How to make canned bean soup at home? TOP 4 recipes with photos. Cooking secrets and tips from chefs. Video recipes.
Canned bean soup is not only tasty and satisfying. Using cooked beans will significantly shorten the cooking time than boiling raw bean soup. It should be noted that bean soup is also a very healthy dish. Beans contain a lot of vegetable protein, vitamins and minerals. Beans regulate metabolism, they are useful for the intestines, nervous and cardiovascular systems. In addition, you can cook soup with canned beans all year round. Since canned food is always available in stores. Or you can make homemade preparations for future use yourself. In this article, we will find out the TOP-4 of the most delicious and simple recipes for making soup with canned beans.
Rules and subtleties of cooking
- In our country, the most common types of canned beans are American red and classic white beans. For cooking the first course, you can use any.
- Also, legumes in cans can be of two types: in tomato sauce or without sauce in their own juice. This choice of product depends on the taste of the chef.
- Keep in mind that canned beans are different from their dry counterparts. As the dried fruit almost doubles in both weight and volume. A cup of dry beans equals two cans of canned stock. Usually one can is enough for a 3L pot of soup.
- Take any meat, fish or vegetable broth as the basis for bean soup. Chicken meatballs and even seafood are also great.
Canned White Bean Soup
Thick, rich and richly flavored soup with canned white beans. It is easy to prepare and perfect for a hearty meal for the whole family. If you don't have white beans, you can make red bean soup.
- Caloric content per 100 g - 189 kcal.
- Servings - 4-5
- Cooking time - 45 minutes
Ingredients:
- Canned white beans - 300 g
- Chicken broth - 1, 7 l
- Ground black pepper - a pinch
- Salt - 1 tsp
- Bulb onions - 1 pc.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Vegetable oil - 40 ml
- Fresh dill - 1 sprig
Cooking Canned White Bean Soup:
- Peel the potatoes, wash, cut into medium cubes and place in a pot of chicken stock.
- Peel the onions, wash, chop finely and place in a heated frying pan with vegetable oil.
- Peel the carrots, wash, grate on a coarse grater and add to the pan to the onion.
- Saute onions and carrots for 7-10 minutes until light golden brown and send them to a pot with potatoes.
- When the vegetables are almost cooked through, add canned beans to the soup.
- Season with salt and pepper and cook for 5 minutes.
- Turn off the heat and put finely chopped greens into the prepared soup with canned beans.
Bean soup with mushrooms
Soup with canned beans and mushrooms is an ideal dish for body and soul, perfect for fasting and vegetarians. You can cook soup with canned beans not only on the stove, but also in a multicooker, which will significantly save time.
Ingredients:
- Canned White Beans - 2 cans
- Champignons - 400 g
- Onions - 2 pcs.
- Garlic - 3 cloves
- Olive oil - 2 tablespoons
- Water - 1.5 l
- Salt - 1 tsp
- Ground black pepper - to taste
Cooking Bean Soup with Mushrooms:
- Wash the champignons, cut into 2 or 4 pieces, depending on the size. Leave small fruits intact.
- Heat olive oil in a skillet, add mushrooms and sauté over medium heat.
- Peel the onion and garlic, wash, cut into medium pieces and send to the pan with the mushrooms.
- Fry everything together, stirring occasionally until golden brown.
- Transfer the fried mushrooms and onions to a saucepan, add water, and add one can of canned beans. Drain the liquid from the beans.
- Bring food to a boil, season with salt and pepper.
- Put the second jar of beans in a blender bowl, after draining the juice, add a ladle of broth from the pan and beat everything with a blender until smooth.
- Transfer the mashed beans to the pot for a creamy, delicate texture.
- Bring food to a boil, simmer for 2 minutes, and remove mushroom bean soup from heat. Serve with croutons or croutons.
Bean and Chicken Soup
The soup with canned beans and chicken is delicious and easy to make. It will not leave indifferent any gourmet. If there is no chicken, you can cook soup with beans and any meat. For example, soup with canned beans and beef turns out to be tasty and nutritious.
Ingredients:
- Chicken fillet - 500 g
- Canned beans - 1 can
- Potatoes - 6 pcs.
- Onions - 1 pc.
- Red bell pepper - 1 pc.
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - a pinch
Making Canned Beans and Chicken Soup:
- Wash the chicken fillet, put it in a saucepan, cover with water and boil the broth. For a rich broth, place the meat in cold water.
- Remove the cooked chicken from the broth, cool and cut into pieces or cut into large cubes.
- Peel the potatoes, cut into cubes and dip in the boiling broth.
- Peel the carrots, wash and grate on a coarse grater. Chop the peeled onion into thin quarter rings. Heat oil in a skillet and sauté vegetables until golden brown.
- Peel the bell peppers from the seed box, chop finely and send to the pan together with frying.
- 5 minutes before the soup is ready, add the canned beans and the chicken pieces to the pot. Season with salt and pepper.
Bean soup with rice
Rich and delicious soup with canned beans and rice in tomato sauce. It is quick and easy to prepare, so even a novice housewife can handle such a soup.
Ingredients:
- Canned beans in tomato sauce - 350 g
- Potatoes - 3 pcs.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Salt to taste
- Peppercorns - 2 pcs.
- Vegetable oil - for frying
- Water - 1 l
Cooking Bean Soup with Rice:
- Peel the potatoes, wash, cut into cubes and place in a saucepan. Pour it over with water, put it on fire and cook for 10 minutes over medium heat after boiling.
- Peel, wash and cut onions into small cubes.
- Peel and grate the carrots on a medium grater.
- Heat vegetable oil in a frying pan, heat, put carrots and onions and fry over medium heat, stirring until light blush and soft.
- Put the vegetable frying in a pot with potatoes and continue to cook for 10 minutes.
- Open a can of canned beans and place them in a saucepan along with the tomato paste.
- Season with salt, pepper and cook the soup, stirring occasionally for another 5 minutes.
