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Red bean soup

Red bean soup



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Put water to boil in a pot, add chopped carrots, frozen vegetables and bring to a boil.

When the vegetables are cooked, add the beans.

When the beans are penetrated, finely chop the onion and heat it in hot oil.

When it turns golden, add the paprika, a little salt and pepper and tomato paste.

Homogenize, leave for another minute, then pour over the beans, season to taste with salt and let it boil for a few more minutes.

At the end, sprinkle chopped larch or parsley on top.

Good appetite!


Pea yellow bean soup

During the long summer, I follow the yellow beans in the markets. I especially like the thin, long and tender one. I make this soup almost weekly, but I make sure to put lots and lots of bags of yellow beans in the freezer to have in the long winter months.

Usually this soup is made with rantas, but I choose to make it with milk, at most a little flour (but it's optional) and to color it with kapia peppers (or paprika) and onions.

ingredients
approx. 0.5 kg of yellow beans
2 carrots
1 parsley root
1/2 small celery
300 ml milk
1 tablespoon flour
1 large onion
1 kapia pepper (or if you don't have 2 teaspoons of good quality paprika)
a little oil or lard
2-3 cloves of garlic
greens (you can use any favorite I made this soup with parsley, celery and larch)
salt to taste

I use these quantities for a soup prepared in a 3 liter pot.
Boil the cleaned and broken beans, chopped carrots, parsley and celery and fill with water, leaving room in the pot about the width of a palm.

In a frying pan, lightly fry the onion with the minced kapia peppers. The fat quality will be very short, because I immediately extinguish with a polish of the juice from the soup and leave it on the fire until the peppers have left the color well. Eventually, if there is too little polish, you can add more juice.
Then pour the entire contents of the pan into the soup and you will have a beautiful red color and pepper flavor.

Dissolve the tablespoon of flour in milk and then pour this mixture into the soup, mixing well and simmering for a few minutes.
Meanwhile, chop and add the greens and at the end, just before you take the soup off the heat, add the garlic cloves given on the fine grater.


The benefits of different beans for weight loss

Red beans are one of the most useful types of legumes. It has a large number of vitamins and minerals, which helps strengthen immunity and improve skin condition.

The caloric content of red beans per 100 g is 300 kcal.

The composition of the product includes: lysine, tryptophan and tyrosine, which are the most effective in the treatment of anemia. As well as the ability to normalize blood sugar levels for weight loss. Due to the glutamine in the composition of red berries, muscle mass during weight loss does not decrease.

In addition, the product gives a feeling of satiety and an excellent mood. This type of bean has a diuretic effect, which will benefit people suffering from edema. They are the cause of overweight and poor health. The product goes well with various vegetables and grains.

The white bean diet has a positive effect on weight loss. The product is a leader in the amount of fiber, vitamins B and C. Beans have a delicate structure and a pleasant taste. Essential amino acids quickly saturate the body by losing weight and also eliminate toxins from it.

Black beans are a rare product that few have encountered. In our country, it is rare. Beans are especially useful for people who have high cholesterol. 100 g of product contains 11% of the daily value of folic acid, which is necessary for pregnant women. in black beans slightly oily structure, which does not prevent it from mixing in dishes familiar to all.

Canned beans are not recommended during the diet. It contains few vitamins and other beneficial substances. One of the advantages is that the beans do not have to be cooked. However, it is completely unsuitable for weight loss.

You can use pickled beans during the salad diet. You should study its composition carefully. Wash beans well before use.

Chemicals that cause flatulence and obesity are added to the canned product. At the same time, such beans can normalize sugar levels and pressure.


Ingredients for the recipe for bean soup with smoked fork bones, thyme and larch

  • 300 g beans
  • 800 g smoked fork bones (about 6 pieces)
  • 3 tablespoons oil
  • 2 carrots (one for boiling and one for soup)
  • 3 medium onions (two for boiling and one for soup)
  • 1 parsnip
  • 1 red
  • 1 red pepper caps
  • 1 link parsley
  • 1 link leustean
  • dried thyme
  • salt
  • borsch

How do we prepare bean soup with smoked fork, thyme and larch?

I chose the bean from the impurities, washed it, and put it in a pressure cooker to boil until the water color changed (I haven't put the lid on yet). I drained the water first, then I added hot water again over the beans and I added 1 carrot and 2 onions in the water to boil together.

I put the lid on the pot and let it simmer for 15 minutes, from the moment the pressure was put in the pot (it starts to whistle).
After 15 minutes, I turned off the stove and left the pot of beans until I could open it.
In a pot of tuci I put the oil and I added the bones to fry them a little on each side. I added the onion cut over the bones, then the rest of the diced vegetables. I filled it with enough water to cover all the smoke and I put the lid to simmer.
After boiling the meat on the bones and vegetables, I added the pre-cooked beans in the pressure cooker. I boiled everything, added thyme, borscht and salt to taste. I let the borsch boil with the rest of the ingredients, then I turned off the stove, I put the freshly chopped parsley and larch and I covered everything with a lid.
I served a hot bowl, of course with red onions.
Note: if you want to open the pressure cooker lid faster, put the pot under running cold water for a few seconds until the pot is completely depressurized.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Bean soup with smoked fork bones, thyme and larch


Red bean soup

A delicious recipe for red bean soup, carrots, parsley root, onion, celery root, bell pepper, thyme, larch, tomato sauce, oil, borscht, salt, pepper.

Ingredient: />

  • 200 g beans
  • 2 large carrots
  • 1 parsley root
  • 1 onion
  • 1 celery root
  • celery leaves
  • 1 bell pepper
  • green or dried thyme
  • lovage
  • 200 g of tomato sauce
  • 2-3 tablespoons of oil
  • 1-2 1 homemade borscht
  • salt
  • pepper

Method of preparation:

Let the beans soak from evening to morning, rinse with cold water and boil with cold water. Change the water twice, and in the third one, let the beans boil for 10-15 minutes and add the vegetables and greens, cleaned and cut according to preference.

When the beans and vegetables are well cooked, add the tomato sauce, celery leaves, thyme, larch, all chopped, salt and pepper to taste, oil and add 2-3 more boils. Add, to taste, with the boiled borscht separately and remove from the heat. Serve hot or cold.


Method of preparation

Wash the ciolan and clean it (I took a boned one), put it in a pressure cooker and put it to boil until the pot starts to whistle. Then add the beans (which are left to soak overnight or scalded in 3 waters) and finely chopped vegetables. Season to taste. Leave it on the fire until the beans are cooked, then add the grated tomatoes (if you use a pressure cooker, reduce the boiling time a lot).

Leave until the tomatoes are done. Add larch and tarragon. Serve with baked beet salad or pickles. As desired.

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice


The benefits of different beans for weight loss

Red beans are one of the most useful types of legumes. It has a large number of vitamins and minerals, which helps strengthen immunity and improve skin condition.

The caloric content of red beans per 100 g is 300 kcal.

The composition of the product includes: lysine, tryptophan and tyrosine, which are the most effective in the treatment of anemia. As well as the ability to normalize blood sugar levels for weight loss. Due to the glutamine in the composition of red berries, muscle mass during weight loss does not decrease.

In addition, the product gives a feeling of satiety and an excellent mood. This type of bean has a diuretic effect, which will benefit people suffering from edema. They are the cause of overweight and poor health. The product goes well with various vegetables and grains.

The white bean diet has a positive effect on weight loss. The product is a leader in the amount of fiber, vitamins B and C. Beans have a delicate structure and a pleasant taste. Essential amino acids quickly saturate the body by losing weight and also eliminate toxins from it.

Black beans are a rare product that few have encountered. In our country, it is rare. Beans are especially useful for people who have high cholesterol. 100 g of product contains 11% of the daily value of folic acid, which is necessary for pregnant women. in black beans slightly oily structure, which does not prevent it from mixing in dishes familiar to all.

Canned beans are not recommended during the diet. It contains few vitamins and other beneficial substances. One of the advantages is that the beans do not have to be cooked. However, it is completely unsuitable for weight loss.

You can use pickled beans during the salad diet. You should study its composition carefully. Wash beans well before use.

Chemicals that cause flatulence and obesity are added to the canned product. At the same time, such beans can normalize sugar levels and pressure.


Bean soup with rosemary and smoked meat

Choose the beans, wash them in a few cold waters and soak them the night before cooking.

The next day, the beans drain well of the water in which they were soaked and rinse under running cold water. Put the beans in a pot, cover with cold water and put on the fire. Bring to the boil and immediately drain the water in which it was scalded, rinsing well with cold water. The scalded beans are put in a pot together with the smoked and bay leaves, covered with plenty of cold water and put on the fire.

Gather the foam that forms on the surface.

Wash, clean and chop all the vegetables.

After the smoked meat and beans have been cooked together for 1 hour, add the diced vegetables, together with the rosemary and thyme tied in a bunch, to remove them more easily at the end. As the water evaporates, top up with warm water.

Add the broth and crushed garlic and simmer for another 4-5 minutes.

When the smoked meat is cooked, it is deboned, cut into cubes or strips.

At the end, straighten the taste of the salt soup and add a lot of ground pepper and vinegar or borscht to taste. Sprinkle with chopped green rosemary and cover with a lid for a few minutes.


Red bean soup

Now that the cold season has completely entered its responsibilities, I like everything to be as comfortable as possible. Comfortable clothes, comfortable blankets and comforting food. And what better fits this description than a bowl of hot cream soup?

I've made a lot of cream soups in the past that I've shared with you here on the blog and I really liked them all. I prepared one avocado refreshing cream soup, o spicy pumpkin soup, o full broccoli soup, and the list goes on.

But as much as I liked all these recipes above, I felt something was missing. I felt that I had not used one of my favorite ingredients in any of these soups. I'm talking about red beans, of course!

Besides being super delicious, red beans are rich in poteine ​​(and we all know how important they are proteins in a vegan diet!), but also in fiber. This means that a red bean soup recipe is a very good and healthy idea.

Ehh, let's just say I've seen better a bean soup before and it came out very good. It was, indeed, very filling, but it was not a soup cream. So I decided to try this idea too, why not? And I don't regret it at all! This red bean soup turned out absolutely excellent!

Imagine the following: red beans, tomato paste, cloves, ginger, lemon juice and hot peppers. As many hot peppers as you can bear! Mix all these ingredients and you will get the red bean soup I want to talk to you about today.

Red beans can be boring at times, but only if you don't know what other ingredients to combine it with and how to season it using the right spices. Believe me, this soup is not boring at all!

Here are some reasons why I invite you to prepare this red bean soup as soon as possible:

  • She's full
  • It is simply an explosion of special flavors
  • Contains only natural and healthy ingredients
  • It is perfect for the weather outside
  • It is ready in a very short time!

There are two options when it comes to this recipe, and the choice depends strictly on how much time (and patience) you have. You can use dried red beans that you let soak in water overnight and then boil it when you are ready to start preparing the soup. Or you can use canned beans to save some time. I will not judge you if you choose the second option, given that there are many very good cans on the market and you will not feel the difference!

Ah, here's another advantage of this soup: it can be stored very well in the freezer. So good that I recommend it for meal prep (preparing meals in advance). You probably already know I'm a big fan of meal prepand I try to hold on to it as often and as much as I can. So, if you are like me, you can prepare a larger amount of red bean soup over the weekend and so you will have many portions ready for lunch next week. Efficient, isn't it? & # 128521

And in case you like red beans as much as I like and try to include it more often in your diet, I recommend you try this recipe for mini-burgers with quinoa and red beans and this one shepherd's pie with sweet potato which also contains some red beans in the composition.

In addition to red beans, I also used chopped tomatoes, ginger, onion, cloves and tomato paste in today's soup. But you can add to this composition other cooked vegetables if you want & ndash the more, the better!

This red bean soup goes great if you feel like it a satiated lunch, but also by a comforting dinner. You can serve it with a slice of fresh bread, croutons or simply as is, to limit calorie intake a little. No matter how you choose to eat it, I am sure you will thoroughly enjoy this soup!

In terms of spiciness, you can either use dried hot peppers or fresh peppers. And you can add as much or as little as you want, depending on your personal preferences. For serving, I recommend squeezing some fresh lemon juice and adding a tablespoon of homemade vegan yogurt on top. If you have lunch ready!

That's about all I had to tell you about this wonderful recipe for red bean soup. I hope you will try it soon. I enjoy cooking!


The beans are washed and left in cold water, preferably overnight or a few hours. It will boil faster and be easier to digest.

The next day, boil the beans for 20 minutes and pour the water over them.
Separately, boil the ciolan, and when it is half cooked, add the diced vegetables and harden them in a tablespoon of oil. Add the beans to the boil.

When all is cooked add the finely chopped tarragon and parsley and match the taste of salt and pepper, vinegar.

It can be served with red onions or hot peppers.

Two features that draw me to Philips Multicooker are:
- Adjustable valve for pressure control, the ingredients retain their nutritional values.
- The 2 mm thick vessel conducts heat evenly and prevents food from burning.


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