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Bean soup

Bean soup


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If we use dried beans, we soak it in the evening, the next day we boil it in cold water, bring it to a boil and throw it away, then we boil it again in hot salted water and let it boil well.

If we use frozen white beans, we boil it in boiling salted water and do not throw away the first water.

While the beans are boiling, clean the vegetables and cut them into cubes or grate them. Lightly fry it in oil and add it to the beans, when it is half cooked. Boil all the vegetables well, add 2 bay leaves and salt to taste. When the soup is ready, turn off the heat and add the fresh parsley.

It can be served with green onions.

Good appetite!


Fasolatha is a creamy bean soup of Greek origin. This dish is cheap and tasty. If you want to be like the Greeks, do not use canned food, only fresh or home-preserved vegetables.

1. Boil the beans in boiling water. Boil for 3-4 minutes and then discard the water. Strain the beans and set aside.

2. In a large pot, add all the ingredients except the tomatoes, tomato paste and olive oil.

3. Pour 3 liters of water over the vegetables and boil over high heat.

4. When it reaches boiling point, turn the heat to medium and continue cooking until the beans have boiled (sometimes it can take up to 2 hours, depending on the beans).

5. Add the fresh tomatoes, tomato paste and olive oil. Season with salt and pepper.

6. Cook for another 30 minutes until the soup becomes thick and creamy, taking care to stir occasionally to prevent the vegetables from sticking to the bottom of the pot.

1 / 5 - 2 Review (s)

Method of preparation

Put the beans in water, soak them the night before. Put the ribs to boil in 3-4 l of cold water, after it has been thoroughly washed and scalded, remove the foam formed and leave it on the fire until it is done. Drain, turn off the liquid and keep warm.

Strain the beans, discard the water and bring it to a boil in another water, enough to cover it after a few boils, change the water with another boiling water, repeat the operation 2-3 times. Then put the beans drained of the last water in the boiling juice from the ribs, add the onion, the carrot, the bay leaves and let it boil covered, over low heat, until the beans are done.

Separately, lightly brown the flour in a pan, stirring constantly, remove from the heat, add the paprika and as much oil as you need to tie them back on the fire to heat the ingredients, extinguish with broth and leave on low heat, stirring constantly, until thickens slightly.

Pour over the beans, add the meat on the ribs, adjust the taste of salt and pepper and let it boil for a while. Remove the bowl from the heat and sour the soup with vinegar to taste.


Bean stew - fasting

Bean stew is the ultimate dish that can fill a plate! That in the vision of Alex (my beloved husband). And I think it's kind of the only digestible, from his point of view, and that can be considered edible even without "something fibrous" in it. So this preparation I prepare for fasting and it manages to get me out of the impasse every time!

N e c e s a r e:
300g dried white beans
1 carrot
1 parsley root
1 white onion
3 cloves of garlic
1/2 gogosar
tomato paste or sauce
3 teaspoons vegeta
sunflower oil
chopped leustean.

P r e p a r a r e:
I soaked the beans in water in the evening and left it until morning, but it is enough a few hours before cooking.

Then I started the boiling process in three waters. I mean, I boiled the beans and let them boil for 15 minutes. In the meantime I put the replacement water to boil. The idea is not to put the beans in cold water again because it hardens, but to keep it at a temperature close to boiling point. I did the exchange 3 times. In the fourth water I added the carrot slices, the whole parsley.

. finely chopped onion and garlic. I let it boil for about half an hour.

Then I added the diced donut (or pepper), pasta or tomato sauce and vegeta. I let it boil for another 10 minutes. At the end in the last boil I put a little sunflower oil and after I put out the fire I put chopped larch and left it under the lid for another 10 minutes. It is a very consistent food and, although it is fasting, you will not suffer from hunger as soon as you get up from the table.


Bean soup

Ingredient:
dried beans (250 gr.), onions (2 pcs.), carrots (1 pcs.), bell peppers (1 pcs.), oil (50 ml.), tomatoes (2-3 pcs.), water (2- 2 1/2 l), dill (1 tbsp), parsley (1 tbsp), salt.


Method of preparation:
Choose the beans, wash them well and boil them in cold water. When the beans are old enough to boil faster, put them in warm water in the evening to soften them. The next day pour water and put on the fire with cold water. After a few boils, pour water and put it back on the fire with hot water. After the beans have boiled, add the onions, carrots and peppers, which have been cleaned, washed and finely chopped, and continue to boil over a suitable heat until the beans are completely softened. Roast the tomatoes, peel and pit, cut into small slices and add to the soup with the oil and salt. Let it boil for another 5-10 minutes. on low heat, because the beans catch on the bottom quickly.
Service:
Serve the soup sprinkled on top with finely chopped parsley and dill.


White bean cream soup with bacon and garlic

Until a few years ago, when I was still not playing with the ingredients so much, and my imagination was manifested in other parts than in the kitchen, beans had a simple purpose in this world. I mean, what I had learned from my mother at home: bean soup, beaten beans, stew or beans with ciolan.

But only with a little creativity can it be transformed from the food of the poor in a way worthy even of some pretentious guests: bean cream soup with bacon "croutons". The ingredients do not differ much, as you probably guessed, from those needed for a bean with bacon or ribs. But the end result is completely different.

I used white, fat beans (butter beans, as the English call it) that I left to soak overnight, then I boiled it for about two and a half hours, changing the water twice. Half an hour before stopping the fire, I put in the pot and vegetables: an onion, a carrot, half a small celery, a parsnip. And 5 minutes before taking the pot off the heat I put plenty of olive oil, about 60-70 ml, and salt.

I then let the boiled beans and vegetables take on their flavors and befriend the olive oil. After half an hour, I put the contents in the blender and beans, and vegetables, and soup (actually, I did this in about three tranches) and I passed everything.

Because the beans have that hard shell and because that shell doesn't pass completely, it's imperative to strain the soup through a fairly thick sieve after mixing it in a blender, because that's the only way to get a fine cream.

Season the cream soup with garlic slices, well-browned bacon in the pan and dried or green rosemary, freshly ground pepper.


Bean cream soup

Beans are an extremely healthy food, the benefits of which children should also enjoy. The new beans, with large beans, are ideal for making cream bean soup, which will definitely be to the taste of the little ones.

To make about four servings of white bean cream soup you need 500 grams of beans (choose large and white beans), a large carrot, a small celery, a large onion, a clove of garlic, a small jar of smanatana, a cup of milk, an egg yolk, a tablespoon of oil, salt.

Boil the beans (the first two waters, in which the beans are left to boil for five minutes, discard the discarded water and replace it with boiling water, which is placed over the beans), in the third water. Add to the boiling water a carrot and celery cut into large pieces. Cover and simmer for about 40 minutes.

When the beans and vegetables are cooked, put them in a blender and pass them. Put the cream back in the pot, add the milk and water in which the beans were boiled, until it reaches the desired consistency. Match the salt. Add, if you want a little parsley, and let it all roll. The soup should be creamy and consistent.

Set aside and add the seasoned onion and sour cream. Stir and you're done, call the baby to the table! Beans are one of the best sources of vegetable protein, contain precious minerals and, last but not least, are very tasty.

Bean cream soup is recommended for children after a year and a half.


Dried Bean Soup with Smoked Ribs

Put the beans in water, soak them the night before. Put the ribs to boil in 3-4 l of cold water, after it has been thoroughly washed and scalded, remove the foam formed and leave it on the fire until it is done. Drain, turn off the liquid and keep warm.

Strain the beans, discard the water and bring it to a boil in another water, enough to cover it after a few boils, change the water with another boiling water, repeat the operation 2-3 times. Then put the beans drained of the last water in the boiling juice from the ribs, add the onion, the carrot, the bay leaves and let it boil covered, over low heat, until the beans are done.

Separately, lightly brown the flour in a pan, stirring constantly, remove from the heat, add the paprika and enough oil to bind them back on the heat to heat the ingredients, turn off with broth and leave on low heat, stirring constantly, until thickens slightly.

Pour over the made beans, add the meat on the ribs, adjust the taste of salt and pepper and let it boil for a few minutes. Remove the bowl from the heat and sour the soup with vinegar to taste.


Dry bean soup - Recipes

Preparation time: 2 h 55 min.

Ingredient: 250 g dried beans, 2 pcs. onion, 1 pc. carrot, 1 pc. bell peppers, a tablespoon of oil, 2-3 pcs. tomatoes, 2 - 2 1/2 l water, a bunch of dill, a bunch of parsley, salt.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Choose the beans, wash them well and put them to boil in cold water. When the beans are old, in order to boil faster, put them in the warm water to soften them in the evening. The next day pour water and put on the fire with cold water. After a few boils, pour the water and put it back on the fire with hot water. After the beans have boiled for a few minutes, add the onions, carrots and peppers, which have been cleaned, washed and finely chopped, and let them continue to boil over a suitable heat, until the beans are completely softened. Roast the tomatoes, peel and symbolize them, cut them into small slices and add them to the soup with the oil and salt. Let it boil for another 5-10 minutes. on low heat, because the beans catch on the bottom quickly.
Serve the soup sprinkled on top with parsley and dill, finely chopped.



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eMag!


Dry bean soup - Recipes

Quantities required for 4 servings:

- 2 liters of water,
- 200 g of beans, dried,
- an onion,
- a carrot,
- 1/2 celery,
- 2-3 tomatoes or a teaspoon of broth,
- 20 g of oil,
- 10 g of flour.

Soak beans from the eve in cold water.
The next day it is boiled with lukewarm water.
Boil several times, (change water 2-3 or 4 times)
then bring to the boil again, adding and
cut the vegetables into cubes (the vegetables can
put whole in soup and then remove).
It is made into a rântaș, from browned flour and quenched with juice
of soup and a little oil, which is mixed with boiling beans.
Everything is passed through a sieve.
Serve with chopped greens and croutons
of white bread.
The soup can be served without being passed through a sieve.
Kids generally like bean soup.
It will not be given to those with colitis or convalescents
after digestive diseases and no children under 3 years.


Lentil soup

I wanted to try lentil soup for a long time, but I couldn't find it on the market, so one day they started distributing this product in the supermarket, and I definitely bought it. I'm sure fresh lentil soup is much better, but we're happy with what we find on the market. Once this lentil soup is prepared, you will see that it is much different from what we are used to, because we use thyme, garlic and even dried mint. Related to beans, lentil soup is so filling and can adapt to a fast by giving up butter, sour cream and eggs.

For this recipe you will need the following ingredients:

Pumpkin cream soup Diversification recipes

Lentil soup preparation time:

6 servings of lentil soup will come out of these ingredients.

Exotic SOUP with 52 cloves of GARLIC - the miraculous recipe that you.

How to prepare the Lentil Soup recipe:

1. First, soak the lentils for 10 hours. This can be left overnight.

2. In a pot put the lentils to boil over low heat for 40 minutes, and at the end of time check if it is cooked. The texture should look like boiled beans.

3. During this time, peel the carrot, onion, parsley root, garlic. In a frying pan, melt the butter and sauté the finely chopped vegetables for 2-3 minutes on a suitable heat, and then add the tomato paste, leave it for a minute until it changes color.

4. Put the sauteed vegetables in the pot and cook for 15 minutes. Put the thyme and dried mint. Then turn off the heat and let it cool.

5. During this time we make a homogeneous composition of sour cream and egg yolk with a little cold water. Add it to the pot and chew. Season with salt and pepper and leave everything under the lid for 5 minutes.