How to create soup with canned beans: TOP 4 recipes

Rules and subtleties of manufacturing
Canned snow white bean soup
Bean soup with mushrooms
Bean and chicken soup
Bean soup with rice
Video recipes

Soup with canned beans is not only tasty and satisfying. Incorporating cooked beans significantly reduces the production time than cooking raw bean soup. It should be noted that bean soup is also a very healthy dish. Beans contain a lot of vegetable protein, vitamins and microelements. Beans regulate metabolism; they are good for the intestinal tract, nervous and cardiovascular systems. In addition, you can prepare soup with canned beans all year round. Since the canned product is always on sale in stores. Or you can create homemade preparations for future use on your own. In this material we will find out the TOP 4 most delicious and common recipes for making soup with canned beans.

Rules and subtleties of manufacturing

In our country, the more common types of canned beans are the reddish South American and the traditional white beans. You can use any kind of it to cook the first course.
Also, bean preparations in jars can be of two types: in tomato sauce or without sauce in their own juice. This choice of product depends on the taste of the cook.
Keep in mind that beans canned in cans are different from their dry counterpart. Since dried fruits grow almost twice both in weight and size. A cup of dry beans is equal to two cans of canned goods. Usually one can is enough for a 3 liter pot of soup.
For the base of bean soup, use any meat, fish or vegetable broth. Chicken meatballs and even seafood are also suitable.

Canned snow white bean soup

Thick, rich and richly flavored soup with canned white beans. It is easy to make and is suitable for a hearty lunch for the whole family. If you don't have white beans, you can make soup with reddish beans.

Calorie content per 100 g - 189 kcal.
Number of servings - 4-5
Production time - 45 minutes

Ingredients:

Canned white beans – 300 g
Chicken broth - 1.7 l
Ground black pepper - a pinch
Salt - 1 tsp.
Onion - 1 pc.
Potatoes - 2 pcs.
Carrots - 1 pc.
Vegetable oil – 40 ml
Fresh dill - 1 sprig

Making soup with canned white beans:

Peel the potatoes, rinse, cut into medium-sized cubes and place in a pan with chicken broth.
Peel the onions, rinse, finely chop and place in a heated frying pan with vegetable oil.
Peel the carrots, rinse, grate on a large grater and add to the pan with the onions.
Sauté the onions and carrots for 7-10 minutes until lightly golden and add them to the pan with the potatoes.
When the vegetables are almost cooked, add canned beans to the soup.
Add salt, pepper and boil for 5 minutes.
Turn off the heat and add finely chopped greens to the finished soup with canned beans.

Bean soup with mushrooms

Soup with canned beans and mushrooms is an impeccable dish for body and soul, which is perfect for fasting and vegetable lovers. You can cook soup with canned beans not only on the stove, but also in a slow cooker, which will significantly save time.

Ingredients:

Canned snow white beans - 2 cans
Champignons – 400 g
Onions - 2 pcs.
Garlic - 3 cloves
Olive oil - 2 tbsp.
Water - 1.5 l
Salt - 1 tsp.
Ground dark pepper - to taste

Making bean soup with mushrooms:

Wash the champignons, cut into 2 or 4 parts depending on the size. Leave small fruits whole.
Heat olive oil in a frying pan, add mushrooms and fry over medium heat.
Peel the onion and garlic, rinse, cut into medium pieces and add to the frying pan with the mushrooms.
Fry everything together, stirring occasionally until golden brown.
Place the fried mushrooms and onions in a saucepan, add water and add one can of canned beans. Drain the liquid from the beans.
Bring the ingredients to a boil, add salt and pepper.
Place the second can of beans in a blender bowl, drain the juice first, add a ladle of broth from the pan and blend everything with a blender until smooth.
Add the bean puree to the pan to give the soup a creamy, smooth texture.
Bring the ingredients to a boil, simmer for 2 minutes and remove the bean soup with mushrooms from the heat. Serve it with croutons or crackers.

Bean and chicken soup

Canned Bean and Chicken Soup is delicious and easy to make. It will not leave even a single gourmet indifferent. If you don’t have chicken, you can cook soup with beans and any meat. For example, soup with canned beans and beef is tasty and nutritious.

Ingredients:

Chicken fillet – 500 g
Canned beans - 1 can
Potatoes - 6 pcs.
Onions - 1 pc.
Reddish bell pepper - 1 pc.
Vegetable oil - for frying
Salt - to taste
Ground dark pepper - a pinch

Making soup with canned beans and chicken:

Rinse the chicken fillet, place it in a saucepan, add water and cook the broth. To make the broth rich, place the meat in cool water.
Remove the finished chicken from the broth, cool and divide into pieces or cut into large cubes.
Peel the potatoes, cut into cubes and place in the bubbling broth.
Peel the carrots, rinse and grate on a large grater. Chop the peeled onion into thin quarter rings. Heat the oil in a frying pan and sauté the vegetables until golden.
Peel the sweet pepper from the seed box, chop it finely and add it to the pan along with the roast.
5 minutes before the soup is ready, add canned beans to the pan and add chicken pieces. Season with salt and pepper.

Bean soup with rice

Rich and tasty soup with canned beans and rice in tomato sauce. It is fast and easy to make, so even a novice housewife can handle this soup.

Ingredients:

Canned beans in tomato sauce - 350 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Salt - to taste
Peppercorns - 2 pcs.
Vegetable oil - for frying
Water - 1 l

Making bean soup with rice:

Peel the potatoes, wash them, cut them into cubes and place them in a saucepan. Fill it with water, put it on the fire and cook for 10 minutes over medium heat after boiling.
Peel the onions, rinse and cut into small cubes.
Peel the carrots and grate on a medium grater.
Heat vegetable oil in a frying pan, heat it up, add carrots and onions and fry over medium heat, stirring until lightly browned and soft.
Place the roasted vegetables in the pan with the potatoes and continue cooking for 10 minutes.
Open a can of canned beans and place it in a saucepan along with the tomato paste.
Add salt and pepper and cook the soup, stirring occasionally for another 5 minutes.

Video recipes for making soup with canned beans.

Bean soup

The eye-catching color of the hot bean soup will please the eye. And the spicy taste will leave a pleasant aftertaste of sweet beans.

Bean soup with cheese dumplings

An ordinary, but very tasty soup in 15 minutes.

Bean soup with smoked meats and dumplings “Bob-Levesh”

No, whatever you say, Hungarians can cook soup! “Goulash soup” is known to everyone. “Tapea Cattle Trader Soup” is a well-deserved favorite here on the website. And here is another soup - absolutely breathtaking and very tasty. The husband had lunch. I ask: “How’s the soup?” The answer was: “VOS-HI-TI-TEL-NO. “That’s exactly it – syllable by syllable and with emphasis. Pay attention, the recipe is more than worthy.

Mega-fast and delicious bean soup

Everything seems simple and in some places even ordinary, but how delicious it is! I highly recommend tidying up the recipe and making this soup on these cold fall days – you’ll love it, I promise! Recipe from the book “Eat and Kill!”, creator Kirill Martynenko, brand chef and co-owner of the Boston Seafood&Bar restaurant and the Torro Grill restaurant chain.

Bean soup with sauerkraut

Fragrant, rich, satisfying and tasty soup. Ordinary, but quite exciting. It is absolutely easy to prepare, using readily available products. And if you exclude bacon from the soup, you will get a good lean first course. Help yourself!

Bean soup “Nimble”

The title says it all - the soup is very simple and quick to make, it goes great in our family, my son actually constantly asks for more! Try it, you will like it!

Italian thick bean soup

I will say in the words of the creator: “Having eaten a plate of such rich soup, you can hardly believe that it is vegetarian.” I took the recipe from the magazine “Simply. Savory”, from the column of Alexander Seleznev

Bean soup with hunting sausages

A wonderful soup with the smell of smoked sausages, with very tasty canned beans TM Frau Martha will be appreciated by any gourmet. Prepare and enjoy!

Bean soup with mushroom dumplings

Bean soup is nothing new to anyone, but mushroom dumplings are a very good addition to it. In fact, you can make any kind of soup with them.

Bean soup-cappuccino

Illusions. Part 1. Dessert for the 1st - why not! A unique cappuccino soup with a small Napoleon cake will help both your appetite and your mood. Play with your feelings. Mirage and illusions are fun! Both dishes are being released thanks to the new creative duo Para Vo - Z.

Bean soup . One of the varieties of first courses that modern housewives prepare quite occasionally. With all this, beans contain the necessary vegetable protein, perfectly saturate the body, if cooked perfectly and correctly, they are quickly absorbed by it.

Bean soup is prepared with various complementary ingredients. But when planning to prepare soup for tomorrow, it is better to pour cold water over the beans in the evening and leave them to steep on the kitchen table until the next morning. Beans that have been allowed to sit in water for at least some time before cooking cook even faster than dry beans.

It is necessary to take into account the fact that boiling beans imparts turbidity to the broth in which it is cooked and changes its color. Reddish beans, for example, can give the soup an ugly brown color.

To make the soup tasty and visually beautiful, it is recommended to boil the beans separately and then add them to the soup. Or you can use canned beans, which can be added to the soup 5-10 minutes before it is ready without boiling.

Bean soup, perhaps with the addition of a lot of sautéed vegetables, onions and carrots. Beans also go well with tomatoes or fried in tomato sauce.

Beans should be added boiled to borscht and rassolnik. She can decorate any type of soup cooked in clay pots.

Bean soup should be served with sour cream and chopped herbs. It goes well with croutons, toast, bread fried in vegetable oil and greased with garlic.

How to simply and deliciously cook soup with canned beans

Legumes are a necessary and nutritious product that is sold raw and prepared. Canned beans are perfect for side dishes and main courses, and can also be used in making soups or stews. This is a beautiful solution when you need to quickly and effortlessly set the table, serving something tasty and something that everyone will definitely like.

Preparing bean sweets is quite simple: there is no need for painstaking washing and prolonged soaking of canned beans, and they cook for no longer than 10 minutes. Most of these recipes belong to the group of blitz, in other words, rapid. They are ordinary and work well even for novice housewives.

Traditional soup with canned beans

Almost always, you can create soup with canned beans from the usual set of goods available in the refrigerator. They may differ in certain ways, but the most popular recipe, which has become traditional, involves the following ingredients:

2 large potatoes
1 onion (about 120 g)
1 liter of water (or meat or vegetable broth)
1 tablespoon of any vegetable oil (ideally refined corn oil)
1 teaspoon table salt (you can use iodized salt)
1 can of canned beans
1 small or 0.5 large carrots
0.5 bell pepper
3 teaspoons tomato paste or sauce
2 bay leaves
1 pinch of pepper (to taste)

For the thickest and richest dish, or for puree soup, you can use not 2, but 3 or even 4 potatoes.

To make the soup the most fragrant and special, it’s great to add a mixture of Italian herbs to it. For a given quantity of goods, 2-3 pinches of spices will be useful. The dish is served sprinkled with the freshest herbs: dill and parsley, or cilantro.

To simplify (and speed up) production, you should first prepare all the products. Potatoes are peeled, washed and cut into cubes. Separately peel and finely chop the onion, grate the carrots on a large grater. The bell pepper is washed, cut lengthwise, cleared of seeds, then one half is crushed into “straws”. Any vegetable is placed in a separate container.

The potatoes are placed in a pan where the first dish will be prepared, filled with water and sent to the fire. At this step you can add bay leaf. Once everything boils, the fire is reduced, the vessel is covered with a lid and the vegetable is cooked for about 10 minutes until it softens. To speed up the process, you can pour boiling water over the potatoes rather than cool water.

Helpful Tips for Making Traditional Bean Soup

If you use beans preserved in their juice for soup, you need to thoroughly wash them before making them. When cooking bean soup with tomato sauce, do not add tomato paste to the vegetables, and do not wash canned vegetables before adding them to the broth.

To make the first dish the thickest, you need to stir 1 incomplete spoon of flour with the vegetables while preparing the frying, frying it together with the onions and carrots.

Tomato paste adds a slight sourness to the finished dish. If you need to avoid this, you should add 1 teaspoon of sugar to your food in addition to salt.

Beans mix well with various types of meat, smoked meats and mushrooms. Meat and mushroom soups with canned beans are very tasty and satisfying.

The first course is served with legumes along with sandwiches, croutons or fresh bread (preferably rye). Almost always, the meal turns out to be so satisfying that a second meal is no longer required.

Oriental bean soup

Fans of hot, spicy and special dishes will appreciate this fragrant and satisfying oriental delicacy. To make bean soup you need:

1 can of canned red beans (250 g)
2 potatoes
850 g vegetable broth (if you don’t have it, you can replace it with water)
1 large carrot
1 onion
2 medium tomatoes
1 bay leaf
40 g vegetable oil
1.5 teaspoons salt
0.5 teaspoon cumin
40 g soy sauce

To begin with, all vegetables are peeled, washed and then chopped. The potatoes need to be cut into cubes or not very small strips, and the carrots should be grated on a large grater. The onion is finely chopped with a knife. You can also add fresh herbs: dill, parsley and cilantro.

Place the pan with broth or water on the fire, when boiling, add the potatoes and simmer for up to 10 minutes until they soften.

Along the way, frying is done from onions, carrots and oil. You want it to be golden brown, but not very black (otherwise the soup will smell sour).

Place beans and fry in the liquid with boiled potatoes, then add cumin and stir everything, continuing to cook over low heat (simmer, but do not boil).

The tomatoes are washed, doused with boiling water, then the skins are removed and choked with a spoon or fork. 5 minutes before the soup is ready, they are placed in a pan with food, and soy sauce is poured into it.

After production, the mass is whipped with a blender, turning into puree. Following the eastern culinary tradition, such food is served on the table with snow-white or dark crackers. Alternatively, you can complement the treat with croutons.

Canned bean soup in a slow cooker

A soup recipe for a multicooker is a real find for those who are used to cooking quickly and simply. The following will be useful for him:

4 medium potatoes
1 can of beans (reddish or white)
1 onion
1 small carrot
4 garlic cloves
40 grams of ketchup
1 teaspoon salt
2 tablespoons vegetable oil
10 sprigs cilantro
1 liter of water

First, the vegetables are peeled, washed and finely chopped. Place onions and carrots in the container of the device, add lean fat and simmer everything in the “Baking” mode for 5 minutes until the vegetables turn golden.

Next, water is poured into the bowl of the kitchen “helper”, potatoes and beans are placed (along with the liquid in which they were preserved), finely chopped garlic or pressed through a press, as well as salt and spices to taste. Products are cooked in the “Stewing” mode for 30 to 40 minutes (depending on the power of the multicooker).

Cilantro is finely chopped and added to the finished soup, poured into bowls.

There are many options for making first courses from canned beans. They are all ordinary, affordable and do not require special culinary skills, so anyone can do them.

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Soups with canned beans

Soups with canned beans are a fragrant and indescribably satisfying dish that seems to be specially created for the cool season. And this is essentially true. Bean soup is so rich, savory and comforting that it's just perfect for cool, cloudy days. In addition, soups with canned beans are a “lifesaver” for housewives who want to feed their family when they are short on time. Such soups are prepared as quickly and simply as possible, saving time and effort, while the final result exceeds all expectations. Try it yourself!

To make soups, you can use snow-white and reddish canned beans, as well as canned beans in tomato sauce - it will make an incredibly tasty tomato soup without adding tomato puree or new tomatoes. Before adding canned beans to the soup, place them in a colander and rinse under running cool water. You can use any kind of broth for making soup - vegetable, meat or mushroom. A good company of beans in the soup will be potatoes, carrots, onions, celery, mushrooms and some grains such as rice, and garlic, dark pepper, coriander, caraway seeds, basil, thyme, marjoram, suneli hops and bay leaves will perfectly highlight the taste of legumes. Vegetables can be added to soup in the form of roasted or raw, which allows you to get a dietary version of the dish. Don’t forget about the greens - parsley, cilantro or dill will not be superfluous.

The process of making soups with canned beans is incredibly simple - you just need to boil the necessary ingredients in water or broth, and at the end add the beans from the container and spices to taste. Because canned beans do not need to be pre-soaked, boiled or monitored for readiness during the cooking process, even novice cooks can cope with this task. Making bean soup can be simplified very much if you cook it in a multicooker - to do this, all the ingredients must be placed in the multicooker bowl, filled with water and set to the desired mode. The slow cooker also allows you to get bean soup with a very thick mixture.

Soups with canned beans are a good way to vary the diet menu, because in terms of their nutritional properties, beans can completely replace meat. Beans are a source of high-quality protein and valuable amino acids, as well as vitamins and minerals that are essential for the body. Thus, by preparing soups with canned beans, you get double benefits - a tasty, filling dish and health benefits. We invite you to see this for yourself using our recipes!

Vegetable soup with canned beans

Ingredients:
1 can of canned reddish beans,
3-4 potatoes,
1 small onion,
1 carrot,
1 bell pepper,
1-2 tablespoons of tomato paste,
vegetable oil,
salt and spices to taste,
herbs.

Preparation:
Pour 1 liter of water over the diced potatoes. Lightly salt, bring to a boil and cook for about 15 minutes. While the potatoes are cooking, heat the vegetable oil in a frying pan and fry the finely chopped onion until golden brown, about 2-3 minutes. Then add grated carrots and diced bell peppers. Cover with a lid and simmer until soft for about 7-8 minutes, adding a little water. Then stir the vegetables with tomato paste and cook for another 1-2 minutes. Add the frying to the potatoes along with canned beans, washed under the tap. Cook for 5 minutes, then add salt and spices to taste. Let the soup simmer, covered, for 15 minutes, then serve, sprinkled with herbs.

Bean soup with mushrooms

Ingredients:
500 g of canned snow-white beans,
3-4 huge champignons,
1 onion,
1 carrot,
3 tablespoons of flour,
1 tablespoon of vegetable oil,
2-3 bay leaves,
salt and dark ground pepper to taste,
parsley.

Preparation:
Heat vegetable oil in a frying pan and fry the chopped onion for 2 minutes. Add thinly sliced mushrooms and fry for another 2 minutes. Add grated carrots and fry for 2 minutes. After this, add flour, mix thoroughly and cook for about 3-4 minutes. Boil water in a saucepan and add the roast, canned beans and bay leaf. Cook for 10-15 minutes, then add salt and pepper. Sprinkle the soup with chopped parsley, turn off the stove and let the soup sit under the lid for 20-30 minutes.

Bean soup with melted cheese

Ingredients:
1 can of canned snow-white beans,
300 g of meat,
1 onion,
1 carrot,
2 stalks of celery,
2 processed cheese,
2 cloves of garlic,
2-3 bay leaves,
vegetable oil,
salt and ground dark pepper to taste.

Preparation:
Prepare meat broth by boiling the meat in a saucepan until cooked. Heat a little vegetable oil in a frying pan and fry the chopped vegetables for 5-7 minutes. Add roasted broth, crushed or pressed garlic, processed cheese cut into small cubes and canned beans to the prepared broth. Stir well until the cheese dissolves, add bay leaf, salt and pepper to taste. Cook for about 5 minutes.

Tomato soup with beans and rice

Ingredients:
1 can of beans in tomato sauce,
1 cup of long grain rice,
300 g of chicken meat,
1 carrot,
1 small bell pepper,
1 teaspoon of ground sweet paprika,
salt and ground dark pepper to taste,
herbs.

Preparation:
Prepare chicken broth by boiling the chicken in 2 liters of salted water for approximately 30 minutes. Add washed rice to the bubbling broth and cook for 5 to 10 minutes over low heat. Add carrots grated on a large grater, bell peppers cut into thin strips and beans along with tomato sauce. If the tomato sauce is not enough to obtain a rich taste, you can add tomato paste. Cook the soup for 10-12 minutes, then add salt and paprika. Let the soup simmer, covered, for 30 minutes, pour into bowls, sprinkle with chopped herbs and serve.

Canned bean soup with zucchini

Ingredients:
300 g of canned snow white beans,
3 potatoes,
1 small onion,
1 carrot,
1 small zucchini,
1 liter of broth,
vegetable oil,
salt and spices to taste.

Preparation:
Place diced potatoes and zucchini in a saucepan. If the zucchini is mature, it is recommended to peel it and remove the seeds. Pour broth over vegetables, bring to a boil and cook until vegetables are tender, 10 to 15 minutes. While the vegetables are cooking, fry the chopped onions and carrots in vegetable oil. Add vegetables to soup and cook for 5 minutes. Add the beans, washed under the tap, bring to a boil and simmer for about 3 minutes. After this, the soup must be pureed using a blender or food processor until a homogeneous mixture is obtained. If such kitchen devices are not available, the soup should be strained through a sieve. Salt the soup and add spices to taste. Serve with white bread croutons.

Mexican bean soup

Ingredients:
300 g canned beans,
200 g minced pork,
1 small onion,
2 meaty tomatoes, 1
clove garlic,
600 ml chicken broth,
1 teaspoon ground chili,
1 teaspoon ground cumin,
1/2 teaspoon dried oregano,
1 /2 teaspoons salt,
vegetable oil,
sour cream and cilantro for serving.

Preparation:
Heat vegetable oil in a large saucepan and fry the minced pork until cooked. Add chopped onion and garlic, stir and fry until the onion becomes soft, about 3 minutes. Add chopped tomatoes, beans, broth and spices. Bring to a boil, reduce heat and simmer for about 15 minutes. Sprinkle the finished soup with cilantro and serve with sour cream.

Soup with canned beans, smoked ham and celery

Ingredients:
300 g of snow-white canned beans,
500 g of smoked ham,
1 small onion,
1 carrot,
2-3 stalks of celery,
2-3 cloves of garlic,
1 tablespoon of vegetable oil,
salt and spices to taste,
fresh parsley.

Preparation:
Heat vegetable oil in a saucepan over medium heat. Add chopped onion and fry for about 3-4 minutes. Add the carrots cut into strips and cook for another 5 minutes. Add chopped celery and chopped garlic, cook for no more than 1 minute. After this, add the smoked ham cut into pieces and pour in 1.5 liters of water. Cook for about 20-25 minutes over low heat. Add canned beans, salt and spices to taste. Cook for about 10 minutes, then cover the pan with a lid and let the soup brew for 10-15 minutes. Ladle the soup into bowls and serve sprinkled with fresh parsley.

Soups with canned beans will occupy a significant space in your diet, because thanks to their delicious taste and healthfulness, they quickly saturate the body, warm you up in cold weather and give you strength, and the simplicity of their preparation will save your energy and time. Bon appetit!