbs and seasonings for soups optional

per serving

Calories: 64 kcal

Proteins: 4.3 g

Fats: 1.9 g

Carbohydrates: 10.3 g

40 min. Video recipe Print

Rinse red beans in running water several times using a sieve, cheesecloth or colander. Then pour into a convenient deep dish, preferably a tin bowl and soak. Leave overnight. Drain the water in the morning. Rinse the beans again.

Before starting cooking, prepare the frying. To do this, cut the peeled onion into half rings or medium uniform cubes, and chop the carrots in a way convenient for you. It is recommended to use the shape of a triangle or small straws. Grind tomatoes with a blender or meat grinder.

Heat the pan over medium heat, cover with vegetable oil. Add an onion. When it becomes a pleasant golden hue, send carrots to it. Simmer for 5 minutes. Finally, pour in the tomato paste. Stir foods. Continue cooking no more than 3 minutes. Turn off the gas. Close the vegetables with a lid. Set aside.

Pour purified water into a saucepan. Put in a few parsley leaves. Set to high fire pressure. While it boils, prepare the potatoes. Peel the fruits and the “eye”, if it is not a young vegetable. Cut into portions.

Send the beans to boiling water and cook for a little less than half an hour.

Next add the potatoes and continue cooking for 5 minutes.

Pour the frying pan from the pan into the saucepan. Stir the ingredients.

Squeeze 2 garlic cloves through a press into the vegetable broth. Salt, pepper. Sprinkle with spices and herbs if desired.

Put out the fire. Leave on the stove to brew under the lid for 15 minutes. Then pour into bowls and serve for dinner.

Advice: if you decide to cook the stew according to this recipe, and there were no fresh tomatoes in the store, you can easily replace them with tomato paste.

Greens such as cumin, parsley, dill will give the soup freshness, lightness and spring notes.

Feature of cooking in a multicooker

Meatless Bean Chowder is a simple and delicious meal. Vegetarian lunch is easy to cook in a slow cooker. The ingredients remain the same. Beans, as in the recipe above, are recommended to be pre-soaked. Despite the fact that the kitchen appliance has a unique “Heating” function, it is not enough for the beans to boil well, which is why it is recommended to take care of preparing the legumes in advance.

Roast vegetables using the “Baking” or “Stew” function. Cook the rest of the ingredients in the “Soup” mode or similar. After cooking, it is recommended to leave the stew to brew in a bowl under the lid for half an hour. Thanks to the functions of the thermos, the beans will additionally swell and be soft and juicy.

Following our tips, you will have an amazing bean soup without meat. It will perfectly satisfy the feeling of hunger and will become your favorite first course.

Red bean soup without meat, with tomato paste, broccoli, celery, potatoes and fragrant spices is a tasty, thick and rich first course. Undoubtedly, you can cook in different ways using your favorite vegetables and spices. And I propose to cook in the Mexican style - with tomato and chili peppers. It turns out an incredibly tasty and warming dish, perfect for the cold season.

Of course, if you prefer more tender soups, then just exclude hot pepper, because without it, everything works out fine too!

Such a good version of the first course of onions, which is languishing in white wine with butter and cardamom - very delicate and creamy in taste.

My favorite bean soup, a recipe for red beans (this particular variety), in my opinion, they are more "meaty" than white ones. And the dishes with her are always brighter than with others. Although, of course, you can use any beans, and if you suddenly didn’t have a red bean on hand, but have some other one, then feel free to take it and don’t put off preparing a delicious dinner.

Ingredients:

Vegetable oil - 2 tbsp.
Onion - 1 pc.
Chile - to taste
Celery - 1 stalk
Carrot - 1 pc.
Broccoli - 150 g
Ground pepper and spices - to taste
Tomato paste - 2 tsp
Potato - 2 small
Broth - 1.5 l
Bay leaf - 1 pc.
Salt - to taste
Beans - ½ cup
Greens - to taste

Recipe step by step with photo: soup with beans and vegetables, lean

Wash the beans and soak them in cold water overnight. In the morning I washed it again and put it to cook until tender.

And while the legumes were cooking, in parallel, I took up cooking the soup.

In a thick-walled saucepan (I have a cauldron - it seems to me that there is no better pot in the world), I added vegetable oil. I added chopped onions, then chili peppers.

Next I laid out a finely chopped celery stalk.

And grated carrots.

I fried it a bit, about 5 minutes. Then I threw spices and a tomato.

For spices, I used ground black pepper and a seasoning called "sea salt with herbs, vegetables and herbs." You can use the same one, or any other one you like, for example: ground paprika, turmeric, a mixture of peppers ...