How long to cook cream bean soup?
1,5 hours.
How to make bean puree soup
Products
White beans – 300 grams
Onions – 2 medium heads
Carrots – 2 pieces (medium)
Tomato paste – 100 grams
Garlic – 3 prongs
Parsley – 5 branches
Ground black pepper – half a teaspoon
Salt – 1 teaspoon
Olive oil for frying – 3 tablespoons
Butter – 40 grams
Water – 2 liters
How to make bean puree soup
1 grams of dry white beans, rinse under running water and pour into a saucepan.
2. Add 1 liter of cold water to a pot with beans, leave for 8-12 hours.
3. Peel and chop 2 onions.
4. Wash, peel and cut into small cubes 2 carrots.
5. Peel and finely chop 3 garlic cloves.
6. Wash and finely chop 5 parsley sprigs.
7. Pour 3 tablespoons of olive oil into a frying pan, heat for 1 minute over medium heat.
8. Add onions, carrots and garlic, 100 grams of tomato paste to a frying pan and fry for 5 minutes, stirring occasionally.
9. Drain the soaked beans from the soaked beans, then add 1 liter of fresh cold water to the pot with beans and put on medium heat.
10. After the water has boiled, reduce heat and cook the beans for 40 minutes without a lid.
11. Add fried onions, carrots, garlic to the pan, cook for 20 minutes.
12. Add 1 teaspoon of salt, stir, turn off the heat.
13. Chill the contents of the saucepan for 5 minutes, then grind with a hand blender and heat the soup for 3 minutes with constant stirring.
When serving, add chopped parsley, a teaspoon of butter, and black pepper to each plate with mashed bean soup.
See more soups, how to cook them and cooking times!
Delicious facts
– Garlic, petiole or root celery, sweet bell pepper, leek, parsley or parsnip root are added to the set of vegetables for frying the soup.
– Sour cream is suitable for mashed bean soup; croutons or croutons, dill and parsley, grated cheese, Cherry tomatoes can be added to a bowl of soup.
– Different types of beans take different cooking times. The main sign of readiness is a bursting shell and softening of the bean core.
– The calorie content of bean puree soup is 115 kcal / 100 grams.
– Store the bean puree in the refrigerator for no more than 48 hours.
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