Since ancient times, beautiful bean grains have attracted human attention.
Having learned to cultivate these plants, people got at their disposal a storehouse of proteins almost identical to meat.
This made it possible to saturate vegetarian cuisine with the necessary components for the body, but legumes are also common on the regular menu.
Soups are very tasty - orange pea, golden from white beans, or just fragrant and tasty from a mixture of legumes.
Bean soup - general principles of preparation
• For the preparation of soups, grains of legumes, such as beans, peas, chickpeas, lentils, are taken. Good for this purpose is a freshly frozen "Mexican" mixture, which in addition to vegetables includes leguminous legumes. It’s no worse than a soup cooked from young beans.
• Bean soups are prepared both on a vegetable broth and on a broth made from poultry or meat. Bean soups turn out to be much more aromatic if cooked on smoked broth.
• Dry bean before cooking is recommended to pre-soak. To do this, in the evening put the beans in any enameled or glass container and fill them with running water. Water needs to be changed periodically so as not to sour, each time washing beans under the tap.
• If the soup is boiled in meat broth, it is recommended to cook the bean grains separately, and then put them into the broth.
Bean Soup
Ingredients:
• pork on the bone - 600 grams;
• a small carrot;
• medium sized onion;
• pepper sweet pepper;
• three cloves of garlic;
• three potatoes;
• canned peas and corn - half in a can;
• half a glass of lentils;
• half a glass of beans;
• tomato puree - 3 tablespoons.
Cooking method:
1. In a pot with a capacity of three liters, put the processed meat. Pour water and set on fire. In the process of boiling, a var will form on the surface, which must be removed to make the broth transparent. Immediately after boiling water, reduce the heat to medium and bring the broth to readiness for two hours. Be sure to cover.
2. From the container in which the beans and lentils were soaked, drain the water and boil the beans until half ready.
3. Prepare the vegetables. Cut the potatoes into cubes, about the size of a centimeter, chop the onion into small pieces, grate the carrots on a grater. For sweet pepper, cut the stem, remove the seed core and chop it with a shallow straw. Grind peeled garlic with a knife.
4. From the cooked broth, remove the meat, cool a little and, cut into portions, run back into the broth.
5. Add the cubes of potatoes, pour the boiled beans and lentils until half-cooked. Add bell peppers and cook all the vegetables until cooked, at the slightest boil.
6. Put a small frying pan on not too strong heating, pour in a small amount of refined oil and warm it slightly. Pass the chopped onions until transparent. Add the grated carrots and continue to pass with the onion until amber. Dilute tomato paste in half a glass of broth, pour into a frying pan with a frying pan. Stir, simmer for 10 minutes under the lid, stirring occasionally so that the soup dressing does not burn.
7. When the potatoes and beans are cooked, pour canned peas and corn into the pan. Add garlic, salt and bring to a boil. Put the roasting and, reducing the heat, simmer for 7-8 minutes under the closed lid.
Smoked Bean Soup
Ingredients:
• 200 grams of a mixture of legumes: pink beans, white beans, dried peas, lentils and chickpeas;
• smoked chicken legs or smoked pork ribs - 400 grams;
• middle onion head;
• medium-sized carrots;
• four potatoes;
• a leaf of lavrushka.
Cooking method:
1. Put smoked meats in a pot with water and put the broth on it.
2. Drain the water from the pan with soaked legumes. Rinse them under the tap, again pour clean water and cook on medium heat until half cooked.
3. Pour water from a pan with legumes and put them in a prepared broth.
4. Cut potatoes into small slices, chop the onion with a knife, and grate the carrots with a fine grater.
5. Put the potatoes in a pan to the beans, let it boil. When the broth boils, cover the pan with a lid and boil the soup until the potatoes are ready.
6. In refined or butter, fry the onions until translucent, add carrots and sauté vegetables until cooked, until the frying becomes amber.
7. Put the frying in a pan with cooked potatoes, lay a lavrushka, salt to taste and simmer over medium heat for about a quarter of an hour.
8. Serve with seasoning sour cream.
Mexican Bean Soup
Ingredients:
• 400 grams of frozen "Mexican" mixture;
• three small sausages;
• a small onion;
• clove of garlic;
• 1 teaspoon (10 grams) of tomato paste;
• a teaspoon of potato starch;
• vegetable seasoning for soup - a tablespoon;
• 3 cups of boiled, chilled water.
Cooking method:
1. Chop the garlic with a knife finely and slightly larger than the onion.
2. Sausages cut into circles, half a centimeter thick.
3. Mix the garlic with a small amount of salt (1/2 teaspoon), put in a hot vegetable oil. Add chopped onion and fry on low heat for a couple of minutes.
4. Put the thawed vegetable mixture in a pan with onions, add tomato paste and chopped sausages. Simmer under the lid for about five minutes.
5. Pour water into a small enameled saucepan and put it on a fire. When it boils, put the contents of the pan into the pan and bring to a boil again. Reduce heat and boil for five minutes.
6. Gently dissolve starch in 100 ml of boiled cold water, pour into a pot with soup and boil again.
7. Salt and boil the soup with a low boil for three minutes, turn off the heat.
8. Serve sprinkled with finely chopped herbs.
Mushroom Bean Soup
Ingredients:
• fresh beef on the bone - 700 grams;
• a glass of beans, a frozen "Mexican" mixture;
• 1/3 cup dry beans;
• 300 grams of champignons;
• onion head - grams by 70 weight;
• small carrot;
• several potatoes;
• 250 grams of celery stalk.
Cooking method:
1. Rinse fresh beef, add water and cook steep broth. This will take about two hours.
2. Boil pre-soaked beans until half-cooked and add it to the pot with meat one and a half hours after boiling the broth.
3. Cut the potatoes into cubes, celery with rather thin half rings, about half a centimeter thick.
4. Remove the meat from the finished broth, separate from the bone and cut it in slices in portions and put it back into the pan.
5. Add cubes of potatoes, half rings of celery and boil. Reduce heat to minimum, cook at this boil until potatoes are fully cooked.
6. Grate the carrots on a sufficiently large grater, and chop the onion with a knife. Put the onions and carrots in a pan, add oil and sauté until cooked, until the vegetables soften and become amber. Pour thawed champignons, simmer without covering for about fifteen minutes.
7. Put the frying pan in the pan to the cooked potatoes. Salt to taste, pepper a little and boil for ten minutes with a slight boil. Bean soup with mushrooms is ready.
Green Bean Bean Soup
Ingredients:
• any part of chicken carcass or soup set - 400 grams;
• fresh young beans - 1/2 cup;
• a mixture of fresh dill and parsley;
• onion, small;
• one carrot;
• four tubers of new potatoes;
• a couple of cloves of garlic;
• 1/3 teaspoon of fennel, seeds or 5-6 leaves of mint, fresh.
Cooking method:
1. Cut the onion into small pieces, and carrot into small strips, cut the potatoes into cubes, the size of a rib is one centimeter.
2. Cooking chicken stock. We put the pan with the washed poultry meat laid in it on the fire and quickly bring it to a boil. Remove the foam from the surface of the boiling broth, reduce heat and cook under the lid with a slight boil for an hour and a half.
3. Pour the chopped carrots and onions into the pan with the broth half an hour after it boils.
4. When the broth is boiled, take out the meat and take it apart, separating the bones. Put the meat back into the soup, pour the potatoes and let the soup boil. We remove the heat to a small one and cook until the potatoes are half ready.
5. Mint leaves cut across small straws.
6. We fall asleep fresh young beans, boil for fifteen minutes.
7. Add the chopped garlic, put the chopped mint leaves or fennel seeds, add salt and pepper to taste.
8. On low heat, boil for fifteen minutes and turn off the pan.
9. It is recommended to serve such a soup with crackers laid out in a separate plate, seasoning with finely chopped greens.
Vegetable Bean Soup
Ingredients:
• two cups of dry sorted beans;
• 30 grams of olive oil;
• one pepper of bell pepper;
• one onion;
• one small carrot;
• four garlic cloves;
• a stalk of celery, you can ice cream;
• half a tablespoon of fragrant cumin;
• premium flour - 1/3 tbsp. spoons;
• ground wig - a teaspoon;
• high-quality, not overcooked tomato puree - 20 grams;
• oregano - 1 teaspoon;
• two leaves of lavrushka.
Cooking method:
1. Put the prepared dry beans in a saucepan, pour, preferably boiled, hot water and put on a fire to cook until cooked.
2. Cut the carrots and onions into small cubes.
3. Remove seeds from sweet pepper. Cut pepper and celery into small pieces about the same size as carrots and onions.
4. Pour olive oil into a deep, already heated pan and heat it well. Pour the chopped onions, carrots and fry them until the onions are transparent. Add celery and sweet pepper, simmer, stirring, until vegetables are softened.
5. Grind the garlic with a knife and add it to the vegetables. Add paprika, caraway seeds and simmer for another two minutes.
6. Add the flour and stirring constantly, fry for about three minutes.
7. Add tomato paste to vegetables, mix and add oregano. Put the beans in a pan and add water, approximately 800 milliliters.
8. Lay the bay leaves, pepper, salt to taste and cook for about half an hour on low heat.
9. If the soup turned out to be liquid, simmer it with the lid open at minimum heat until thickened.
Bean Soup - Tips and Tricks
• Cooking bean is recommended with the lid closed, on medium heat for about two hours.
• When cooking beans, the water should cover the grains for three centimeters, provided that they are pre-soaked in unrefined grains, it should be poured much more.
• Salting bean soups is best at the end of cooking, then the bean will cook faster. For the same purpose, tomato paste is laid in soup, at the very end of cooking.
• It is recommended to add freshly squeezed lemon juice or diluted vinegar in small amounts to an already prepared dish, this improves calcium absorption.
• The most recognized seasoning for any bean dish is coriander, try replacing it with any of the recommended recipes. If you put ground coriander at the end of cooking - you will need very little, just add flavor, and if you want to make a soup with a special oriental flavor - add it a little bit in the cooking process, you get a completely different effect.
• Coriander is "friendly" with caraway seeds, add it a bit, for quite complete harmony experiment with Zira's seeds, she is Kumin, this is just a kind of the above caraway seeds.
