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Fasting dry bean soup with dill

Fasting dry bean soup with dill

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In the evening I soaked the beans and in the morning I boiled them in a 4 l pot.

I let it boil for 10 minutes, then I changed the water twice. Then I renewed the water, added the chopped onion, the bay leaf and let it boil.

About halfway through the cooking time, I added the pre-chopped vegetables and let them continue to boil.

Meanwhile, I put boiling water in a saucepan and then I scalded the tomatoes, let them cool, peeled them, then finely chopped them and added them to the soup.

When the beans are soft enough, put the oil in a pan, then finely chop the garlic, let it fry for a minute, then add the flour.

When it has browned a little, add the paprika, then with a polish we take the juice from the pot and chew quickly and continuously so as not to make lumps, then we pour the composition into the pot and let it boil for another 10 minutes.

Season with salt and pepper, add vinegar and season with green dill.

The soup is ready, good enough to be served.

Good appetite !

Bean soup

Simple bean soup, without ciolan or smoked. But especially tasty.

  • 500 g beans
  • a big onion
  • a big carrot
  • a little celery
  • a parsnip
  • a parsley root
  • a few peppercorns
  • a red bell pepper
  • a teaspoon of paprika
  • a powder of dried thyme
  • salt
  • 4 tablespoons oil
  • lovage

For four servings I use 500 g beans with small beans. I soak it for a few hours to shorten the cooking. Boil the beans, changing the water three times. I never add cold water to the boiling process. The beans should simmer for a long time with the pot covered. As a secret, add a few peppercorns to the boil. Put the sliced ​​roots and onion and let the beans simmer with them for 30 minutes. When the berries start to crush easily, add the chopped pepper and paprika. After 15 minutes add the carrot. Towards the end of cooking, add the dried thyme, salt to taste and 4 tablespoons of oil. Leave it for a few more minutes and add the larch.

December 1 bean recipes. The tastiest dishes with beans

Bean soup recipe


  • 500 g smoked ciolan,
  • 500 g dried beans,
  • 500 g fat cream,
  • 5 eggs,
  • potatoes,
  • carrot,
  • celery,
  • onion,
  • pepper,
  • parsnip,
  • salt
  • pepper.

Method of preparation:

Soak the beans in the evening. The next day, change the water and boil until it is half penetrated. The smoked and boiled ciolan is then cut into cubes. Put a little oil in the pot and cook the finely chopped vegetables. First put the carrot, celery, pepper and parsnip, then add the pieces of ciolan and leave for another 10 minutes on the fire, writes

December 1 bean recipes. Add water, put the drained beans and leave on medium heat. Cut the potatoes into cubes and put them in the soup, then let them cook for another 30 minutes. When the juice boils, separate the eggs and add the yolks over the sour cream. Mix everything well and add to the soup. Leave it to boil for another 20 minutes, then serve with dill and red onions.

Sausage recipe with beans


  • 500 g beans,
  • Az leek,
  • 1 onion,
  • 2 carrots,
  • 1 bell pepper,
  • 5 tomatoes,
  • 2-3 smoked sausages,
  • oil,
  • thyme,
  • salt,
  • pepper.

Method of preparation:

December 1 bean recipes. Soak the beans the night before. The next day, change the water and put it on the fire until it boils. Change the water again and boil it with a little salt until it softens. Peel the vegetables, chop the onion, and cut the leeks and carrots into slices. Fry in oil, and when the onion becomes glassy, ​​add the chopped pepper.

Leave it on the fire for another 2-3 minutes and put the sliced ​​sausages. After browning, add the beans, grated tomatoes, salt, pepper, thyme and a little water in which it boiled. Boil over low heat until the sauce is reduced. It can be served with onions or pickles.

Ihnie recipe with smoked ciolan


  • 500 g beans,
  • 2 red onions,
  • 1 smoked ciolan,
  • 2 tablespoons oil,
  • 300 ml tomato juice,
  • 2 tablespoons tomato paste,
  • paprika,
  • 1 bay leaf,
  • thyme,
  • salt,
  • pepper.

Method of preparation:

Choose the beans and wash them in more water. Cover with water and leave to soak for several hours. Discard the water, rinse the grains well, then cover with cold water and bring to a boil. Strain twice, and a third time add a pinch of salt. Boil until the grains are half penetrated.

December 1 bean recipes. Separately, wash the stalk and scald for a few minutes. Then throw the water and put hot water on it again. Let it boil well, over low heat, until the meat comes off the bone. Remove the bones, portion the meat and place it over the beans. Peel the vegetables, cut them into cubes and boil them with the beans and meat.

You can season with thyme, bay leaf, paprika, salt and pepper to taste. Then add the tomato paste and two tablespoons of oil. Let it boil for another 2-3 minutes. It can be served with pickles.

Method of preparation

Fasting bean soup

The beans cleaned of impurities are washed, boiled in a liter of water. When it boils, we throw it away

Bean soup (fasting)

Chop the onion and cook a little until it becomes glassy. Add the carrot and the

Ingredients for the recipe for black bean soup with chorizo

  • 450 g black beans
  • 750 ml water
  • 1 tablespoon oil
  • 200 g sausage sausage
  • 1 onion
  • 1 red bell pepper
  • 6 cloves of garlic
  • 1 teaspoon dried oregano or 1 tablespoon freshly chopped oregano
  • & frac12 teaspoon cumin
  • Optional if you want to make very spicy soup:
  • 1 hot pepper
  • 50 ml spicy sauce
  • & frac12 teaspoon chilli
  • For serving:
  • Fresh parsley
  • Sour cream

How to prepare the recipe for black bean soup with chorizo

We will start by preparing the ingredients that need to be hardened first. Finely chop the onion, chorizo ​​sausage is cut in half lengthwise for the first time and then sliced ​​(about half a cm thick), and the red pepper is cut into small cubes. These ingredients are fried in oil directly in the pot in which we will make the soup.

Keep for 5-7 minutes, stirring constantly, and then add the crushed garlic and optionally the spicy sauce. They cook for another 2 minutes.

Add water, black beans and spices (cumin, oregano). Optionally you can add half a teaspoon of chilli powder if you want it to be more spicy or hot peppers cut into rounds. Add salt and pepper to taste and cook for 2 hours.

At first over high heat until it starts to boil and then covered with a lid over low heat. It must be mixed about every 30 minutes so that it does not stick and if the water drops too much add enough to cover the grains.

In this recipe we use dried beans and do not let it soak overnight. If you want to do this, the cooking time will decrease considerably, but the dried beans contribute to the creamy texture of the soup. The cooking time is also influenced by how fresh the beans are.

After the 2 hours have passed, check the beans if they have boiled enough, add more salt and pepper to taste, and for serving add sour cream and freshly chopped parsley directly into bowls.

If you went for the spicy version, you can also add spicy sauce.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well. More recipes from Maria can be found here.

Bean soup

Besides the fact that this wonderful bean soup recipe is full of protein, fiber, calcium and iron due to beans, is also super fast and very easy to make. In fact, it has the potential to become your new favorite food! & # 128578 Are you ready to find out what this is about?

First, I will tell you some interesting information about beans, the main ingredient of this soup.

Beans originate from South and Central America, where the natives of Mexico and Peru raised it more than 7,000 years ago. Grain cultivation spread throughout America through the migrations of Native Americans, becoming a basis of their agriculture. The technique they used was called & ldquoThree sisters & rdquo and involves concomitant planting of corn, pumpkin and of beans. Corn provided a structure for the beans to climb, and its roots fixed nitrogen, an essential nutrient for healthy plants. The pumpkin, on the other hand, had the role of shading the weeds and helping to retain moisture. Smart, isn't it? & # 128578

Did you know that in Ancient Rome, was the whole legume family so precious that it was named after the emperors? Thus, we have: Cicero (chickpeas), Fabius (fava), Lentullus (lentil) and Floor (green peas).

Here's an unexpected piece of information: rosemary peas are a type of bright red and black beans that are used around the globe to make jewelry. The plant is native to Indonesia, but has been introduced to subtropical and tropical regions around the world. The berries are incredibly beautiful, but unfortunately they are poisonous.

In a study published in the Journal of Agricultural and Food Chemistry in 2003, black beans won the ranking after researching 12 common dried bean varieties and verifying the antioxidant properties of the variety. The researchers also found that more & ldquointunecate & rdquo bean varieties have a higher flavonoid content. Among the varieties tested, white beans had the lowest levels of flavonoids and obtained the weakest antioxidant activity.

Well, in today's recipe we chose to use Cannelini beans which, although not as full of antioxidants as black beans, is very beneficial for our health. And it's super tasty!

The strong antioxidant properties of beans are largely attributed to their high concentration of anthocyanins, such as dolphinin, petunidine and malvidin. The total anthocyanin content of beans is estimated to be approximately 214 milligrams per 100 grams. Anthocyanins are healthy flavonoid pigments that give superior antioxidant properties and shades to foods such as blueberries, blackcurrants, raspberries, red grapes and black beans.

Antioxidants protect cells from free radicals which are harmful atoms that can cause damage to cells in the body. Cellular damage caused by free radicals can lead to a number of degenerative and chronic diseases, such as Alzheimer's disease, several cancers, heart disease, immune system problems, atherosclerosis, dementia, diabetes, thrombosis and even certain eye disorders. .

In addition to providing protection against disease, the free radical properties of anthocyanins and other flavonoids present in beans can prevent the signs of premature skin aging induced by prolonged sun exposure. In addition to providing antioxidants, black beans provide plenty of protein, as well as zinc or copper, which are among the best nutrients for fighting wrinkles.

In short, this bean soup is not only very tasty, but also brings countless health benefits!

Here's a tip: If time is a precious resource for you, then you can opt for the canned beans option! Canned food is everywhere and saves you from cooking time! & # 128578

I will explain the steps for making this bean soup recipe below, but here's basically how to prepare it:

  1. Saute onions, garlic and add your favorite spices
  2. Then add the beans, some chopped tomatoes, tomato paste and vegetable soup
  3. Bring to a boil until the vegetables are soft and all the flavors have combined.

Add salt and pepper to taste and the bean soup is ready. It can't be simpler than that!

In case you decide to try this recipe, I can't wait to hear your stories from the kitchen! Tell me in the comments what you think about this fasting / vegan bean soup. Good appetite! & # 128578

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Fasting dry bean soup with dill - 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 & # 8211 a traditional, fasting soup. Although it is a cheap food, it has natural ingredients that give it taste and flavor, it is full. You can only get enough with a portion of soup at lunch.

Fasting starts today, so I propose a super good recipe for bean soup.

Bean soup it is one of the most loved soups by the Romanians. Either prepare it in the simple, fasting version, or with ciolan or other smokers.

When we were working in Pro TV (more precisely in 2000) the big boss had the idea to offer Romanians a traditional food, respectively beans. It was an incredible success, and since then I notice that everyone has been eating beans since December 1st. From the & # 8220Marea Ciolaniada & # 8221 offered that day by the star of the station at the time, Teo Trandafir, to the transformation of this into the traditional beans on December 1, there was not much distance. Competing television stations, administrations and politicians, the press and everything that could carry the idea, had turned December 1 into the day when beans are eaten. In the style of the exploding news, we listen to those from Antena 1 next year as they claimed that it is a Romanian tradition. But the tradition was not more than 1 year old. That's why I always considered Adrian Sarbu a genius, and PRO TV the best influencer.

In another train of thoughts bean soup The one I prepared below is as simple as it is delicious. We can say that it is even healthier, without smoking, ciolan, sausages & # 8211 is a diet, with ingredients that do not contain cholesterol. A bean soup may be the best thing for lunch. Although, there are people who eat at dinner.

To make a good bean soup, don't forget to soak the beans for at least 8 hours beforehand and change the water 2-3 times during this time. Even after I boil the beans, I throw water twice after boiling a few times. If you follow these steps, you will not have a soup that will give you stomach pain, irritable bowel syndrome or other problems. For souring we used vinegar, but you can use borscht, if you like.

You can find all the recipes with fasting food in this post.

Now I leave the list of ingredients and How to prepare bean soup & fasting recipe:


500 g beans
1 large onion
2-3 medium carrots
1/2 green bell pepper
1 ardei kapia
1/2 small celery
1/2 pepper
200 g canned tomatoes
2 cloves of garlic
2 tablespoons oil
1-2 tablespoons of 9 ° vinegar
3 tars of tarragon -1 tablespoon of tarragon in vinegar
2 -3 larch wires & # 8211 optional
1/2 bunch of green parsley
1 teaspoon peppercorns

I left the washed beans of impurities in cold water overnight. I made sure to change the water at least twice, as I wrote above. I finely chopped the onions, carrots, peppers and celery.

I boiled the beans in more water & # 8211 after it boiled and boiled for about 3-4 minutes, I threw this water and I put another clean one over the beans, on the fire, repeating the operation once more. In the meantime, I sautéed the onion with carrots and peppers.

When the beans were half cooked, I added onions with vegetables, celery and tomatoes, garlic cloves, peppercorns and tarragon. At this point I added vinegar. Taste and add if you feel he still needs it. I continued to boil for about 10-15 minutes, I checked the taste, I added salt and green larch. I let it boil for another 2 minutes and I stopped the fire. Are you going to say tarragon and larch? My mother also got into my soup with her larch.

You can omit larch or tarragon, leave only the greens you like.

Serve hot bean soup with peasant bread and red onions.

Thank you, Gabi Popescu for the picture and for the impressions. I'm so glad you like it!


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