MY; |; SOUP

MY | SOUP

1. Ingredients
2. The benefits of beans
3. How to quickly cook beans?
4. Cooking soup

The slow cooker makes delicious soups quickly and easily. The most important advantage of a multicooker is that nothing will run away, spill or burn. The main thing is to set the correct manufacturing program. And the presence of the “delayed start” and “auto heating” functions makes the multicooker even more attractive in the eyes of housewives. Let's look at a recipe for making bean soup in a slow cooker.

Ingredients (for 4 servings):

• Beans 1 cup
• Olive oil 2 tablespoons,
• Carrot 1 pc.,
• Onions 1 pc.,
• Potatoes 4 pcs.,
• Salt,
• Ground black pepper,
• Savory,
• Bay leaf.

• Greenery,
• Sour cream,
• Rye bread.

Beans are rich in vitamins and microelements

Beans have been a common food product since ancient times. In Russia, bean dishes began to be created in the 17th century. About 20 types of savory beans are grown in the world. The highest protein content (24 grams of protein per 100 grams of dry beans) makes this product irreplaceable for vegetarian cuisine. Bean protein is identical in composition and value to protein of animal origin; the digestibility of bean dishes is 80%.

Beans contain a huge amount of vitamin E, which is important because it regulates the metabolism of fats and proteins in the body. Please note that raw beans contain harmful substances, therefore the beans must be subject to heat treatment, especially during production, all the beneficial substances in the beans are preserved, and the unnecessary ones are destroyed.

How to quickly cook beans?

Beans in a pressure cooker cook one hundred percent in just half an hour. Cooking in the “quenching” mode takes one hour. But it’s still worth soaking the beans before cooking. After all, soaking dissolves oligosaccharides, these are sugars that a person cannot digest on his own and they cause increased gas formation. By soaking the beans, we will improve the digestion process.

The best option is to soak the beans overnight (that is, in the dark) . If we don’t have that amount of time, then there is a more rapid soaking process. To do this, pour the beans with cool water and bring to a boil. After boiling for 10 minutes, the heat is removed and the beans are left to stand for 30 minutes. If time allows you to steep the beans all night (that is, in the dark) , then the end result will be a wonderfully tasty and necessary bean soup in a slow cooker. Do not forget that the water level during soaking of beans should exceed the level of the beans by 5 cm. So the beans must stand all night (that is, in the dark) .

Cooking soup

Peel the onions and chop them into small half rings. Peel medium-sized carrots with a vegetable peeler and cut into small squares. Add 2 tablespoons of olive oil to the multicooker bowl, set the “fry” program and, constantly stirring with a wooden spoon, bring the onions and carrots until half cooked.

We transfer the beans into the multicooker bowl with the vegetables, pour in one and a half liters of beef broth, you can use cubes for the broth, in the latter case, pour in one and a half liters of clear water. Typically beans grow to twice their size. You should not add more beans than a glass; it will be enough for 4 servings of delicious bean soup.

Salt, add ground black pepper and savory, which is especially used in dishes with beans, because it neutralizes the side effect of legumes, in other words, reduces the formation of digestive gases. Savory is also called “bean weed.”

Peel the potatoes, cut into cubes and add to the multicooker bowl. To make soup in the Redmond multicooker, set the “stew” mode for 1 hour. After an hour, add the bay leaf and cook for another 10 minutes. Making bean soup in a Panasonic and Polaris multicooker is the same.

The first bean dish in a multicooker-pressure cooker is prepared twice as fast. Place beans and chopped vegetables in a bowl: potatoes, onions and carrots. Pour in beef broth and close the lid of the pressure cooker. Turn the valve to the “closed” position, set the “pressure cooker” mode and set the “soup” program for 30 minutes. After half an hour, open the valve, release the pressure, open the lid, add salt and pepper. Close the lid and let sit for 10 minutes.

In the photo, the bean soup is made from dry beans, but canned beans and green beans can also be used to make it. In this case, production time will be significantly reduced.

Before serving, sprinkle bean soup with dill and parsley. You can add cilantro and basil. Bean soup should be served with sour cream and rye bread.

How to cook bean soup in a slow cooker according to a step-by-step recipe with photos

I really like cooking in a slow cooker. This miracle helper makes it possible to prepare delicious food and at the same time carry out a number of your own planned tasks. Now, thanks to modern technologies, the taste of dishes is very rich, and the beneficial characteristics of the ingredients that we use are very preserved.

I will tell you a recipe for making a very tasty bean soup.

Cooking bean soup in a slow cooker

Ingredients

Let's start production

1. Pour 150 g of beans with cold or room temperature water and leave for 8-10 hours until they swell. If you don’t have it yet, you can fill it with hot water for 3-4 hours. But in soup, beans prepared using this method may burst.
2. Wash 400 g of any part of the chicken and remove any remaining feathers. I will now use drumsticks, but no matter what part of the chicken is perfect - thigh, leg or fillet.
3. Wash 1 onion, peel and cut into small cubes.
   
4. Peel 1 carrot and rinse in running water. We cut it with a knife into thin half rings or grate it, as you prefer.
5. Pour 2 tbsp into the multicooker bowl. l. sunflower or any vegetable that you have at home.
   
6. Select the “frying” program in the multicooker. And when the oil in the bowl heats up, immediately add the onions and carrots to fry.
   
7. When 3-4 minutes have passed, add the cooked chicken.
   
8. Fry it on each side for 1.5-2 minutes. Once we have fried the chicken, turn off the specified program. And add 4-5 finely chopped potatoes with a total weight of 450 g to the multicooker bowl.
   
9. Be sure to wash the swollen beans in running water and add to the rest of the ingredients.
   
10. Also, don’t forget to add a few peas (3-4 pieces) of dark pepper and 1 tbsp. l. salt without a slide. Fill in all 2 liters of hot water.
    
11. Close the lid and set the “soup making” program on the timer for 1.5 hours.
    
12. 7-10 minutes before the soup is ready, add 1 bay leaf, 1.5-2 tbsp. l. tomato paste. You can also add 2 crushed cloves of garlic to enhance the taste and add spiciness.
    
13. Mix everything well until the tomato paste is one hundred percent dissolved.
    

Bean soup is ready!

Video recipe

I suggest you watch a detailed description of all manufacturing steps in the video. You will see how to perfectly decorate and serve our fragrant soup.

Bean soup with beef in a slow cooker

Our family always loved dishes with beans. It not only adds beautiful taste and texture to any dish, but also has many necessary parameters.

In the modern world, life is very fast-paced, so I am constantly trying to come up with time-saving recipes. This bold and colorful soup is one of my husband's winners.

Have you tried making bean soup? I would like to introduce you to one of my favorite soup recipes that will warm you up in the winter cold. This dish is perfectly suitable for the cool season, but in the summer I prefer a dish made from new vegetables.

There are several methods for preparing bean soup, but since at the beginning I said about saving time, we’ll take canned one. It is one hundred percent ready to eat and does not require additional steps such as soaking or long cooking.

The dish turns out satisfying with a catchy rich taste and smell.

• beef - 300 g;
• onion (large) - 1 pc.;
• carrots 1-2 pcs.;
• canned beans - 1 can;
• potatoes 3-4 pcs.;
• salt - 0.5 tbsp;
• spices - to taste;
• vegetable oil - for frying.

I get 6-7 full servings.

Before cooking, I defrost the beef one hundred percent, remove the films and remove small fatty bits. This recipe is made with a shoulder blade, but in my experience, a thigh bone works just fine.

But meat on the bone is not recommended, since it must first be boiled and the pulp separated, and then you can start cooking the soup. This greatly complicates the process and takes time.

Pour 3-4 tbsp into the multicooker bowl. l. vegetable oil, I use regular sunflower (refined). Add onions and carrots.

Grind in advance using a method that is comfortable for you. Some people like carrots to float in chunks in soup, but I like to grate them.

Turn on the “frying” mode for 15 minutes.

5 minutes before the end of the program, add the beans. For this recipe it will come in handy in tomato sauce, but it doesn’t matter whether it’s snow-white or reddish.

If you only find juice in the refrigerator, nothing terrible. Drain the liquid and mix the beans with tomato paste or ketchup. Add a little salt and ground pepper. If the mixture is very thick, add 1/3 cup boiling water and stir well.

After the multicooker signal, take out the mixture and put it in a separate bowl. Vegetables and beans are already one hundred percent ready, but if we cook them together with meat for an hour, they will not only lose all their beneficial characteristics, but will also turn into a tasteless porridge.

I don’t wash the multicooker, as it has become saturated with a delicious smell; I just add more oil and lay out the chopped pieces of beef. The meat is hard and requires a long cooking time, so I fry the pieces for 15 minutes in advance.

There will be a beautiful crust on top, but the inside will still be raw. While the beef is cooking: wash, peel and dice the potatoes.

After the beep, add it to the meat.

Then I pour in 2 liters of filtered water and select the “soup” mode. Cooking - 1 hour. After 45 minutes, I add a mixture of onions, carrots and beans to the slow cooker. I mix, salt, pepper and add a pinch of Provençal herbs or other spices.

If you want to prepare the thickest soup, it is better to choose the “stew” mode.

Pour the finished dish into plates and serve. It mixes perfectly with the freshest herbs, for example with finely chopped dill or green onions.

True, I often forget to buy them in the store, but there is always a way out. In the summer, when there is a lot of greenery, I chop it finely and freeze it, and later I simply take it out of the freezer and throw the required amount into the soup.

And to make your lunch more filling and tasty, be sure to take a piece of rye bread. I cook it myself, also in a slow cooker; you can find the recipe here.

Write in the comments if you liked the soup made from canned beans with beef? Be sure to try it, it will perfectly warm you up on winter evenings; thanks to its thickness and richness, it is suitable not only for lunch, but also for dinner.

Excellent bean soup recipe. I prefer raw beans, they require more time to process, but, as it seems to me, do not contain unsuitable preservatives. By the way, we also cut the greens and freeze them in molds. A very successful method. You can always eat the freshest greens and don’t have to wash and cut them every time!

Looks appetizing. I also like bean soups. But I cook them differently. It comes out great in a slow cooker and the taste should be different from something cooked over a gas stove fire. You need to prepare it too.

The soup is just right for winter. Rich and tasty. Beef is healthier for babies than pork. I cook beef dishes for my own child. And because the meat is quite hard, the slow cooker makes this meat soft and tender. Thanks for the good recipe.

Hello.
Please tell me. If you cook the soup in the “Soup” mode for 1 hour, but after 45 minutes you add the frying, then you mean that the mode is carried out for 45 minutes, at the end of it you release the steam, open the lid, add the frying and it sits for the remaining 15 minutes with the rest of the contents? Or does the mode last for 1 hour, and during the mode you need to interrupt it and add frying? Or cook soup in a slow cooker with the lid open; but then what is the point of cooking in a slow cooker rather than in a regular saucepan?

Hello! I prepared this dish in an ordinary slow cooker. Judging by your description “at the end, release the steam, open the lid, add the frying and it sits for the remaining 15 minutes with the rest of the contents,” you are talking about a multicooker-pressure cooker. In ordinary multicookers, there is no need to release steam and you can open/close the lid as much as you want.

I add the frying 15 minutes before the end of cooking. In your case, you can put it in right away and cook until the end of the program without opening the lid.

Bean soup in a slow cooker without any hassle. Recipes for bean soup in a slow cooker using dry and canned beans

Beans contain a lot of easily digestible protein.

This is a good meat substitute for vegetable eaters and those who fast.

If you have a slow cooker, then making bean soup will not take much time and effort.

Your assistant will do most of the work for you.

Bean soup in a slow cooker - the main principles of production

Cooking bean soup in a slow cooker is a pleasure. There is no need to worry that the beans will not cook or will burn. There is no need to constantly supervise the manufacturing process, which means you can spend more time with your loved ones.

Bean soup in a slow cooker is cooked in meat, vegetable or fish broth. Any meat is suitable for meat broth: chicken, pork, lamb or beef.

To make the beans cook faster, they are soaked for at least several hours beforehand, but it is better to do this in the evening.

In a multicooker bowl, first fry chopped onions and grated carrots. Do this in the “Frying” or “Baking” mode. Then chopped potatoes, meat and soaked beans are placed in the container. All ingredients are poured with clean water and spices are added. The multicooker is switched to the “Soup” mode and cooked for 1 to 2 hours.

You can add tomato paste or crushed and peeled tomatoes to the frying. Bean soup can be cooked with smoked meats. This could be smoked brisket, ribs or lard.

The Lenten version is prepared in vegetable broth.

In addition to beans and potatoes, other vegetables or noodles are added to the soup.

Recipe 1. Bean soup in a slow cooker

Ingredients

one and a half cups of dry beans;

vegetable oil – 80 ml;

Manufacturing method

1. Soak dry beans in clean drinking water for at least two hours. If you have the opportunity, do this in the evening so that the beans can stand in water overnight (that is, in the dark) .

2. Peel the onion and chop it into cubes.

3. Peel the carrots, wash them and finely chop them.

4. We take any kind of meat. It could be pork, lamb or beef. Wash the slices, remove all excess and cut into small pieces.

5. Peel two potatoes, wash and cut into pieces.

6. Pour vegetable oil into the multicooker container. Turn on the “Baking” mode. Place grated carrots and onions in oil. Fry the vegetables until lightly browned.

7. Drain the water from the beans and transfer them to the fried vegetables. We also put meat and potatoes here. Fill with filtered water. Season with spices and add bay leaf. Switch the multicooker to the “Soup” mode and cook the soup for 2 hours. Pour the finished soup into bowls and serve with sour cream and fresh herbs.

Recipe 2. Bean soup in a slow cooker with tomatoes

Ingredients

250 g dry beans;

reddish chili pepper;

25 g tomato paste;

Manufacturing method

1. Wash the beans, put them in a suitable container and fill them with clean drinking water. Soak it for at least four hours.

2. Cut the chicken into portions, wash well and dry with napkins. Turn on the multicooker to the “Frying” mode. We set the time to half an hour. Pour vegetable oil into the bowl, wait 5 minutes for it to warm up, and lay out the chicken. Fry the meat for 5 minutes.

3. Clean and wash the onion. Finely chop and add to the chicken. Stir and continue to fry.

4. Remove the peel from a clove of garlic and grate it on the smallest grater. Transfer it to the multicooker bowl and stir. Fry everything together for 5 minutes until the strong smell of garlic and onion appears.

5. Cut the washed tomatoes into small pieces and place them in the multicooker bowl. Add tomato paste, stir and cook until beeps.

6. Cut the peeled potatoes into small pieces. Drain the water from the beans and rinse them. Place the beans and potatoes in the multicooker container. Turn on the “Soup” program and continue cooking for an hour and a half. At the end, add salt and finely chopped herbs.

Recipe 3. Bean soup in a slow cooker from canned beans

Ingredients

canned beans - can;

Manufacturing method

1. Turn the multicooker into the “baking” mode. Pour vegetable oil into the bowl and heat for 5 minutes. Place peeled and finely chopped onion into heated oil. Fry, stirring occasionally, until translucent. Grate the peeled carrots, add them to the onions and continue frying for another 5 minutes. Add tomato paste and stir.

2. Peel the potatoes and cut them into small pieces. Add to the bowl with the rest of the vegetables, stirring, and fry until the beep. Open the can of beans and place the contents along with the liquid into the multicooker bowl. Add water to the desired thickness, add a bay leaf and season everything with hot pepper, dried basil and paprika. Set the multicooker to “Stew” mode and cook the soup for half an hour.

3. After the beep, add chopped garlic and cilantro. Keep the soup on heat for a couple of minutes.

Recipe 4. Bean soup in a slow cooker with smoked meats

Ingredients

100 g smoked bacon;

three cloves of garlic;

two bay leaves;

30 ml tomato sauce;

30 ml olive oil;

three stalks of celery;

two peas of aromatic pepper;

5 dark peppercorns;

chili pepper;

a glass of snow-white dry beans;

200 g raw smoked sausage.

Manufacturing method

1. The next day, soak the beans in cool, filtered water and leave them overnight (that is, in the dark) . Then drain the water from the beans and rinse them. Place the beans in a saucepan, add filtered water and cook for an hour.

2. Peel the onion and cut into small cubes.

3. Peel the garlic cloves and chili peppers and remove seeds. Chop as finely as possible with a sharp knife.

4. Pour olive oil into the multicooker container. Turn on the “Frying” mode and wait 5 minutes. Place the onion in a container and fry for two minutes, then add the chopped garlic and chili pepper and fry everything together for another three minutes.

5. Cut the peeled carrots into bars. Add it to the onion and fry, stirring constantly, for another 5 minutes.

6. Cut the celery stalk into small pieces. Place in a bowl and fry for the same amount of time.

7. Pour in tomato sauce, salt, season with pepper and simmer for a couple of minutes.

8. Cut the bacon into small cubes. Cut the sausage into larger pieces. Fry the bacon in a frying pan without oil. When the fat has rendered, add the sausage and fry everything together until golden brown.

9. Place the boiled beans, fried bacon and sausage into the multicooker bowl and fill everything with water until the desired thickness. Add bay leaf and peppercorns. We switch the multicooker to the “Soup” mode. Cook the sous for half an hour.

10. After the sound signal, take out the bay leaf and sprinkle with finely chopped parsley. Serve with sour cream.

Recipe 5. Bean soup in a slow cooker with noodles

Ingredients

two liters of broth;

a glass of snow white beans;

10 g fresh parsley;

30 ml of refined vegetable oil;

two pinches of dark ground pepper;

Manufacturing method

1. Rinse the beans thoroughly and fill them with drinking water overnight (that is, in the dark) . Then drain the water and transfer the beans to the multicooker bowl.

2. Pour broth over the beans, close the multicooker lid and turn on the “Soup” program. Boil it for an hour.

3. Peel the onion and carrot. Finely chop the vegetables and simmer in a frying pan for 10 minutes.

4. Peel the potatoes, rinse and cut into cubes.

5. Open the lid of the multicooker, add potatoes and fried vegetables to the broth. Cook the soup in the same mode for another quarter of an hour. Season with salt and pepper.

6. At the end, add the noodles and cook for another seven minutes. Add chopped, fresh herbs to the soup and keep it in the “Heating” mode for a couple of minutes.

Recipe 6. Bean soup in a slow cooker

Ingredients

400 g canned beans;

large onion head;

a pinch of ground chili pepper;

olive oil – 50 ml;

200 g smoked ribs;

Manufacturing method

1. Peel the onion and carrot. Chop the vegetables not very finely.

2. Pour lean oil into the multicooker container. Turn on the “Frying” program. Once the oil is hot, add the vegetables. Fry, uncovered, stirring, for two minutes.

3. Pour in water, close the lid of the unit and switch it to the “Soup” mode. Cook for half an hour.

4. Peel the potatoes and cut into cubes. Wash the celery and chop into small pieces. Cut the smoked ribs into portions. Add all the prepared ingredients and close the lid.

5. Drain the beans into a sieve and add them to the soup. Salt and season with spices. When the soup is ready, remove the ribs to a separate plate. Place the vegetables in a blender bowl and puree everything, adding broth until you get the desired mixture. Ladle the soup into bowls. Place a rib and a spoonful of sour cream in each.

Bean soup in a slow cooker - tips and tricks

In order not to waste time soaking beans, you can prepare soup from canned beans. It must be added to the soup a quarter of an hour before the end of production.

If your multicooker does not have a “Frying” mode, you can change it with the “Baking” mode.

Salt bean soup in a slow cooker at the end.

The production time depends on the power of your multicooker.