Bean soup – step by step recipes with photos. How to deliciously cook the first with meat or lean

The content of the article

What version of the first hot dish is considered the most satisfying? A rich soup with meat and potatoes – quick, simple, mouth-watering. However, professionals are sure that on the basis of beans this dish does not lose nutritionally, but it becomes more useful. How to cook it and what tricks will help you get the most delicious first?

How to cook

Professionals attribute this dish to Russian cuisine, but you can meet it with absolutely any people. Italian minestrone, Mexican chili, Moldavian chorba are the most famous, but not the only ones. The only thing that remains unchanged is the need to soak the beans to prevent gas formation and reduce cooking time.

Which bean is better

You will choose a thick dish in the format of mashed potatoes or a classic vegetable broth, before you start you need to figure out which beans to choose. General rules and nuances:

  • For rich rich broths, it is better to take red beans.
  • White is perfect for cream soup, as it acquires a very delicate texture after cooking.
  • The variety with black grains is distinguished by a smoked smack, in density they are close to red.
  • Special attention is paid to the “Mash” variety, which is actively used in Asian dishes. These are dark green grains with a nutty flavor..
  • The Pinto variety is distinguished by a pink hue acquired by legumes after cooking, and prolonged soaking. At the same time, it will also take a long time to prepare – about 1.5 hours. The taste is creamy, very delicate, so pinto is good for the basis of mashed soups.
  • The most dietary option, according to professionals, is string beans.

How much do you need to cook legumes

Most of the vegetable first courses are cooked very quickly, but this rule will not work for beans. Especially if you did not soak it beforehand (with the exception of canned / frozen product). If you need to know approximately how much the beans are cooked in the soup, follow these tips:

  • Pods (asparagus) fall asleep approximately 12-15 minutes before the end of the work, since the cooking time should not exceed a quarter of an hour.
  • The canned one is laid the very last, when all root crops are ready.
  • White takes longer than red, for about 10-15 minutes. After night soaking, the last cooking time is half an hour..

Boiled beans in a plate


This wonderful hot dish can either belong to vegetarian cuisine, based only on vegetables, and embody the features of classic meat soups. Choose a recipe for bean soup to your liking or try to make your own option, learning how to proportion the ingredients and form combinations of products.

Canned beans

Light, lean, safe for a figure – this dish is free from flaws. It takes about half an hour to cook it, which is convenient even for the busiest person. How to cook canned bean soup? Even a child will master the technology if the recipe with the photo described below is carefully studied. A set of vegetables can be varied as you wish..


  • canned beans – 1 jar;
  • frozen corn – 100 g;
  • fresh greens;
  • water – 2.3 l;
  • salt;
  • carrots – 2 pcs.;
  • zucchini – 200 g;
  • cooking oil.

Cooking method:

  1. Grate carrots, cut into strips zucchini.
  2. Fry (lightly grease the pan with oil).
  3. Boil water, pour canned vegetables and carrots with zucchini there.
  4. Canned bean soup will reach readiness 10-12 minutes.
  5. Add greens, salt.

Meat and Corn Soup Casserole

From red

This version of the bean product is considered the most popular – the universal taste and the reduced cooking time (in comparison with white grains) are to blame. How to cook bean soup with red beans? First, soak it overnight, boil it in the morning, hold on medium heat for half an hour, without using the lid. After that you can add to the broth at the same time as other vegetables.


  • white cabbage – 200 g;
  • red beans – half a glass;
  • bulb;
  • Lavrushka
  • vegetable oil;
  • tomato paste – 1 tbsp. l .;
  • fresh greens;
  • salt.

Cooking method:

  1. Chop cabbage with a very thin straw.
  2. Prepared beans be refilled with water (about 2.5 l). Wait for boiling.
  3. Salt, add cabbage, lavrushka. Cook for 20 minutes.
  4. Chop the onion and fry. Mix with tomato paste.
  5. Put the frying in the soup.
  6. Cook for another 5-7 minutes. Add chopped greens before finishing.

The first of beans and tomatoes

With meat

Salty, with a smack smack, very fragrant – this delicious soup someone calls pea, someone bean. However, the essence is unchanged: it is incredibly tasty and warming, so it is ideal for a winter lunch. The preparation of such bean soup with meat is not difficult. Smoked meats can be mutton ribs, chicken slices, bacon, dry sausage. It is possible to replace them with stew.


  • smoked meats – 400 g;
  • legumes – 200 g;
  • peas – 100 g;
  • pickles – 2 pcs.;
  • potato – 3 pcs.;
  • onion;
  • sweet pepper – 2 pcs.;
  • tomato paste – 2 tbsp. l .;
  • ground pepper, salt;
  • butter.

Cooking method:

  1. Soak beans in the evening (in separate cups).
  2. Add smoked meats with water, cook for 15 minutes after boiling. Do not forget to remove the foam.
  3. Pour potato wedges, straws of pepper, beans to them. Medium burner power.
  4. After a quarter of an hour add peas, detect half an hour.
  5. Toward the end of the specified time, chop the onion, fry until transparent. Mix with tomato paste, warm for another 2-3 minutes.
  6. Add frying and diced pickles.
  7. Pepper, salt, turn off.

With smoked meats

White bean

The dish comes out nutritious when legumes and meat are combined: this is a good choice for those who need to satisfy their hunger for a long time. A delicious soup with white beans and delicious meatballs is prepared very quickly and easily. If you do not count calories, you can pre-fry the meat balls with grated garlic – this will give the dish a breathtaking aroma.


  • minced meat – 300 g;
  • white beans – a glass;
  • tomatoes – 2 pcs.;
  • bulb;
  • sugar – 1 tbsp. l .;
  • carrot;
  • spices, salt;
  • sour cream.

Cooking method:

  1. Boil the soaked beans, add sugar, cook for half an hour.
  2. In a nearby pan, make a simple whole-bulb broth. Take it out in a few minutes.
  3. Pour the beans there, cook another 20-25 minutes.
  4. Salt minced meat, add spices, roll up small meatballs. Throw in boiling broth.
  5. After 7-8 minutes add slices of tomatoes, grated carrots.
  6. Cook another 10 minutes. Before serving, season with sour cream.

With meatballs

Of the chilli

Such a simple recipe is needed for every housewife. It is especially relevant in the summer, when the number of vegetables in the beds and in stores increases significantly, urging urgently to come up with something using them. A light fresh soup with green green beans is ideal for this, although in winter, with frozen mixes, it turns out no worse.


  • chicken egg;
  • green beans – 270 g;
  • carrots – 200 g;
  • potato – 2 pcs.;
  • salt pepper;
  • a bunch of parsley;
  • cooking oil.

Cooking method:

  1. Cut the potatoes into cubes, pour 2.5 liters of cold water. When it boils, add half the chopped onion.
  2. Fry the remaining half, add grated carrot to it.
  3. After half an hour, throw the chopped beans, introduce the frying. Cook another 15-17 minutes.
  4. Separate hard-boiled egg, cool.
  5. When serving, garnish with sliced ​​eggs and fresh parsley.

With green

In tomato sauce

Spicy, spicy, with an unusual addition in the form of crispy chips – this tomato bean soup is a classic of Mexican cuisine. Professionals advise using ready-made canned red beans for it, seasoned with tomato sauce (better if chili), but you can take dry and separately tomato paste. Just do not forget to soak the grains overnight and cook before doing soup.


  • fresh tomatoes – 400 g;
  • bell pepper;
  • canned beans with tomato sauce – 300 g;
  • chili pepper pod;
  • purple onion;
  • ground paprika – 3 tbsp. l .;
  • coriander – 1 tsp;
  • tortilla sheets – 2 pcs.;
  • cloves of garlic – 3 pcs.;
  • ground cayenne pepper – 1 tsp;
  • vegetable oil.

Cooking method:

  1. Chop the onion, garlic and chilli. Fry in the same order..
  2. Add paprika, cayenne pepper, coriander.
  3. After 1.5-2 minutes add small cubes of bell pepper.
  4. Tomatoes to peel, dip in a saucepan, add 1.5 cups of water. Cook, while kneading tomatoes, until boiling.
  5. Pour into a blender, grind, send back to the stove. Add frying.
  6. Introduce canned beans with sauce. Cook for another 4-5 minutes, medium burner power.
  7. Before serving, fry the tortilla without oil, previously cut into squares.

With red bean

Mashed soup

The dish, incredible in its characteristics, sets the melody with a creamy taste, to which the sweetness of seafood and the aroma of herbs are accented. This bean cream soup with shrimp was born in Tuscany, but very quickly scattered around the world, finding its fans. Try to make it and you. It is advisable to use tiger or Argentinean shrimps, as small salad gives a completely different taste.


  • canned beans – 240 g;
  • fresh tomatoes – 400 g;
  • oil shrimp – 300 g;
  • dry white wine – 1/3 cup;
  • cloves of garlic – 3 pcs.;
  • olive oil – 1 tbsp. l .;
  • Parmesan – 50 g;
  • oregano – 1 tsp;
  • ground red pepper – 1/2 tsp;
  • tomato paste – 2 tbsp. l .;
  • butter – 30 g;
  • fresh basil.

Cooking method:

  1. Heat olive oil in a saucepan. Add chopped garlic.
  2. After 2-3 minutes, introduce tomato paste, ground pepper, oregano.
  3. After half a minute add the wine and beat the resulting sauce.
  4. When the liquid becomes half less, add chopped tomatoes, devoid of skins. At the same time send the beans there.
  5. Cook for 3-5 minutes, add 3 cups of warm water.
  6. Cook soup for half an hour, medium power. Salt.
  7. Shrimp to deprive the head and shell, fry in butter.
  8. Puree the soup with a hand blender, add shrimp, basil, cheese chips. Serve hot.

Cream soup

With beef

The highlight of this recipe is the reduced cooking time achieved by refusing the night soaking of legumes. Red, white, and black varieties are excellent for a dish, although it is more difficult to work with the latter, as it is cooked for a very long time. You are already wondering how to cook such a beef and bean soup? The technology discussed below will answer all your questions..


  • beef – 400 g;
  • dry beans – half a glass;
  • a bunch of dill;
  • bulb;
  • shallow carrot;
  • salt;
  • vegetable oil.

Cooking method:

  1. Sort beans, pour boiling water. The approximate ratio of legumes and liquid is 1: 4.
  2. Wait until the water boils again, reduce the power to a minimum. Exactly 2 minutes later, remove from the burner, cover with a towel, leave warm for an hour.
  3. While the beans are infused, do beef: wash, remove meat from the bone, cut coarsely. Pour cold water (about 2 liters). When it boils, periodically removing the foam, cook for an hour and a half.
  4. Add washed beans to the beef, cook for an hour.
  5. Chop the onion, grate the carrots. Fry.
  6. Add roasting and dill to soup, salt.
  7. After 3-4 minutes remove from the stove.

With white beans and bacon


Compared to previous recipes, this one is striking in its simplicity, which is enhanced by the fact that the dish is cooked in a slow cooker. Such a bean and chicken soup in your family can become a duty, if you do not forget to soak the bean component in the evening. The technology described below assumes that you have already done this, and you only need to connect all the products.


  • white / red beans – 220 g;
  • chicken fillet – 300 g;
  • bulb;
  • clove of garlic;
  • tomatoes – 2 pcs.;
  • potato – 3 pcs.;
  • salt;
  • vegetable oil.

Cooking method:

  1. Finely chop fillet, onion, garlic. Pour into a slow cooker, add oil, mix. Set the mode “frying”, cook for 5 minutes.
  2. Introduce tomato cubes.
  3. After 10 minutes add the washed beans, chopped potatoes. Pour 3 liters of water.
  4. Change the multicooker mode to “soup”, the waiting time is 1.5 hours.
  5. Salt after timer signal.



A delicious hot dish of only 5 completely non-exotic ingredients, which in the photo looks like a full-fledged complex hot? Really, if you chose this recipe for beans and mushrooms soup. There are only 5 main products, and the only thing that can increase is the number of seasonings that you choose for yourself. The broth is light, almost transparent, but the soup is very nutritious, even men like it.


  • any dried mushrooms – 100 g;
  • large onion;
  • black beans – 300 g;
  • pork – 120 g;
  • spices for the broth;
  • cornmeal – 3 tbsp. l.

Cooking method:

  1. Soak the beans for the night, in the morning in the same water cook 10 minutes after boiling. Rinse, pour into fresh water. Cook another 45 minutes.
  2. Prepare the broth: pour the pork cut into slices (you can use lighter meat) with water, wait for it to boil. Salt, add spices, cook for 1.5 hours.
  3. Soak the mushrooms for an hour.
  4. Fry the chopped onion, add flour, warm for another 2-3 minutes.
  5. Boil 1.8-2 liters of broth, throw mushrooms there.
  6. Next send the bean, onion and flour mixture. Cook the soup for about a quarter of an hour, focusing on the density of the bean component.
  7. Serve professionals advise with rye bread.


How to cook deliciously: chef’s advice

First of all, make sure the freshness of each ingredient, especially the bean component. Check that the grains (if dry) do not have mold, traces of rot, chips or cracks. When buying a packaged product, it is important to be able to thoroughly examine it. Following this rule will allow you to get a very tasty bean soup, and a few more tricks of professionals will help “consolidate the success”:

  • Do not introduce acids (vinegar, ketchup) into the soup and do not salt it until cooking is over, otherwise it will take longer to cook the beans.
  • Need to cook beans fast? Add sugar (1 tbsp. For 1 liter of water).
  • Some housewives only think about how to cook bean soup, but you also need to decide “in what” – legumes require a very large pot, since they “swell” a lot in the process.
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