New recipes

Bean soup

Bean soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • 250 g white beans
  • 1 potato
  • 2 carrots
  • 1 onion
  • 1 fat green pepper
  • 2 tomatoes
  • 2-3 tablespoons tomato paste
  • thyme
  • pepper
  • salt
  • tender
  • delicate bag
  • dill
  • lovage

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Bean soup:

The beans are washed and put in a pot covered with water on the fire until it boils and swells, drain the water and repeat the same procedure again. Then add the boiled water over the beans and boil with a cleaned potato. and cut into 4.When the beans are almost cooked add 2 tablespoons of oil, the carrot cleaned and cut into slices, onion and pepper finely chopped.When the beans and vegetables are cooked add the diced tomatoes and tomato paste is left to boil 15 minutes after which put 1 teaspoon of thyme, 1 teaspoon of pepper, 1 teaspoon of delicacy, 2 teaspoons of salt and borscht to taste let it boil a few times after which turn off the heat and add dill and green locust greens .


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 one at a time.

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 bean soup in each bowl, 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!


  • 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.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 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.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


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 a 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!

Fasting soup with beans - Ingredients

  • 300 g giant beans
  • 1 medium carrot
  • 1 parsley root
  • 1 medium red pepper
  • 1 medium old white onion
  • 2 green onion strands (with tails)
  • 50 g celery root
  • 4 tablespoons tomato sauce
  • 2 tablespoons freshly chopped larch
  • 2 tablespoons freshly chopped parsley
  • salt

Fasting soup with beans - Method of preparation

  • After it has softened, drain the beans, rinse it under a stream of cold water and put it in a pot full of cold water.

  • Bring the beans to a boil, drain it, rinse it under a stream of hot water and then put it back in the pot and cover it with hot water.

  • Drain and rinse under running water.
  • Fill the multicooker bowl with hot water and add the scalded beans.

  • We manually set the Heinner multicooker to 135 ° C for 2 hours. After about 1 hour or when the beans are almost cooked, add the carrot, old onion and green onion, parsley root, red pepper and celery, all cut into small cubes, tomato sauce and salt to taste.

  • When all the vegetables and beans are completely cooked, add the freshly chopped parsley and larch. Leave the fasting soup covered for about 5 minutes, then serve it with gusto.
  • I always eat it with a red onion salad. Cut a large red onion into thin slices, knead it with a small teaspoon of salt, let it rest for 2-3 minutes, then add 1-2 teaspoons of apple cider vinegar and mix well. Ready and onion salad! It's delicious.


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 one at a time.

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 bean soup in each bowl, 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!


  • 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.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Bean soup you must try! Exceptionally delicious!

Today we want to delight your taste buds with a super delicious and appetizing vegetarian soup, which you will fall in love with. An amalgam of flavors and colors that will not leave anyone indifferent.

Even the most demanding of guests will be impressed by the fabulous taste of this wonderful bean soup. It is prepared very simply and quickly, and the result is beyond expectations of tasty and aromatic. We warmly invite you to try it! Great appetite!

ingredients

-500 g of beans (canned or fresh)

-1/2 bell peppers (red or yellow)

-1 tablespoon tomato paste (or tomato sauce)

Method of preparation

1. If you use fresh beans, they must be soaked in water for a night and then boiled until ready. If you have preserved beans you can use it immediately.

2. Cut the cabbage straw as thin as possible.

3. Peel the onion and cut it into thin halves.

4. Peel a squash, grate it and chop finely.

5. Heat the pan and pour oil into it. When it starts to sizzle, add the onion and fry over medium heat for 3 minutes.

6. Add the carrot and then the cabbage. Pour a little water and simmer until the cabbage is soft.

7. Transfer the mixture from the pan to a saucepan, add water and heat.

8. Bring the composition to the boil, then add the tomato paste and chopped bell pepper. A little later add the cooked beans.

9. Heat the pan again and pour in the remaining oil. When it starts to sizzle, add the flour and fry it for a few minutes, stirring constantly. At the end, add the sweet paprika and fry it a little (but be careful not to burn it).

10. When the paprika and flour mixture is ready, add it to the pan and bring the soup to the boil.


Bean soup you must try! Exceptionally delicious!

Today we want to delight your taste buds with a super delicious and appetizing vegetarian soup, which you will fall in love with. An amalgam of flavors and colors that will not leave anyone indifferent.

Even the most demanding of guests will be impressed by the fabulous taste of this wonderful bean soup. It is prepared very simply and quickly, and the result is beyond expectations of tasty and aromatic. We warmly invite you to try it! Great appetite!

ingredients

-500 g of beans (canned or fresh)

-1/2 bell peppers (red or yellow)

-1 tablespoon tomato paste (or tomato sauce)

Method of preparation

1. If you use fresh beans, they must be soaked in water for a night and then boiled until ready. If you have preserved beans you can use it immediately.

2. Cut the cabbage straw as thin as possible.

3. Peel the onion and cut it into thin halves.

4. Peel a squash, grate it and chop finely.

5. Heat the pan and pour oil into it. When it starts to sizzle, add the onion and fry over medium heat for 3 minutes.

6. Add the carrot and then the cabbage. Pour a little water and simmer until the cabbage is soft.

7. Transfer the mixture from the pan to a saucepan, add water and heat.

8. Bring the composition to the boil, then add the tomato paste and chopped bell pepper. A little later add the cooked beans.

9. Heat the pan again and pour in the remaining oil. When it starts to sizzle, add the flour and fry it for a few minutes, stirring constantly. At the end, add the sweet paprika and fry it a little (but be careful not to burn it).

10. When the paprika and flour mixture is ready, add it to the pan and bring the soup to the boil.


Bean soup you must try! Exceptionally delicious!

Today we want to delight your taste buds with a super delicious and appetizing vegetarian soup, which you will fall in love with. An amalgam of flavors and colors that will not leave anyone indifferent.

Even the most demanding of guests will be impressed by the fabulous taste of this wonderful bean soup. It is prepared very simply and quickly, and the result is beyond expectations of tasty and aromatic. We warmly invite you to try it! Great appetite!

ingredients

-500 g of beans (canned or fresh)

-1/2 bell peppers (red or yellow)

-1 tablespoon tomato paste (or tomato sauce)

Method of preparation

1. If you use fresh beans, they must be soaked in water for a night and then boiled until ready. If you have preserved beans you can use it immediately.

2. Cut the cabbage straw as thin as possible.

3. Peel the onion and cut it into thin halves.

4. Peel a squash, grate it and chop finely.

5. Heat the pan and pour oil into it. When it starts to sizzle, add the onion and fry over medium heat for 3 minutes.

6. Add the carrot and then the cabbage. Pour a little water and simmer until the cabbage is soft.

7. Transfer the mixture from the pan to a saucepan, add water and heat.

8. Bring the composition to the boil, then add the tomato paste and chopped bell pepper. A little later add the cooked beans.

9. Heat the pan again and pour in the remaining oil. When it starts to sizzle, add the flour and fry it for a few minutes, stirring constantly. At the end, add the sweet paprika and fry it a little (but be careful not to burn it).

10. When the paprika and flour mixture is ready, add it to the pan and bring the soup to the boil.