Red bean puree soup: delicious bean. Video

You will need:

– 450 g of dry red beans; – 1 onion; – 3 stalks of celery; – 1 clove of garlic; – 1 hot green pepper; – vegetable oil; – salt; – bay leaf; – parsley; – freshly ground black pepper.

Sort dry red beans and soak overnight in cold water. The next day, drain the water, rinse the beans, put in a saucepan and pour 2 liters of water. Bring the liquid to a boil, reduce heat, add salt, bay leaf. Cook the beans for about an hour, until tender.

Peel and chop the onion and garlic. Heat vegetable oil in a frying pan and, stirring occasionally, fry the onion until transparent. Rinse hot red peppers and chop thinly, peel and chop the celery stalks. Place the vegetables over the onions and cook for a few more minutes. At the end of frying, add chopped garlic to the pan.

Place the vegetables in a pot of beans and continue cooking for about 15 minutes. Take out the bay leaf, salt the soup to taste. Pour the mixture into a blender bowl and mash it. Return soup to pot and heat. The amazing bean soup is ready. Sprinkle with freshly ground black pepper and chopped parsley before serving.

Parsley can be replaced with cilantro or other fresh herbs

You will need:

– 250 g of dry red beans; – 4 cups of ready-made vegetable broth; – 100 g of ripe tomatoes; – 1 carrot; – 1 pc. leeks; – vegetable oil for frying; – 1 teaspoon of dried cumin; – nutmeg; – bay leaf; – 2 tablespoons of soy sauce; – freshly ground black pepper.

Soak the red beans for a few hours, then drain and rinse. Peel carrots and leeks, cut into circles. Heat vegetable oil in a saucepan, add chopped vegetables. Fry them, stirring constantly. Scald the tomatoes with boiling water, remove the skin and remove the seeds. Finely chop the pulp and place in the pan. Add salt, bay leaves, freshly ground black pepper. Pour in a glass of broth and simmer until vegetables are soft.

Put the beans in a saucepan, pour in the remaining broth, add the cumin and cook the soup for about 40 minutes. Pour in the soy sauce, add the ground nutmeg and keep the soup on the fire for another 5 minutes. Then grind it with a hand blender. Serve red bean soup with toasted cereal toast.

You will need:

– 500 g canned red beans; – 1 stalk of celery; – vegetable oil for frying; – 1 onion; – 2 chicken breasts; – 2 cloves of garlic; – 1 tablespoon lemon juice; – salt; – ground black pepper; – 300 g spinach; – 0,5 teaspoon of dried thyme; – 100 g of parmesan; – parsley or dill.

You can use canned beans in your own juice to make a quick soup.

Prepare chicken broth. Rinse the breasts on the bone, cover with cold water, bring to a boil and reduce heat. Skim off the foam, add salt and cook until tender. Remove the breasts from the pan, cut the meat into cubes and set aside. Strain the broth.

Thinly chop the onion, chop the garlic, peel and chop the celery. Pour a few tablespoons of vegetable oil into a saucepan, heat and put prepared vegetables in it. While stirring, fry them until soft. Put the canned beans in a saucepan, cover it with three cups of chicken stock, add salt, dried thyme. Bring the mixture to a boil, reduce heat, and simmer for about 15 minutes. Then use a slotted spoon to remove about 2 tablespoons of beans from the soup for garnish.

Sort the spinach leaves, rinse, cut into strips and add to the soup pot. Transfer the chicken meat there and cook for another 7 minutes. Puree the soup with a blender, season with salt, sprinkle with freshly ground black pepper. Grate the Parmesan.

Pour the mashed potatoes into warmed bowls, in each place a small amount of whole cooked beans and sprinkle with grated cheese. Garnish each serving with parsley, cilantro or dill. Serve white or whole grain croutons separately.

You will need:

– 600 g of canned red beans; – 200 g of bacon; – 2 potatoes; – 2 large tomatoes; – 1 liter of ready-made broth; – 1 onion; – salt; – vegetable oil for frying; – freshly ground black pepper; – fresh celery …

Drain the canned beans, place the beans in a saucepan, and pour over the cooked broth. Bring to a boil, reduce heat, and simmer for about 15 minutes. Peel the potatoes, cut them into cubes and add to the beans. Season with salt and cook until potatoes are tender.

Peel, chop and fry the onion in preheated vegetable oil. Scald the tomatoes, remove the skin, finely chop the pulp and add to the onion. Fry until excess liquid has evaporated. Cut the bacon into thin strips. Fry them in a separate skillet until crisp.