Tomato soup with beans deservedly takes its place in our hearts. Men love him for his satiety and saturation, and a woman - for ease of preparation. And if in classic recipe add a spicy note or a smoky aroma, you can diversify a weekday dinner and surprise guests at a holiday. It is prepared all over the world, and each nationality adds its own national flavor.
How to cook tomato soup with beans - 15 varieties
A classic and very easy to prepare tomato soup with beans is amazing in taste, easy to prepare and takes a minimum of your time.
Ingredients:
- 400 g tomatoes (fresh peeled or canned in their own juice)
- 1 can canned red beans
- a few cloves of garlic to taste
- olive oil
- favorite greens
- spices (salt, red pepper)
Cooking:
Pour a couple of tablespoons of olive oil into a saucepan and put on fire. Grind the garlic and fry a little in oil, the main thing is not to overcook. Add tomatoes to the garlic and fry a little. If the tomatoes are fresh, then you need to stew them to a puree state. Then add the beans along with the juice, and mix everything. Salt, pepper and cook for 5-7 minutes after boiling. Sprinkle with fresh herbs before serving. Enjoy your meal!
Cooking Tip: This soup is quite thick. If you like a more liquid consistency,. you can add a little water or meat broth.
An interesting combination of ingredients will not leave anyone indifferent and perfectly diversifies the usual everyday menu.
Ingredients:
- 1.5-2 liters of meat broth
- 100 gr dry beans
- 200 gr fresh champignons
- about 100 g vermicelli
- 2 carrots
- 1 bulb
- a couple of cloves of garlic
- 5 tablespoons tomato paste
- 2 tablespoons vegetable oil
- bay leaf, peppercorns - to taste
- universal seasoning
- nutmeg
- hot red pepper
- greens
Cooking:
It is advisable to pre-soak the beans for several hours, and preferably overnight. Rinse the soaked beans, pour over the broth and put on fire. While the beans are cooking, let's take care of the vegetables. Finely chop the onion, chop the carrots with a grater or cut into small strips. Cut the mushrooms into slices, chop the garlic and herbs.
Fry the onions and carrots in vegetable oil, add the mushrooms and fry for a few more minutes. Then we send the vegetables to the pan with beans, add salt, bay leaf and pepper and cook for 10 minutes. Then you can add vermicelli, tomato paste and other spices. After 5 minutes of cooking, add fresh herbs and, turning off the heat, let the soup brew for 10 minutes. The soup turns out to be very rich and tasty! Try it!
A slow cooker often comes to the rescue of busy housewives who do not have time to stand at the stove for a long time and watch so that the soup does not boil away and the dish does not burn. Tomato soup in a slow cooker according to this recipe is very tasty and satisfying.
Ingredients:
- 1 can of canned corn
- 2 potatoes medium size
- 1 carrot
- 1 small onion
- 1 bell pepper
- about 150 gr smoked sausage
- 170 g tomato paste
- frying oil
- spices and herbs
Cooking:
Finely chop the onion, pepper, grate the carrots on a coarse grater. Cut the sausage into small strips. Cut the potatoes into not too large cubes. Turn the slow cooker to the “Frying” mode, and add 2 tablespoons of vegetable oil. After the oil warms up, fry the onion, carrot, pepper and sausage. After a few minutes of frying, send potatoes to the multicooker bowl and hot peppers chili (optional) Fry a little and add 1.5 liters of boiling water. We switch the multicooker to the “Soup” mode for 35 minutes. 5 minutes before the end of cooking, add tomato paste and beans. In order for the soup to infuse, it is recommended to leave it on heating for 10-15 minutes.
This recipe for a fragrant thick soup is known to us thanks to the inhabitants of Portugal. It will perfectly warm you on cold evenings, and spicy lovers will definitely appreciate its taste from the first spoon.
Ingredients:
- 1 can canned red beans
- 1 bulb
- 0.5 l broth
- 500 gr tomato paste or canned tomatoes
- 40 ml vegetable oil
- 2 teaspoons chili pepper
- parsley
Cooking:
First of all, chop the onion and fry in vegetable oil until light golden color. Mix the tomato paste with chili pepper and send it to the onion for 5 minutes. Then add the beans along with the juice and cook for a few minutes. Then add beef broth and bring to a boil. The soup should be quite thick in texture. Before serving, add parsley to the soup and serve!
Cooking Tip: If you don't like chunky onions in your soup, chop raw onions in a blender and sauté the puree in butter, then add the tomatoes. So the consistency of the soup will be more tender and light.
Cream soups are very useful due to their easy digestibility by the body, and tomato puree soup with beans has a pronounced taste and spicy aroma. If you love creamy soups, be sure to add this recipe to your collection.
Ingredients:
- 100 g white beans
- 1 medium onion
- 1 small carrot
- 1 red bell pepper
- 1 tablespoon butter
- 100 g tomatoes in their own juice
- 1.5 liters of broth
- 2-3 potatoes
- spices to taste
- greens
Cooking:
Boil beans until tender. While the beans are cooking, finely chop the onion, pepper and carrot. Fry the vegetables in a small amount of oil, then add the butter and simmer until the vegetables are soft. Then add tomatoes and some water and simmer for five minutes.
Pour the broth into a separate pan, salt and add the potatoes, cut into small cubes. When the potatoes are ready, add the fried vegetables to the pan, bring to a boil and beat well with a blender. After that, add the finished beans, cook for a few minutes and decorate with herbs.
This recipe is sure to be appreciated by men. It is very satisfying, has a rich bright taste and an amazing aroma of smoked sausages. To make the soup really tasty, it is better to choose very ripe, fleshy juicy tomatoes.
Ingredients:
- 1 kg of tomatoes
- 100 gr bacon
- 2 hunting sausages
- 1 can canned white beans in their own juice
- 1-2 teaspoons chili pepper
- 1 head of onion
- a couple of cloves of garlic
- spices - salt, pepper, basil
- parsley
- a little vegetable oil
Cooking:
Plunge tomatoes into boiling water and peel. Finely chop the onion, chop the garlic, cut the bacon into strips, and the sausages into thin circles. Fry onion, garlic and smoked meats in oil, salt and set aside. In another pan, heat a little vegetable oil and send the peeled and chopped tomatoes. After the tomatoes have released enough juice, grind them into a puree using a blender. Without removing from heat, salt, add chili pepper and bring tomato puree to a boil. Then add beans, parsley. Lastly, add our sausages with bacon and vegetables, mix and remove from heat. It is better to serve the soup with garlic croutons. Enjoy your meal!
Cooking tip: while boiling the tomato puree, taste it, if the tomato variety is such that it gives the soup not quite a pleasant sourness, add a little sugar.
This soup is traditionally prepared with beef broth, but if you do not have time to boil meat, or during fasting days, you can replace the broth with plain distilled water. It will not lose its richness and incredible taste at all.
Ingredients:
- 1.5 liters beef broth or water
- 0.5 kg fresh tomatoes
- 2 cans of canned red beans
- 1 large or 2 medium onions
- 2 garlic cloves
- dill and parsley
- a little olive oil
- thyme
- salt, black pepper
- 2-3 tablespoons of all-purpose seasoning
Cooking:
Peel and finely chop the onion, garlic and herbs. Cut the tomatoes in a cross on one side, pour boiling water for a couple of minutes and peel. Then put them in a blender bowl and grind.
Pour a couple of tablespoons of vegetable oil into a deep pan and fry onion and garlic on it. Then add chopped tomatoes to them, salt and add spices. Bring the mass to a boil.
Drain all the juice from the beans and add it to the tomato mass, let it “steam” for 5 minutes. Add a little water or broth to the mass - adjust the density to your liking. Bring our soup to a boil, then add seasoning and herbs. Turn off the heat and let the soup brew for 5-10 minutes. When serving soup, add fresh herbs to each bowl for flavor.
Italians are known to be very fond of pasta, and use it in many dishes. The usual Italian-style tomato soup with beans, with the addition of pasta and olives, will become a favorite on your dining table.
Ingredients:
- 850 ml water
- 500 g canned tomatoes in their own juice
- 150 gr canned white beans
- 150 gr dry pasta
- 1 small red onion
- 10-15 pitted olives
- 10 g dried tomatoes
- 2 tablespoons dry red wine
- a little butter
- garlic, basil, thyme, salt, pepper and sugar to taste
Cooking:
In a frying pan, heat the butter - about one tablespoon, and fry the onion and garlic. Add red wine and simmer until excess liquid has evaporated. Grind the tomatoes with a blender and add them to the pan.
In a separate saucepan, bring water to a boil, and add the contents of the pan to it, boil for five minutes. Then add beans and chopped olives. After 5 minutes, add sun-dried tomatoes and all spices.
Macaroni must be cooked separately. When serving, put the boiled pasta in portions into plates and pour over the broth. Garnish with greenery if desired. Delicious Italian soup is ready!
Traditionally, this recipe uses Cannellini beans. They are slightly larger than regular white beans and have a nutty flavor. However, if you do not have such a bean, you can replace it with regular white beans.
Ingredients:
- 425 gr cannellini beans
- 800 gr tomatoes in their own juice
- 6 sage leaves
- 2 garlic cloves
- 4 tablespoons olive oil
- salt and pepper to taste
- 4 slices of white bread
Cooking:
Drizzle the bread with two tablespoons of olive oil and brown in a dry frying pan or in a toaster. Pour the rest of the oil into the pan, add sage and garlic to it, sauté for a few minutes. Then add tomatoes, beans to the pan, salt everything and mix. Let the mass boil for a few minutes - the liquid should boil away a little and the soup thickens. Pour the soup into bowls and serve with toast.
Incredibly tasty and original pumpkin soup with beans and tomatoes will appeal to vegetable lovers. It is not only incredibly nutritious, but also very useful, because pumpkin contains a large amount of vitamins and minerals that our body needs so much.
Ingredients:
- 500 gr pumpkin
- 1 can of beans
- 1 can of tomatoes in their own juice
- small bulb
- medium carrot
- a couple of cloves of garlic
- a little oil for frying
- salt and pepper
Cooking:
Chop the onion and garlic, cut the carrot into slices. In a saucepan, fry the vegetables in sunflower or olive oil, add the tomatoes and simmer for a few minutes. Peel the pumpkin from the peel and bones, cut into cubes and add to the vegetables. Add 1-1.5 liters of water, salt and spices and cook until the pumpkin is ready. Then pour in the beans and boil the soup for another 2-3 minutes. Delicious and healthy soup is ready!
This soup is prepared very quickly, and due to the lack of meat in it, it can be eaten in fasting. The soup turns out to be light, low-calorie, but at the same time gives a feeling of satiety for a long time. And the method of preparation will allow you to save maximum amount vitamins in vegetables.
Ingredients:
- 100 g dry white beans (pre-soak in water)
- 1 carrot
- 1 onion
- 3 Jerusalem artichoke roots (can be replaced with regular potatoes)
- 3 tablespoons tomato paste
- garlic to taste
- 0.5 tablespoon butter
- salt, pepper, bay leaf
Cooking:
Boil the soaked beans until tender (about 30-40 minutes), do not drain the water. Peel onions and carrots and finely chop or grate. Heat the butter in a frying pan and fry the onions, carrots in it, then add the tomato paste. Jerusalem artichoke cut into cubes, sent to the beans, after putting on the fire. After 10 minutes, add the frying and, if necessary, a little water. Salt the soup, add spices and bring to a boil. Lastly, add chopped garlic and herbs, as soon as it boils, turn it off. Enjoy your meal!
Tomato soup with red beans and corn
Soup with Mexican notes is very spicy and original. And the aroma of smoked bacon is unlikely to leave anyone indifferent. We advise you to prepare a simple but very tasty tomato soup.
Ingredients:
- 1 can of red beans with corn in Mexican Bonduelle sauce
- 200 g canned green peas
- 8-10 strips of bacon
- 500-600 ml tomato juice
- a couple of tablespoons of ketchup
- half a tablespoon of Tabasco sauce
- salt, pepper, bay leaf
- cilantro or parsley greens
Cooking:
Add chopped onion and bacon to the pan, fry for 5 minutes until golden brown. Pour the bacon and onion with tomato juice, cook for a few minutes, then add the beans with Bonduelle corn along with the sauce, ketchup and boil for a couple of minutes. Then add peas, Tabasco sauce, salt and spices. Boil the soup for a few more minutes and pour into bowls, garnishing with chopped herbs.
Gordon Ramsay is a popular British chef and TV presenter whose restaurants are highly acclaimed by guests and critics alike. And today he shares the recipe for a delicious Mexican tomato soup with beans.
Ingredients:
- 1 large red onion
- a little chipotle (can be replaced with regular chili)
- 1 tsp cumin
- 1 tsp dry oregano
- garlic clove
- 1 tsp Sahara
- 1 tbsp tomato paste
- 200 gr chopped tomatoes (or canned)
- 1 can of red beans
- 1 liter vegetable or chicken stock
- 1 avocado
- some fatty cheese
Cooking:
Cut the onion and send it to fry in a deep frying pan with oil, add chopped chipotle or chili, cumin, oregano and garlic. Saute the onion with spices until the onion is soft. Then add sugar to soften the spiciness of the pepper and simmer for a couple more minutes. Then add tomato paste, tomatoes and beans. Pour the broth over everything and reduce the heat, stirring well, bring to a boil. Boil the soup for 15 minutes so that the pepper gives off its pungency. Mexicans add pieces of avocado and cheese when serving - this allows you to balance the spiciness of the soup.
Cooking tip: before adding spices to the soup, in order for them to give up all their spice and fully reveal the taste, we advise you to fry the spices in a pan, and then chop them - only after that send them to the dish.
Another variation of the Italian white bean and tomato soup with basil. The soup will appeal to lovers of savory dishes, and its rich texture will relieve hunger for a long time.
Ingredients:
- 200 gr. vermicelli
- 1 can of beans
- 1 can of tomatoes
- onion
- a couple of cloves of garlic
- vegetable broth cube
- 1 bunch fresh basil
- salt and pepper
Cooking:
Boil the vermicelli first. Fry the onion and garlic in a small amount of oil, add the tomatoes and beans, mix well, add the broth and let it cook for 15 minutes without closing the lid. Then add boiled pasta, salt, add spices and bring to a boil. Finely chop the basil and add to the soup, reserving a few leaves for garnish. Enjoy a spicy and flavorful Italian soup!
Mushrooms come to the aid of inveterate meat-eaters in fasting - they go well with different foods, are very healthy and nutritious. We offer to cook lean soup from mushrooms, beans and tomatoes.
Ingredients:
- 150 gr dry beans
- 150 gr mushrooms
- 3-4 potatoes
- one bulb
- one small carrot
- tomato paste
- dill
- salt and pepper
Cooking:
Boil the beans until tender, but for now, peel and cut the vegetables - potatoes into cubes, onions and carrots into small cubes, and mushrooms into plates. After the beans are ready, send chopped potatoes to it and start frying.
Heat a little oil in a frying pan, fry the onions and carrots, after the vegetables soften, add the mushrooms and stir-fry them for a few minutes until soft. Dissolve 1 tablespoon of tomato paste in a glass of water and pour into the frying. After a couple of minutes of stewing, send the roast to the beans and potatoes. Boil the soup for a few minutes, then turn it off and let it brew well. Decorate with herbs when serving.
One of the most popular Spanish dishes is the cold gazpacho soup. It is traditionally prepared from raw vegetables, mashed. And the basis of the dish are tomatoes. Housewives in different parts of the world liked the soup so much that now there are many recipes for this first course.
So let's talk about how to cook tomato soup with beans. There are several options, and each deserves special attention.
Recipe #1
The first recipe for making tomato soup with beans can be called the easiest and most often found in various cookbooks.
For its manufacture you will need the following products:
- Red beans - 1 cup;
- Raw potatoes - 2 medium tubers;
- Leek - 1 stalk;
- Fresh carrots - 1 pc.;
- Parsley - 2 branches;
- Celery root - 50-80 g;
- Tomato paste or ketchup - 1 tbsp. l.;
- Butter - 50 g;
- Salt, nutmeg and pepper to taste.
When all the ingredients are available, you can start cooking. Sort through first, if necessary, and soak the beans in water for 1 to 2 hours. After soaking, place the bean culture in the pot in which you are going to cook your dish and pour water.
The quantity can be varied at will, but the recommended volume is 1.5 liters. Boil the beans for a quarter of an hour, and then add the potatoes, cut into small pieces, to it (naturally, the root crop must be peeled before chopping). Boil everything together for another 20 minutes. While the potatoes and beans are cooking, you can do other things.
Heat up the pan well and add the butter. When it melts, add the leek, chopped into strips, and close the dish with a lid. After the onion has been stewed for 10 minutes, add carrots, chopped on a coarse grater and chopped celery to it. All ingredients are recommended to sweat under the lid for at least a quarter of an hour.
Then try to see if the beans and potatoes are cooked in the pan, if so, you can send the contents of the pan there. If the legumes and root crops are not yet ready, then stew the vegetables until the first ones are ready.
When you combine the ingredients together, salt and pepper the dish, and also add nutmeg. Boil the contents of the pan and add a spoonful of tomato paste. Mix all the ingredients thoroughly and let the soup boil. Taste some broth, adding any missing seasonings if needed, as well as chopped parsley.
Cook the dish for 5-10 minutes on minimum heat and you can eat. By the way, this first dish is not recommended to be reheated, as it will lose its taste. Therefore, it is better to cook at once.
Recipe number 2
This soup recipe assumes that you will use white beans. Required Ingredients:
- Canned white beans - 1 can;
- Medium-sized tomatoes - 8 pcs.;
- Onions, carrots 1 pc.;
- Smoked pork - 100 g:
- Celery stalks - 1-2 pcs.;
- Tomato juice - 300 ml;
- Vegetable (recommended olive) oil - 4 tbsp. l.;
- A mixture of your favorite herbs, salt and spices to taste.
Pour oil into the bottom of a small saucepan, when it warms up a little, place the pork cut into strips there. Lightly fry the meat, and then add chopped onion, celery to it.
Remove the pulp from the tomatoes (you can simply peel the fruits from the skin and finely chop) and put in a saucepan, mix all the ingredients and then simmer for 10-15 minutes. Then pour in the juice, add the canned beans, do not forget to drain the liquid in which it is located, add your favorite herbs, salt and pepper.
Mix everything thoroughly and cook the soup for 30 minutes over moderate heat. Before serving, garnish the tomato soup with canned beans with leaves of any fresh herbs (basil is ideal).
Recipe number 3
The option of making soup according to this recipe is suitable for those who have a slow cooker in the kitchen. Although the dish is not prepared quickly, it tastes just excellent.
To create this masterpiece in your kitchen, you will need:
- canned beans (optional) tomato sauce) - 1 bank;
- Beef - 300 g;
- Raw potatoes - 2-3 medium-sized tubers;
- 1 head of onion;
- Carrots - 2 pcs. small size;
- Tomato juice - 250 ml (if you add beans in tomato sauce to the soup, the amount of juice can be reduced to 150 ml);
- Water - 2 l;
- Vegetable oil - 1 tbsp. l.;
- Salt, pepper and spices to your taste.
In the bowl of the multicooker, put the meat, previously chopped into small pieces, legumes, if taken in a sauce, then you can not drain it, but add it to the soup, carrots, peeled and cut into thin circles. Pour all the ingredients with water and cook on the “Extinguishing” mode for an hour and a half.
While the dish is languishing in the slow cooker, you can prepare the dressing for the soup. To do this, pour vegetable oil into a heated frying pan, put finely chopped onions and a second carrot, chopped on a coarse grater.
Saute vegetables until golden hue, and then add tomato juice to them and simmer everything together for 20 minutes. When the slow cooker announces the end of the mode, add the peeled and diced potatoes to the bowl.
Put the prepared dressing in the base of the soup. Salt and pepper your first dish, put a leaf of parsley and other favorite seasonings there. Then mix everything thoroughly and continue to cook on the “Extinguishing” mode for another 1 hour.
Recipe number 4
This recipe will appeal to those who love everything spicy. For cooking you need:
- Beans (it is better to take canned) - 500 g;
- Tomato puree - 500 g;
- Vegetable or meat broth of your choice - 500 ml;
- 2 onion heads;
- Vegetable oil - 50 ml;
- Ground chili pepper (take the amount to your taste);
- Fresh parsley, salt and spices to taste.
This first course can be cooked in a deep frying pan or saucepan. Put finely chopped onion in the selected dish, fry it a little, add chopped red pepper and tomato puree. Mix all the ingredients, sweat for 3-5 minutes and put the legumes on them. Stew everything together for half an hour, and then pour the prepared broth into the dish and after 5–7 minutes you can turn off the gas.
The consistency of your soup should be thick, if you think it is liquid, then pour a little flour into it.
When adding it, stir the dish constantly so that the flour does not “get lost” in a lump. Before serving, chop parsley into each bowl.
Having prepared the first dish according to the above recipe, you can experiment a little and grind the soup with an immersion blender until smooth before serving.
Tomato soup is great for the winter season, vegetables with beans make the soup hearty, and its bright taste is uplifting
Compound:
500 gr. canned white beans
2 carrots
1 head of onion
2 celery stalks
2 garlic cloves
250 ml. tomatoes in own juice (no skin)
1 tbsp tomato paste
4 tbsp vegetable oil
a pinch of oregano
a pinch of black pepper
1 bunch of green parsley
salt to taste
0.5 tsp Sahara
water
Cooking:
Cooking tomato soup does not take much time, in just an hour you will have a delicious, fragrant and very healthy soup for lunch.
Drain the liquid from the beans and transfer to a saucepan in which to cook the soup.
Pour water over the beans to cover them by about 2 cm.
Put the pot on the fire and bring to a boil. Boil the beans for about 10 minutes. 
Put the pan on fire. Add vegetable oil, and as soon as it warms up, lay out the onion, cut into thin quarter rings. 
When the onion becomes soft, add the carrots, cut into small cubes, to the pan. Fry carrots until half cooked. 
Add the chopped celery stalk to the pan. Cook for approximately 5 minutes. 
Smash the tomatoes in their own juice in a blender and add to the vegetables in the pan. 
Immediately add salt, oregano, black pepper and tomato paste. To soften the sour taste, add 0.5 tsp. Sahara. 
Cook the sauce after boiling for 10 minutes. 
Transfer the prepared sauce to a bowl with beans. If the soup is too thick, add a little boiling water, although we liked the thick soup better. 
Simmer the soup for another 10-15 minutes (depending on the cooking time of the soup, the vegetables will be al dente or fully cooked, it all depends on your preference). 
Serve tomato soup with parsley.
Since the Europeans brought tomatoes from the New World, the use of tomatoes in the kitchen has become as common as the use of beets in Ukrainian borscht. However, the tomato is also common. In addition to salads and second courses, tomatoes are an excellent ingredient for soups.
The common name for first courses with tomato is tomato soups, and the number of options is huge. I read somewhere that many famous food companies produce canned tomato soups. These soups can be seasoned to your liking and served hot or cold.
Usually tomato soups are made using tomato paste, or heavily crushed tomato pulp. Tomato paste, or simply tomato, is made from fresh tomatoes and sold in jars. In fact, this is a concentrated tomato product suitable for cooking.
With tomato paste, by conventional dilution, the vast majority of "shop" tomato juices are made. This process is affectionately referred to as "recovery". Less concentrated tomato - canned tomato pulp, is very popular in European cuisines, especially in Italian.
Often adding a small amount of tomato to the first course allows you to completely change the taste of the soup. I remember that as a child I did not like vegetable soup, but the addition of literally a teaspoon of tomato paste to the soup - and the soup is already completely different, pleasant.
This, given that I still love tomato juice. At one time, we had a very favorite snack “for this business” canned in tomato sauce. I don’t know why, but I liked the taste, despite the frightening composition. The idea came up to cook vegetable tomato soup with beans. Looking ahead, I will say - it turned out, and very tasty. Tomato soup with beans is easy to prepare, although it takes a long time to soak the beans.
Tomato soup with beans. Step by step recipe
Ingredients (2 servings)
- Beans (dry) 1 cup
- Potatoes 1-2 pcs
- Leek 1 pc
- Carrot 1 pc
- Celery 50 gr
- Tomato paste 1 tbsp. l.
- Butter 1 tbsp. l.
- Parsley 2-3 stalks
- Spices: salt, ground black pepper, nutmeg Taste
- Basically, any beans will do. Such as there is. It is only necessary to take into account that colored beans will color the broth. Beans are very difficult to cook, so it is worth soaking them in advance in cold water for a few hours. Ideal - soak overnight. After soaking, drain the water, and sort the beans with your hands, paying attention to dark spots and holes - this may be a bean pest, a bug. These beans should be thrown away. Going through a glass of beans is a matter of a few minutes.
- Bring 1 liter of water to a boil in a saucepan. Throw the beans into boiling water and cook for 15 minutes at a low boil. It is better to cover the pan with a lid.
- Meanwhile, peel the potatoes and cut them into cubes. Add potatoes to the pot and continue to cook for another 15 minutes.
- While the beans and potatoes are cooking, cut the leek into thin strips (rings). However, you can use a regular bow, it's not so important. It is important to fry and stew the chopped onion in butter. Melt the butter in a frying pan, fry the onion in it and simmer under a lid over low heat.
- After 10 minutes, add finely chopped celery root and carrots, cut into cubes or small pieces of arbitrary shape. Simmer covered until beans and potatoes are cooked. Time heat treatment onions and carrots should be 30 minutes. If by this time the beans have not yet cooked, just remove the pan from the heat and leave it under the lid.
- Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add the nutmeg at the tip of a knife and season with a little salt and pepper. Do not forget that tomato paste is usually already a little salty. Let the soup simmer for a few minutes.
- Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato soup with beans boils again, finally salt it.
- Add finely chopped parsley to the tomato soup with beans and cook it at a low boil for 5 minutes.
The popular combination of beans and tomatoes is a win-win combination that can be used to make an incredible variety of dishes. A traditional English breakfast necessarily includes white beans stewed in their own juice or in tomato paste, most often they are canned food that is steamed or heated in a frying pan. For us, this seems unusual, because most often we eat canned beans cold, just by opening a jar 🙂 Anyway, this is how I do it! And we certainly do not serve peas for the morning meal.
The habit of eating beans for breakfast or during the day is not only in England, but also in Ireland, Egypt (madamas), Pakistan, Japan (fermented beans), Mexico, Cameroon, canned tomato soup with beans in the SSF and other countries, in one form or another.
Eaten in the morning - breakfast or lunch, saturates well for a long time. Legumes are rich in fiber, vegetable protein (7.4 g per 100 g), vitamin C, calcium and iron. It is especially useful for those who do not eat animal products, which means they limit their diet in proteins.
Tomato soup with beans, broccoli and sweet peppers
Ingredients:
- 0.7 l - 1 l of water (depending on the desired thickness of the soup);
- 1/3 cup dry red beans (or other variety)
- 1 sweet pepper;
- 1 large tomato (or your favorite tomato paste or tomatoes in their own juice, juice);
- 4-6 pcs. broccoli inflorescences;
- 2 potatoes;
- vegetable or butter;
- salt to taste.
- First of all, prepare the beans. I prefer red, it seems to me more rich in taste (and rich in iron!). Dry sorted by hand from small debris. Then I wash in running water. I fill it with clean water at night, which I will change again in the morning.
- I boil until fully cooked - the legumes remain whole, the skin does not burst, but the inside of the bean is soft. Then I cook it with vegetables.
- I fry sweet peppers in vegetable or butter, after cutting it into a small cube.
- As soon as the pepper is browned, I put 1 fresh tomato, also diced, in the pan. Carcass together two vegetables until completely softened.
- I put boiled beans with potatoes (cut into strips), stewed vegetables and broccoli inflorescences there. Salt.
- Boil potatoes and broccoli until done. And this is about 5-7 minutes.
- Tomato soup with beans turns out to be a beautiful rich color - green broccoli, red pepper, brown beans. Not only does it look appetizing, but it also tastes great!
When serving, you can sprinkle with fresh herbs to taste, which will add brightness and aroma.
Soup with canned beans in tomato sauce
And the second version of the first course is canned bean soup in tomato sauce. Here you should be careful when choosing a workpiece. Buy a proven product that you have already tried or look for reviews, as there is often an unsuccessful tomato paste (starchy and tasteless) that will spoil the whole broth.
Ingredients:
- 0.5 l - 7 l of water (depending on the desired thickness of the soup);
- 1/2 jar of canned beans in tomato sauce;
- 1 sweet pepper;
- 4-5 broccoli florets;
- vegetable oil;
- salt as needed.
- Pour water into a saucepan. Let her boil.
- In parallel, fry the cubes of sweet pepper in a pan.
- Add potatoes, cut into cubes or stripes and broccoli.
- Add fried peppers and semi-finished product.
- As it boils, we taste it, maybe it will be necessary to add a little salt.
- Cook the soup until all vegetables are fully cooked.
This soup is richer in flavor and thicker.
Serve with fresh herbs, crackers or toasted toast.
How to avoid bloating from legumes?
Many people are afraid to eat legumes and even more so to mix them with vegetables because of the “explosiveness” of such a mixture. There are several rules that will help to completely avoid bloating:
- Beans (as well as chickpeas, lentils, soybeans, peas) should be soaked overnight in drinking water. And in the morning - drain this water, rinse, pour fresh water. This will wash away most of the polysaccharides, which is the cause of bloating.
- The longer the beans cook, the better. Boil them until you can easily puree them. This will help you avoid indigestion.
- Remove the foam while boiling the water.
- Try not to mix legumes with starchy foods. These include: flour, corn, potatoes (what about soup without potatoes?), rice, wheat.
Enjoy your meal!
Recipe and article from Angelica.
