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Soup with canned beans: step by step recipes with photos

Recipes of Russian cuisine: hearty soup with beans and cabbage

If you add beans to the soup, the dish turns out to be more satisfying and nutritious. Suitable both fresh and preserved beans. Shchi is ideal for those who try to avoid high-calorie foods. Almost all the recipes of this dish considered further are lean, but you can add meat to them if you wish, and use pre-cooked broth instead of water.

This easy to prepare first course is very tasty. Sauerkraut gives a sour taste, and beans make the soup more nourishing.

Step by step recipe:

  1. Potatoes are peeled, washed and cut into cubes. In a saucepan filled with water, put the potatoes and leave it to cook at an average temperature;
  2. Cut the onion and fry in oil for 2 minutes, then pour the grated carrots to it and continue frying, completing it when the vegetables are soft;
  3. Add tomato paste to roasting and stir fry for another 3 minutes;
  4. Add sauerkraut to the potatoes (if desired, it can be cut if the store cut seems too large);
  5. After 10 minutes, pour the roast into the soup;
  6. After another 10 minutes, pour the beans, spices. After mixing the products, continue cooking and 10 minutes later set aside from the hotplate. Before serving, the soup is drawn for 15-20 minutes.

Lean cabbage soup with fresh cabbage and beans, canned in tomato sauce

This lean recipe is prepared quickly enough. If you take beans, canned in a sauce of tomatoes, then add a separate paste or ketchup optional.

  • 1 tbsp. canned beans in tomato sauce;
  • 200 g of cabbage (you will need a light, fresh);
  • 1 pc. onions, peppers (ground) and carrots;
  • 3 potatoes;
  • 2 pcs. round pepper and laurel. sheet;
  • 2 tbsp. l var. butter (it cooks frying);
  • pepper, salt.

The process of cooking soup will take 40 minutes.

Caloric content in 100 g: 37 kcal.

Clean filtered or drinking water is poured into the pot (from 2 liters, depending on how thick the soup is needed). A little salt and put on the burner. Potatoes are peeled, cut into small pieces.

After boiling, the potatoes are sent to the water, and the temperature is set at an average level. The cabbage is washed, the upper leaves are removed, cut into strips, the onion and pepper are cut into cubes. Carrot rubbed using a large side of the grater.

Onions, peppers and carrots are fried until they get soft, spreading strong, pleasant smell, vegetables. Cabbage poured into the pan. After 5 minutes, send the same beans.

After another 5 minutes pour the roasting and spices, cook for 5 minutes and turn off the hotplate. 15 minutes soup must stand with the lid closed.

Read how to make a healthy slimming cocktail — note a few recipes.

Read how to cook boiled carrot salad in our article.

Note a few recipes for Thai rice noodle dishes.

Another delicious option of cabbage soup with beans can be prepared by adding mushrooms to the soup.

  • 1.3 liters of water;
  • 200 g cabbage (need fresh, white);
  • 2 pcs. laurel sheet;
  • 50 ml rast. oils;
  • 100 g of mushrooms (suitable dried, fresh or canned);
  • 1 pc. carrots, onions;
  • 80 grams of hard beans;
  • 2 potatoes;
  • salt pepper.

Process time: 1 h 40 min.

Caloric content per 100 g: 47.5 kcal.

If dry mushrooms are used, they are soaked for 2-3 hours before falling asleep in soup. The type of mushroom is not important. In the soup, you can add chanterelles, porcini mushrooms, champignons, or any other, which are more like. Beans are soaked overnight.

Beans and mushrooms are cooked in separate dishes until they are ready. For cooking soup can then use the water remaining after cooking mushrooms, then the soup will be more fragrant. Canned pre-cooked mushrooms do not need to be cooked.

In a saucepan, put water on the burner with squares cut potatoes and bay leaves. Cut the carrots and onions finely enough and send them to the pan for frying in oil. Stir-fry cooks for 10-15 minutes.

Then it is poured into the pan to the potatoes. Mushrooms cut into pieces and together with the beans put in soup. Cut the cabbage into strips and together with cf spices are sent to the pan. Soup mixed and boiled for 10-15 minutes. If the potatoes are boiled, you can turn off the burner. Before serving, the soup is infused with the lid closed for 15-20 minutes.

To make soup with the help of a multicooker, you need to use the modes “Frying”, “Quenching” or a special mode for cooking soup (usually it is called “Soup”). First, in the capacity of the multicooker fold the products for frying and pour the oil.

Turn on the “Frying” mode for 10 minutes, mix in tomato paste and fry for another 5 minutes in the same mode. Fall asleep potatoes, cabbage (fermented or fresh, depending on the recipe) and include the mode «Cooking», «Stewing» or «Soup» for 30 minutes.

Add the beans (pre-cooked hard or pods) and cook another 30 minutes. If canned beans are used, then it is added not in 30, but 15 minutes before the process is completed. After turning off the multicooker, the soup is infused with the lid closed for 15 minutes.

When serving, you can add sour cream, chopped greens, and boiled egg to a plate with cabbage soup. Those who like quick food can use horseradish and mustard as an additive.

Sauerkraut should be chosen without additional ingredients and additives. Before you put it in the soup, you need a little squeeze the liquid.

The advantage of the soup with beans is their versatility — if desired, you can cook them in fish broth, add lard, croutons with garlic. But also in a lean form, this dish can become the basis of a substantial lunch, if you make soup more thickly, reducing the amount of water or adding more potatoes, cabbage, and beans.

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