Lenten bean soup made from reddish beans; rich and tasty

Lenten bean soup made from reddish beans - rich and tasty

Lenten bean soup made from reddish beans, very tasty, rich and satisfying. The advantage of this soup is that it is quite good and available at any time of the year. So let's get started.

Ingredients for 2.5 liters:

1 cup red beans;
2 medium potatoes;
1 medium carrot;
2 tablespoons of tomato paste;
½ tablespoon salt;
a large bunch of greenery;
spices to taste (I use 1 teaspoon coriander, ½ teaspoon asafoetida, a pinch of dark ground pepper; a few curry leaves, ½ teaspoon mustard seeds, ½ teaspoon turmeric).

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Lenten red bean soup, how to prepare:

1. Wash the beans and soak overnight (that is, in the dark) or for several hours. After this, let it cook for 40 minutes. It’s better to salt the beans right away; salt will help them boil.

2. Prepare the frying - fry the spices for 30-40 seconds, add tomato paste, and ½ cup of water. Grate the carrots and add to the tomato sauce. Simmer everything together for 10-15 minutes.

3. Cut the potatoes into cubes. When the beans become soft, add the potatoes and fry. Cook everything together for 10-15 minutes.

4. At the end, add finely chopped greens.

That's all! Our lean red bean soup is ready. Bon appetit!

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.

How to make lean bean soup: TOP 4 recipes

Culinary tips and secrets of chefs
Canned bean soup
Red bean soup
White bean soup
Green bean soup
Video recipes

There is very little time left before the advent of Great Lent, which means those who observe it need to stock up on recipes for Lenten dishes. And their choice is enormous. In this material you will find out the TOP 4 recipes on how to prepare lean bean soup. Beans are a vegetable protein, therefore they are an excellent substitute for meat (animal protein) in a lean diet. Dishes with beans are also valued for their benefits, availability and satiety.

Culinary tips and secrets of chefs

Lenten bean soup is perfectly absorbed by the body and restores the functioning of the gastrointestinal tract. The most common types of beans are dried reddish and snow-white. Green beans are also used for cooking, but most often in the summer. From time to time, canned beans are used for dishes when you need to cook quickly.
Dried beans take a long time to cook, so they need to be prepared ahead of time. To do this, you need to fill them with cool water and leave them overnight (that is, in the dark) so that the beans are saturated with moisture and soften. However, do not keep them in water for more than 10 hours, otherwise the fermentation process will begin. If the room is hot, put the beans in the refrigerator so they don't spoil. Soaking the beans is still necessary so that all substances that are not absorbed by the body - oligosaccharides - come out of it. For the same reason given to us, be sure to pour out the water after soaking, because... it contains harmful substances.
To cook, add water to the beans in a ratio of 1:3. In this case, after 5 minutes of cooking, drain the first water and replace it with fresh water. If there are harmful substances left in the beans after soaking, they will get rid of them during this period of time.
Beans will soften more quickly if you salt them after 40 minutes of cooking, because... salt slows down the process of making them.

Canned bean soup

Lenten soup with canned beans is a very quick recipe that doesn’t require much effort. It is suitable not only for those who fast and those who follow a diet. It will especially help out busy housewives, and when there is not much time to cook.

Calorie content per 100 g - 189 kcal.
Number of servings - 3-4
Production time - 45 minutes

Ingredients:

Canned snow white beans in tomato – 1 can
Potatoes - 3 pcs.
Tomatoes - 5 pcs.
Herbs and greens - to taste
Carrots - 1 pc.
Vegetable oil - 2-3 tbsp.
Salt - to taste
Onion - 1 pc.
Garlic - 1 clove
Ground dark pepper - to taste

Making soup with canned beans:

Peel the onion, rinse and chop into quarter rings. Pour oil into a frying pan, heat it up and sauté until transparent.
Peel the carrots, rinse, grate and add to the onion. Continue frying vegetables for 5 minutes.
Wash the tomatoes, chop into cubes and add to the pan. Season with salt and pepper. Stir and simmer for 10 minutes until the water boils slightly.
Peel the potatoes, rinse, cut into small cubes and place in a saucepan. Pour in water, boil and cook for 5 minutes.
Then put the beans with the fried vegetables into the pan. Continue cooking the soup with canned beans in tomato sauce, covered, over low heat for 5 minutes.
Season the finished tomato soup with beans with chopped garlic and herbs.

Red bean soup

Hot lean bean soup made from reddish beans is savory, rich and satisfying. In addition, the dish is excellent because it is available for the daily diet at any time of the year.

Ingredients:

Beans - 400 g
Onions - 1 pc.
Carrots - 1 pc.
Tomatoes - 1 pc.
Potatoes - 4 pcs.
Vegetable oil - 2 tbsp.
Bay leaf - 1 pc.
Salt - to taste
Ground dark pepper - a pinch
Greens - to taste

Making Lenten Red Bean Soup:

Wash the beans, cover with water and leave overnight (that is, in the dark) . Drain the water, add fresh water and cook until tender for 40-50 minutes.
Heat the vegetable oil in a frying pan and add the onion, cut into half rings, with the carrots grated on a large grater. Saute the vegetables for 5 minutes, stirring until golden.
Boil water in a saucepan and add previously peeled and cut into small cubes potatoes.
After 5 minutes, add the sauteed vegetables to the pan, and after another 10 minutes, add the boiled beans. Continue cooking the lean bean soup for 10 minutes.
Cut the tomatoes into cubes and place in a saucepan. Add bay leaf, salt and pepper and cook bean soup for 10 minutes.
Serve lean red bean soup with finely chopped herbs.

White bean soup

Hearty and nutritious, lean white bean soup is the perfect vegetarian lunch. It has a very rich taste and will be vital not only during Lent, but at any other time of the year for a home-cooked dinner.

Ingredients:

Snow white beans – 150 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4-5 pcs.
Dill - 0.5 bunch
Salt - to taste
Ground dark pepper - a pinch
Vegetable oil - for frying

Making lean white bean soup:

Soak the beans in cool water for several hours. Then wash it well, fill it with cool water and send it to cook over the fire. When the beans are ready, tip them into a sieve to drain the liquid.
Peel the onions and carrots, rinse and cut into cubes. Heat the oil in a frying pan and add the vegetables. Fry the onions and carrots over medium heat until golden brown.
Peel the potatoes, rinse, cut into cubes and place in a saucepan. Fill it with water and boil.
After 10 minutes of cooking, add the frying agent to the pan and continue cooking the lean soup until the potatoes are ready.
10 minutes before the end of cooking, add boiled beans to the soup, add salt and pepper.
Add finely chopped dill to the finished soup, turn off the heat and leave the white bean soup to steep under the lid for 15 minutes.

Green bean soup

Lenten green bean soup with vegetables is an appetizing vegetarian bright dish with a delicate aftertaste. This magic of cooking satisfies, without making the stomach heavy. Therefore, it is perfectly suitable for both children and adults.

Ingredients:

Green beans – 500 g
Carrots - 1 pc.
Onion - 1 pc.
Reddish sweet pepper - 1 pc.
Tomatoes - 2 pcs.
Parsley - bunch
Vegetable oil - 3 tbsp.
Water - 2 l
Salt - to taste
Ground dark pepper - to taste

Making green bean soup with vegetables:

Peel the onions and carrots, rinse and cut into small cubes 7-8 mm in size.
Remove the sweet pepper from the stalk with seeds and cut into cubes, like the previous vegetables.
Pour vegetable oil into a frying pan or non-stick pan with a thick bottom, heat and add chopped onions, carrots and bell peppers. Simmer the vegetables for 5 minutes, stirring.
Pour hot water into the pan, boil, skim off the foam from the surface of the water with a slotted spoon and cook for 2 minutes.
Peel the bean pods from hard veins, cut into 3-4 pieces 2.5-3 cm long and add to the pan.
Wash the tomatoes, cut them and immediately add them to the soup. Cook green bean soup with vegetables for 5 minutes.
Wash the parsley, chop finely and season the soup. Season with salt and pepper, cover the pan with a lid and cook over medium heat for 2 minutes.
Turn off the stove and leave the green bean soup with vegetables to steep for 10 minutes.

Video recipes for making lean bean soup.

Lenten bean soup - recipes, cooking instructions and tips

Beans are a very tasty and necessary product that serves as a good source of easily digestible vegetable protein. Therefore, it is often used to make salads, first and second courses. In this article we will carefully look at several exciting options for lean bean soup.

Practical advice

To prepare similar dishes, they usually use filtered water, mushroom or vegetable broth. Onions, carrots, potatoes and other vegetables are placed in it in a certain sequence. Depending on the chosen recipe, bell peppers, mushrooms and even sauerkraut are added to the soup. As for beans, they can be either dry or canned. In the first case, the legumes are previously soaked in cool water and only later boiled with the remaining ingredients. The use of canned beans can significantly speed up the process of preparing a hearty and tasty lunch.

To give the finished dish a pleasant smell, various spices are added to it. Most often, turmeric, cilantro, cumin, coriander, basil or thyme are used for such purposes. And for greater satiety, it is often supplemented with pearl barley or rice.

Regular option

The recipe for traditional Lenten bean soup will be a good platform for cooking tests. Therefore, no matter what kind of novice housewife, she must master it. To make such a lunch you will need:

1.5 cups red beans.
2 medium carrots.
Big onion.
4 small potatoes.
3 tbsp. l. olive oil.
Salt, seasonings and herbs.

Making this soup must begin in the evening. The beans are soaked in filtered water and left for at least 6 hours. Then it is transferred to a deep saucepan, filled with clear liquid and cooked over low heat. After about 40 minutes, potato cubes are added to it, and soon after that, carrots sauteed with onions. The contents of the saucepan are salted, sprinkled with fragrant seasonings and brought to full readiness. Hot lean bean soup, the calorie content of 100 grams of which is only 50 kcal, is infused under a lid and decorated with chopped herbs.

Option with champignons

The dish prepared using the technology described below has a uniquely pleasant taste and a pronounced mushroom smell. It does not contain a single piece of meat or animal fat. That's why vegetarians will probably like it. To cook lean bean soup for lunch, you will need:

4 small potatoes.
1 cup dry white beans.
Big onion.
300 grams of new champignons.
Salt, seasonings and herbs.

The beans are poured with cool water and left for several hours. Then they are transferred to a large saucepan, filled with clear liquid and boiled for forty minutes. Then pieces of potatoes, mushroom slices, chopped onions and chopped carrots are loaded into the future lean bean soup. All this is salted, sprinkled with fragrant seasonings and simmered on the stove turned on until all the ingredients are soft. Before serving, add chopped herbs to each serving.

Option with tomato paste

Adherents of a vegetarian diet (Diet is a set of rules for human consumption of food) can be recommended to pay special attention to another easy recipe for lean bean soup. Red beans make a fragrant and nutritious dish, rich in vegetable protein. To cook a similar lunch, you will need:

3 liters of drinking filtered water.
Large onion.
Medium carrot.
200 grams of beans.
Half a kilo of potatoes.
3 tbsp. l. tomato paste.
Bay leaf, parsley, salt and refined vegetable oil.

Place chopped onion in a multicooker bowl greased with vegetable fat and lightly fry it. A few minutes later, grated carrots and pieces of potatoes are sent there. After some time, tomato paste and previously soaked beans are added to the browned vegetables. All this is poured with clean water, salted and seasoned with bay leaf. Prepare lean bean soup in a slow cooker operating in the “Stew” mode for sixty minutes. After this, it is infused under the lid and sprinkled with chopped herbs.

Option with sauerkraut

According to the method described below, a moderately spicy, slightly sour soup is obtained, equally suitable for both adult and children's menus. To make it you will need:

400 grams of dry reddish beans.
3 cloves of garlic.
A kilo of sauerkraut.
Big onion.
2 tbsp. l. refined vegetable oil.
Salt and herbs (to taste).

The beans are soaked in cool water and later boiled until soft. Once it is actually ready, the previously stewed sauerkraut is added to it. Fried onions and garlic are also sent there. All this is salted, poured with a small amount of brine squeezed from the cabbage, and brought to full readiness. Just before serving, add chopped herbs to each serving.

Option with beets and red cabbage

Lovers of hearty hot lunches will probably like this recipe for lean bean soup made from canned beans. To play it you will need:

100 grams of red cabbage.
100 g potatoes.
100 grams of canned corn.
50 g onion.
150 grams of canned beans.
150 g beets.
2 liters of drinking water.
Salt and green onions.

Finely shredded cabbage and potato cubes are loaded into a pan filled with the required amount of boiling water. Add some salt and cook for 5 minutes. Then the chopped onion is poured into a common bowl. After some time, previously cooked beets, beans and corn are added there. All this is brought to readiness, infused under the lid and sprinkled with chopped onions.

Option with tomatoes and bell peppers

This lean canned bean soup has a moderately tangy flavor and a smooth, creamy consistency. To cook it, you will need:

6 ripe tomatoes.
800 grams of reddish canned beans.
Large bell pepper.
Big onion.
Medium carrot.
20 ml olive oil.
A clove of garlic.
30 ml tomato paste.
4 drops Tabasco sauce.
A liter of vegetable broth.
A bunch of parsley, salt and a pinch of chili powder.

Chopped onions are fried in heated vegetable oil, and then combined with grated carrots, blanched tomato pieces and bell peppers. All this continues to be sautéed, and then combined with tomato paste, crushed garlic and ground chili. After another couple of minutes, the contents of the frying pan are transferred to a saucepan with bubbling vegetable broth. Half of the available beans are sent there and left to simmer over the most leisurely fire. After half an hour, all this is turned into puree and combined with the rest of the legumes. All this is salted, heated over low heat, seasoned with Tabasco sauce and sprinkled with chopped herbs. The fragrant lean bean soup is served hot along with croutons made from snow-white bread.

Option with vegetable dressing

This tasty and satisfying soup is made from snow-white dry beans, which require long-term preparatory processing. Therefore, it is necessary to start its production in advance. In order not to prolong an already lengthy process, first make sure that you have on hand:

200 grams of dry snow-white beans.
3 potatoes.
Medium carrot.
Small onion.
3 ripe tomatoes.
Fleshy bell pepper.
3 liters of drinking filtered water.
Garlic, salt, herbs and refined vegetable oil.

The washed and sorted beans are poured with cool water and left for at least 6 hours. Then it is transferred to a deep pan, filled with clear liquid and boiled for sixty minutes. At the end of the designated time, peeled and diced potatoes are added to the beans. Once the root vegetable slices become quite soft, carefully place the frying mixture, consisting of chopped onions, grated carrots, bell pepper strips and pureed tomatoes, into a common pan. All this is slightly salted and brought to full readiness. At the very end, crushed garlic and fresh herbs are added to the soup. It is served hot with a slice of the freshest snow-white bread.