Bean soup - general principles and methods of cooking
Bean soup is not only nourishing and nutritious, but also has many useful properties. The beans contain whole deposits of protein, which is better absorbed by the animal, many vitamins, trace elements, especially sulfur, amino acids.
The soup is boiled from green beans, but most often from dried beans of various varieties and color. Moreover, during the heat treatment of beans, it retains all the beneficial substances. Dishes from these beans are loved by many people from around the world - bean soups are in all national cuisines - from Russian and Italian to French and Mexican.
Especially this soup is useful to eat in the winter - it not only warms the inside, but also improves your mood, because the beans contain many B vitamins, which actively fight depression.
Bean soup - food preparation
Beans have many advantages, but there is one drawback - it is boiled for a long time. Therefore, in order to reduce the cooking time of the soup, it should be soaked for several hours, and preferably all night. During this time, she will have time to soak in moisture, swell and quickly become soft while cooking soup. If it is warm in the room, it is better to put the beans for soaking in the fridge so that it will not acid. Experts say that the beans will be tastier if it is not soaked with running water, but boiled with cold water. During the time of soaking, the beans are not only softened, oligosaccharides are still released from them - substances that are practically not digested, impede the digestion process and contribute to increased gas formation. Therefore, the water in which the beans were soaked should be drained and the beans washed well.
Bean soup - the best recipes
Recipe 1: Bean soup with meat
What could be more delicious than a plate of hot bean soup? Only bean soup with meat. So we will prepare it, especially since it is cooked quickly. Any meat is suitable for soup - pork, beef, veal, and chicken will also be delicious. Beans are pre-soaked. Ingredients: 0.5 kg of meat (can be on the bone), 2 carrots, 250g of white beans, 1 onion, 4 medium potatoes, vegetable oil, celery stem, spices to taste.
Method of preparation
Meat and beans pour water and put to boil. At this time, peel and cut the remaining vegetables - diced potatoes and 1 carrot rings. From the second carrot and onion to cook a fry - chopped vegetables spasserovat on oil.
In the ready broth with meat and beans put potatoes and circles of carrots. When the meat is cooked, it can be left in a saucepan as it is, or it can be removed, separated from the bone, cut into slices and put back into the soup. Ten minutes after the laying of the potatoes, add roasting and stalk of celery. After 20 minutes, salt the soup, add the desired spices - ground pepper or peas, salt, bay leaf. After five minutes, turn off the fire and leave the soup to infuse. In the plate you can add greens and a slice of lemon.
Recipe 2: Bean Soup with Smoked Meat
Simple, but very tasty soup. In the role of smoked meat can be any smoked meat - ribs, bacon, brisket, even smoked chicken wings. If Bulgarian pepper is not found, boil without it. The soup will be tastier if you make a frying, together with tomato paste, put one two chopped fresh or canned tomatoes. Regular beans can be replaced with canned, then it is added at the end of cooking.
Ingredients: 0.5kg of smoked meat, 300g of beans (pre-soaked), 1 piece of carrots, Bulgarian pepper and onion, 100g of tomato paste, to taste: salt, spices, greens.
Method of preparation
Boil the beans for 20 minutes, then add the smoked meat. When it becomes soft, add potatoes, cut into cubes or strips and cook for 15 minutes. At this time, fry in finely chopped Bulgarian pepper, onion and grated carrots in butter. When the zazharka is ready, add the tomato paste to it, fry for a minute or two and put all the vegetable mass into the soup. Add salt, spices, and at the very end - greens.
Recipe 3: Bean Soup with Mushrooms and Chicken
Mushrooms are combined with almost all products, especially bean soup with them. They give the dish a special, unique flavor. Instead of chicken meat, you can take chicken wings, four or five things, depending on the size. Beans pre-soak.
Ingredients: 1.5 liters of water or broth, chicken - 400g, 200g of red beans and fresh mushrooms, one table / spoon of butter and vegetable oil, chicken fat, one bulb and carrots, 2 medium potatoes, to taste salt, pepper and greens.
Method of preparation
Cook beans until half ready, add chicken. While everything is cooked, cut and fry the mushrooms in butter in half with vegetable. If there is a lot of water from them, it can be drained (not poured), and the mushrooms themselves redden. In a separate skillet, make a fry of chicken fat from grated carrots and shredded onions.
Put diced potatoes in the soup, and after 15 minutes fried vegetables and mushrooms. Mass salt, add pepper. Five minutes before the end of cooking, pour in the liquid from the mushrooms and add the parsley.
Recipe 4: Bean Soup with Sausages
It can be said that the express soup is being cooked. He is preparing really really fast, because used ready-to-eat canned beans. Sausages (or sausages) is better to take smoked, it turns out tastier.
Ingredients: 0.5 kg sausages (sausages), 2 onions and carrots, 2 cans of red canned beans, 2 large potatoes, to taste, salt, pepper and greens, for frying - lard or vegetable oil.
Method of preparation
In boiling water (broth) throw chopped potatoes. While it is boiling, heat the butter or melt the lard and fry the grated carrots and shredded onions. Add the fryer to the pan, put the beans out of the jar, bay leaf, salt, add the pepper and boil for a little. Ten minutes before the end of cooking add randomly cut sausages (sausages). Turn off the soup to give a little brew and pour into plates, adding greens.
Recipe 5. Bean soup with bacon and corn
Ingredients
four halves of chicken breast;
45 g chopped parsley;
750 ml chicken broth;
400 g canned white beans;
onions - 150 g;
300 ml of milk;
120 g of bacon;
4 ears of corn;
25 grams of flour.
Method of preparation
1. Boil chicken broth in a large saucepan, dip the washed chicken breast into it and cook on moderate heat for 15 minutes. Remove the meat from the pan on a plate and cool.
2. Melt butter in a saucepan with a thick bottom. Put the onion, chopped into small pieces, in a pan and fry until transparent.
3. Add chopped bacon to the onion and fry, stirring for five minutes. Sprinkle flour over the frying and fry for another minute, stirring constantly.
4. In broth, add broth, stir and cook for about a minute.
5. Remove the corn from the corn cobs, rinse, and put in the soup. Then pour in half the milk and boil the soup until the corn is fully cooked.
6. Cut chicken breast into slices and place in soup. Then put the canned beans, add the remaining milk, boil and boil for five minutes. Salt, pepper, season with parsley and turn off the heat.
Recipe 6. Minestrone Bean Soup
Ingredients
150 g of white, green and red beans;
two liters of broth;
fresh tomatoes - 200 g;
half a bunch of dill and parsley;
150 g onions;
dried Italian herbs, salt and black pepper;
4 garlic cloves;
50 ml of olive oil;
smoked bacon - 300 g;
a bunch of fresh basil;
100 g of small vermicelli.
Method of preparation
1. Make cuts on tomatoes, put them in boiling water for a minute, then in cold water and remove the skin. Cut the tomatoes in half and remove the seeds. Pulp cut into pieces.
2. At the string bean, trim the tails and chop it into small pieces.
3. Cut the bacon into chunks. Peel the onions and chop.
4. Put sliced brisket on the bottom of a thick-walled pan, fry on both sides, spread chopped onion to them and fry.
5. Boil white and red beans until tender. Put in a saucepan with onions, add the pods, add a little broth and simmer for 20 minutes on low heat, then pour the rest of the broth. Consider that minestrone is a rather thick soup, so adjust the amount of broth yourself. 6. Put vermicelli in the soup, add salt and season with pepper and cook the soup for ten minutes.
7. Pound crushed basil with garlic in a mortar. At the end of cooking, add the spicy mixture to the soup.
Recipe 7. Bean soup with cabbage
Ingredients
half-liter can of canned beans;
100 ml of sunflower oil;
half a head of cabbage;
30 grams of flour;
150 g onions;
15 g ground paprika;
30 g pasta from tomatoes.
Method of preparation
1. Grate the peeled onions. We spread in a cauldron with hot oil and mix finely shredded cabbage and onions. Fry for a while.
2. Pour in a liter of broth, add tomato paste and cook until cabbage is completely cooked.
3. Sent to the cauldron beans, salt and bring to a boil.
4. Heat oil in a frying pan and fry the flour for about a minute. Season with paprika and mix. Paste it in soup, boil it again and turn off the stove.
Recipe 8. Peasant Bean Soup
Ingredients
3 potatoes;
35 g of vegetable oil;
500 grams of beans;
salt, greens and pepper;
quarter cup rice;
30 grams of flour;
120 g onions;
150 g carrots.
Method of preparation
1. From the evening we wash the beans and soak them. The next day, boil it for about an hour. We clean and wash the vegetables. Cut potatoes and onions into cubes. Carrot coarsely rubbed. Wash rice.
2. Boil water in a saucepan, spread the beans, bring to a boil, add rice, potatoes and half of the onions and carrots. Cook for about 20 minutes.
3. In the preheated pan, pour the oil, spread the remaining vegetables, and fry, stirring, until golden. Pour flour, stir and simmer another minute.
4. Fry put in the soup. Salt, pepper and continue cooking for another ten minutes. Rinse the greens, rinse and finely cut. Add it to the soup, simmer on low heat for a few more minutes.
Recipe 9. Bean soup with pesto and vegetables
Ingredients
150 g of white and yellow beans;
230 grams of green beans;
100 g onions;
230 g of potatoes;
1200 ml vegetable broth;
230 g savoy cabbage;
salt and ground pepper;
250 g carrots. Sauce:
4 garlic cloves;
60 g Parmesan;
a few sprigs of fresh basil;
90 ml of olive oil.
Method of preparation
1. Soak yellow and white beans for the night. Then we pour out the water, rinse it and put it in the pot. Fill it with water, cover with a lid and send it to the oven. Set the temperature at 200C and cook the beans for an hour and a half.
2. We throw the beans into a colander, wait until all the liquid is drained, and spread half into the iron pot. The second half is poured using a blender, and shifted to the whole bean. Fill with vegetable broth, mix.
3. Rub the peeled and washed carrots. Potatoes cut into slices, pre-peeled and washed. We chop cabbage into thin strips. We shift all the vegetables into the iron pot, here we also put the green beans. We salt, we cover with a cover and we send to an oven. Reduce the temperature to 180C and cook the soup for another hour.
4. Pound basil with garlic in a mortar, gradually pouring in olive oil. Add the grated parmesan and mix. We put half the sauce into the soup, stir and turn off the heat. Serve the soup in plates, adding a tablespoon of sauce just before serving.
Bean soup - tips from experienced chefs
If you want to cook bean soup and there is no time for soaking the beans, you can use canned beans in jars. Must be put in the soup for ten minutes before the end of cooking.
In order for the beans to boil dry more quickly, salt the soup must be 35-40 minutes after laying the beans.
