Red Bean soup

Simple, healthy, balanced, delicious! Red bean soup is a lean version of a hearty first course. Despite the lack of meat, the soup perfectly saturates and warms. You can significantly reduce the cooking time by replacing dry canned beans.

Maria

Recipe author

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Composition / ingredients

Servings:

Beans

Water

Potatoes

Carrots

Tomato paste

Parsley

to taste

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 0 % 0 g

Carbohydrates 75 % 6 g

38 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 12 h 30 min

Step 1:
How to cook red bean soup? Prepare the products. I use dry beans, but you can also take canned ones. Wash and dry the vegetables.
Step 2:
Pre-sort the beans, removing the garbage and substandard beans, and then soak in cold water for 8-10 hours. Drain the swollen beans, throwing it into a colander. Rinse the beans well under running water.
Step 3:
Take a suitable saucepan, put the beans in it, pour 2 liters of cold water and put it to cook over medium heat. Cook the beans until tender, about 2 hours. Depending on the bean variety, the cooking time can be reduced or increased. My beans were ready after 1.5 hours of cooking. When cooking, foam will form, remove it with a slotted spoon.
Step 4:
While the beans are cooking, prepare the vegetables. Peel the potatoes and cut them into cubes.
Step 5:
Peel and grate the carrots.
Step 6:
Wash the parsley, dry it and chop it finely.
Step 7:
If desired, you can drain the water from the boiled beans and cook the soup on new water. If you leave the water, but it has boiled away a lot, then pour in a little boiling water. Add potatoes and carrots to the beans in a saucepan. Cook them for 15 minutes. You can add chopped onions with vegetables, I don't like it, so I cook soups without onions. Or, alternatively, a peeled whole onion, which then take out at the end of cooking.
Step 8:
Add tomato sauce, salt, pepper and chopped herbs to the pan. Cook the soup for another 5 minutes. I did not add greens at this stage — the child does not like greens in soup. If you are cooking soup with canned beans, then add it at this stage, skipping the steps with soaking and boiling dry beans.
Step 9:
Remove the soup from the heat and let it brew under the lid for about 15 minutes.
Step 10:
Pour the soup on plates and serve to the table. Enjoy your meal!

Beans contain almost all the substances necessary for humans. Therefore, any bean soup is almost an ideal dish, healthy, balanced and delicious. Bean soups are found in all major world culinary traditions, from Mexican and Georgian to Italian and French.
For bean soup, it is often quite enough to use the broth in which the beans were cooked. During cooking, its taste can be enriched by adding an onion, fragrant roots: carrots, parsley, celery. Bean soups are often cooked with the addition of smoked meats. Such soups are especially good in cold weather.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.