Looking for a hearty, healthy, simple and delicious soup recipe? Cook tomato soup with beans - and you will provide yourself with energy for several hours.
The benefits of tomato soup with beans
Tomato soup with beans- This is a double dose of nutrients, vitamins and elements. So, tomatoes contain glucose, fructose, iodine, sodium, iron, manganese, zinc, vitamins A, B2, B6, K, E, PP, and they are also a kind of antidepressants and have anti-inflammatory effects. Beans are generally among the ten most useful products- it contains well digestible proteins, carotene, vitamins B, C and PP, vital amino acids and many others. In other words, a bowl of tomato soup with beans can fill almost all human needs in useful substances, vitamins and elements. Tomato soup with beans can be prepared as a vegetarian dish, or with the addition of meat, game and smoked meats - in this case, its calorie content will be higher.
Tomato soup with beans - recipes
Tomato soup with beans and pasta.
Ingredients: 500g tomatoes, 150g small pasta, 3 tbsp. olive oil, 400g canned white beans, 4 cups dried tomatoes, 4 tbsp. black olives, 4 tbsp. Italian herbs.
Preparation: peel the tomatoes, chop, stew, beat with a blender, add the broth until the tomato soup is thick. Bring soup to a boil, add pasta, olive oil, simmer for 2 minutes. Put the beans, chopped dried tomatoes, chopped olives, heat for another 2 minutes, add chopped Italian herbs.
Tomato soup with beans and hunting sausages.
Ingredients: 700g potatoes, 300g hunting sausages, 400g canned beans, 400g canned tomatoes in their own juice, 150g onions, 5 sprigs of thyme, salt, pepper.
Preparation: finely chop the onion, slice the sausages, dice the potatoes, peel the tomatoes and chop. Pour 3.5 liters of water, bring to a boil, throw in the potatoes, after 3 minutes add sausages, beans, tomatoes, onions, salt, pepper. Once potatoes are cooked, add thyme. Let the soup steep before serving.
Mexican tomato soup with beans.
Ingredients: 1 carrot, 1 onion, 2 celery stalks, 3 sweet bell peppers, 1 hot peppers chili, 3 cloves of garlic, 1 l of broth, 400 ml of black beans, 1 can of canned tomatoes in their own juice, oregano, cumin, chili, bay leaf, salt, 1 tbsp. vegetable oil.
Preparation: soak the beans in advance for several hours in warm water, boil. Saute finely chopped carrots, onions, celery in vegetable oil, add pepper strips, after 5 minutes - pour in hot broth, tomatoes, chili and bay leaf. After boiling, reduce the heat, after 10 minutes add the beans, bring to a boil and put the spices and squeezed garlic. When serving, garnish the soup with finely chopped cilantro, serve with sour cream, if desired, serve with soup corn chips nachos or tortillas.
To make Tomato Bean Soup, you can use both white and black beans, raw or canned, as well as fresh, canned, or sun-dried tomatoes. Beans need to be soaked for several hours beforehand.
Soup with corn: summer tastes!
Thick soups - rich recipes
Cold tomato soup: perfect for summer
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, a very favorite snack "for this case" we had canned 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.
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.
The popular combination of beans and tomatoes is a win-win combination that can be used to make an incredible variety of dishes. Traditional English breakfast includes white beans stewed in its own juice or in tomato paste, most often it is canned food that is steamed or heated in a 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.
