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Tomato soup with beans and meat. Tomato soup with beans and vegetables

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

Lenten dishes, which are cooked without meat and other animal products, are included in the menu of vegetarians or those fasting for religious reasons. Such dishes are healthy, dietary, tasty and very varied. An excellent first course recipe is 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

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

Wonderful tomato soup with beans and croutons will diversify the menu at any time of the year. In winter it can be cooked thicker and richer, and on summer days it can be cooked thinner and lighter.

Calorie content per 100 g - 86 kcal.
Number of servings - 4
Cooking time - 1 hour, plus time for soaking beans

Ingredients:

Beans - 1 tbsp.
Carrots - 1 pc.
Salt - 1 tsp. or to taste
Potatoes - 3 pcs.
Tomato paste - 3-4 tbsp.
Ground black pepper - a pinch

Step-by-step preparation of tomato soup with beans (classic recipe):

To make the beans cook faster, soak them first. This will soften the beans well.
Afterwards, rinse and boil the beans. 5 minutes after boiling, drain the water and add fresh beans.
Peel, wash and chop the potatoes and carrots. Place in a saucepan, add water and boil.
When the vegetables are ready, add the boiled beans and tomato paste to 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 good for health, because... beans contain many essential substances for our body.

Ingredients:

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

Step-by-step preparation of tomato puree soup with beans:

Cover the beans with cold water and leave in the refrigerator for a day.
Drain the beans, add 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 cooked to make 2 liters of broth. Boil this broth.
Chop the carrots and onions. Sauté in olive oil in a frying pan until translucent and soft.
Blend beans, carrots and onions with a blender until smooth and puree-like consistency.
Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
Add tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato and bean soup using canned beans is an unusually 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 l.
Potatoes - 2 pcs.
Tomatoes - 0.5 kg
Onions - 1 pc.
Garlic - 2 cloves
Carrots - 1 pc.
Parsley - 1 bunch
Salt - 1 tsp. or to taste
Ground pepper - to taste
Vegetable oil - 3 tbsp.

Step-by-step preparation of tomato soup with canned beans:

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

This tomato soup recipe is easy to make and delicious! It is light and rich at the same time. The dish is enriched with fiber and carbohydrates and contains very little fat.

Ingredients:

Canned red beans in their own juice - 800 g
Puree tomatoes - 500 g
Onions - 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
Roll for croutons - 4 slices

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

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

The popular combination of beans and tomatoes is a win-win combination that can be used to prepare an incredible variety of dishes. A traditional English breakfast always includes white beans stewed in their own juice or in tomato paste, most often canned food that is heated by steaming or in a frying pan. This seems unusual for us, because most often we eat canned beans cold, just by opening the can :) At least that’s what I do! And we definitely don’t serve peas with our morning meal.

The habit of eating legumes for breakfast or throughout the day is not only in England, but also in Ireland, Egypt (madamas), Pakistan, Japan (fermented beans), Mexico, Cameroon, canned tomato soup with beans in the SSF and other countries, in one way or another.

Eaten in the first half of the day - breakfast or lunch - it satisfies well for a long time. Legumes are rich in fiber, vegetable protein (7.4 g per 100 g), vitamin C, calcium and iron. It is especially useful for those who do not eat animal products, which means they limit their protein intake.

Tomato soup with beans, broccoli and sweet peppers

Ingredients:

0.7 l - 1 l of water (depending on the desired thickness of the soup);
1/3 cup dry red beans (or other variety);
1 sweet pepper;
1 large tomato (or your favorite tomato paste or tomatoes in their own juice, juice);
4-6 pcs. broccoli florets;
2 potatoes;
vegetable or butter;
salt to taste.

First of all, prepare the beans. I prefer red, it seems to me to have a richer taste (and is rich in iron!). The dry ones are sorted by hand to remove small debris. Then I rinse in running water. I fill it with clean water overnight and change it again in the morning.
I boil until fully cooked - the beans remain whole, the skin does not burst, but the inside of the bean is soft. Then I’ll finish cooking it with vegetables.
I fry the sweet pepper in vegetable or butter, after cutting it into small cubes.
As soon as the pepper is browned, I put 1 fresh tomato, also diced, in the pan. Simmer two vegetables together until completely softened.
I add potatoes (cut into strips) to the boiled beans, along with stewed vegetables and broccoli florets. Salt.
Cook until potatoes and broccoli are ready. And this is about 5-7 minutes.
Tomato soup with beans turns out to be a beautiful rich color - green broccoli, red peppers, brown beans. Not only does it look delicious, but it tastes great too!

When serving, you can sprinkle with fresh herbs to taste, which will add brightness and aroma.

Soup with canned beans in tomato sauce

And the second option for the first course is canned bean soup in tomato sauce. Here you should be careful when choosing a workpiece. Buy a proven product that you have already tried or look for reviews, as there is often a bad tomato paste (starchy and tasteless) that will ruin the entire broth.

Ingredients:

0.5 l - 7 l of water (depending on the desired thickness of the soup);
1/2 can of canned beans in tomato sauce;
1 sweet pepper;
4-5 broccoli florets;
vegetable oil;
salt as needed.

Pour water into the pan. Let it boil.
At the same time, fry the sweet pepper cubes in a frying pan.
Add potatoes, cut into cubes or stripes and broccoli.
Add fried peppers and semi-finished product.
Once it boils, taste it, maybe you need to add a little salt.
Cook the soup until all the vegetables are fully cooked.

This soup has a rich taste and is thicker.

Serve with fresh herbs, croutons or toast.

How to avoid bloating from legumes?

Many people are afraid to eat legumes, much less mix them with vegetables, due to the “explosive nature” of such a mixture. There are several rules that will help you completely avoid bloating:

Beans (as well as chickpeas, lentils, soybeans, peas) need to be soaked overnight in drinking water. And in the morning, drain this water, rinse, and fill with fresh water. This will wash away most of the polysaccharides, which is the cause of bloating.
The longer the beans cook, the better. Boil them until you can easily puree them. This will help you avoid digestive problems.
Skim off the foam while the water is boiling.
Try not to mix legumes with starchy foods. These include: flour, corn, potatoes (what about soup without potatoes?), rice, wheat.

Bon appetit!

Recipe and article from Angelica.

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

The general 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 at your discretion and served hot or cold.

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

While the beans and potatoes are cooking, cut the leeks into thin strips (rings). However, you can use a regular bow, it’s not so important. It is important to fry and saute the chopped onions in butter. Melt the butter in a frying pan, fry the onion in it and simmer covered 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 the 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 been cooked, simply remove the frying pan from the heat and leave it covered.

Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add nutmeg on the tip of a knife, add a little salt and pepper. Don't 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 and bean soup comes back to a boil, add salt.

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

Step 1: prepare the ingredients.

First of all, turn on the stove to a high level and place a kettle filled with regular running water on it. Then, using a knife to cut vegetables, peel the onions and garlic and rinse them under cold running water along with the tomatoes and parsley to remove any kind of contamination. Afterwards, dry the onions and garlic with paper kitchen towels, and simply shake the greens over the sink, thus getting rid of excess moisture. Now put them one by one on a cutting board and chop them, dice the onion to 1 centimeter, just finely chop the garlic and herbs. Place the cuts into separate deep bowls.

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

Leave the resulting mass in the bowl. Using a canning key, open a can of canned beans. We also put olive oil, salt and all the spices indicated in the ingredients on the kitchen table.

Step 2: sauté onion and garlic.

Now turn on 2 burners on the stove, put a kettle with 1 - 1.5 liters of clean 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 make. On another we place a deep 3 liter pan with a thick non-stick bottom and pour 3 tablespoons of olive oil into it. When the fat is hot, add the onion 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 some more. 2 minutes.

Step 3: Bring the soup to full readiness.

When the vegetables in the pan have the desired soft texture, add chopped tomatoes, 1 teaspoon of ground thyme, salt and ground black pepper to taste into the same container. Using a slotted spoon, mix the spices with the tomato-vegetable mixture and allow the mixture to boil.

During this time, we throw the beans into a colander and leave them there for 1 – 2 minutes, to drain off the remaining marinade. When the first bubbles appear on the surface of the tomato mass, add legumes to the pan, stir with a tablespoon and let them steam for 5 minutes.

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

Step 4: Serve tomato soup with beans.

Tomato soup with beans is served hot at the dinner table. As a complement to this aromatic 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, you can use 5 sprigs of fresh thyme. Also, the set of spices specified in the recipe can be supplemented with any other spices that are suitable for preparing soups or stewed vegetable dishes.

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

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

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

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

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

Complexity

One of the popular dishes of Spanish cuisine is cold gazpacho soup. It is traditionally prepared from raw vegetables, crushed into puree. The basis of the dish is tomatoes. Housewives in different parts of the world liked the soup so much that now there are many recipes for this first course.

So let's talk about how to make tomato bean soup. There are several options, each worthy of special attention.

Recipe No. 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. First, sort through, if necessary, and soak the beans in water for 1-2 hours.
After soaking, place the legumes in the pan in which you are going to cook your dish and add water.
The quantity can be varied as desired, but the recommended volume is 1.5 liters.
Boil the beans for a quarter of an hour, and then add potatoes, cut into small pieces (naturally, the root vegetable must be peeled before chopping).
Cook everything together for another 20 minutes.
While the potatoes and legumes are cooking, you can do other things.
Heat the frying pan thoroughly and add the butter.
When it melts, add leeks, chopped into strips, and cover the dish with a lid.
After the onion has been stewed for 10 minutes, add carrots, chopped on a coarse grater and chopped celery.
It is recommended to simmer all ingredients 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, then you can send the contents of the pan there.
If the legumes and root vegetables are not ready yet, then simmer the vegetables until the first ones are ready.
When you combine the ingredients, salt and pepper the dish, and add nutmeg.
Bring the contents of the pan to a boil and add a spoonful of tomato paste.
Mix all ingredients thoroughly and let the soup simmer.
Taste a little broth, add any missing seasonings if necessary, as well as chopped parsley.
Cook the dish for 5-10 minutes over low heat and you are ready to eat.
By the way, it is not recommended to reheat this first dish, as it will lose its taste. Therefore, it is better to cook for one time.

Recipe No. 2

Ingredients:

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

Cooking method:

Recipe No. 3

The option for preparing soup according to this recipe is suitable for those who have a multicooker in the kitchen. Although the dish is not prepared quickly, the taste is simply excellent.

Ingredients:

Canned beans (can be in tomato sauce) – 1 can;
Beef – 300 g;
Raw potatoes – 2-3 medium-sized tubers;
1 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:

Place the meat, previously chopped into small pieces, into the multicooker bowl, legumes (if you used them in sauce, you can not drain them, but add them to the soup), peeled carrots and cut into thin slices.
Pour all the ingredients with water and cook on the “Stew” mode for an hour and a half.
While the dish is simmering in the slow cooker, you can prepare a dressing for the soup.
To do this, pour vegetable oil into a heated frying pan, add finely chopped onion and a second carrot, chopped on a coarse grater.
Fry the vegetables until golden brown, then add tomato juice and simmer everything together for 20 minutes.
When the multicooker notifies you that the mode has ended, add peeled and diced potatoes to the bowl.
Add the prepared dressing to the soup base.
Salt and pepper your first dish, place a bay leaf and other favorite seasonings there.
Then mix everything thoroughly and continue cooking on the “Stew” mode for another 1 hour.

Recipe No. 4

Ingredients:

Beans (preferably canned) – 500 g;
Tomato puree – 500 g;
Vegetable or meat broth of your choice – 500 ml;
2 onions;
Vegetable oil – 50 ml;
Ground chili pepper (use 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 preparing tomato soup. Having tried several different recipes in your kitchen, you will soon find your favorite, and perhaps create a new one. In general, cook with pleasure, pamper yourself and your family with new culinary masterpieces!

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