Delicious and healthy bean soup from canned beans

Beans are one of the most ancient representatives of legumes. In Europe, it came from America, and for a long time was used as an ornamental plant. And only at the beginning of the eighteenth century it was used to prepare various dishes. Beans are considered to be an ideal food product, as it contains the entire set of necessary substances for the human body.

Soups with beans are in all the national cuisines of the world. Perhaps the word "soup" is not used in all the cuisines of the world, but the first dish with beans is always on the list of national dishes. To prepare the first dishes, beans of different varieties are used, both fresh and canned. Bean soup from canned beans is very nutritious, healthy and tasty. It is prepared faster than from dry beans, since in this case no pre-soaking and a long cooking process are required. In addition, there is an opinion of experts that when soaking beans, it loses some of its useful properties. Bean soup from canned beans can be cooked with meat or lean. For its preparation, both dark and light beans are suitable.

The soup of canned beans is used in various diets, it is useful to include it in the diet during Lent. And the taste of soup can be very diverse, as it depends on the variety of beans and the way it is preserved. The soup of canned beans will turn out fragrant if you cook it on vegetable broth. To do this, you need two small carrots, two cloves of garlic, one large onion, one Bulgarian pepper, as a seasoning should take a mixture of peppers, cumin, lemon juice and greens. Canned beans are better to take a red, pre-drained sauce.

In the beginning, fry the finely chopped vegetables with garlic in a spoonful of olive oil in a saucepan. Then adding the spices to taste, you should extinguish the vegetables for about one minute. Then you need to add a half-liter of water and two cans of canned beans to a pan and cook over a quarter-hour on a small fire. After 15 minutes, two third soup to grind in a blender to a consistency of puree, pour back into a saucepan and bring to a boil soup of canned beans. The recipe for its preparation involves adding at the end of cooking one teaspoon of lemon juice and chopped greens.

Bean soup from canned beans is prepared with the addition of a wide variety of ingredients, for example, it can be smoked sausage, cheese or mushrooms. It can also be cooked with potatoes and without it. Very tasty mushroom soup from canned beans. The recipe for this soup is simple, the main thing is that at hand was a jar of white canned beans, two hundred fresh mushrooms and a couple of pickled cucumbers. In the beginning, one diced bulb, mushrooms and pickled cucumbers, cut into strips, are fried in a frying pan. Then the canned beans are added without sauce, this mixture is quenched for a quarter of an hour. After that, the bean mixture should be poured into a saucepan of boiling water, approximately 0.7 liters. Bean soup is once again boiled, salt and spices are added to taste and the dish is ready.

Bean soup with canned fish is no less original and refined. To make it, you need three potatoes, one carrot and one onion, a can of canned mackerel in its own juice, seasonings and greens.

Potatoes, carrots and onions are cut into cubes and cooked until the potatoes are ready in 0.7 liters of water. At this time, it is necessary to remove the pits from fish canned food and slightly chop the fish pieces. Add it to the pan to the vegetables and cook for another five minutes. Bean soup from canned beans is ready. It remains to sprinkle with herbs and serve to the table.