Lean bean soup is an ideal solution to diversify your menu during major Orthodox holidays. To prepare this dish, you can use green beans, dried beans or canned white and red beans.
Lean bean soup with cauliflower
This dish is incredibly fragrant, healthy and satisfying. On the palate, it slightly resembles the favorite borscht. Therefore, even those people who do not really like the specific smell of cauliflower can try it. It is practically not felt here, but its benefits are enormous. You can cook lean bean soup with cauliflower immediately for 2-3 days, because after standing, it only becomes tastier.
Soup Products
You will need the following ingredients:
- white beans - 190 g (glass without top);
- carrots - 1 pc.;
- sweet pepper - 1 pc.;
- forks of cauliflower - 250 g;
- ripe tomatoes - 3 pcs.;
- potatoes - 4 pcs.;
- onion - 1 head;
- a mixture of peppers;
- salt;
- nutmeg;
- curry;
- refined oil - 30 ml.
How to cook?
Any bean soup - lean (recipe below), with smoked meats or chicken - begins with the preparation of the main component - beans. To make it boil better, it is pre-soaked in cold water for at least 3-4 hours, and preferably at night. After a couple of liters of water is poured into the pan, beans, a pinch of salt are added and put on fire. Beans are boiled for about 1.5 hours. In order not to waste time in vain, prepare vegetables. Potatoes are cut into cubes, poured with water, slightly salted and boiled until half cooked.
Vegetable oil is poured into the pan, heated and the chopped onions are laid out . Fry until transparent and add carrots chopped on a medium grater. After a couple of minutes put chopped bell pepper. When the vegetables are slightly fried, they are sprinkled with spices, mixed and grated tomatoes or tomato juice are added . Leave to languish for 5-6 minutes. Next, put the prepared potatoes in the pan along with the water in which it was cooked. Cauliflower inflorescences are added here and covered with a lid. Continue to simmer until the vegetables are ready. Pour water into a saucepan with prepared beans, let it boil and spread the vegetable mass. If necessary, salt a little more, bring to a boil and turn off. Insist 10-20 minutes. Serve the hot bean soup hot, sprinkled with chopped herbs. If this does not contradict the rules of the post, you can add a spoonful of sour cream. Enjoy your meal!
Lenten bean soup in a slow cooker
Cooking this dish in a slow cooker is a pleasure: the water does not boil, the beans are not digested, nothing burns. The soup turns rich and fragrant.
Ingredients:
- red beans - 190 g;
- carrots and onions - 1 pc.;
- refined oil - 30-40 ml;
- potatoes - 3-4 pcs.;
- spice;
- boiled egg - optional.
Cooking soup
This lean bean soup, like the previous one, begins to cook with the preparation of beans. You can do this in a slow cooker by setting the "Stew" program, or, to make it easier, boil it in advance on the stove. To make the lean soup more saturated, they are preparing a dressing for it. To do this, refined vegetable oil is poured into the multicooker bowl (the most delicious is obtained from corn), a little grated carrots are added, chopped onion and the Baking program is displayed on the multicooker display for 20 minutes. Fry vegetables for 7-10 minutes, stirring occasionally so as not to burn. During this time, prepare the potatoes and the rest of the carrots (peeled, washed and cut into cubes). Add them to the multicooker bowl when refueling is ready. Soaked beans are laid there. Add a couple of liters of water and put on the "Extinguishing" mode. It is automatically set for 2 hours, but 1.5 will be enough to make soup. 10 minutes before the end of cooking add spices, herbs and, if this does not contradict the rules of fasting, grated boiled egg. Everything, lean bean soup is ready to eat. Enjoy your meal!
Canned Bean Soup
This recipe will be relevant when there is not enough time, and you need to cook dinner. Pour 2 liters of water into a saucepan, add randomly chopped potatoes, about 4-5 pieces. While it is boiling, they are preparing a dressing. To do this, onions and carrots are peeled, washed and chopped. Ripe tomato is poured with boiling water and freed from the skin. Then, too, finely chopped or triturated. Open a jar of any canned beans, drain the liquid, and the beans are washed under running water. Refined vegetable oil is poured into the pan, heated and the onion is added. When it becomes transparent, spread the carrots, fry for a couple more minutes and add chopped tomato. Fry for another 5 minutes. After all the vegetables are ready, put the prepared beans in a pan, warm for 3-4 minutes and remove from heat. When the potatoes are cooked, put the contents of the pan (onions + carrots + beans) into the pan, let it boil, add spices, salt. Boil for a couple of minutes, after which they put chopped greens and turn off the fire. Give a little insist. Everything, literally half an hour, and a hearty first meal is ready.