Best Bean Soup Recipe ...easy and delicious

Bean Soups: Recipes with photos


Italian bean soup with fragrant pesto

The composition of this soup includes thin-skinned white cannellini beans, large and delicate. Italian housewives love it for a light texture and a pleasant nutty flavor and are used in the preparation of many dishes from salads to soups, including the classic minestrone and this unique pesto soup.

You will need:

  • 450 g dried cannellini beans;
  • 2 large carrots;
  • 2 heads of red onions;
  • 8 cloves of garlic;
  • 3 celery sticks;
  • 1 ½ l of chicken broth;
  • 4 sprigs of rosemary;
  • 3 bay leaves;
  • a pinch of baking soda;
  • 6 tbsp. spoons of olive oil;
  • 1 tbsp. spoon of sherry vinegar.

Soak beans in plenty of cold water for 4-5 hours. Peel the carrots and cut into small cubes, chop the onions as well. Slice garlic cloves and celery. In a wide pan with a thick bottom, pour in half the olive oil, reduce the heat to a minimum and fry the vegetables until soft. Add chopped rosemary and bay leaf. Drain the beans and put them in the pan, sprinkle with baking soda, mix.Pour in chicken broth and bring the soup to a boil, reduce heat to a minimum, cover the soup with a lid and simmer for about 2 hours. After the beans are soft, add the remaining butter, vinegar and nutty pesto to the soup.

Making nutty pesto is easy. For him take:

  • 150 g of hazelnut nuts;
  • 50 g of walnuts;
  • 150 ml of olive oil;
  • 3 cloves of garlic;
  • 50 g of parsley.

Fry nuts in olive oil with garlic. When they become fragrant, put it in the bowl of the blender and chop together with the parsley, pour in the remaining olive oil.

Homemade Mexican Bean Soup

In Mexican cuisine, dark-red kidney beans are most often used for bean dishes. These beans have a dense skin and therefore, even after a long heat treatment, they retain their original shape, another feature of the kidney bean - it absorbs tastes and aromas perfectly.

You will need:

  • 400 g canned kidney beans;
  • 1 red onion;
  • 3 garlic cloves;
  • 2 medium carrots;
  • 1 red sweet pepper;
  • ½ l. vegetable broth;
  • 1 tsp vegetable oil;
  • 1 tsp ground chili;
  • 1 tsp dried oregano;
  • 400 g sliced ​​canned tomatoes.

Pass the garlic through the press, peel and rub the carrots. Cut off the top of the pepper and remove the seeds and partitions, cut the flesh into small cubes. In a saucepan, fry carrots, garlic, onion and sweet peppers in olive oil until soft. Add sliced ​​tomatoes, chili powder, oregano, mix and simmer the mixture over low heat for about 10-15 minutes. Pour in the broth, bring to a boil. Throw the beans into a colander and rinse with cool water. Add the chopsticks to the soup, boil it for about 15 minutes and serve, decorating each serving with chopped parsley.

Indian Bean Soup Dal

Dad or dhal - this is how in India they call not only all dried crushed beans, but also dishes from them. This interesting soup is made from masha, also known as mung beans, so it is called mung dal. Adding to the dish a generous share of spices gives it a particularly good taste.

You will need:

  • 400 g yellow crushed mash;
  • 4 cloves of garlic;
  • ginger root with a length of 4 cm;
  • 1 tbsp. spoon of turmeric;
  • 4 small green chili peppers;
  • 2 tbsp. spoons of ghee;
  • 2 heads of shallots;
  • 1 tbsp. spoon of cumin seeds;
  • 1 teaspoon mustard seed;
  • 1 tsp chili powder;
  • 1 teaspoon salt;
  • chopped coriander greens.

Rinse the beans under running water, put in a large saucepan and cover with 2 liters of cold water. Bring to a boil, remove the froth and leave to simmer over low heat.

Peel and grate ginger root, rub garlic through a press, chop two out of four peppers. Fry garlic, ginger, chopped peppers and turmeric on a little oil, shift to the beans. Boil for about 1 ½ hours until mash is boiled soft. Add whole peppers and cook for another 15 minutes.

Melt the remaining butter in a pan and fry the chopped shallots on it until golden brown, add the seeds of cumin and mustard, and fry until they crackle. Put them in a saucepan with soup, add chilli and salt. Stir, warm and serve, sprinkle with chopped herbs

Hungarian Bean and Ham Soup

In the recipe for spicy Hungarian soup, pinto beans are used - small and variegated. The soup with it turns out to be simple and tasty, an unusual little trick wants it - the use of gravy from sour cream and flour.

You will need:

  • 500 grams of beans;
  • 300 grams of ham on the bone;
  • ½ cup of bacon;
  • 5 cloves of garlic;
  • 1 medium carrot;
  • 1 onion;
  • 1 celery stalk;
  • 2 bay leaves;
  • ¼ Art. flour;
  • 2 bay leaves;
  • 1 ½ tsp ground sweet Hungarian paprika;
  • salt;
  • ½ tbsp. sour cream.

Soak the beans in cold water overnight. Chop the onion into small cubes, peel the carrots and rub, chop the celery, pass the garlic through the press. In a saucepan over medium heat, melt half the fat, fry onion and celery over medium heat. Drain the beans and add the ham and bay leaves to the pan, pour in 12 cups of cold water. Bring to a boil, reduce heat and boil under a lid for about 2 hours.

Remove the ham from the soup, cool, remove the bone and chop the meat. Melt the remaining fat, add the flour and whisk with a fork, fry for about 2 minutes, add the wig and salt, stir and cook for about a minute, then put the sour cream and mix again. Transfer the mixture to the soup, add the meat, stir and heat for another 4-5 minutes. Serve slightly pripyliv paprika.

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