Recipe for soup with beans and tomato paste. Tomato soup with beans and vegetables. How to cook tomato soup with beans - general cooking principles

08.09.2020

How to cook lean tomato soup with beans without meat? General principles of preparation. TOP 4 step by step recipe with photo. Video recipes.
The content of the article:

Lenten dishes that are cooked without meat and other animal products are included in the menu of vegetarians or fasting for religious reasons. Such dishes are healthy, dietary, tasty and very diverse. From first courses wonderful recipe is a lean tomato soup with beans. There are also many options for its preparation, so in this review we will consider the most popular and interesting ones.

How to cook tomato soup with beans - general cooking principles

Lean bean soup can be cooked from any type of legume: fresh or frozen green beans, or with canned beans. However, dry legumes are most often used.
If using dry beans, soak them for 7-8 hours beforehand so that they cook faster. This technology will further reduce fermentation in the intestines after eating the soup.
Soak the beans in cold boiled water, otherwise it may ferment during the soaking process.
If you are preparing the dish on a hot day, then put the beans to soak in the refrigerator. At other times of the year, it can be left at room temperature.
As a tomato, use ripe and red tomatoes. Canned fruits are also suitable, in extreme cases - tomato juice or sauce.
Do not forget about the greenery, it should be a necessary element at any time of the year.
Suitable for soup beans different color: white, red, color.
It is advisable not to use different varieties of beans in one dish, because. they cook for different amounts of time.
You can cook lean soup on the stove in a saucepan or in a slow cooker.
To reduce foaming when cooking beans, add 1 tbsp. vegetable oil.
When cooking beans, do not cover the pan with a lid, otherwise it will darken.
Readiness of the beans begin to taste after 40 minutes. Take out 3 things, if they are soft, then it is ready. If at least one is tough, continue cooking further. Since raw beans contain dangerous substances for the human body. Take a second sample after 10 minutes.

A wonderful tomato soup with beans and croutons diversifies the menu at any time of the year. In winter, it can be brewed thicker and richer, and on summer days, rare and light.

Calorie content per 100 g - 86 kcal.
Servings - 4
Cooking time - 1 hour, plus time to soak the beans

Ingredients:

Beans - 1 tbsp.
Carrot - 1 pc.
Salt - 1 tsp or to taste
Potatoes - 3 pcs.
Tomato paste - 3-4 tablespoons
Black ground pepper - a pinch

Step by step cooking tomato soup with beans (classic recipe):

To make the beans cook faster, soak them first. This will soften the beans well.
After the beans, rinse and boil. 5 minutes after boiling, drain the water and pour fresh beans.
Peel potatoes and carrots, wash and cut. Dip in a saucepan, fill with water and boil.
When the vegetables are ready, put the boiled beans and tomato paste into the pan.
Season the soup with salt, spices and herbs.
Boil the first dish for another 5 minutes and serve it to the table.

The recipe for lean tomato soup with beans is a complete hearty dish. At the same time, lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians. In addition, it is very beneficial for health, because. beans contain many essential substances for our body.

Ingredients:

Beans - 1 tbsp.
Carrot - 1 pc.
Tomato paste - 150 g
Onion - 1 pc.
Olive oil - 3 tbsp
Spices - to taste
Salt - 1 tsp or to taste

Step by step cooking tomato puree soup with beans:

Pour beans cold water and leave overnight in the refrigerator.
Drain the water from the beans, pour 2 liters of cold water and boil until tender, so that they are slightly overcooked.
Remove the beans from the pan, and add water to the broth in which they were boiled to make 2 liters of broth. Boil this broth.
Cut carrots with onions. Saute in olive oil in a skillet until translucent and soft.
Beat the beans, carrots and onions with a blender until a homogeneous puree-like consistency.
Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
Put the tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato-bean soup with canned beans is an extremely tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.

Ingredients:

Canned beans - 400 g
Water - 2-2.5 liters.
Potatoes - 2 pcs.
Tomatoes - 0.5 kg
Onion - 1 pc.
Garlic - 2 cloves
Carrot - 1 pc.
Parsley - 1 bunch
Salt - 1 tsp or to taste
Ground pepper - to taste
Vegetable oil - 3 tbsp.

Step by step cooking tomato soup with canned beans:

Peel the onions and carrots, cut into small pieces and send to a preheated pan with vegetable oil.
Wash the tomatoes and grate. Tomato puree can still be made in another way. On the tomatoes, make two cuts perpendicular to each other, dip them in boiling water for 30 seconds and remove. Cool slightly, remove the skin and grind with a blender until smooth.
Add the tomato paste to the pan and boil. Turn on a small fire and simmer for 10 minutes.
Squeeze the garlic through a press and send it to the pan with the vegetables.
Season the contents of the pan with salt, pepper and your favorite spices.
Boil water and dip the canned beans into it.
Peel the potatoes, cut into small cubes and send to the pan.
After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the pan, boil and boil for 10-15 minutes.
Taste the soup and adjust if necessary with salt and ground pepper.
Garnish with parsley and serve hot.

Tomato soup recipe is easy to prepare and very tasty! It is light and rich at the same time. The dish is enriched with fiber and carbohydrates and contains very little fat.

Ingredients:

Red canned beans in their own juice - 800 g
Pureed tomatoes - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Thyme - 5 sprigs
Olive oil - 3 tbsp
Freshly ground chili pepper - to taste
Salt - 1 tsp or to taste
Parsley - bunch
Bread for croutons - 4 slices

Step-by-step preparation of tomato soup with canned red beans in own juice:

Cut the onion into strips and sauté in a frying pan in olive oil for 2-3 minutes until translucent.
Peel the garlic, cut into small pieces and send to the onion. Continue to pass for another 2 minutes. Then season with freshly ground chili pepper.
Add the tomatoes and thyme to the pan, season with salt and stir.
Drain the beans through a colander and send to the pan.
Send the onion-tomato frying to the pan.
Mix everything and heat for 5 minutes.
Pour the hot water products, adjusting the thickness of the soup to your taste, and boil.
Season with salt and pepper and cook for 3 minutes.
Sprinkle finely chopped parsley and turn off the heat.
By this time, make crackers out of the roll by cutting it into cubes and drying it in a toaster.

Complexity

One of the most popular Spanish dishes is the cold gazpacho soup. It is traditionally prepared from raw vegetables, mashed. And the basis of the dish are tomatoes. The soup was so liked by housewives in different parts the globe that now there are many recipes for this first course.

So let's talk about how to cook tomato soup with beans. There are several options, and each deserves special attention.

Recipe #1

The first recipe for making tomato soup with beans can be called the easiest and most often found in various cookbooks.

Ingredients:

Cooking method:

When all the ingredients are available, you can start cooking. Sort through first, if necessary, and soak the beans in water for 1 to 2 hours.
After soaking, place the bean culture in the pot in which you are going to cook your dish and pour water.
The quantity can be varied at will, but the recommended volume is 1.5 liters.
Boil the beans for a quarter of an hour, and then add the potatoes, cut into small pieces, to it (naturally, the root crop must be peeled before chopping).
Boil everything together for another 20 minutes.
While the potatoes and beans are cooking, you can do other things.
Heat up the pan well and add the butter.
When it melts, add the leek, chopped into strips, and close the dish with a lid.
After the onion has been stewed for 10 minutes, add carrots, chopped on a coarse grater and chopped celery to it.
All ingredients are recommended to sweat under the lid for at least a quarter of an hour.
Then try to see if the beans and potatoes are cooked in the pan, if so, you can send the contents of the pan there.
If the legumes and root crops are not yet ready, then stew the vegetables until the first ones are ready.
When you combine the ingredients together, salt and pepper the dish, and also add nutmeg.
Boil the contents of the pan and add a spoonful of tomato paste.
Mix all the ingredients thoroughly and let the soup boil.
Taste some broth, adding any missing seasonings if needed, as well as chopped parsley.
Cook the dish for 5-10 minutes on minimum heat and you can eat.
By the way, this first dish is not recommended to be reheated, as it will lose its taste. Therefore, it is better to cook at once.

Recipe number 2

Ingredients:

Canned white beans - 1 can;
Medium-sized tomatoes - 8 pcs.;
Onions, carrots 1 pc.;
Smoked pork - 100 g:
Celery stalks - 1-2 pcs.;
Tomato juice - 300 ml;
Vegetable (recommended olive) oil - 4 tbsp. l.;
A mixture of your favorite herbs, salt and spices to taste.

Cooking method:

Recipe number 3

The option of making soup according to this recipe is suitable for those who have a slow cooker in the kitchen. Although the dish is not prepared quickly, it tastes just excellent.

Ingredients:

canned beans (optional) tomato sauce) - 1 bank;
Beef - 300 g;
Raw potatoes - 2-3 medium-sized tubers;
1 head of onion;
Carrots - 2 pcs. small size;
Tomato juice - 250 ml (if you add beans in tomato sauce to the soup, the amount of juice can be reduced to 150 ml);
Water - 2 l;
Vegetable oil - 1 tbsp. l.;
Salt, pepper and spices to your taste.

Cooking method:

In the multicooker bowl, put the meat, previously chopped into small pieces, legumes, if taken in a sauce, then you can not drain it, but add it to the soup, carrots, peeled and cut into thin circles.
Pour all the ingredients with water and cook on the “Extinguishing” mode for an hour and a half.
While the dish is languishing in the slow cooker, you can prepare the dressing for the soup.
To do this, pour into a heated pan vegetable oil, lay out the finely chopped onion and the second carrot, chopped on a coarse grater.
Fry the vegetables until golden brown, and then add tomato juice to them and simmer everything together for 20 minutes.
When the slow cooker announces the end of the mode, add the peeled and diced potatoes to the bowl.
Put the prepared dressing in the base of the soup.
Salt and pepper your first dish, put a leaf of parsley and other favorite seasonings there.
Then mix everything thoroughly and continue to cook on the “Extinguishing” mode for another 1 hour.

Recipe number 4

Ingredients:

Beans (it is better to take canned) - 500 g;
Tomato puree - 500 g;
Vegetable or meat broth of your choice - 500 ml;
2 onion heads;
Vegetable oil - 50 ml;
Ground chili pepper (take the amount to your taste);
Fresh parsley, salt and spices to taste.

Cooking method:

As you can see, there are a lot of options for making tomato soup. Having tried to embody in my kitchen a few different recipes, you will soon find your favorite, and perhaps create some new one. In general, cook with pleasure, pamper yourself and your family with new culinary masterpieces!

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

The common 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 to your liking and served hot or cold.

Meanwhile, peel the potatoes and cut them into cubes. Add potatoes to the pot and continue to cook for another 15 minutes.

While the beans and potatoes are cooking, cut the leek into thin strips (rings). However, you can use a regular bow, it's not so important. It is important to fry and stew the chopped onion in butter. Melt the butter in a frying pan, fry the onion in it and simmer under a lid over low heat.

After 10 minutes, add finely chopped celery root and carrots, cut into cubes or small pieces of arbitrary shape. Simmer covered until 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 cooked, just remove the pan from the heat and leave it under the lid.

Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add the nutmeg at the tip of a knife and season with a little salt and pepper. Do not forget that tomato paste is usually already a little salty. Let the soup simmer for a few minutes.

Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato soup with beans boils again, finally salt it.

Add finely chopped parsley to the tomato soup with beans and cook it at a low boil for 5 minutes.

Tomatoes have long been an integral part of the diet of modern man. They are eaten raw, baked, dried, salted, pickled, boiled. Beans - a useful plant, a source vegetable protein and vitamins. Soup with beans and tomatoes cooked in water is a low-calorie and vegetarian dish.

To prepare a rich and fragrant tomato soup with red beans, we need the following products:

water - 2 l;
canned red beans - 1 can (400 g);
tomatoes - 400 g (3-4 pieces);
potatoes - 200 g (2-3 pieces);
onions - 100 g (1-2 heads);
carrots - 100 g (1 piece);
parsley - 1 bunch;
vegetable oil - 50 ml (3 tablespoons);
garlic - 2-3 cloves;
spices, salt - to taste.

Tomato soup with beans can be prepared from both canned and dried legumes. The latter must first be soaked overnight and boiled for 20-30 minutes.

Preparation time: 15-20 minutes.

Boiling time: 30-40 minutes.

Total time: 50-60 minutes.

Quantity: 5-6 servings.

Soup recipe with photo:

We clean the carrots and onions, finely chop and fry in a pan until soft.

My tomatoes, make a cruciform incision and dip in boiling water for 20-30 seconds. We remove the skins from the cooled fruits, and grind the tomatoes themselves with a blender into a homogeneous mass.

Advice. Fresh tomatoes can be replaced with two tablespoons of tomato paste.

We spread the chopped tomatoes in a pan with vegetables and simmer for 10-15 minutes.

Step 1: prepare the ingredients.

First of all, turn on the stove to a strong level and put a kettle on it filled with ordinary running water. Then, using a knife for cutting vegetables, peel the onions and garlic and wash them under cold running water, along with tomatoes and parsley, from any kind of contamination. After that, we dry the onion and garlic with paper kitchen towels, and simply shake the greens over the sink, thus getting rid of excess moisture. Now we put them one by one on a cutting board and chop the onion into a cube up to 1 centimeter, just finely chop the garlic and herbs. We lay out the cuts in separate deep bowls.

We make a cross-shaped incision on each tomato, put them in a deep bowl and pour boiling water from the kettle. Keeping tomatoes in hot water 30 - 40 seconds and with the help of a slotted spoon we shift them into a deep bowl with cold running water. After they have cooled, remove the skin from the tomato, cut each into 2 - 3 parts, put in a clean and dry blender bowl and grind at high speed until a homogeneous mushy mass without lumps.

The resulting mass is left in the bowl. Using the key for canned food, open a jar of canned beans. We also put on kitchen table olive oil, salt and all spices indicated in the ingredients.

Step 2: Sauté the onion and garlic.

Now we turn on 2 burners on the stove, put a kettle with 1 - 1.5 liters of pure 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 cook. On the other we put a deep 3 liter pan with a thick non-stick bottom and pour 3 tablespoons of olive oil into it. When the fat warms up, we pour the onion into it 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 again 2 minutes.

Step 3: Bring the soup to full readiness.

When the vegetables in the pan take on the desired soft texture, we introduce chopped tomatoes, 1 teaspoon of ground thyme, salt and black pepper to taste into the same container. With a slotted spoon, mix the spices with the tomato-vegetable mass and let the mixture boil.

During this time, we throw off the beans in a colander and leave it there for 1 - 2 minutes, to drain the rest of the marinade. When the first bubbles appear on the surface of the tomato mass, add the beans to the pan, mix with a tablespoon and let them steam for 5 minutes.

Then, using a kitchen towel, remove the kettle with boiled water from the stove and pour the hot liquid into the pan with languishing vegetables, dilute the soup with boiling water as you like. Then we bring the first hot dish to a boil again, add half the chopped parsley and 3 teaspoons of universal seasoning to the almost ready soup.
We boil the soup 1 - 2 minutes, turn off the stove, cover the pan with a lid and let it brew 5 - 6 minutes. After using a ladle, pour the first hot dish into deep plates, sprinkle each serving with the remaining parsley and serve. dining table.

Step 4: Serve Tomato Soup with Beans.

Tomato soup with beans is served hot at the dinner table. As an addition to this fragrant 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, 5 sprigs of fresh thyme can be used. Also, the set of spices indicated in the recipe can be supplemented with any other spices that are suitable for cooking soups or stewed vegetable dishes.

Instead of olive oil, you can use refined vegetable oil or butter.

Instead of fresh tomatoes, you can use canned in their own juice, grated tomatoes.

Instead of canned beans, you can use 1 cup raw beans. But before that, it should be boiled in salted water until fully cooked and then added to an almost ready soup, as indicated in the recipe.

Instead of pure distilled water or meat broth, you can use a vegetable broth, for example, from boiled beans.

If the soup is too sour for you, add sugar to taste.