When you want to cook a full, hearty lunch or dinner, but do not have enough time, canned foods come to the rescue. Thanks to them, you can cook a great dish in a very short time. For example, a can of bean soup can be made in less than half an hour. Below are the most interesting recipes for such a first course.
Bacon and Bean Soup
A thick and hearty bean soup made from a can with vegetables, garlic and caraway seeds can be a great dinner, especially in the cold season. For him you will need:
- 3 cans of canned beans;
- 5 slices of bacon;
- 2 garlic cloves, minced;
- 1 onion, chopped;
- 2 carrots, finely chopped;
- 4 stalks of celery, chopped;
- 500 ml of chicken stock;
- 1 tsp black pepper;
- 1 teaspoon caraway seeds.
How to cook such a dish?
How to cook bean soup with cans? In a bowl of a slow cooker or in a large saucepan with a thick bottom, fry the bacon until crisp. Take it out and place the garlic, onions, carrots and celery in the same container, fry them in the fat that has melted from the bacon. Add beans and chicken stock to the pan. Preheat to a boil. Put pepper, caraway seeds and chopped bacon in the prepared soup. Serve hot.
Tomato and Bean Soup
Fresh vegetables and canned beans go well here. Such a soup is best prepared immediately before serving, and then do not reheat. For him you will need:
- 1 tablespoon olive oil;
- 1 red onion, coarsely chopped;
- 2 stalks of celery, with trimmed ends, thinly cut;
- 1 carrot, peeled, in small half rings;
- 2 garlic cloves, minced;
- 400 grams of canned tomatoes in their own juice;
- 1 liter of vegetable stock;
- 2 cans of red beans, canned, washed and dried;
- 1/3 cup chopped fresh leaf parsley;
- 4 spicy buns or donuts, for serving.
Cooking a bright vegetable soup
This bean soup with jar beans is pretty simple to make. Heat the oil in a large saucepan over low heat. Add onions, celery, carrots and fry, stirring occasionally, for 7 minutes, or until the onions are soft. Add the garlic and continue stirring, stirring until a pronounced aroma appears.
Put chopped tomatoes, pour in the broth and bring to a boil at high temperature. Reduce heat to medium and simmer, partially covering, for 10 minutes. Put the beans and cook for another 2 minutes or until warm. Season with pepper and salt.
Pour the soup into serving bowls. Sprinkle with parsley and serve immediately with buns.
Different Bean Soup Options
In addition to the classic recipe, you can cook this soup with pumpkin and red lentils. To do this, you will need an additional 1.5 kg of pumpkin pulp cut into pieces 3 cm long. You must place them in a pan with carrots and celery. Then, at the same time as tomatoes and broth, add one and a half cups of red lentils. Cooking a dish in this case requires not 10, but 20 minutes.
You can also make bean soup from a can with a pronounced tomato flavor. In this case, you will need not 400, but 800 grams of tomatoes in your own juice along with the marinade. The broth in this variation of the dish can be omitted. Replace the parsley with chopped fresh coriander. Add 2 teaspoons of caraway seeds, 1 teaspoon of sweet pepper, a pinch of ground ginger and a pinch of ground cinnamon along with garlic in the first cooking step.
In addition, you can make this soup with stew and beans from a can also with pasta. Just add 200 grams of any pasta 5-7 minutes before cooking, and a can of braised beef in 2 minutes, along with the beans.
Red Bean Soup with Cheese Toast
Such a dish can also be called quite satisfying, despite the simple composition. This is because this soup with beans from a can is served simultaneously with toast with cheese, which increases calorie content. So, you need to prepare some ingredients in advance.
For toasts:
- from 8 to 12 thin slices of baguette;
- 120 grams of grated parmesan cheese (about 1/4 cup).
For soup:
- half a tablespoon of olive oil;
- 4 cloves of garlic, minced in minced meat;
- 2 cans of canned red, drained and dried beans;
- half a teaspoon chopped fresh thyme;
- half a teaspoon of red pepper flakes;
- 0.5 liters of unsalted chicken broth;
- 2 small bundles of Chinese cabbage with large stems removed, only coarsely chopped leaves;
- freshly ground black pepper, to taste;
- Kosher salt, to taste.
How to do it?
Preheat the oven. Spread two teaspoons of chopped parmesan on each baguette slice and place on a baking sheet. Bake until the cheese is dark and the bread crispy. It takes about two minutes. Set aside.
Then start making soup with red beans from a can. Place a large pot on a small fire and add oil. When it warms up, add the garlic and fry, stirring occasionally, until it turns pale brown. It will take about three minutes (be careful not to overheat the garlic, as it can get a bitter aftertaste). Add the washed beans, thyme, red pepper flakes, chicken stock and cabbage. Adjust the temperature to achieve a steady, soft boil, and cook until the cabbage is very soft. Season with black pepper and other spices, add salt if necessary.
Pour the soup into heated serving bowls. Put cheese toasts directly into the broth and sprinkle with the remaining parmesan.
Caribbean first course
Cuban black bean soup with red sauce is a very common dish in the surroundings on the Caribbean coast. Usually it is prepared from dried legumes (which, of course, requires additional time), but it can also be adapted to the use of canned beans.
To get the full flavor of the dish, make a flavored frying with onions, peppers, cloves, garlic and spices, and then proceed to the main cooking. It is also worth noting that this soup reveals its taste after it is a little infused. That is, placing it in the refrigerator at night will give you the opportunity to get a richer taste.
So, you will need the following:
- 1-2 pieces of lean pork (about 700-800 grams);
- top quality olive oil;
- 3 whole cloves;
- 2 large onions, peeled and chopped into cubes;
- 1 medium green bell pepper, cut into pieces;
- 1 medium red bell pepper, cut into pieces;
- 2 teaspoons of kosher salt ;
- 800-900 ml of chicken or vegetable broth;
- 6 large cloves of garlic, peeled and coarsely chopped;
- 3 leaves of laurel, broken into pieces;
- 2 teaspoons of ground cumin;
- one and a half teaspoons of dried oregano;
- 3/4 to 1 teaspoon of ground black pepper;
- 3 tablespoons full tablespoons tomato paste;
- 3 cans of canned red beans, drained and washed;
- 3 limes, cut in half, or half a glass of sherry, wine, cider or palm vinegar.
Additionally:
- 1 cup finely chopped onion;
- half a glass of chopped fresh coriander.
Cooking Spicy Caribbean Soup
This red bean soup in a jar is prepared like this. Separate the meat from the bone, cutting it into small pieces. Fold it in a pan with a thick bottom, add olive oil and heat to high temperature. Mix the meat with cloves, onions, pepper and salt. Fry for 8 minutes (stirring occasionally) until the onions dry and a brown glaze begins to appear at the bottom of the pan.
Add some broth along with garlic, bay leaves, caraway seeds, oregano, black pepper and tomato paste. Peel the icing from the bottom of the pan with a wooden spoon or spatula while you simmer the mixture at a moderate temperature. This should take you about three minutes. Add the beans and the remaining broth. Adjust the heat to make the soup simmer gently. Cover tightly and cook for 20 minutes.
Stir a dish with two and a half limes juice or a third glass of vinegar. Adjust pepper and salt and add more acid to your taste if you want.
Pour the bean soup from the jar into bowls, adding each serving with a full tablespoon of chopped onion and a handful of freshly chopped coriander.
Mexican bean soup
Many of us love soup all year round, especially in rainy weather. Therefore, various recipes for first courses from different countries can be very useful. To prepare this bean soup from a jar, you do not need much effort. Just fry the vegetables, then add spices, broth and beans and leave everything to boil. Thirty minutes later, you will get a hearty soup worthy of a restaurant. In total, you will need:
- 2 tablespoons pulp of avocado or coconut oil;
- half a white or yellow onion, diced;
- 3 cloves of garlic, minced in minced meat;
- half of red or orange pepper, cut into small cubes;
- one and a half tsp caraway seeds;
- 1 tsp chili powder;
- one and a half glasses of red chipotle sauce;
- 4 glasses of vegetable broth;
- 2 tablespoons coconut sugar or maple syrup (optional);
- 2 cans of red beans, fused;
- 2 cans of canned corn, drained and dried.
To submit:
- lime juice;
- fresh cilantro, crushed;
- diced red onion;
- corn chips;
- ripe avocado, diced;
- any hot sauce.
Cooking Mexican Dish
The recipe for canned bean soup looks like this. Heat a large pot over low heat. Add oil, garlic, onion, pepper, a pinch of salt and pepper and mix. Fry for 4-5 minutes, stirring frequently, until the onion slices are translucent and the pepper changes color. Put cumin and chili powder and mix. Then add the sauce, vegetable broth and sugar or syrup. Stir to combine all the ingredients, then increase the heat and bring to a boil.
Once the soup boils, add the beans and corn and stir. Reduce the heat to a minimum and simmer, covering with a lid, for thirty minutes, stirring occasionally. The longer the mixture boils, the stronger the taste will unfold. The next day, this soup will be even better.
Serve in kind or with the recommended options listed above.
White bean soup
This is a hearty soup with white beans from a jar without the addition of meat, which many will like. To prepare it you will need;
- 2 tablespoons extra virgin olive oil;
- 1 cup chopped yellow onion;
- 4 large cloves of garlic, roughly chopped;
- 1 liter of unsalted vegetable broth;
- 4 cups chopped cabbage;
- 500 grams of fried diced tomatoes;
- 1 can of white beans, drained and washed;
- 2 large carrots, peeled and chopped;
- 1/2 teaspoon kosher salt;
- grated Parmesan cheese, optional.
Cooking White Bean Vegetable Soup
In a large saucepan, heat the olive oil over low heat. Add onions and fry for 3 minutes. Put the garlic and cook for another two minutes. Add the broth, cabbage, tomatoes and carrots, cover and slowly bring to a boil. Cook for 5-10 minutes, or until cabbage and carrots are tender. Add the beans and heat the mixture. If desired, add pepper and salt, sprinkle cheese on top. Serve hot with a slice of crisp bread.
Lentil bean soup
This delicious and fragrant vegetarian soup can be cooked in a slow cooker or on the stove, which makes its recipe very easy. In total you will need:
- 1 cup diced onion;
- 1 tsp avocado or olive oil;
- 1 bell pepper, diced;
- 1 jalapeno pepper, in small pieces;
- 2.5 cups of vegetable broth;
- 500 ml of tomato sauce or chopped tomatoes;
- half a glass of salsa sauce;
- 1 tablespoon tomato paste;
- 1 can of red beans, drained and washed;
- 1 can of white beans, drained and washed;
- 1 cup corn kernels (fresh, canned or frozen);
- 3/4 cup red lentils;
- 1/2 tsp chili powder;
- 1/2 tsp garlic powder;
- 1/2 tsp caraway seeds;
- 1/4 tsp cayenne pepper;
- 1 / 4-1 / 2 cups thick cream (optional);
- sea salt and pepper.
How to make bean and lentil soup?
The recipe for bean soup in cans is simple. First, chop vegetables and measure the amount of ingredients. Then add everything but cream to the pan. Simmer for thirty minutes, or until lentils are soft. Stir in the cream and serve immediately.