Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for bean soup. The composition of the ingredients can be expanded by adding chicken or other meat, then the soup will turn out even tastier and more nutritious. But in principle, even without these components, beans sufficiently supply the dish with protein. The use of canned beans in soup significantly reduces the cooking time, soaking and cooking is no longer required. Potatoes are washed, cleaned.
Step 2:
Cut potatoes into strips or cubes. Put the potatoes in a saucepan, fill with water and put on fire. Cook for about 10 minutes on medium heat from the moment the broth boils.
Step 3:
Peel the onion and cut into small cubes.
Step 4:
Carrots are washed, cleaned and grated on a medium grater.
Step 5:
Pour vegetable oil into the pan. We warm it up. Spread the cooked carrots and onions on the heated oil. Fry over medium heat, stirring constantly until the onion is lightly flushed and the carrots are soft. Add ground pepper and mix.
Step 6:
Add the vegetable roast to the pot with potatoes and cook for about 10 more minutes.
Step 7:
Open a can of canned beans. If the beans are in tomato paste, then put it together with the sauce in the soup. If the beans were just canned, then add a couple of spoonfuls of tomato paste to the soup. Taste and salt to taste. Cook the soup, stirring occasionally for about 5 minutes from the moment it boils. Turn off the fire and let the soup brew.
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.
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".
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Canned beans - 99 kcal/100g
