Main Page
Fast and tasty
Soup with canned beans in tomato sauce

Soup with canned beans in tomato sauce

A quick, simple, rich, and tasty soup made with canned beans! Canned bean soup is one of those fast, easy dishes. Even a complete beginner can pull it off, and busy folks will appreciate the recipe too — because, literally, 20 minutes and a hearty, delicious soup is ready. There's no soaking and long simmering of beans; you just peel the potatoes, sauté some vegetables, add the beans, and the soup is done. Vegans and anyone who likes meatless meals will love this one — thanks to the protein-rich beans, the soup comes out filling and nourishing even without meat.

Snezhana

Recipe author

Composition / ingredients

Servings:

Canned beans (in tomato sauce)

350

Potatoes

Onion

Carrots

Salt

Peppercorns

Vegetable oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 17 % 2 g

Carbohydrates 67 % 8 g

53 kcal

GI: 63 / 0 / 38

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients for the bean soup. You can round it out by adding chicken or another meat, which makes the soup even tastier and more filling. But really, the beans supply plenty of protein on their own. Using canned beans cuts the cooking time way down — no soaking or simmering needed. Wash and peel the potatoes.
Step 2:

Cut the potatoes into strips or cubes. Put them in a pot, cover with water, and set over the heat. Cook for about 10 minutes over medium heat once it comes to a boil.
Step 3:

Peel the onion and cut it into small cubes.
Step 4:

Wash, peel, and grate the carrot on the medium side of a grater.
Step 5:

Pour vegetable oil into a skillet and heat it up. Add the carrot and onion. Sauté over medium heat, stirring constantly, until the onion is lightly golden and the carrot is soft. Add the ground pepper and stir.
Step 6:

Add the sautéed vegetables to the pot with the potatoes and cook for about 10 more minutes.
Step 7:

Open the can of beans. If they're in tomato sauce, add them to the soup sauce and all. If they're just plain canned beans, stir a couple of spoonfuls of tomato paste into the soup. Taste and salt as needed. Cook the soup, stirring now and then, for about 5 more minutes after it comes to a boil. Turn off the heat and let the soup rest.

For the best result, use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.
A note on quantities: whether or not the recipe gives an exact amount of water, it's best to go by your own preference (thick soup versus thinner), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, if it's your first time, don't make a whole pot at once — make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid boils off as it cooks. After tasting a small batch, you can adjust both the liquid and the proportions to your liking. Before long, like most seasoned cooks, you'll be adding the water and the ingredients by eye.