Bean soup made from canned red beans. Canned bean soup: delicious recipes

Calories: Not specified
Cooking time: Not indicated

This soup often comes to my rescue when I need to quickly prepare a first course for lunch. And considering that the soup turns out tasty and satisfying, this recipe simply must be in your notebook. Vegetarians will especially like it, since it is prepared without meat, and sautéed vegetables and canned beans add satiety and taste.
According to vegans, beans contain quite a lot of plant proteins, so they can, in fact, completely replace meat in our diet. I cannot be so categorical in my judgments and will remain in my opinion: it will be healthier to stick to a balanced diet and not rush to extremes. Moreover, this also applies to the diet of young children and pregnant women, who, due to their convictions, refuse meat and dairy products. I'm sure you'll appreciate this one too.
But such a soup will definitely not cause any controversy, so you can eat it both during fasting and during a fasting diet. Well, if your husband categorically refuses meatless dishes, then so be it, put a piece of boiled meat or a couple of smoked sausages on his plate. My girlfriend, for example, does this to avoid disagreements. Pay attention to this one too.
In addition, the soup is prepared very quickly, the main thing is that you have a strategic supply of canned beans in the kitchen. If you don’t have such a jar in the house, you will have to cook dry beans, but this is a different recipe and a completely different cooking time. Let's start preparing bean soup from canned red beans, the recipe with photos is already waiting for you below.

- potato tuber – 2 pcs.,
- carrots (medium) – 1 pc.,
- turnip onion - 1 pc.,
- beans (red, canned) – 1 can,
- water – 4 tbsp.,
- oil (vegetable, refined) – 1 tbsp.,
- tomato paste – 1 tbsp.,
- wheat flour – 1 tbsp,
- sea salt or table salt (finely ground), spices.

Recipe with photo step by step:

First, prepare the vegetables for the soup. We wash them thoroughly to remove sand and then peel them.
Grind the carrots on a large mesh grater.
Chop the onion into medium pieces.

Pour oil into a heated frying pan, then add vegetables and sauté over medium heat for 5-6 minutes.

Pour water into the pan, bring it to a boil and add the diced potatoes.

After 10 minutes, add the sautéed vegetables into the pan and simmer the soup for about 10 minutes.
Next, open the jar of beans and pour its contents into the soup, cook for another 5 minutes.
Now, in fact, we dilute the tomato paste in a small amount of warm water and also add it to the soup, boil it for 4-5 minutes.
Add salt and spices to taste. I think you will just go crazy for this delicious I have already prepared for you.

Lastly, add sifted flour to the soup to thicken it, boil for 5 minutes, and remove from heat.
Add chopped greens.

Let the soup brew for 15 minutes, and pour bean soup from canned red beans, I hope you liked the recipe with photos, into plates. If you don’t have time at all, but you need to cook, then this one will help you.

Bon appetit!

Canned Bean Soup Recipe is a recipe for a popular dish that is both healthy and nutritious. Beans saturate the human body with vitamins and microelements and perfectly satisfy hunger. Almost every cuisine in the world has some version of bean soup.

Canned Red Bean Soup "Lenten"

Ingredients

Potatoes – 350 gr.
Beans – 320 gr.
Onion – 120 gr.
Tomato – 220 gr.
Carrots – 180 gr.
Salt – 5 gr.
Black pepper – 5 gr.
Water – 2.5 l.
Parsley – 25 gr.

Cooking

Peel potatoes, cut.
Place in boiling water. Cook no more than ten minutes.
Peel the onions and carrots.
Finely chop the onion.
Grind carrots with a grater.
Wash and cut tomatoes into small pieces.
Open a jar of canned red beans, pour out the liquid. Rinse beans under running water.
Fry the onion for no more than five minutes. Add carrots and fry for another 5 minutes.
Add tomatoes to the pan with the vegetables. Add beans after 3 minutes.
Remove the pan from the heat after 4 minutes.
When the potatoes are cooked, add the roasted vegetables to the pan.
Add spices.
Parsley (or other herbs) wash and chop.
A few minutes before full readiness, throw chopped greens into the soup.

Ingredients

Meat - 1 kg.
Beans – 320 gr.
Carrots – 120 gr.
Broccoli – 650 gr.
Onion – 100 gr.
Potatoes – 350 gr.
Salt - 10 gr.
Spices – 5 gr.

Cooking

Rinse the meat (the recipe involves using pork on the bone) and place in boiling water.
Remove any secretions formed during the cooking process and add spices (ground pepper and dried herbs to taste). Cook for one and a half hours.
Remove the cooked meat from the pot. Separate the bones, cut the flesh into small pieces and return to the broth.
Peel the potatoes and place in a saucepan with broth. Boil.
Peel vegetables (onions and carrots), chop and fry for several minutes.
Open the can of beans, drain the liquid and rinse the contents.
Add beans to the pan with the vegetables. Simmer for no more than five minutes.
Rinse broccoli (you can use fresh or frozen) under running water. Throw into the soup after the potatoes (after 10 minutes).
Throw the fried vegetable mass into the pan with the soup, then cook for about twenty minutes.
The finished soup should sit for half an hour.

Ingredients

Meat - 350 gr.
Beans – 320 gr.
Carrots – 120 gr.
Bell pepper – 160 gr.
Tomato paste – 55 gr.
Salt - 10 gr.

Cooking

Wash and cut the chicken (you can use breast, drumsticks or thighs). If there are bones, remove them.
Place part of the meat or bone in a saucepan with water. Cook the broth for an hour and a half.
Fry the chicken in a frying pan for five minutes.
Wash the peppers and remove the seeds. Cut into small strips.
Wash and peel the carrots. Using a coarse grater, chop.
Add chopped vegetables to fried chicken.
Open the can of beans. Place beans with liquid in a frying pan with vegetables and meat.
Add tomato paste to the total mass of ingredients. Add salt, stir. Simmer for no more than 10 minutes.
Transfer the contents of the frying pan into a saucepan with broth.
Cook for about fifteen minutes.
The cooked soup should sit.

The classic canned red bean soup recipe calls for serving it with savory rolls or cornbread. When serving, you can also add sour cream or mayonnaise to the finished soup.
To add a special piquancy to soup with canned beans, it is worth adding a small amount of fennel at the final stage of cooking or directly when serving.
You can make the soup using canned white beans. In this case, the soup will have more delicate flavors, since red beans give the soup greater richness and thickness.
When choosing beans for soup, you can use beans canned in tomato. Using this option, you should not add additional tomato paste to the soup.
Making a dish using a canned bean soup recipe can always be done with some experimentation with seasonings and spices. You can add oregano, suneli hops, cumin, saffron, basil, any ground pepper or peppercorns, and paprika to the soup. The main rule is that there should not be a lot of seasonings, so use no more than three per soup.
The soup can be eaten with garlic. This nutritional option will add health benefits and make the soup more piquant.
By choosing different meats for soup, you can adjust its taste. Using pork knuckle for broth will make the soup richer. Using pork pulp or bone, chicken or beef, the soup will be leaner.
To make the soup more rich, during the cooking process you need to add finely chopped lard (possibly with garlic).
When adding roast to the soup, you can add some smoked meats (bacon, ribs, etc.), which will make the taste of the dish more unusual.

The soup will be more tasty if it is not boiled, but simmered over a fire. Therefore, after frying is thrown into the pan, cooking should take place on minimal heat.

To make soup with meat take less time, provided you have boiled meat on hand, you should throw the chopped meat into the frying vegetables.
There is a recipe for making creamy vegetable soup with beans. To get this soup, you need to use a blender to grind all the vegetables in the soup, and add cream before serving.

Bean soup, in addition to its wonderful taste and aroma, has extremely high nutritional value, which makes this recipe popular on all continents of our planet. Cooking soup has its own characteristics, but always gives the cook the opportunity to experiment.

Canned bean soup always turns out tasty and satisfying. Moreover, preparing such a soup does not require any special culinary skills or a lot of time. There is no need to soak the beans, because they are already ready in a canned jar.

There are plenty of variations of soups with canned beans. You can add any vegetables and cereals to this soup. This soup can be with beef, chicken or no meat at all. Moreover, by adding canned corn and sweet peppers, you will introduce a Mexican motif into the dish, and if you add pasta, the dish will resemble Italian cuisine.

When preparing this soup, there is one secret so that the broth is rich and the juice from the beans has a brighter taste and it is better to add it to the soup. This will make the soup more interesting.

How to make canned bean soup - 15 varieties

The soup is very filling and tasty. And it’s a pleasure to cook, because its preparation does not require any special culinary skills.

Ingredients:

Onion -1 pc.
Tomato paste - 60 ml
Potatoes - 4 pcs.
Bacon - 100 g.
Beef - 300 g

Cooking:

First of all, you need to boil the beef. As you know, beef is very tough meat.

Therefore, it takes several hours to cook. By the way, bones are best suited for this soup.

While the meat is cooking, it is necessary to skim off the foam regularly. Peel the onions and potatoes. Fry the ONION in a small amount of oil, after finely chopping it.

After the onion has become transparent, add tomato paste. Simmer for a couple of minutes and place in a saucepan.

Cut the potatoes into cubes and place them in a saucepan. In the same pan where the onions were fried, fry the bacon. Place the jar of beans into the soup.

Cook for 15 minutes and add bacon.

Bon appetit.

It's easy to prepare, has a spicy soup, and most importantly, everyone loves it without exception. This is enough to prepare it tomorrow.

Ingredients:

Meat broth -0.5 l
Beans in their own juice - 2 cans.
Bacon - 150 g
Carrot - 1 pc.
Tomatoes in their own juice - 250 ml
Onion -1 pc.
Bulgarian pepper - 1 pc.
Khmeli-suneli - 5 g

Cooking:

Three carrots on a fine grater. Cut the bacon and onion into cubes. Peel the pepper and cut into cubes.

Fry carrots and onions in a frying pan, after 10 minutes of frying, add garlic and pepper.

Then fry for a couple of minutes and place the vegetables in a saucepan, where we add the tomatoes and pour the broth over the soup.

Break one can of beans into porridge with a blender and add to the soup. We'll also add the second can of beans to the soup. Bring the soup to a boil.

Fry the bacon in a separate frying pan and add it to the soup. Add pepper, spices and salt.

Beef broth is known to be very tasty when cooked properly. Therefore, if there is any left, be sure to cook soup with it.

Ingredients:

Potatoes - 3 pcs.
Carrot - 1 pc.
Garlic - 4 tooth.
Onion - 1 pc.
Greenery
Green beans - 200 g

Cooking:

Bring the broth to a boil. We clean the vegetables. Cut the potatoes into cubes and add them to the soup.

Grate the carrots, cut the onion into cubes and fry in a small amount of oil. Pass the garlic through a press and add to the frying.

After 3 minutes of simmering, add the roast to the soup. We also send canned and green beans there. We cook for 15 minutes.

Turn off the heat and leave the soup covered.

Bon appetit.

How often do you want to taste a tasty, rich and satisfying soup. However, it often takes a long time to prepare soup. This soup doesn't take much time to prepare.

Ingredients:

Potatoes - 3 pcs.
Onion -1 pc.
Ribs - 300 g
Canned beans with vegetables - 1 can
Greenery

Cooking:

Fill the ribs with water and put on fire. Cook until half cooked, about 1 hour. Salt and pepper to taste.

Then strain the broth and remove the ribs. Peel the potatoes and cut them into cubes. Place in a saucepan.

Pour a small amount of oil into a frying pan and fry the onion.

Fry the onion for a couple of minutes, then add the beans, fry for another couple of minutes and add to the pan. Bring the soup to a boil and add dill.

Cover the soup with a lid and let the soup rest.

This soup is very tasty and very filling, even too filling. However, it is impossible to refuse it.

Ingredients:

Canned beans - 1 can
Potato - 1 pc.
Tomatoes - 4 pcs.
Chicken breast - 300 g
Carrot - 1 pc.
Garlic - 3 tooth.
Onion - 1 pc.

Cooking:

Place the chicken breast in boiling water and cook for 40 minutes, then remove the meat.

The chicken must be separated into fibers and added to the soup 10 minutes before the end of cooking. In the meantime, let's make the frying.

Grate the carrots and cut the onion into cubes. Pass the garlic through a press. Place everything in a frying pan and simmer for a couple of minutes.

Meanwhile, prepare the tomato paste. First of all, you need to peel the tomatoes.

To make it easier to remove the peel, make a cut in the sharp part of the tomatoes and pour boiling water over them. Leave it for a couple of minutes and it’s much better to remove the peel.

Mix the tomato pulp with finely chopped garlic and dill and blend with a blender.

Fry the tomato paste for a couple of minutes, then pour it into the soup. Add the canned beans to the soup and cook for 20 minutes.

Bon appetit.

Beans are a very healthy and protein-rich product. Beans are often used in salads and first courses. In this soup, beans look very organic.

Ingredients:

Canned beans - 1 pc.
Potatoes - 5 pcs.
Meat - 300 g
Onion -1 pc.
Tomato paste - 40 ml
Carrot - 1 pc.
Tomato - 1 pc.

Cooking:

Cut the meat into small pieces and cook for 1 hour. Meanwhile, peel the onion and cut it into cubes. Fry the onion in a small amount of oil.

Add tomato paste to the onion. Fry for another 1 minute. Peel the potatoes and cut into strips.

Cut the tomato into small pieces; you can remove the peel first. Three carrots on a medium grater and add to the soup.

Cook for 15 minutes and add the potatoes, after another 15 minutes we fry. Cook for another 5 minutes and add beans. Cook some more and add herbs.

After the soup has boiled, add garlic to the soup.

Vegetable salads are always a godsend for housewives. After all, very often you want to have a fasting day and give up meat. The lack of animal protein can be made up for with vegetable protein, and beans, as you know, have enough of it.

Ingredients:

Tomatoes in their own juice - 1 can
Bulgarian pepper - 1 pc.
Chili pepper - 0.5 pcs.
Tomato juice with pulp - 0.5 l
Vegetable broth - 0.5 l
Canned beans - 1 can
Carrot - 1 pc.

Cooking:

Grind the tomatoes in their own juice in a blender and mix with boiling broth, cook for a couple of minutes and add the juice in a thin stream, stirring constantly.

Three carrots finely and add to the soup. Peel the bell pepper from seeds and cut into cubes.

Finely chop the chili pepper and fry it with the Bulgarian pepper in a small amount of oil. Add the mixture of peppers and beans to the soup.

Cook until fully cooked.

The soup can be served with baguette and herbs.

Soups in a slow cooker turn out especially tasty. After all, most of the time the soup is cooked in a closed pan, which preserves the rich taste of the broth.

Ingredients:

Canned beans - 1 can
Potatoes - 4 pcs.
Smoked sausages - 200 g.
Carrot - 1 pc.
Onion -1 pc.

Cooking:

Turn on the multicooker to the “Frying” program and place the onions and carrots into the multicooker. Let's heat the water in the kettle.

As soon as the carrots and onions have reached a translucent color, add the beans, sausage and potatoes to the slow cooker. Fill the soup with water and add spices.

We turn on the “Multi-cook” program. Let the soup sit for 25 minutes.

Bon appetit.

Despite the rare combination of fish and beans, this soup is worthy of respect.

Ingredients:

Canned beans - 1 can
White fish - 400 g
Potatoes - 2 pcs.
Carrot - 1 pc.

Cooking:

Boil the fish and remove it from the broth; we will add it 10 minutes before the end of cooking. Immediately add the beans to the soup.

Cover with a lid and let it boil again, then add the spices, preferably saffron and bay leaf. Peel the potatoes and cut them into cubes.

Three carrots on a coarse grater. Place the vegetables in the soup and cook for 30 minutes.

Bon appetit.

The original combination of beans and pickles will make everyone admire your culinary skills.

Ingredients:

Pickled cucumbers - 3 pcs.
Canned beans - 1 can
Onion -1 pc.
Potatoes - 4 sh
Carrot - 1 pc.
Beef - 0.5 kg

Cooking:

Boil the beef until cooked, then add the broth to a separate pan. Grate the carrots and place them in a frying pan with a small amount of oil.

Dice the onion and add it to the carrots. Cut the cucumbers into medium pieces and add to the vegetables in the pan.

Cut the potatoes into cubes and add them to the broth. Salt the soup. You can add your favorite spices. Place the vegetables from the frying pan into the saucepan.

Add the beans to the soup along with the juice. Cook the soup for about 20-25 minutes. Cut the beef into cubes or sticks and send it back to the soup.

Cook until the vegetables are ready.

Well, a very tasty soup with the Mexican character of fajitas.

Ingredients:

Canned beans - 1 can
Chicken breast - 500 g
Sweet pepper - 2 pcs.
Potatoes - 3 pcs.
Onion - 1 pc.
Dill - 2 bunches

Cooking:

Boil the chicken breast until cooked, remove the meat, and separate it into fibers. Place the canned vegetables in a saucepan.

Peel and cut the potatoes into cubes and place in a saucepan.

Cut the onion into cubes and place in a frying pan, add bell pepper and grated carrots, fry the vegetables for 10 minutes.

Place the contents of the pan into the saucepan. Cook for 10 minutes and then add meat and spices. Add the greens after turning off the heat.

Cover the soup with a lid and leave for half an hour.

Bon appetit.

What's better than chicken soup? Perhaps just chicken soup with canned beans.

Ingredients:

Chicken meat - 250 g
Canned red beans - 1 can
Canned white beans - 1 can
Potatoes - 4 pcs.
Carrot - 1 pc.
BOW - 1 pc.

Cooking:

Place the chicken meat in boiling water and cook for 25 minutes. We remove the foam. Peel the carrots and potatoes and cut them into cubes, add them to the soup and add spices.

Fry the carrots and onions until tender, then add them to the soup. Now you can add beans to the soup. Cook for another 5 minutes.

Mama Mia, how delicious! Your loved ones will scream after they try this soup.

Ingredients:

Sausages - 500g
Onion -1 pc.
Canned tomatoes - 1 kg
Canned beans - 1 can
Pasta - 100 g
Chicken broth - 1 l
Garlic

Cooking:

In a saucepan, fry the sausages until golden brown. Place the sausages in a bowl. In the same pan, sauté the onion until golden brown.

Add garlic and mashed tomatoes with a fork to the onion. Simmer for 5 minutes. Add boiling chicken broth. Bring to a boil and cover with a lid.

Cook for 25 minutes. Afterwards, add canned beans, sausages, and pre-cooked small pasta. Cook for another 10 minutes.

Serve with Parmesan cheese.

Bon appetit.

Awesome soup from Spanish cuisine.

Ingredients:

Chicken broth - 2.5 l
Flour - 40 g
Dry garlic - 5 g
Red hot pepper - 5 g
Cumin - 5 g
Oregano - 5 g
Canned beans - 1 can
Canned corn - 1 can
Chicken breast - 300 g
Tomatoes - 5 pcs.
Onion - 1 pc.
Tomato paste - 40 g

Cooking:

Boil the chicken broth in advance.

Pour oil into a frying pan, heat it and add 40 g of flour. Add spices and tomato paste, pour a glass of chicken broth.

Stir the sauce constantly so that there are no lumps.

Pour oil into a pan and fry finely chopped onion in it, fry, stirring constantly, until transparent, then add garlic and tomatoes.

After the tomatoes have released their juice, we will send the canned corn and beans. Pour the sauce over the vegetables, stir well and add the chicken breast.

Pour chicken broth into the soup. Cook for 3 - 3.5 hours.

Bon appetit.

Buckwheat is in great demand among athletes, loving mothers and grandmothers. Buckwheat is useful for everyone without exception. This is a great side dish and simply delicious porridge. Buckwheat soup turns out no less tasty than everything else.

Ingredients:

Chicken broth - 2 l

Soup with canned red beans belongs to the group of protein dishes. But the interesting thing here is that the protein contained in these beans is absorbed much better than in meat. This soup is considered a self-sufficient and satisfying dish. In addition to protein, beans contain a large number of various microelements and B vitamins, which actively fight our depression. Therefore, we can safely say that eating a bowl of bean soup will guarantee a smile.

Beans are used in many national dishes of different countries, from Mexico to hot Africa. But in the first case, beans are generally considered the main guest on the table; here everything imaginable is prepared from them, from spicy soup with beans, tomatoes and avocado to flatbreads stuffed with beans.

Red bean soup recipes are a diverse world of ingredients. The cooking process does not take much time, but sometimes even that is not enough. That's why inventive manufacturers came up with the idea of canning beans - in order to simplify the cooking process, because the process of preparing beans takes the longest time.

When choosing beans in a jar, you need to pay attention to the following characteristic indicators: the composition, which ideally contains beans, water, salt and sugar; be sure to look at the expiration date; The smaller the beans, the higher their quality, with the exception of the black Mexican variety.

How to make canned red bean soup - 15 varieties

Canned red bean soup will ease your daily hassle of preparing the first dish. You should definitely try this easy and quick recipe, because the taste is excellent.

Ingredients:

Potatoes 1 pc.
Carrot 1 pc.
Tomatoes 2 pcs.
Cilantro ½ bunch
Onion 1 pc.
Beef broth 1.5 l
Garlic 1 clove

Cooking:

Cut the potatoes into cubes and add them to the previously prepared broth and let them cook. Chop the onion, garlic and cilantro. We rub the carrots on a coarse grater.

Remove the skins from the tomatoes and remove them as finely as possible.

Sauté onions, carrots and garlic in vegetable oil; when the vegetables acquire a golden color, add tomato puree and simmer until the moisture evaporates.

Then add to the potatoes. After 5 minutes, add cilantro and canned beans. Cook for another 10 minutes.

Often, manufacturers of canned beans use a large amount of sugar in the sauce where these beans are stored, so before adding them to the soup, they should be rinsed well.

Mexican spicy soup with red beans, tomatoes and avocado will delight you not only with its taste, but also with its appetizing appearance, just look at the plate of the thick dish.

Ingredients:

Onion 1 pc.
Carrot 1 pc.
Celery 2 stalks
Bell pepper 3 pcs.
Chili pepper 1 pc.
Garlic 3 cloves
Strong chicken broth 1 l
Canned red beans 400 ml
Canned tomatoes 400 ml
Fresh tomato 1 pc.
Avocado 1 pc.
Lemon ½ pcs.
Green cilantro
Corn chips Nachos 100 g

Cooking:

In a thick-bottomed saucepan, heat the vegetable oil and sauté the finely chopped onion, carrots and celery.

When the vegetables become soft, add sweet peppers cut into strips, then tomatoes in their own juice, chili pepper (an acceptable amount for you) and bay leaf. Simmer for 10 minutes.

Pour in chicken broth, add beans, garlic, chopped cilantro, spices, and salt to taste. Cook for another 5 minutes.

Garnish: Peel and pit the avocado and blend in a blender with lemon juice, carrots and tomatoes until pureed.

Once cooked, add a little pepper. The side dish is served with soup with chips.

Few people know that beans are ideal for zucchini. These two ingredients are combined into an inseparable tandem, complementing each other's beneficial properties.

Ingredients:

Zucchini 500 g
Canned red beans 400 g
Celery root 100 g
Parsley 1 bunch
Garlic 1 clove
Meat broth 1 l
Olive oil

Cooking:

Cut the celery root into small cubes. garlic and zucchini. Pour olive oil into a pan and fry the celery.

When ready, add the zucchini, garlic and beans, along with the broth. Season to taste and cook for 10 minutes.

Crush the finished soup with a masher, but not to a puree. Add 3 tbsp. olive oil.

Another version of Mexican soup with spice. As is customary in the national cuisine of Mexico, the addition of spicy ingredients is a mandatory part of the preparation. And we can add “hot” spices in the quantities we are used to using.

Ingredients:

Tomatoes 400 g
Canned red beans 470 ml
Canned corn 120 g
Avocado 1 pc.
Sweet pepper 1 pc.
Garlic 1 clove
Tabasco sauce
cilantro 1 bunch
Tomato paste 6 tsp.
Chili pepper 1/3 pcs.
Vegetable broth 600 ml
Olive oil

Cooking:

Peel the tomatoes.

To easily peel the tomato, the vegetable can be blanched: a cross-shaped cut is made in place of the stalk, then the tomato is placed in boiling water for a few seconds, then removed with a slotted spoon and lowered into cold water. This procedure will help the skin to easily peel the vegetable.

Saute the onion in olive oil, then add garlic, sweet pepper, hot chili pepper and tomato puree. Simmer for 5 minutes.

Then add broth and ½ the amount of beans, cook for 30 minutes. Beat the whole mass with a blender. Put it back on the fire and add the remaining beans and corn, salt and pepper.

Peel and pit the avocado, cut into cubes and add to the soup along with Tabasco sauce (3-4 drops). When serving, sprinkle with cilantro.

All bean soups go very well with any smoked meats, red bean soup is no exception. The taste is rich and the dish is very satisfying; no additional side dish is needed.

Ingredients:

Canned red beans 250 g
Smoked sausage 200 g
Carrot 1 pc.
Onion ½ pcs.
Potatoes 4 pcs.
Greenery

Cooking:

Fry onions and carrots in vegetable oil.

When ready, add chopped sausage, potatoes and beans with sauce, add water, preferably boiling water, then cooking will be faster. We cook 20 minutes.

Serve with greens.

This recipe for red bean soup is interesting because it does not contain potatoes, instead there is avocado, which, when boiled, resembles potatoes. But avocados are lower in calories and are good for those on a diet. Also included here is pumpkin, which has many useful microelements. This soup can be safely included in the diet of children.

Avocados cook very quickly - within five minutes. If it is cooked longer, it loses its shape and crumbles.

Ingredients:

Canned red beans 200 ml
Onion 1 pc.
Tomatoes 2 pcs.
Meat broth 600 ml
Avocado 1 pc.
Pumpkin 200 g
Olive oil

Cooking:

Saute finely chopped onion in olive oil. Peel the tomatoes and add to the onion when it turns golden.

In the heated meat broth, place the pumpkin, cut into large cubes. When the pumpkin is ready, add tomato sauce and canned red beans.

Peel the avocado and cut into small slices, add it 5 minutes before the soup is ready.

Among the wide variety of bean soups that have nutritional benefits, red bean soup enriches the overall color picture of the soup. By adding sauerkraut, the soup turns into a kind of cabbage soup with beans only.

Ingredients:

Beef 500 g
Sauerkraut 200 g
Carrot 1 pc.
Onion 1 pc.
Tomato paste 4 tbsp.

Cooking:

Cut the meat into small pieces, fill with water. Salt and pepper, put on fire. Cook for about 1 hour. After the time is up, add the potatoes.

We cook 20 minutes. We fry carrots and onions in vegetable oil with the addition of tomato paste.

When the potatoes are cooked, add sauteed potatoes, canned red beans and sauerkraut. We add if necessary. Cook for another 10 minutes.

Red bean and beef soup is a very nutritious dish. Properly cooked meat complements the taste of crumbly beans well. This soup will warm you up in cold weather and give you strength for further achievements.

Ingredients:

Beef 500 g
Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Tomato paste 3 tbsp
Canned red beans 300 g
Garlic 3 cloves

Cooking:

Boil the beef for 1 hour. Salt and pepper the broth, add bay leaf and black peppercorns.

When ready, add the potatoes to the broth. Fry carrots, onions, garlic and tomato paste in vegetable oil.

When the potatoes are ready, add the roasting and canned beans and cook for another 10 minutes. Serve with finely chopped herbs.

Red bean and mint soup is a very interesting option that is equally delicious cold or hot.

This soup is suitable for the summer heat; its refreshing ingredients - mint and celery root - will saturate the body with long-awaited coolness.

You can serve this vegetable soup hot and in the form of a puree, rubbing the ingredients through a blender.

If you have canned beans left, as you know, they do not last long, but they can be safely frozen. But it is better not to do this in a glass jar, as it may burst if the temperature changes. Choose plastic dishes or special zip-lock bags.

Ingredients:

Canned red beans 500 g
Carrot 1 pc.
Onion 2 pcs.
Bell pepper 1 pc.
Tomato paste 2 tbsp.
Celery root 50 g
Garlic 4 cloves
Dried or fresh mint 1/2 tbsp. (5 sheets)

Cooking:

Load finely chopped vegetables into a heated frying pan: onions, carrots and bell peppers.

Once cooked, add canned beans, add 300 ml of water and simmer for 30 minutes.

Then salt, pepper and add dried mint, garlic and tomato paste. The soup turns out very thick.

Increasingly, our housewives began to replace regular onions with leeks. This red bean soup recipe also adds this ingredient. Leeks have a mild, slightly sweet taste, but most importantly, they don't make anyone cry.

Ingredients:

Leek 1 pc.
Tomatoes 4 pcs.
Potatoes 2 pcs.
Pork 300 g
Olive oil

Cooking:

Cut the meat into cubes and fry in a heated frying pan with olive oil.

Pour boiling water over the tomatoes and remove the skin, then chop them and leeks and add to the meat, simmer for 30 minutes.

Place chopped potatoes in the water, add meat with sauce and beans when ready. Salt and pepper to taste. After 10 minutes the soup is ready.

Quick soup - this designation is suitable for bean soup with processed cheese. It's easy and quick to prepare, and the ingredients can be found in any refrigerator.

Ingredients:

Canned red beans 250 g
Potatoes 1 pc.
Processed cheese 1 pc.
Pork 300 g

Cooking:

Cut the meat into small pieces and cook for 1 hour. Season the broth with salt and pepper. Once cooked, add potatoes, diced processed cheese and beans in sauce.

Cook for 15-20 minutes.

If you want the processed cheese to remain intact in the soup, then add it 5 minutes before the end of cooking. If you want the soup to become creamy and dissolve, you need to add it along with the potatoes.

As you know, all bean soups with the addition of smoked ingredients radically change their taste. It’s unlikely that anyone will be able to refuse the aromatic soup with red beans and smoked ribs.

Ingredients:

Smoked pork ribs 500 g
Potatoes 3 pcs.
Carrot 1 pc.
Onion 1 pc.
Canned red beans 250 ml

Cooking:

Boil the ribs for 40 minutes. Sometimes it takes longer. An indicator of readiness is when the meat begins to separate from the bone.

We take out the meat and separate it from the bone, chop it finely. Chop the onion and carrots and sauté in a frying pan with vegetable oil.

Add potatoes to the meat broth, and after 15 minutes fry, meat and beans without sauce. Cook for another 10 minutes. The soup is ready.

Red bean soup is interesting for its unusual ingredients - chili pepper gives it a spicy kick, and Spanish Chorizo sausage gives it an interesting sourness. Interestingly, the sausage gets such a unique taste due to the fact that at a certain point in cooking it is dipped in dry white wine. There are two types of this sausage: the first is fiery Mexican, the second is sour Spanish. The choice remains with the cook and his taste preferences.

This dish is considered spicy, so the chili peppers are not pitted. If you want to reduce the spice, then you need to clean off all the seeds in the pepper.

Ingredients:

Chorizo sausage 250 g
Onion 2 pcs.
Garlic 2 cloves
Oregano 2 sprigs (1 tsp dry)
Chili pepper 1 pc.
Sweet pepper 1 pc.
Canned tomatoes 400 g
Canned red beans 400 g
Tomato paste 2 tbsp.
Canned white beans 400 g
Vegetable broth 400 g
Olive oil
Greenery

Cooking:

Cut the sausage into cubes. Grind the onion, garlic and carrots and send for sautéing in a frying pan with olive oil.

When ready, add sausage and tomato paste. In vegetable broth we put canned tomatoes in our own juice, two types of beans and cook for 15 minutes.

Grind the sweet and hot peppers and add to the soup along with the frying. Cook for another 10 minutes. When ready, add salt and spices and herbs.

In red bean soup, it is pickled cucumbers that are used; they will add a spicy spiciness to the dish, but not bitterness. You can prepare the soup either lean or with meat broth.

Ingredients:

Pickled cucumbers 3 pcs.
Potatoes 3 pcs.
Onion 1 pc.
Carrot 1 pc.
Celery root 1 pc.
Canned red beans 200 g
Meat broth 600 ml

Cooking:

Place the potatoes into the heated broth and cook over low heat for 15 minutes. Finely chop the carrots and onions and fry in vegetable oil.

When the vegetables become soft, add the celery root. Add fried potatoes and canned beans to the already prepared potatoes. Cook for another 15 minutes.

Once ready, cover with a lid and let steep for 20 minutes.

Soup with red beans and mushrooms is a hearty and aromatic dish, with a rich taste and bright appearance that is simply impossible to refuse. It should not be supplemented with meat, as mushrooms and beans have enough protein to replace a meat diet.

Ingredients:

Canned red beans 150 g
Potatoes 4 pcs.
Champignon mushrooms 200 g
Onion 1 pc.
Carrot 1 pc.
Tomato paste 4 tbsp.

Cooking:

In a heated frying pan with sunflower oil, fry the onions and carrots until golden brown, then add the mushrooms cut into slices.

After 5 minutes, add tomato paste diluted in water and simmer for another 10 minutes. Place potatoes and beans in boiling water.

When the potatoes are ready, add the sauce with mushrooms and cook for another 15 minutes. Let it brew under the closed lid.

Soup with canned beans is undoubtedly the fastest way to make soup. It is extremely easy to prepare. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and vegetable dressing will quickly fry during the cooking of potatoes. Total: it will take you no more than 20-25 minutes to prepare a delicious, satisfying and rich soup.

This recipe definitely deserves your attention and is worth it to adopt!

Taste Info Hot soups / Bean soup / Vegetable soup

Ingredients

Potatoes (medium) - 3-4 pcs.;
Carrots - 1 pc.;
Bulgarian pepper - 1 pc.;
Onions – 0.5 pcs.;
Canned red beans – 1 can;
Tomato paste - 1-2 tbsp. l.;
Vegetable oil - 3 tbsp. l.;
Water or broth - 1 l;
Salt, pepper, bay leaf to taste;
Fresh herbs for decoration.

How to make canned bean soup

Boil water in a kettle or broth in a saucepan on the stove. You can use the broth, cooked from any kind of meat or vegetables. Choose beef or pork broth on the bone for a hearty and nutritious soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut them into small cubes. The smaller the cubes, the thicker and quicker the soup will cook. Add potatoes to the pot and lightly salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, boil them for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Further, to save time as much as possible, turn on the second burner, put a frying pan with vegetable oil on it and, in parallel with cooking potatoes, prepare a tomato-vegetable fry for the soup. Peel the onions and carrots, cut out the seeds from the pepper, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into a small cube, the pepper can be cut into a larger cube.

By this time, the oil has already warmed up enough. Start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), send peppers and carrots to it.

Close the pan with vegetables with a lid and simmer them until soft - it usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable fry. l. water so that the roast does not burn. After 7 minutes, add the tomato paste to the vegetables and mix well.

Keep the roast on the stove with the lid closed for about 1-2 more minutes and add it to the already cooked potatoes in the pan.

Drain the canned beans in a colander and rinse well with cold water. We can use any canned beans, either in tomato sauce or regular, white or red. Also, if you seal the beans yourself, then this is also a great option, set aside 5 tablespoons of beans from the jar, and put the rest in the refrigerator.

Add canned beans to the resulting soup.

Season bean soup with spices if desired and add bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Close the soup with a lid and let it brew for 15 minutes with the stove turned off.

Serve the soup in portions, sprinkled with fresh herbs.

Cooking Tips:

To prepare this dish, you can use both beans in their own juice and in tomato sauce. This will not play a special role, and tomato sauce can be used instead of pasta when frying vegetables;
The best spices for bean soup are cumin and marjoram. Don't overdo it and add a little bit at the end of cooking so as not to make the dish too spicy.
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Soup with canned beans and meat

If you want to serve a hearty first course for lunch and at the same time do not spend a lot of effort on preparing it, then soup with canned beans and meat fits this description best. Using simple and affordable ingredients, you will get a fragrant and rich soup that will be appreciated by all households, and especially men. Such a bean soup would be appropriate in the winter season, as it turns out to be quite heavy and nutritious.

Ingredients:

Pork – 500 gr;
Potatoes - 2 pcs;
Canned red beans in tomato sauce – 1 b;
Carrots - 1 pc;
Onion - 1 pc;
Vegetable oil – 4 tbsp;

Cooking:

Rinse the meat thoroughly and fill it with cold water. Place the pan over high heat and bring to a boil. Then reduce the heat to low and simmer the broth for 1.5-2 hours. During the cooking process, do not forget to remove the foam from the surface of the broth so as not to spoil the taste and appearance of the future soup. Salt the pork 10 minutes before it's done to keep the meat juicy. Remove the meat from the pan and cool it. If necessary, strain the broth through cheesecloth.
Peel and cut the potatoes into small cubes and immediately dip them into the boiling broth.
Start preparing the roasted vegetables. Grate the carrots on a coarse grater, cut the onions into small cubes. In hot vegetable oil, fry the onion until golden brown, then add the carrots to it and cook over medium heat until the vegetables are soft. At the end of frying, add tomato sauce from a can of beans or tomato paste to the pan. Simmer for 5-7 minutes with the lid closed.
While the roast is cooking, cut the cooked pork into small pieces and add back to the broth.
Add the finished frying to the soup when the potatoes are completely cooked.
Then add the beans from the can to the soup and let it simmer a little more. If necessary, season with salt, ground black pepper and bay leaf.
Cover the soup with canned beans in tomato sauce and let it rise for 15 minutes.
Serve with fresh herbs.

Cooking Tips:

A very tasty bean soup will turn out if you cook it using smoked pork ribs. The taste of the soup will be more rich and interesting.
You don't have to use pork. The difference will only be in the time spent preparing the broth: if you choose beef, it will increase, if you use chicken, it will decrease.
To significantly reduce the cooking time of a dish, but at the same time preserve the presence of meat in it, simply use canned meat. So you generally avoid the stage with cooking the broth, and immediately start cooking the soup.
If the tomato sauce in the jar of beans was too sour and spoiled the taste of the roast, just add 1 tsp to it. Sahara; it will remove excess acid.

Lenten soup with canned white beans

For people who adhere to fasting for religious reasons or, for example, vegetarianism, lean soup with canned white beans becomes a real find. Despite the complete absence of meat in the recipe, the soup turns out to be very satisfying, rich and fragrant. At the same time, it is prepared very easily and quickly, and in terms of its taste it is not inferior to dishes prepared with the addition of meat.

Ingredients:

Canned white beans – 1 b;
Potatoes – 3 pcs;
Carrots - 2 pcs;
Onion - 1 pc;
Tomato paste – 2 tbsp;
Vegetable oil – 3 tbsp;
Salt, pepper, bay leaf to taste.

Cooking:

Prepare vegetables: Rinse potatoes and carrots thoroughly under running water and peel.
Peel the onion and chop it finely. Chop the potatoes into medium-sized cubes, and grate the carrots on a coarse grater.
Fry the onion in heated vegetable oil until golden brown. Then add carrots to the pan and cook with the lid closed for 5-7 minutes. Add water if necessary to prevent the fry from burning. Add tomato paste to the frying pan, mix well and continue to simmer the vegetables for another 5 minutes.
At this time, boil clean water in a saucepan and add chopped potatoes to it. Add a little salt and cook for 10 minutes.
As soon as the potatoes are cooked, add all the frying from the pan to it.
Rinse canned white beans from the can and add to the soup. Season the soup with pepper and drop a few bay leaves into it. Cook everything together for 7-8 minutes, then turn off the stove and let the soup brew with the lid closed.
Serve the soup with fresh, finely chopped herbs.

Cooking Tips:

Add celery root or dried garlic to make the soup taste richer.
People who are not accustomed to the absence of meat in their diet can add herbs such as coriander, rosemary, and thyme. They will enrich the taste of the dish and add the desired aroma.
If desired, you can season the lean soup with soy cream or mayonnaise. Such sauces do not contain animal products, which means they are suitable for fasting or vegetarian diets.

Soup with canned beans and mushrooms

Simple and easy to prepare first courses are always in the arsenal of every housewife. Soups with canned red beans are just such affordable and uncomplicated dishes. Preparing such a soup will not be difficult, and its aroma, spreading throughout the apartment, will definitely gather everyone at home for a family dinner.

Ingredients:

Water or broth - 1 l;
Canned red beans – 1 b;
Champignons – 4 pcs;
Potatoes – 3 pcs;
Carrots - 1 pc;
Onion - 1 pc;
Vegetable oil – 4 tbsp;
Salt, spices to taste.

Cooking:

To prepare this soup, use clean water or broth from any type of meat. The soup will be tasty, but without losing its lightness, if you cook it in chicken or vegetable broth. Pour the liquid into a saucepan and place it on the fire.
As soon as the broth or water in the pan boils, add the peeled and cut into small pieces potatoes. Cook over medium heat for about 15 minutes. Lightly salt it.
Wash the champignons and cut them into small pieces. You can also use canned mushrooms, after removing all the liquid from the jar. Fry the mushrooms in vegetable or butter until golden brown. A special aroma and taste of the soup can be obtained by using pre-dried wild mushrooms. If you are the happy owner of such preparations, then feel free to use them as a mushroom dressing for soup. You can cook the soup with any other type of mushroom, but in this case, take into account the time for their complete cooking, since champignons cook very quickly.
Grate the carrots on a coarse grater and chop the onion into cubes. Fry them in a separate pan. At the end of cooking, you can add tomato paste to the frying, but only a little so as not to spoil the mushroom taste of the soup.
Rinse the canned beans in a colander and add them to the boiling broth with the potatoes. Cook for about 5 minutes, then add the prepared mushrooms and fried vegetables to the pan. Cook the soup for another 5 minutes.
Add salt, ground black pepper and other spices. Turn off the stove and leave the dish to steep for about 15 minutes with the lid closed. If desired, season the soup with a clove of garlic passed through a press.
Serve soup with canned beans and mushrooms with fresh herbs and sour cream, which will highlight the mushroom flavor of the first course.

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