Tomato soup with beans and vegetables. Tomato soup with beans - both taste and benefits Bean soup with tomato

Step-by-step recipes for preparing tomato soups with beans and potatoes, vermicelli or mushrooms: quick recipes for canned bean soup in tomato sauce

2018-03-06 Oleg Mikhailov

Grade
recipe

2921

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

1 gr.

Carbohydrates

5 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.

Let the broth heat up and meanwhile peel the potatoes. After rinsing, cut into narrow short pieces and place in a pan. After boiling, boil for about eight minutes and add the beans strained from the sauce. Cook until the potatoes are ready.

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.

Ingredients:

• 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 sauteing, 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.

Ingredients:

• 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 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.

Ingredients:

• 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 all 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.

Ingredients:

• 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.

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 about 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.

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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, put a kettle with 1 - 1.5 liters of clean distilled water on one of them 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.

Since Europeans brought tomatoes from the New World, the use of tomatoes in cuisine has become as common as the use of beets in Ukrainian borscht. However, tomato is also a common occurrence. In addition to salads and main courses, tomatoes are an excellent ingredient for soups.

The general name for first courses with tomato is tomato soups, and the number of options is huge. I read somewhere that many famous food companies produce canned tomato soups. These soups can be seasoned at your discretion and served hot or cold.

Typically, tomato soups are made using tomato paste, or highly crushed tomato pulp. Tomato paste, or just tomato, is made from fresh tomatoes and sold in jars. Essentially it is a concentrated tomato product suitable for cooking.

The vast majority of “store-bought” tomato juices are made from tomato paste, through conventional dilution. This process is cutely called “recovery.” Less concentrated tomato - canned tomato pulp, is very popular in European cuisines, especially Italian.

Often adding a small amount of tomato to the first course can completely change the taste of the soup. I remember that as a child I didn’t like vegetable soup, but adding literally a teaspoon of tomato paste to the soup - and the soup is completely different, pleasant.

This is considering that I still love tomato juice. At one time, our very favorite snack “for this purpose” was canned in tomato sauce. I don’t know why, but I liked the taste, despite the frightening composition. The idea arose to cook vegetable tomato soup with beans. Looking ahead, I will say that it turned out very tasty. Tomato soup with beans is easy to prepare, although it takes a lot of time to soak the beans.

Tomato soup with beans. Step by step recipe

Ingredients (2 servings)

• Beans (dry) 1 cup
• Potatoes 1-2 pcs
• Leek 1 piece
• Carrot 1 piece
• Celery 50 gr
• Tomato paste 1 tbsp. l.
• Butter 1 tbsp. l.
• Parsley 2-3 stalks
• Spices: salt, ground black pepper, nutmeg Taste

1. Basically any bean will do. Such as there is. You just need to keep in mind that colored beans will color the broth. Beans are very difficult to cook, so you should soak them in cold water for several hours in advance. Ideally, soak overnight. After soaking, drain the water and sort the beans with your hands, paying attention to dark spots and holes - this could be a bean pest, a bug. These beans should be thrown away. Going through a glass of beans takes just a few minutes.
2. Bring 1 liter of water to a boil in a saucepan. Throw the beans into boiling water and cook for 15 minutes at a low simmer. It is better to cover the pan with a lid.
3. Meanwhile, peel the potatoes and cut them into cubes. Add the potatoes to the pan and continue to cook for another 15 minutes.
4. While the beans and potatoes are cooking, cut the leeks into thin strips (rings). However, you can use a regular bow, it’s not so important. It is important to fry and saute the chopped onions in butter. Melt the butter in a frying pan, fry the onion in it and simmer covered over low heat.
5. After 10 minutes, add finely chopped celery root and carrots, cut into cubes or small pieces of arbitrary shape. Simmer covered until the beans and potatoes are cooked. The heat treatment time for onions and carrots should be 30 minutes. If by this time the beans have not yet been cooked, simply remove the frying pan from the heat and leave it covered.
6. Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add nutmeg on the tip of a knife, add a little salt and pepper. Don't forget that tomato paste is usually already a little salty. Let the soup simmer for a few minutes.
7. Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato and bean soup comes back to a boil, add salt.
8. Add finely chopped parsley to the tomato soup with beans and cook it at low boil for 5 minutes.

   

The popular combination of beans and tomatoes is a win-win combination that can be used to prepare an incredible variety of dishes. A traditional English breakfast always includes white beans stewed in their own juice or in tomato paste, most often canned food that is heated by steaming or in a frying pan. This seems unusual for us, because most often we eat canned beans cold, just by opening the can :) At least that’s what I do! And we definitely don’t serve peas with our morning meal.

The habit of eating legumes for breakfast or throughout the day is not only in England, but also in Ireland, Egypt (madamas), Pakistan, Japan (fermented beans), Mexico, Cameroon, canned tomato soup with beans in the SSF and other countries, in one way or another.

Eaten in the first half of the day - breakfast or lunch - it satisfies well for a long time. Legumes are rich in fiber, vegetable protein (7.4 g per 100 g), vitamin C, calcium and iron. It is especially useful for those who do not eat animal products, which means they limit their protein intake.

Tomato soup with beans, broccoli and sweet peppers

Ingredients:

• 0.7 l - 1 l of water (depending on the desired thickness of the soup);
• 1/3 cup dry red beans (or other variety);
• 1 sweet pepper;
• 1 large tomato (or your favorite tomato paste or tomatoes in their own juice, juice);
• 4-6 pcs. broccoli florets;
• 2 potatoes;
• vegetable or butter;
• salt to taste.

1. First of all, prepare the beans. I prefer red, it seems to me to have a richer taste (and is rich in iron!). The dry ones are sorted by hand to remove small debris. Then I rinse in running water. I fill it with clean water overnight and change it again in the morning.
2. I boil until fully cooked - the beans remain whole, the skin does not burst, but the inside of the bean is soft. Then I’ll finish cooking it with vegetables.
3. I fry the sweet pepper in vegetable or butter, after cutting it into small cubes.
4. As soon as the pepper is browned, I put 1 fresh tomato, also diced, in the pan. Simmer two vegetables together until completely softened.
5. I add potatoes (cut into strips) to the boiled beans, along with stewed vegetables and broccoli florets. Salt.
6. Cook until potatoes and broccoli are ready. And this is about 5-7 minutes.
7. Tomato soup with beans turns out to be a beautiful rich color - green broccoli, red peppers, brown beans. Not only does it look delicious, but it tastes great too!

When serving, you can sprinkle with fresh herbs to taste, which will add brightness and aroma.

Soup with canned beans in tomato sauce

And the second option for the first course is canned bean soup in tomato sauce. Here you should be careful when choosing a workpiece. Buy a proven product that you have already tried or look for reviews, as there is often a bad tomato paste (starchy and tasteless) that will ruin the entire broth.

Ingredients:

• 0.5 l - 7 l of water (depending on the desired thickness of the soup);
• 1/2 can of canned beans in tomato sauce;
• 1 sweet pepper;
• 4-5 broccoli florets;
• vegetable oil;
• salt as needed.

1. Pour water into the pan. Let it boil.
2. At the same time, fry the sweet pepper cubes in a frying pan.
3. Add potatoes, cut into cubes or stripes and broccoli.
4. Add fried peppers and semi-finished product.
5. Once it boils, taste it, maybe you need to add a little salt.
6. Cook the soup until all the vegetables are fully cooked.

This soup has a rich taste and is thicker.

Serve with fresh herbs, croutons or toast.

How to avoid bloating from legumes?

Many people are afraid to eat legumes, much less mix them with vegetables, due to the “explosive nature” of such a mixture. There are several rules that will help you completely avoid bloating:

1. Beans (as well as chickpeas, lentils, soybeans, peas) need to be soaked overnight in drinking water. And in the morning, drain this water, rinse, and fill with fresh water. This will wash away most of the polysaccharides, which is the cause of bloating.
2. The longer the beans cook, the better. Boil them until you can easily puree them. This will help you avoid digestive problems.
3. Skim off the foam while the water is boiling.
4. Try not to mix legumes with starchy foods. These include: flour, corn, potatoes (what about soup without potatoes?), rice, wheat.

Bon appetit!

Recipe and article from Angelica.

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