Lenten soup with beans. Lenten bean soup - recipe with photo Bean soup for Lent

Lenten soup with beans has always been popular with our ancestors, as it gave strength for physical work and perfectly satisfied hunger. The huge amount of protein in these beans successfully competes with meat, and also contains a lot of vitamins. To make the soup especially tasty, it is worth considering some cooking secrets.

How to make lean bean soup?

Lenten bean soup can be prepared from different types: fresh green beans, frozen, canned, dry. And every time the dish turns out with a different taste and aroma. Experienced housewives try all the options to choose a dish for the whole family.

1. Thyme, basil, and coreander go well with beans.
2. The beans are soaked before cooking for up to 10 hours to prevent them from fermenting.
3. You only need to use cold water and then rinse.
4. Lean soup with beans should be salted at the end of cooking, otherwise the beans will not cook well.

The most famous dish is lean red bean soup; only dry beans are used for it; canned beans are not suitable. The most troublesome part of cooking is soaking the main product, but the preparation procedure is very simple, even inexperienced housewives can handle it. Beans are an extremely satisfying dish; the soup is served with croutons and a light salad.

Ingredients:

• beans – 350 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• tomato sauce – 120 g;
• potatoes – 3-4 pcs.;
• spices;
• water – 2.5 l.

Preparation

1. Pour the soaked beans with water and boil.
2. Cut the potatoes and add to the broth.
3. Chop carrots and onions, fry with tomatoes, add.
4. Cook for 15 minutes, add seasonings and salt.
5. Lenten bean soup should steep for 30-40 minutes.

Athletes and dieters are better off choosing lean white bean soup, since it is lower in calories than colored beans, is absorbed faster, and is even richer in fiber and contains sulfur, which has a positive effect on the condition of the skin and hair. And gourmets will love the Italian recipe - Tuscan soup.

Ingredients:

• beans – 300 g;
• cream – 100 g;
• carrots – 1 pc.;
• celery – 1 stalk;
• olive oil – 3 tbsp. l.;
• shallots – 1 pc.;
• garlic – 2 cloves;
• dry sage – 6 leaves.

Preparation

1. Boil the soaked beans.
2. Chop the onion and fry.
3. Add crushed garlic and simmer for 5 minutes.
4. Grate carrots and celery, add salt and seasonings.
5. Add half of the cooked beans and broth to the vegetables and sauté for 10 minutes.
6. Add sage.
7. Grind the mixture in a blender, pour with cream, add salt, and boil.
8. Lenten soup with white beans is sprinkled with parsley.

Not all housewives decide to cook Lenten, but this is an amazing dish. An important feature is bell pepper; it not only gives an original taste, but also makes the treat beautiful to look at. The soup is served with herbs and sour cream; rye croutons with garlic are a perfect complement to lunch.

Ingredients:

• potatoes – 3 pcs.;
• beans – 400 g;
• onion – 1 pc.;
• carrots – 0.5 pcs.;
• pepper - 0.5 pcs.;
• parsley – 1 bunch;
• water – 2 l.

Preparation

1. Cut the potatoes and boil until tender.
2. Chop onions and carrots and fry.
3. Cut the pepper into strips and chop the parsley.
4. Add beans, cook for 2 minutes.
5. Add roast, pepper, boil.
6. Parsley is placed in ready-made lean soup with green beans.

If time is very pressing, and family members are waiting for lunch, you can quickly prepare a very tasty lean bean soup from canned beans. The dish will turn out nourishing and aromatic; for originality, many housewives add turmeric, oregano or paprika, and season with not very spicy adjika.

Ingredients:

• potatoes – 3-4 pcs.;
• carrots – 2 pcs.;
• beans - 1 can;
• garlic – 1 clove;
• salt – 1 tbsp. l.;
• ground pepper – 0.25 tsp;
• bay leaf – 1 pc.;
• water – 1 l.;
• parsley - 1 bunch.

Preparation

1. Cut the potatoes and boil until tender.
2. Grate the carrots, fry them, add them to the soup along with a bay leaf.
3. Drain the liquid, add and boil.
4. Sprinkle with herbs.

Lenten soup with beans and mushrooms - recipe

Delicious lean bean soup is prepared with the addition of mushrooms. Both fresh and dried are suitable, white or saffron milk caps are especially good. Dry ones are poured with hot water for an hour, then boiled, the broth is suitable as a base for soup, and bean broth is diluted with it. You can use and, but they are added at the end of cooking.

Ingredients:

• beans – 250 g;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• mushrooms – 300 g;
• parsley – 1 bunch;
• water – 1 l.

Preparation

1. Chop the potatoes and add to the broth.
2. Fry onions with carrots and mushrooms, add to potatoes.
3. Cook the lean soup with beans and mushrooms for 20 minutes, then add salt and season with herbs.

Lenten soup with beans in tomato sauce, for which fresh tomatoes are taken, is called very original. They need to be peeled; to do this, the tomatoes are scalded with boiling water for 10 minutes and then poured with cold water. You can also use canned beans; you can also add pickled tomatoes, but at the end of cooking.

Ingredients:

• tomatoes – 4 pcs.;
• beans – 400 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomato paste – 400 g;
• garlic – 1 head;
• bay leaf – 2 pcs.;
• hops-suneli, black pepper – 0.5 tsp;
• cilantro, basil - 0.5 tsp.

Preparation

1. Chop the greens and tomatoes.
2. Chop the carrots and onions, crush the garlic, and simmer lightly.
3. Add tomato paste, boil, add tomatoes.
4. Transfer to boiling water and add beans.
5. Add salt, cook for 10 minutes, add spices and herbs.

Lenten soup with beans and rice

Peasant lean bean soup has long become popular on the menu of experienced housewives; this invention is attributed to the Italians, and it got its name for its very satisfying composition: beans, rice and potatoes at the same time and without meat, which significantly saved the budget. Hence the name, this lean bean soup is a very simple recipe.

Ingredients:

• beans – 400 g;
• potatoes – 2-3 pcs.;
• water – 3 l;
• rice – 0.25 tbsp;
• onion – 1 pc.;
• carrots – 1 pc.;
• flour – 1 tbsp. l.;
• greens - 1 bunch.

Preparation

1. Boil the soaked beans until tender.
2. Chop the potatoes and add to the beans.
3. Chop half the onion and carrots.
4. Place in soup along with washed rice and cook for 20 minutes.
5. Fry the other half of the onion and carrots, sauté with flour.
6. Add the roast to the soup, salt and pepper.
7. Cook for 10 minutes, season with herbs.

Lenten soup with beans and cabbage

If you want your lean, delicious bean soup to be thicker, you can add cabbage to it. This vegetable is very rich in vitamin C, inhibits the conversion of glucose into fat, and is useful for cardiovascular diseases, so this recipe for a diet is what you need: prepared without potatoes, with bell pepper.

Ingredients:

• cabbage – 200 g;
• pepper – 3 pcs.;
• tomatoes – 2 pcs.;
• water – 1 l;
• beans – 250 g;
• onion – 1 pc.;
• dill - 1 bunch.

Preparation

1. Boil the soaked beans.
2. Chop tomatoes, onions and carrots and fry.
3. Chop cabbage and pepper and sauté with vegetables.
4. Transfer to soup and boil.
5. Cook for 20 minutes.
6. Salt, add herbs and spices.

The Lenten menu is an excellent diversifier; to prepare it, the beans need to be soaked for at least 9 hours. You can add potatoes, bell peppers, tomatoes, but in the classic version only celery is used. The dish will be tastier if you add a little cream at the end of cooking.

Ingredients:

• beans – 300 g;
• celery – 300 g;
• carrots – 1 pc.;
• zira – 0.5 tsp;
• water – 1 l.

Preparation

1. Boil the soaked beans.
2. Grate carrots and fry.
3. Chop the celery and simmer with carrots for 5 minutes.
4. Add to soup, cook for 15 minutes.
5. Beat until pureed, add cream, cumin, and boil.

You can also cook a quick lean one, it will be less troublesome, although you will still have to soak the beans. Frying can be done either in a bowl or in a frying pan; experienced housewives advise adding the healthier Aldygei salt. The original taste is also provided by bean flour.

Ingredients.

Beans are a very tasty and healthy product that serves as a good source of easily digestible vegetable protein. Therefore, it is often used for preparing salads, first and second courses. In today's article we will take a closer look at several interesting options for lean bean soup.

To prepare such dishes, filtered water, mushroom or vegetable broth is usually used. Onions, carrots, potatoes and other vegetables are placed in it in a certain sequence. Depending on the chosen recipe, bell peppers, mushrooms and even sauerkraut are added to the soup. As for beans, they can be either dry or canned. In the first case, the legumes are pre-soaked in cold water and only then boiled with the remaining ingredients. Using canned beans can significantly speed up the process of preparing a hearty and tasty lunch.

To give the finished dish a pleasant aroma, various spices are added to it. Most often, turmeric, cilantro, cumin, coriander, basil or thyme are used for such purposes. And for greater satiety, it is often supplemented with pearl barley or rice.

Traditional option

The recipe for classic lean bean soup will be an excellent platform for culinary experiments. Therefore, any novice housewife should master it. To prepare this lunch you will need:

• 1.5 cups red beans.
• 2 medium carrots.
• Large onion.
• 4 small potatoes.
• 3 tbsp. l. olive oil.
• Salt, seasonings and herbs.

Preparing this soup should begin in the evening. The beans are soaked in filtered water and left for at least six hours. Then it is transferred to a deep saucepan, filled with clean liquid and cooked over minimal heat. After about forty minutes, potato cubes are added to it, and soon after that, carrots sautéed with onions are added. The contents of the saucepan are salted, sprinkled with aromatic seasonings and brought to full readiness. Hot lean bean soup, the calorie content of 100 grams of which is only 50 kcal, is infused under a lid and decorated with chopped herbs.

Option with champignons

The dish prepared using the technology described below has an extremely pleasant taste and a pronounced mushroom aroma. It does not contain a single piece of meat or animal fat. Therefore, it will surely appeal to vegetarians. To make lean bean soup for lunch, you will need:

• 4 small potatoes.
• 1 cup dry white beans.
• Large onion.
• 300 grams of fresh champignons.
• Salt, seasonings and herbs.

The beans are poured with cold water and left for several hours. Then they are transferred to a large saucepan, filled with clean liquid and boiled for forty minutes. Then pieces of potatoes, mushroom slices, chopped onions and chopped carrots are loaded into the future lean bean soup. All this is salted, sprinkled with aromatic seasonings and simmered on the stove turned on until all the ingredients are soft. Before serving, add chopped herbs to each serving.

Option with tomato paste

Adherents of a vegetarian diet can be advised to pay special attention to another simple recipe for lean bean soup. Red beans make a flavorful and nutritious dish, rich in plant protein. To cook a similar lunch, you will need:

• Large onion.
• Medium carrot.
• 200 grams of beans.
• Half a kilo of potatoes.
• 3 tbsp. l. tomato paste.
• Bay leaf, parsley, salt and refined vegetable oil.

Place chopped onion in a multicooker bowl greased with vegetable fat and lightly fry it. After a couple of minutes, grated carrots and potato pieces are sent there. After some time, tomato paste and pre-soaked beans are added to the browned vegetables. All this is poured with clean water, salted and seasoned with bay leaf. Prepare lean bean soup in a slow cooker operating in the “Stew” mode for sixty minutes. After this, it is infused under the lid and sprinkled with chopped herbs.

Option with sauerkraut

Using the method outlined below, you get a moderately spicy, slightly sour soup, equally suitable for both adults and children's menus. To prepare it you will need:

• 400 grams of dry red beans.
• 3 cloves of garlic.
• A kilo of sauerkraut.
• Large onion.
• 2 tbsp. l. refined vegetable oil.
• Salt and herbs (to taste).

The beans are soaked in cold water and then boiled until soft. As soon as it is almost ready, pre-stewed sauerkraut is added to it. Fried onions and garlic are also sent there. All this is salted, poured with a small amount of brine squeezed from the cabbage, and brought to full readiness. Immediately before serving, add chopped herbs to each serving.

Option with beets and red cabbage

Fans of hearty hot lunches will certainly like this recipe for lean bean soup made from canned beans. To play it you will need:

• 100 grams of red cabbage.
• 100 g potatoes.
• 100 grams of canned corn.
• 50 g onion.
• 150 grams of canned beans.
• 150 g beets.
• 2 liters of drinking water.
• Salt and green onions.

Finely shredded cabbage and potato cubes are loaded into a pan filled with the required amount of boiling water. All this is added with salt and cooked for five minutes. Then pour the chopped onion into a common bowl. After some time, pre-cooked beets, beans and corn are added there. All this is brought to readiness, infused under the lid and sprinkled with chopped feather onions.

Option with tomatoes and bell peppers

This lean canned bean soup has a moderately spicy taste and a delicate, creamy consistency. To cook it, you will need:

• 6 ripe tomatoes.
• 800 grams of canned red beans.
• Large bell pepper.
• Large onion.
• Medium carrot.
• 20 milliliters of olive oil.
• A clove of garlic.
• 30 milliliters of tomato paste.
• 4 drops Tabasco sauce.
• A liter of vegetable broth.
• A bunch of parsley, salt and a pinch of chili powder.

Chopped onions are fried in heated vegetable oil and then combined with grated carrots, blanched tomato pieces and bell peppers. All this continues to be sautéed and then mixed with tomato paste, crushed garlic and ground chili. After a few more minutes, the contents of the frying pan are transferred to a pan with bubbling vegetable broth. Half of the available beans are sent there and left to simmer over very low heat. After half an hour, all this is turned into puree and combined with the rest of the legumes. All this is salted, heated over low heat, seasoned with Tabasco sauce and sprinkled with chopped herbs. The aromatic lean bean soup is served hot along with white bread croutons.

Option with vegetable dressing

This tasty and healthy soup is made from dry white beans, which require a lot of pre-processing. Therefore, you need to start preparing it in advance. To avoid prolonging an already lengthy process, first make sure you have on hand:

• 200 grams of dry white beans.
• 3 potatoes.
• Medium carrot.
• A small onion.
• 3 ripe tomatoes.
• Fleshy bell pepper.
• 3 liters of drinking filtered water.
• Garlic, salt, herbs and refined vegetable oil.

The washed and sorted beans are poured with cold water and left for at least six hours. Then it is transferred to a deep pan, filled with clean liquid and boiled for sixty minutes. At the end of the designated time, peeled and diced potatoes are added to the beans. As soon as the root vegetable slices become soft enough, carefully place the frying mixture, consisting of chopped onions, grated carrots, bell pepper strips and pureed tomatoes, into a common pan. All this is slightly salted and brought to full readiness. At the very end, crushed garlic and fresh herbs are added to the soup. It is served hot with a piece of fresh white bread.

Step 1: Prepare the beans.

Of course, everyone knows that any type of bean is highly enriched with proteins, so today’s dish will turn out not only tasty and healthy, but also very satisfying, which is very necessary on days of any fast. First, you need to properly prepare the legumes so that they do not cause unpleasant fermentation in the intestines. So, we put them on the countertop, previously covered with a sheet of baking or parchment paper, and sort them out, removing any kind of debris, for example, dry twigs or pebbles. After this, put the beans in a colander, rinse, move into a deep bowl and fill with purified water so that it is 5-6 fingers higher. Leave this ingredient to infuse 7–8, or preferably 12 hours from evening to night. If we are preparing soup in winter, early spring or autumn, then we keep the legumes at room temperature, if in summer, then in the refrigerator.

Step 2: cook the beans.

After half a day, place the swollen beans in a colander and rinse thoroughly again. Then put it in a deep saucepan, fill it with the required amount of purified water and put it on medium heat. After boiling, using a slotted spoon, remove the gray-white foam - coagulated protein - from the surface of the bubbling liquid. Cook the beans, covered, until almost done. about 1 hour. As you can see, the duration of this process may vary depending on the infusion time, as well as the variety and quality of the legumes.

Step 3: Prepare the remaining ingredients.

While the main ingredient is boiling, we work on the others, using a sharp kitchen knife to peel all the necessary vegetables. We wash them thoroughly, dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Cut the potatoes into cubes about 2.5 centimeters in size, throw them into a deep bowl and fill with running water so that they completely cover, now they will not darken before use.

Chop the onion into cubes or strips 5 to 6 millimeters thick.

We chop the carrots in the same way or chop them on a medium or coarse grater. After that, we put the remaining components of the dish on the countertop and move on.

Step 4: prepare vegetable dressing for lean bean soup.

Without wasting a minute, put a frying pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a few minutes, place the chopped onion in this bowl and saute it for 2-3 minutes until transparent, periodically loosening it with a wooden or silicone kitchen spatula. After that, we send carrots to it and fry them together for about 4–5 minutes until the last softness. Then add tomato paste, a couple of tablespoons of water to the dressing, mix everything thoroughly, keep it on the stove for another 2 minutes and set aside until ready to use.

Step 5: bring the lean bean soup to full readiness.

When the beans are half-cooked, that is, they become quite soft, add chopped potatoes to them and cook them together 20 minutes. Then add vegetable dressing made from onions, carrots and tomato paste to the almost finished soup.

Season the already aromatic dish to taste with salt, ground black pepper and bay leaf. Gently mix everything with the same slotted spoon and cook the food some more 5–7 minutes. Then turn off the stove, cover the pan with a lid and after 10–15 minutes Let's start tasting!

Step 6: serve lean bean soup.

After cooking, lean bean soup is infused, then, using a ladle, poured into bowls in portions and, if desired, crushed with fresh finely chopped dill, parsley, cilantro, basil or green onions. This miracle is placed hot on the dinner table along with something refreshing, for example, salad, marinades or pickles, and, of course, bread is an obligatory satisfying attribute, although crackers or toast are also suitable. Cook with love and enjoy delicious food even on fasting days!
Bon appetit!

For people who observe dry eating days, you can add undercooked onions and carrots to the soup, and add tomato paste, having previously diluted it in water along with refined vegetable oil;

Some housewives replace tomato paste with fresh blanched finely chopped tomatoes or thick homemade tomato juice;

Sometimes a few tablespoons of fried wheat flour are added to the dressing, this makes the consistency of the soup thicker, richer and somewhat reminiscent of gravy;

Very often, 5 minutes before the soup is completely ready, the soup is seasoned with garlic squeezed through a press and fresh finely chopped herbs.

Cooking lean bean soup from canned beans is very easy and simple; my recipe with photos will show you how. You won’t need meat broth for the soup, which means the cooking time will immediately be reduced by 30-40 minutes. cooks for 20-30 minutes, pork and beef take twice as long. But lean soup with vegetables is ideal for instantly preparing a hot first course for your family. For today's soup we will need canned beans in tomato sauce. These beans are tasty and have a wonderful aroma and color. In addition, the tomato filling will just make the soup appetizing in color. We will add vegetables to the soup that are always allowed during fasting: potatoes, onions, carrots, garlic.




Necessary products for 2.5 liters of water:
- 200 grams of canned beans in tomato sauce,
- 150 grams of potatoes,
- 1 medium onion,
- 1 small carrot,
- 1 clove of garlic,
- 1 dried bay leaf,
- 30 grams of vegetable oil,
- salt to taste.

Recipe with photos step by step:

Immediately put a pan of water on the fire, as soon as it boils, add the potatoes, already cut into medium cubes. Cook the potatoes for 15 minutes, add a little salt.




For the soup we use carrots, onions and garlic: chop all the vegetables. You can cut them into cubes, but I just grate the carrots.




Place the vegetables stewed in vegetable oil into the soup, cook over low heat and at a low simmer.




When the potatoes are completely cooked. Even some of it will boil down (thus the soup will be more velvety and rich), add the beans to the soup along with the tomato sauce.






Add a bay leaf to the soup, cook for 5 minutes and turn off the heat. Cover with a lid and let sit for 20 minutes.




Pour the finished lean bean soup from canned beans into plates. Bon Appetite!
I also recommend preparing

During Lent or other Lents, I try to cook lenten dishes more often, even if sometimes it is not possible to follow all the canons of Lent in terms of nutrition. The peculiarity of this soup is the small amount of time it takes to prepare it, because we will use ready-made, canned beans.

Lenten soup with canned beans very often helps me out as a first course during this period. However, my other favorite soup also adds variety to our Lenten menu.

Let's prepare ingredients for lean bean soup with canned beans. The color of the beans does not matter. You can add your own favorite herbs and spices.

Peel the potatoes and cut them into small cubes. Pour 1 liter of water into the pan, let it boil and put the potatoes in it. Cook the potatoes for about 10 minutes after the water boils again.

I will prepare a thick soup. If you want a thinner soup, add 1.25 ml of water instead of just one for 2 servings.

Place the canned beans in the pan with the potatoes along with the liquid the beans were in.

At this stage, we can add spices and salt the broth, since sometimes the liquid from the beans can be salty.

Meanwhile, prepare the soup dressing. To do this, cut the onion into small cubes and grate the carrots on a medium grater. Heat vegetable oil in a frying pan and fry vegetables until soft, 5-7 minutes.

Add chopped tomatoes in their own juice to the pan with the fried vegetables and cook the dressing for another 10 minutes.

Transfer the prepared dressing to the soup.

Finely chop the fresh parsley with a knife and add to the soup. Remove the pot of soup from the heat and let it sit for 10 minutes.

Pour the finished lean soup with canned beans into portioned bowls and serve.

Bon appetit!

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