Lenten soup with canned beans

Ingredients

Potatoes – 200 g

Canned beans – 250 g

Tomatoes in their juice – 100 ml

Onions – 1 pc.

Vegetable oil – 1 tbsp.

Fresh parsley – 10 g

Salt and dark ground pepper - to taste

80 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

During Great Lent or other Lents, I try to cook lenten dishes more often, even if from time to time it is not possible to follow all the canons of Lent in terms of nutrition. The uniqueness of this soup is the small amount of time it takes to make it, so we will use ready-made, canned beans.

Lenten soup with canned beans quite often helps me out as a first course during this period. In general, my other favorite soup - lean rice soup - adds plenty to our Lenten menu.

Let's prepare ingredients for lean bean soup with canned beans. The color of the beans does not matter. You can add your own favorite seasonings and spices.

Peel the potatoes and cut them into small cubes. Pour 1 liter of water into the pan, let it boil and put the potatoes in it. Cook the potatoes for 10 minutes after the water boils again.

I will prepare a thick soup. If you want a thinner soup, then add not just one, but 1.25 ml of water for 2 servings.

Place the canned beans in the pan with the potatoes along with the liquid the beans were in.

At this step, we can add spices and salt the broth, since from time to time the liquid from the beans can be salty.

Continue cooking the soup until the potatoes are completely cooked, 10-15 minutes.

Meanwhile, prepare the soup dressing. To do this, cut the onion into small cubes and grate the carrots on a medium grater. Heat vegetable oil in a frying pan and fry vegetables until soft, 5-7 minutes.

Add crushed tomatoes in their juice to the pan with the fried vegetables and cook the dressing for another 10 minutes.

Transfer the prepared dressing to the soup.

Finely chop the fresh parsley with a knife and add to the soup. Remove the pot of soup from the heat and let it sit for 10 minutes.

Pour the finished lean soup with canned beans into portioned bowls and serve.

Lenten soup with reddish canned beans

Lent is the time for vegan food! Soup with canned red beans is both a lean and vegetarian food, because it contains no products of animal origin. And how delicious it turns out! It would seem like the most ordinary ingredients, but the soup is hearty and rich. And it cooks very quickly, in almost 25 minutes and you have a hot lunch on the table! If you want to amaze your family with a simple and delicious soup, then this recipe is for you.

Difficulty of making soup: very common

Production time: 25 minutes

Ingredients for making 4 servings:

Process for making soup with canned beans:

Pour cool filtered water into a saucepan. Turn on the burner and bring the water to a boil.

We take medium-sized potatoes in the amount of 3-4 pieces.

We wash it, peel it and cut it into cubes or strips. Place the potatoes in a saucepan, add some salt and cook until fully cooked. The potatoes should become soft.

Take a small carrot, wash it, remove the skin.

Three on a large grater. Take the onion, peel it and cut it into cubes.

Add carrots and onions to the soup.

It is not necessary to fry onions and carrots. I didn't fry it. But if you categorically do not like boiled carrots or boiled onions, then it’s okay if these vegetables are previously fried in vegetable (sunflower) oil.

Cook vegetables and potatoes for 3 minutes.

Then open a can of canned red beans in their juice and add 4-5 tablespoons of beans to the soup.

Add a little juice from the jar. Mix everything well. The juice will give our soup an extra red color. Cook our soup for another 5-6 minutes.

At this time, take garlic - 2-3 medium-sized cloves. Remove the husks from the garlic. Chop it into small cubes, crush it in a garlic press or three on a grater. Add garlic to the soup.

Before the end of cooking, add half a tablespoon of all-purpose seasoning. This seasoning is added to all dishes. It contains a mixture of peppers, turmeric, dried crushed vegetables.

Then turn off the burner, you can let the soup brew or immediately pour the soup into cups.

That's all, our lean soup for lunch is ready.

Bon appetit and good mood, dear Alimero readers!

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Lenten fragrant canned bean soup

Winter is the time for fairly satisfying soups, thick and fragrant, warm and comfortable. The completely lean soup I proposed, which is prepared from ordinary canned beans, in my opinion, is exactly that.

Total cooking time – 0 hours 25 minutes
Active cooking time – 0 hours 15 minutes
Cost - very economical
Calorie content per 100 g – 62 kcal
Number of servings – 4 servings

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How to make lean, fragrant canned bean soup

Ingredients:

Canned beans – 3 packs white
Broth – 800 g vegetable
Onions – 160 g
Carrots – 100 g
Zira – 1 tsp. with a slide
Sweet paprika – 1 tsp. with a slide
Coriander – 1 tsp. a bit of a slide
Salt - to taste
Ginger – 0.5 tsp. ground
Dark pepper – 0.5 tsp.
Vegetable oil – 2 tbsp.
Chili pepper - optional

Manufacturing:

Peel the onions and carrots.
Cut the onion into small cubes and grate the carrots on a medium grater. I take a fairly heavy saucepan and fry the vegetables directly in it. And there are fewer dirty dishes, and it’s very comfortable. If you fry it in a frying pan, then later simply transfer it to a saucepan in which you will cook the soup.

Add two tablespoons of oil to the pan (you can also use olive oil) and first fry the onion over medium heat. Fry for about two minutes and add carrots - and fry for another minute.

Spices. All I had on hand was dried ginger. If the freshest one is available, then finely grate it with about a teaspoon.

Zira is one of the most important smells; nothing can replace it. If you like it, then feel free to add 2 teaspoons.

If you suddenly have smoked paprika in stock, then you can also add a little of it. Go by taste, and start with half a teaspoon.

Add all the seasonings to the vegetables and stir.

Beans. We take snow-white, three cans, each four hundred grams. It doesn’t matter what size your beans will be, after all, we will crush them with a mashed potato masher and create our soup thick, but still not completely homogeneous, which is what we thought.

Add the broth to the vegetables and seasonings in the pan and cook for about 5 minutes.

Recipe: Bean soup – lean, from canned beans

Naturally, when guests come to me, most often I cook and serve lamb kharcho soup.

But for my family’s daily lunches, I make bean soup from canned beans.

It saves me time, it turns out delicious and my family loves this dish.

To make soup, you can use beans that are snow-white and reddish in their juice and white and reddish in tomatoes.

Now I will cook from reddish beans in my juice.

The manufacturing method is quick and very simple!

Peel potatoes, carrots and onions.

Cut the potatoes into small cubes and cook until almost done.

Chop the onions, carrots and sauté in a frying pan in vegetable oil until golden brown.

At the end of sautéing, add finely chopped peeled tomato.

I have frozen tomatoes. I prepare them for the winter using this method, and then use them to make various dishes.

Open a can of beans and drain any liquid they contain. I do not use this liquid in production.

If the beans are in tomato sauce, then I pour out half of this water and use the other half.

Add sautéed onions, carrots, tomatoes to the pan with boiling potatoes, then pour the beans out of the jar and add spices.

Salt must be added after the beans are placed in the pan, having tasted them first, because they can be salty.

Cook for 10 minutes. Then add greens to the soup,

and at the end of cooking, squeeze the garlic with a garlic press or finely chop.

Our bean soup is ready, no more than 30 minutes have passed. You can invite your family to dinner!

You can serve it with sour cream.

Bon appetit everyone! Cook, try, enjoy the taste!

Lenten soup with canned beans