Bean soup with mushrooms

Bean Shrimp Soup Recipe:

Boil vegetable broth, drain.

While the broth is cooking, prepare the food.

Throw the beans in a colander and rinse under running water.

Peel the onion and garlic, chop finely. Cut the celery into small pieces.

Heat olive oil in a heavy-bottomed saucepan, sauté onion, garlic and celery over medium heat, about 7 minutes.

Add small pieces of potatoes to the pot and fry a little. Pour in beans, add bay leaf, thyme.

Pour in hot broth, bring to boil and cook on low heat until the potatoes are cooked.

Chop the parsley leaves very finely, mix with breadcrumbs, season with salt and pepper.

I did not find ordinary raw shrimps (they should be gray), so I bought boiled-frozen king prawns (they are already red).
Peel the shrimp, cut the back and remove the intestinal vein. Place the shrimps on a baking sheet, sprinkle with olive oil, sprinkle with breadcrumbs. Bake in the oven, preheated to 180 * C, until golden brown, 5-7 minutes.

Season the soup with salt and pepper.

Remove the thyme sprigs and bay leaves, beat with a blender until smooth.

Return soup to saucepan, bring to a boil again and pour into bowls.

Arrange the shrimp and drizzle with olive oil. Serve immediately. Bon Appetit!
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Classic Lean Bean Mushroom Soup

Also known as Tuscan, this is the simplest version of this soup without any extra tweaks. Intoxicating, penetrating to the core with its combination of aromas, this hot dish will saturate the body with energy and warmth - a truly ideal solution, both in rainy weather and in the freezing season of snows and blizzards.

Ingredients:

Dry mushrooms (champignons or porcini) - 40-50 gr.
Onions - 1 pc.
Corn flour - 75-90 gr.
Canned Beans (White or Red) - 1 Can
Vegetable oil - 45 ml.
Mushroom broth (dry) - cube / 60 g.
Tomato (to taste) - 2-3 pcs.
Carrots (to taste) - 1-2 pcs.
Garlic (to taste) - 2-3 heads
Celery (to taste) - a couple of sprigs

Preparation:

Soak mushrooms in 500 ml in a small container. slightly salted water. While the mushrooms are infused, finely chop the onion.

Fry the onions in vegetable oil in a frying pan until golden brown.

Adds corn flour, mix thoroughly for up to 3 minutes. We make sure that the onions are covered with flour from all sides.

Add a saucepan with water to the fire, throw in the broth concentrate, stir for 3 minutes. Add the soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.

After that we fall asleep onions fried in flour, boil again. Pour the beans 5 minutes before the end, but without juice and stir until the end of cooking.

Salt, pepper or sour cream are added to each portion to taste. Borodino bread will enhance the taste and pleasure of the soup.

Mushroom soup with green beans and eggplant

Another version of the soup that is very easy to cook and eat. And also very tasty!

Ingredients:

Chicken breast - 250 g.
Rice - 90-120 g.
Eggplant - 0.5 pcs.
Zucchini - 0.5 pcs.
White onions - 0.5 pcs.
Carrots - 1-2 pcs.
Cherry tomatoes - 3 pcs.
Celery - 1 bunch
Green beans - 80 g.
Champignons - 10 pcs.
Rice vinegar - 3 tbsp l.
Soy sauce - 2 tbsp l.
Brown sugar - 1 tsp
Garlic - 2 cloves
Chili pepper - 1 pc.
Bulgarian pepper - half

Preparation:

Cut onion and carrots into small pieces, fry in oil until transparent.

Cut sweet peppers together with celery into strips and add to vegetables, add zucchini and eggplant a little later.

Then add in turn the washed and peeled beans, chopped champignons and grated tomatoes. Simmer everything for about 7 minutes.

While the vegetables and mushrooms are stewing, prepare the fillet by cutting into small cubes and boiling in boiling water for 5 minutes.

Then add rice to it. When the rice is ready, add the mixture.

A few minutes before the end, add in turn the rice vinegar, sauce and brown sugar. Add grated garlic to the finished soup.

Ingredients for Bean Puree Soup:

Beans

(I have red and white)
—
300 g
Onion

(large)
—
1 PC
Garlic

—
4 tooth.
Carrot

—
1 PC
A tomato

(or tomato paste)
—
100 g
Bouillon

(vegetable)
—
1 l
Soy sauce

—
4 tbsp. l.
Olive oil

—
2-3 st. l.
Caraway

—
0.5-1 tsp
Spices

(ground black pepper and nutmeg)
—
taste
Greens

(dill, parsley)

Nutritional and energy value:

Ready meals
kcal 2029.4 kcal	proteins 158.6 g	fats 57.6 g	carbohydrates 220.8 g
100 g dish
kcal 110.9 kcal	protein 8.7 g	fat 3.1 g	carbohydrates 12.1 g

Bean Puree Soup Recipe:

In the original recipe, which I will give at the very end, this soup is made from red beans, I used red and white chali beans in half. I think any beans will work for this soup.
So, soak the beans in cold water in the evening, then drain the water. For this soup we need 1 liter of vegetable broth. I will not dwell on its preparation, so as not to repeat myself, its preparation is perfectly described by Ninochka barska here

Finely chop the garlic, chop the onion and carrots, fry in a little vegetable oil

Then add tomatoes (or tomato paste) to the vegetables, add vegetables to the beans, pour 1-2 cups of vegetable broth and cook until the beans are ready

Of the spices, I used nutmeg and caraway seeds, while the beans were being cooked, I had time to chop the caraway seeds in a mortar and scrape the nut with a knife. You can use already ground cumin, then take a quarter of a teaspoon of it

The beans are ready, add the remaining vegetable broth, spices, soy sauce, a little salt to taste, black pepper, grind everything in a blender until smooth, bring to a boil, add fresh herbs, that's it, the delicious soup is ready!

Here is the text of the original recipe
RED BEAN SOUP
For 4 persons you will need:
200g red beans, 150g leeks, carrots, 100g tomato paste, 800 ml vegetable broth, 4 tbsp soy sauce, olive oil, ground cumin, ground nutmeg, salt, ground black pepper

Soak the beans overnight in cold water, then drain the water. Cut the leeks and carrots into circles, sauté in oil for 4-5 minutes, add tomato paste, beans, pour everything with one glass of broth and cook until tender. Salt and pepper. Pour in the rest of the broth, add the soy sauce, cumin, nutmeg and chop everything in a blender until smooth.

BON APPETIT!!!

Recipe "Delicate bean soup with green dumplings":

To prepare the soup, we need: white beans, dried porcini mushrooms, onions, garlic, broth, olive oil, pepper and salt.
For the dumplings, we need: a bunch of all sorts of different herbs, a couple of slices of white bread, flour, some milk, melted cheese and two egg yolks.

First, cook the beans according to the directions on the package. It doesn't matter if the beans are too boiled.
Soak the mushrooms in water. I soak in hot, so it's faster.
When the beans are cooked, take a saucepan and fry the onion and garlic in olive oil until soft.

Add mushrooms to the onion along with the water in which they swelled.

Then - beans.

And broth.
Leave to cook for 15 minutes.

In the meantime, let's get busy with dumplings.
Cut the bread into cubes and put in milk. As it softens, add yolks and cheese there, mix.

Then add chopped greens ...

… A tablespoon of flour, pepper and salt. Mix well. Cook in salted water until surfacing.

We catch the dumplings, put them on plates.
Puree the soup with a blender and pour the dumplings with it.

Everything! Bon Appetit!

Lean borsch with beans and mushrooms

Suitable for vegetarians and those looking for weight, this soup, even without meat, is a real treasure of delicious, and most importantly, healthy nutrients.

A beautiful red color will give an additional attractive look.

Ingredients:

White beans - 70-80 g.
Mushrooms (any) - 400 g.
Potatoes - 2-3 pcs.
Beets - 1 pc.
Tomatoes - 2 pcs.
Onions - 1 head
Small carrots - 1 pc.
Celery root - 40 g.
Sauerkraut - 150 g.
Lemon juice - 2 tbsp l.
Spices (optional)

Preparation:

From the night, prepare the beans by filling them with water. Then drain, rinse, add fresh water and cook.

Quickly chop the washed mushrooms into small pieces and cook in a separate saucepan until boiling, then add to the beans along with the broth.

Add chopped potatoes, grated beets, sprinkled with lemon juice alternately with an interval of 5 minutes.

Remove the skin from the tomato, dipping it in boiling water for 30 seconds, and cutting the flesh into pieces, also add to the beans.

Before adding onions, carrots and celery, they must first be fried in a pan for 5 minutes.

Cook the whole mixture until boiling and for about 15-20 minutes.

White Bean Puree Soup Recipe:

The beans must be soaked in water overnight. Then boil until tender. Do not salt! Drain the water in which the beans were cooked, put them in a colander.

While the beans were cooking, I set the broth to cook in parallel. I have a vegetable. For the broth, I took an onion, garlic, bay leaf, black peppercorns, carrots, and half a celery stalk (the other half will go for soup). After boiling, cooked the broth for 20 minutes. You can make either chicken or vegetable broth, your favorite.

Now let's deal directly with the soup. Peel the onion, cut into cubes, peel and chop the garlic.

Grate the carrots on a coarse grater, also grate half of the celery stalk.

Heat olive oil in a frying pan, add onion and garlic. Fry, add carrots with celery. Simmer for 10 minutes until vegetables are ready.
We transfer 2/3 of the beans to a saucepan, send ready-made vegetables to it, a little broth.

Puree everything with a blender until smooth, uniform consistency.

Add the cream, the remaining beans, salt, pepper, savory, the remaining broth to the bean puree (look at the consistency, you may need less). We put the pot of soup on gas, bring the soup to a boil and turn it off immediately. Add finely chopped parsley.
All that remains to be done is the croutons. You can make them from ciabatta or from a baguette, as I did. Croutons can be cooked in a pan by frying in olive oil. I made them in a toaster. If desired, ready-made croutons can be grated with garlic.
Pour the soup into tillets, dip the prepared croutons into it, garnish with parsley sprigs and serve as soon as possible!

Mushroom soup with beans on tomato paste

Lean soup, thanks to its tomato aroma, will be just right in inclement and rainy weather.

Ingredients:

Canned white beans in their own juice - 1 can
Any fresh mushrooms - 300-350 g.
Any dry mushrooms - 50-150 g.
Tomatoes in their own juice - 1-1.5 cans
Bulb onion - 1 pc.
Small carrots - 2 pcs.
Odorless vegetable oil - 3 tbsp. l.
Salt, pepper, spices (optional)

Preparation:

Soak dry mushrooms in boiling water. Fresh wash, cut off the leg and cut into small slices, then fry them under the lid until soft.

At this time, add thinly chopped onions and carrots chopped with a grater to the pan.

Remove the skin from each tomato, chop the pulp, then add it to the pan to the vegetables.

They are followed by fried champignons, and after 5-7 minutes of boiling, swollen dried mushrooms are added.

Finally, add the diced potatoes, top up the whole mixture with boiling water and cook until tender.

Just before the end, add the beans and spices to taste.

Recipe "Creamy Soup with Mushrooms and Beans":

Boil the beans. I used to soak it, usually overnight, but now it doesn't work. Therefore, I just cook it for a long time in advance, in a large amount of water, about 2 hours. At the end of cooking, about a liter of bean broth remains. Part I select for dissolving the cheese and bring the total volume of liquid to 2-2.5 liters.

Then add the chopped potatoes. Adjust the amount to your taste, the main thing is that it is no more than beans.In fact, you can do without it if you count calories.

We make frying from onions and carrots. I really love the grilled flavor in the soup, but it doesn't have to.

Fry mushrooms. After watching the movie "Julie and Julia" I only fry the mushrooms in small portions in one layer and over high heat. So they turn out golden. The main thing is not to overcook.

We cut the pumpkin and add to the soup. At this point, the potatoes and beans are already well cooked.

We select a little broth and dissolve the cheese in it. I use a hand blender for this. I cut the cheese into small pieces and pour in the broth, then beat until smooth.

We put frying, mushrooms, green peas into the soup, pour in cheese and cream, add spices. Let it simmer for another 10-15 minutes and can be served. Decorate with herbs if desired.

The main ingredients are beans, mushrooms and cream cheese. You can add peas, pumpkin or green beans, asparagus, and any other winter vegetables if desired. The soup turns out to be rich due to cream and cheese, hearty, but not heavy, even the children liked it. Bright and delicate, it will diversify your winter menu and enrich it with vitamins. Bon Appetit!

Cooking method using a multicooker

This cooking option will be an excellent solution in a situation where you need to feed your relatives as quickly as possible. Modern multicooker greatly facilitates and speeds up the cooking process, while retaining all the nutrients and elements.