Bean puree soup

Bean puree soup

Nutritionists advise more often to include in the diet those who want to keep a good figure or suffer from diabetes mellitus, which is rich in vegetable protein and not too high in calories. It is irreplaceable in the diet of vegetarians, becoming an alternative source of amino acids in meat and fish. Fasting people are also happy to prepare dishes from this product. Not least among them is the bean puree soup, although among its recipes there are not only lean ones. And gourmets, who love to eat tight, and lovers of savory snacks, and children who prefer the delicate taste of food, will find the option of bean cream soup, which they will like.

Cooking Features

Cooking bean puree soup takes enough time, but the result justifies the minutes spent. Moreover, considerable effort on the part of the cook does not require cooking the bean puree soup. Knowing a few secrets will save time and prepare a guaranteed delicious and appetizing dish.

  • Beans will be cooked much faster if you soak it for 2-3 hours. This is the minimum time required to soak the product, but it can be left in the water for a longer period. Many cooks soak beans for the night.
  • After the water in which the beans are boiled boils, it is better to drain it, pour a new portion of liquid and boil the grain until ready. This manipulation is not mandatory, but it helps to minimize the risk of flatulence after eating ready bean soup. If you are prone to gas formation in the intestines, this stage is better not to miss, because the beans can exacerbate the problem.
  • Later in the boiling process, it is not recommended to add cool water to it — this will increase the cooking time. It is better to prepare a kettle with hot boiled water in advance and, if necessary, add water to the pan from it.
  • Delicate bean soup is made with cream. The use of butter when roasting vegetables, adding sour cream also help to give the dish a soft creamy flavor.
  • Soup can be cooked from white or red beans. The choice of product depends on the specific recipe. If it does not indicate which variety of grains to choose, you can use any.
  • The use of canned beans will significantly speed up the process of making soup-mashed potatoes.
  • Most bean cream soups can be cooked in a slow cooker. Roasting vegetables produced in the mode of frying or baking, in the future, use the program “Stewing” or “Multipovar”.
  • It is possible to grind products to obtain a homogeneous composition using a pulverizer or a sieve through which products are ground. The use of kitchen appliances will facilitate the process. Using the immersion blender, follow the instructions for its use, so as not to burn yourself with flying splashes.

You can serve bean puree soup with croutons, pita bread, rye bread or wheat bread. The dish itself before serving is sprinkled with chopped greens. Other decoration options are possible (beans, tomato slices, paprika or nutmeg, fried mushrooms).

Red Bean Cream Soup


  • red dry beans - 0, 2 kg;
  • potatoes - 0, 3 kg;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • red bell pepper - 0, 4 kg;
  • water - how much will leave;
  • salt, seasonings - to taste.

Method of preparation:

  • Sort the beans, cover with water. After 2 hours, rinse again, pour a new portion of water, put to boil.
  • After boiling water, wait 5 minutes, then drain.
  • Fill the beans with clean water in the amount of 1, 5-2 liters, return to the stove.
  • Wash, peel the vegetables. Extract the seeds from the peppers.
  • Cut carrots into slices about a centimeter thick, peppers into quarters of rings, potatoes into cubes of medium size. Onions cut into small pieces.
  • Put the vegetables in a pot where the beans are cooked. Cook over low heat until all the ingredients are soft.
  • Put the beans and vegetables into the bowl of the blender. Add the soup ladle from the pan. Turn on the device, turn the products into a puree.
  • Dilute the vegetables and beans with the liquid in which they were boiled, add salt and seasonings.
  • Return to the stove and boil for 5 minutes.

When serving, sprinkle the soup with chopped greens, add a handful of garlic croutons to the plate. The dish prepared according to this recipe is dietary. It can be cooked in the post and for a vegetarian table. If the style of your food allows you to use animal products, season the soup with sour cream - it will become even tastier.

Canned Bean Cream Soup


  • carrots - 0, 2 kg;
  • potatoes - 0.5 kg;
  • canned beans - 0, 25 kg;
  • onions - 0, 2 kg;
  • vegetable or butter - how much will go;
  • cream - 100 ml;
  • water or broth - 1, 25-1, 5 l;
  • hard cheese - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Peel the potatoes, cut into small cubes.
  • Scrape, rinse and dry carrots with a napkin, rub it coarsely.
  • Free the onion from the husk, finely chop.
  • At the bottom of the pan, in which the soup will be cooked, melt the butter, put onion in it, fry until golden brown.
  • Add carrots. Fry it with onions for 5 minutes.
  • Add potatoes, cover with water or broth.
  • Cook for a quarter of an hour after boiling water in a saucepan.
  • Open a jar of beans, set aside a spoon to decorate the finished dish. The rest of the beans, pre-drain the liquid from the jars, add to the vegetables.
  • Continue cooking the soup for 10 minutes.
  • Remove the saucepan from the stove, chop its contents using a submersible or conventional blender.
  • Salt, season to taste, pour in cream.
  • Bring the soup to a boil and immediately remove from heat.

When serving, lay out the deferred beans in plates, sprinkle with a dish of chopped grated cheese.

Simple white bean cream soup


  • white dry beans - 100 g;
  • ghee - 20 g;
  • onions - 50 g;
  • greens of dill and cilantro - 10 g;
  • flour - 10 g;
  • water - 1 l;
  • salt, seasonings - to taste.

Method of preparation:

  • Rinse pre-soaked beans, cover with clean water. Bring to a boil and cook for 45 minutes.
  • Heat ghee in a pan, put chopped onion in it. Fry it until golden brown.
  • Sprinkle with flour, fry until it turns caramel in color.
  • From the saucepan with the beans, pour out the soup ladle, pour in a thin stream into the pan with flour, whipping its contents with a whisk.
  • Pour the sauce in the pan to the beans, cook for another 10 minutes.
  • Grind the soup with a blender, boil for 2-3 minutes.

When serving, sprinkle the soup with greens of cilantro and dill, after having ground them with a knife. In the soup, prepared according to this recipe, you can add cream or cream cheese and only then bring it to a boil. Then the dish will turn out even more pleasant to the taste.

Bean puree soup is cheap, easy to prepare, although it takes a long time to cook. A dish like almost everyone, it turns out nourishing and at the same time dietary. Recipes are worth taking note of vegetarians and those who regularly observe fasting.

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