Bean soup: canned red beans recipe

After reading the beneficial properties of red beans, I got the feeling that you can make soup from the best vitamins. Judge for yourself, it contains B vitamins and vitamin C. These beans contain half of the periodic table, and they also contain a lot of fiber. Thus, by preparing red bean soup, you can not only have a tasty and satisfying meal, but also replenish your body with vitamins.

If you decide to fast, or are a follower of vegetarian cuisine, then red beans must be included in your diet, as they are a complete source of protein. For soup, you can use not only raw and dry beans, but also canned ones. By experimenting with different foods, red bean vegetable soup will be unique every time.

If you cook bean soups in water or vegetable broths, their calorie content will be very low. Take this into account if you want to lose weight or constantly count the calories you eat.

Use:

1 stalk of celery;
100 gr. zucchini;
100 gr. carrots;
100 gr. eggplant;
100 gr. bell pepper;
300 gr. tomatoes;
2-3 cloves of garlic;
100 gr. Luke;
20 gr. parsley/dill;
30 gr. spinach;
1 tsp. thyme, thyme;
1 bay leaf;
Salt pepper;
3-4 peas of allspice;
2 l. water;
350 gr. canned beans;
1-2 tsp. olive oil.

Minestrone with canned beans

How to cook:

Peel and wash the vegetables for soup with canned beans. Recipes with photos of such a dish may contain different amounts of vegetables. The main ones are onions, carrots, celery, garlic, tomatoes and beans. All others depend on seasonal availability and the desire of the cook.
Cut the vegetables into small cubes, place each type in a separate bowl.
Lightly sprinkle the eggplant with salt to release the bitter juice.
To prepare the soup, use a deep non-stick pan. Pour olive oil into the bottom and heat it up.
Place onion, carrots and celery on a hot surface.
Fry for 3-5 minutes, add zucchini, pepper and eggplant. Fry all the vegetables together. Thanks to frying, the vegetables will not lose their shape when the bean soup is cooked. The classic recipe for canned beans requires plenty of time to prepare. But the result is worth it.
Cut the tomatoes into cubes. Peel the garlic, crush the cloves with a knife, and chop finely.
Add tomatoes and garlic to the remaining vegetables, stir.
Fill the contents of the pan with water.
Add peppercorns, salt, bring to a boil.
Reduce heat after boiling, simmer on low heat for 1.5 hours.
Cut the spinach and chop the greens.
After 1.5 hours, add spinach, bay leaf, thyme, thyme and beans, cook for another 20 minutes.
The recipe for bean soup from canned beans is almost ready. All that remains is to adjust the salt and pepper content. Before turning off, add chopped herbs.

Bean soup with chicken

For lovers of chicken broth soups, there is a great option. This first course is prepared extremely quickly. In just an hour, a fragrant, mouth-watering treat with an amazing aroma will appear on your table. This soup will be a godsend for students. After all, you don’t need to have any special culinary skills or master complex techniques to prepare canned red bean chicken soup. The recipe with a detailed explanation of the processes is described below.

Use:

500 gr. chicken fillet;
4-5 pcs. potato tubers;
1 can of canned beans;
1 bell pepper;
2 onions;
1 carrot;
50 gr. butter;
2 l. water;
Salt, pepper, parsley.

Bean soup with chicken

How to cook:

Chicken fillet is a product that cooks quickly. Soups made from it are low-fat. If you want to make a richer broth, use ham.
Wash the chicken, cut into small pieces.
Place the chicken in a saucepan and cover with cold water. The indicated amount of water is enough for canned bean soup. Simple cooking recipes do not require an increased amount of liquid, because there will be no long cooking of the broth.
Bring to a boil over medium heat, remove the noise generated during the boiling process.
Peel the vegetables and wash them.
Cut one onion crosswise, but do not cut all the way through. Add onion and salt to broth.
Along with the onion, add 3-5 peas of allspice and bay leaf. Vary the types and amounts of spices to taste.
While the broth is cooking, prepare the vegetables for the soup with canned beans. Recipes with meat always have a richer taste and aroma. If for some reason you refuse animal protein, replace meat with mushrooms.
Cut the potatoes into small cubes.
Chop the onion and carrots, remove the seeds from the pepper and chop finely.
Heat a frying pan, add butter.
Place onions and carrots on a heated surface. Fry for a few minutes, then add pepper.
Simmer the vegetables until soft, remove from heat.
Depending on your wishes, prepare soup with canned white beans. Recipes can also be repeated with red beans. But first add the potatoes after 30 minutes of cooking the meat.
Cook for 10 minutes after boiling, then add vegetables and beans.
Cook all ingredients together for about 10 minutes and turn off.
Serve the soup in deep bowls with chopped parsley.

Red bean soup

If you really like puree soup, then prepare it from red beans. To do this, you don’t need to look for additional recipes. All you have to do is find the one you like and make small adjustments to the cooking technology.

First, boil the meat. When it’s ready, remove it from the broth and boil the vegetables and beans suggested in the recipe (don’t forget to soak them). While the vegetables are cooking, separate the meat from the bone and let it wait in the wings.

The vegetables are ready. Add the spices and roots you like, add the meat and use a blender to puree everything. All you have to do is let all the ingredients boil for a couple of minutes and that’s it, the soup is ready.

Soup with beans, rice and minced meat

Fans of mega-quick soups, pay attention to this recipe. Following the recommendations, you will cook a hearty and very tasty bean soup in just 30 minutes. A classic recipe made from canned beans will significantly save cooking time. Having ready-made minced meat will also simplify the task. We strongly recommend preparing it at home from fresh meat in advance.

Use:

300 gr. minced pork or beef;
1 can of canned beans;
1 onion;
1 carrot;
1 stalk of celery;
Salt pepper;
100 gr. rice;
Bay leaf, other spices to taste;
1-1.5 l. water;
Greens for serving.

Soup with beans, rice and minced meat

How to cook:

Peel the vegetables and wash them.
Chop the onion and grate the carrots.
Place a pan with a thick bottom and non-stick coating on the fire, pour a small amount of oil. To make a delicious canned bean soup, it is better to use butter.
Place the minced meat in the pan and fry lightly, breaking up any lumps with a spatula.
Add chopped onion, celery and carrots. Fry the minced meat with vegetables for 10 minutes.
Open the beans, place in a colander, and rinse.
Add water to the pan and bring to a boil.
Cover, reduce heat, simmer for 15 minutes
Carefully transfer the rinsed beans into the bean soup. The recipe for canned beans is prepared quickly - literally 5-10 minutes.
Salt, add bay leaf and spices to taste.
Cover with a lid, simmer for another 5 minutes and turn off.
To serve, chop the greens and place in soup bowls.

Rules for cooking beans

The swollen beans are washed with water and placed first in a pan of boiling water.
It will reach softness in 1.5-2 hours, so other products are added to the soup taking into account the cooking time. You may need to add a little water if the beans take up a significant portion. Meat, vegetables, herbs, spices and salt do not affect the readiness of the beans, but lemon juice and vinegar can leave them tough.

Another important point: expired, overdried beans will not become soft in the soup even after long soaking and cooking. The shelf life of beans is usually 1 year; do not use them if it has long passed.

Mushroom bean soup with dumplings

Vegetarians will be delighted with this dish. But even if you eat meat, definitely try this option. Using inexpensive and readily available ingredients, you can make delicious bean soup. It takes literally 40 minutes to cook from canned beans. If you want to substitute dried beans, be prepared to cook the beans for an hour. And this is subject to pre-soaking in cold water overnight.

Use for soup:

180 gr. champignons;
1 onion;
1 carrot;
3-4 potato tubers;
4 cloves of garlic;
200 gr. canned beans;
30 ml. soy sauce;
30 ml. sunflower oil;
Salt pepper.
1-1.5 l. water.

Use for dumplings:

140 gr. flour;
20 gr. sunflower oil;
A pinch of salt;
2 cloves of garlic;
60 ml. water.

Mushroom bean soup with dumplings

How to cook:

Peel the vegetables and chop finely. Potatoes - in small cubes, carrots are more convenient to grate.
To make bean soup from a can, cook the recipe in a heavy-bottomed saucepan. Pour sunflower oil and heat in a saucepan.
Add onion and fry lightly.
Add carrots, fry for 2-5 minutes.
Wash the mushrooms and cut into slices.
Peel the garlic, chop finely with a knife.
Pour soy sauce into the onions and carrots, add mushrooms, fry everything together for 5 minutes.
Add potatoes and salt. Fill with water and bring to a boil.
Cook over low heat for about 20 minutes. Then adjust the taste with salt.
Prepare the dumplings with which you will serve the bean soup. This canned red bean recipe comes together quickly, so time it right.
Knead the dough from the indicated ingredients for dumplings. Its consistency should be cool.
Roll the dough into a sausage and cut into small pieces.
Throw the pieces into the soup, cook after boiling for about 5 minutes.
Chop the greens, throw them into the soup, turn off the heat. Cover with a lid and let sit for 10-15 minutes.

How to cook bean soup - cooking secrets

Soak the beans in a large saucepan (for 8-10 hours), because... it needs a lot of liquid as the beans will expand in volume.
Use 3 times more water for soaking than beans.
Change the water several times during soaking.
If you soak beans overnight, then add soda to the liquid (0.5 tsp per 0.5 l) so that it does not sour.
If the room is warm, place the beans for soaking in the refrigerator so that they do not sour.
To reduce foaming when cooking beans, add 1 tbsp. vegetable oil.
Cook the beans uncovered to prevent them from browning.
During cooking, the water will evaporate and the volume of the beans will increase. Therefore, add hot water.
Check the condition of the beans after 40 minutes. First, take out 3 beans and taste them. If they are all soft, then it is ready. If some are hard, continue cooking for another 10 minutes and take a sample again. Raw beans should not be consumed, because... it contains harmful substances for the body.
Salt the beans 10 minutes before the end of cooking, because... salt slows down the cooking process.
If the beans are part of the soup, then first boil them until half cooked, then drain the liquid and continue cooking along with the broth.
Bean soup can be prepared from canned beans, if you don’t have regular beans. This stew will cook faster and does not require soaking.
For bean soups, you can use green beans: white, red and green.
If a recipe calls for vinegar or tomato paste, add it to the soup after the beans are cooked, otherwise they will disintegrate.