Beans are a nutritious and healthy product with a high protein content.
Red bean soups are always fragrant, tasty and bright.
Add to your diet new dishes from the selection of the most interesting recipes for red bean bean soup.
Red bean soup - general principles of preparation
Bean soup is cooked with and without meat, as beans contain protein and in itself is an excellent alternative to replace meat products for vegetarians or during fasting.
For the preparation of soups, both dry beans and canned are used. In the case of preservation, the time taken to cook the soup is significantly reduced - so the hostesses say. In fact, with dry beans, special efforts are not required. The main thing is to soak it a few hours before cooking, and then boil until half ready in plenty of water. One way or another, the soup turns out to be tasty with both dry and canned red beans.
Usually vegetables are placed in soups: onions, carrots, garlic. Rarely add potatoes. Beans also go well with cheese products, spices, herbs, mushrooms.
To make the soup tastier and more nutritious, vegetables are pre-passaged in oil, and then added to the broth along with beans.
Soup is served mainly with sour cream.
1. Thick bean soup of red beans and meat in a pot
Ingredients:
• kilogram of beef;
• 200 grams of red beans;
• one eggplant;
• liter of meat broth;
• 6-7 potatoes (approximately 800 grams);
• 70 g of tomato paste;
• clove of garlic;
• onion;
• carrot;
• spices, salt, hops-suneli;
• green basil, cilantro;
• for serving sour cream and fresh tomatoes.
Cooking method:
1. Choose beef based on your preferences. If you prefer fatty, saturated soup with a thick, rich broth, then it is better to choose beef with fatty layers, for example, ribs. If you want a less high-calorie dish, it is better to take lean meat, pulp.
2. Cut the meat into small cubes, with a side of about 3-4 cm.
3. Peel all the vegetables and cut them: potatoes, eggplant, carrots into large cubes, garlic slices, onions - half rings.
4. Soak the beans for an hour, then rinse and boil until half cooked.
5. Salt and season the broth with spices, mix it with tomato paste.
6. We distribute all the ingredients in portioned pots. We put vegetables and beans in a chaotic manner, put the meat in the middle. Fill the broth.
7. We put pots of soup in an oven preheated to 160 degrees for an hour and a half.
8. Serve, garnished with chopped basil and cilantro.
2. Red bean soup with tomatoes in a slow cooker
Ingredients:
• a pound of chicken;
• 230 g of red beans;
• chili pepper pod;
• two potatoes;
• bow;
• two tablespoons of tomato paste;
• two large tomatoes;
• vegetable oil;
• salt, spices;
• greenery;
• clove of garlic.
Cooking method:
1. Rinse the beans, pour 2-4 hours with cold water.
2. Cut the washed chicken into large pieces, dry.
3. Pour vegetable oil into the multicooker bowl, spread the meat, fry in the "Frying" mode.
4. Add half the onion rings, continue cooking in the same mode.
5. As soon as the onion softens and acquires an appetizing golden color, add chopped garlic, fry 5 minutes until the garlic aroma is characteristic.
6. Add the diced tomatoes and tomato paste, mix, cook in the "Frying" mode for another 15 minutes.
7. Put the beans washed again, cubes of potatoes, mix.
8. Pour a liter or two of water, depending on how thick the soup we want to get. Sprinkle salt and spices.
9. Cook the red bean soup in the "Soup" or "Stew" mode for an hour and a half.
10. 10-15 minutes before being ready, put chopped chili peppers and finely chopped greens in a dish.
3. Bean red bean soup with vegetables on meat broth
Ingredients:
• 1.2 liters of meat broth;
• onion;
• carrot;
• 50 grams of parsley roots;
• two potatoes;
• 300 g of red beans (cons.);
• clove of garlic;
• spices, salt, herbs;
• croutons for serving or 400 g of bread and butter for making croutons.
Cooking method:
1. If there are no prepared croutons, cut the bread into small cubes or straws. We heat the oil in a frying pan, fry the bread until golden brown and lightly crunch, transfer the croutons to a paper towel so that the glass has excess oil.
2. Put crushed parsley roots and chopped carrots into another pan, add both ingredients until soft.
3. Pour in a third of a glass of broth, put finely chopped onions and garlic, salt, and pepper. Stew the bulbs until transparent.
4. In the remaining broth, put the cubes of potatoes, boil until tender.
5. Pour potatoes into the blender bowl with the broth, vegetable passivation, achieve uniformity.
6. Transfer the soup puree back to the pan, add canned beans.
7. Bring to a boil over low heat, season if necessary, add herbs, cook for 5 minutes and turn off the gas.
8. Serve the soup with fresh croutons.
4. Red bean soup with mushrooms
Ingredients:
• half of the chicken;
• a can of red beans;
• 200 grams of champignons;
• onions, carrots;
• potato - 3-4 tubers;
• dill, salt, laurel leaves.
Cooking method:
1. Fry, salted, half the onion rings with sliced mushrooms until cooked.
2. Boil the chicken until cooked.
3. Spread potatoes and grated carrots in small sliced broth.
4. Once the vegetables are cooked, add pieces of meat, mushroom passivation, and beans without liquid to the soup.
5. Put fresh herbs, spices, salt to taste, throw a couple of bay leaves.
6. Cook for 5-8 minutes. Serve with sour cream or mayonnaise.
5. Bean soup with canned red beans and cheese
Ingredients:
• a can of white beans (natural);
• a can of red beans (natural);
• 200 grams of cream cheese;
• two celery roots;
• onion;
• garlic, olive oil;
• one and a half liters of water;
• salt pepper;
• 200 ml of dry wine (white).
Cooking method:
1. Cut the onions and celery into small pieces.
2. Fry both ingredients in hot oil, first spread the onion and fry it until soft, then add the celery, fry for 2-3 minutes.
3. Pour wine to the vegetables, simmer over low heat, stirring occasionally, 10 minutes.
4. Boil water in a saucepan, spread the processed cheese, mix.
5. As soon as the cheese broth boils, we spread both types of beans without brine, vegetable frying, salt and spices.
6. Tomim 5 minutes, not allowing to boil.
7. In the prepared bean soup of red beans, put chopped garlic, insist, turning off the gas, 10-15 minutes.
8. Serve with herbs.
6. Red bean soup with smoked meats in a slow cooker
Ingredients:
• a glass of red beans;
• 150 grams of smoked bacon;
• three cloves of garlic;
• a third of a glass of tomato sauce;
• 30 ml of olive oil;
• three stalks of celery;
• chili pod;
• bow;
• spices, salt;
• peas of black and allspice;
• two carrots;
• 250 grams of smoked sausage.
Cooking method:
1. Soak the beans in the evening, on the eve of cooking the soup. Rinse the beans, put in a pan, pour two liters of water. Cook for about 30-40 minutes.
2. Cut the onion into small cubes, chop the garlic and chili.
3. Pour the oil into the multicooker, set the "Frying" mode, wait until the oil warms up.
4. Spread the onion, fry for a couple of minutes, add chili and garlic, give everything together for 2-3 minutes.
5. Add the carrots, cut into strips, fry it until soft, 5 minutes.
6. We send finely chopped celery to the vegetables in the bowl, fry until a slight blush and immediately pour the tomato sauce.
7. Here we put spices, pepper and salt.
8. Switch the multicooker to the "Extinguishing" mode, simmer the ingredients in it for 5 minutes.
9. Add the pieces of bacon and uncooked sausage fried in a pan, put the boiled beans.
10. Pour boiling water of the desired density.
11. Cook for 30 minutes by closing the multicooker lid.
12. Serve with sour cream and herbs.
Red bean soup. Red Bean Bean Soup - Tips & Tricks
You can adjust the density of the soup based on your preferences. Some people like when there is more broth, others like thick soups.
Add spices wisely, they are only needed to add flavor and a pleasant taste, and not to overshadow the taste of the main ingredients of the soup.
Red bean bean soups prepared in a cauldron, slow cooker or in the oven are more aromatic and rich.
