People who do not shy away from the first courses and appreciate the benefits of legumes must definitely discover the recipe “Bean Soup”. From red beans, fresh, dried or canned, it turns out not only hearty and tasty, but also very attractive in appearance. An added bonus is a huge variety of bean soups. They can be with meat - and to please a tired man who comes home. And you can cook a vegetarian option that will support strength on fasting days. There are very simple recipes, there are sophisticated and savory ones. So any housewife will find her own personal dish.
Bacon soup
Try to start with the simplest recipe. Bean soup from red beans on it is prepared on the basis of a broth - chicken or meat. It will need about two liters. Four hundred grams of dried, processed beans are poured with cold water for at least three hours (or better soak them all night). Then the beans are filtered off, filled with broth and cooked quietly. Four carrots and an onion are cut into cubes and stewed in ghee. After frying, it is transferred to the pan, and slices of 200 grams of bacon are fried in the same pan. If it is fat for you - replace the brisket. For the same reason, do not pour melted fat into soup. Crispy slices are put into a common pan about an hour after the beans are cooked. It will be time to remove the dish from the stove when the beans are softened (but do not start to fall apart!), And it itself will thicken a little.
Italian Bean Soup
In Italy, too, they like red bean soup . The recipe given by the culinary specialists of this country, of course, cannot do without pasta - and this brings some piquancy to the dish. Again, before cooking, a glass of beans is soaked, pre-cooked broth - preferably beef (liter and a half). In olive oil for about five minutes, rings of celery stem, carrot cubes and onion squares are lowered. Then two chopped cloves of garlic and slices of one hundred grams of ham are poured into the vegetables (a replacement for smoked sausage is acceptable ). After another minute, chopped tomatoes in their own juice, an 800-gram can, are placed in the container. Juice is also drained into the bowl. At the same stage, soaked beans are poured, a spoonful of thyme, a leaf of laurel and a little ground pepper are added. The broth pours in, after boiling, the lid closes - and the soup simmers for half an hour at minimum heat. Laurel is removed from the pan, a quarter of the soup is mashed with a blender and comes back. Together with it, half a glass of any pasta is poured, the soup is left on fire until they are cooked.
Minced soup
Canned food comes to the rescue when the cook is somewhat limited in time. If you don’t want to soak the beans, you can put canned ones into action - a wonderful red bean soup comes out of them. The recipe offered here advises using minced meat with them. A pound of ground beef is fried with chopped onion and transferred to a pan. A can of red beans and a can of corn are getting enough sleep there. Whether to drain liquids from them is up to you. As a basis, a liter of tomato juice is poured, diluted with a glass of water. Zira, red and black peppers, oregano and dry garlic are recommended as spices. Warm up the soup, but do not boil - all components are already prepared.
French soup
Recognized gourmets and kings of cooking offer their original recipe. Bean soup of red beans, according to the French, is the most delicious if you add sorrel to it. A glass of beans is traditionally soaked at night, in the morning the water is replaced with fresh (a liter and another glass), the beans are sent to the stove to cook. Medium carrots are cut into fairly large slices and lightly fried in vegetable oil. When the beans are half ready, the root crop is added to them. After a short cooking, slices of fresh tomato with seasonings - laurel, a mixture of all available types of pepper and salt are laid. When the beans reach the desired softness, a half-glass of fat cream is poured, the soup is sprinkled with ground nutmeg and asafoetida (if the latter is not found, delete from the list). After boiling, a small bunch of sorrel is placed and almost immediately the pan is removed from the stove. Serve French bean soup of red beans laid with croutons. It is advisable to fry them with powdered parmesan.
Mushroom Bean Soup
Legumes go well with the "silent hunt" prey. And preparing bean soup from red beans with mushrooms is extremely simple. It takes about a kilogram of washed beans and after soaking it is cooked until it falls apart - longer than prescribed by previous recipes. Together with a decoction, the beans turn into mashed potatoes, two tablespoons of butter and half a glass of cream are introduced into it. Please note: if during cooking most of the water boils away, and the mashed potatoes turn out to be too thick, you need to dilute it to a semi-liquid state - water, vegetable broth or light broth. Grams of one hundred mushrooms are medium-sized cut, boiled or fried, and then added to the soup puree. An additional highlight can be peas. Half a glass of fresh will have to be boiled; if you have canned food - just strain it from the liquid. A little greens in a plate - and start dinner!
Arabic recipe: red bean soup
Oriental dishes are attractive not only for their spiciness and spiciness, but also for non-standard cooking. Even if you just cook red bean soup, you will not find a recipe with meat that must be fried before in any other kitchen. A third of a kilo of lamb or beef is washed, dried, coarsely chopped and roasted in a dry skillet. Then the meat in the pan is poured with cold water and cooked until soft. The broth is filtered; an incomplete glass of red beans is poured into it. Attention! Beans are not soaked for this soup! Onion is fried using ghee. Three spoonfuls of tomato paste are passaged separately. Both of these components are added to soft beans, plus grated garlic and chopped greens - a lot and a lot. Already at serving, before pouring soup, meat is laid out in plates.
Do not be too lazy to sample at least the simplest red bean soup! A recipe with a photo will not only help you figure out the cooking process, but also show how delicious this dish can be.