How to make lean bean soup? Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lenten bean soup is the perfect solution to diversify your menu during the great Orthodox holidays. You can use green beans, dried beans, or canned white and red beans to make this dish.

Lean bean soup with cauliflower

This dish is incredibly fragrant, he althy and satisfying. It tastes a bit like borscht, which is loved by many. Therefore, even those people who do not really like the specific smell of cauliflower can try it. It is practically not felt here, but the benefits from it are huge. You can cook lean bean soup with cauliflower immediately for 2-3 days, because after standing, it only becomes tastier.

Soup ingredients

You will need the following ingredients:

• white beans - 190 g (glass without top);
• carrot - 1 pc.;
• sweet pepper - 1 pc.;
• cauliflower forks - 250g;
• ripe tomatoes - 3 pcs.;
• potatoes - 4 pcs.;
• onion - 1 head;
• pepper mix;
• s alt;
• nutmeg;
• curry;
• refined oil - 30 ml.

How to cook?

Any bean soup - lean (recipe below), with smoked meats or chicken - begins with the preparation of the main component - beans. To make it better boiled, it is pre-soaked in cold water for at least 3-4 hours, and preferably overnight. After that, a couple of liters of water are poured into the pan, beans, a pinch of s alt are added and put on fire. The beans are cooked for about 1.5 hours. In order not to waste time in vain, prepare vegetables. Potatoes are cut into cubes, poured with water, a little s alted and boiled until half cooked.

Pour vegetable oil into a frying pan, heat it up and spread the chopped onion. Fry until transparent and add chopped carrots on a medium grater. After a couple of minutes, add chopped bell pepper. When the vegetables are a little fried, they are sprinkled with spices, mixed and grated tomatoes or tomato juice are added. Leave to languish for 5-6 minutes. Next, put the prepared potatoes into the pan along with the water in which they were boiled. Cauliflower inflorescences are also added here and covered with a lid. Continue to simmer until the vegetables are ready. Add water to a saucepan with cooked beans, let it boil and spread the vegetable mass. If necessary, s alt a little more, bring to a boil and turn off. Insist 10-20 minutes. Serve lean bean soup hot, sprinkled with chopped herbs. If this does not contradict the rules of fasting, you can add a spoonful of sour cream. Bon appetit!

Bean lean soup in a slow cooker

Cooking this dish in a slow cooker is a real pleasure: the water does not boil away, the beans are not digested, nothing burns. The soup turns out rich and fragrant.

Ingredients:

• red beans - 190 g;
• carrots and onions - 1 each;
• refined oil - 30-40 ml;
• potatoes - 3-4 pieces;
• spices;
• boiled egg - optional.

Cooking soup

This lean bean soup, like the previous one, starts cooking with beans. You can do this in a slow cooker by setting the "Quenching" program, or, to make it easier, boil it in advance on the stove. To make the lean soup more saturated, a dressing is prepared for it. To do this, pour refined vegetable oil into the bowl of the multicooker (the most delicious is obtained on corn), add a little grated carrot, chopped onion and set the "Baking" program on the display of the multicooker for 20 minutes. Fry the vegetables for 7-10 minutes, stirring from time to time so as not to burn. During this time, prepare the potatoes and the rest of the carrots (peel, wash and cut into cubes). Add them to the multicooker bowl when the dressing is ready. Soaked beans are laid out there. Add a couple of liters of water and put on the "Extinguishing" mode. It is automatically set for 2 hours, but 1.5 will be enough to prepare the soup. 10 minutes before the end of cooking, spices, herbs are added to the soup, and, if this does not contradict the rules of fasting, a grated boiled egg. All,lean bean soup is ready to eat. Bon appetit!

Quick canned bean soup

This recipe will be relevant when there is not enough time, but you need to cook dinner. Pour 2 liters of water into a saucepan, add randomly chopped potatoes, about 4-5 pieces. While it is cooking, prepare the dressing. To do this, onions and carrots are peeled, washed and chopped. Ripe tomatoes are poured with boiling water and freed from the skin. After that, they are also finely cut or rubbed on a grater. Open a jar of any canned beans, drain the liquid, and rinse the beans under running water. Pour refined vegetable oil into the pan, heat it up and add the onion. When it becomes transparent, spread the carrots, fry for a couple more minutes and add the chopped tomato. Fry for another 5 minutes. After all the vegetables are ready, put the prepared beans in the pan, heat for 3-4 minutes and remove from heat. When the potatoes are cooked, put the contents of the pan (onions + carrots + beans) into the pan, let it boil, add spices, s alt. Boil for a couple of minutes, then put the chopped greens and turn off the fire. Give a little brew. Everything, literally half an hour, and a hearty first course is ready.