Lenten soup with beans has always been popular with our ancestors, as it gave strength for physical work and perfectly satisfied hunger. A huge amount of protein in these beans successfully compete with meat, and also contain a lot of vitamins. To make the soup particularly delicious, it is worth considering some of the secrets of cooking.
How to cook lean bean soup?
Lenten bean soup can be prepared from different types: fresh haricot beans, frozen, canned, dry. And each time the dish turns out with a different taste and aroma. Experienced housewives try all the options to choose a dish for the whole family.
- Ideally, beans combine thyme, basil, coriander.
- Beans are soaked before cooking until 10 o'clock, so that they do not ferment
- Use only cold water and then rinse.
- Salt lean soup with beans at the end of cooking, otherwise the beans will not boil well.
Lenten bean soup with red beans - recipe
The most famous dish is a lean soup made from red beans, for it only dry beans are taken, canned products do not suit. The most troublesome preparation is soaking the main product, and the cooking procedure is very simple, and inexperienced housewives will cope with it. Beans are an extremely satisfying dish, they serve soup with croutons and light salad.
Ingredients :
- beans - 350 g;
- carrots - 1 piece;
- onion - 1 piece;
- tomato sauce - 120 g;
- potatoes - 3-4 pieces;
- spice;
- water - 2.5 liters.
Preparation
- Wet the beans with water and boil them.
- Cut the potatoes and add them to the broth.
- Carrots and onions chop, fry with tomato, lay.
- Cook for 15 minutes, pour seasonings, salt.
- Lenten soup with beans should be infused for 30-40 minutes.
Lenten bean soup with white beans - recipe
Athletes and dieters prefer to choose lean white bean soup, because it is less caloric than color, and is quickly absorbed, and even richer in fiber, contains sulfur, which positively affects the condition of the skin and hair. And gourmets will have to taste the recipe of Italians - Tuscan soup.
Ingredients :
- beans - 300 g;
- cream - 100 g;
- carrots - 1 piece;
- celery - 1 stem;
- olive oil - 3 tbsp. l .;
- shallots - 1 piece;
- garlic - 2 cloves;
- dry sage - 6 leaves.
Preparation
- Boil the soaked beans.
- Cut onion, fry.
- Put the crushed garlic, simmer for 5 minutes.
- Carrot and celery grate, add with salt and seasonings.
- Half cooked beans with broth to put to vegetables, pass for 10 minutes.
- Add the sage.
- Blend the mixture in a blender, pour over with cream, salt and boil.
- Spicy soup with white beans is sprinkled with parsley.
Fried String Bean Soup
Not all the housewives decide to make lean soup of green beans, and this is an amazing dish. An important feature is Bulgarian pepper, it not only imparts an original taste, but also makes the treat look beautiful. Served with soup with herbs and sour cream, complement the dinner rye toast with garlic.
Ingredients :
- potatoes - 3 pcs .;
- beans - 400 g;
- onion - 1 piece;
- carrots - 0,5 pcs .;
- pepper - 0,5 pcs .;
- parsley - 1 bunch;
- water - 2 liters.
Preparation
- Cut potatoes, boil until cooked.
- Onion and carrot chop, fry.
- Chop pepper into strips, cut parsley.
- Add the beans, cook for 2 minutes.
- Lay the roast, pepper, boil.
- Parsley is put in ready-made lean soup with green beans.
Lenten soup with canned beans
If time is very tight, and family members are waiting with lunch, you can quickly cook a delicious lean bean soup from canned beans. The dish will turn out to be full and fragrant, for originality many housewives put turmeric, oregano or paprika, and season with a not very sharp adzhika.
Ingredients :
- potatoes - 3-4 pieces;
- carrots - 2 pieces;
- beans - 1 pot;
- garlic - 1 clove;
- salt - 1 tbsp. l .;
- ground pepper - 0,25 tsp;
- bay leaf - 1 piece;
- water - 1 l .;
- parsley - 1 bunch.
Preparation
- Cut potatoes, boil until cooked.
- Carrots grate, fry, put in soup with a laurel leaf.
- From the canned beans drain the liquid, add, boil.
- Sprinkle with herbs.
Lenten soup with beans and mushrooms - recipe
Delicious lean soup with beans is prepared with the addition of mushrooms. Suit, both fresh and dried, are especially good white or red. Dry pour hot water for an hour, then cook, the broth is suitable for the soup base, they dilute bean broth. You can use canned mushrooms , but they are laid at the end of cooking.
Ingredients :
- beans - 250 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- mushrooms - 300 g;
- parsley - 1 bunch;
- water - 1 liter.
Preparation
- Soak the beans until they are ready.
- Cut potatoes, add to broth.
- Fry the onions with carrots and mushrooms, report to the potatoes.
- Lenten soup with beans and mushrooms is cooked for 20 minutes, then it is necessary to salt and season with greens.
Lenten tomato soup with beans
Very original is called lean soup with beans in tomato sauce, for which fresh tomatoes are taken. From them you need to peel, for this, tomatoes are scalded with boiling water for 10 minutes, and then poured cold water. Used also canned beans, you can put and pickled tomatoes, but at the end of cooking.
Ingredients :
- tomatoes - 4 pcs .;
- beans - 400 g;
- onion - 2 pieces;
- carrots - 1 piece;
- tomato paste - 400 g;
- garlic - 1 head;
- bay leaves - 2 pcs .;
- hops-suneli, black pepper - 0.5 tsp;
- cilantro, basil - 0.5 tsp.
Preparation
- Chop the greens and tomatoes.
- Carrots and onions cut, garlic suppressed, lightly extinguished.
- Add the tomato paste, boil, and put the tomatoes.
- Transfer to boiling water, pour the beans.
- Salt, cook for 10 minutes, report spices, greens.
Lenten soup with beans and rice
Popular in the menu of experienced housewives has long been peasant bean soup, this invention is attributed to the Italians, and he received the name for a very satisfying composition: beans, rice and potatoes simultaneously and without meat, which significantly saved the budget. Hence the name, this lean bean soup - the recipe is very simple.
Ingredients :
- beans - 400 g;
- potatoes - 2-3 pieces;
- water - 3 l;
- rice - 0.25;
- onion - 1 piece;
- carrots - 1 piece;
- flour - 1 tbsp. l .;
- greens - 1 bunch.
Preparation
- Soak the beans until they are ready.
- Cut potato, add to beans.
- Half the onions and carrots chop.
- Put into the soup along with washed rice, cook for 20 minutes.
- Fry the second half of onions and carrots, pass with flour.
- Add the roast in the soup, salt, pepper.
- Cook for 10 minutes, season with greens.
Lenten soup with beans and cabbage
If you want to make lean delicious bean soup more thick, you can add cabbage to it. This vegetable is very rich in vitamin C, inhibits the conversion of glucose into fat, is useful in cardiovascular diseases, so this recipe for a diet is what you need: it is prepared without potatoes, with Bulgarian pepper.
Ingredients :
- cabbage - 200 g;
- pepper - 3 pieces;
- tomatoes - 2 pcs .;
- water - 1 l;
- beans - 250 g;
- onion - 1 piece;
- dill - 1 bunch.
Preparation
- Soaked beans boil.
- Tomatoes, onions and carrots cut, fry.
- Cabbage and pepper chop, saute with vegetables.
- Transfer to soup, boil.
- Cook for 20 minutes.
- Salt, add greens and spices.
Mushroom soup with red beans
Perfectly varied menu of lean bean soup , for its preparation, beans need to soak for at least 9 hours. You can add potatoes, Bulgarian peppers, tomatoes, but in the classical version only celery is used. The dish will taste better if you put a little cream on the end of the cooking.
Ingredients :
- beans - 300 g;
- celery - 300 g;
- carrots - 1 piece;
- zir - 0,5 tsp;
- water - 1 liter.
Preparation
- Soaked beans boil.
- Carrots grate, fry.
- Celery cut, put out with carrots for 5 minutes.
- Put in soup, cook for 15 minutes.
- Beat until smooth, put cream, ziru, boil.
Lenten bean soup in the multivariate
You can also cook a quick fasted soup with beans in a multivark , it will be less troublesome, although you still need to soak the beans. A roast can be done both in a bowl and in a skillet, experienced housewives advise putting more useful salt of Aldygein. The original taste is provided by bean flour.
Ingredients :
- beans - 250 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- carrots - 2 pieces;
- Tomato paste - 2 tsp;
- water - 2 l;
- garlic - 2 cloves.
Preparation
- Beans boil.
- Chop onion, garlic and carrots, fry.
- Add the tomato paste, put out.
- Cut the potatoes, put them in a bowl with beans and fry.
- In the "Quenching" mode, cook for 2 hours.
- In the end, add salt, pepper, add chopped greens.