Bean soup: a recipe for all occasions

Beans are very nutritious. It has many proteins, carbohydrates and vitamins. The peculiarity of beans is that it is a universal product. This means that almost all the microelements necessary for the normal life of the organism, it is there. We will tell you how to make a bean soup - delicious, hearty and healthy.

Classic bean soup : recipe first

Beans (about one and a half glasses) soak a few hours before cooking in hot water, if soak in the evening - cold water will do. With the taste of bean soup, the taste of smoked ribs is very successfully combined, so you will need about three hundred grams of this meat per bone. Prepared beans and ribs put in a pan, pour water and cook until the beans are ready. When the beans are already soft, add medium-cut potatoes to broth. Grind one onion, fry it on vegetable oil. When the onion is soft and clear, add the grated carrot and a little butter. Reduce the fire, close the frying pan with a lid and leave to extinguish for 5-10 minutes. Add the sauce to the soup a few minutes before it is ready. Salt the soup and add the spices - bay leaf, ground pepper. When the potatoes are ready - then the fire can be turned off. Cover the pan with a lid and leave to stand for 10-15 minutes.

Quick bean soup : recipe for the second

This method will be very helpful if you do not know how to cook bean soup without having plenty of time left. Usually beans are prepared long enough, so the recipe is especially valuable. In the saucepan boil the water, put one or two cut potatoes. From the carrots and bulbs make the roast and add to the pan. There also put a jar of beef stew and canned beans. Usually use one, but you can add two cans of beans to the soup. You can take tomato sauce, red, white - any one will do. It takes about ten minutes to cook - and the nutritious rich soup is ready.

Vegetarian bean soup: recipe 3

It is suitable for those who do not eat meat, or become part of your menu during the period of fasting. The highlight of the soup is that both white and black beans are used here . Black must be soaked overnight. In the morning - boil and drain the water in which it was cooked, and pour in broth (for example, a decoction of potatoes with vegetables). Add canned white (with liquid) to black beans. Fry onions, carrots, peppers - Bulgarian or even chili, if you like spicy. Add to the soup roast and one liter jar of chopped canned tomatoes in your own juice. The final touch is salt, if necessary, and greens.

Milk soup from a string bean: the recipe the fourth

Have you ever tried such a soup? If not - then you definitely need to do this. As you have already understood, beans (usually take white, but any other one) should be pre-soaked. Then rinse it, pour water and cook. When it boils, lower the heat and cover the pan with a lid to make the beans cook faster. Peel the potatoes. At 2.5 liters of soup will need 6-7 medium potatoes. In general, the potatoes are very important here, the soup can even be called the bean-potato. Check the beans. Take a few spoons and blow them. If peel peels off, then you can add potatoes. By the way, cut it into quarters - no less. When the beans are almost ready, take a tolter and remember the potatoes right in the soup. Salt and cook. When the soup is ready, add milk to it and stir.

Bean soup: recipe five

As usual - soak the beans for the night (400 grams of Kindi). Then rinse and pour with fresh water. Add the bay leaf (you can have sweet pepper) and cook until soft - about an hour. One small onion, 2 cloves of garlic, 3 stalks of celery, chop a little bit of hot pepper and fry. Add to the pan. You can add potatoes, but for this soup it is not an obligatory ingredient. When everything is ready, remove the bay leaf and pepper, pour the soup into a blender and mash. Add salt and pepper, and when serving on the table, sprinkle with greens from above.