10 delicious and hearty bean soups

1. Bean soup with pork

Ingredients

• 200 g beans;
• 250-300 g pork;
• 5-6 potatoes;
• 1 onion;
• 1 carrot;
• 2-3 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1-1.5 liters of water;
• salt to taste;
• 1 bay leaf.

Preparation

Soak the beans for 6-8 hours or overnight. Cut pork into medium pieces, potatoes into small cubes. Chop the onion. Grate the carrots on a coarse grater. Pass the garlic through a press.

Heat oil in a skillet over medium heat. Fry the onion, carrot and garlic for 2-4 minutes. Place the beans in a saucepan along with the pork and cover with water. Cook for about 35-45 minutes.

Add potatoes, salt and simmer for 10-15 minutes. Then add the vegetable fry with bay leaf and cook for another 5-10 minutes.

2. Bean soup with rice

Ingredients

• 100 g beans;
• 130 g of rice;
• salt to taste;
• 1 carrot;
• 1 onion;
• 1 bell pepper;
• 3-4 cloves of garlic;
• 2-3 tablespoons of vegetable oil;
• 300 g of canned tomatoes in their own juice;
• 2 liters of boiling water;
• 50 g tomato paste;
• pepper to taste;
• paprika to taste.

Preparation

Soak the beans for 6-8 hours or overnight. Then transfer to a saucepan, cover with water and cook until soft for about an hour. Boil the rice in salted water for about 10 minutes and discard in a colander to drain all the liquid.

Grate carrots on a coarse grater, cut onion and pepper into small pieces. Pass the garlic through a press. In a saucepan, heat the oil over medium heat and saute the carrots and onions for 6-7 minutes. Add the pepper and garlic and cook for another 7-8 minutes, stirring constantly.

Add tomato pieces along with juice and pour boiling water over. In the same saucepan, place the beans with rice, tomato paste, salt, pepper and paprika. Bring to a boil over medium heat and simmer for another 5-10 minutes.

3. Bean and ham soup

Ingredients

• 2-3 potatoes;
• 1 onion;
• 400 g ham;
• 1 carrot;
• 1 stalk of celery
• 2-3 sprigs of dill or parsley;
• 1-2 cloves of garlic;
• 2-3 tablespoons of vegetable oil;
• 400 g canned beans;
• 1.3 l of chicken broth;
• salt to taste;
• pepper to taste.

Preparation

Cut the potatoes, onions and ham into small pieces. Grate the carrots on a coarse grater or also cut into small pieces. Chop the celery and herbs. Pass the garlic through a press.

In a saucepan, heat the oil over medium heat. Fry the onion and garlic for 2 minutes. After a minute add the ham, and after another one add the carrots, potatoes, beans and celery. Pour in broth, salt and pepper and cook for 20-25 minutes over low heat.

4. Bean soup with tomatoes

Ingredients

• 200 g beans (canned can be used);
• 1 kg of tomatoes;
• 1-2 onions;
• 1 small piece of ginger (no more than a centimeter);
• 1-1.2 liters of water;
• 2 tablespoons of vegetable oil;
• 1 pinch of cinnamon
• 1 teaspoon of cumin;
• salt to taste;
• pepper to taste;
• 1 teaspoon paprika
• 1 tablespoon honey;
• cilantro or other greens to taste.

Preparation

Soak the beans for 6-8 hours or overnight. Pour boiling water over the tomatoes, then remove the skin and cut them into small pieces. Chop the onion. Grate the ginger on a fine grater.

Boil the beans for about an hour. In a saucepan, heat the oil over medium heat. Fry the onion with cinnamon and cumin for 5 minutes. Add the tomatoes and beans along with the broth in which it was cooked.

Boil, salt and pepper, add paprika and honey. Simmer over low heat for about 7-8 minutes. Garnish with herbs before serving.

5. Bean soup with mushrooms

Ingredients

• 200 g beans;
• 5–6 champignons;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 2-3 tablespoons of vegetable oil;
• 1 liter of water;
• salt to taste;
• pepper to taste.

Preparation

Soak the beans for 6-8 hours or overnight. Cut mushrooms and potatoes into small pieces, chop the onion. Grate the carrots on a coarse grater. Heat oil in a skillet over medium heat. Fry the onions and carrots for 4-5 minutes. Add mushrooms and cook for another 5-10 minutes.

Place the beans in a saucepan, cover with water and cook for about an hour. Then put about half of the beans in a bowl and chop with a blender. Add potatoes to the boiling soup and cook for 15–20 minutes. Then put the roast, chopped beans, salt and pepper there and leave on the fire for another 3-5 minutes.

6. Soup with beans and vegetables

Ingredients

• 200 g beans;
• 3-4 potatoes;
• ¼ medium celery root;
• 1 onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• 1.5 liters of vegetable broth;
• ½ teaspoon ground paprika;
• salt to taste;
• pepper to taste;
• 1 stalk of green onions.

Preparation

Soak the beans for 6-8 hours or overnight. Cut potatoes and celery into small pieces, onions into half rings or finely. Grate the carrots on a coarse grater.

Heat oil in a skillet over medium heat. Fry the onions with carrots and paprika for 6-7 minutes. Pour the broth over the beans and cook for about 30 minutes. Then add potatoes, celery, paprika and frying, salt and pepper and cook the same amount. Sprinkle with chopped green onions before serving.

7. Bean soup with corn

Ingredients

• 500 g beans;
• 2 carrots;
• 3 onions;
• 1 chili pepper (chopped dried can be used);
• 2-3 cloves of garlic;
• 650 g of tomatoes;
• 2-3 tablespoons of vegetable oil;
• 700-800 g ground beef;
• 3 tablespoons tomato paste;
• 250 g canned corn (boiled can be used);
• salt to taste;
• 700-800 ml of water.

Preparation

Soak the beans for 6-8 hours or overnight. Cut carrots, peppers and onions into small pieces. Chop the chili. Pass the garlic through a press. Pour the tomatoes with boiling water for a few seconds, then remove the skin and grind them in a blender.

Boil the beans until tender, about an hour. In a saucepan, heat the oil over medium heat. Fry the minced meat for 4-5 minutes. Add the onions and after 5-6 minutes add the carrots and cook for 4-5 minutes more. Pour tomato paste along with chopped tomatoes, add bell pepper, garlic and chili.

Simmer for about 25-30 minutes, stirring constantly. Then add corn with beans, salt, cover with water so that the soup is not too runny, and leave on the fire for another 5-10 minutes.

8. Soup with beans and cabbage

Ingredients

• 1 onion;
• 2 potatoes;
• 1 carrot;
• 250 g cabbage;
• 2-3 cloves of garlic;
• 2-3 tablespoons of vegetable oil;
• 1.5 liters of water;
• 150 g canned beans;
• salt to taste;
• pepper to taste;
• 2-3 sprigs of parsley.

Preparation

Cut onions, potatoes and carrots into small pieces. Chop the cabbage. Chop the garlic.

Heat oil in a skillet over medium heat. For 6-7 minutes, fry the carrots and onions, add the garlic and leave on the fire for another minute.

Boil water in a saucepan over medium heat. Add potatoes and after 5-10 minutes add cabbage. Cook for another 10-15 minutes. Then add the fried beans, salt and pepper. After 5 minutes, turn off the heat and leave the soup to infuse covered for 15–20 minutes. Sprinkle with chopped herbs before serving.

9. Bean soup with cauliflower

Ingredients

• 300 g beans;
• 200 g of cauliflower;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 2 liters of chicken or vegetable broth;
• 1 bay leaf;
• salt to taste;
• pepper to taste.

Preparation

Soak the beans for 6-8 hours or overnight. Disassemble the cauliflower into inflorescences. Cut the onion into small pieces. Pass the garlic through a press. Heat oil in a skillet over medium heat. Fry the onion for 4-5 minutes.

Boil the beans until tender, about an hour. Then drain the water, pour in the broth and add the cauliflower with onions, lavrushka, salt and pepper. Cook for another 20 minutes. Then whisk the soup with a blender and add the garlic.

10. Bean soup with soy sauce

Ingredients

• 300 g beans;
• 1 onion;
• 1 carrot;
• 3-4 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1 liter of chicken or vegetable broth;
• 100 g tomato paste;
• 1 pinch of ground cumin;
• 4 tablespoons of soy sauce
• salt to taste;
• pepper to taste.

Preparation

Soak the beans for 6-8 hours or overnight. Cut onions and carrots into small pieces. Pass the garlic through a press. In a skillet, heat oil over medium heat and sauté the onions and carrots for 5-6 minutes. Then stir with garlic and tomato paste.

Pour half of the broth over the beans, add the frying and cumin. Cook for about an hour. Then pour in the rest of the broth and soy sauce, salt, pepper and grind with a blender. Bring soup to a boil and remove from heat.