Bean soups are hearty and tasty, and using canned beans is not only a way to save time, although it is also important.
It is canned beans that give it a specific “satisfying” flavor, which is impossible to describe in words.
If we compare by the duration of cooking, then using canned goods, and instead of using fresh meat using stew, you will spend no more effort than on fried eggs.
Canned Bean Soup - General Cooking Principles
• Soups are prepared from canned beans on broths cooked from various types of meat and poultry. For the preparation of dietary bean soup, vegetable broth is used. Quick, tasty and rich canned bean soup can be cooked with stew.
• Beans are taken both white and red, and no less tasty tomato soup is cooked from canned tomato, in which you do not need to add tomato puree or fresh tomatoes separately.
• In addition to beans, vegetables are also added to such soups: carrots, onions, celery. They are cooked from them, or added, arbitrarily chopped raw. Potatoes can not be used.
• For seasonings and spices take lavrushka, ground or peas black pepper. In the "Austrian Fabada" lay a "bunch of garni" - tied with a thread in one small bunch of spices.
• Also, to add flavor to the soup, chopped or roasted garlic, fresh herbs are added to it.
"Asturian Fabada" canned bean soup
Ingredients:
• 400 grams (one can) of white beans;
• one liter of chicken stock;
• Bulgarian fresh or frozen pepper - 1 pepper, or 3 table. tablespoons of sliced ice cream;
• three small cloves of garlic;
• 350 grams of boiled ham;
• 50 ml of refined olive oil;
• six medium slices of white bread;
• 20 grams of natural butter;
• two tables. spoons of chopped parsley;
• "Garni bunch" (a bunch consisting of fresh spices: parsley, celery, parsley and caraway seeds).
Cooking method:
1. Peel the onion and garlic, remove the seed box from the sweet pepper.
2. Cut onion and bell pepper into small slices and fry in olive oil preheated in a pan until soft.
3. Add diced ham, chopped garlic, cook together for four minutes.
4. Transfer the beans from the jar to the pan, pour the whole gravy there, add chicken stock, a "bunch" of spices and cook for 5-6 minutes after boiling.
5. Remove from the pan about a glass of beans, with a spoon or a crush, mash it in mashed potatoes and lower it back.
6. Transfer the onion and pepper to the pan from the pan, season with salt and pepper a little. Bring to a boil over medium heat and cook for another six minutes.
7. Remove the “garni bunch” from the soup, pour the prepared canned bean soup into plates and serve, putting each piece of toasted white bread and sprinkling with herbs.
"African" canned bean soup with apples
Ingredients:
• 600 ml of light poultry broth;
• two heads of white bitter onion;
• 230 grams of red beans (canned food);
• one big green apple, sour;
• three tablespoons of natural 72% butter;
• 75 ml of fatty (preferably homemade) cream;
• one table. a spoon of wheat baking flour;
• a third of a teaspoon of curry;
• white pepper, ground, salt to your liking.
Cooking method:
1. Cook, or if you already have it ready, bring the chicken stock to a boil, dip the beans in it and cook for ten minutes. After cooling a little, beat the soup with a hand blender.
2. Fry onions in butter until transparent, add the peeled apple, cut into medium-sized cubes, and simmer for seven minutes.
3. Sprinkle the contents of the pan with flour, curry and mix well, set aside to cool.
4. Transfer the stewed apple with the onion into a pot with soup, bring to a boil and hold for ten minutes on 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 jar of colored beans;
• one small head of "sharp" onion;
• five potatoes;
• one carrot;
• one, 0.5 liter can of beef stew;
• Lavrushka - 1 leaf;
• 4 peas of black pepper.
Cooking method:
1. Dip the onion peeled in a saucepan with three liters of cold filtered water and boil.
2. In boiling water, lay potatoes sliced in medium slices, a leaf of parsley, peppercorns and carrots chopped into thin rings. Too thick carrots are more convenient to cut into strips.
3. When the vegetables are only half ready, transfer the beans to the pan, along with all the liquid, add the stew and cook until cooked.
Canned Bean Soup - "Peasant"
Ingredients:
• half of chicken carcass;
• canned colored beans - one can;
• large onion;
• carrot - one, medium size;
• five small potatoes;
• two tables. tablespoons chopped dill;
• table salt;
• one leaf of parsley.
Cooking method:
1. Chop chicken into large pieces, fill with two liters of filtered water and cook the broth, adding a little salt.
2. Crush smaller carrots with onions, and cut the potatoes into medium-sized slices or cubes.
3. Dip the chopped vegetables into the broth for the almost cooked chicken meat and cook at low boil until the potatoes are ready.
4. Seven minutes before the end, add the beans without marinade and a small bay leaf.
5. In the finished soup, put about a couple of tablespoons of chopped dill.
Canned Bean Tomato Soup
Ingredients:
• 500 grams of beef, brisket;
• a half-liter can of beans in a tomato;
• potato - 2 tubers;
• a small head of bitter onion;
• two carrots;
• table. a spoonful of sunflower, unrefined oil;
• two branches of dill;
• three branches of parsley;
• three bay leaves;
• two peas of allspice.
Cooking method:
1. Rinse the meat well, fill it with three liters of cold water and set to maximum heat. Bringing to a boil, drain the first water, rinse the meat, again pour the same amount of water and put it to boil. After boiling, cook the meat for an hour and a half, occasionally removing the rising "var." 15 minutes before the end, add the leaves of parsley and allspice peas. Remove the beef from the broth, divide the meat into small pieces and place it in the pan again.
2. Fry the onion in vegetable oil until a tender golden crust is formed, add coarsely-grated carrots and continue to fry until it softens.
3. Dip the potatoes into the broth, best cut into centimeter cubes, boil until half cooked and add sautéed onions and carrots.
4. When the potatoes soften, add canned beans and bring to a boil again.
5. In the boiled soup, lower the finely chopped greens and remove the pan from the stove.
6. Cover tightly, you can sprinkle a thick, clean rag on top and let the tomato soup brew for an hour.
Bean and cheese soup from canned beans
Ingredients:
• one can of white beans without tomato;
• 300 grams of canned red (colored) beans;
• 200 gr. good cream cheese;
• celery - 2 roots;
• two medium carrots;
• head of bitter onion;
• two medium cloves of garlic;
• 200 ml of dry white non-acidic wine;
• 75 ml of refined olive oil.
Cooking method:
1. Peel the vegetables, rinse thoroughly under the tap and chop: chop the onion into small pieces, chop the carrots and celery into small strips.
2. Fry the onions in a frying pan in oil until slightly transparent, add the carrots with celery and continue to fry for another eight minutes.
3. Pour in all the dry wine, stir and simmer, constantly stirring on medium heat for ten minutes.
4. Dilute the processed cheese in one and a half liters of boiling water, dip the fried vegetables into the cheese broth and put in a boil.
5. After the soup boils, dip the beans washed and dried on a sieve or colander into a saucepan and add salt and pepper at your discretion.
6. Strain the cheese bean soup on the stove for five minutes.
7. Then add the garlic squeezed by the press and, turning off the heat, let the soup brew for a quarter hour under a covered lid.
Canned Bean Soup with Smoked Fish
Ingredients:
• sweet onion head;
• half the head of garlic;
• celery stalk;
• a small carrot;
• two tables. tablespoons of olive oil or other highly purified oil;
• a liter can 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 spasser vegetables in refined olive oil. Add and chop finely chopped garlic until it is softened.
2. Beat in a smoothie, chopped canned peeled tomatoes with Chipotle seasoning.
3. Mix pureed tomatoes and sauteed vegetables with broth and quickly bring to a boil. Reduce heat to medium, soak for five minutes, then reduce and simmer for 15 minutes over low heat.
4. From the can, drain the fill, dip the beans into the soup and cook until tender.
5. When the beans are completely softened, beat half of the soup with a mashed dipping mixer and, combining it with the main soup, boil.
6. When serving, put the fish apart into pieces on the plates with soup and sprinkle the dish with finely chopped cilantro.
Lean Bean Soup
Ingredients:
• 400 gr. potatoes;
• 300 gr. canned beans (any);
• one and a half onions;
• two large ripe tomatoes;
• a small carrot;
• four branches 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 onions and carrot chopped with a minimum of oil to an amber color. Add ripe tomatoes chopped into small pieces and continue to fry. After three minutes, transfer the beans to the vegetables from the colander, stir and simmer for three more minutes.
3. In boiling water (two liters), dip the potatoes cut into large slices. When the potato reaches half-cooked, dip cooked vegetable dressing, ground pepper into the broth, salt a little, removing the sample, and bring the canned bean soup to readiness.
4. A couple of minutes before the end, dip the chopped parsley into the soup.
Canned Bean Soup - Tips and Tricks
• Potato soup from canned beans with stew will become more aromatic if, when laying beans, add a couple of broth cubes, and at the end of cooking put finely chopped dill in the soup.
• Balance the taste of the soup, you can use different types of meat to prepare the broth.
• The canned bean soup cooked on a vegetable broth will turn out to be more rich if, during cooking, put lard cut into small pieces into it.
• If the soups from canned beans, after adding the frying, simmer over low heat, and not cook, they will be much tastier.
• Do not add a lot of seasonings to such soups; use no more than three types of them. In principle, in general, you can do with one crushed coriander, it is ideally suited to legume dishes. Add it at the same time as laying the beans and in the finished soup it will not be felt much, but it will leave a soft, persistent aroma and taste.
• Many refuse legumes soups and dishes, for fear of bloating, or other similar troubles. If there are no special medical problems, refuse bread, it is the yeast that it contains most often and is the cause of bloating.
