Composition / ingredients
Step-by-step cooking
Step 1:
How to cook bean soup with chicken? We will prepare all the products. Chicken or chicken fillet should be washed under cold water. You can remove the skin from it, but this is not necessary.
Step 2:
Sort the beans well, rinse and soak in cold water for at least 5 hours. It is not recommended to soak for a longer amount of time, because useful substances will begin to be washed out. Then drain the water, rinse the beans again.
Step 3:
Put beans and chicken in a saucepan, pour filtered or bottled water. Put it on medium heat, bring to a boil, remove the foam. Add salt and pepper. Reduce the heat and cook the broth for an hour and a half. Keep an eye on the pan, legumes give a lot of foam when cooking!
Step 4:
While the chicken broth is cooking, we will make a roast. To do this, first peel the onion and carrot, then cut the onion into cubes, and grate the carrots on a fine grater.
Step 5:
I always make frying on a mixture of vegetable and butter oils, so the oil does not burn, and the taste becomes more tender.
Step 6:
Fry on low heat for 5 minutes, stirring constantly.
Step 7:
At the end, add the tomato paste and fry for another 5 minutes.
Step 8:
It's been an hour and a half since the broth started cooking, you need to add potatoes. Pre-clean and cut it into cubes. Before you start the potatoes in the soup, you need to take out the ready-made ham.
Step 9:
We cook the potatoes until they are ready and run our roast into the soup. Important! Frying with tomato paste or tomatoes is always added after the potatoes are cooked, the acid prevents it from being done! We try for salt, add if necessary.
Step 10:
We separate the meat from the bones, cut it into small pieces. We send it to our chicken soup.
Step 11:
Bring the soup to a boil, add the bay leaf and call everyone to the table!
Beans for its preparation can be taken absolutely any - both white and red, and with pod preparation will take even less time. In the tomato season, it will taste better with the addition of fresh tomatoes, at other times I take canned chopped ones. Whether to put potatoes is up to you, but with it the soup becomes more satisfying and thicker. This recipe will add variety to your usual menu.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
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
- Onion - 41 kcal/100g
- 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
- Bay leaf - 313 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken leg - 185 kcal/100g
- White beans - 102 kcal/100g
