Canned beans save a lot of time: they don’t need to be soaked or cooked. In addition, such beans hold their shape well and do not boil over. Cooking soup with these beans is a real pleasure. The variety of recipes allows you to delight your loved ones with a new first dish every few days.

General cooking principles

You can prepare bean soup using either broth or water. Both the satiety and taste of the dish depend on this. In any case, the beans are added five minutes before the end of cooking, since they are already ready.

For some recipes you need to use red beans; they give a nice color to the soup. After opening the jar, the beans should be rinsed under cool running water and allowed to drain thoroughly. Beans are combined with various greens in soups.

Quick hearty soup from canned beans with meat

Cooking time

calorie content per 100 grams

In just an hour you can prepare a very rich and vibrant soup, and its nutritional value is very popular with men.

How to cook:

Tip: If you have it, you can add the liquid from the olives to the soup. Then you won’t have to add salt to the soup; this will give it another new taste and aroma.

Canned Tomato Bean Soup

A simple recipe from world famous chef Gordon Ramsay. Exquisite and delicious!

How much time - 30 minutes.

What is the calorie content - 58 calories.

How to cook:

1. Chop the peeled onion as finely as possible. Finely grate the carrots without peeling. Wash and chop the celery stalk.
2. Heat the oil in a thick-bottomed saucepan and add all three vegetable masses here, stirring.
3. Season and cook for seven minutes, stirring frequently. Then add the thyme leaves, stir and cook for another two minutes.
4. Stir in the tomato paste and heat for a minute.
5. Rinse the beans, remove them from the jars, and add them to the saucepan. Stir. It is important that the beans are well drained first; no liquid is needed.
6. Cut the washed cherries in half and add them to the total mass.
7. Pour the specified amount of hot water over everything, stir, and cook for five minutes.
8. Add vermicelli here, stir, turn off the stove and cover the pan with a lid. You can serve it in about twenty minutes.

Tip: You can serve this soup with grated Parmesan on top, and it will also be delicious with fresh basil leaves.

Lenten white bean soup

Beans always help out all those who fast with their satiety. Simple ingredients can be used to make a nutritious soup.

How much time - 50 minutes.

What is the calorie content - 78 calories.

How to cook:

1. Peeled potatoes need to be cut into cubes.
2. Peel the onion, then finely chop it.
3. Grate the peeled carrots on a fine grater.
4. Fry the onions and carrots in oil in a frying pan, this takes about seven minutes.
5. The tomatoes need to be blanched (pour boiling water over them and then put into ice), remove the skin, puree them in a blender and add it to the frying pan. Season, stir, simmer for another seven minutes.
6. Place the potatoes in a saucepan and pour boiling water over them, cook for ten minutes. Then add all the frying from the frying pan, as well as the washed beans.
7. Cook for another five minutes, then add chopped garlic and herbs.

Tip: for a more pronounced taste, you can take red beans in tomato and add them to the soup along with the sauce.

Recipe with mushrooms

Tender mushrooms not only add a special taste to the dish, but also imbue it with an autumn aroma.

What is the calorie content - 68 calories.

How to cook:

1. Boil a small saucepan of water.
2. Clean the mushrooms and cut into large pieces.
3. Remove the skins from the potatoes and cut them into similar pieces. Place them together with the mushrooms in boiling water.
4. Chop the peeled onion into thin half rings, and finely chop the carrots as well. Place these products in a frying pan and fry them for six to eight minutes.
5. Add the fry to the pan ten minutes after boiling again.
6. After three minutes, add the beans, rinsed well under running water. Then add finely chopped greens.
7. Cook the soup for five minutes, season, turn off the stove. Let sit for at least fifteen minutes, then serve.

Advice: if you use wild mushrooms and not champignons, you need to first boil them separately, then rinse them, and only then add them with potatoes.

How to cook in a slow cooker

For this recipe you need to use red beans in tomato sauce. It will make the soup brighter and richer.

How much time - 40 minutes.

What is the calorie content - 74 calories.

How to cook:

1. Select the “Baking” mode and pour oil into the bowl of the device. Warm it up for five minutes.
2. Finely chop the peeled onion and put it in oil, fry.
3. Grate the carrots, after removing the peel, add to the onion when it becomes transparent.
4. After five minutes, stir in a spoonful of tomato paste.
5. Peel the potatoes, cut into cubes, add to the bowl with the rest of the ingredients.
6. Mix everything and cook until the multicooker signals the end of the program.
7. Then add all the beans here along with tomato sauce, season, pour the required amount of water, stir.
8. Select the “Extinguishing” mode for half an hour. After the end of the program, you need to add chopped peeled garlic and finely chopped cilantro. Let it brew for a few minutes.

Tip: to make it tastier, you need to pour a little water. The soup should be thick. In summer, you can add fresh tomato puree or corn, as well as chili pepper.

With chicken broth

Another simple and easy soup recipe made with chicken broth. The meat remains in it, and thanks to the cloves it acquires a new taste.

How much time - 1 hour 20 minutes.

What is the calorie content - 34 calories.

How to cook:

1. Pour water into a saucepan and place the washed legs in it.
2. Remove the skin from one onion and place it whole in the same pan.
3. Peel the carrots and cut them into large pieces, add them to the rest of the food.
4. Add spices and cloves, place on the stove and let it boil. Then cook for an hour, skimming off the foam.
5. After the time has passed, remove all products from the broth.
6. Peel the potatoes and cut them into medium-sized cubes, add them to the broth and cook for fifteen minutes after boiling.
7. Discard all components from the broth, except carrots and meat. Finely grate the boiled carrots. Remove the meat from the bones and cut into small pieces. Return these products to the pan.
8. Take the beans out of the jar, it’s better to take white ones, rinse them, and add them to the soup.
9. Finely chop the remaining onion and fry in oil, then add it to the pan.
10. Finely chop the greens and add them at the end of cooking. Turn off the stove, cover the soup with a lid, and let stand for ten minutes before serving.

Tip: to make the soup look brighter, you can use red onion.

In all recipes, canned beans can be replaced with regular ones. But it needs to be boiled until tender in a separate pan. The beans take a long time to cook. You can speed up this process like this: soak the beans for 8 hours in warm water, during which time you need to change the water several times.

Sometimes bean soups without meat are served with a boiled egg. You just need to cut it in half or into four parts and put it on everyone’s plate after the soup has been poured. This adds richness to the dish.

Canned beans will help out the housewife if she needs to quickly feed a large family. This is also a wonderful product that you can take with you outdoors and cook in a cauldron. Nutritious and delicious!

Step-by-step recipe for canned red bean soup.

canned beans - 1 can,

potatoes – 3-4 pcs.,

onions – 1-2 pcs.,

carrots – 1-2 pcs.,

tomato – 2 pcs.,

salt, pepper - to taste,

vegetable oil,

parsley.

- a hearty and nutritious first course. There are a huge number of bean soup recipes. They can be found on the menu of almost any nation in the world, which will pleasantly surprise us with their variety of cooking options.

Beans are a difficult product to prepare and take a long time to cook. Sometimes you have very little time to prepare dinner and therefore, you can replace regular beans with canned ones. Today we want to tell and show you how to make canned red bean soup.

They prepare very easily and quickly. In addition, the soup turns out delicious and retains all the beneficial properties of the products.

Thanks to our step by step photo recipe You won’t have any questions about how to make lean soup from canned beans.

Making canned red bean soup.

For cooking lean red bean soup First you need to pour 2.5 liters of water into the pan. Place a saucepan of water on the fire and bring to a boil.

Then peel the potatoes, rinse and cut into cubes. As soon as the water boils, send the potatoes to cook. Boil potatoes for 10 minutes, no more.

Meanwhile, wash and peel the onions and carrots. Finely chop the onion.

Cut the carrots into small pieces or grate them.

Next, wash the tomato and chop finely.

Open the can of canned beans, drain the liquid, and rinse the beans under running water.

Then fry the onion a little in a heated frying pan with vegetable oil.

Then add carrots to the onions and fry for 3-5 minutes.

Next, add the chopped tomato and fry for a few more minutes.

Then add beans to the pan. Mix everything well, fry for 2-3 minutes and remove from heat.

When the potatoes are ready, add the fried vegetables to the pan.

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 the 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 pre-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 golden a little (usually 2-3 minutes is enough for this), send 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 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;
• dry 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 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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Soup with canned beans is the simplest version of the first course, which is prepared in a matter of minutes. It can be endlessly improved to suit your taste, for example, by adding meat, vegetables, sauces, and favorite spices. In any case, it will be an ideal lunch option for the whole family.

Canned beans in soup go well with various types of vegetables.

Combining with red bell pepper, onion and potatoes gives the dish a special richness. To prepare the classic version you will need: a couple of tablespoons of tomato paste, 800 ml of water, oil, salt, spices to taste. And, of course, a can of canned red beans.

1. Potatoes are cut into small rectangles.
2. For frying, all chopped vegetables are brought to softness in refined oil. The process begins with onions, then carrots are sent to it, then peppers.
3. After about 7-8 minutes, tomato paste is added to the bowl, and everything is cooked together for a few more minutes.
4. The frying goes into a container with soft potato cubes.
5. The beans are washed with cold water and added to the soup.
6. If desired, you can add any spices and herbs to the dish.

It happens that beans from cans are slightly sour. In this case, 0.5 tsp is added to the soup 5 minutes before it is ready. granulated sugar.

Recipe with meat

For a more satisfying dish, add meat, for example, 250 grams of beef. In addition to the meat part, you will need: 600 grams of white beans, 2 white onions, 60 grams of tomato paste, a couple of garlic cloves, 2 tsp. mustard seeds, several potato tubers, 130 grams of bacon, salt and spices to taste.

1. Fry the garlic and onion until soft in a hot frying pan with oil.
2. When the vegetables become transparent, you can add mustard seeds and small slices of meat to them.
3. Together, the components are simmered over low heat for 25 minutes with constant stirring.
4. After the specified time has passed, tomato paste is added to the frying pan.
5. A liter of water is poured into the pan and brought to a boil. Immediately after the first bubbles appear, the contents of the frying pan, beans from a can without liquid, salt and potatoes cut into small cubes are added to the container.
6. The dish is cooked until done for about 25 minutes.

The bacon is cut into thin strips, fried until crispy in butter or melted butter and placed in each serving of soup before serving for lunch.

Soup with canned red beans and smoked meats

The thick, rich soup with smoked meats and beans is especially popular with the male half. To prepare, in addition to a can of canned red beans, you will need: 420 grams of smoked meats to your taste, one onion, tomato and carrot each, several potatoes, a couple of cloves of garlic, salt, butter.

1. Canned legumes, ready for use, are filled with water and boiled a little. The liquid is salted to taste.
2. Smoked meats cut into small cubes are fried in a bowl with any type of oil.
3. The meat is transferred to a separate container. Cook the chopped onion until golden. After this, add carrots grated on a medium grater and finely chopped tomato. The ingredients are simmered over low heat for several minutes.
4. Fried smoked meats are placed in a pan with beans. Potato cubes are also added there.
5. All that remains is to add the fried potatoes to the soup, add salt and pepper to taste and cook until the potatoes are completely cooked.

Before serving, the treat is sprinkled with finely chopped garlic.

Eastern style

A special mixture of spices and soy sauce will add oriental notes to bean soup. For it, you definitely need to use a pinch of cumin, nutmeg and allspice. You will also need to take: a can of red beans, 850 ml of vegetable broth, one carrot and onion, a couple of tomatoes and bay leaves, 40 ml of soy sauce, a pinch of salt, oil.

1. Chop onions and carrots and fry in fat or any type of oil.
2. Tomatoes are scalded with boiling water, seeds are removed and added to the vegetable mass. Simmer everything with the addition of a small amount of broth and bay leaves for 10-15 minutes.
3. Lightly simmer the beans and cumin in the remaining broth.
4. The contents of the frying pan, soy sauce and nutmeg are added to the pan with the legumes.
5. The dish is cooked for 5-7 minutes, at the end of the process it is lightly whipped with a blender.

The soup is served with white or black croutons.

Chicken soup with canned white beans

This simple, light soup will definitely please not only adults, but also the youngest gourmets. To prepare it you will need to take: a can of white beans, 1.3 liters of chicken broth and boiled meat from one breast, 1 egg, 2 potatoes, a bunch of fresh herbs, salt.

1. Boil a chicken egg hard.
2. Bring the broth to a boil, then add diced potatoes and poultry meat disassembled into fibers.
3. The soup will be ready when the potatoes are soft.
4. When finished, all that remains is to add salt to the dish.

Chicken broth is served with chopped egg and chopped herbs.

In a slow cooker

It is especially convenient and quick to cook bean soup in a multicooker using any model of device. For the dish under discussion we use: 4 medium-sized potatoes, a can of red beans, one onion and one carrot, 4 cloves of garlic, 40 ml of ketchup without additives, a bunch of cilantro, salt, oil.

1. In the “Baking” mode, bring the chopped onion to a transparent state. Next, grated carrots and ketchup are added to it. Stew all ingredients until vegetables are soft.
2. The required volume of water is poured into the multicooker bowl, potatoes and beans cut into medium-sized cubes are poured out along with the liquid from the jar.
3. Salt the dish to taste, adding seasonings.
4. The treat is cooked in the “Stew” mode for 35 minutes.

Before serving for lunch, each bowl of soup is generously sprinkled with finely chopped fresh cilantro.

Canned beans in tomato sauce

Tomato sauce goes great in canned red bean soup. The finished dish is light and dietary. For it you use: 1 onion and carrot, 400 grams of canned beans, 6 potatoes, a pinch of salt and ground pepper, butter.

1. Diced potatoes are placed in boiling water and cooked until tender.
2. If you want to reduce the calorie content of a dish, then you can simply chop the vegetables in any convenient way and leave them raw. If there is no such goal, then it is better to fry the onions and carrots in a small amount of any oil.
3. The contents of the jar along with the liquid are added to the pan with the potatoes. This is where the frying goes.
4. The soup is salted, peppered and cooked for another 15 minutes.

Before serving, you need to give the treat time to brew a little.

A simple and delicious creamy soup recipe

On a cold, damp day, there is nothing better for lunch than thick creamy soup. It warms perfectly and quickly satisfies hunger, and is very easy to prepare. For the treat you will need to use: 2 cans of red beans, one each of onion, sweet pepper and carrot, 2 garlic cloves, 5 tomatoes, 1.5 tbsp. tomato paste without additives, 800 ml vegetable broth, 3 drops Tabasco sauce, oil, salt.

1. The tomatoes are doused with boiling water and the skins are removed.
2. Finely chopped onions are fried in oil until soft, after which sweet peppers, carrots and garlic are added.
3. After another couple of minutes of frying, put the tomatoes, cut into 4 parts, into the frying pan along with the released juice. All ingredients are simmered for a couple more minutes.
4. The contents of the frying pan are transferred to a saucepan with boiling broth, half of the washed beans, tomato paste, and salt are also sent there. The soup is cooked over low heat for 25 minutes.
5. Next, the mass is removed from the stove and pureed.
6. The remaining beans are added to the soup, after which it is brought to a boil again and turned off.

Bean soups are hearty and tasty, and using canned beans is not only a way to save time, although this is also important.

It is the canned legumes that give it a specific “hearty” taste, which is impossible to describe in words.

If we compare the cooking time, then by using canned food and using stew instead of fresh meat, you will spend no more effort than on scrambled eggs.

Canned bean soup - general principles of preparation

Soups from canned beans are prepared in broths cooked from various types of meat and poultry. To prepare dietary bean soup, use vegetable broth. A quick, tasty and rich soup made from canned beans can be cooked with stew.

Beans are taken both white and red, and canned in tomatoes they are used to make an equally tasty tomato soup, to which you do not need to separately add tomato puree or fresh tomatoes.

In addition to beans, vegetables are also added to such soups: carrots, onions, celery. They are prepared for frying, or added by randomly cutting them raw. Potatoes may not be used.

Bay leaves, ground or ground black pepper are used as seasonings and spices. In the “Austurian fabada” they put a “bouquet of garni” - tied with a thread into one small bunch of spices.

Also, to add flavor to the soup, add chopped or fried garlic and fresh herbs.

“Asturian fabada” canned bean soup

Ingredients:

400 grams (one can) white beans;

One liter of chicken broth;

Fresh or frozen bell pepper – 1 pepper, or 3 tablespoons. spoons of chopped ice cream;

Three small cloves of garlic;

350 grams of boiled ham;

50 ml clarified olive oil;

Six medium slices of white bread;

20 grams of natural butter;

Two tables. spoons of chopped parsley;

“bouquet garni” (a bouquet consisting of fresh spices: bay leaf, celery, parsley and caraway).

Cooking method:

1. Peel the onion and garlic, remove the seed capsule from the sweet pepper.

2. Cut the onion and bell pepper into small slices and fry in olive oil heated in a frying pan until soft.

3. Add diced ham, chopped garlic, cook everything together for four minutes.

4. Transfer the beans from the jar into the pan, pour all the gravy there, add chicken broth, a “bouquet” of spices and after boiling, cook for 5-6 minutes.

5. Remove about a glass of beans from the pan, mash them into a puree with a spoon or masher and put them back.

6. Transfer the onion and pepper into the pan from the frying pan, add salt and pepper a little. Bring to a boil over medium heat and cook for another six minutes.

7. Remove the bouquet garni from the soup, pour the finished canned bean soup into bowls and serve, putting a piece of toasted white bread in each bowl and sprinkling with herbs.

“African” canned bean soup with apples

Ingredients:

600 ml light poultry broth;

Two heads of white bitter onion;

230 grams of red beans (canned);

One large green apple, sour;

Three tablespoons of natural 72% butter;

75 ml heavy (preferably homemade) cream;

One table. spoon of wheat baking flour;

A third of a teaspoon of curry;

Ground white pepper, salt to taste.

Cooking method:

1. Cook, or if you already have it ready, bring the chicken broth to a boil, put the beans in it and cook for ten minutes. Once cooled slightly, blend the soup with an immersion blender.

2. Fry the onions in butter until translucent, add a peeled apple cut into small cubes, and simmer for seven minutes.

3. Sprinkle the contents of the pan with flour and curry and, after mixing well, set aside to cool.

4. Transfer the apple stewed with onions into a saucepan with soup, bring to a boil and keep for ten minutes over low heat.

5. At your discretion, add pepper, fine salt and season the soup with cream.

Quick hearty canned bean soup with stew

Ingredients:

0.5 l can of colored beans;

One small head of “sharp” onion;

Five potatoes;

One carrot;

One, 0.5 liter can of beef stew;

Bay leaf – 1 leaf;

4 black peppercorns.

Cooking method:

1. Place the peeled onion in a saucepan with three liters of cold filtered water and boil.

2. Place potatoes cut into medium slices, bay leaves, peppercorns and carrots chopped into thin rings into boiling water. It is more convenient to cut carrots that are too thick into strips.

3. When the vegetables are only half ready, transfer the beans, along with all the liquid, to the pan, add the stew and cook until done.

Canned bean soup – “Peasant”

Ingredients:

Half a chicken carcass;

Canned colored beans - one can;

Large onion;

Carrot – one, medium size;

Five small potatoes;

Two tables. spoons of finely chopped dill;

Table salt;

One bay leaf.

Cooking method:

1. Chop the chicken into large pieces, add two liters of filtered water and cook the broth, adding a little salt.

2. Chop the carrots and onions into smaller pieces, and cut the potatoes into medium-sized slices or cubes.

3. Dip the chopped vegetables into the broth with the almost finished chicken meat and cook at low boil until the potatoes are ready.

4. About seven minutes before the end, add the beans without marinade and a small bay leaf.

5. Add about a couple of tablespoons of chopped dill to the finished soup.

Canned Tomato Bean Soup

Ingredients:

500 grams of beef, brisket;

Half a liter can of beans in tomato;

Potatoes – 2 tubers;

A small head of bitter onion;

Two carrots;

Table. a spoonful of sunflower, unrefined oil;

Two sprigs of dill;

Three sprigs of parsley;

Three bay leaves;

Two allspice peas.

Cooking method:

1. Rinse the meat well, fill it with three liters of cold water and set it to maximum heat. Having brought to a boil, drain the first water, rinse the meat, again pour in the same volume of water and bring to a boil. After boiling, cook the meat for an hour and a half, skimming off the rising “cook” from time to time. 15 minutes before the end, add bay leaves and allspice. Remove the beef from the broth, break the meat into small pieces and place back into the pan.

2. Fry the onion in vegetable oil until a soft golden crust forms, add coarsely grated carrots and continue frying until they soften.

3. Dip the potatoes into the broth, it is best to cut them into centimeter cubes, boil until half cooked and add the sautéed onions and carrots.

4. When the potatoes have softened, add the canned beans and bring to a boil again.

5. Dip finely chopped herbs into the boiling soup and remove the pan from the stove.

6. Cover tightly with a lid, you can throw a thick, clean rag over it and let the tomato soup brew for an hour.

Bean-cheese soup made from canned beans

Ingredients:

One can of white beans without tomato;

300 grams of canned red (colored) beans;

200 gr. good processed cheese;

Celery – 2 roots;

Two medium carrots;

Head of bitter onion;

Two medium cloves of garlic;

200 ml dry white non-acidic wine;

75 ml refined olive oil.

Cooking method:

1. Peel the vegetables, rinse thoroughly under the tap and chop: cut the onion into small pieces, chop the carrots and celery into small strips.

2. Fry the onion in a frying pan in oil until slightly translucent, add the carrots and celery and continue frying for another eight minutes.

3. Pour in all the dry wine, stir and simmer, stirring constantly over medium heat for ten minutes.

4. Dissolve the processed cheese in one and a half liters of boiling water, place the fried vegetables in the cheese broth and bring to a boil.

5. After the soup boils, place the beans, washed and dried in a sieve or colander, into the pan and add table salt and pepper at your discretion.

6. Simmer the cheese bean soup on the stove for five minutes.

7. Then add the pressed garlic and, turning off the heat, let the soup brew for a quarter of an hour under the lid.

Canned bean soup with smoked fish

Ingredients:

Sweet onion head;

Half a head of garlic;

Celery stalk;

Small carrot;

Two tables. spoons of olive or other highly refined oil;

A liter jar of salted tomatoes;

2 tbsp. l. Mexican seasoning "Chipotle";

Two liters of any broth or vegetable broth;

One and a half cans of canned beans, white;

450 grams of smoked cod fillet.

Cooking method:

1. Dice the carrots, onions, celery and sauté the vegetables in refined olive oil. Add finely chopped garlic and fry until it softens.

2. Beat crushed canned peeled tomatoes with Chipotle seasoning into a homogeneous puree.

3. Mix the pureed tomatoes and sautéed vegetables with the broth and quickly bring to a boil. Reduce the heat to medium, let it sit for five minutes, reduce it further and simmer over low heat for fifteen minutes.

4. Drain the filling from the canned food, dip the beans into the soup and cook until tender.

5. When the beans are completely softened, beat half of the soup into puree with an immersion mixer and, combining it with the main soup, boil.

6. When serving, place the fish in pieces on bowls with soup and sprinkle the dish with finely chopped cilantro.

Lenten canned bean soup

Ingredients:

400 gr. potatoes;

300 gr. canned beans (any);

One and a half onions;

Two large ripe tomatoes;

Small carrot;

Four sprigs of fresh parsley.

Cooking method:

1. Transfer the beans from the jar to a colander, rinse with a thin stream of running water and dry a little.

2. Fry finely chopped onion and grated carrots in low oil until amber in color. Add ripe tomatoes cut into small pieces and continue frying. After three minutes, add the legumes from the colander to the vegetables, stir and simmer for another three minutes.

3. Place the potatoes, cut into large slices, into boiling water (two liters). When the potatoes are half-cooked, add the prepared vegetable dressing, ground pepper, a little salt to the broth, taste it, and bring the canned bean soup to readiness.

4. A couple of minutes before the end, add chopped parsley to the soup.

Canned bean soup - tricks and useful tips

Potato soup made from canned beans with stew will become more flavorful if you add a couple of bouillon cubes when adding legumes, and at the end of cooking add finely chopped dill to the soup.

You can balance the taste of the soup by using different types of meat to prepare the broth.

Canned bean soup cooked with vegetable broth will be more rich if you add lard cut into small pieces during the cooking process.

If soups made from canned beans, after adding frying, are simmered over low heat rather than boiled, they will be much tastier.

You should not add a lot of seasonings to such soups; use no more than three types. In principle, you can generally get by with just crushed coriander; it is ideal for legume dishes. Add it at the same time as adding the beans and it will not be noticeable in the finished soup, but will leave a soft, persistent aroma and taste.

Many people refuse soups and dishes made from legumes, fearing bloating or other similar troubles. If there are no special medical problems, give up bread; it is the yeast contained in it that most often causes bloating.