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 still be created using the other 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:

Bean soup without meat

Bean soup “Village” - recipe with photos and step-by-step description

A traditional version of country bean soup is easy to prepare. In order to cook it, you will need ordinary products that are available at any time of the year. It is quite simple and does not require much time.

Ingredients for making bean soup:

Water – 2 l.
Meat – 0.5 kg.
Red beans – 200 gr.
Potato tubers – 3 pcs.
Head of snow-white onion – 1 pc.
Carrots – 2 pcs.
Pepper – 1 pc.
Dill greens – 1 bunch
Tomato – 1 tbsp. l.
Generous laurel leaf – 2 pcs.

Recipe for making bean soup (with photo):

If you are going to cook bean soup for lunch, we begin preparing for this process the night before.

We wash the dark red small beans and pour them into a container.

Fill with water in the following ratio: one part beans and two parts water.

After some time, the beans will wrinkle and begin to absorb water. It will need to be topped up and the beans left to swell until the morning.

The beans must remain in water for at least 12 hours. Then it needs to be cooked over low heat in the same ratio with water in which it was soaked. It will take at least an hour to cook. It is better to add salt during the cooking process.

The cooked beans should be placed in a colander and covered with cool water. This will not give it the opportunity to boil in the soup.

If you are planning a soup with meat, put the meat broth on the fire to simmer.

As scale builds up in the form of foam, it will need to be removed. The broth must be cooked over very low heat so that it remains transparent.

If we are making vegetarian soup, we skip the previous step. Peel the potatoes and boil them completely.

The cooked tubers must be removed from the water, lightly mashed with a fork without turning them into a puree, and the potatoes must be added to the meat broth if we are cooking soup with meat. In the Lenten version, the potatoes go into the same water in which they were boiled. Now you should add the beans to the pan and, while they are cooking, begin preparing the remaining vegetables.

Cut and fry the onion until golden.

Chop the carrots into cubes.

Fry carrot cubes with onions.

Grind the fleshy pepper into strips. It can be fried with onions and carrots, or it can be added unfried to the broth.

Add tomato paste to the vegetables.

We dilute the vegetables and tomatoes with broth and simmer until the liquid has evaporated. Place the finished roast into the soup, flavor it with bay leaf and salt to taste. The dish must steep under the closed lid.

Pour the infused bean soup into serving bowls.

Serve a hot dish with dill.

Finely chopped green onions and a spoonful of sour cream will not spoil it.

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Regular meatless red bean soup

Red bean soup is prepared simply from a very small set of available goods, and it turns out hearty and unusual. Somewhat reminiscent of Caucasian cuisine in a vegetarian version.

The calorie content of the soup is about 50 kcal. The taste of the soup is specifically described by the beans, so you need to take reddish or black beans, which boil well - only then will the soup turn out truly tasty and rich.

Not a bad recipe for Lent or for vegetable eaters.

Ingredients: red beans - 1.5 cups, onions - 2 pcs. walnuts - 50 g. flour - 0.5 tbsp. salt and reddish ground pepper to taste, parsley

Soup without meat

Production: fill the beans with water in the evening, drain the water in the afternoon, pour 1.5 liters into the beans. water, add a little salt and cook the beans until tender (1-1.5 hours). Separately, finely chop the onion and fry it until half cooked in a frying pan, then add reddish ground pepper (careful, not enough!) and flour, mix everything and fry for another 1 minute.

Add onion and chopped nuts to the pan with the prepared beans, salt the soup to taste and cook for about 15 minutes. If the bean soup seems thick, you can add a little water. The result should be a thick, porridge-like bean mass.

This is our meatless bean soup. Pour the soup into bowls and add parsley. You see, the recipe is very simple and the soup is prepared quickly and easily.

The result is a tasty and necessary soup. beans are a source of vegetable protein, comparable in nutritional value to meat protein, therefore it gives a feeling of fullness for a long time, beans are also rich in essential amino acids and contain large quantities of a valuable antioxidant - vitamin (a low molecular weight organic compound of relatively simple structure, necessary for all living things) E Walnuts and red peppers very successfully complement the taste of beans - it’s not for nothing that these products are often found in Caucasian cuisine.

Bon appetit and be healthy! Write your comments - feedback is very important!

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Try to cook a delicious bean soup (traditional recipe) without meat, just using beans. Firstly, the beans boil well and make the soup thicker and richer, secondly, it imparts a unique grandmother’s taste from youth, and thirdly, this soup is quite satisfying. It is not necessary to use raw beans; with canned beans, this dish will be no less tasty, and if the beans are also in tomato, then the family will give this dish the highest score.

How to make traditional bean soup without meat

Ingredients

canned beans - 1 can;
large potatoes - 3 pcs.;
medium onion - 1 pc.;
medium carrot - 1 pc.;
no matter what kind of greens - to taste;
salt - to taste;
boiling water - 1.5 l;
freshly ground pepper - to taste.

Manufacturing method

We put a pan of water on the fire to boil, while this process continues, we will start cleaning and cutting vegetables. Cut the potatoes into small cubes, chop the carrots on a grater, and also chop the onion quite finely.
Put the potatoes into boiling water and after the water and potatoes boil, put the frying pan with vegetable oil on the fire to prepare the frying of carrots and onions.
While the potatoes are boiling and other vegetables are frying, chop the greens and open the beans. If by the time the frying is ready the potatoes are not yet cooked, don’t worry, they will still have time to cook.
Pour the roast into the pan with the potatoes, a can of beans if the pan is larger and two-thirds of the can if it is much smaller. Then add salt and pepper to taste, add bay leaf if desired. Cover with a lid. After boiling, reduce the heat and simmer over low heat for about 10 minutes.
Then turn off the finished soup and add herbs.

Bon appetit!
See also traditional bean soup recipe. but here it will be more satisfying.

See also a good video of this bean soup. Lasts only 3 minutes.

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

Bean soup “Village” - recipe with photos and step-by-step description

You can cook bean soup in meat broth, and when cooked in water it is very tasty. For those who do not eat meat, this soup as a first course will be a very good option for a hearty and tasty lunch.

Village soup without meat will help those who are fasting.

Photos with comments will help you prepare bean soup.

Ingredients for making bean soup:

Water – 2 l.
Meat – 0.5 kg.
Red beans – 200 gr.
Potato tubers – 3 pcs.
Head of snow-white onion – 1 pc.
Carrots – 2 pcs.
Pepper – 1 pc.
Dill greens – 1 bunch
Tomato – 1 tbsp. l.
Generous laurel leaf – 2 pcs.

Recipe for making bean soup (with photo):

If you are going to cook bean soup for lunch, we begin preparing for this process the night before.

We wash the dark red small beans and pour them into a container.

Fill with water in the following ratio: one part beans and two parts water.

After some time, the beans will wrinkle and begin to absorb water. It will need to be topped up and the beans left to swell until the morning.

The cooked beans should be placed in a colander and covered with cool water. This will not give it the opportunity to boil in the soup.

Regular meatless red bean soup

Red bean soup is prepared simply from a very small set of available goods, and it turns out hearty and unusual. Somewhat reminiscent of Caucasian cuisine in a vegetarian version.

Not a bad recipe for Lent or for vegetable eaters.

Ingredients: red beans - 1.5 cups, onions - 2 pcs. walnuts - 50 g. flour - 0.5 tbsp. salt and reddish ground pepper to taste, parsley

Soup without meat

This is our meatless bean soup. Pour the soup into bowls and add parsley. You see, the recipe is very simple and the soup is prepared quickly and easily.

Bon appetit and be healthy! Write your comments - feedback is very important!

Share the article on social media. networks:

How to make traditional bean soup without meat

Ingredients

canned beans - 1 can;
large potatoes - 3 pcs.;
medium onion - 1 pc.;
medium carrot - 1 pc.;
no matter what kind of greens - to taste;
salt - to taste;
boiling water - 1.5 l;
freshly ground pepper - to taste.

Manufacturing method

We put a pan of water on the fire to boil, while this process continues, we will start cleaning and cutting vegetables. Cut the potatoes into small cubes, chop the carrots on a grater, and also chop the onion quite finely.
Put the potatoes into boiling water and after the water and potatoes boil, put the frying pan with vegetable oil on the fire to prepare the frying of carrots and onions.
While the potatoes are boiling and other vegetables are frying, chop the greens and open the beans. If by the time the frying is ready the potatoes are not yet cooked, don’t worry, they will still have time to cook.
Pour the roast into the pan with the potatoes, a can of beans if the pan is larger and two-thirds of the can if it is much smaller. Then add salt and pepper to taste, add bay leaf if desired. Cover with a lid. After boiling, reduce the heat and simmer over low heat for about 10 minutes.
Then turn off the finished soup and add herbs.

Bon appetit!
See also traditional bean soup recipe. but here it will be more satisfying.

See also a good video of this bean soup. Lasts only 3 minutes.