Tomato soup with white beans.
Borehole
2018-03-06 Step-by-step recipes for preparing tomato soups with beans and potatoes, vermicelli or mushrooms: quick recipes for canned bean soup in tomato sauceOleg Mikhailov
Grade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
2 gr.
1 gr.
Carbohydrates5 gr.
32 kcal.
Option 1: Classic recipe for tomato soup with beans
The basic recipe uses canned white beans. This simplifies the cooking process somewhat; on the other hand, nothing prevents you from using beans that you have boiled yourself. Sort through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Replace the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until tender without salt or spices.:
- Ingredients
- ripe tomatoes - 500 grams;
- two large potatoes;
- two liters of prepared broth;
- a jar of canned beans - 400 grams of product;
- large salad onion;
- a bunch of young parsley;
- two cloves of garlic;
- medium-sized carrot;
- vegetable oil;
salt, coriander crushed in a mortar, cumin and pepper.
Step-by-step recipe for tomato soup with beans
Sauté vegetables. To do this, peel and rinse the onion with running water, cut into quarters of rings, peel the carrots, and grate with a coarse grater. Place vegetables in heated oil in a frying pan and fry slowly, stirring occasionally.
Cut the washed tomatoes into large slices and rub through a colander, being careful not to press through the dense parts. We discard the remaining mass in the colander, and what has passed through it can be passed through a large sieve this time, removing seeds and remaining skin.
Pour the tomato puree into the browned sauté, lightly pepper and add a little salt. Reduce heat to minimum, crush and add peeled garlic to fry.
After adding the roast to the soup, stir, season with spices and add salt to the required level. Cook for another ten minutes and let it brew for exactly the same amount of time.
Option 2: Quick recipe for rich soup made from canned beans in tomato sauce
Bean soups with pork broth are tasty and rich. For our recipe, canned sugar beans and mild tomatoes are more suitable. It is better to add all the spices to the dish yourself, especially since you should not overuse them - the broth is very aromatic without them.
The basic recipe uses canned white beans. This simplifies the cooking process somewhat; on the other hand, nothing prevents you from using beans that you have boiled yourself. Sort through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Replace the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until tender without salt or spices.:
- pork tenderloin - 400 grams;
- 350 gr. potatoes;
- three large sweet peppers;
- onions, onions - 300 grams;
- half a liter jar of beans in tomato;
- 250 grams of carrots;
- two garlic cloves;
- two tablespoons of vegetable oil;
- black pepper, fresh herbs, coarse salt;
- medium fat sour cream - one and a half cups.
How to quickly make canned bean soup in tomato sauce
Cut the washed pork into portions. Pour boiling water into a three-liter saucepan and cook for about an hour. We will not add salt or spices. After the specified time has passed, check the readiness of the meat and cook if necessary.
Cut the peeled potatoes into slices and dip them into the prepared broth. We clean the remaining vegetables and cut them for sautéing, also into slices. Heat the oil in a frying pan, add it and sauté the onion. After a couple of minutes, add the rest of the vegetables, reduce the heat a little, and cook, stirring occasionally, for ten minutes.
Open the canned food and pour the entire contents of the can into the frying pan, stir and cover. Simmer for about eight minutes and season with grated garlic and pepper. Carefully transfer to a saucepan and cook the soup until the potatoes are ready.
Sprinkle the finished soup generously with herbs and serve by adding sour cream to plates or pouring sour cream into sauce boats.
Option 3: “Minestrone” - tomato soup with beans
There are countless recipes for this soup, and its name literally means “big soup.” Of course, this does not mean the quantity of the dish, but a significant number of components included in it. You can choose the recommended spices to suit your taste, or you can take ready-made “Italian herbs” and add a pinch of a mixture of aromatic peppers to them.
The basic recipe uses canned white beans. This simplifies the cooking process somewhat; on the other hand, nothing prevents you from using beans that you have boiled yourself. Sort through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Replace the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until tender without salt or spices.:
- 1300 grams of tomatoes;
- large onion, salad variety;
- one and a half liters of chicken broth;
- two stalks of celery;
- small carrot;
- two hundred grams of green beans;
- a third of a glass of fine pasta filling;
- dessert spoon of chopped garlic;
- beans, colored - 0.5 liter jar;
- two tablespoons of sunflower oil;
- half a glass of grated cheese;
- table salt, a spoonful of herbs and two spoons of chopped fresh basil.
How to cook
For our soup we need pureed tomatoes. Wash them and cut them into large slices, rub them forcefully through a colander, leaving the skin and dense parts of the pulp on it. Stir the puree with a fork and pick out any noticeable pieces of skin if they do get through the grate. Using an immersion blender, puree the puree again and put it in the refrigerator temporarily.
After removing the husk, wash and cut the onion into small squares. Heat a large pot with two tablespoons of oil, saute the onion until golden brown over low heat, stirring as necessary. Chop the carrots along with the celery, chop or grate the garlic. Place the garlic in the fryer and warm it up a little, then add the rest of the chopped vegetables and cook until they soften.
Add green beans cut into short slices, season with spices, pepper, add a little salt, simmer for three minutes and pour in the broth. Add and stir the tomato puree, cover with a lid and adjust the temperature to a very low simmer.
After boiling for about ten minutes, add canned beans and pasta. Stir, cook the soup until the pasta is ready, then add enough salt and lightly pepper. Serve sprinkled with basil and grated cheese in bowls.
Option 4: Tomato soup with beans and cabbage, Tuscan style
Tomatoes for soup need to be salted, in a spicy brine. After wiping, their volume will decrease, so take a little to spare. It is not advisable to replace the oil indicated in the list of ingredients with any other; it is the taste of olives that gives the charm to this original soup.
The basic recipe uses canned white beans. This simplifies the cooking process somewhat; on the other hand, nothing prevents you from using beans that you have boiled yourself. Sort through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Replace the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until tender without salt or spices.:
- canned tomatoes - one kilogram;
- 300 grams of tender cabbage, Peking or Savoy;
- canned beans, white - 450 grams;
- olive oil - four tablespoons;
- table salt and pepper, black.
Step by step recipe
Place the tomatoes in a bowl and carefully peel off the skins, removing the dense parts. Chop the remaining pulp, measure three and a half cups into the pan, add two cups of water and turn on the heat. Salt and add pepper to taste.
Finely chop the cabbage, removing any compactions. Add to the boiling tomato mass, stir and cook covered for a quarter of an hour.
Open the canned food and rinse the beans thoroughly with cool water to remove the sauce. Place in a saucepan and heat for a few minutes. Adjust the soup to taste as desired with salt and pepper.
When pouring portions, add a little oil to each.
Option 5: Canned bean soup in tomato sauce with mushrooms
Some of the chicken can be replaced with smoked leg. Remove the seeds from it; if the product is hot smoked, be sure to cut off the skin. After the fresh chicken has cooked for half the time specified in the recipe, add smoked chicken to it and do not change anything else.
The basic recipe uses canned white beans. This simplifies the cooking process somewhat; on the other hand, nothing prevents you from using beans that you have boiled yourself. Sort through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Replace the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until tender without salt or spices.:
- 250 grams of beans canned in tomato;
- two small chicken thighs - only 450 grams;
- one small carrot and one onion;
- 2-3 dried mushrooms;
- large garlic clove;
- salt, parsley and pepper.
How to cook
Leave the washed mushrooms to soak in cold water for about an hour. Peel the vegetables and cut everything into one-sized, centimeter cubes. Chop or cut the chicken into four pieces.
Cook in a two-liter saucepan. Pour hot water over the chicken and onions, leaving some space for other products. Place on the fire and cook for about forty minutes. Add the potatoes, and after ten minutes add the carrots and soaked mushrooms.
The next step is to lay out the beans along with part of the sauce, add some salt and pepper, and cook, keeping an eye on the potatoes. As soon as it is ready, season with chopped garlic and herbs, heat for a couple of minutes on the stove, then leave, covered, for a quarter to half an hour.
Ingredients:
- Water or broth - 2 - 2.5 l.
- Canned beans - 1 can (400 g).
- Large potatoes - 2 pcs.
- Tomatoes - 0.5 kg.
- Large onion - 1 pc.
- Medium garlic - 2 cloves.
- Medium carrot - 1 pc.
- Parsley - 1 bunch.
- Salt, pepper, seasoning - to taste.
- Vegetable oil - 3 tbsp. spoons.
- Number of servings - 4-5
Tasty and healthy dish
Tomato soup with beans is not only a very tasty, but also a healthy first course, thanks to its ingredients. Beans, for example, contain many valuable nutrients and vitamins: proteins, amino acids, vitamins B, C, etc.
Beans are a dietary product. It is recommended for people who suffer from various diseases, including heart and vascular diseases, problems with the nervous system, etc. Doctors also advise using the product for people who have undergone major operations, since beans can restore strength and get back on their feet faster.
Tomatoes, in turn, contain iodine, glucose, sodium, iron, manganese, and many vitamins, such as vitamin A, B2, B6, K, E, PP. In addition to being high in vitamins, tomatoes have an anti-inflammatory effect and are an antidepressant. Therefore, it is very necessary to eat them.
Now you can only imagine how many vitamins will be added to your body after one plate of such soup.
Tomato soup with beans originates from Portugal. Let's try to prepare this unusually tasty and healthy dish. See the step-by-step recipe for preparing it below.
How to cook soup - main steps
- Peel the onions and carrots. Cut the onion into small pieces, grate the carrots. Place the prepared vegetables in a preheated frying pan.
- Wash the tomatoes and grate them to make tomato puree. You can make puree in another way: make two cuts perpendicular to each other on each tomato. Then immerse the tomatoes in boiling water for 30 seconds and quickly remove. Wait for them to cool and then remove the skin from each one. Cut them in half and place in a blender bowl. Turn it on at maximum speed to get a uniform mass without lumps.
- Add tomatoes to the frying pan with other vegetables and simmer, wait until the contents of the frying pan boil, and then put on low heat to simmer.
- If there are no tomatoes, then you can add tomato paste instead - 1-1.5 tablespoons.
- Grate the garlic on a fine grater or squeeze it out using a garlic press and add it to the frying pan with other vegetables.
- Salt, pepper and season the contents of the frying pan to taste. Dried basil or marjoram can be used as a seasoning. If you want to prepare a spicy tomato soup with beans, then you need to add chili pepper (for the spiciness of the dish). The pepper must be washed, peeled (cut out the seeds), finely chopped and placed in a frying pan.
- Pour canned beans into boiling water. If you use regular beans rather than canned ones, then you first need to soak them overnight in cold water. The next day, drain the water and boil the beans in boiling water for 15-20 minutes. And instead of ordinary water, use broth (chicken, beef), then the taste of the soup will be richer.
- Peel the potatoes, cut them into small cubes and send them to cook in a saucepan.
- When the potatoes and beans are cooked (15 - 20 minutes), add the entire contents of the pan, let the pan boil and boil everything together for 10 - 15 minutes.
If there is not enough salt or seasoning, then add salt and pepper again and you can turn it off. Tomato puree soup with beans is ready. If in the end you find the finished soup a little sour, you can add a little sugar to the pan - it will remove excess acid and make the soup ideal in taste. Also, if you have spinach, you can add it to the finished soup. To do this, chop it finely and place it in a saucepan.
Tomato soup with regular fresh or canned beans should be served hot. You can decorate the dish with fresh herbs (parsley, dill, green onions), pre-cut into small pieces.
Garlic buns, rye crackers or croutons will go well with this soup. You can also put one spoon of sour cream on everyone’s plate, then the taste of the tomato-bean soup will be unsurpassed. Bon appetit!
Tomato soup is perfect for the winter season; vegetables and beans make the soup filling, and its bright taste lifts your spirits.
Compound:
500 gr. canned white beans
2 carrots
1 onion
2 stalks of celery
2 cloves garlic
250 ml. tomatoes in their own juice (without skin)
1 tbsp. tomato paste
4 tbsp vegetable oil
pinch of oregano
pinch of black pepper
1 bunch of parsley
salt to taste
0.5 tsp Sahara
water
Preparation:
Preparing tomato soup does not take much time; in just an hour you will have a tasty, aromatic and very healthy soup for lunch.
Drain the liquid from the beans and transfer to the pan in which you will cook the soup.
Pour water over the beans to cover them by about 2 cm.
Place the pan on the fire and bring to a boil. Cook the beans for about 10 minutes. 
Place the frying pan on the fire. Add vegetable oil, and as soon as it heats up, add the onion, cut into thin quarter rings. 
When the onion becomes soft, add carrots, cut into small cubes, into the pan. Fry the carrots until half cooked. 
Add chopped celery stalk to the pan. Cook for approximately 5 minutes. 
Puree the tomatoes in their own juice in a blender and add to the vegetables in the pan. 
Immediately add salt, oregano, black pepper and tomato paste. To soften the sour taste, add 0.5 tsp. Sahara. 
Cook the sauce after boiling for 10 minutes. 
Transfer the finished sauce to a saucepan with beans. If the soup is too thick, add a little boiling water, although we liked the thick soup better. 
Cook the soup for another 10-15 minutes (depending on the cooking time of the soup, the vegetables will be al dente or fully cooked, it all depends on your preference). 
Serve tomato soup with parsley.
How to make lean tomato soup with beans without meat? General principles of preparation. TOP - 4 step-by-step recipes with photos. Video recipes.
The content of the article:
Lenten dishes, which are cooked without meat and other animal products, are included in the menu of vegetarians or those fasting for religious reasons. Such dishes are healthy, dietary, tasty and very varied. An excellent first course recipe is lean tomato soup with beans. There are also many options for its preparation, so in this review we will consider the most popular and interesting ones.
How to cook tomato soup with beans - general cooking principles
- Lenten bean soup can be made from any type of legume: fresh or frozen green beans, or canned beans. However, dry legumes are most often used.
- If using dry beans, pre-soak them for 7-8 hours to help them cook faster. This technology will further reduce fermentation in the intestines after eating soup.
- Soak the beans in cold boiled water, otherwise they may ferment during the soaking process.
- If you are preparing the dish on a hot day, then put the beans in the refrigerator to soak. At other times of the year it can be left at room temperature.
- For tomatoes, use ripe and red tomatoes. Canned fruits are also suitable, or in extreme cases, tomato juice or sauce.
- Don’t forget about greens; they should be a necessary element at any time of the year.
- Beans of different colors are suitable for soup: white, red, colored.
- It is advisable not to use different varieties of beans in one dish, because... they cook for different amounts of time.
- You can prepare lean soup on the stove in a saucepan or in a slow cooker.
- To reduce foaming when cooking beans, add 1 tbsp to the pan. vegetable oil.
- When cooking beans, do not cover the pan with a lid, otherwise they will darken.
- Start testing the readiness of the beans after 40 minutes. Take out 3 pieces, if they are soft, then it is ready. If at least one is tough, continue cooking. Because raw beans contain dangerous substances for the human body. Take a second test after 10 minutes.
Wonderful tomato soup with beans and croutons will diversify the menu at any time of the year. In winter it can be cooked thicker and richer, and on summer days it can be cooked thinner and lighter.
- Calorie content per 100 g - 86 kcal.
- Number of servings - 4
- Cooking time - 1 hour, plus time for soaking beans
Ingredients:
- Beans - 1 tbsp.
- Carrots - 1 pc.
- Salt - 1 tsp. or to taste
- Potatoes - 3 pcs.
- Tomato paste - 3-4 tbsp.
- Ground black pepper - a pinch
Step-by-step preparation of tomato soup with beans (classic recipe):
- To make the beans cook faster, soak them first. This will soften the beans well.
- Afterwards, rinse and boil the beans. 5 minutes after boiling, drain the water and add fresh beans.
- Peel, wash and chop the potatoes and carrots. Place in a saucepan, add water and boil.
- When the vegetables are ready, add the boiled beans and tomato paste to the pan.
- Season the soup with salt, spices and herbs.
- Boil the first dish for another 5 minutes and serve it to the table.
The recipe for lean tomato soup with beans is a complete, hearty dish. At the same time, lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians. In addition, it is very good for health, because... beans contain many essential substances for our body.
Ingredients:
- Beans - 1 tbsp.
- Carrots - 1 pc.
- Tomato paste - 150 g
- Onions - 1 pc.
- Olive oil - 3 tbsp.
- Spices - to taste
- Salt - 1 tsp. or to taste
- Cover the beans with cold water and leave in the refrigerator for a day.
- Drain the beans, add 2 liters of cold water and boil until tender, so that they are slightly overcooked.
- Remove the beans from the pan, and add water to the broth in which they were cooked to make 2 liters of broth. Boil this broth.
- Chop the carrots and onions. Sauté in olive oil in a frying pan until translucent and soft.
- Blend beans, carrots and onions with a blender until smooth and puree-like consistency.
- Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
- Add tomato paste, salt, ground pepper and cook the soup for another 10 minutes.
Tomato and bean soup using canned beans is an unusually tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.
Ingredients:
- Canned beans - 400 g
- Water - 2-2.5 l.
- Potatoes - 2 pcs.
- Tomatoes - 0.5 kg
- Onions - 1 pc.
- Garlic - 2 cloves
- Carrots - 1 pc.
- Parsley - 1 bunch
- Salt - 1 tsp. or to taste
- Ground pepper - to taste
- Vegetable oil - 3 tbsp.
- Peel the onions and carrots, cut into small pieces and place in a preheated frying pan with vegetable oil.
- Wash the tomatoes and grate them. Tomato puree can also be made in another way. Make two cuts perpendicular to each other on the tomatoes, place them in boiling water for 30 seconds and remove. Cool slightly, remove the skin and blend with a blender until smooth.
- Add the tomato mass to the pan and bring to a boil. Turn on low heat and simmer for 10 minutes.
- Squeeze the garlic through a press and add it to the frying pan with the vegetables.
- Season the contents of the pan with salt, pepper and your favorite spices.
- Boil water and place canned beans in it.
- Peel the potatoes, cut into small cubes and place in a saucepan.
- After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the frying pan, boil and cook for 10-15 minutes.
- Taste the soup and adjust it with salt and ground pepper if necessary.
- Garnish the dish with parsley and serve hot.
This tomato soup recipe is easy to make and delicious! It is light and rich at the same time. The dish is enriched with fiber and carbohydrates and contains very little fat.
Ingredients:
- Canned red beans in their own juice - 800 g
- Puree tomatoes - 500 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Thyme - 5 sprigs
- Olive oil - 3 tbsp.
- Freshly ground chili pepper - to taste
- Salt - 1 tsp. or to taste
- Parsley - bunch
- Roll for croutons - 4 slices
- Cut the onion into strips and saute in a frying pan in olive oil for 2-3 minutes until transparent.
- Peel the garlic, cut into small pieces and add to the onion. Continue sautéing for another 2 minutes. Then season with freshly ground chili pepper.
- Add tomatoes and thyme to the pan, add salt and stir.
- Drain the beans through a colander and place in a saucepan.
- Place the onion and tomato mixture into the pan.
- Mix everything and heat for 5 minutes.
- Pour hot water over the ingredients, adjusting the thickness of the soup to your taste, and boil.
- Season with salt and pepper and cook for 3 minutes.
- Add finely chopped parsley and turn off the heat.
- By this time, make crackers out of the bun by cutting it into cubes and drying it in the toaster.
Step 1: prepare the ingredients.
First of all, turn on the stove to a high level and place a kettle filled with regular running water on it. Then, using a knife to cut vegetables, peel the onions and garlic and rinse them under cold running water along with the tomatoes and parsley to remove any kind of contamination. Afterwards, dry the onions and garlic with paper kitchen towels, and simply shake the greens over the sink, thus getting rid of excess moisture. Now put them one by one on a cutting board and chop them, dice the onion to 1 centimeter, just finely chop the garlic and herbs. Place the cuts into separate deep bowls.
We make a cross-shaped cut on each tomato, put them in a deep bowl and pour boiling water from the kettle. Soak tomatoes in hot water 30 – 40 seconds and using a slotted spoon, transfer them to a deep bowl with cold running water. After they have cooled, remove the skin from the tomatoes, cut each into 2-3 parts, place in a clean and dry blender bowl and grind at high speed until a homogeneous mushy mass without lumps.
Leave the resulting mass in the bowl. Using a canning key, open a can of canned beans. We also put olive oil, salt and all the spices indicated in the ingredients on the kitchen table.
Step 2: sauté onion and garlic.
Now turn on 2 burners on the stove, place a kettle on one of them with 1 - 1.5 liters of clean distilled water and bring it to a boil. The amount of liquid depends on how thick the soup you want to make. On another we place a deep 3 liter pan with a thick non-stick bottom and pour 3 tablespoons of olive oil into it. When the fat is hot, add the onion and, stirring the vegetable with a kitchen spatula, simmer it for 2 – 3 minutes until soft. Then add chopped garlic to it and sauté them together some more. 2 minutes.
Step 3: Bring the soup to full readiness.
When the vegetables in the pan have the desired soft texture, add chopped tomatoes, 1 teaspoon of ground thyme, salt and ground black pepper to taste into the same container. Using a slotted spoon, mix the spices with the tomato-vegetable mixture and allow the mixture to boil.
During this time, we throw the beans into a colander and leave them there for 1 – 2 minutes, to drain off the remaining marinade. When the first bubbles appear on the surface of the tomato mass, add legumes to the pan, stir with a tablespoon and let them steam for 5 minutes.
Then, using a kitchen towel, remove the kettle with boiling water from the stove and pour the hot liquid into the pan with the simmering vegetables, dilute the soup with boiling water as you like. Then bring the first hot dish to a boil again, add half the chopped parsley and 3 teaspoons of universal seasoning to the almost finished soup.
Boil the soup 1 – 2 minutes, turn off the stove, cover the pan with a lid and let it brew 5 – 6 minutes. Then, using a ladle, pour the first hot dish into deep plates, sprinkle each portion with the remaining parsley and serve to the dinner table.
Step 4: Serve tomato soup with beans.
Tomato soup with beans is served hot at the dinner table. As a complement to this aromatic dish, you can offer crackers from rye or white bread or garlic buns. Also, if desired, each serving of soup can be seasoned with homemade sour cream, cream or sprinkled with finely chopped dill, parsley, cilantro or green onions. Enjoy!
Bon appetit!
Instead of dried ground thyme, you can use 5 sprigs of fresh thyme. Also, the set of spices specified in the recipe can be supplemented with any other spices that are suitable for preparing soups or stewed vegetable dishes.
Instead of olive oil, you can use refined vegetable oil or butter.
Instead of fresh tomatoes, you can use grated tomatoes canned in their own juice.
Instead of canned beans, you can use 1 cup of raw beans. But before that, it should be boiled in salted water until fully cooked and then added to the almost finished soup, as indicated in the recipe.
Instead of pure distilled water or meat broth, you can use vegetable broth, for example, from boiled beans.
If you find the soup too sour, add sugar to taste.
