How to make canned bean soup. Canned bean soup will save you time

Beans go well with almost any vegetable. And there is nothing easier than cooking a hearty and tasty bean soup, especially from canned beans. I took the recipe from the photo when I cooked bean soup today. This is a basic recipe, what is called “without everything”: just beans, potatoes, some vegetables, tomato and spices. Using it as a basis, you can replace the water with broth - vegetable for a lean soup, meat or chicken for a more satisfying option. And even if you don’t have chicken or meat, I’ll show you one way to do without them. At the end, you will experience an instant transformation of the lean soup into meat soup. Although I’ll warn you right away: the magic is very simple and most likely you already know it very well.

• 1 liter of water or broth (any you like),
• 1 can of canned beans,
• 2 large potatoes (or 3 medium ones),
• 1 medium sized carrot
• 1 small onion
• 1/3 sweet red pepper,
• Vegetable oil for frying,
• 1 teaspoon of tomato paste (or 2 fresh tomatoes or in their own juice),
• Salt to taste
• Ground pepper, dried herbs, bay leaf

How to make soup with canned beans

The soup cooks very quickly. We will conduct a short simultaneous game session: while the potatoes are boiling, fry the vegetables in a frying pan until fully cooked. To speed up the process, boil water in a kettle. We need one liter.

Next according to plan is peeling the vegetables. How long will it take you to peel two potatoes, one carrot and one onion? Five, seven minutes? I calculated that I peeled the potatoes in exactly three minutes. Daily exercises at the stove were not in vain! Cut the potatoes into cubes. It can be large, it can be smaller. Put it in a saucepan.

Fill with hot water. Place on the stove to cook for 10 minutes after boiling.

Place a frying pan on the second burner. Pour in vegetable oil. Chop the peeled and washed onion finely and put it out to fry. The heat is medium, you want the onions to lightly golden and give a delicious aroma.

Meanwhile, grate the peeled carrots. If you want to get straws like mine, buy a Korean grater. But even on a regular one it turns out quite nice. We cut the sweet pepper into the same strips, not forgetting to remove the seeds and cut off the white parts from the inside. Put everything in a frying pan, mix with onions, heat for a couple of minutes, add 2-3 tablespoons of water, cover with a lid and simmer until tender - 5-7 minutes.

The potatoes and the fry were cooked at the same time. Place vegetables in a saucepan.

We don't need to cook the beans, they are canned. I make sure to rinse it under running water and then put it in a saucepan.

Add a teaspoon of tomato paste or a tablespoon of any tomato sauce here. Or finely chopped tomatoes.

Stir, add salt, spices, pepper. Place on the stove and bring to a boil. Turn it off. Place bay leaf in a saucepan.

Pour it into plates. Sprinkle with fresh herbs.

And all that remains is to fulfill the promised hocus pocus. For these purposes, I have a piano in the bushes, or, to be more precise, two finely chopped sausages fried in a frying pan.

Pour a generous portion of sausages onto my husband's plate. And we listen to well-deserved compliments.

1. If your tomato paste is sour, add half a teaspoon of sugar to the soup. The soup will not be sweet, but sugar will neutralize the acid.
2. If you want the soup to have a thicker structure, add a tablespoon of flour to the roast, stir and heat for a minute, and only then add the roast to the soup.
3. If you want beans to be the dominant ingredient in the soup, add not one, but two cans, as manufacturers are now trying to save money by often replacing half the beans with water in canned goods.

easycookschool.com

Chicken soup with canned beans

A simple and very quick soup can be a real salvation for many housewives when they need to quickly feed a hungry family a hot, delicious lunch. The soup is not only quick to prepare, but also very easy. In addition, the ingredients for it need to be quite affordable, and therefore every housewife can use the recipe. Even novice housewives can cope with the preparation.

Chicken soup with canned beans and potatoes

• chicken fillet – 1-2 pcs.;
• potatoes – 3 pcs.;
• carrot – 1 pc.;
• garlic – 2 cloves;
• onion – 1 pc.;
• tomato paste – 2 tbsp;
• olive oil – 1.5 tbsp;
• mixture of peppers - to taste;
• salt - to taste;
• parsley.

Cut the chicken fillet into pieces and add water and let it cook. At this time, peel the carrots, garlic and onions.

Cut the onion into cubes and grate the carrots. Fry the onions and carrots until golden brown in olive oil, adding finely chopped garlic to the pan.

When the vegetables are golden, add a little pepper mixture to them, as well as tomato paste. Stir and fry everything together for about one minute.

Peel the potatoes and cut into small cubes. Remove the cooked chicken fillet from the broth and cut into small cubes.

Add chicken and chopped potatoes to the broth. Then add the fried vegetables and cook the soup until the potatoes are ready. At the end of cooking, add canned beans, and don’t forget to salt the soup.

Sprinkle the finished soup with chopped herbs.

Chicken soup with canned beans and boiled egg

• canned beans - 1 can;
• chicken fillet – 1 pc.;
• water – 1.5 l;
• egg – 1 pc.;
• green onions;
• bay leaf – 1 pc.;
• potatoes – 2 pcs.;
• salt - to taste;
• dill;
• onion – 1 pc.;
• pepper - to taste.

Wash the chicken fillet and place it in a saucepan. Fill with cold water. Add a peeled whole onion to the meat, as well as a sprig of green dill. Place the pan on the fire. When it boils, skim off the foam and simmer the chicken broth for 15 minutes over low heat.

When the broth is ready, remove the onion and dill and discard them. Also remove the chicken fillet and place it on a plate. Add diced potatoes to the hot broth. Cook for about 10 minutes.

At this time, boil the egg, cool and cut into small cubes. Also cut the slightly cooled meat into cubes or separate it into fibers with your hands.

Add canned beans to the soup after draining the liquid. Cook the soup for about 5 minutes.

Then add the chopped egg and chicken fillet to the soup. Also add chopped dill and finely chopped green onions. Let the soup simmer a little.

When serving, if desired, you can add a little very finely chopped garlic to each plate.

Chicken soup with canned red beans and bacon

• onions – 2 pcs.;
• fresh basil;
• bacon – 250 gr.;
• carrots – 2 pcs.;
• Italian herbs - to taste;
• olive oil;
• chicken breast – 2 pcs.;
• pepper - to taste;
• cherry tomatoes – 18 pcs.;
• canned red beans - 1 can;
• salt - to taste;
• celery – 1.5 stalks;
• tomato paste – 2 tbsp.

Cut the onion, carrots and celery into small cubes. Heat olive oil in a saucepan and add chopped vegetables. Fry the vegetables for about 10 minutes.

Cut the chicken into small pieces and fry in a frying pan until a light golden crust appears. Place the fried chicken and chopped bacon into the pan with the vegetables. Continue to fry everything for five minutes.

Now add salt and spices. Also add tomato paste to the pan. Mix everything well. Place the beans and liquid into the pan.

Add enough water until the soup has the desired consistency.

Bring the contents of the pan to a boil. Add chopped basil and simmer the soup for 10 minutes.

kakprigotovim.ru

Canned bean soup is a hearty first course with rich flavor.

Canned bean soup is a good option for a hearty, quick lunch. After all, the advantages of using canned beans are obvious: they do not need to be soaked and boiled for a long time. Just open the jar and pour the contents into the soup.

Canned beans are usually made with the addition of water, salt and sugar, and sometimes tomato paste. Most often you can find white and red canned beans on sale. It is believed that this product retains up to 80% of the beneficial components contained in fresh beans. And as you know, these legumes are rich in proteins, vitamins, microelements and active substances. Regular consumption of beans reduces cholesterol levels, cleanses the body, strengthens blood vessels, and has a beneficial effect on the condition of the skin. In addition, beans remove excess fluid from the body and relieve swelling.

Bean soup can be either lean or cooked in meat broth. The first option is suitable for dietary nutrition, the second will be a hearty and healthy lunch. All kinds of vegetables are used as additional ingredients for bean soup: potatoes, onions, carrots. Add mushrooms, smoked meats, spices and herbs.

The prepared soup is served with sour cream, garlic, fresh herbs, croutons and croutons. For piquancy, add red hot pepper rings.

Meat soup from canned beans in tomato sauce

Thick, rich soup with rich flavor. To prepare it we use meat, canned beans, broccoli, carrots, onions, and potatoes. Thanks to canned beans, the soup cooks faster than using dry beans, which need to be soaked and cooked for a long time. Broccoli can be taken frozen or fresh. Add spices to taste; it’s good to add some finely chopped fresh herbs at the end of cooking the soup.

• beans in tomato - 1 can;
• pork on the bone - 1 kg;
• carrots - 1 pc.;
• broccoli - 800 g (can be frozen);
• onions - 2 pcs.;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• salt, bay leaf, pepper;
• vegetable oil.

1. We wash the meat and place it in a pan with water. Cook until the pork is ready, removing the foam in a timely manner. Then remove the meat from the broth and cut into pieces. Strain the broth.
2. Peel the vegetables, cut into cubes, finely chop the onions and carrots. Fry in vegetable oil. Add beans and add together with tomato sauce. Mix the ingredients. Simmer for a couple of minutes.
3. Bring the broth to a boil, add potatoes, add salt, pepper, and spices to taste. Cook for 10 minutes.
4. Rinse the broccoli florets. Add to soup. We also send chopped meat here. Stir and bring to a boil.
5. Add the roasted vegetables, cook for about 3 minutes, turn off the stove. Let the soup brew for 15 minutes and pour into bowls.

Canned red bean soup in a slow cooker

This bean soup is especially good to prepare in cold weather - it warms you up perfectly and lifts your spirits. Let's make it with chicken broth, for which we need fillet, but you can take any part of the chicken, for example drumstick. To enrich the taste of the dish, add bell peppers, spices, and aromatic herbs to the soup. This soup can be made not only from canned beans. Green pods, especially in the summer, and dried varieties of different varieties are also perfect.

• chicken - 400 g;
• potatoes - 2 pcs.;
• red beans - 1 can;
• tomato - 2 pcs. (or tomato paste);
• carrots - 1 pc.;
• salt, pepper, bay leaf;
• vegetable oil;
• greenery.

1. Wash the chicken and cut into pieces.
2. Pour oil into the multicooker and activate the “Baking” mode. Lay out the meat, fry for 20 minutes with the lid closed, periodically opening and stirring the chicken.
3. Peel the vegetables, finely chop the carrots and onions. Add to the chicken, cook for 20 minutes on the same mode.
4. Wash the tomatoes and potatoes and cut them into cubes.
5. Drain the liquid from the beans.
6. Place the remaining ingredients in a bowl: potatoes, tomatoes, beans.
7. Pour boiling water up to the permissible limit, add salt and pepper (you can add spices to taste).
8. Activate the “Extinguishing” mode for 2 hours.
9. 15 minutes before the end of cooking, open the lid, add bay leaf and chopped herbs.
10. Serve the finished soup with fresh sour cream.

Chicken soup with canned white beans

This flavorful and satisfying lunch dish is made with chicken broth. The main ingredient of the soup is canned beans; we chose the white variety. This dish is classified as a dietary dish; the soup is ideal for a children's menu. You can use frozen or dried beans if desired. The latter should first be soaked in water for several hours and then boiled.

• white beans - 1 can;
• chicken fillet - 1 pc.;
• onion - 1 pc.;
• egg - 1 pc.;
• potatoes - 2 pcs.;
• green onions, dill;
• garlic - 2 cloves;
• Bay leaf;
• salt pepper.

1. We wash the fillet, boil until tender with one onion and several sprigs of dill, removing the foam during the cooking process. Remove the chicken, cool, and cut into pieces. Remove dill and onion. Strain the broth.
2. Boil the egg, cool, peel and cut into cubes.
3. Peel the potatoes and cut them into cubes.
4. Chop the garlic and finely chop the greens.
5. Bring the broth to a boil, add the potato pieces. Cook for 5 minutes
6. Add canned beans (without liquid), chopped egg, chopped fillet, salt and pepper. Bring to a boil again.
7. Add chopped herbs to the soup (reserve some for serving), bay leaf, cook for 5 minutes.
8. Serve the soup in portions; add a little chopped garlic and remaining herbs to each plate.

Now you know how to make canned bean soup using a recipe with a photo. Bon appetit!

Canned bean soup is quick, tasty and very nutritious. To prepare this second dish, you can use either red or white beans. You can cook bean soup using meat broth, but the lean version, which uses only legumes and vegetables, is also tasty. Experienced chefs will tell you how to make tasty soup from canned beans:

• It’s good to add smoked meats to bean soup: ribs, brisket, loin, smoked wings are also suitable. These products will give the dish a unique taste and aroma.
• Canned beans can be replaced with dry ones. It should first be soaked in water for several hours, then the liquid should be drained and the beans should be boiled until tender.
• The taste of bean soup is favorably emphasized by spices. Use bay leaf, black pepper, garlic, fresh or dried herbs.
• If you use tomatoes to prepare soup, first pour boiling water over them and remove the skin - this will make the dish more tender.
• When choosing canned beans, pay attention to the composition of the product. It is better if only salt, sugar and water are used to prepare it, rather than adding various spices and preservatives.
• High-quality canned beans should have a dense structure and not fall apart. The cloudy color of the liquid, sediment and suspension in the jar makes the product dangerous for consumption. It is better to refrain from adding such beans to the soup.

101eda.ru

Bean soup made from canned red beans

This soup often comes to my rescue when I need to quickly prepare a first course for lunch. And considering that the soup turns out tasty and satisfying, this recipe simply must be in your notebook. Vegetarians will especially like it, since it is prepared without meat, and sautéed vegetables and canned beans add satiety and taste.

According to vegans, beans contain quite a lot of plant proteins, so they can, in fact, completely replace meat in our diet. I cannot be so categorical in my judgments and will remain in my opinion: it will be healthier to stick to a balanced diet and not rush to extremes. Moreover, this also applies to the diet of young children and pregnant women, who, due to their convictions, refuse meat and dairy products. I am sure you will appreciate this lean soup with beans and mushrooms.

But such a soup will definitely not cause any controversy, so you can eat it both during fasting and during a fasting diet. Well, if your husband categorically refuses meatless dishes, then so be it, put a piece of boiled meat or a couple of smoked sausages on his plate. My girlfriend, for example, does this to avoid disagreements. Pay attention to this recipe for bean soup with vegetables.

In addition, the soup is prepared very quickly, the main thing is that you have a strategic supply of canned beans in the kitchen. If you don’t have such a jar in the house, you will have to cook dry beans, but this is a different recipe and a completely different cooking time. Let's start preparing bean soup from canned red beans, the recipe with photos is already waiting for you below.

– carrots (medium) – 1 pc.,

– beans (red, canned) – 1 can,

– oil (vegetable, refined) – 1 tbsp.,

– tomato paste – 1 tbsp.,

– whole wheat flour – 1 tbsp,

– sea or table salt (finely ground), spices.

First, prepare the vegetables for the soup. We wash them thoroughly to remove sand and then peel them.

Grind the carrots on a large mesh grater.

Chop the onion into medium pieces.

Pour oil into a heated frying pan, then add vegetables and sauté over medium heat for 5-6 minutes.

Pour water into the pan, bring it to a boil and add the diced potatoes.

After 10 minutes, add the sautéed vegetables into the pan and simmer the soup for about 10 minutes.

Now, in fact, we dilute the tomato paste in a small amount of warm water and also add it to the soup, boil it for 4-5 minutes.

Add salt and spices to taste. I think you will be simply crazy about this delicious soup with sausage and beans; I have already prepared a recipe with photos for you.

Lastly, add sifted flour to the soup to thicken it, boil for 5 minutes, and remove from heat.

Add chopped greens.

Let the soup brew for 15 minutes, and pour bean soup from canned red beans, I hope you liked the recipe with photos, into plates. If you don’t have any time at all, but need to cook, then this recipe for bean soup in a slow cooker will help you.

DIY chicken sausage recipe

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.

Bean Soup Recipes

canned bean soup

40 minutes

55 kcal

5 /5 (2 )

The presence of first courses in the diet of a healthy person is extremely necessary. In addition, soups can be prepared in a variety of ways using different ingredients. And today I want to offer you to cook with me a very unusual version of the first course, namely canned bean soup.

This is an easy dietary version of soup without sautéing vegetables, which is suitable for absolutely everyone. In addition, it is easy to prepare and the soup turns out very tasty.

Canned red bean soup - recipe

Kitchen tools: pot; cutting board; knife for cutting vegetables and meat; grater.

Required Ingredients

To prepare this soup, take

How to choose the right ingredients

To prepare this soup, you can use any type of meat. If you are planning to prepare a light soup, take poultry: chicken or turkey. And if you want the soup to be richer, you can use pork - the main thing is that the meat is fresh.

To do this, pay attention to the following points:

• The meat should not be too dark or light, depending on the type.
• The meat should not have a lot of mucus and veins, this indicates that it is stale.
• The smell should not be sour.
• If you buy meat at the market, you can ask for a cut; the juice on the cut should be light and clear.

When it comes to beans, you can confidently make soup with canned white beans. This choice will not affect the taste of the finished dish. It's just that red beans give a more pronounced appearance to the finished soup.

To select good quality canned beans, pay attention to the following when purchasing:

• The composition should not contain any preservatives or sugar substitutes.
• When buying beans in cans, shake them. If you hear “gurgling”, it means that there are less beans in it than normal.
• Be sure to pay attention to the appearance of the can itself; it should not have dents or cracks.
• Check expiration dates. The storage period should not exceed 2 years.

Therefore, buy products only from trusted places and trusted brands.

Step-by-step preparation

Food preparation

1. Peel and wash potatoes and carrots.
2. Strain the canned beans to remove the juice.
3. Wash the meat cut into small pieces and boil for 10 minutes. This way you can remove harmful additives from the meat.

Making soup

Making canned bean soup - video

In this video you can see the detailed process of preparing a light and tasty soup from canned beans with meat using available ingredients.

Serving soup

This dish can be served both for breakfast and lunch - it all depends on what time of day you are used to eating soups. When serving, you can add fresh herbs, which will give the soup a spring note. If you like to eat sandwiches with your first courses, you can also serve them. It would be appropriate to add sour cream, which goes well with all the ingredients in the soup.

Other preparation and filling options

Bean soup can be prepared with the addition of a variety of products, with or without sautéing vegetables, as in our case. If you like nutritious meals, cook.

And lovers of healthy food can try it. Many housewives like to cook soup from canned beans in tomato sauce, with the addition of tomatoes and various spices. Therefore, I bring to your attention a recipe for such a soup.

Soup with canned beans in tomato sauce - recipe

• Cooking time: about 60 min.
• Number of servings: 5 servings.
• Kitchen tools: cooking pan; cutting board; knife for cutting vegetables and meat; pan; wooden spatula; grater; spoon.

Ingredients

Cooking process

Making the broth

Preparing ingredients for cooking

Onion preparation

Making soup

A tasty and aromatic soup with canned beans, tomato paste and tomatoes is ready.

Canned bean soup always turns out tasty and satisfying. Moreover, preparing such a soup does not require any special culinary skills or a lot of time. There is no need to soak the beans, because they are already ready in a canned jar.

There are plenty of variations of soups with canned beans. You can add any vegetables and cereals to this soup. This soup can be with beef, chicken or no meat at all. Moreover, by adding canned corn and sweet peppers, you will introduce a Mexican motif into the dish, and if you add pasta, the dish will resemble Italian cuisine.

When preparing this soup, there is one secret so that the broth is rich and the juice from the beans has a brighter taste and it is better to add it to the soup. This will make the soup more interesting.

How to make canned bean soup - 15 varieties

The soup is very filling and tasty. And it’s a pleasure to cook, because its preparation does not require any special culinary skills.

Ingredients:

• Onion - 1 pc.
• Tomato paste - 60 ml
• Potatoes - 4 pcs.
• Bacon - 100 g.
• Beef - 300 g

Preparation:

First of all, you need to boil the beef. As you know, beef is very tough meat.

Therefore, it takes several hours to cook. By the way, bones are best suited for this soup.

While the meat is cooking, it is necessary to skim off the foam regularly. Peel the onions and potatoes. Fry the ONION in a small amount of oil, after finely chopping it.

After the onion has become transparent, add tomato paste. Simmer for a couple of minutes and place in a saucepan.

Cut the potatoes into cubes and place them in a saucepan. In the same pan where the onions were fried, fry the bacon. Place the jar of beans into the soup.

Cook for 15 minutes and add bacon.

Bon appetit.

It's easy to prepare, has a spicy soup, and most importantly, everyone loves it without exception. This is enough to prepare it tomorrow.

Ingredients:

• Meat broth -0.5 l
• Beans in their own juice - 2 cans.
• Bacon - 150 g
• Carrots - 1 pc.
• Tomatoes in their own juice - 250 ml
• Onion - 1 pc.
• Bell pepper - 1 pc.
• Khmeli-suneli - 5 g

Preparation:

Three carrots on a fine grater. Cut the bacon and onion into cubes. Peel the pepper and cut into cubes.

Fry carrots and onions in a frying pan, after 10 minutes of frying, add garlic and pepper.

Then fry for a couple of minutes and place the vegetables in a saucepan, where we add the tomatoes and pour the broth over the soup.

Break one can of beans into porridge with a blender and add to the soup. We'll also add the second can of beans to the soup. Bring the soup to a boil.

Fry the bacon in a separate frying pan and add it to the soup. Add pepper, spices and salt.

Beef broth is known to be very tasty when cooked properly. Therefore, if there is any left, be sure to cook soup with it.

Ingredients:

• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Garlic - 4 teeth.
• Onion - 1 pc.
• Greenery
• Green beans - 200 g

Preparation:

Bring the broth to a boil. We clean the vegetables. Cut the potatoes into cubes and add them to the soup.

Grate the carrots, cut the onion into cubes and fry in a small amount of oil. Pass the garlic through a press and add to the frying.

After 3 minutes of simmering, add the roast to the soup. We also send canned and green beans there. Cook for 15 minutes.

Turn off the heat and leave the soup covered.

Bon appetit.

How often do you want to taste a tasty, rich and satisfying soup. However, it often takes a long time to prepare soup. This soup doesn't take much time to prepare.

Ingredients:

• Potatoes - 3 pcs.
• Onion - 1 pc.
• Ribs - 300 g
• Canned beans with vegetables - 1 can
• Greenery

Preparation:

Fill the ribs with water and put on fire. Cook until half cooked, about 1 hour. Salt and pepper to taste.

Then strain the broth and remove the ribs. Peel the potatoes and cut them into cubes. Place in a saucepan.

Pour a small amount of oil into a frying pan and fry the onion.

Fry the onion for a couple of minutes, then add the beans, fry for another couple of minutes and add to the pan. Bring the soup to a boil and add dill.

Cover the soup with a lid and let the soup rest.

This soup is very tasty and very filling, even too filling. However, it is impossible to refuse it.

Ingredients:

• Canned beans - 1 can
• Potatoes - 1 pc.
• Tomatoes - 4 pcs.
• Chicken breast - 300 g
• Carrots - 1 pc.
• Garlic - 3 teeth.
• Onion - 1 pc.

Preparation:

Place the chicken breast in boiling water and cook for 40 minutes, then remove the meat.

The chicken must be separated into fibers and added to the soup 10 minutes before the end of cooking. In the meantime, let's make the frying.

Grate the carrots and cut the onion into cubes. Pass the garlic through a press. Place everything in a frying pan and simmer for a couple of minutes.

Meanwhile, prepare the tomato paste. First of all, you need to peel the tomatoes.

To make it easier to remove the peel, make a cut in the sharp part of the tomatoes and pour boiling water over them. Leave it for a couple of minutes and it’s much better to remove the peel.

Mix the tomato pulp with finely chopped garlic and dill and blend with a blender.

Fry the tomato paste for a couple of minutes, then pour it into the soup. Add the canned beans to the soup and cook for 20 minutes.

Bon appetit.

Beans are a very healthy and protein-rich product. Beans are often used in salads and first courses. In this soup, beans look very organic.

Ingredients:

• Canned beans - 1 pc.
• Potatoes - 5 pcs.
• Meat - 300 g
• Onion - 1 pc.
• Tomato paste - 40 ml
• Carrots - 1 pc.
• Tomato - 1 pc.

Preparation:

Cut the meat into small pieces and cook for 1 hour. Meanwhile, peel the onion and cut it into cubes. Fry the onion in a small amount of oil.

Add tomato paste to the onion. Fry for another 1 minute. Peel the potatoes and cut into strips.

Cut the tomato into small pieces; you can remove the peel first. Three carrots on a medium grater and add to the soup.

Cook for 15 minutes and add the potatoes, after another 15 minutes we fry. Cook for another 5 minutes and add beans. Cook some more and add herbs.

After the soup has boiled, add garlic to the soup.

Vegetable salads are always a godsend for housewives. After all, very often you want to have a fasting day and give up meat. The lack of animal protein can be made up for with vegetable protein, and beans, as you know, have enough of it.

Ingredients:

• Tomatoes in their own juice - 1 can
• Bell pepper - 1 pc.
• Chili pepper - 0.5 pcs.
• Tomato juice with pulp - 0.5 l
• Vegetable broth - 0.5 l
• Canned beans - 1 can
• Carrots - 1 pc.

Preparation:

Grind the tomatoes in their own juice in a blender and mix with boiling broth, cook for a couple of minutes and add the juice in a thin stream, stirring constantly.

Three carrots finely and add to the soup. Peel the bell pepper from seeds and cut into cubes.

Finely chop the chili pepper and fry it with the Bulgarian pepper in a small amount of oil. Add the mixture of peppers and beans to the soup.

Cook until fully cooked.

The soup can be served with baguette and herbs.

Soups in a slow cooker turn out especially tasty. After all, most of the time the soup is cooked in a closed pan, which preserves the rich taste of the broth.

Ingredients:

• Canned beans - 1 can
• Potatoes - 4 pcs.
• Smoked sausages - 200 g.
• Carrots - 1 pc.
• Onion - 1 pc.

Preparation:

Turn on the multicooker to the “Frying” program and place the onions and carrots into the multicooker. Let's heat the water in the kettle.

As soon as the carrots and onions have reached a translucent color, add the beans, sausage and potatoes to the slow cooker. Fill the soup with water and add spices.

We turn on the “Multi-cook” program. Let the soup sit for 25 minutes.

Bon appetit.

Despite the rare combination of fish and beans, this soup is worthy of respect.

Ingredients:

• Canned beans - 1 can
• White fish - 400 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.

Preparation:

Boil the fish and remove it from the broth; we will add it 10 minutes before the end of cooking. Immediately add the beans to the soup.

Cover with a lid and let it boil again, then add the spices, preferably saffron and bay leaf. Peel the potatoes and cut them into cubes.

Three carrots on a coarse grater. Place the vegetables in the soup and cook for 30 minutes.

Bon appetit.

The original combination of beans and pickles will make everyone admire your culinary skills.

Ingredients:

• Pickled cucumbers - 3 pcs.
• Canned beans - 1 can
• Onion - 1 pc.
• Potatoes - 4 sh
• Carrots - 1 pc.
• Beef - 0.5 kg

Preparation:

Boil the beef until cooked, then add the broth to a separate pan. Grate the carrots and place them in a frying pan with a small amount of oil.

Dice the onion and add it to the carrots. Cut the cucumbers into medium pieces and add to the vegetables in the pan.

Cut the potatoes into cubes and add them to the broth. Salt the soup. You can add your favorite spices. Place the vegetables from the frying pan into the saucepan.

Add the beans to the soup along with the juice. Cook the soup for about 20-25 minutes. Cut the beef into cubes or sticks and send it back to the soup.

Cook until the vegetables are ready.

Well, a very tasty soup with the Mexican character of fajitas.

Ingredients:

• Canned beans - 1 can
• Chicken breast - 500 g
• Sweet pepper - 2 pcs.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Dill - 2 bunches

Preparation:

Boil the chicken breast until cooked, remove the meat, and separate it into fibers. Place the canned vegetables in a saucepan.

Peel and cut the potatoes into cubes and place in a saucepan.

Cut the onion into cubes and place in a frying pan, add bell pepper and grated carrots, fry the vegetables for 10 minutes.

Place the contents of the pan into the saucepan. Cook for 10 minutes and then add meat and spices. Add the greens after turning off the heat.

Cover the soup with a lid and leave for half an hour.

Bon appetit.

What's better than chicken soup? Perhaps just chicken soup with canned beans.

Ingredients:

• Chicken meat - 250 g
• Canned red beans - 1 can
• Canned white beans - 1 can
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• BOW - 1 pc.

Preparation:

Place the chicken meat in boiling water and cook for 25 minutes. We remove the foam. Peel the carrots and potatoes and cut them into cubes, add them to the soup and add spices.

Fry the carrots and onions until tender, then add them to the soup. Now you can add beans to the soup. Cook for another 5 minutes.

Mama Mia, how delicious! Your loved ones will scream after they try this soup.

Ingredients:

• Sausages - 500g
• Onion - 1 pc.
• Canned tomatoes - 1 kg
• Canned beans - 1 can
• Pasta - 100 g
• Chicken broth - 1 l
• Garlic

Preparation:

In a saucepan, fry the sausages until golden brown. Place the sausages in a bowl. In the same pan, sauté the onion until golden brown.

Add garlic and mashed tomatoes with a fork to the onion. Simmer for 5 minutes. Add boiling chicken broth. Bring to a boil and cover with a lid.

Cook for 25 minutes. Afterwards, add canned beans, sausages, and pre-cooked small pasta. Cook for another 10 minutes.

Serve with Parmesan cheese.

Bon appetit.

Awesome soup from Spanish cuisine.

Ingredients:

• Chicken broth - 2.5 l
• Flour - 40 g
• Dry garlic - 5 g
• Red hot pepper - 5 g
• Cumin - 5 g
• Oregano - 5 g
• Canned beans - 1 can
• Canned corn - 1 can
• Chicken breast - 300 g
• Tomatoes - 5 pcs.
• Onion - 1 pc.
• Tomato paste - 40 g

Preparation:

Boil the chicken broth in advance.

Pour oil into a frying pan, heat it and add 40 g of flour. Add spices and tomato paste, pour a glass of chicken broth.

Stir the sauce constantly so that there are no lumps.

Pour oil into a pan and fry finely chopped onion in it, fry, stirring constantly, until transparent, then add garlic and tomatoes.

After the tomatoes have released their juice, we will send the canned corn and beans. Pour the sauce over the vegetables, stir well and add the chicken breast.

Pour chicken broth into the soup. Cook for 3 - 3.5 hours.

Bon appetit.

Buckwheat is in great demand among athletes, loving mothers and grandmothers. Buckwheat is useful for everyone without exception. This is a great side dish and simply delicious porridge. Buckwheat soup turns out no less tasty than everything else.

Ingredients:

• Chicken broth - 2 l

Soup with canned red beans is very healthy and tasty. And it is useful because beans are very rich in magnesium, iron and calcium; they can miraculously cure people suffering from nervous system disorders and tuberculosis.

Beans come in different types, each of which is used in cooking. Before preparing any dish from beans, be sure to soak them in water for 6-10 hours. This way it will cook faster and become even tastier. Many people prefer canned beans because it takes less time to prepare dishes from them, which is very important for many housewives. Beans have a high calorie content - almost 300 calories per 100 grams of product, so you should not eat them if you are on a diet.

Beans are especially good in making meat pates. It makes the meat consistency softer and more suitable. Many salads are also made from beans, which are healthy due to the large amount of protein - 21% of the total mass. That is why athletes eat it so often; the product helps build muscles and increase body weight.

There are also a huge number of soups that contain canned beans. And all of them, without a doubt, are delicious and loved. Unfortunately, not every young housewife knows how to cook bean soup. If you use canned beans in its preparation, the task is immediately simplified. There is no need to wait until the beans are cooked, no need to specify the cooking time, no need to soak them overnight - after all, many do not even think about what they will cook tomorrow.

Fast and tasty

Do you want to know how to cook bean soup? This is not at all difficult to do, and the dish turns out very rich, thick and appetizing. And here is the recipe itself.

Ingredients:

• Canned red beans - 600 grams,
• Onions - 2 pcs.,
• Garlic - 2 teeth,
• Tomato paste - 3 tbsp,
• Mustard seeds - 2 tsp,
• Olive oil - 5 tbsp.,
• Potatoes - 4 pcs.,
• Bacon - 100 grams,
• Beef meat - 200 grams,
• Water - 1l.,
• Dill greens,
• Salt - to taste.

Cooking steps:

1. To prepare canned red bean soup, cut the beef into large pieces, and the onion and garlic into small cubes.
2. Place the frying pan on the fire, pour in the oil and first fry the garlic and onion, and then add the meat and mustard. Simmer for about 20 minutes on low heat. Be sure to stir to prevent the meat from sticking.
3. Add tomato paste to the meat and onions, stir and fry until it darkens.
4. Take a saucepan and pour water into it. Place the beans and sauté into the water.
5. Boil the broth for about 30 minutes, and then place the peeled and cut into large cubes potatoes into the pan. Cook it for 20-25 minutes until it becomes soft.
6. While the potatoes are cooking, cut the bacon into thin strips and fry them in butter until they are crispy.
7. Salt the soup, turn off the heat and chop the greens.

Canned red bean soup is ready. Place it in bowls and top with crispy strips of fried bacon. Also add a spoonful of sour cream to the soup - this will make it much tastier and more satisfying.

Lenten Bean Soup Recipe

It is known that you cannot eat animal products during fasting. People who fast can prepare lean soup from canned red beans, that is, without meat, eggs and butter. Let's look at the recipe.

Ingredients:

• Canned beans - 1 can,
• Potatoes - 3 pieces,
• Carrots - 2 pieces,
• Onions - 2 pieces,
• Greens - 1 bunch,
• Water - 1.5 liters,
• Bay leaf - 3 pieces,
• Salt - to taste.

This recipe is very simple, perhaps even the simplest of all. So it’s worth preparing this soup during fasting.

Cooking steps:

1. Peel the carrots and cut into slices. Peel the potatoes and cut into large pieces.
2. Fill a saucepan with water and place whole peeled onions in it. Place the pan on gas, and when the water boils, put the canned beans in it along with their juice.
3. Place the carrots there and let them boil.
4. When the carrots are ready, put the potatoes in the pan and add salt to the broth.
5. At the very end of cooking, add chopped herbs and bay leaves to the soup.

This soup is very tasty, despite the fact that there is absolutely no meat in it. Sour cream is prohibited during fasting - so you should give it up, like all dairy products. Eating white bread is also prohibited during fasting. So you can replace it with black or you can make crackers. Instead of regular beans, you can use canned beans in tomato sauce, the soup from which will also be very tasty and beautiful.