Beans are one of the oldest representatives of legumes. It came to Europe from America, and for a very long time was used as an ornamental plant. And only at the beginning of the eighteenth century it began to be used for cooking various dishes. Beans are considered to be an ideal food product, as it contains the entire set of necessary substances for the human body.
Bean soups are found in all national cuisines of the world. Perhaps the word “soup” is not used in all cuisines of the world, but the first dish with beans is always on the list of national dishes. For the preparation of first courses, various types of beans are used, both fresh and canned. Bean canned bean soup is very nutritious, healthy and delicious. It is prepared faster than from dry beans, since in this case preliminary soaking and a long cooking process are not required. In addition, there is an opinion of experts that when soaking beans, it partially loses its useful properties. Bean canned bean soup can be prepared meat or lean. For its preparation, both dark and light beans are suitable.
Lenten canned bean soup is used in various diets, it is useful to include it in the diet during Lent. Moreover, the taste of the soup can be the most diverse, since it depends on the variety of beans and the method of preserving it. Lean soup made from canned beans will turn out to be fragrant if cooked on a vegetable broth. To do this, you will need two small carrots, two cloves of garlic, one large onion, one bell pepper, as a seasoning you should take a mixture of peppers, caraway seeds, lemon juice and herbs. It is better to take canned beans with red, previously draining the sauce.
At the beginning, fry finely chopped vegetables with garlic in a saucepan in one pan of olive oil. Then adding spices to taste, stew vegetables for about one minute. Then you need to add half a liter of water and two jars of canned beans to the pan and cook over low heat for about a quarter of an hour. After 15 minutes, grind two thirds of the soup in a blender to the consistency of mashed potatoes, pour back into the pan and bring the canned bean soup to a boil . The recipe for its preparation involves adding at the end of cooking one teaspoon of lemon juice and chopped herbs.
Bean canned bean soup is prepared with the addition of a wide variety of ingredients, for example, it can be smoked sausage, cheese or mushrooms. It can also be boiled with and without potatoes. Delicious mushroom canned bean soup . The recipe for such a soup is simple, the main thing is to have at hand a jar of white canned beans, two hundred grams of fresh mushrooms and a couple of pickled cucumbers. At the beginning, one onion, mushrooms and pickled cucumbers, cut into strips, is fried in a pan. Then canned beans without sauce are added, this mixture is stewed for a quarter of an hour. After this, the bean mixture should be poured into a pot of boiling water, approximately in a volume of 0.7 liters. The bean soup is once again brought to a boil, salt and spices are added to taste and the dish is ready.
No less original and refined in taste is a bean soup with canned fish. To prepare it, you will need three potatoes, one carrot and one onion, a can of canned mackerel in its own juice, seasonings and herbs.
Potatoes, carrots and onions are cut into cubes and boiled until the potatoes are ready in 0.7 liters of water. At this time, it is necessary to remove the seeds from the canned fish and slightly chop the pieces of fish. Add it to the pan to the vegetables and cook another five minutes. Bean soup from canned beans is ready. It remains to sprinkle with herbs and serve.