Beans are boiled, canned, and frozen.They make soups and side dishes from it, make cutlets and sauces, add to salads. All the dishes made from beans and countless. Therefore, let's focus on a "two in one" dish. Namely, we will learn how to make bean puree soup.
Bean cream soup
This vegetable soup has a delicate creamy consistency and a wonderful taste, shaded with celery. Ingredients:
- Red dry beans
- Carrot
- Celery celery
- Potatoes
- Onion
- Sour cream
- Greenery
- Vegetable oil
Preparation:Wash a glass of beans and soak them in cold water for an hour, boil. Grate two medium carrots (washed and peeled) on a coarse grater. Cut two celery stalks into pieces. Peel, cut and boil the potatoes (four pieces). Lightly fry the carrots and celery, add the potato broth and simmer for about fifteen minutes. Transfer the boiled beans, potatoes, carrots and celery to a saucepan. Beat with a mixer or blender and dilute everything with the bean broth. If the soup is too thick, dilute with boiled water. Put it on the fire and let it boil. Finely chop the onion and fry it in vegetable oil. Season the finished soup with fried onions and fresh herbs. Serve with sour cream.
Creamy bean soup
Many foods go well with beans.For example, celery is often added to bean soups. White bean soups are also cooked with cream or milk. Try making creamy white bean soup using this recipe. Ingredients:
- White beans (500 g)
- Chicken broth (one and a half liters)
- Fat cream (half a glass)
- Egg (2 pieces)
- White bread (quarter saki)
- Butter (150 g)
- Bulb
- Carrot
- Celery root
Preparation:Place the beans in a saucepan with cold water and bring to a boil. Remove from heat, drain the water. Pour cold broth over the beans and return to the heat. While the beans are boiling, wash and peel the carrots, celery and onion. Place the whole vegetables in the boiling beans, add salt and cook until the beans are done. Then remove the vegetables and strain the remaining mixture (beans and broth) through a sieve. Whisk the puree, dilute with cream and heat. Season the warm soup with butter and a whipped mixture of milk and egg yolks. Serve with toasted croutons.
Creamy bean soup (second recipe)
We will make this creamy soup from canned beans. Believe me, its taste will be no worse than the soup from the previous recipe. Ingredients:
- White canned beans
- Leek
- Egg
- Carrot
- Celery
- Cream fat
- Butter
Preparation:Boil washed and chopped celery (one root), carrot (one piece) and leek (two stalks) until done. Add two cans of canned beans to the boiled vegetables and boil everything again. Rub the soup through a sieve or beat in a blender. Pour the soup-puree into a saucepan, season with cream beaten with egg yolk (glass) and two tablespoons of butter. Serve with croutons of white bread.
Bean soup in Algerian
Would you like to try making bean soup in an African interpretation? It is also made from white beans, but not canned, but dry. Ingredients:
- White beans (100 g)
- Creamy butter (bb)
- Onion (0.5 bulbs)
- Flour (tsp)
- Spices to taste (red pepper, dill, coriander, salt)
Preparation:Place the washed beans in a saucepan with cold water and cook until soft. Remove the cooked beans from the saucepan and mash them into a puree. Put the resulting puree back into the saucepan. Fry the finely chopped onion in melted butter. Fry the flour in a dry frying pan and brew with hot water. Add flour and onion to the soup, salt and bring it to a boil. Serve hot, seasoned with pepper and herbs.
Bean soup
Green bean soup cooked in meat broth and seasoned with egg lezion has a very delicate taste. Ingredients:
- Meat broth (one and a half glasses)
- Pods of green beans (100 g)
- Butter (l)
- Milk (0,5 items)
- Flour (v. L.)
- Egg
Preparation: Divide all the beans into two parts:for soup and garnish. Cut the first part into diamonds or bars and boil in lightly salted water. Make a puree from the remaining green beans, mincing them. Make a white sauce from the broth and flour, add the chopped beans and cook for 20 minutes. Rub the soup through a sieve, bring to a boil, season with the yolk beaten with milk, butter and stir. Add the boiled green beans to the finished soup and serve with croutons.
Red bean soup
Ingredients:
- Two cans of canned beans
- Fresh tomatoes (0,5 kg)
- Red bell pepper (1 pc.)
- Carrots (1 pc.)
- Bulb
- Greenery
- Vegetable oil
- Toothed garlic
Preparation: Wash the vegetables.After scalding the tomatoes with boiling water, peel them. Grate the carrots on a coarse grater, chop the garlic finely. Dice the tomatoes, peppers (peeled of seeds) and onions. Add the vegetables one by one to the frying pan and fry in the following order: onion, garlic, carrots, peppers, tomatoes. Add the beans from the first can to the resulting vegetable stew, add a little water and cook for about half an hour. Grind the finished soup into a puree, add the beans from the second can, add salt and put on the fire. Boil and let sit for 10-15 minutes. Serve with herbs.
Please note…
Beans are a product that has healing properties:removes excess fluid and slag; has a beneficial effect on the skin, softens the chest and lungs. It is recommended for use in diseases of the bladder, gastrointestinal tract, kidneys and heart failure. But even if you are completely healthy, bean dishes will add peace of mind and a good mood to you, since beans also have a very positive effect on the nervous system. We recommend reading:
