Bean and potato soup. Bean soup with potatoes. Tuscan bean soup

Delicious, rich bean soup is what you need for a hearty lunch. You can cook from raw beans, or you can add canned beans - quick and easy!

Bean dishes are considered not only filling and very nutritious, but also very healthy. After all, beans contain a huge amount of vitamins, which are so necessary for the proper functioning of human organs.

It has a particularly good effect on the functioning of the heart and blood vessels. Therefore, you should not neglect this product, but at least once a week prepare some dishes from it.

300 grams of red beans;
Potato tubers – 3-4 pieces;
1 carrot;
Onion – 1 piece;
1 liter of beef or chicken broth;
Tomato paste – 70 grams;
Salt - according to your preference and taste;
Seasonings and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

The beans need to be sorted out a day before, washed and filled with water. Leave it in the water for 5-6 hours, due to this it will cook faster.

Place the pan with the broth on the stove, add another 1-1.5 liters of water and heat it up.

As soon as the liquid begins to boil, drain the water from the beans and add them to the broth. Boil for 30-40 minutes.

Remove the skin from the potatoes, wash and cut the tubers into slices.

Remove the skins from the onion and cut into small squares.

We wash the carrots, remove dirt and cut them into strips.

We put a fryer with vegetable oil on gas and first add onion pieces there. Fry for a couple of minutes until golden.

Season everything with tomato, add salt, spices and seasonings. Mix everything and simmer the ingredients for another 4-5 minutes over low heat.

After half an hour of cooking the beans, add the potatoes and boil for 10 minutes.

Rinse the greens and cut into small pieces.

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Recipe 2: Delicious Bean Soup Without Soaking

Lenten dishes, that is, those cooked without meat, eggs and other animal products, are included not only in the menu of vegetarians or those who fast for religious reasons. Such dishes are useful for everyone - they are tasty, dietary and varied. Of the first courses, the recipe for lean bean soup is especially good, and I like it in several variations.

lean bean soup, where the red bean recipe includes a lot of different vegetables. It can be prepared at any time of the year. During the season, use fresh vegetables; in winter, frozen ones are perfect. The cooking process itself is not complicated and will take little time if you boil the beans first.

You can cook lean red bean soup on the stove or in a slow cooker. If you have a pressure cooker, use it to boil the beans. This process will take about 20-30 minutes, without first soaking in cold water.

dry beans - 320 g
potatoes - 650 g
carrots - 200 g
onion - 230 g
celery root - 260 g
sweet pepper - 150 g
sunflower oil - 30 g
salt - to taste
ground black pepper - to taste
bay leaf - 2-3 pcs.
water - 3-4 liters
greens - to taste.

Rinse the beans thoroughly in running water before boiling. You can mix bean varieties for soup, just choose beans with approximately the same cooking time.

I boil beans in a pressure cooker for 25 minutes on the “stew/beans” setting. Otherwise, fill the swollen beans with fresh water and put on fire. Boil it. Boil for 2-3 minutes, drain in a colander and rinse with cold water. Fill with cold water again and bring to a boil. Repeat this procedure 3-4 times, and only then boil until soft.

Prepare potatoes and celery. Peel and rinse root vegetables. Cut into small cubes.

Boil about 2 liters of water. Add potatoes and celery root to boiling water. Bring to a boil again. Cook for 10-15 minutes until soft.

In a frying pan in sunflower oil, fry the chopped onions and grated carrots until soft.

Once the potatoes and celery are soft, add the cooked beans. Stir, boil and cook for 5-7 minutes over low heat.

Add chopped bell peppers and fried vegetables. Season to taste with ground black pepper, salt, and add bay leaf. Bring to a boil. Cook for 5-7 minutes.

Wash any aromatic greens, chop finely and add to the soup. Stir and turn off the heat. Let it brew a little under the lid.

Delicious lean bean soup is ready.

Recipe 3: Canned Bean Soup

Canned bean soup is by far the fastest way to make soup. It is prepared extremely simply. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and the vegetable dressing will quickly fry while the potatoes are boiling. Total: it will take you no more than 20-25 minutes to prepare a tasty, satisfying and rich soup.

This recipe definitely deserves your attention and is worth trying!

Potatoes (medium) – 3-4 pcs.;
Carrots – 1 pc.;
Bell pepper – 1 pc.;
Onions – ½ pcs.;
Canned red beans – 1 b.;
Tomato paste – 1-2 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Water or broth - 1 l;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

Boil water in a kettle or broth in a saucepan on the stove. You can use broth made from any type of meat or vegetables. Choose beef or pork bone broth for a rich and nutritious soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut into small cubes. The smaller the cubes, the thicker and quicker the soup will be. Add the potatoes to the pan and lightly add salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, cook for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Next, to save maximum time, turn on the second burner, place a frying pan with vegetable oil on it and, while cooking the potatoes, prepare the tomato and vegetable frying for the soup. Peel the onions and carrots, cut out the seeds from the peppers, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into small cubes, and the pepper can be cut into larger cubes.

By this time the oil has already warmed up enough. You should start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), add peppers and carrots to it.

Cover the frying pan with the vegetables and simmer them until soft - this usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable frying. l. water so that the fry does not burn. After 7 minutes, add tomato paste to the vegetables and mix well.

Keep the frying on the stove with the lid closed for about 1-2 minutes and add it to the already prepared potatoes in the pan.

Drain the canned beans in a colander and rinse them well with cold water.

Add canned beans to the resulting soup.

If desired, season the bean soup with spices and add a bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Cover the soup with a lid and let it brew for 15 minutes with the stove turned off.

Serve the soup in portions, sprinkled with fresh herbs.

Recipe 4, simple: white bean soup with meat

White bean soup is a delicious and nutritious dish. It is great for diversifying the menu, especially when you get tired of traditional soups and borscht.

beans 2/3 tbsp.
meat 400 g
potatoes 2 pcs.
carrots 1 pc.
vegetable oil
tomato juice 1 tbsp.
garlic
black pepper
bay leaf
greens (fresh or dried)

The beans must be filled with water in advance and left for at least 3-4 hours, and ideally overnight. In general, there are different types of beans: one boils well, it is great for mashed potatoes or cutlets, while the other softens well when cooked, but at the same time retains its shape, which is what should be used for soup.

Note: if the beans take a long time to cook and remain firm, then most likely they are from last year. After the beans have been in the water for several hours, the latter must be drained. Then put this type of legume in boiling water and cook until tender. This takes from 30 to 60 minutes.

Put the meat to cook. After 30 minutes of boiling, drain the broth and add new water to the meat. Peel, wash and grate the carrots on a coarse grater. Fry. Add to broth.

Note. If you want the carrots in the soup to be a bit firm, add them to the broth at the very end. Pour tomato juice into a frying pan with vegetable oil. Boil a little.

Add chopped garlic, bay leaf, pepper, salt. Cook for another 1 minute and turn off.

Peel, wash and cut the potatoes into medium cubes.

After 1 hour of cooking, remove the meat, cut it and return it to the broth.

Place the potatoes in the broth and lightly salt them. Cook until done.

At the end, add boiled tomato juice, beans, and spices. 1 minute after boiling, turn off the heat. Let the soup brew for 20-30 minutes.

When serving, add greens to the white bean soup.

Recipe 5: bean soup with chicken (step-by-step photos)

I suggest preparing a very tasty and satisfying bean soup with chicken. The soup has a velvety texture, very aromatic and rich. Bean lovers will definitely love this soup.

400 g chicken meat (two drumsticks and fillet);
2 cups dry beans;
1 carrot;
1 onion;
1 tbsp. l. seasonings from dry vegetables;
1 bay leaf;
salt, ground black pepper;
vegetable oil.

Add onion and carrot dressing to bean soup, add bay leaf, bring to a boil and turn off. Let the soup sit for 20 minutes and serve.

Delicious and aromatic bean soup with chicken is ready.

Recipe 6: Bean soup with lamb and garlic

lamb ribs – 0.5-0.7 kg;
white beans (dry) – 1 cup;
carrots (large) – 1 piece;
onion (large) – 1 piece;
2-3 potatoes;
tomato paste – 1-2 tbsp;
salt, peppercorns, ground pepper, bay leaf;
garlic for serving.

Beans must be soaked overnight in cold water. Then boil until almost done in NOT salted water.

We wash the lamb ribs, peel them if necessary, fill them with cold water and cook the broth.

Cook for about an hour and a half, remembering to skim off the foam. About 10 minutes before it’s ready, add the peppercorns and bay leaf.

Strain the finished broth, cool the ribs slightly and separate the meat from the bones.

Peel the onion and finely chop it. Lightly fry in fat or butter.

Add carrots cut into small cubes to the onion and fry over medium heat for another 2-3 minutes.

Add tomato paste, stir and fry for another couple of minutes.

In the prepared strained broth we place the meat, beans boiled until half cooked and diced potatoes. Cook everything together for about 30 minutes (until the potatoes and beans are soft). Add the fried vegetables to the soup and cook over low heat for another 7-10 minutes. Salt to taste!

Add the garlic directly to the plates just before serving. And don't forget about freshly ground pepper.

The taste and aroma are divine!!!

Recipe 7, step by step: bean soup with mushrooms

Bean soup with dried mushrooms is a very old dish. More than one generation of housewives prepared soup with mushrooms and beans in their kitchens, inhaling the aromas of the pan and giving in return a piece of their culinary talent. Now it’s our turn to fast and try to make aromatic bean soup with mushrooms with our own hands.

But first, a little about the dish itself. Despite the fact that the set of ingredients used is very small, the lean bean soup turns out to be very rich in taste. The combination of beans, potatoes, standard frying for soups and mushrooms is very, very successful.

potatoes - 5 pcs. (medium size);
beans - 0.5 cups;
carrots - 1 pc.;
onion - 1 pc.;
water;
dried mushrooms 15 gr.;
flour 1 tablespoon (even with the sides of the spoon);
vegetable oil;
salt;
black pepper

Making bean soup with dried mushrooms starts with the mushrooms. They give it that unique, recognizable and interesting taste and aroma.

Before you start implementing the recipe, you need to soak the mushrooms for 2-3 hours. To do this, you first need to wash them a little, and then fill them with water, covering them completely. At first they may float to the surface, but later, when they absorb water, they will sink to the bottom.

Peel the potatoes and cut into small pieces.

Chop the onion as finely as possible; for this you will need a very sharp knife. Cut the carrots into small strips.

Place the frying pan on the fire, and when it is well heated, add 2 tablespoons of vegetable oil. Place the onions and carrots in the pan and fry a little.

Add flour and mix well to combine all ingredients, keep on fire for a while.

Pour in approximately 100 ml of water, dividing it visually into 2 parts. After adding the first one, stir the resulting mixture, then pour in the rest. Due to the combination of flour and water, at first you will get a fairly thick mass, after the second portion it will look a little different. Mix well so that you do not have any lumps that will spoil the appearance of the finished soup.

Place the roast in a saucepan and add the boiled beans. You will have to take care of beans, like mushrooms, earlier. You can use baby beans fresh or frozen, they usually cook very quickly. You can also use dry beans. To prepare it relatively quickly, you should, for example, fill it with water in the evening and leave it overnight. In the morning, put it on the fire, and add water as it evaporates, cook until soft.

When the potatoes are soft, your soup is almost ready. If you do not fast, you can put 50 grams in a saucepan. butter.

Now all that's left to do is add bay leaf, black pepper (a generous portion) and parsley to the soup and, closing the lid, leave for 20 minutes to let the soup steep.

Recipe 8: Bean soup with smoked sausages

canned beans in tomato - 1 can;
smoked sausages - 3 pcs;
ham - 150 gr;
potatoes - 2 pcs;
roasting (carrots and onions) - 70 g;
salt and spices - according to vinegar

Put water on fire. Cut the potatoes into cubes, slice the sausages, pour it all into the water.

After about five minutes, add the beans canned in tomato. I also added fried onions and carrots. Salt to taste, add bay leaf and allspice.

Cook until the potatoes are ready. In total, preparing this soup takes about 20-25 minutes, and the result is a tasty, rich and very aromatic soup.

Recipe 9: red bean soup (step by step with photo)

Classic bean soup is hearty, tasty and healthy (beans contain many useful microelements and vitamins).

There are many cooking variations. A distinctive feature of red bean soup is its rich color. The meat also takes on a beautiful, slightly reddish hue.

Beans - 300 gr.
Meat - 300 gr.
Carrots - 1 pc.
Onion - 1 pc.
Tomato sauce - 100 gr.
Potatoes - 3 pcs.
Paprika, herbs, salt - to taste

Take the beans, wash them, and fill them with cold water for 4-12 hours. There should be much more water than beans, as it will be absorbed. It is most convenient to do this in the evening at night, so that you can start cooking in the morning. Soaking beans is necessary in order to speed up the cooking process.

Don't be alarmed that classic bean soup will take you all day, it absolutely won't. It is enough that you are at home at this time, it will cook itself! Most of the time is spent on soaking the beans and boiling them, but here no special effort is required on the part of the housewife.

Place the beans and meat in a saucepan, pour 2.5 liters. water. I usually use pork ribs: they give a wonderful broth and enough meat.

Cover everything with a lid, bring to a boil and cook over low heat for 2.5 hours. The process will speed up if you use a pressure cooker (I have a Sincro Click lid, with its help the amount of time is reduced by 2 times, to 1-1.5 hours).

Let's prepare the remaining ingredients: potatoes and vegetables. Peel the potatoes (if they are young, you can even peel them), cut them into 0.5-0.7 cm cubes. Grate the carrots on a vegetable grater, finely chop the onion.

Place the potatoes in a saucepan and continue cooking over low heat. If it turns out that too much liquid has evaporated from the pan, you can safely add boiling water; this will not affect the taste.

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A vegetarian diet, periods of Christian fasting, and special dietary requirements call for a choice in favor of meat-free dishes. These are light, low-fat, balanced dishes, among which soups, cabbage soup, and borscht occupy a significant place. Who would refuse a plate of fresh bean soup? In this version, the potatoes for this first dish are first fried along with carrots and then boiled. This technique allows you to get a richer and deeper taste of the soup. It is a well-known fact that pre-frying vegetables significantly “decorates” and brightens the taste of both first courses and a wide variety of vegetable stews, sabji, and roasts.

Along with carrots and potatoes, you can fry finely chopped onions or leeks.

White beans make a clear, light broth, while dark-colored beans give the broth a darker shade.

For potato soup with beans, it is important to choose a potato variety that cooks well so that the slices in the finished dish are very soft and creamy.

As for spices, even one black or lighter ground white pepper will be enough, but to expand the flavor range of potato soup with beans, you can add a little curry, turmeric, ground paprika, bay leaf, black peppercorns, and asafoetida. A spice such as asafoetida gives an onion-garlic flavor and will be especially relevant if onions are not added to the dish.

Ingredients

Any beans (dry) – 50 g;
Potatoes (crumbly varieties) – 400 g;
Carrots – 40 g;
Salt – 1 tsp;
Spices - to taste;
Water – 1.5 l;
Vegetable oil – 1 tbsp;
Fresh herbs - optional and to your taste.

How to make potato and bean soup

The beans must first be sorted and any twigs, stones or small sticks removed. Rinse and cover the prepared beans with clean water and leave overnight or for several hours. The beans should absorb water, swell and become larger. Remove any shriveled beans, which are unlikely to cook and may remain hard. Pour clean water over the beans and cook until they are completely softened. Cooking time is individual for each type of bean. It is important not to overcook the beans; they must remain whole, not fall apart, and especially not turn into mush.

While the beans are boiling, wash and peel the potatoes and cut them into small pieces. Also wash the carrots, peel and grate on a coarse grater.

Heat vegetable oil in a frying pan, add chopped potatoes and carrots, add spices to your taste. And fry over medium heat until the vegetables are slightly browned. The potatoes should remain firm; they will be finally cooked in the pan when cooking the soup.

At this stage, along with carrots and potatoes, you can also fry a little celery root, grated on a coarse grater or cut into small cubes.

When the beans are almost ready, i.e. already quite soft, but still slightly dense, add lightly fried potatoes and carrots to the pan. Add salt, bring the contents of the pan to a boil and cook until the potatoes are fully cooked. This will take about 15 minutes.

After the specified time has passed and after the potatoes are ready, the finished soup with potatoes and beans can be served!

Bean soup with potatoes can be supplemented with fresh sour cream, mayonnaise of any fat content to your taste, or vegetarian mayonnaise. And as with any first course, it would be useful to serve fresh herbs. Decorate each plate with chopped dill, parsley or a separate sprig of this herb.

To add piquancy, garlic and hot chili peppers, hot red pepper are added individually to your taste.

Soups We are pleased to present you with a step-by-step recipe for preparing the dish “Japanese-Style Puree Potato Soup.” It's really worth a try. Potatoes 500 g. Soy sauce 2 tbsp Cream 100 ml. White bread 300 g. Ground black pepper to taste Meat broth 500 ml. Sour cream 100 g. Butter 50 g. Salt to taste Boil the potatoes in meat broth and grind in a blender. Pour sour cream and cream into mashed potatoes. Heat but do not boil. Add soy sauce and butter. Salt and pepper. Serve with croutons. To prepare them, cut white bread into pieces and fry in butter. Bon appetit!

15min 25min Soups We are pleased to present you with a step-by-step recipe for preparing the dish “Mashed Potato Soup with Green Onions.” It's really worth a try. Water 1.5 cups. Celery (stems) 2 pcs. Milk 1 cup. Ground white pepper 3/4 tsp. Potatoes 6 pcs. Water 1/4 cup. Salt 3/4 tsp. Green onion 2 stalks Cut the potatoes into cubes and the celery into pieces. Bring 1.5 cups of water to a boil. Add the potatoes and celery, cover and bring to the boil again. Reduce heat and simmer until potatoes are tender (about 20 minutes). Pour the liquid into a blender, adding 3 cups of prepared vegetables and a quarter cup of water. Cover and mix until smooth (1 minute). Place the vegetable puree back into the pan with the remaining vegetables (potatoes and celery). Add remaining ingredients and heat, stirring occasionally. Pour into plates, garnish with herbs. Bon appetit!

5min 60min Soups We present to you a step-by-step recipe for preparing the “Bean Soup” dish. This is a must try. Chicken 400 g Potatoes 250 g Beans 200 g Onion 1 pc. Carrot 1 pc. Salt to taste Bay leaf 1 pc. Pre-soak the beans overnight in cold water. The next day, boil the beans until tender. Boil chicken broth Peel and cut potatoes Chop carrots and onions. Add potatoes, beans and vegetables to the broth. Cook until tender, 15-20 minutes

15min 30min Soups A detailed step-by-step description of how to prepare the dish "Soup with beans and baked sausages." Be sure to try it, you won’t regret it. Sausages 3 pcs. Potatoes 2 pcs. Greens to taste Salt to taste Red beans 1/2 cup. Onion 2 pcs. Olive oil to taste Ground red pepper to taste Rinse the red beans and soak for 6 hours (or overnight) in cold water. Drain the water, rinse the beans again, add cold water and boil for 30 minutes (you need to salt the water at the end of cooking). Remove the boiled beans from the water with a slotted spoon. Boil 1 liter of water in a small saucepan and put the boiled beans in it. Peel the potatoes and cut into medium-sized cubes. Place the potatoes in the pan with the beans and
cook until half cooked. At this time, peel the onions, cut them into half rings and sauté in olive oil. Add sautéed onions to the soup and cook until the vegetables are ready. To prepare hot seasoning, mix 2 tbsp. l. olive oil with a pinch of ground red pepper. Remove the sausage from the casing and use a sharp knife to make transverse cuts along the entire length of the sausage. Grease the prepared sausages with hot seasoning, place them on a baking sheet lined with foil and bake in an oven preheated to 200° for 5 minutes. Pour the soup into deep bowls, put one sausage in each, sprinkle with chopped herbs if desired and serve.

20min 120min Soups If you are wondering how to make vegetarian potato soup, then read this recipe. In lean soups, mushrooms take the place of meat. It should be noted that many dishes with mushrooms are much tastier than meat ones. Dried mushrooms 100 g. Potatoes 2-4 pcs. Carrots 2 pcs. Parsley 50 g. Onions 1-2 pcs. Tomato 2 pcs. Vegetable oil 50 g. Broth 1.5 l. Salt, herbs to taste Wash the mushrooms and soak in water for several hours. Drain the liquid and boil the mushrooms in salted water until fully cooked. This will take you about forty minutes. Pour vegetable oil into a frying pan and fry the chopped onion in it. Peel the carrots and fresh parsley root and grate them on a coarse grater. You can cut it into thin strips using a sharp knife or a special shredder. Add vegetables to onions, fry them for five minutes. Wash and peel the potatoes. Cut into small squares and rinse in a colander under running water to remove any unwanted starch. Allow excess liquid to drain and add potatoes to the pan. Simmer under the lid closed for ten minutes. While the vegetables are stewing, cut the boiled mushrooms into small slices. When the potatoes are almost ready, about five minutes before the end, add the prepared vegetables to the broth. Be sure to taste the soup for salt; it may be under-salted. Cover the pan with a lid and cook the dish for five minutes. At the very end, add the tomatoes. To do this, wash them first and cut them into slices. If you want, you can remove the skin from them by first pouring boiling water over the vegetables. Boil the soup and turn it off, let it brew.

20min 30min Soups This recipe is very quick to prepare. The soup is prepared without meat. Therefore, all the time is spent on preparing and cooking vegetables. Be sure to prepare croutons (preferably black bread) for this potato soup with milk. Serve them with herbs and garlic. There is another serving option, when the crouton is rubbed with garlic and placed on the bottom of the plate. And soup is poured on top. Simple and delicious! Potatoes 3 pcs. Milk 250 g. Carrots 1 pc. Celery stalk 1 pc. Green onions to taste 1. Wash and peel the potatoes. Cut it into cubes. The size of the cubes can be any, see for yourself what is most convenient for you. 2. Place a pot of water on the fire. Place a cube of dry broth in it. 3. Cut the peeled onion into pieces convenient for you. 4. Cut the peeled carrots and celery into thin slices. 5. Place chopped vegetables (onions, celery and carrots) in a frying pan with a little oil. Add some water. Cover with a lid. Simmer the vegetables until done. 6. When the bouillon cube has completely dissolved, transfer the potatoes to the pan. Let it boil. Reduce heat to low. The potatoes should be cooked covered over low heat. When the potatoes are cooked, add the stewed vegetables to the pan. Add some salt. 8. Add milk to the soup. Bring everything to a boil, then turn down the heat. Cook for another 10 minutes without a lid. 9. Before removing from the heat, add chopped herbs to the finished soup, pour it into a deep plate and serve. Now that you know how to make potato soup with milk, please your loved ones by making it for lunch. Bon appetit!

20min 120min Soups If you want to know how to make mung bean soup, then just read this simple recipe. This soup will perfectly complement your diet. It is healthy as it contains meat, vegetables and legumes. Mash 1/2 stack. Rabbit 300 g. Noodles 20 g. Carrots 1 pc. Onion 1 pc. Potatoes 2 pcs. Cilantro 1 bunch Vegetable oil, coriander, salt, pepper to taste Heat a frying pan on the stove with some vegetable oil. Peel the onions, wash them and cut them into medium-thick half rings. Fry them lightly in oil. Free the rabbit meat from bones, excess fat and films. Rinse and add to onions. Fry it too. You can use chicken or any other meat of your choice instead of rabbit. Peel the carrots and cut into arbitrary pieces. Place the carrots on top of the onions and meat in the pan. Fry all ingredients over medium heat for about ten minutes. Take a saucepan of the appropriate size and pour one and a half liters of clean drinking water into it. Place the saucepan on the stove and boil water. Throw the mung bean into the saucepan, reduce the heat, cover with a lid and cook for half an hour. Then add vegetables and meat fried in a frying pan to the mung bean. Wait until the soup boils and cook for another half hour. Peel and wash the potatoes. Cut into cubes and add to soup. Place noodles, spices and pepper there. Add salt to taste. Cook the soup for another fifteen minutes until fully cooked.

20min 50min Soups From the recipe you will learn how to make potato soup with meat broth. There is nothing complicated in its preparation, and even a novice housewife can handle it. It is imperative to remove the noise that constantly collects on the surface - especially from meat. And also catch and throw away the cooked onion in time. If you follow these simple rules, the soup will not only be tasty, but also clear. Potatoes 600 g. Onion 1 pc. Chicken 500 g. Green peas 200 g. Greens 10 g. Salt to taste Celery root 30 g. Water 200 ml. 1. Before preparing potato soup with meat broth, wash the meat and place it in cold water. After the first boil, skim off the foam. Every time the foam rises, skim it off. Then add a whole, peeled onion. Reduce heat to medium. 2. Peel and dice the celery root. Place it in a saucepan and cook over low heat for 20-25 minutes. Always remove any noise that is generated. 3. Cut the peeled and washed potatoes into cubes. Place potato cubes into the broth. After boiling, skim off the foam again. Take out the onion. 4. When the potatoes are cooked, add green peas. It can be frozen or fresh according to your choice. Salt the soup. Place a laurel leaf. 5. After a few minutes have passed, add the washed and chopped greens to the soup. Simmer the greens for a few minutes and remove the soup from the heat. Pour into plates and treat your household. Bon appetit.

20min 120min Soups If you want to know how to make pumpkin soup with pork, then just read this recipe. This bright soup is sure to please everyone in your family. It can be served with sour cream or grated cheese.
The dish turns out to be quite filling, so it can become a complete lunch if you supplement it with, for example, salad and bread. Pork 700 g. Potatoes 3 pcs. Water 2.5 l. Pumpkin 200 g. Carrots 1 pc. Onion 1 pc. Vegetable oil 3 tbsp. Salt 1 tbsp. Spice mixture 1.5 tsp. Garlic 1 tooth. Greens 1/2 bunch Trim a large piece of pork from veins and fat, rinse and cut it into small pieces so that the meat cooks faster. Pour water into a suitable pan, throw the meat in and let the liquid boil. Cook for about an hour, add salt at the very end. Strain the broth through cheesecloth. Peel the pumpkin and potatoes, wash and cut into cubes of the same size. Pumpkin is distinguished by the fact that it is available all year round, as it is perfectly stored fresh. Therefore, you can please your loved ones with this dish at any time. Now you need to prepare the frying, without which any soup will taste bland. To do this, peel the onions and carrots. Grate the latter and chop the onion with a knife. Sauté vegetables in vegetable oil in a frying pan until soft. Throw potatoes into a saucepan with broth, wait until the broth boils and cook for ten minutes. Then throw in the pumpkin cubes. Cook for another seven minutes. A few minutes before the soup is ready, peel the garlic cloves and grate them, add to the soup. Also throw in salt and any spices you like, as well as herbs.

20min 30min Soups Soups made from rice and dried fruits are prepared in many families. However, some are accustomed to calling such a dish milk porridge. It will be a great breakfast and will energize you and your kids for the whole day. To learn how to make rice soup for children with dried apricots, read this recipe carefully. Rice 50 g. Water 100 g. Milk 300 g. Prunes 300 g. Dried apricots 30 g. Butter 1/2 tbsp. Salt, sugar to taste Place the washed rice in a small saucepan and cover with water. Place over low heat and cook until the water has completely evaporated. While the rice is cooking, wash and dry the dried apricots and prunes. Cut dried fruits into small cubes. Place the prepared prunes and dried apricots over the rice. Mix all ingredients thoroughly and cover with a lid. Simmer the rice with dried fruits for five minutes over low heat, stirring the ingredients occasionally. Now pour the milk into the saucepan. Bring it to a boil, turn off the heat. Add sugar and salt to the resulting milk soup to taste. Put in butter. Mix all the ingredients and serve the soup, pouring it into plates.

It has a particularly good effect on the functioning of the heart and blood vessels. Therefore, you should not neglect this product, but at least once a week prepare some dishes from it.

What’s remarkable is that legume soups turn out to be very tasty. Even those who are ardent opponents of legumes will certainly eat them. Let's look at delicious recipes for bean soups.

Classic step-by-step recipe

Ingredients	Quantity
beans -	300 grams
potatoes -	3-4 pieces
carrots -	1 piece
onion -	1 piece
beef or chicken broth -	1 liter
tomato paste -	70 grams
salt -
seasonings and spices -	according to your preference and taste
fresh dill and parsley -	5 branches
vegetable oil -	for frying
Cooking time: 360 minutes	Calorie content per 100 grams: 70 Kcal

How to do:

The beans need to be sorted out a day before, washed and filled with water. Leave it in the water for 5-6 hours, due to this it will cook faster;

Place the pan with the broth on the stove, add another 1-1.5 liters of water and heat it up;

As soon as the liquid begins to boil, drain the water from the beans and add them to the broth. Boil for 30-40 minutes;

Remove the skin from the potatoes, wash and cut the tubers into slices;

Remove the skins from the onion and cut into small squares;

Wash the carrots, remove dirt and cut into strips;

We put a fryer with vegetable oil on gas and first add onion pieces there. Fry for a couple of minutes until golden;

Season everything with tomato, add salt, spices and seasonings. Mix everything and simmer the ingredients for another 4-5 minutes over low heat;

After half an hour of cooking the beans, add the potatoes and boil for 10 minutes;

Rinse the greens and cut into small pieces;

About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Bean soup with meat

What you will need:

White or red beans – 1 cup;
Any meat (pork, beef) – 300 grams;
Carrot – 1 piece;
3-4 potato tubers;
One onion;
3 garlic cloves;
Vegetable oil;
3-6 stalks of parsley and dill;
A pair of bay leaves;
A little salt and seasoning.

Cooking period: 1 hour 10 minutes.

Calorie content – 98.

Let's start cooking:

If you use regular, non-canned beans, you need to soak them in cold water, due to this they will cook faster. It should be soaked for at least 3 hours;
Place the soaked beans in a saucepan and add water;
Place it on the stove and boil for 15-20 minutes. Next, turn off the gas and pour out the water;
We wash the piece of meat and cut it into cubes. Put them in a saucepan with beans, pour water;
Place the container on the gas, heat to a boil and reduce the heat;
Add laurel and black pepper there. Cook everything until the beans are ready;
Remove the skin from the potatoes and cut them into squares;
Remove the skins from the onion and cut into small squares;
Wash the carrots, remove the skin and dirt and cut into thin strips;
About 20 minutes before the beans are ready, pour the potato pieces into the pan and boil until soft;
Place a frying pan with oil on the fire and add the onion;
Then add pieces of carrots and fry;
About 5 minutes before all the ingredients are ready, add the frying mixture to the soup and cook until done. We also add some salt to the soup;
Pour the finished soup into plates and add a little garlic and herbs.

Bean and meatball soup

What components will be needed:

Can of canned beans;
Potatoes – 3-4 medium tubers;
One carrot;
300 grams of mixed minced meat;
One chicken egg;
One medium-sized onion;
Garlic clove;
Vegetable oil;
A bunch of sprigs of parsley and dill;
Salt - to your taste;
Spices and seasonings - optional;
A little ground black pepper.

How long does the preparation take – 45 minutes.

Calorie content – 70.

How to cook:

The first step is to boil the potatoes. First you need to put a pan on the stove, pour in 2.5 liters of water and heat to a boil;
While the water is warming up, peel the potato tubers and cut them into slices;
Place the potato pieces in boiling water, reduce the heat and cook for 10 minutes;
While the potatoes are cooking, make the meatballs. We remove the skins from the onion and cut it into small pieces, trying to cut it very finely;
Remove the skin from the garlic clove and rub it on a fine-toothed grater;
Place the onion and garlic into the minced meat, add salt, ground black pepper, seasonings and mix;
Then break the egg into the bowl and beat it thoroughly. Pour the egg into the minced meat and knead;
We make round meatballs, their diameter should be approximately 3 cm;
Place the meatballs in the broth with the potatoes, bring to a boil, reduce the heat and cover with a lid;
Remove dirt and skin from carrots. Rub into coarse shavings;
Pour oil into a frying pan and place on the stove. Pour carrot shavings onto the heated oil and cook until soft;
When the potatoes become soft, you can add beans to the soup;
Stir the soup, cover with a lid, reduce heat and simmer for 2-3 minutes;
After this, add frying and mix. Add salt, season with spices and leave to cook for another 5-7 minutes;
Sprinkle the finished soup with herbs.

, read how to cook. Tips and recommendations from culinary experts.

How to cook cottage cheese casserole in a slow cooker. you will definitely find it useful.

An incredibly tasty casserole made from a potato base and minced meat, cooked in the oven - this is an excellent dish: satisfying and healthy. how to cook it properly.

Let's dilute the dish with smoked meats

For cooking you will need the following:

Red beans – 250 grams;
Half a kilo of smoked meats, you can use pork breast;
Potato tubers – 3-4 pieces;
Onion – 1 head;
One tomato;
1 garlic clove;
300 grams of carrots;
Fragrant parsley and dill – 4-6 stems;
A little salt;
Spices and seasonings;
A little ground black pepper.

Cooking time – 1 hour 20 minutes.

Calorie level – 100.

Cooking rules:

Pre-soaked beans need to be rinsed and poured into a pan. Pour water and place it on the stove to boil. Cook it over low heat, with the lid ajar for 50 minutes;
Remove the husks from the onion and cut into small squares;
Rinse the carrots, remove the skin, dirt and grate them with large teeth;
Cut the smoked pork breast into small cubes;
Remove the skin from the potatoes and cut into small cubes;
Cut the tomato into small cubes;
Pour a little oil into a clean frying pan, place the pieces of brisket there and fry until golden. Place the brisket in the soup 25 minutes after the beans start boiling;
Then add potato cubes and boil until tender;
Pour oil into a frying pan, put it on gas and heat it up;
Pour onion cubes into boiling oil and fry for several minutes until yellow;
We put carrot shavings there and then tomato pieces. Fry everything for about 10 minutes until the carrots are soft;
Place the fried vegetables in the soup, season with spices and salt;
2-3 minutes before the end of cooking, add pieces of garlic to the soup and sprinkle everything with herbs.

Soup with beans and chicken

We will need:

Half a kilo of beans;
Chicken meat – about 400 grams;
1 carrot;
Onion – 1 piece;
Vegetable (ordinary) oil;
Sweet parsley and dill – 4-6 stems;
Salt and ground black pepper - at the discretion of the cook;
1-2 bay leaves.

How long to cook – 2 hours.

Calorie content – 85.

The beans must be pre-soaked. Next, put it in a container with water and boil for about an hour until tender;
Mash a third of the beans to a puree in a blender;
Place the chicken meat in a pan, add water and boil until done. After boiling, remove the foam from above and boil for half an hour;
Cut the peeled onion into cubes, rub the carrots with large shavings;
Place the vegetables in boiling vegetable oil and fry for a couple of minutes. Add salt and ground black pepper;
When the chicken is ready, season the broth with spices, dry vegetables and mix;
After a couple of minutes, remove the chicken and cut it into cubes;
Next, add bean puree, pieces of meat and whole beans to the boiling soup. Mix everything;
After a couple of minutes, put the roast there, add the bay leaf, add some salt if necessary and boil until tender;
At the end, sprinkle everything with chopped herbs.

Cooking in a slow cooker: bean soup

With beef

Components:

Beef meat – 500 grams;
2 onions;
One piece of carrot;
4-5 potato tubers;
3 tomatoes;
1 multi-cup beans;
2500 ml water;
Vegetable (ordinary) oil;
Salt and spices - as desired.

Cooking time: 3 hours 15 minutes.

Calorie content – 100.

The preparation itself:

Cut the beef into squares;
Cut onions, carrots and tomatoes into cubes;
Pour oil into the multicooker, put vegetables and meat there. Set the “Baking” program for 15 minutes;
After that, pour water into it, lay out the beans, change the program to “Stew” and cook for 2 hours;
Peel the potatoes and cut into slices. After two hours, add potatoes to the soup, add salt and spices, and set the “Stew” program for another 1 hour.

With sausages

You will need the following:

Half a kilo of smoked sausages;
Onion – 1 head;
Carrot – 1 piece;
2 cans of canned beans;
3-4 potato tubers;
Vegetable (ordinary) oil;
Salt and spices.

Cooking time – 1 hour.

Calorie content – 95.

Cooking process:

Cut the onion and carrots into small pieces;
Pour oil into the multicooker, select the “Baking” program and add vegetable pieces into it. Fry for a couple of minutes;
We peel the potato tubers, cut them into cubes, put them in a slow cooker, and also put the beans in there;
Fill everything with water, add salt, seasonings and set the “Stewing” program for 1 hour;
10 minutes before the end, put the sausage pieces there.

If you need beans to cook faster, you can use canned ones;
Be sure to soak the beans for several hours in cold water before cooking;
Add salt only 30-40 minutes after adding the beans, otherwise they will cook slowly.

Bean soup is an excellent dish that turns out rich and aromatic. Although it takes a very long time to prepare, the result is excellent. Don’t delay this matter, but start preparing this treat right now.

Bon appetit!

Step 1: prepare the dressing.

Do you have your own beans grown in the garden? Great. Then you need to fill it with water and let it soak. This process can take several hours, so it’s better to take care of the beans in advance, soak them in the evening, and cook the soup in the morning. Or soak it in the morning and start cooking at lunchtime. How much dry beans should I take? About half a glass or a little more. What kind of water is needed? You can use either cold or boiling water. The result will differ only in the locking time. Boiling water is naturally faster. If your beans are canned, it’s even easier. We open the jars, dump their contents into a colander and let the liquid drain. Meanwhile, we peel the onions and garlic, chop them and dump them into a saucepan with a thick bottom. There are also mustard seeds and olive oil. Let it fry for three minutes. Naturally, you can also use regular vegetable oil. But the taste will be different. When everything is fried, add tomato paste and stir well.

Step 2: cook the soup.

Place our beans in a saucepan with the dressing, fill it all with meat broth and let it simmer for about ten minutes. Meanwhile, we will peel the potatoes and cut them into cubes. Ready? Put it there, in the pan. And let it cook. How long? Approximately 15 minutes.

Step 3: Fry the bacon.

First of all, cut it into thin strips. Melt the butter in a frying pan and fry the bacon until it forms a delicious crispy crust. It doesn't hurt to place the finished bacon on a paper towel. Let it absorb excess fat. But you don’t have to do this. Who likes it more?

Step 4: bringing everything to perfection.

Shortly before it is ready, add sour cream, salt, pepper and Tabasco sauce to the soup. All that remains is to pour the soup into bowls and place strips of fried bacon on top. If you want, you can add greens too. The result is a thick, nutritious soup that your family will surely enjoy. Bon appetit!

If you manage to buy a lot of young beans, storing them is very easy. Simply portion and freeze. The taste will not be affected.

You can cook this soup using smoked pork ribs broth. Then you don't have to add bacon.

There is more protein in beans than in meat. This is for the information of those who are watching their figure.