Lenten soup with canned beans. Recipe: Bean soup - lean, from canned beans

Today we are preparing a bean soup recipe - a classic one made from canned beans. The recipe from the series is quick and easy. Bean soup Canned beans make a very tasty, aromatic and satisfying meal. I used canned white beans for this recipe, but any type of bean will work for the soup.

Since the beans are already ready to eat, add them at the very end of cooking to prevent them from turning into a puree. If you want to make the soup thicker, you can add a little wheat flour to the sauteed vegetables or pour a few tablespoons of semolina into the pan.

Ingredients:

1 can of canned beans (0.5 l.)
5 potatoes
1 carrot
1 onion
2 tbsp. l. vegetable oil
2 tbsp. l. tomato paste
salt to taste
0.5 tsp. ground black pepper
0.5 tsp. ground paprika
1 tsp. seasonings for first courses
2 liters of purified water
small bunch of dill

How to make bean soup from canned beans:

To prepare the soup, you can use purified water, chicken or vegetable broth made from onions, carrots and roots. I first boiled the chicken leg in water until tender to make the soup more satisfying and flavorful.

Wash and peel medium-sized potatoes. Let's cut it into cubes, following the recipe for lean bean soup made from canned beans.

Pour the chopped potatoes into a pan of boiling broth or water. Cover the dish with a lid and continue cooking the vegetables over low heat.

Let's clean the remaining vegetables. Cut the onion into small cubes. Grind the carrots on a coarse grater.

Into a frying pan with sunflower oil pour in the vegetables. Stirring, fry them for several minutes until they become soft.

Then add tomato paste to them, as required by the recipe for canned bean soup. Mix and fry the ingredients with the pasta for a few minutes.

When the potatoes are cooked and soft, add the vegetables and tomato paste to the pan.

Wash the canned beans thoroughly under running water, pouring it from the jar into a large sieve.

Following the vegetables, we’ll add legumes to our delicious canned bean soup.

Wash the dill and finely chop it. Add dill to the rest of the ingredients. Salt the soup to taste and season with spices.

Boil the soup for a few minutes after boiling and turn off the heat.

Bean soups

Have you ever tried a very tasty and satisfying canned bean soup? See our family recipe with detailed videos and photo descriptions of the recipe.

1 hour

375 kcal

5/5 (4)

Canned bean soup is rightfully considered dietary dish, and even a green beginner can cook it. However, there are several pitfalls in the process, which sometimes directly affect the fact that you end up with a soup that is not exactly the one you expected to make.

From time to time, such failures happened to me, when instead of a delicate and tender dish, a pasty, unintelligible mixture came out.

My beloved mother-in-law helped me, teaching me the ideal signature recipe bean soup from canned red or white beans - as a result, I have now become a real professional in this area, since I cook such dishes often and a lot.

Kitchen tools

If possible, prepare in advance the dishes, utensils and tools that you will need when preparing canned bean soup in tomato sauce:

a pan with a non-stick coating with a volume of at least 3 liters,
large frying pan with a diameter of 25 cm,
several bowls (deep) with a capacity of 300 to 800 ml,
teaspoons,
linen and cotton towels,
wooden spatula,
medium grater

slotted spoon,
kitchen gloves,
tablespoons,
measuring cups or kitchen scales,
cutting board,
sharp knife,
in addition you may need food processor or a blender to properly prepare some of the ingredients before adding them to the soup.

Did you know? Remember that for preparing soups, especially with meat ingredients, the use of plastic utensils and utensils is highly discouraged - this even applies to storage after cooking. Plastic, even seemingly safe for food, contains microelements harmful to the body, which can not only harm you, but also irreparably spoil a tasty and aromatic dish.

You will need

The basis

If you don't have sausage, you don't have to go to the store to buy it - you can replace it with bouillon cubes. Of course, this will affect the taste of the dish, but we all have days when we have to make it to payday, but we really want to eat delicious food!

Seasonings

4 g garlic powder;
7 g ground black pepper;

70 g fresh or herbs (dill, parsley, cilantro);
5 g dried basil.

Additionally

25 ml sunflower oil.

Did you know? In addition to the spices just listed, you can add your favorite ones to the soup - for example, I usually add a little marjoram, since in combination with basil it gives the soup a unique taste. You can also use generic seasoning blends such as French herbs.

Cooking sequence

Preparation

Important! If you decide to cook, you will have to boil it a little longer over medium or low heat. Readiness is checked by piercing a piece of meat with a knife - if the procedure was easy, the beef or pork is ready.

First stage

Did you know? According to this recipe, you can prepare soup not only with red, but also with white canned beans– the main thing is that it is in tomato sauce. If not, drain the beans in a colander, pour them into the roasting pan and after three minutes add a tablespoon of tomato paste.

Second phase

Just great job, your amazingly aromatic soup is completely ready! Pour it into serving bowls and garnish with green onions, parsley and basil leaves.

And in no case do not forget about sour cream - such a soup is simply impossible to imagine without it, but some particularly capricious lovers prefer to eat the dish with mayonnaise, so it is best to give everyone at the table the right to choose.

Store the bean soup in the refrigerator, preferably close to the wall, and try to consume it all within three to four days - after such a period of time, taste qualities the dishes will start to deteriorate.

Watch the detailed video

In this video you can see the complete process of preparing a wonderful soup from canned beans, as well as learn some secrets about cooking vegetable soups.

But that is not all! I won't feel comfortable unless I recommend a few more delicious examples of bean soups, since I've gotten my hands on this one. For example, pay attention to the simplest and very quick one - our grandmothers prepared such soups, and now it’s time for us to please our own family with a wonderful dish.

Also, don't miss the original, which won my husband's heart with its light and low-calorie structure and absolutely delicious taste. Finally, I can’t resist recommending the amazingly delicate one, which is prepared quickly and almost without the participation of the hostess. I use all the suggested recipes very often, so there is no need to worry that they are untested or poorly balanced.

Bon appetit everyone! I hope you will write me a few lines about the recipe described above - maybe you have any questions? In addition, I would like to hear your opinion about the set of seasonings and the method of serving. Good luck to you in everything!

In contact with

If the housewife is limited in time, then ready-made ingredients that do not require additional processing will come to her aid in cooking. These include canned beans in cans, suitable for making delicious aromatic soups. It’s worth learning more about the secrets of making food in order to surprise your loved ones and friends.

How to make bean soup

Unlike recipes that explainhow to make bean soupdry or fresh, the canned component significantly reduces cooking time. All thanks to the lack of soaking, cooking and monitoring readiness. Recipe delicious soup is simple - you need to prepare the necessary products, cook them, and at the end add the contents of the jar. Then season with spices and the delicious broth is ready.

Food preparation

Any idea on how to cook bean soup begins with choosing the ingredients. The main thing here are canned beans, which you can take any - white or red, in own juice or tomato paste. The recipe for making soup does not limit the housewife in the choice of additional ingredients - you can cook it with meat, chicken broth, add mushrooms or pasta. A more satisfying option involves the addition of fried bacon, while a lean version involves the absence of meat and sour cream.

Soup with canned beans - recipes with photos

Every cook will find his owncanned bean soup recipe, which he will like the most. To make cooking easier, it is better to choose a recipe with a photo, where each step is illustrated in detail. You can prepare both classic versions of soups with meat, with the addition of chicken or smoked meats, and more refined ones - Georgian lobio, lean broth, puree soup or rich stew in a slow cooker.

Classical

Cooking time: 1 hour.
Number of servings: 14 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch.
Kitchen: author's.

Any cook will need information on how to cookbean soup - classic recipe with photos. For it, it is better to take canned vegetables in tomato sauce to give the taste and aroma greater richness, and appearance– a pleasant color that looks appetizing and attractive. Fresh pork adds richness to the broth, and added vegetables – carrots, onions, bell peppers – add freshness.

Ingredients:

pork – 0.4 kg;
canned beans in tomato sauce – half a kilo;
potatoes – 0.35 kg;
onion – 0.3 kg;
carrots – 0.25 kg;
bell pepper – 0.35 kg;
garlic – 3 cloves;
vegetable oil – 25 ml;
greens - a bunch;
olives – 20 grams;
water – 2000 ml.

Cooking method:

Cut the meat into cubes, add water, cook for 20 minutes. Add potato wedges and legumes. Cook for another 15 minutes.
Fry chopped onion and grated carrots in oil, add paprika strips, crushed garlic, and after 10 minutes add to the broth.
Salt and pepper, after 15 minutes sprinkle with chopped herbs.
Serve with halved olives and rye bread.

In a slow cooker

Calorie content of the dish: 120 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Becomes easier to preparecanned bean soup in a slow cooker, because the device allows you to do it faster, without having to keep track of time. You need to chop the vegetables, add canned food and add water, set the desired mode and wait until the end of cooking, then you will get Tasty food with a pleasant thick consistency.

Ingredients:

water – 1000 ml;
carrots – 1 pc.;
onion – 1 pc.;
chicken – 100 g;
Bay leaf- 1 PC.;
canned beans in tomato sauce - can;
potatoes – 4 pcs.;
garlic – 2 cloves;
greens - a bunch.

Cooking method:

Chop the onion, grate the carrots, cut the meat into pieces. Fry the mixture for 20 minutes on baking mode.
Add beans, potato cubes, bay leaves, pour boiling water.
Set the stew mode, after an hour serve with herbs and crushed garlic.

In tomato sauce

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 153 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Looks beautiful on a platetomato soup with beans, which is distinguished by its rich bright color, pleasant aroma and thick consistency. Garlic flakes, bay leaves and allspice instead of ground black pepper add piquancy and spiciness to it. It is recommended to serve food with full-fat sour cream, and if you don’t have it, you can use 10% cream, sprinkle with chopped herbs and add a slice of lemon.

Ingredients:

potatoes – 4 pcs.;
vegetable oil– 75 ml;
carrots – 2 pcs.;
onions – 2 pcs.;
garlic – clove;
chicken – 0.6 kg;
canned red beans in tomato sauce – 200 g;
bay leaf – 2 pcs.;
water – 3500 ml;
tomato paste – 40 ml;
allspice – 2 peas.

Cooking method:

Cut the chicken into pieces, add water and boil. It is advisable to leave the bone in the broth and then remove it.
After 40 minutes, add the fried chopped onions and carrots, bay leaf, salt and pepper.
Add beans, crushed garlic, potato cubes, tomato paste, and after 20 minutes remove from heat.

From red beans

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 29 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Very quick and easy to preparecanned red bean soup. To make it, you don’t need any special skills, knowledge or abilities, so even a novice cook can handle it. The result will pleasantly surprise and delight the whole family - food rich in flavors and aromas will quickly and for a long time satiate the body, warm you up in the cold, give strength and vigor for the coming day.

Ingredients:

canned red beans – 400 g;
carrots – 1 pc.;
onion – 1 pc.;
water – 2000 ml;
potatoes – 2 pcs.;
vegetable oil – 20 ml;
dill – 5 g.

Cooking method:

Make a fry of chopped onion, grated carrots, fry until golden brown.
Pour potato cubes, frying, legumes, and salt into boiling water.
After 20 minutes of cooking over moderate heat, sprinkle with dill.

With Chiken

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 51 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Has a wonderful rich tastebean soup with chicken. It is nice to serve it on the everyday dinner table to feed the household. Chicken makes the meal less calorie-dense than adding pork or beef, but it adds tenderness at the same time. It's nice to eat soup with sour cream, sprinkled with fresh chopped parsley and garlic croutons.

Ingredients:

chicken - half a kilo;
water – 2500 ml;
potatoes – 3 pcs.;
carrots – 1 pc.;
canned beans – 400 g;
onion – 1 pc.;
garlic – 3 cloves;
ketchup – 75 ml;
bay leaf – 2 pcs.

Cooking method:

Boil chicken cubes for half an hour with bay leaf.
Then add potato cubes and crushed garlic.
After 20 minutes, add legumes, chopped onions and grated carrots.
Add ketchup, salt and pepper.
Serve with sour cream and herbs.

With white beans

Calorie content of the dish: 184 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Looks no less beautiful in a platecanned white bean soup, the broth of which has a transparent golden hue. Hearty food with a high protein content is perfect for a hot dinner, because you will be satisfied with just one serving. Traditional recipe You can diversify it by adding bacon with mushrooms and beans, which will make the taste more rich and complex.

Ingredients:

canned white beans – 300 g;
carrots – 1 pc.;
onion – 1 pc.;
water – 2000 ml;
potatoes – 2 pcs.;
greens - a bunch.

Cooking method:

Pour boiling water over potato cubes, cook for 12 minutes, add legumes.
Grate the carrots, chop the onion, fry until soft, add to the broth.
Add salt and serve with herbs after 3 minutes. If desired, you can use chicken broth rather than pure water.

Cream soup

Cooking time: 1 hour.
Number of servings: 20 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

An excellent option for a hot dinner would bebean soup. His recipe is sometimes mentioned when telling how to cook lobio from canned beans. The food really tastes like traditional food. Georgian recipe hot snack served with big amount cilantro and spices. However, the European improved version is distinguished by the use of more familiar products.

Ingredients:

canned red beans – 800 g;
tomatoes – 6 pcs.;
bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
garlic – clove;
tomato paste – 30 ml;
vegetable broth – 1000 ml;
olive oil – 20 ml;
Tabasco sauce – 4 drops;
parsley - a bunch;
ground chili pepper - a pinch.

Cooking method:

Cut the tomatoes, pour boiling water for a minute, remove the skin, cut into cubes.
Similarly, chop the bell pepper, chop the onion, grate the carrots, and chop the garlic.
Fry the onion in oil until soft, add garlic, after half a minute carrots, after another 3 minutes paprika and tomatoes. Season with tomato paste and chili pepper.
Add half the beans and add water. boil, after half an hour of boiling under the lid on low heat, puree with a blender.
Add the other half, salt and pepper, heat for 2 minutes, season with Tabasco sauce.
Sprinkle with parsley and serve with white bread croutons.

Without meat

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

A Lenten option would be a recipe that explainshow to make bean soup without meat. It is also suitable for those who are losing weight, because the dietary properties of legumes help you quickly feel full with one serving of food and not feel hungry after a couple of hours. It is best to serve the Lenten snack without sour cream, flavored with a couple of drops of olive oil. Bread should be excluded, and if you are very strict about watching your figure, give up potatoes.

Ingredients:

canned beans - can;
potatoes – 3 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
greens - a bunch;
water – 1500 ml;
bay leaf – 3 pcs.

Cooking method:

Cut the carrots into slices, potatoes into large pieces. Place whole onions without husks in water, boil, add legumes along with juice, carrots.
After the carrots are ready, add the potatoes and salt.
After 15 minutes the soup is ready. You can season with herbs and bay leaf.

With cabbage

Cooking time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 59 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

A simple one will be a pleasant, satisfying option.cabbage and bean soup, which is good for dinner and included in the daily menu. In addition to using beans, it involves adding corn, also canned. This will make the food brighter in color, rich in taste, and very aromatic. It is better to take red cabbage, but traditional white cabbage and even Beijing cabbage will do.

Ingredients:

red cabbage – 100 g;
potatoes – 100 g;
canned corn – 100 g;
canned beans – 150 g;
onions – 50 g;
beets – 150 g;
water – 2000 ml;
green onions– 40 g.

Cooking method:

Salt the water, boil it, add shredded cabbage and potato cubes.
After 5 minutes, add chopped onions, after another 10 – pre-boiled beets, grated into large strips, and both types of canned food.
After 10 minutes, serve with chopped green onions.

Beef

Cooking time: 1.5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 144 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Another traditional dinner option would besoup with beef and canned beans. Its increased satiety results from the use of meat and protein-rich legumes. Smoked bacon gives the food a pleasant flavor, tomato paste gives it color, and mustard seeds, dill and garlic cloves add piquancy and spiciness. Food goes well with sour cream.

Ingredients:

canned red beans – 0.6 kg;
onions – 2 pcs.;
garlic – 2 cloves;
tomato paste – 75 ml;
mustard seeds – 20 g;
olive oil – 100 ml;
potatoes – 4 pcs.;
bacon – 100 g;
beef – 200 g;
water – 1000 ml;
dill - a bunch.

Cooking method:

Cut the beef into large pieces, finely chop the onion and garlic.
First fry the onion-garlic mixture in oil, add the meat and mustard seeds. After 20 minutes of simmering, add tomato paste.
Boil water, add legumes and fry. After half an hour, add the potato cubes and cook for another half hour.
Cut the bacon into thin strips and fry in oil until crispy.
Salt the broth, season with dill, serve with bacon strips.

Delicious bean soup - cooking secrets

To make it incredibly tasty and nutritiousbean soup from a can, it's worth listening to useful tips chefs:

ideal spices for legumes would be thyme, basil, coriander, cumin, cilantro and turmeric;
step by step recipe involves first cooking the broth with meat and vegetables, and then adding legumes - they are already ready, so you should not cook them for a long time so as not to turn into puree;
Soup with minced meat and beans, cooked with stewed meat or turkey, turns out delicious and quick;
instead of water, you can use vegetable, meat or mushroom broth;
A simple soup can be diversified by adding rice, pearl barley, tomatoes, and celery.

Video

Soup with canned beans is simplest option first course, which is prepared in a matter of minutes. It can be endlessly improved to suit your taste, for example, by adding meat, vegetables, sauces, and favorite spices. In any case it will work out perfect option lunch for the whole family.

Canned bean soup - classic recipe

Canned beans in soup go well with various types vegetables

Combination with red bell pepper, onion and potatoes gives the dish a special richness. To prepare the classic version you will need: a couple of tablespoons of tomato paste, 800 ml of water, oil, salt, spices to taste. And, of course, a can of canned red beans.

Potatoes are cut into small rectangles.
For frying, all chopped vegetables are brought to softness in refined oil. The process begins with onions, then carrots are sent to it, then peppers.
After about 7-8 minutes, tomato paste is added to the bowl, and everything is cooked together for a few more minutes.
The frying goes into a container with soft potato cubes.
Beans are washed cold water and added to the soup.
If desired, you can add any spices and herbs to the dish.

It happens that beans from cans are slightly sour. In this case, 0.5 tsp is added to the soup 5 minutes before it is ready. granulated sugar.

Recipe with meat

For a more satisfying dish, add meat, for example, 250 grams of beef. In addition to the meat part, you will need: 600 grams of white beans, 2 white onions, 60 grams of tomato paste, a couple of garlic cloves, 2 tsp. mustard seeds, several potato tubers, 130 grams of bacon, salt and spices to taste.

Fry the garlic and onion until soft in a hot frying pan with oil.
When the vegetables become transparent, you can add mustard seeds and small slices of meat to them.
Together, the components are simmered over low heat for 25 minutes with constant stirring.
After the specified time has passed, tomato paste is added to the frying pan.
A liter of water is poured into the pan and brought to a boil. Immediately after the first bubbles appear, the contents of the frying pan, beans from a can without liquid, salt and potatoes cut into small cubes are added to the container.
The dish is cooked until done for about 25 minutes.

The bacon is cut into thin strips, fried until crispy in butter or melted butter and placed in each serving of soup before serving for lunch.

Soup with canned red beans and smoked meats

The thick, rich soup with smoked meats and beans is especially popular with the male half. To prepare, in addition to a can of canned red beans, you will need: 420 grams of smoked meats to your taste, one onion, tomato and carrot each, several potatoes, a couple of cloves of garlic, salt, butter.

Canned legumes, ready for use, are filled with water and boiled a little. The liquid is salted to taste.
Smoked meats cut into small cubes are fried in a bowl with any type of oil.
The meat is transferred to a separate container. Cook the chopped onion until golden. After this, add carrots grated on a medium grater and finely chopped tomato. The ingredients are simmered over low heat for several minutes.
Fried smoked meats are placed in a pan with beans. Potato cubes are also added there.
All that remains is to add the fried potatoes to the soup, add salt and pepper to taste and cook until the potatoes are completely cooked.

Before serving, the treat is sprinkled with finely chopped garlic.

Eastern style

A special mixture of spices and soy sauce. For it, you definitely need to use a pinch of cumin, nutmeg and allspice. You will also need to take: a can of red beans, 850 ml vegetable broth, one carrot and onion, a couple of tomatoes and bay leaves, 40 ml of soy sauce, a pinch of salt, oil.

Chop onions and carrots and fry in fat or any type of oil.
Tomatoes are scalded with boiling water, seeds are removed and added to the vegetable mass. Simmer everything with the addition of a small amount of broth and bay leaves for 10-15 minutes.
Lightly simmer the beans and cumin in the remaining broth.
The contents of the frying pan, soy sauce and nutmeg are added to the pan with the legumes.
The dish is cooked for 5-7 minutes, at the end of the process it is lightly whipped with a blender.

The soup is served with white or black croutons.

Chicken soup with canned white beans

This simple easy The soup will definitely appeal not only to adults, but also to the youngest gourmets. To prepare it you will need to take: a can of white beans, 1.3 liters of chicken broth and boiled meat from one breast, 1 egg, 2 potatoes, a bunch of fresh herbs, salt.

Cook egg hard-boiled
Bring the broth to a boil, then add diced potatoes and poultry meat disassembled into fibers.
The soup will be ready when the potatoes are soft.
When finished, all that remains is to add salt to the dish.

Chicken broth is served with chopped egg and chopped herbs.

In a slow cooker

It is especially convenient and quick to cook bean soup in a multicooker using any model of device. For the dish under discussion we use: 4 medium-sized potatoes, a can of red beans, one onion and one carrot, 4 cloves of garlic, 40 ml of ketchup without additives, a bunch of cilantro, salt, oil.

In the “Baking” mode, bring the chopped onion to a transparent state. Next, grated carrots and ketchup are added to it. Stew all ingredients until vegetables are soft.
The required volume of water is poured into the multicooker bowl, potatoes and beans cut into medium-sized cubes are poured out along with the liquid from the jar.
Salt the dish to taste, adding seasonings.
The treat is cooked in the “Stew” mode for 35 minutes.

Before serving for lunch, each bowl of soup is generously sprinkled with finely chopped fresh cilantro.

Canned beans in tomato sauce

Tomato sauce goes great in canned red bean soup. Ready dish It turns out light and dietary. For it you use: 1 onion and carrot, 400 grams of canned beans, 6 potatoes, a pinch of salt and ground pepper, butter.

Diced potatoes are placed in boiling water and cooked until tender.
If you want to reduce the calorie content of a dish, then you can simply chop the vegetables using any in a convenient way and leave raw. If there is no such goal, then it is better to fry the onions and carrots in a small amount of any oil.
The contents of the jar along with the liquid are added to the pan with the potatoes. This is where the frying goes.
The soup is salted, peppered and cooked for another 15 minutes.

Before serving, you need to give the treat time to brew a little.

A simple and delicious creamy soup recipe

On a cold, damp day, there is nothing better for lunch than thick creamy soup. It warms perfectly and quickly satisfies hunger, and is very simple to prepare. For the treat you will need to use: 2 cans of red beans, one each of onion, sweet pepper and carrot, 2 garlic cloves, 5 tomatoes, 1.5 tbsp. tomato paste without additives, 800 ml vegetable broth, 3 drops Tabasco sauce, oil, salt.

The tomatoes are doused with boiling water and the skins are removed.
Finely chopped onion is fried in oil until soft, after which it is added Bell pepper, carrots and garlic.
After another couple of minutes of frying, put the tomatoes, cut into 4 parts, into the frying pan along with the released juice. All ingredients are simmered for a couple more minutes.
The contents of the frying pan are transferred to a saucepan with boiling broth, half of the washed beans, tomato paste, and salt are also sent there. The soup is cooked over low heat for 25 minutes.
Next, the mass is removed from the stove and pureed.
The remaining beans are added to the soup, after which it is brought to a boil again and turned off.

When you want to cook a full-fledged hearty lunch or dinner, but don’t have enough time, canned foods come to the rescue. Thanks to them, you can prepare an excellent dish in a very short time. For example, bean soup from a can can be made in less than half an hour. Below are the most interesting recipes such a first course.

Bacon and bean soup

Thick and hearty canned bean soup with vegetables, garlic and cumin can be a wonderful dinner, especially during the cold season. For it you will need:

3 cans of canned beans;
5 slices of bacon;
2 cloves garlic, minced;
1 onion, chopped;
2 carrots, thinly sliced;
4 celery stalks, chopped;
500 ml chicken broth;
1 tsp black pepper;
1 teaspoon cumin.

How to prepare such a dish?

How to make bean soup from a can? In a multicooker bowl or large heavy-bottomed saucepan, fry the bacon until crispy. Take it out and place the garlic, onions, carrots and celery in the same container, fry them in the rendered bacon fat. Add beans and chicken broth to the pan. Heat to a boil. Add pepper, cumin and chopped bacon to finished soup. Serve hot.

Tomato and bean soup

Fresh vegetables and canned beans go well together here. This soup is best prepared immediately before serving and then not reheated. For it you will need:

1 tablespoon olive oil;
1 red onion, coarsely chopped;
2 celery stalks, ends trimmed, thinly sliced;
1 carrot, peeled, into small half rings;
2 cloves garlic, minced;
400 grams of tomatoes canned in their own juice;
1 liter of vegetable broth;
2 cans canned red beans, rinsed and drained;
1/3 cup chopped fresh leaf parsley;
4 spicy buns or pampushki, for serving.

Cooking bright vegetable soup

This canned bean soup is pretty easy to make. Heat the oil in a large saucepan over low heat. Add onion, celery, and carrots and cook, stirring occasionally, for 7 minutes, or until onion is soft. Add the garlic and continue sautéing, stirring until a distinct aroma develops.

Add the chopped tomatoes, pour in the broth and bring to a boil over high temperature. Reduce heat to medium and simmer, partially covered, for 10 minutes. Add the beans and cook for another 2 minutes or until heated through. Season with pepper and salt.

Ladle soup into serving bowls. Sprinkle with parsley and serve immediately with scones.

Variations of bean soup

Besides classic recipe, you can make this soup with pumpkin and red lentils. To do this, you will need an additional 1.5 kg of pumpkin pulp, cut into pieces 3 cm long. You should place them in a saucepan along with carrots and celery. Then, at the same time as the tomatoes and broth, add one and a half cups of red lentils. Cooking the dish in this case requires not 10, but 20 minutes.

You can also make bean soup from a can with a pronounced tomato flavor. In this case, you will need not 400, but 800 grams of tomatoes in their own juice along with the marinade. You don’t need to add broth in this variation of the dish. Replace the parsley with chopped fresh coriander. Add 2 teaspoons of cumin, 1 teaspoon of sweet pepper, a pinch of ground ginger and a pinch of ground cinnamon along with the garlic in the first step of cooking.

In addition, you can make this soup with stew and beans from a can and with pasta. Just add 200 grams of any pasta 5-7 minutes before preparing the dish, and 2 minutes, at the same time as the beans, add a can of stewed beef.

Red Bean Soup with Cheese Toast

This dish can also be called quite satisfying, despite its simple composition. This is because this bean soup from a can is served at the same time as toast with cheese, which increases the calorie content. So, you need to prepare some ingredients in advance.

For toast:

from 8 to 12 thin pieces of baguette;
120 grams Parmesan cheese, grated (about 1/4 cup).

For the soup:

half a tablespoon of olive oil;
4 cloves of garlic, minced;
2 cans canned red beans, drained and drained;
half a teaspoon of chopped fresh thyme;
half a teaspoon of red pepper flakes;
0.5 liters of unsalted chicken broth;
2 small bunches Chinese cabbage with large stems removed, leaves coarsely chopped only;
fresh ground black pepper, to taste;
Kosher salt, to taste.

How to do it?

Preheat the oven. Spread two teaspoons of shredded Parmesan cheese on each baguette slice and place on a baking sheet. Bake until the cheese is dark and the bread is crisp. This takes approximately two minutes. Set aside.

Next, get busy making red bean soup from a can. Place a large saucepan over low heat and add oil. Once hot, add the garlic and cook, stirring occasionally, until it turns pale brown. This will take about three minutes (be careful not to overheat the garlic as it may take on a bitter taste). Add rinsed beans, thyme, red pepper flakes, chicken broth and cabbage. Adjust the temperature to achieve a steady, gentle simmer and cook until the cabbage is very soft. Season with black pepper and other spices, add salt if necessary.

Pour soup into warmed serving bowls. Top with cheese toast directly into the broth and sprinkle with remaining Parmesan.

Caribbean first course

Cuban black bean soup with red sauce is a very common dish around the coast. Caribbean Sea. It's usually made from dried legumes (which obviously takes extra time), but can easily be adapted to use canned beans.

To get the full flavor from the dish, make a flavored stir-fry with onions, peppers, cloves, garlic and spices, and then begin the main cooking. It is also worth noting that this soup reveals its flavor after it has been steeped for a while. That is, placing it in the refrigerator overnight will give you the opportunity to get a richer taste.

So, you will need the following:

1-2 pieces of lean pork (about 700-800 grams);
olive oil highest quality;
3 whole cloves;
2 large bulbs, peeled and chopped into cubes;
1 medium green bell pepper, cut into pieces;
1 medium red bell pepper, cut into pieces;
2 teaspoons;
800-900 ml chicken or vegetable broth;
6 large cloves garlic, peeled and coarsely chopped;
3 bay leaves, broken into pieces;
2 teaspoons ground cumin;
one and a half teaspoons of dried oregano;
from 3/4 to 1 teaspoon ground black pepper;
3 full tablespoons of tomato paste;
3 cans canned red beans, drained and rinsed;
3 limes, halved, or half a glass of sherry, wine, cider or palm vinegar.

Additionally:

1 cup finely chopped onion;
half a cup of chopped fresh coriander.

Cooking spicy Caribbean soup

This red bean soup in a can is made like this. Remove the meat from the bone by cutting it into small pieces. Place it in a heavy-bottomed saucepan, add olive oil and heat to high temperature. Mix the meat with cloves, onion, pepper and salt. Cook for 8 minutes (stirring occasionally) until the onions are dry and a brown glaze begins to form on the bottom of the pan.

Add some broth along with the garlic, bay leaves, cumin, oregano, black pepper and tomato paste. Using a wooden spoon or spatula, scrape the glaze from the bottom of the pan while you simmer the mixture over moderate heat. This should take you approximately three minutes. Then add the beans and the remaining broth. Adjust the heat until the soup simmers gently. Cover tightly with a lid and cook for 20 minutes.

Stir the dish with the juice of two and a half limes or a third of a glass of vinegar. Adjust pepper and salt and add more acid to taste if desired.

Ladle the bean soup from the can into bowls, topping each serving with a full tablespoon of chopped onion and a handful of fresh chopped coriander.

Mexican bean soup

Many of us love soup all year round, especially in rainy weather. That's why various recipes first courses from different countries can be very useful. Making this bean soup from a can doesn't require much effort. Simply sauté the vegetables, then add the spices, broth and legumes and leave to simmer. Thirty minutes later, you'll have a restaurant-worthy, hearty soup. In total you will need:

2 tablespoons avocado pulp or coconut oil;
half a white or yellow onion, diced;
3 cloves of garlic, minced;
half a red or orange pepper, cut into small cubes;
one and a half tsp. caraway;
1 tsp chili powder;
one and a half cups of red chipotle sauce;
4 cups vegetable broth;
2 tablespoons coconut sugar or maple syrup (optional);
2 cans red beans, drained;
2 cans canned corn, drained and drained.

To submit:

lime juice;
fresh cilantro, chopped;
red onion, diced;
corn chips;
ripe avocado, cubes;
any hot sauce.

Cooking Mexican dish

The recipe for bean soup from a can looks like this. Heat a large saucepan over low heat. Add oil, garlic, onion, pepper, a pinch of salt and pepper each and stir. Cook for 4-5 minutes, stirring frequently, until the onion pieces are translucent and the peppers have changed color. Add cumin and chili powder and stir. Then add the sauce, vegetable broth and sugar or syrup. Stir to combine all ingredients, then increase heat and bring to a boil.

Once the soup comes to a boil, add the beans and corn and stir. Reduce heat to low and simmer, covered, for thirty minutes, stirring occasionally. The longer the mixture simmers, the more flavor will develop. This soup will be even better the next day.

White bean soup

This is a hearty, no-meat white bean soup from a can that many will love. To prepare it you will need;

2 tablespoons extra virgin olive oil;
1 cup chopped yellow onion;
4 large cloves garlic, roughly chopped;
1 liter of unsalted vegetable broth;
4 cups chopped cabbage;
500 grams of fried diced tomatoes;
2 big carrots, peeled and chopped;
1/2 teaspoon kosher salt;
grated Parmesan cheese, optional.

Making vegetable white bean soup

In a large saucepan, heat the olive oil over low heat. Add onion and fry for 3 minutes. Add the garlic and cook for another two minutes. Add broth, cabbage, tomatoes and carrots, cover and slowly bring to a boil. Cook for 5-10 minutes, or until the cabbage and carrots are tender. Add beans and heat mixture. If desired, add additional pepper and salt and sprinkle cheese on top. Serve hot with a piece of crusty bread.

Lentil bean soup

This delicious and flavorful vegetarian soup can be made in the slow cooker or on the stovetop, making it a super easy recipe. All you need is:

1 cup diced onion;
1 tsp avocado or olive oil;
1 bell pepper, diced;
1 jalapeno pepper, small pieces;
2.5 cups vegetable broth;
500 ml tomato sauce or crushed tomatoes;
half a glass of salsa;
1 tablespoon of tomato paste;
1 can red beans, drained and rinsed;
1 can white beans, drained and rinsed;
1 cup corn kernels (fresh, canned or frozen);
3/4 cup red lentils;
1/2 tsp. chili powder;
1/2 tsp. garlic powder;
1/2 tsp. caraway;
1/4 tsp. cayenne pepper;
1/4-1/2 cup heavy cream (optional);
sea salt and pepper.

How to make bean and lentil soup?

The recipe for bean soup in jars is simple. First you should cut the vegetables and measure the amount of ingredients. Then add everything except the cream to the pan. Simmer over low heat for thirty minutes, or until the lentils are tender. Stir in cream and serve immediately.