Tomato soup with beans without meat: TOP-4 recipes

The content of the article:

How to cook tomato soup with beans - general principles of production
Tomato soup with beans: traditional recipe
Tomato puree soup with beans
Tomato soup with canned beans
Tomato soup with canned reddish beans in its juice
Video recipes

Lenten dishes, which are cooked without meat and other products of animal origin, are included in the menu of vegetable eaters or those who fast for religious reasons. Such dishes are healthy, dietary, tasty and very diverse. A beautiful first course recipe is lean tomato soup with beans. There are also a huge number of options for its manufacture, so in this review we will look at the most popular and worthy of attention.

How to cook tomato soup with beans - general principles of production

Tomato soup with beans: traditional recipe

Calorie content per 100 g - 86 kcal.
Number of servings - 4
Making time: 1 hour, plus time for soaking beans

Ingredients:

Beans - 1 tbsp.
Carrots - 1 pc.
Salt - 1 tsp. or to taste
Potatoes - 3 pcs.
Tomato paste - 3-4 tbsp.
Ground dark pepper - a pinch

Tomato puree soup with beans

The recipe for lean tomato soup with beans is a truly hearty dish. With all this, a lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians. In addition, it is very good for health, because... beans contain many essential substances for our body.

Ingredients:

Beans - 1 tbsp.
Carrots - 1 pc.
Tomato paste - 150 g
Onion - 1 pc.
Olive oil - 3 tbsp.
Spices - to taste
Salt - 1 tsp. or to taste

Step-by-step preparation of tomato puree soup with beans:

Cover the beans with cool water and leave in the refrigerator for a day.
Drain the beans, add 2 liters of cool water and boil until tender so that they are slightly overcooked.
Remove the beans from the pan, and add water to the broth in which they were cooked to make 2 liters of broth. Boil this broth.
Chop the carrots and onions. Sauté in olive oil in a frying pan until translucent and soft.
Blend the beans, carrots and onions with a blender until a homogeneous puree mixture is obtained.
Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
Add tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato soup with canned beans

Tomato and bean soup with canned beans is an unusually tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.

Ingredients:

Canned beans - 400 g
Water - 2-2.5 l.
Potatoes - 2 pcs.
Tomatoes – 0.5 kg
Onion - 1 pc.
Garlic - 2 cloves
Carrots - 1 pc.
Parsley - 1 bunch
Salt - 1 tsp. or to taste
Ground pepper - to taste
Vegetable oil - 3 tbsp.

Step-by-step preparation of tomato soup with canned beans:

Peel the onion and carrots, cut into small pieces and place in a preheated frying pan with vegetable oil.
Wash the tomatoes and grate them. Tomato puree can also be created using another method. Make two cuts perpendicular to each other on the tomatoes, put them in boiling water for 30 seconds and pull them out. Cool slightly, remove the skin and puree in a blender until smooth.
Add the tomato mass to the pan and bring to a boil. Turn on low heat and simmer for 10 minutes.
Squeeze the garlic through a press and add it to the frying pan with the vegetables.
Season the contents of the pan with salt, pepper and your favorite spices.
Boil water and place canned beans in it.
Peel the potatoes, cut into small cubes and place in a saucepan.
After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the frying pan, boil and cook for 10-15 minutes.
Taste the soup and adjust it with salt and ground pepper if necessary.
Garnish the dish with parsley and serve hot.

Tomato soup with canned reddish beans in its juice

This tomato soup recipe is easy to make and very tasty! It is light and immediately rich. The dish is enriched with fiber and carbohydrates and contains very little fat.

Ingredients:

Reddish canned beans in their juice - 800 g
Puree tomatoes - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Thyme - 5 sprigs
Olive oil - 3 tbsp.
Freshly ground chili pepper - to taste
Salt - 1 tsp. or to taste
Parsley - bunch
Roll for croutons - 4 slices

Step-by-step preparation of tomato soup with canned reddish beans in your juice:

Cut the onion into strips and sauté in a frying pan in olive oil for 2-3 minutes until translucent.
Peel the garlic, cut into small pieces and add to the onion. Continue sautéing for another 2 minutes. Then season with freshly ground chili pepper.
Add tomatoes and thyme to the pan, add salt and stir.
Drain the beans through a colander and place in a saucepan.
Place the onion and tomato mixture into the pan.
Stir everything and heat for 5 minutes.
Pour hot water over the ingredients, adjusting the thickness of the soup to your own taste, and boil.
Season with salt and pepper and cook for 3 minutes.
Add finely chopped parsley and turn off the heat.
By this time, make crackers out of the bun by cutting it into cubes and drying it in the toaster.

Video recipes:

Meatless Vegetarian Bean Soup Recipe

During fasting days, housewives often think about what kind of dinner to prepare. Typically, traditional soups are cooked in broth and are hearty and nutritious. It is very difficult to create such a dinner without meat. But by using legumes, which are rich in protein, you can prepare a rich, good soup that will give you strength and energy, especially on cool winter days.

This stew will be a good savory lunch for vegetable eaters and people who care about proper nutrition and health. Light, at first glance, food will remove the feeling of appetite from one plate, and then you can immediately start dessert. Our website contains regular soup recipes with photos and videos.

Basically: you can cook lunch from different types of beans. But reddish legumes are more useful. This is a high-quality product, provided with protein, B vitamins, also zinc, magnesium, calcium, and iron.

Bean soup recipe without meat - vegetarian

Potatoes 5 pcs.
Red beans 250-300 g
Onions 2 pcs.
Carrot 1 pc.
Vegetable oil 2 tbsp.
Garlic 2 cloves
Bay leaf 2-3 pcs.
Fresh tomato 2 pcs.
Purified water 3.5 l
Salt to taste
Dry herbs and seasonings for soups as desired

Tip: if you decide to cook a stew according to this recipe, but there are no new tomatoes in the store, you can simply replace them with tomato paste.

Greens such as cumin, parsley, dill will give the soup freshness, lightness and spring notes.

The highlight of making in a slow cooker

Bean soup without meat is a common and tasty food. A vegetarian dinner is easy to make in the slow cooker. The ingredients remain constant. It is recommended to soak the beans in advance, just as in the recipe above. Despite the fact that the kitchen appliance has a unique “Heating” function, it is not enough for the beans to cook well, which is why it is recommended to take care of preparing the beans in advance.

Fry vegetables using the “Baking” or “Stewing” function. Cook other ingredients in the “Soup” mode or similar. After making it, it is recommended to let the stew sit in a bowl under a lid for half an hour. Thanks to the functions of the thermos, the beans will swell further and will be soft and juicy.

Following our tips, you will get a wonderful bean soup without meat. It will perfectly relieve the feeling of hunger and will become your favorite first course.

Bean soup without meat

In a nutritional sense, beans are the most valuable food crop; their protein composition is close to meat; in addition, bean protein is absorbed much better. Various dishes are made from beans. Beans as a side dish, bean soup, various tasty salads. In addition, beans are excellent for various winter preparations.

The bean is the main plant of the Old World of the South American continent.
The redskins of Peru, Mexico, and South and Central America grew beans and ate them. In Asia, the first mention of beans dates back at least to sources older than 3000 years. Beans were also known in Old Rome. The Romans even made powder from beans.

In the Caucasus, greenish bean pods (lobio) are used to make beautiful dishes that are popular throughout the world. They are most often called that - lobio.

In Europe, bean soup is very popular - dry and greenish. In the Balkan countries, in Asia Minor, in Europe, on restaurant menus you can always see soups with the names “bob chorba”, “fasul chorba”, “grav chorba”, “zupa fasolova”, “supă de fasole uscată”, chorba od pasuљa", "fazuľová polievka". All this is bean soup. Always incredibly tasty and healthy dish, prepared in local state traditions.

The bean soup, the recipe for which I offer, is not complicated. It is important to just soak the dry beans in advance so that they cook properly. By and large, this dish from the group of frying soups fits into the title of tomato soup with beans. Although, the distinctive highlight of this recipe is the introduction of new tomatoes added at the end of cooking.

In Balkan countries, bean soup is prepared in different ways all the time. Frankly, I have never eaten identical bean soup twice. Any chef prepares bean soup in his own way, always tasty and original.

Ingredients for Bean Soup without Meat

Dry beans 150 g
Carrot 1 piece
Celery (root) 100 g
Parsley (greens) 20 g
Tomato 1-2 pcs
Onion 1 piece
Vegetable oil 1 tbsp. l.
Spices: salt, ground dark pepper, dry mint and savory, sweet paprika to taste

How to make bean soup without meat

Any variety of beans for soup. Snow-white, reddish, spotted, speckled, striped. Which is. But, one aspect, it is important that the beans do not boil in the puree, and it is better that the grains of the dry beans are beautiful, variegated. Only from aesthetic judgments.

Variegated beans for soup

Celery root, carrots, onions and tomatoes

Pour 1 liter of cool water over the soaked beans and put the pan on the fire.

Immediately fry the carrot and celery root cubes

Add chopped onion to the fried roots

Add finely chopped tomato pulp

You should get a fairly thick tomato dressing with fried vegetables.

Add chopped raw tomato

Bean soup immediately, without allowing it to cool, pour into bowls and serve

Bean soup

The satiety of beans was highly valued in the ancient world. Since those ancient times, a huge number of recipes for various bean soups have accumulated in the cookbooks of various nations. Some of them, like Georgian lobio, consist of a huge amount of beans with small admixtures of other goods.

The rest, such as, for example, certain varieties of pickles and borscht, contain only a small handful of beautiful, tasty beans. The recipe offered here outlines a light dark bean soup with butter, assembled from various ingredients. Please also note that this recipe does not involve adding meat.

Ingredients

For 4 servings you need:

2 huge potatoes;
Big carrot;
Onion;
Tomato juice - half a 200 milliliter glass;
A glass of dark beans;
A piece of butter;
Salt;
Young garlic;
Green cilantro;
Fresh parsley;
Sprigs of fresh fennel;
Young dill.

Recipe

Dry beans require preparatory treatment. It must be soaked in advance. If desired, in order to simplify and speed up the manufacturing process, the bean grains can be cooked until completely or almost completely cooked. Store-bought canned beans can often help you skip this time-consuming step of making bean soup.

If the beans have been soaked but not cooked, they must be placed first in the pan chosen for creating the upcoming soup. This is important so that the beans are perfectly boiled and do not remain very hard. To get the most nutritious version of bean soup, you can use meat broth instead of water.

Following the beans, add the potatoes, cut into large cubes, into the pan. For the first course, you can choose boiled and uncooked potatoes. The boiled mixture will crumble during cooking and will create a delicate, enveloping texture of the soup. Uncooked pieces that have retained their shape will give it a wonderful appearance.

Like a huge number of other first courses, this soup requires refueling. For this you will need onions, which need to be chopped relatively finely.

For such dishes, carrots are traditionally grated on a large grater.

For this version of bean soup, butter was chosen as the fat component.

The vegetarian or lenten version, cooked in vegetable broth, can be seasoned with onions and carrots fried in vegetable oil.

The onion, immersed in melted butter, should fry until translucent.

You need to add carrot shavings to it, mix and fry until the bright color of the carrot pieces turns pale.

It's time to add tomato juice to the soup dressing. After stirring, it is fried for another couple of minutes and sent to the pan with the pieces of potatoes and beans being cooked.

While all this is cooking, it's time to get started on the greens. To make the soup even prettier and more aromatic, it is better to cut the parsley and dill into relatively large pieces.

It is also worth chopping the cilantro and fennel greens coarsely. The freshest herbs will create a luxurious bouquet of aromas for the finished dish, so dry spices will not be useful for seasoning it.

The greenish stalks of young garlic are quite soft and easy to boil, so they can be chopped into fairly wide rings.

Fragrant pieces of new herbs and greenish garlic must be sent to the pan with almost ready bean soup. A couple of minutes of boiling will complete its production.

If the beans were 100% cooked in advance or a can of canned beans was prepared for the soup, they must be placed in a saucepan along with spicy herbs and boiled. Ready beans do not require additional cooking.

You can serve the finished soup with the tender heads of young garlic remaining from cooking. The freshest sprigs of parsley, cilantro and dill, placed on each plate, will refresh the taste and complement the palette of aromas. It is better to add a little less fennel leaves, which have a powerful scent, to each serving than other herbs.