Canned bean soup. Canned Red Bean Soup with Chicken Recipe

Canned beans should be present in all refrigerators. Of these, it is possible to prepare all kinds of nutritious, fast and delicious dishes. Soups are also included. If cooked correctly, these dishes will become a favorite in your family.

For soup, both white and red canned beans are quite appropriate. It is good because it does not require pre-soaking in water. Even in canned form, it retains its useful qualities. But it is better to eat less beans, as they are poorly digested in the stomach.

We bring to your attention a selection of 6 delicious recipes this soup. We hope they become your family's favorite. You will also learn some tips from experienced chefs.

Easy Canned Bean Soup

This recipe is very easy to prepare. And the result will greatly please you. It turns out hearty and tasty. Athletes especially love it because of the beneficial effects of beans on muscles and body weight.

• Canned beans - 500 grams;
• Onions - 2 pieces;
• Garlic - 2 cloves;
• Tomato paste - 3 tablespoons;
• Mustard seeds - 2 teaspoons;
• Vegetable oil - 4 tablespoons;
• Potato - 3 pieces;
• Beef - 300 grams;
• Bacon - 110 grams;
• Water - 1.5 liters;
• Greens;
• Salt and pepper - to taste.

• We cut the meat into large pieces;
• Finely chop the onion and garlic;
• Fry on vegetable oil onion with garlic. Then we introduce beef and mustard seeds. Simmer over low heat for 20 minutes;
• Add the tomato paste to the meat and mix. Fry until beef darkens;
• Next, pass the beans;
• Boil the beef broth first. Boil diced potatoes in it for 25 minutes. It should become soft;
• Bacon thinly sliced ​​and fried butter. It should become crispy;
• Add spices and dill to the finished soup.

Soup should be served in serving bowls. Top with bacon strips and a dollop of sour cream. Bon appetit everyone!

Recipe for canned bean soup with meat

The soup takes 1 hour 35 minutes to prepare. Calorie content - 120 kcal per 100 grams of soup. Makes 5 servings. Store only in the refrigerator.

• 1 can of beans;
• 250 grams of beef
• 250 ml of meat broth;
• 2 onions;
• 2 carrots;
• 5 potatoes;
• Half a bell pepper;
• 2 cloves of garlic;
• 1 tomato
• 3 tablespoons of vegetable oil;
• Salt, spices.

1. Finely chop the beef. Fill with ice water. We remove to a slow fire to cook. After removing the foam, add meat broth. Cook until the meat is ready. Salt a little;
2. Onion cut into small cubes. Grate carrots. Fry everything in vegetable oil until golden;

• Add bell peppers and tomatoes with garlic to the onions with carrots. Salt a little, add spices. Fry for 7 minutes, stirring;
• Peel, cut potatoes into cubes. We introduce it into a boiling broth. Boil potatoes until tender. Adding Bay leaf points;
• We wash the beans so that they become transparent;
• We combine the semi-finished soup with frying;
• Add washed beans. Boil for another 5 minutes.

Our soup is ready. Served in beautiful bowls with a green onion. Thin rings of olives would be appropriate here. Bon Appetit everyone!

Bean soup with canned red beans and smoked meats

Here is a fairly simple and original recipe for bean soup. It will easily become a competitor for many soups.

• One jar of red beans;
• 2 smoked chicken thighs;
• 5 potatoes;
• 4 tomatoes;
• Lukovichka;
• vegetable oil for frying;
• Greens;
• Salt;
• Spices.

• Boil the ham for half an hour. This is necessary for the saturation of the broth;
• We clean and finely chop the tomatoes with onions;
• Fry the onion in oil. We introduce tomatoes into the onion. Simmer for 30 minutes;
• We pull the chicken legs out of the broth;
• Peel and cut potatoes into strips. We introduce it into the broth;
• Finely cut the legs;
• At the end of cooking, we introduce frying, chicken, legumes and liquid from them;
• Add salt and spices.

Ready soup should brew a little. Serve with herbs and sour cream in beautiful bowls. Bon appetit everyone!

Soup from canned beans in tomato sauce in a slow cooker

Thanks to the advent of the multicooker, it became possible to make life easier in the kitchen. With it, you can cook many delicious and healthy meals. The bean soup was no exception. Here is an unusual recipe. It will take you an hour and a half to prepare it. Get 4 servings.

• One bouillon cube;
• 1 liter of water;
• One carrot;
• One bulb;
• 100 grams of chicken;
• One bay leaf;
• One can of beans in a tomato;
• 4 potatoes;
• Two cloves of garlic;
• Greens.

1. Finely chop the onion;
2. We rub carrots on a medium grater;
3. We cut chicken meat into small pieces;
4. In a slow cooker, fry carrots with onions. It will take 20 minutes in the "Baking" mode;
5. We introduce legumes, potatoes, bouillon cube, bay leaf;
6. Fill everything with boiling water;
7. The soup is prepared in the “Stew” mode for 1 hour.

Serve the finished dish in bowls with garlic and herbs. Bon Appetit everyone!

Croutons from white bread They make a great accompaniment to bean soup.

Fried shrimp with garlic, a good snack: a healthy and tasty dish.

Steam fish and vegetables in a slow cooker or pressure cooker. it best dish for those who are trying to eat right.

Chicken soup with canned white beans

Here is a dietary, but quite satisfying soup. It is also good for kids. You can prepare it in just an hour.

• 1 can of white beans;
• One and a half liters of chicken broth;
• One chicken egg;
• Three potatoes;
• Greens;
• Salt;
• Spices;
• Bay leaf;
• Pressed garlic.

• Cook chicken broth with dill and onions for 20 minutes;
• Hard boil an egg;
• Peeled and chopped potatoes are introduced into the broth. Cook for another 15 minutes;
• We take out the chicken fillet from the broth. Studio. We disassemble into small pieces;
• Finely chop the greens;
• The egg also needs to be finely chopped;
• We introduce legumes, half of the greens, an egg, a chicken into the broth. We mix everything. Cook for about 5 minutes;
• Add spices and salt to taste.

The finished dish is served in portions in beautiful bowls. Season with garlic and the remaining herbs. Bon appetit everyone!

Bean soup-puree from canned beans "Oriental"

This is very interesting recipe bean soup.

• 1 can of canned red beans;
• 4.5 cups of ready-made vegetable broth;
• 3 tomatoes;
• Carrot;
• Leek;
• Sunflower oil for frying;
• 1 tsp cumin;
• Bay leaf;
• Nutmeg;
• Ground allspice;
• 1.5 tablespoons of soy sauce.

1. Drain and rinse red beans;
2. Peel the onion with carrots, cut into rings;
3. Fry vegetables in vegetable oil with constant stirring;
4. Remove the skin from the tomatoes. Remove their seeds. To make it more convenient to do this, first scald the tomatoes with boiling water;
5. Finely chop the tomatoes;
6. Introduce them to onions and carrots;
7. Salt, pepper and add bay leaf to them;
8. Stew with the addition of one glass of broth until the vegetables soften;
9. Boil the beans for 30 minutes with the remaining broth and cumin;
10. Enter soy sauce and nutmeg into soup. Cook for another 7 minutes;
11. Blend the finished soup with a blender.

This soup is served in beautiful bowls. They eat it with crackers. Bon Appetit everyone!

As you know, beans are very useful for the human body. It has a beneficial effect on the human brain and the body as a whole. Beans are rich in vitamins and minerals. Also, beans are very necessary for diabetics, as they contain arginine.

Beans are highly valued by many of the world's chefs. They make unsurpassed culinary masterpieces from beans. In the first place they have various bean soups. There are also certain secrets for their preparation:

1. To make bean soup canned beans no matter what color the beans are. This is up to you to decide. If you want a dietary soup, then it is better to take white beans;
2. In order not to bother with long-term soaking of beans before cooking, it is better to use canned beans;
3. Be sure to drain the liquid that the beans were in. It contains substances harmful to the body that cause intestinal upset;
4. If the beans are in some kind of sauce, then it is better to add it directly to the soup. It is better to do this at the end of cooking.

We hope these recipes will be useful to you and will delight your loved ones. After all, delicious and healthy food never went unnoticed. Have a nice and healthy appetite!

Canned bean soup is included in the category of express recipes, simple and very quick to prepare. No need to soak the legumes overnight, cook them for hours until tender, constantly adding water. It is enough to boil potatoes, fry vegetables in a pan and pour a jar of finished beans at the end of cooking. Just 15-20 minutes, and a delicious, nutritious and rich soup can be served at the table. A great dish for bachelors and busy businesswomen, isn't it?

You can make changes to the basic recipe for bean soup. Its taste will differ depending on which beans you take: white, red, in their own juice or in tomato sauce. In the latter case, you can not add to the soup tomato paste or put it quite a bit, just 1 teaspoon for more rich color. By the way, instead of pasta, tomatoes are fresh or in their own juice, blanched and mashed.

You can cook bean soup with water, vegetable, chicken or beef broth, with beef or chicken. Or you can even turn it from lean to meat in just 2 minutes - just add two finely chopped and fried sausages in a pan at the very end of cooking. Smoked meats perfectly complement the bean soup, make it more satisfying and nutritious.

Ingredients

• potatoes 2 pcs.
• canned beans 1 can
• onion 1 pc.
• carrots 0.5 pcs.
• water or broth 1 l
• bell pepper 0.5 pcs.
• vegetable oil 1 tbsp. l.
• tomato paste 3 tsp
• salt 1 tsp
• a mixture of ground peppers 2 chips.
• a mixture of Italian herbs 2 chips.
• bay leaf 1 pc.

How to make canned bean soup

1. Peel potatoes and cut into cubes. We send it to a saucepan or saucepan and fill it with water. We put on medium heat and cook for 10 minutes from the moment of boiling. If you want to cook a thick soup, increase the amount of potatoes to 3-4 pieces. If you want to speed up the cooking process, fill the potatoes with cold water, but with boiling water.
2. 
   While the potatoes are cooking, we are preparing the frying for the bean soup. We clean a large onion and chop it into a small or medium cube. Fry the onion in preheated vegetable oil until soft. You should not overcook it too much, otherwise the dressing will be bitter.
3. 
   We send carrots to the frying pan to the browned onions, which must first be peeled and grated (you can use a special Korean grater or a regular one with small holes). Saute vegetables for 3-4 minutes until soft.
4. 
   Add a little diced bell pepper to the frying, fry for a couple more minutes and remove the pan from the heat. The poached bell pepper will add a very pronounced flavor to the soup. If fresh is not at hand, frozen or, in extreme cases, pickled sweet peppers will do. But it is necessary to add it so that the soup plays with all the flavor notes, it turns out to be very rich and fragrant.
5. 
   Put the fried vegetables in a saucepan and cook for another 5-7 minutes until the potatoes are fully cooked.
6. 
   Add a jar of canned beans (500 g) to the soup. If you use beans in their own juice, do not forget to rinse them under running water. cold water to remove unappetizing mucus, and only after that pour it into the pan with other ingredients. If you add beans canned in tomato sauce, you do not need to rinse, immediately add the entire contents of the jar to the pan.
7. 
   Immediately put the tomato paste - you will need 3 teaspoons for soup with canned beans in their own juice, or 1-2 tablespoons if the beans are in tomato sauce. Add salt to taste, bay leaf, as well as a mixture of ground peppers and dried herbs. If you like it spicy, you can put some fresh or dried chili peppers, cut into very small cubes.
8. 
   Bring the soup to a boil and remove the pot from the heat. At this stage, cooking can be completed or smoked sausages can be added at the very end of cooking - before that, they must be chopped and separately fried in a small amount of vegetable oil until a sure golden color.

After a couple of minutes, when the bean soup is a little infused under the lid, it can be served at the table. Before serving, sprinkle with finely chopped parsley, you can supplement the dish with a spoonful of homemade sour cream.

On a note

• If desired, soup with canned beans can be thickened. To do this, just add 1 tablespoon of flour to the frying, warm it up for a minute, and then put the vegetable dressing in the soup.
• If you do not like the sour taste of tomato paste, you can add 0.5-1 teaspoon of sugar - it completely neutralizes the acid.

bean soups

Have you ever tried a very tasty and hearty canned bean soup? See our family recipe detailed videos and photo descriptions of the recipe.

1 hour

375 kcal

5/5 (4)

Canned bean soup is considered to be diet dish, and even a green beginner can cook it. However, there are several "pitfalls" in the process, which sometimes directly affect the fact that you get not quite the soup that you expected to make.

From time to time, such failures also happened to me, when instead of a delicate and tender dish, a pasty, obscure mixture came out.

I was helped by my beloved mother-in-law, who taught me the perfect signature recipe for bean soup made from canned red or white beans - as a result, now I have become a real professional in this area, because I cook such dishes often and a lot.

Kitchen tools

If possible, prepare in advance the utensils, appliances and tools that you will need during the preparation of canned bean soup in tomato sauce:

• a pan with a non-stick coating with a volume of at least 3 liters,
• large frying pan with a diameter of 25 cm,
• several bowls (deep) with a capacity of 300 to 800 ml,
• teaspoons,
• linen and cotton towels,
• wooden spatula,
• medium grater,

• slotted spoon
• kitchen potholders,
• tablespoons,
• measuring utensils or kitchen scales,
• cutting board,
• sharp knife,
• in addition, you may need a food processor or blender to properly prepare some of the ingredients before adding them to the soup.

Did you know? Remember that for the preparation of soups, especially with meat ingredients, the use of plastic utensils and appliances is highly discouraged - this even applies to storage after cooking. Plastic, even seemingly safe food, contains microelements harmful to the body, which can not only harm you, but also irreparably spoil a tasty and fragrant dish.

You will need

The foundation

If you do not have sausage, it is not necessary to go to the store for it - you can replace it with bouillon cubes. Of course, this will affect the taste of the dish, but everyone has days when they have to make it to the salary, and you really want to eat delicious food!

condiments

• 4 g garlic powder;
• 7 g ground black pepper;

• 70 g fresh or greens (dill, parsley, cilantro);
• 5 g dried basil.

Additionally

• 25 ml sunflower oil.

Did you know? In addition to the spices just listed, you can add your favorite spices to the soup - for example, I usually add a little marjoram, as in combination with basil it gives the soup a unique taste. You can also use all-purpose seasoning blends such as French herbs.

Cooking sequence

Training

Important! In case you decide to cook, you will have to boil it a little longer over medium or low heat. Readiness is checked by piercing a piece of meat with a knife - if the procedure was easy, beef or pork is ready.

First stage

Did you know? According to this recipe, you can cook soup not only with red, but also with canned white beans - the main thing is that it be in tomato sauce. If not, we throw the beans into a colander, pour them into the frying pan and after three minutes add a tablespoon of tomato paste.

Second phase

Just great work, your amazingly fragrant soup is completely ready! Pour into serving bowls and garnish with green onion, parsley and basil leaves.

And in no case do not forget about sour cream - such a soup is simply impossible to imagine without it, but some especially capricious lovers prefer to eat a dish with mayonnaise, so it's best to give everyone at the table the right to choose.

Store bean soup in the refrigerator, preferably close to the wall, and try to consume it all in three to four days - after such a period of time, the taste of the dish will begin to deteriorate.

Watch detailed video

On the proposed video, you can see the complete process of making a wonderful canned bean soup, as well as learn some secrets about cooking vegetable soups.

But that's not all! I can't feel at ease without recommending some more delicious bean soup samples, since I got my hands on this one. For example, pay attention to the simplest and very fast - our grandmothers prepared such soups, and now it is time for us to please our own family with a wonderful dish.

Also, don't miss the original one, which won my husband's heart with its light, low-calorie texture and downright charming taste. Finally, I can’t resist and advise amazingly delicate, preparing quickly and almost without the participation of the hostess. I use all the suggested recipes very often, so you can not be afraid that they are not tested or poorly balanced.

Bon appetit everyone! I hope you will write me a few lines about the above recipe - maybe you have some questions? In addition, I would like to hear your opinion on the set of seasonings and the method of serving. Good luck with everything!

In contact with

Canned bean soup is very quick and easy to prepare. Any beans will suit you (both white and red and in their own juice and in tomato ...). Any meat is also suitable, with smoked meats (smoked legs) will also be fine.

1. Boil 2 liters of water in a saucepan
2. Cut the meat into pieces and lightly fry in vegetable oil, throw the fried meat into the water
3. Finely chop the onion, grate the carrots
4. Prepare the frying of onions and carrots (fry them together in a pan in vegetable oil) and, when they are reddened, also throw the frying into the water.
5. Peel the potatoes, cut into small cubes and throw into the water.
6. Salt to taste, pepper.
7. Let it boil for 20-30 minutes.
8. Open a can of beans and pour all of its contents into a boiling soup (along with the liquid in which the beans were)
9. Let the soup simmer for another ten minutes.
10. 2 minutes before turning off, add a handful of small noodles to the soup.
11. Also, a couple of minutes before turning off, you can squeeze a clove of garlic into the soup, add chopped parsley or dill (as you like). By the way, greens can also be added directly to the plates (more vitamins will be preserved). I suggest boiling greens for those cases when you plan to keep the soup in the refrigerator for a couple of days so that it does not turn sour ahead of time.

Enjoy your meal.

P.S. Instead of ordinary salt, I salt this soup with the so-called Adyghe salt - this is a mixture of ordinary table salt with dried garlic, dried dill, coriander, dried parsley and black pepper. This mixture can be prepared independently and stored in a tightly closed jar, or you can buy ready-made. I salt almost everything with this salt (soups, meat, vegetables and fish, and even water in which pasta or dumplings are boiled).

And if you want a richer soup, you can use beef or vegetable broth instead of water.

If your beans were in tomato paste, you can also add grated tomato to the soup (add it to the fried carrots and onions.)

In addition, chopped bell peppers can also be added to the frying.

All recipe photos

Soup with canned beans is undoubtedly the most fast way soup preparation. It is extremely easy to prepare. While we are peeling and cutting potatoes, water is boiling in the kettle. Canned beans do not need special preparation, and vegetable dressing will quickly fry during the cooking of potatoes. Total: it will take you no more than 20-25 minutes to prepare a delicious, satisfying and rich soup.

This recipe definitely deserves your attention and is worth it to adopt!

Taste Info Hot soups / Bean soup/ Vegetable soup

Ingredients

• Potatoes (medium) - 3-4 pcs.;
• Carrots - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Onion - 0.5 pcs.;
• Canned red beans - 1 can;
• Tomato paste - 1-2 tbsp. l.;
• Vegetable oil - 3 tbsp. l.;
• Water or broth - 1 l;
• Salt, pepper, bay leaf to taste;
• Fresh herbs for decoration.

How to make canned bean soup

Boil water in a kettle or broth in a saucepan on the stove. You can use the broth, cooked from any kind of meat or vegetables. Choose beef or pork broth on the bone for a hearty and nutritious soup, or chicken and vegetable broth for a lighter soup. Rinse the potatoes under running water, peel them and cut them into small cubes. The smaller the cubes, the thicker and quicker the soup will cook. Add potatoes to the pot and lightly salt.

As soon as the water in the kettle boils, pour it over the potatoes and, with the lid closed, boil them for about 15 minutes. The larger the cubes are cut, the more cooking time you will need.

Further, to save time as much as possible, turn on the second burner, put a frying pan with vegetable oil on it and, in parallel with cooking potatoes, prepare a tomato-vegetable fry for the soup. Peel the onions and carrots, cut out the seeds from the pepper, cut off the whitish veins.

Now chop the carrots on a coarse grater, chop the onion into a small cube, the pepper can be cut into a larger cube.

By this time, the oil has already warmed up enough. Start frying with onions.

As soon as you notice that the onion begins to turn a little golden (usually 2-3 minutes is enough for this), send peppers and carrots to it.

Close the pan with vegetables with a lid and simmer them until soft - it usually takes about 7 minutes. If the vegetables are not juicy enough, add 3-4 tbsp to the vegetable fry. l. water so that the roast does not burn. After 7 minutes, add the tomato paste to the vegetables and mix well.

Keep the roast on the stove with the lid closed for about 1-2 more minutes and add it to the already cooked potatoes in the pan.

Drain the canned beans in a colander and rinse well with cold water. We can use any canned beans, both in tomato sauce and regular, white or red. Also, if you close the beans yourself, then this is also a great option, set aside 5 tablespoons of the beans from the jar, put the rest in the refrigerator.

Add canned beans to the resulting soup.

Season bean soup with spices if desired and add bay leaf to it. If the canned beans were sour, then add 0.5 tsp to the soup. Sahara. Close the soup with a lid and let it brew for 15 minutes with the stove turned off.

Serve the soup in portions, sprinkled with fresh herbs.

Cooking Tips:

• To prepare this dish, you can use both beans in their own juice and in tomato sauce. It will not play a special role, but tomato sauce can be used instead of pasta when frying vegetables;
• spices such as cumin and marjoram are best suited for bean soup. Don't overdo it and add a little bit at the end of cooking so as not to make the dish too spicy.

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Soup with canned beans and meat

If you want to serve a hearty first course for lunch and at the same time do not spend a lot of effort on preparing it, then soup with canned beans and meat fits this description best. Using simple and affordable ingredients, you will get a fragrant and rich soup that will be appreciated by all households, and especially men. This bean soup would be appropriate in winter time years, as it turns out to be quite heavy and nutritious.

Ingredients:

• Pork - 500 gr;
• Potatoes - 2 pcs;
• Canned red beans in tomato sauce - 1 b;
• Carrots - 1 pc;
• Onion - 1 pc;
• Vegetable oil - 4 tbsp;

Cooking:

1. Rinse the meat thoroughly and cover it with cold water. Place the pot over high heat and bring to a boil. Then reduce the heat to a minimum and cook the broth for 1.5-2 hours. During the cooking process, do not forget to remove the foam from the surface of the broth so as not to spoil the taste and appearance future soup. Salt the pork 10 minutes before it's ready to keep the meat juicy. Take the meat out of the pot and let it cool. If necessary, strain the broth through cheesecloth.
2. Peel and cut the potatoes into small cubes and immediately dip them into the boiling broth.
3. Engage in the preparation of vegetable frying. Grate the carrots on a coarse grater, cut the onion into small cubes. In hot vegetable oil, fry the onion until golden brown, then add the carrots to it and cook over medium heat until the vegetables are soft. At the end of frying, add tomato sauce from a can of beans or tomato paste to the pan. Simmer for 5-7 minutes with the lid closed.
4. While the roast is cooking, cut the boiled pork into small pieces and put back into the broth.
5. Add the finished roast to the soup when the potatoes are completely cooked.
6. Then put the beans from the jar into the soup and let it simmer a little more. Season with salt, ground black pepper and bay leaf if needed.
7. Cover soup with canned beans in tomato sauce and let it rise for 15 minutes.
8. Serve with fresh herbs.

Cooking Tips:

• A very tasty bean soup will turn out if you cook it using smoked pork ribs. The taste of the soup will be richer and more interesting.
• You don't have to use pork. The difference will only be in the time spent preparing the broth: if you choose beef, it will increase, if you use chicken, it will decrease.
• To significantly reduce the cooking time of a dish, but at the same time preserve the presence of meat in it, simply use canned meat. So you generally avoid the stage with cooking the broth, and immediately start cooking the soup.
• If the tomato sauce in the jar of beans was too sour and spoiled the taste of the roast, just add 1 tsp to it. Sahara; it will remove excess acid.

Lean soup with canned white beans

For people who adhere to religious reasons fasting or, for example, vegetarianism, lean soup with canned white beans becomes a real find. Despite the complete absence of meat in the recipe, the soup turns out to be very satisfying, rich and fragrant. At the same time, it is prepared very easily and quickly, and in its own way palatability not inferior to dishes prepared with the addition of meat.

Ingredients:

• Canned white beans - 1 b;
• Potatoes - 3 pcs;
• Carrots - 2 pcs;
• Onion - 1 pc;
• Tomato paste - 2 tbsp;
• Vegetable oil - 3 tbsp;
• Salt, pepper, bay leaf to taste.

Cooking:

1. Prepare vegetables: Rinse potatoes and carrots thoroughly under running water and peel.
2. Peel the onion and finely chop it. Chop the potatoes into medium-sized cubes, and grate the carrots on a coarse grater.
3. Fry the onion in hot vegetable oil until golden brown. Then add carrots to the pan and cook under a closed lid for 5-7 minutes. Add water if necessary to keep the roast from burning. Put the tomato paste in the fry, mix well and continue to simmer the vegetables for another 5 minutes.
4. At this time, boil in a saucepan clean water and add chopped potatoes to it. Add some salt and cook for 10 minutes.
5. As soon as the potatoes are cooked, add all the frying from the pan to it.
6. Rinse canned white beans and add to soup as well. Season the soup with pepper, dip a few bay leaves into it. Cook everything together for 7-8 minutes, then turn off the stove and let the soup brew with the lid closed.
7. Serve the soup with fresh chopped herbs.

Cooking Tips:

• Celery root or dried garlic will help to make the soup taste richer.
• For people who are not accustomed to the absence of meat in the diet, you can add such herbs as coriander, rosemary, thyme. They will make the taste of the dish rich and give the desired aroma.
• If desired, you can season the lean soup with soy sour cream or mayonnaise. Such sauces do not contain animal products, which means they are suitable for fasting or vegetarian food.

Soup with canned beans and mushrooms

Simple and easy to prepare first courses are always in the arsenal of every housewife. Soups with canned red beans are just such affordable and simple meals. It will not be difficult to prepare such a soup, and its aroma, which has spread throughout the apartment, will surely gather all the household at a family dinner.

Ingredients:

• Water or broth - 1 l;
• Canned red beans - 1 b;
• Champignons - 4 pcs;
• Potatoes - 3 pcs;
• Carrots - 1 pc;
• Onion - 1 pc;
• Vegetable oil - 4 tbsp;
• Salt, spices to taste.

Cooking:

1. To prepare this soup, use pure water or broth from any type of meat. Delicious, but at the same time not losing its lightness, the soup will turn out if you cook it in chicken or vegetable broth. Pour the liquid into a saucepan and put it on fire.
2. As soon as the broth or water in the pan boils, add the peeled and cut into small pieces of potatoes. Simmer over medium heat for about 15 minutes. Salt lightly.
3. Wash the mushrooms and cut them into small pieces. You can also use canned mushrooms, after removing all the liquid from the jar. Fry the mushrooms in vegetable or butter until golden brown. A special aroma and taste of the soup can be obtained using pre-dried Forest mushrooms. If you are a happy owner of such blanks, then feel free to use them as mushroom dressing in soup. You can cook soup with any other type of mushrooms, but in this case, take into account the time for their full preparation, since mushrooms cook very quickly.
4. Grate the carrots on a coarse grater, and chop the onion into cubes. Fry them in a separate pan. At the end of cooking, you can add tomato paste to the fry, but not much so as not to spoil the mushroom taste of the soup.
5. Rinse the canned beans in a colander and add them to the simmering broth with the potatoes. Boil for about 5 minutes, then put the prepared mushrooms and fried vegetables into the pan. Simmer the soup for another 5 minutes.
6. Add salt, ground black pepper and other spices. Turn off the stove and leave the dish to infuse for about 15 minutes with the lid closed. Season the soup with a minced garlic clove, if desired.
7. Serve soup with canned beans and mushrooms with fresh herbs and sour cream, which will emphasize the mushroom flavor of the first course very favorably.