Bean soup recipe without. Bean soup: the best recipes. Bean soup with pork

08.02.2022

Bean soup is a hearty, nutritious first course. The recipe for bean soup can be found on the menu of almost any nation in the world. Soups with beans will pleasantly surprise you with a variety of options! They are able to saturate the body no worse than any meat dish, while all vitamins and useful elements are stored in beans even after heat treatment. Nutritionists recommend including this product in your diet in any form at least once a week. For example, cook bean soup, this is an ideal dish for those who watch their weight and love to eat deliciously. Today we will tell you how delicious and easy to cook soup with beans.

Health Benefits of Bean Soup

Bean soup (red and white) is able to normalize blood pressure and sugar levels, cure gastritis, eliminate some problems with the gallbladder and liver. Bean soup is indicated for pregnant women, as the beans contain a lot of iron and folic acid, which is necessary for the normal development and growth of the fetus. Soup with beans should be included in the diet menu. After all, the product is low in calories and promotes weight loss.

Should you soak beans at all?

The peculiarity of preparing any dish from dry beans is that it must first be soaked for several hours. This is an important rule that will allow you to cook not only a tasty, but also a healthy dish, without unpleasant consequences. All harmful substances will go into the water, including complex sugars that make it difficult to process beans, causing discomfort.

To begin with, the beans must be thoroughly washed, sorted, and shriveled and damaged beans removed.
Now you can move on to soaking. There are two ways to do this.

First way- prolonged soaking. Place the beans in a large container and cover with water. Let it stand for 8-10 hours (as little as possible, you should be guided by the beans - it should increase by 2-3 times). During this time, you need to drain the water several times. If you soaked overnight, then add soda to the liquid, at the rate of 0.5 teaspoon per 0.5 liter, to prevent the liquid from souring.

prolonged soaking destroys the oligosaccharides contained in beans, which cause gas formation.
beans do not burst during cooking, which is essential if you are cooking bean soup;
the taste of the finished beans, which were soaked in this way, has a more pronounced and delicate taste.
you need to plan the preparation of the dish;
time-consuming process - you need to change the water;
soaking causes discoloration of the beans.

Second way- quick soak. Pour the washed beans into a large saucepan, pour water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let stand in hot water for 1 hour. After that, continue cooking.

Advantage of the method: fast, no need to plan the preparation of the dish in advance.

beans often burst;
the taste is not as rich as beans that have been soaked for a long time (but they absorb spice aromas better).

If you plan to cook the dish for a long time - about 4 hours, then soaking can be skipped altogether. But you will have to cook on low heat, making sure that the liquid does not escape.

Red beans can also be cooked without soaking, and to speed up the process, you need to add 1 tablespoon of cold water to the pan every 5 minutes. As a result, it will be ready in about 2 hours. Canned beans are only washed.

After soaking, the beans are ready for further cooking.

Canned and green beans do not need pre-soaking.

How to cook beans

After soaking, drain the water and rinse the swollen beans in running water. Then put it in a large saucepan and fill with water so that it completely covers the beans. Bring water to a boil and add a tablespoon of sunflower or olive oil to reduce foam.

Cook the beans over low heat. You may need to add water to the pot from time to time during the cooking process. Depending on the type of beans, their shelf life and the hardness of the water, the cooking time can be from 0.5 to 2.5 hours.

During cooking, do not interfere, and the pan does not need to be covered with a lid.

To see if it's done, mash one piece with a fork or your fingers. Ideally, the beans should be soft but not mushy. If the beans are still crunchy, then leave them to cook further and check for doneness every 10 minutes.

Bean soup - cooking secrets and recipes

Classic bean soup recipe

Ingredients:

300 grams of red beans;
Potato tubers - 3-4 pieces;
1 carrot;
Onion - 1 piece;
1 liter of beef or chicken broth;
Tomato paste - 70 grams;
Salt - according to your preference and taste;
Condiments and spices;
Vegetable oil;
Sprigs of fresh dill and parsley - 5 pieces.

Cooking method:

We place the pot with the broth on the stove, add another 1-1.5 liters of water there and heat it up. As soon as the liquid begins to boil, drain the water from the beans and put it in the broth. Boil for 30-40 minutes. Remove the skin from the potatoes, wash and cut the tubers into slices. Remove the skin from the onion and cut into small squares. We wash the carrots, remove the dirt and cut into strips. We put a brazier with vegetable oil on the gas and first pour the onion pieces there. Fry for a couple of minutes until golden. Next, put the carrot sticks there and fry for about 3-4 minutes, until the carrot pieces become soft. We season everything with tomato, add some salt, add spices and seasonings. All you need to mix and simmer the components for another 4-5 minutes over low heat. After half an hour of cooking the beans, we start the potatoes and boil for about 10 minutes. Then we start the vegetable frying and mix the soup. Boil for another 20 minutes. Rinse the greens and cut into small pieces. About 5 minutes before the end, sprinkle the surface of the soup with herbs.

Vegetable soup with beans

After reading the beneficial properties of red beans, I got the feeling that I was going to cook soup from the best vitamins. Judge for yourself, it contains vitamins of group B and vitamin C. Half of the periodic table is collected in this bean, and it also contains a lot of fiber. Thus, having prepared soup, you can not only have a tasty and satisfying meal, but also replenish the body with vitamins.

Ingredients:

¾ cup red beans
4 potatoes
2 carrots
1 head of onion
green onion feathers

Cooking:

Soak the beans overnight, drain the water. Rinse, pour 1.5 liters of cold water and cook for 40 minutes over moderate heat. Salt. Peel potatoes and carrots, cut into cubes. Chop the onion. Add the prepared vegetables to the beans and cook for another 20 minutes. Sprinkle chopped green onions over bowls.

Chicken soup with beans

Ingredients:

400 g chicken fillet
100 g white beans
2 carrots
1 head of onion
1 bay leaf
2 garlic cloves
parsley

Cooking:

Soak beans overnight, drain and rinse. Pour 2.5 cups of cold salted water, boil with bay leaf for 30 minutes. Remove the leaf, put the beans in a colander. Cut the chicken into portions, pour 1 liter of cold water, bring to a boil, remove the foam, salt, cook under the lid. After 10 minutes, add carrot cubes and chopped onions, cook for another 10 minutes. Add prepared beans, chopped greens and garlic passed through a press. Cook for 2 more minutes.

Potato soup with beans

Ingredients:

600 g potatoes
100 g red beans,
1 ½ l chicken broth,
100 g carrots
1 onion
1 tablespoon vegetable oil
parsley,
Bay leaf,
ground black pepper,
salt.

Cooking method

Sort the beans, rinse thoroughly, pour cold water over and leave for 4 hours, then drain the liquid. Put the beans in a boiling broth, salt and simmer until soft. Wash potatoes, peel, cut into strips and add to beans. Peel the onion, chop and fry in hot vegetable oil until golden brown, then combine with grated carrots and keep on medium heat for another 2-3 minutes. Put the resulting dressing into the soup, salt, pepper, add bay leaf and cook until tender. Then pour into portioned plates and sprinkle with finely chopped parsley.

Mushroom soup with beans

Ingredients:

300 g boletus
150 g white beans
2 carrots
1 potato
herbs and salt to taste

Cooking:

Soak beans overnight, rinse. Wash mushrooms, cut. Mushrooms and beans pour water, cook for 30 minutes, removing the foam. Salt. Add sliced carrots. After 10 minutes, add peeled and chopped potatoes, salt. Boil until cooked for about 15 minutes, at the end add chopped herbs.

Soup with beans and leeks

Ingredients:

200 g beans
celery root,
2 carrots
2 parsley roots
2 heads of onions,
1 stalk leek,
3 art. l. olive oil,
2-3 sprigs of parsley,
1 garlic clove
1 pinch dried herb mixture
salt to taste

Cooking:

Rinse the beans, soak for 2-3 hours. Wash and peel the vegetables. Onions, carrots, parsley cut into 4 parts, but not completely. Pour beans with cold water, cook until half cooked. Prepare vegetable broth. Add chopped carrots, onions, celery and parsley root to the beans, pour 1 tbsp. l. olive oil. Cook for 20-25 minutes. Cut the remaining onion into cubes, then fry in a pan with the remaining olive oil until golden brown. Cut the remaining celery, carrots into small strips, garlic, parsley root into thin rings and add to the onion. Pour in 2 tbsp. l. broth, cover, simmer for 3-4 minutes, stirring occasionally. Cut the leek into rings and put into the soup. Bring to a boil and remove from heat. Finely chop the parsley. Pour the finished soup into bowls and put chopped parsley in each.

Soup Minestrone

Ingredients:

150 g of white, green and red beans;
two liters of broth;
fresh tomatoes - 200 g;
half a bunch of dill and parsley;
dried Italian herbs, salt and black pepper;
4 garlic cloves;
50 ml olive oil;
smoked brisket - 300 g;
a bunch of fresh basil;
100 g small vermicelli.

Cooking method

Make cuts on the tomatoes, dip them for a minute in boiling water, then in cold water, remove the skin. Cut tomatoes in half, remove seeds. Cut the pulp into pieces.
Cut off the tails of the string beans, chop them into small pieces.
Slice the brisket. Clean the onion and chop.
Put the brisket slices on the bottom of a thick-walled pan, fry on both sides, put the chopped onion on them, then fry.
Boil white and red beans until tender. Put in a saucepan with onions, add the capsicum here, pour in a little broth and simmer over low heat for about 20 minutes. Then pour in the rest of the broth. Keep in mind that minestrone is a fairly thick soup, so adjust the amount of broth yourself.
Pour the vermicelli into the soup, salt, season with pepper and cook the soup for ten minutes.
Pound chopped basil with garlic in a mortar. At the end of cooking, add the spice mixture to the soup.

Milk soup with beans

Cooking time: 45 min. Servings Per Container: 3. Vitamins: A, B1.

¼ cup white
beans
5 st. l. milk
2 glasses of water

Cooking:

Sort the beans and wash them well.
Then you need to drain some water.
Cook over low heat until tender.
Let the beans cool, then grind in a food processor until mushy.
Warm up milk.
Add a little salt to the beans, and then pour in the preheated milk, bring to a boil over low heat.
Top milk soup can be decorated with pre-chopped herbs.

It will ensure the removal of toxins and improve the functioning of the gastrointestinal tract panthenolic acid, which is found in champignons, avocados, peas, lentils, chicken liver.

Delicious Canned Bean Soup Recipes

Soup with beans and eggplant

A healthy low-calorie vitamin dish. Ideal for vegetarian and lean meals. This recipe will come in handy if you want to cook something light.

Prep Time: 50 mins Servings: 10

Ingredients:

1 can (240 g) canned red beans
100 g fresh champignons
1 eggplant
1 sweet bell pepper
1 carrot
1 red onion
1 celery stalk
2 liters of water
30 ml vegetable oil
1 tsp hops-suneli
1 tsp ground coriander
½ tsp cumin (jeera)
bunch of cilantro
fresh red hot pepper - to taste
freshly ground black pepper - to taste

Cooking:

Cut the onion, celery, bell pepper, eggplant into strips. Cut carrots into half rings. Wash the mushrooms, peel (young mushrooms can be used unpeeled). Cut into four parts. Pour vegetable oil into a saucepan. Fry carrots for 5-7 minutes. Add the rest of the vegetables and chopped mushrooms to the pot. Fry 10 min. Pour in water, bring to a boil. Lay out the beans. Boil 30 min. Salt, pepper. Add spices, finely chopped cilantro and hot peppers to the finished dish.

Soup with beans and zucchini

Ingredients:

Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 2 pcs.
Zucchini - 1 pc. (small)
Vegetable broth - 1.5 l (or water)
Vegetable oil - 2 tbsp. l.
Canned beans - 400 g (one can)
Tomatoes in own juice - 150 g chopped
Thyme - 0.5 tsp dried
Oregano - 0.5 tsp dried
Salt - to taste
Black pepper - to taste

Cooking:

Finely chop the onion. We cut the potatoes into cubes. Cut the zucchini in half lengthwise, then into quarters lengthwise, and then across into thin slices. Cut carrots in half lengthwise, then thinly across. Heat 2 liters over medium heat. rast. oil and sauté the onion for 2-3 minutes until fragrant and translucent. Add potatoes to the onion, salt and pepper, then fry for 2-3 minutes. From the pan we transfer the vegetables to the pan, pour the prepared broth or water. We put on a strong fire. In a frying pan from under the onions and potatoes, fry the carrots and zucchini in the oil remaining there for 2-3 minutes, stirring occasionally. Then we transfer them from the pan to the pan. Rinse the babas and add to the pot. Then tomatoes (do not drain the juice). Next add oregano and thyme. When the soup boils, reduce the heat to low, cover with a lid, cook for 10-15 minutes. Taste the soup and season with salt and pepper to taste. Turn off the heat, leave the soup on a hot stove for half an hour.

Soup with beans, tomatoes and peppers

Ingredients:

500 g canned white beans
4 fleshy tomatoes
3 green bell peppers
2 heads of onion
2 garlic cloves
a pinch of ground coriander
red ground pepper

Cooking:

Scald the tomatoes with boiling water, turn into a puree with a blender. Remove seeds from peppers, cut into strips. Fry chopped onions in oil for 2 minutes, add prepared tomatoes, simmer for 7-8 minutes. Prepared peppers, beans pour boiling water, cook for 10 minutes. Salt, add stewed tomatoes with onions. Season with pepper, coriander, add the garlic passed through the press, cook for another 3-4 minutes.

Bean soup with spinach

Ingredients:

300 g canned white beans
200 g spinach
2 carrots
2 potatoes
1 head of onion
100 g cheese
2 tbsp. tablespoons of vegetable oil
spices to taste

Cooking:

Peeled, diced potatoes, pour boiling water over the beans, then cook for 10 minutes. Fry the chopped onion in oil for 3 minutes. Add coarsely chopped spinach and peeled, grated carrots. Cook 8-10 minutes. Add stewed onions, spinach, carrots to the soup, season with spices, salt. Cook for 2 more minutes. Sprinkle soup in bowls with grated cheese.

Sorrel soup with beans and egg

Ingredients:

200 g sorrel
200 g canned white beans
1 head of onion
2 carrots
2 eggs
sour cream
ground black pepper

Cooking:

Boil eggs, peel, cut into halves. Fry peeled and chopped carrots, onions for 7 minutes in oil. Add beans, pour boiling water, salt. Add coarsely chopped sorrel, cook for another 7 minutes. In bowls, season the finished soup to taste with pepper, add sour cream to each, place half a boiled egg.

Methods for making soup with beans in a slow cooker

Soup with beans on ribs

Products

Pork ribs: 250 g.
Medium-sized potatoes: 5-6 pcs.
Carrots: 1-2 pcs.
Onion: 1 pc.
Beans: 1 cup.
Tomato sauce: 2 tbsp. l.
Salo fresh or salted: 50 g.
Garlic: 2 cloves.
Greens: 1-2 tbsp. l. (parsley, dill, celery, basil).
Water: 6-7 glasses.
Salt: ½ tsp.

How to cook

Pour hot water over the beans and leave for 6-7 hours. Cut the fat into small cubes, then fry in the BAKING mode for 10 minutes. Rinse the ribs, then separate them from each other. Fry the ribs with bacon in the BAKING mode for 20 minutes. Coarsely grate carrots. Finely chop the onion. Add onions, carrots to the ribs, fry in the BAKING mode for 10 minutes. Cut potatoes into cubes. Add potatoes to the ribs, in the BAKING mode, fry for 10 minutes. Add beans. Add water. Add salt, tomato sauce. Cook the soup in the STEW mode for 60 minutes. 10 minutes before the end of the program, finely grated garlic and herbs.

How to save time

Instead of fat, you can take ready-made pork fat or refined vegetable oil in the amount of 2 tbsp. l. You can use canned beans. It must be washed thoroughly. Instead of fresh garlic, you can use ready-made granular - 1 tsp.

If you need a less spicy soup, reduce the amount of garlic to 1 clove or ⅓ tsp. granulated. Then only a delicious aroma will remain, and the sharpness will go away. It is better to add fresh herbs to the finished soup, and boil dry ones for 10 minutes, as stated in the recipe.

Soup with beans and smoked meats

Bean soup can be prepared with a variety of ingredients and ingredients. But personally, I really like the combination of beans, tomatoes and a slight smack of smoked meats. In order to achieve this effect, you need to add salami or any other raw smoked sausage to the soup, as well as bacon, smoked brisket or other smoked meats to your taste.

Cooking time: 3 hours Number of servings: 6

1 bulb
2 carrots
2 potato tubers
250 g smoked meats (sausages, ham, brisket, etc.)
1 can canned red beans
20 ml vegetable oil 1 tbsp. l. tomato paste
1 tsp dried basil
Chopped greens for serving

For the broth:

400 g beef
1.5 liters of water
parsley root
1 carrot
3 bay leaves
5-6 black peppercorns

Cooking:

Boil the meat broth in the "Extinguishing" mode. Strain, then return to the cleaned bowl of the multicooker, salt to taste.
Peel onions and carrots, cut into thin strips (carrots can be grated). Cut potatoes into cubes. Cut smoked meats into small slices or straws. Drain liquid from beans.
Saute onions and carrots in vegetable oil until soft.
Put the frying, potatoes, smoked meats and beans in a bowl with broth, add tomato paste, dried basil. Cook in the “Extinguishing” mode for 1 hour. At the end of cooking, add salt to taste. Sprinkle with herbs when serving.

Soup with beans yu and bell pepper

Ingredients:

300 g beef,
100 g white beans,
3 potatoes
1 onion
1 carrot
1 bell pepper (small)
1 bay leaf,
1 tablespoon of olive oil,
3-4 liters of water,
spices (any)
parsley,
salt.

Cooking:

Soak the main ingredient for 1 hour in cold water. Cut the meat into small portions. Clean the vegetables. Cut carrots, onions and potatoes into small pieces. Pour oil into the multicooker pan, add onions, carrots, then fry in the “Baking” mode for 15 minutes. When the mode is over, add meat, potatoes, beans, water, salt, pepper, spices (any), bay leaf, turn on the “Stewing for 90 min. After the end of the mode, let the soup brew a little. Garnish the finished soup with chopped parsley.

Do not salt white and red beans before cooking. Otherwise, the finished product will be tough.
In the refrigerator, you can store beans cooked until half cooked for up to three days, but in the freezer - about 6 months.
If canned beans are used, they do not need to be pre-treated.
The product can be used to prepare various dishes. It is combined with garlic, onions, peppers, tomatoes, various herbs.

Bon appetit!

Step by step cooking bean soup (classic recipe):

Soak the beans first, following the tips above.
Then fill the beans with water and put on the stove to cook.
Wash the meat, cut into pieces, fill with water and cook after boiling over low heat.
Peel one carrot and cut into half rings.
Peel potatoes and cut into cubes.
Add vegetables to broth when ready.
Peel the second carrot and onion, finely chop and fry in a frying pan with oil.
Send the roast to the pan, 10 minutes after laying the potatoes.
Boil the soup for 20 minutes and season it with salt, ground pepper, bay leaf.
Soak the soup on the fire for 5 minutes, remove from the stove and leave to infuse for another 15 minutes.
Serve the first course to the table with crackers, croutons or bread.

Using canned food for cooking soup will significantly reduce the cooking time of the dish. And if the broth is prepared in advance, then the time will generally decrease significantly. At the same time, this dish will perfectly relieve fatigue after a working day and replenish the body with a lot of vitamins.

Ingredients:

Potatoes - 2 pcs.
Canned beans - 1 can
Carrot - 1 pc.
Bulb - 1 pc.
Chicken broth or water - 2 l
Tomato puree - 2 tbsp.
Flour - 1 tsp
Spices - to taste
Salt - 1 tsp or to taste

Step by step cooking bean soup from canned beans:

Peel potatoes and cut into large cubes.
Fill it with water and boil until half cooked for 10 minutes.
Peel the carrots and onions, chop finely and sauté in a frying pan in oil until a light golden color appears.
Add the sautéed vegetables to the pot.
Pour in the chicken broth and simmer for 5 minutes.
Strain the beans through a fine sieve and add to the pot.
Then pour in the tomato paste.
Season the soup with salt and pepper.
To thicken the soup, pour the flour through a sieve and mix well.
To make the soup more flavorful, leave it to infuse for 15 minutes with the lid closed.

In late autumn and frosty winter, homemade bean soup will perfectly warm up. There will definitely not be anyone indifferent to such a rich, satisfying, lightly spiced dish.

Ingredients:

Smoked products (ribs, brisket, loin, chicken wings) - 0.5 kg
Beans - 300 g
Carrot - 1 pc.
Onion - 1 pc.
Bulgarian pepper - 1 pc.
Tomato paste - 100 g
Salt - 1 tsp or to taste

Step by step cooking bean soup with smoked meats:

Soak the beans and soak for at least 3 hours.
Then turn it over on a sieve, rinse and fill with fresh water.
Boil beans for 20 minutes and add smoked meats.
Continue cooking until the beans are soft. Then add peeled and diced potatoes. Boil it for 15 minutes.
Peel the sweet pepper from seeds with partitions and cut into strips.
Saute bell peppers, onions and carrots in vegetable oil in a frying pan.
When the frying is ready, add the tomato paste and fry for 1-1.5 minutes.
Transfer the vegetable mass to the soup, season with salt, spices and herbs.

Red bean soup with sausages is an express soup that cooks very quickly. Since the recipe uses canned beans ready to eat, and sausages do not require long-term heat treatment.

Ingredients:

Sausages - 0.5 kg
Carrot - 1 pc.
Onion - 1 pc.
Canned red beans - 2 cans
Potatoes - 2 pcs.
Salt - 1 tsp or to taste
Black ground pepper - a pinch
Vegetable oil - for frying

Step by step cooking bean soup with sausages:

Peel the potatoes, cut into pieces and dip into boiling water.
Peel the onion and cut into half rings.
Peel the carrots and grate on a coarse grater.
Fry carrots and onions in vegetable oil in a frying pan.
Send the roast to the pan.
Next, put the beans from the jar and bay leaf.
Salt, pepper and boil the soup until almost cooked.
10 minutes before the end of cooking, put the chopped sausages.
Boil the soup for 1 minute and turn off the stove.
Leave the soup to infuse for 10 minutes and pour it into bowls.

Delicious bean soup with mushrooms is a real storehouse of protein and other useful trace elements. And since mushrooms are used for the recipe, the soup turns out to be lean, which means it is suitable for fasting people.

Ingredients:

White beans - 200 g
Champignons - 400 g
Carrot - 1 pc.
Onion - 1 pc.
Tomato paste - 2 tbsp
Salt - 1 tsp or to taste
Black ground pepper - a pinch
Vegetable oil - for frying

Step by step cooking bean soup with mushrooms:

Wash the mushrooms, cut into pieces and fry in a pan.
Peel the carrots and onions, chop finely and sauté in a pan with vegetable oil.
Put the fried vegetables and fried mushrooms in a saucepan.
Drop the beans on a sieve to drain all the brine and send to the pan.
Fill everything with water and add tomato paste.
Season the soup with salt and ground pepper and simmer for 10 minutes.

Soup with beans in a slow cooker will help out busy housewives. Since this appliance will allow you not to spin at the stove, but to prepare a tasty and satisfying meal with minimal time and effort.

Ingredients:

Lamb without bones - 400 g
Canned red beans - 1 can
Potatoes - 4 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Vegetable oil - for frying
Ketchup - 4 tablespoons
Bay leaf - 2 pcs.
Black ground pepper - a pinch
Salt - 1 tsp or to taste

Step by step cooking soup with beans with lamb in a slow cooker:

Wash the lamb, cut into small cubes, put in a multicooker bowl and fry in vegetable oil for 10 minutes, turning on the “Frying” mode.
Peel and cut potatoes, onions and carrots: potatoes with carrots into strips, and onions into small cubes.
Send onions and carrots to the meat in a slow cooker, salt and put a bay leaf.
Top with potatoes and canned red beans along with the brine.
Add ketchup and fill everything with water. Adjust the amount of water yourself, depending on the desired thickness of the soup.
Add spices and salt to the dish.
Close the multicooker with a lid and turn on the “Extinguishing” mode.
Cook the soup for 45 minutes, then taste and adjust if necessary.

Bean soup is a very tasty and satisfying dish. In addition, it contains many useful substances. Despite the fact that bean soup is considered a Russian dish, it is also cooked in France, Italy and other countries.

This article contains a detailed recipe that will help you prepare a delicious and flavorful bean soup that even the pickiest family members will love in the future.

Bean soup has one big drawback - it takes a very long time to cook. In order to shorten the cooking time of the soup, you should soak the beans for several hours. If possible, you can soak the beans overnight, it will be even better.

Cooking bean soup

In order to cook delicious hot bean soup, you will need the following ingredients:

Meat 600 g
Tomato paste 6 tbsp. spoons
Potatoes 4 pcs.
Carrot 2 pcs.
Onion 1 pc.
Vegetable oil
Celery
Green onion, dill, parsley
Salt pepper
Spices

Cooking

If you do not have time to soak the beans, then there is a way out of this situation. You can buy canned beans at the store. It will boil quickly in a saucepan, add it 15 minutes before the end of the soup.
In order to add an unusual flavor to the soup, add some smoked meats to the pan along with the fry. It is best to use chicken breast. Separate the meat from the bone, cut into small cubes and add to the soup.
If you use purchased meat for cooking, it is better to drain the first boiling water. With it, most of the antibiotics that the living creatures fed on will go away. If you use homemade meat, then you can not drain the water.
After you have added frying to the soup, it should be boiled over low heat, under no circumstances bring it to a strong boil, the soup will be most delicious when it is not boiled, but languishing over low heat.
In order to reduce time, the soup can be cooked without broth if you have pre-boiled meat. Cut it up and add it to the fry.
Recently, restaurants are increasingly serving creamy bean soup. A blender is used to prepare it. To do this, you should add boiled beans and potatoes to the pan, add water and, by pressing a button, turn everything into mashed potatoes. At the last stage of cooking, add a little cream.
There are many recipes for bean soup. Cooks are not afraid to experiment with this dish. Many add nuts, raisins, various exotic spices. The soup is original and tasty.

But first, let's look at how to prepare the beans for cooking. It is known that beans are a product that requires pre-soaking according to certain rules, and it is better to know the rules - this will greatly facilitate efforts and improve results.

How to soak beans - 2 ways

To begin with, the beans must be thoroughly washed, sorted, and shriveled and damaged beans removed.
Now you can move on to soaking. There are two ways to do this.

The first is a long soak. Place the beans in a large container and cover with water. Let it stand for 8-10 hours (as little as possible, you should be guided by the beans - it should increase by 2-3 times). During this time, you need to drain the water several times. If you soaked the beans overnight, then add soda to the liquid, at the rate of 0.5 teaspoon per 0.5 liter, to prevent the liquid from souring.

Advantages of the method:

prolonged soaking destroys the oligosaccharides contained in beans, which cause gas formation.
beans do not burst during cooking, which is essential if you are cooking bean soup;
the taste of the finished beans, which were soaked in this way, has a more pronounced and delicate taste.

Flaws:

you need to plan the preparation of the dish;
time-consuming process - you need to change the water;
soaking causes discoloration of the beans.

The second way is a quick soak. Pour the washed beans into a large saucepan, pour water in a ratio of 1 to 3, bring the liquid to a boil and turn off the gas. Let the beans soak in hot water for 1 hour. After that, continue cooking.

Advantage of the method : fast, no need to plan the preparation of the dish in advance.

Flaws:

beans often burst;
the taste is not as rich as beans that have been soaked for a long time (but they absorb spice aromas better).

If you plan to cook the dish for a long time - about 4 hours, then soaking can be skipped altogether. But you will have to cook on low heat, making sure that the liquid does not escape.

After soaking, the beans are ready for further cooking.

General rules for cooking beans

Pour it into a large saucepan, as it needs a lot of liquid, and it expands when cooked.

Pour in cold water at a ratio of 1 to 3 and 1 tablespoon of vegetable oil to reduce foaming during cooking and increase the temperature of the liquid. Please note that the beans are poured with both cold and hot water (depending on the recipe).

Bring the contents of the pot to a boil and reduce the heat to medium to low. As the water boils, the water will evaporate and the beans will expand, so you may need to add some water.

Do not cover the pot with a lid so that the beans do not darken during cooking.

After 40 minutes, start checking the condition of the beans - pull out 3 things, if they are soft, then it is ready, if at least one is hard, cook further. Indeed, in its raw form, it contains dangerous substances for humans. Repeat the procedure every 10 minutes.

To reduce bitterness and speed up cooking, you can change the water in the pan after an hour.

Salt should be thrown in about 10 minutes before you plan to turn off the gas, as it slows down the cooking process.

If the beans are part of the soup, then you need to boil them until half cooked, drain the liquid and continue to cook with the broth.

If the dish involves the presence of raw meat, then they begin to cook it together with beans. But other ingredients that do not need long-term heat treatment or harm (some vegetables, herbs, cooked meat) are thrown shortly before the soup is ready.

Do not add acidic ingredients such as vinegar or tomato paste until the beans are soft or they will split.

Bean lean soup with olives

In Greece, bean soup is called "the food of the poor" (as we have potatoes) for its satiety and unpretentious ingredients. Without such a lean soup, Greek cuisine is unimaginable just like Ukrainian or Russian cuisine without borscht. In winter and on cold autumn days, every housewife will certainly serve it on the table at least once a week.

Ingredients for the recipe for 4 people:

500 g medium white beans
1 wine glass olive oil
1 large bunch celery, coarsely chopped
2-3 sprigs of celery
8-10 carrots, thinly sliced
3-4 onions, diced
1 kg tomato, peeled and coarsely chopped
1 wine glass of tomato juice
1-2 whole bitter peppers
2-3 leeks, diced
salt and freshly ground pepper
1 pinch of sugar
150 g of any olives

Soak the beans from the previous evening in warm water.

How to handle beans? Expert nutritionists and culinary experts recommend soaking beans. Firstly, it facilitates digestion, and secondly, it softens the beans, which significantly reduces the cooking time of bean soup. Different types of beans require different handling. So, the "big-eyed" beans are quite tender, they do not require a night of soaking, half an hour is enough. Old beans with tough, rough skins (almost all varieties of red beans) need to be soaked for a long time, they are left overnight. Familiarize yourself with .

Drain the beans in a colander to drain excess liquid, and put water in a saucepan. As soon as the water boils, pour the beans into it and cook for 30 minutes.

Then turn the beans over again in a colander, pour water into the pan again and put on fire. As soon as the water boils, send the beans there along with the olive oil, as well as all the other ingredients, except for the olives. Boil the beans until the skin starts to burst.

Meanwhile, soak the olives in a bowl of water for 30 minutes to release the salt, then drain the olives in a colander, drain and add to the soup.

Leave the soup on the fire for another 10 minutes, and then remove from the stove. Garnish with fresh celery sprigs when serving.

Note. Not everyone loves carrots and not everyone uses them. The dish does not get worse from this, but it becomes different.

Bean soup mix with smoked sausage

This wonderful French bean soup consists of a bean mix, so it’s more correct to call it not a bean soup, but a bean soup. The basic principle: we take all the beans that we have at home, and we get a very, very tasty soup. Yield - 8-10 servings.

Ingredients:

Take in equal amounts, 1 cup each: dry yellow peas, fresh or frozen green peas, lentils, lima beans, pinto beans, white beans, red pea beans, and pearl barley.

This mix is not designed for 1 time, but for 8-10. Mix all the beans, divide into portions and take 1 cup or more from there. The rest of the mass can be stored for at least 1 year (but you will eat it much earlier).

1-2 servings of beans
boiled water (pour so that it is 7-8 cm above the contents of the pan, for the indicated number of beans this is about 6 cups)
1 large onion, finely chopped
1 large carrot, diced
chili pepper 0.5-1 tsp. 9 depending on spiciness)
salt to taste (1-1.5 tsp)
allspice to taste - ¼ tsp.
cloves - a few pieces
50-100 g smoked chorizo-type sausage
800 g diced tomatoes
1 st. l. lemon juice

Take 1-2 servings of beans, cover with boiled water 5 cm above. Put on fire, bring to a boil, boil for 2 minutes. Then remove from heat and let the beans steep for 1 hour. Drain and fill with clean boiled water. Bring to a boil again. Then reduce the heat, cover the pan with a lid and simmer for 1-1.5 or even 2 hours - about this time the beans will become soft.

Add onions, carrots, ground red pepper, salt, pepper and cloves. Increase the heat to bring the water to a boil. Then reduce again and cook for 30 minutes.

Add the sausage and let the food simmer for another 15-20 minutes.

The nutritional value of 1 serving (1 cup) is about 200 calories, 7g fat (3g saturated fat), 15mg cholesterol, 664mg sodium, 25g carbs, 8g protein, 10g protein.

Bean soup with pork

Pretty simple soup for pork lovers. If you prefer dietary meat, choose the appropriate cuts.

Ingredients:

pork - 500 g, cut into large pieces
white beans - 300 g
carrots - 1 large
onion - 1 head
garlic - 3 cloves (squeeze through a press)
oil - 2 tablespoons of soybean oil
parsley
mint
paprika - 1 tsp
salt, black pepper
cold water - 6 glasses

Boil the pork and then fry it in oil. Leave the meat broth - you still need it.

Rinse the beans in cold water. Pour boiled water, boil, then drain this water, fill in new water and put the bean soup to boil.

After the water boils, add some hot meat broth to it. Prepare vegetables (cut carrots and onions, squeeze garlic through a press, chop parsley and mint. Sauté onions and carrots in vegetable oil.

Toward the end of the cooking of the beans, add the vegetables in oil and garlic there. Add meat to it. Salt and pepper.

Serve sprinkled with bean soup with meat and herbs.

Bean soup with mushrooms and bacon

You don't need to add bacon to this bean soup. You can also choose mushrooms of your choice. If it is a dry mix, then you will get bean soup with mushroom broth.

400 g beans
400 g mushrooms (champignons)
2 l. vegetable oil
1 small onion, thinly sliced
1 garlic clove
100 g bacon, diced
3 celery stalks, minced
Bay leaf
fresh parsley 1 bunch

Soak the beans for several hours. Then change the water and put the beans to boil.

Sauté the onion, bacon, celery, and garlic in a hot pot of vegetable oil until lightly caramelized. Add mushrooms and simmer until they release their liquid. Add water to cover contents by 2 fingers, as well as salt, pepper and bay leaf. Cook over low heat for 10 minutes.

When the beans are almost ready, add the additive from the pan and leave it on the fire for another 15-20 minutes. Add beans warm to the end. Crumble parsley into each bowl.

Quick Canned Bean Soup

When time is running out, make this bean soup. You will need 10 minutes to prepare, and the preparation itself will take no more than 15 minutes. Comfortable.

Ingredients for the recipe for 6 bowls:

1 tablespoon butter
2 onions, finely chopped
3 garlic cloves, crushed
fresh tomato puree - 450 g (more to taste)
1.5 cups vegetable or chicken broth (or water)
2 cans red beans (450g each), drained and rinsed
2 tablespoons freshly chopped oregano or 1 tsp. dried
1 tablespoon sugar

Pour vegetable oil into a heated frying pan and fry the onion and garlic until soft. Add tomatoes to the same place and, stirring, continue stewing for 1-2 minutes. Then add the broth, bring to a boil and simmer for another 5 minutes.

Add canned red beans, oregano and sugar, cook for 5 minutes, then season with salt and pepper.

Serve with crispy garlic toast.

Soup with beans and ham

A hearty and simple soup that will help you profitably “utilize” pork legs lying around in the refrigerator, on which there is little meat left. Vegetables will add usefulness, and spices will give a piquant taste.

Ingredients for the recipe for 9 servings:

dried white beans 450 g
water 8 tbsp.
garlic (thoroughly chopped) 1 tsp.
knuckle or leftover pork ham 1 pc.
stalk of celery with herbs 1 pc.
salt ½ tsp
onion 1 tbsp. (cut in small pieces)
mustard powder 1 tsp
ham sliced 2 tbsp.
carrots (sliced) 1 tbsp.
bay leaf 2 pcs.
ground white pepper ½ tsp.
greenery

Sort through the beans and discard damaged, shriveled, or discolored beans. Rinse it under cold water. Place the beans in a large saucepan, add the salt and bring the water to a boil over high heat. Turn off the gas. Let the beans soak in hot water for at least 60 minutes.

In the meantime, chop the carrot, onion, celery greens, garlic, ham.

After 60 minutes of soaking, return the pot of beans to the stove, turn up the heat to high, add the shank or ham, carrots, celery, onion, garlic, mustard powder, and bay leaf. Mix well, boil again, then be sure to reduce the heat almost to the very minimum, and cook for about 1 hour more (possibly more, be guided by the beans - they should become soft).

Remove the shank or leg, if there is meat on the bone, then it can be cut into soup or used for other purposes. Add the ham and cook for another 30 minutes (still over low heat). Cut up the greens. Remove the bay leaf, season with pepper to taste, garnish with herbs.

On a note. The soup is rich and thick. If you prefer more liquid foods, add more water while cooking. And if you want the beans to be soft and cook quickly, then soak them overnight.

Soup with black beans and 3 types of pepper

Black beans are rich in dietary fiber and protein, which is closest in composition to animal protein. It is good for the heart and intestines, and it also looks very impressive. Prepare crisp white dishes and colorful vegetables for a meal worthy of the finest restaurants.

Ingredients for the recipe for 6 servings:

black beans 450 g
chicken or vegetable (for lean dishes) broth 4 tbsp.
garlic 3 cloves, peeled
salt 1 tsp
water 500 ml
pepper of different types: red, green, yellow, 1 pc. everyone
bulb 1 pc.
chili powder ½ -1 tsp.
cumin ½ -1 tsp
for decoration: sour cream, avocado, coriander leaves, lime wedges, tortilla

Prepare the beans: Wash, sort and either soak overnight or cover with water in a medium saucepan, boil and let stand in hot water for about an hour.

Heat the broth and 2 tbsp. water (you can do with just water, but chicken or vegetable broth will add flavor to the dish), chop the pepper, garlic, onion (leave a little pepper of each type for later, for decoration).

Rinse the beans again. Fill it with broth, add vegetables, boil.

Reduce the heat, cover the pan, cook for 1.5 hours. Pour salt, spices: chili pepper powder, cumin. Close the lid and cook for about an hour more - be guided by the beans and the liquid level, depending on whether you want the soup to be thick or thin.

Shortly before the soup is ready, start preparing the serving decorations - cut the rest of the pepper, coriander leaves, lime wedges, break or carefully cut the tortilla.

Pour the finished soup, add a spoonful of sour cream, bright greens and vegetables.

On a note . If you are in a hurry, then the broth can be made from a regular bouillon cube. But, of course, this is not the "healthiest" way to cook this dish.

Tuscan bean soup

Do you like to get acquainted with foreign cuisine? Try this hearty soup from Tuscany and let real Italian passions boil in your kitchen. The good news is that the recipe is easy to make lean. But in order to faithfully reproduce the cooking technology, you will definitely need a thick-walled cast-iron pan with a lid. In extreme cases, it can be replaced with ceramic or clay dishes.

Ingredients for the recipe for 6 servings:

onion 1 pc.
celery 2 stalks with herbs
carrots 2 pcs.

yellow zucchini 1 pc. (average)
zucchini 1 pc. (average)
garlic 4 cloves, peeled
red pepper 0.25 tsp
dried thyme, rosemary, each 0.25 tsp.
vegetable (if the dish is not lean and not vegetarian, then chicken is well suited) broth 1 l
canned beans in a jar, including liquid 800 g
canned tomatoes with brine 800 g
sugar 1 tbsp
cabbage, chopped into strips 3 tbsp.
salt 2 tsp
black pepper (preferably freshly ground) 1 tsp.
white wine vinegar 1 tbsp.
parmesan for garnish

Squeeze the garlic with a press, cut the onion, zucchini, zucchini, carrots, celery, wash the cabbage (do not shake off small drops of water), chop it, rinse the beans from the cans.

In a large saucepan (at least 6 liters, since the soup is quite a lot), heat the indicated amount of olive oil over medium heat. Pour chopped vegetables into the pan: onions, zucchini, zucchini, carrots, celery. Fry, stirring all the time, for about 4 minutes.

After that, add garlic and spices: red pepper, thyme, rosemary. Fry no more than 30 seconds. Pour in the broth, toss in the beans and tomatoes. Boil, reduce heat and add cabbage. Close the lid and cook for approximately 15 minutes.

Using an immersion blender, carefully blend the ingredients to make the soup smoother. But do not bring it to a mushy state - let some pieces remain intact, so the dish looks more attractive.

Add the specified amount of salt, sugar, pepper. Taste it, and if you see fit, spice it. Slice the parmesan for garnish. Serve with a slice of crispy bread (preferably homemade or straight from the bakery).

Soup with beans and potatoes

Inexpensive and tasty soup, the recipe of which can be safely changed a little, depending on what herbal ingredients you have. Roughly chopped vegetables look appetizing and perfectly saturate. Cooking is also desirable in a cast iron pan or with a thick bottom.

Ingredients for the recipe for 8 servings:

leeks 2 pcs.
carrot 2 pcs.
a mixture of Provence spices 1 tbsp. or thyme, oregano, rosemary, 1 tsp each. every
canned chopped tomatoes 420 g
vegetable broth (you can take just boiled water) 6-7 tbsp.
garlic 2-3 cloves, peeled
celery 2 stalks
potatoes 2 pcs. (medium size)
cabbage ½ large head
olive oil 24 ml (2 tablespoons)
canned beans 850 g
salt, pepper (preferably freshly ground) to taste
for decoration: parsley 1/4 tbsp. (finely chopped)

Wash and cut the vegetables, squeeze the garlic.

Heat the olive oil in a large saucepan, add the chopped leeks, carrots and celery greens, sauté for about 5 minutes. Add the garlic and spices to the mixture, fry, stirring with a spatula, for 1 minute.

Throw in the tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat, and let the mixture simmer for 30 minutes until the potatoes and cabbage are tender. Add salt and other seasonings.

Garnish with herbs before serving.

On a note. If you don't have leeks on hand, substitute 1 regular leek. You can also take a ready-made mixture of Italian spices. If you like the taste spicier, then ground red pepper is good here.

Soup with chicken and beans

Easy to prepare, hearty and aromatic soup is ideal for the cold season. If the chicken and broth are already cooked, then it will take about 45 minutes.

Ingredients for the recipe for 6 servings:

onion 1 pc.
chicken breasts (peeled, without skin and bones) 4 pcs.
canned beans, including liquid 800 g
hot green pepper 1 pc.
salt 2 tsp
chicken broth 2.5 tbsp.
olive oil 24 ml (2 tablespoons)
garlic (finely chopped) 2 tsp.
cilantro 12 sprigs
hot cayenne pepper 0.5 tsp.

Cut vegetables, herbs and chicken, chop the garlic.

Heat the olive oil in a saucepan (preferably one with a thick bottom so the heat is evenly distributed) over medium heat. Stirring lightly, sauté the onion and garlic in the hot oil for 5 minutes. Take them out of the pot and put them in another bowl.

Place the chicken in the pan without adding any oil. Stirring, fry for 5 - 7 minutes (time depends on how fried meat you like).

Return the onion-garlic mixture to the pot and add the beans, broth, chili, cilantro, salt, green pepper, and cayenne.

Bring the soup to a boil, then carefully reduce the heat and let it simmer until the beans are tender (20 minutes).

Decorate with greenery.

Since there is quite a lot of meat in the soup, you can safely increase the amount of broth and add more beans.

On a note. If you want the chicken to better absorb the aroma of spices, then you can not cut it, but tear it into small pieces.

If the hostess decided to cook bean soup, you won’t have to look for a recipe for a long time. It is enough to look into any cookbook and get acquainted with recipes for all occasions. Beans are a vegetable with high taste and high nutritional value. The main thing is to prepare it correctly.

About the benefits of beans

Nutrition experts say : beans are a very healthy vegetable. Despite the fact that it is rather difficult to digest, regular consumption of beans contributes to rapid satiety and enriches the daily diet with proteins necessary for the proper functioning and development of the body. It is necessary to make bean dishes at least twice a week, especially on the days of Orthodox fasts, when believers do not eat meat. This vegetable is suitable for rich soup, and for lobio, and for salads. It all depends on the skill and imagination of the hostess.

During cooking and any heat treatment, this type of legume completely retains all vitamins and nutrients, and this is the main advantage of beans compared to peas, beans, lentils. Bean soup according to any recipe is simple and tasty, but you should not give such dishes to children under three years old: legumes often cause flatulence and bloating. This vegetable is also not recommended for adults suffering from stomach and intestinal disorders. Anyone who is practically healthy can eat bean dishes without restrictions, because:

Beans have a pleasant taste and go well with almost any food except fish.

How to cook delicious soup

Cooking a delicious soup from this vegetable is not as difficult as it seems. The main thing is to properly prepare all the ingredients for cooking and purchase high-quality beans. It is best to use canned food, as this will allow you to quickly prepare the soup without soaking or rinsing the beans. The water from the jar must be drained before laying in the broth. You can add to this soup:

Meat is added as desired. A vegetable first course cooked without meat is also a great option. If the hostess decided to cook meat soup without fail, it is best to take lean beef or lean pork. Soup made from fresh beans is cooked in the same way as from canned food, but the time will have to be spent much longer, because the beans will have to be soaked and washed.

You can read about how to cook various soups from legumes in the specialized literature. The sequence of actions will be approximately as follows: boiled and cut into cubes potatoes are laid in boiling water or meat broth. While the potatoes are cooking, the hostess makes a fry in a cast-iron pan, consisting of finely chopped onions, grated carrots, tomato or tomato sauce.

When the potatoes have already become soft, fry and canned beans are laid in the soup. A few minutes before readiness, spices are added: bay leaf, black and red ground pepper, black peppercorns. Before serving, the dish is decorated with chopped herbs, you can also add black bread croutons to the plates. You can fill the first course with sour cream or mayonnaise.

Lamb bean soup will also turn out delicious, but it will have to be cooked a little longer than vegetable soup, until the meat is completely soft and the specific “mutton” smell disappears. The finished dish turns out to be quite thick, resembling puree in consistency, is very popular in the countries of Central Asia and is called "shurpa". Fresh tomatoes and Bulgarian sweet peppers, cut into strips or cubes, are also added to the shurpa.

Another option is vegetable soup. In this case, all the ingredients are cooked until completely soft, and then the finished dish is given a puree-like consistency. This dish is somewhat reminiscent of the classic pea soup.

bean salad

From legumes, not only various soups are prepared, but also snacks - cold and hot. Men will definitely appreciate the nutritious and tasty salad. To prepare it, the hostess will need:

If you add red bell pepper and season the finished dish with tomato sauce, such a salad will be somewhat similar in taste to lobio, a national Georgian hot appetizer. White bean salad is best seasoned with tomato sauce to make the color beautiful. To make a cold appetizer more attractive and appetizing, croutons are added just before serving, otherwise they will get soggy.

As a decoration, you can add a few pitted black olives, cut into rings or half rings, make “flowers” or “stars” from red bell pepper. How to make such jewelry can be found in the specialized literature on artistic carving.

The salad is abundantly sprinkled with chopped herbs, the contrast of green grass and red beans looks very bright and unusual. It is best to make croutons for dressing yourself by drying small squares of black bread in the oven. Products available in supermarkets contain a large amount of flavors and flavors that can be harmful to the health of children and adults.

homemade lobio

In addition to bean salad with crackers and grated cheese, you can cook a wonderful dish of Georgian and Armenian cuisine - lobio. It will turn out no less nutritious than a classic salad or soup. It is very easy to prepare it. There are no special secrets here. Restaurant cooks usually use pre-soaked dry beans, but this greatly increases the cooking time, so ready-made canned or frozen beans are great at home. Here's how to prepare this simple but satisfying dish:

Lobio is eaten both hot and cold. It is best served with Georgian or Armenian lavash. The Armenian version of this product is a thin flatbread that can be rolled up. The Georgian version of lavash is a thick flatbread baked in a tandoor, a special stone oven. Both options are perfect for bean dishes. Georgian lavash can be spread with spicy sauce and cut into pieces, and from Armenian - to make rolls with any filling.

Selection of quality beans

Most often, housewives use canned beans for cooking. It comes in several varieties: red, black and white. Red beans are the most popular, thanks to their bright saturated color, any dish will look elegant, beautiful, and elegant. In terms of nutrient content, all three species are approximately equivalent. As a rule, in most step-by-step recipes presented on the Internet, it is specified in advance which type of canned food should be taken. Most often, white or red beans are found on sale, black beans can be seen in stores much less often.

When choosing canned food to cook a delicious dish, you should pay attention to the expiration date and appearance of the jar. If the jar is at least a little swollen, it is categorically not recommended to buy such a dish. Also, do not take canned food with an expiring date.

You should pay attention to the composition of ready-made canned food. If the composition already includes salt and spices, this must be taken into account during the preparation of the dish. In this case, you need to salt and use seasonings very carefully so as not to overdo it. Therefore, if the hostess is unsure that she can correctly determine the required proportions of salt and spices by eye, it is best to choose canned food, which includes only beans and water.

When choosing dry legumes, it is better to give preference to products in transparent packaging so as not to buy a pig in a poke. Dry beans should be white or cream in color, there should be no debris inside and, especially, insects. If legumes emit an unpleasant moldy smell, this indicates that the product was not properly stored in the warehouse. It is best to refrain from purchasing such a product. Before cooking, beans must be sorted out to get rid of small debris and damaged beans.

When buying frozen pods, you need to pay attention to the fact that there is not a lot of ice in the package. A large amount of ice indicates that the product has been frozen and thawed several times, then the taste of the beans deteriorates significantly. In addition, when the product is re-frozen, dangerous pathogens - the causative agents of salmonellosis - can multiply in the product.

Bean dishes are a great way to organize healthy meals for the whole family. Soups and salads made from beans will help children and adults feel full all day long and not be tempted by unhealthy snacks, so cooking them is undoubtedly worth it.

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