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Bean soup

Bean soup


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hmmm, how good it was. I bit from that onion like that..almost with restraint :))) da 'o fo' buonaaaaa. is there a husband who doesn't like bean soup? mine, will be super excited, it's the surprise of the day =)))). It's the first time I've been like my mother. maybe you will be surprised by the presence of fidelity, but THAT'S HOW MOTHER DID IT :)))) and I was crazy about this soup.

  • 500 gr dried beans (I like this little one)
  • vegetable for soups: mine contains: carrot, parsnip root, celery root, parsley root, capsicum, yellow bell pepper, donut, celery leaves.- if you don't have one, put in each
  • 2-3 tablespoons tomato paste
  • a cup of slightly sour borscht
  • parsley
  • lovage
  • thyme
  • a teaspoon the secret of vegetable taste
  • two onions
  • noodles (quite a bit)

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Bean soup:

The beans are washed well and boiled with cold water (about .... 4L)

After boiling, drain and add more hot water.

When it is almost cooked, (fill it with hot water), remove a part of it with a polish and make a stew. It is set aside.

In a saucepan, cook the chopped onion in 30 ml of oil until it becomes glassy. add the vegetables and tomato paste and cook together for 10 minutes.

Then add it over the boiled beans and put it back on the fire. After about 15 minutes, add the strained borscht and the noodles.

Leave for another 10 minutes and add larch, parsley, a little thyme and spice.

Serve with raw onions or hot peppers.


Bean Soup - Recipes

Posted by Postolache Violeta on December 01, 2020 in recipes with pork recipes with beans traditional recipes soup recipes | Comments: 0

I couldn't let December 1st pass without bringing you a recipe with beans, so today we have bean soup in a bread bowl, a kind of queen of bean soups, so tasty, so beautifully presented that no one and will resist! She's a star in restaurants, but it's not hard to do at all, so you can easily reproduce her at home!
I recommend you too bean soup with ciolan, bean bag with cabbage juice, smoked bean soup with tarragon or cream bean soup with crispy bacon. You can find more recipes with beans here.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Put cold water over the beans and let it boil over low heat. After it boils, add the finely chopped vegetables. Add salt, pepper, paprika and thyme sprigs and simmer.

While the beans are boiling, prepare the bread. You can prepare any other bread recipe, it is important to be crispy crust, otherwise it will absorb too much juice. I kneaded in the bread machine, but if you want to make it by hand you have to mix the flour with the dry yeast and salt, then start adding water and olive oil and knead until you get a compact dough that no longer sticks to your hands. Leave to rise until it doubles in volume. Pour the dough on the floured work surface and form three round loaves. Put the bread in a round, heat-resistant form and leave it to rise for 30 minutes. I had a smaller saucepan and baked the breads in turn.

Let the bread brown well then take it out and let it cool.

When the bread has cooled, cut a lid on top, which we will keep aside and hollow out the core with a knife, being careful not to sting the peel, so that the soup will flow from the bowl.

Put in each bowl bean soup, both beans and juice and ciolan and season with finely chopped green dill. Put the lid on the bread until ready to serve. We must serve it with red onions. Far, far too good!


Bean soup (fasting recipe)

Bean soup is one of our favorite recipes in fasting. If I love to have as many vegetables on my plate, Cris eats it more liquid, but we both serve it with a red onion salad and a few small slices of fresh bread, fresh from the oven.

I made this wonderful giant bean soup, great for soups, salads, dishes. It tastes so sweet and tasty! Of course, fasting soup comes out just as tasty and with smaller beans, it is important to use a fresh bean, the older it is, the harder it will boil.

My delicious soup recipe is borrowed from mommy, that's how it was when we were little, that's how I make it now. The strong point of this recipe is the Heinner Alacarte 5 HMCK-5BK Multicooker.

I didn't think that multicooker food could taste so good.

I had few emotions at first, but it is so simple and fast, it is a pleasure to work with him. All we have to do is put the ingredients in the vat of the device, set the program according to the chosen preparation and get to work. Through an audible signal, the Heinner Multicooker notifies us when the food is ready. All we have to do is put it on plates and taste it with gusto with our loved ones.

The Heinner Alacarte 5 HMCK-5BK multicooker has 11 programs (sauté, steam, pasta, porridge, meat, bread, yogurt, soup / stew, rice, slow cook, manual mode for own recipes).

We set the program according to the recipe you want to prepare or, as I did for fasting soup with beans, we manually choose the temperature and cooking time. In the recipe book that comes with this multicooker, we will find many interesting recipes, I can't wait to try them!

And now let's see how to make bean soup in a multicooker. You will see how simple it is!


Smoked bean soup

Ingredients for the 10 liter pot:
Beans 500 g
Smoked ciolan 750 g
Smoked ribs 400g
Onions 2 pcs
Large carrots 2 pcs
Parsley root 2 pcs
Medium celery 1/2 pcs
Red bell pepper 1 pc
Yellow bell pepper 1 pc
Garlic 4 puppies
Tomato puree (broth) 400 ml
Bay leaves 4-5 pcs
Dried tarragon 3 tbsp
Thyme 2 twigs
Parsley a tie
Salt
Ground pepper

Recipe video BEAN SOUP WITH SMOKED CIOLAN lower:

Moisturize the beans for at least 12 hours in cold water.

Rinse the beans and then boil in cold water in a pot.

When it boils, remove from the heat, drain the beans using a sieve under a stream of cold water. Repeat the procedure 2 times.
Put the beans in the pot for the third time and pour 6 liters of cold water on top.
Collect foam from the surface if it forms.

Add the smoked ciolan, the smoked rib and the bay leaves.

Cover with a lid and cook for an hour. Remove the meat from the juice and let it cool a bit so you can debone and cut it.

When the meat has cooled a little, cut it into suitable cubes.

Put the pieces of meat back in the water and then add the onion, celery, parsnips and carrots all cut into small cubes. Add tarragon and dried thyme. Stir and put the lid on. Boil for 20 minutes.

Add the red and yellow peppers cut into small cubes. Boil for another 15 minutes.

Add the tomato juice and crushed garlic.

Boil for another 7 minutes. Turn off the heat and add salt and ground pepper.

Add dried tarragon and finely chopped parsley. Put the lid on and let it infuse for 10 minutes.

After 10 minutes take the lid and stir in the pot a few times.

Serve hot soup with vinegar, bread and hot peppers.
Consume in moderation!


Bean soup

An ordinary Friday meal in our family usually consists of something fasting. Although we don't all fast, we cook beans, beaten beans or oriental salad anyway. I did bean soup at the request of her husband, who is absolutely crazy about her and despite the fact that we are real carnivores, he prefers fasting bean soup without smoked ciolan. If it were up to me, I'd only eat smoked ciolan.

Ingredient:
- 1kg of beans
- a small celery, with leaves
- 2 carrots
- a cup of broth
- 2-3 tablespoons of flour
- 100 ml of oil
- tarhon
- salt

If the beans are from this year, I don't boil them in more water, but I leave them in the water overnight and then I just change the water and boil it. If the beans are older, in addition to softening them overnight, boil them in 2-3 waters. Now I had fresh beans, so I put it directly to boil together with the sliced ​​carrots and the celery cut in half.

The fresh beans boil quite quickly, mine boiled in about an hour. If you make beans with ciolan, the ciolan is boiled at the same time as the beans and vegetables. Separately, prepare the rantas: heat the oil, mix well with the flour, taking care not to make lumps and brown the flour a little. Then extinguish with broth and keep the rantas on the fire, stirring constantly until it gains consistency. Pour the rantas over the beans, season with salt, add the tarragon and let it boil for a few more minutes.

This is about the recipe for bean soup, as it is cooked in our area, and the soup was not complete if I did not say that it is eaten with red onions, water onions, from the one that bites less. I cut the onion fish, put it in a clean towel, sprinkle it with salt and squeeze it well in my fists. It's absolutely delicious! Good appetite!


  • 500 g beans late pasta (yellow and green)
  • 3-4 tablespoons olive (or sunflower) oil
  • 1 onion
  • 1 carrot
  • 1 celery stalk then (or a small root)
  • 1 bell pepper
  • 3-4 potatoes
  • 400 g fresh tomatoes (or a can of diced)
  • 2 tablespoons broth
  • borscht (or lemon juice)
  • fresh leustean
  • a sprig of fresh thyme

Put the oil in a pot and simmer the onion, pepper, celery and carrot, finely chopped until soft. Add a teaspoon of salt, remove the water from the vegetables and so they will not fry excessively.

Add the cleaned and broken pods in two or three pieces and the diced potatoes. Cover with water, add salt to taste and simmer until soft.

Add the tomatoes, broth and borscht or lemon juice to taste, bring a few more boils and the soup is ready. At the end add the chopped larch and thyme.

*If using fresh tomatoes, peel them and cook the soup until the tomatoes are soft.

We ate soup with rye bread and hot peppers. A delight, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

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Smoked bean soup

Ingredients for the 10 liter pot:
Beans 500 g
Smoked ciolan 750 g
Smoked ribs 400g
Onions 2 pcs
Large carrots 2 pcs
Parsley root 2 pcs
Medium celery 1/2 pcs
Red bell pepper 1 pc
Yellow bell pepper 1 pc
Garlic 4 puppies
Tomato puree (broth) 400 ml
Bay leaves 4-5 pcs
Dried tarragon 3 tbsp
Thyme 2 twigs
Parsley a tie
Salt
Ground pepper

Recipe video BEAN SOUP WITH SMOKED CIOLAN lower:

Moisturize the beans for at least 12 hours in cold water.

Rinse the beans and then boil in cold water in a pot.

When it boils, take it off the heat, drain the beans from the water using a sieve under a stream of cold water. Repeat the procedure 2 times.
Put the beans in the pot for the third time and pour 6 liters of cold water on top.
Collect foam from the surface if it forms.

Add the smoked ciolan, the smoked rib and the bay leaves.

Cover with a lid and cook for an hour. Remove the meat from the juice and let it cool a bit so you can debone and cut it.

When the meat has cooled a little, cut it into suitable cubes.

Put the pieces of meat back in the water and then add the onion, celery, parsnips and carrots all cut into small cubes. Add tarragon and dried thyme. Stir and put the lid on. Boil for 20 minutes.

Add the red and yellow peppers cut into small cubes. Boil for another 15 minutes.

Add the tomato juice and crushed garlic.

Boil for another 7 minutes. Turn off the heat and add salt and ground pepper.

Add dried tarragon and finely chopped parsley. Put the lid on and let it infuse for 10 minutes.

After 10 minutes take the lid and stir in the pot a few times.

Serve hot soup with vinegar, bread and hot peppers.
Consume in moderation!


3. Recipe for variegated bean soup with borscht

ingredients: 250 g dried variegated beans, a carrot, two onions, a few teaspoons of vegetable soup put in a jar (mixture of bell peppers, tomatoes, celery leaves, carrots, parsley, larch), thyme, borscht, salt, oil.

Method of preparation: wash the beans very well, then boil them in clear water. After a few boils, drain the water and replace it with another, still hot. After it has been on the fire for another 30 minutes, add the finely chopped onion and the carrot given on the small grater. When the beans are almost cooked, add the vegetable soup, a little thyme, two or three tablespoons of oil and salt to taste. 10 minutes before taking the pot off the heat, add the borscht.


Ingredients Smoked bean soup with tarragon:

(for 1 4-liter pot with soup)

  • 400 grams of beans
  • 400 grams of smoked bone with everything (ciolan, homemade ham, scaricica, etc.)
  • 2 onions
  • 2 good carrots
  • 1 parsnip
  • 1 parsley root
  • celery as 1 small egg
  • 2 cloves of garlic
  • 1 pepper (optional)
  • 400 ml. of concentrated tomato broth
  • 2-3 bay leaves
  • 1 bouquet with greens: 5 tarragon threads and 5 thyme branches
  • 3 tablespoons chopped green tarragon for sprinkling
  • salt and pepper
  • optional: apple cider vinegar for souring

Bean soup with smoked and tarragon & # 8211 moisturizing (soaking) and scalding beans

1. The beans are carefully selected from impurities and spoiled grains, washed in some cold water and soaked in cold water in the evening, as shown in bean recipe with ciolan. In the background you can see the smoky soaked too, it is not necessary to do so unless you have a slightly salty smoke that boils harder (dry).

2. The next morning, drain the beans well from the water in which they were soaked and rinse under running cold water. Put the beans in a pot, cover with cold water and put on the fire. Bring to the boil and immediately drain the water in which it was scalded, rinsing well with cold water, this process having the role of minimizing the unwanted effects of the legume.

Bean soup with tarragon and smoked & # 8211 how to cook

1. The scalded and rinsed beans, together with the smoked and bay leaves are put in a pot, covered with plenty of cold water and put on the fire. Salt is only added at the end, because smoked meat is also salty. Be careful, if you know that you have smoked meat that boils harder and you have not soaked it in water overnight, maybe it is useful to boil it halfway separately, so that the beans are not completely crushed and the meat is still uncooked.

2. As it starts to boil, foam will accumulate on the surface, which must be removed as many times as possible.

3. Peel onions, peppers and all the roots, wash and chop into suitable cubes.

4. After the smoked meat and beans have been cooked together for 1 hour, add the diced vegetables. Also now add the tarragon and thyme tied in a bouquet, to remove them more easily at the end. As the water evaporates, top up with warm water.

5. When the smoked meat is cooked, bone it and divide it into pieces to fit the spoon. Add the portioned meat to the boiling soup.

6. After both the vegetables and the beans and meat are well cooked, add the broth and crushed garlic and boil everything together for 4-5 minutes.

Bean soup with tarragon and smoked as in Transylvania, final seasoning and serving

At the very end, straighten the taste of the salt soup and add a lot of ground pepper. Remove the soup from the heat, sprinkle with chopped green tarragon and cover with a lid. Let it infuse for a few minutes and amplify its flavors.

Serve bean soup with tarragon and hot smoked, offering vinegar, bread and pickled hot peppers or fresh. Good appetite!


Smoked bean soup

Ingredients for the 10 liter pot:
Beans 500 g
Smoked ciolan 750 g
Smoked ribs 400g
Onions 2 pcs
Large carrots 2 pcs
Parsley root 2 pcs
Medium celery 1/2 pcs
Red bell pepper 1 pc
Yellow bell pepper 1 pc
Garlic 4 puppies
Tomato puree (broth) 400 ml
Bay leaves 4-5 pcs
Dried tarragon 3 tbsp
Thyme 2 twigs
Parsley a tie
Salt
Ground pepper

Recipe video BEAN SOUP WITH SMOKED CIOLAN lower:

Moisturize the beans for at least 12 hours in cold water.

Rinse the beans and then boil in cold water in a pot.

When it boils, remove from the heat, drain the beans using a sieve under a stream of cold water. Repeat the procedure 2 times.
Put the beans in the pot for the third time and pour 6 liters of cold water on top.
Collect foam from the surface if it forms.

Add the smoked ciolan, the smoked rib and the bay leaves.

Cover with a lid and cook for an hour. Remove the meat from the juice and let it cool a bit so you can debone and cut it.

When the meat has cooled a little, cut it into suitable cubes.

Put the pieces of meat back in the water and then add the onion, celery, parsnip and carrot all cut into small cubes. Add tarragon and dried thyme. Stir and put the lid on. Boil for 20 minutes.

Add the red and yellow peppers cut into small cubes. Boil for another 15 minutes.

Add the tomato juice and crushed garlic.

Boil for another 7 minutes. Turn off the heat and add salt and ground pepper.

Add dried tarragon and finely chopped parsley. Put the lid on and let it infuse for 10 minutes.

After 10 minutes take the lid and stir in the pot a few times.

Serve hot soup with vinegar, bread and hot peppers.
Consume in moderation!


Fasting bean soup

ingredients:
Beans 500g
Onions 2 pieces
Carrots 2 pieces
Medium celery 1/4 piece
Parsley root 1 piece
Red bell pepper 1 piece
Dafin 2 leaves
Oil 50 ml
Tomato juice 150 ml
Corcoduse broth 150ml
Parsley a link
Salt
Pepper
Thyme a twig

Recipe video POST BEAN SOUP lower:

Moisturize the beans for at least 12 hours in cold water.

Glue the beans and then boil in cold water in a 5 l pot. When it boils, remove from the heat, drain and rinse in a sieve under a stream of cold water.

Repeat the procedure twice. Put the beans back in the pot and pour cold water on top.

Add 2 bay leaves. Let it boil for two hours, until the grains are almost cooked.
Peel and finely chop the vegetables. Simmer the onion in oil over low heat, add salt.

When the onion is glassy add the carrots, parsley root and celery. Stir.

Then cover with a lid and let simmer for a few minutes. Add the hardened vegetables to the pot over the beans.

Add a sprig of thyme and red pepper over the beans, season with salt and pepper, cook for 15 minutes.
Add the crocodile broth, then add the tomato juice and cook for another 5 minutes.

Add the parsley, turn off the heat, put the lid on and leave for 10 minutes to infuse the greens.

Remove the bay leaves and thyme sprig (optional). Serve with pickled onions or hot peppers.