In terms of protein content, beans are close to meat and fish, therefore they are indispensable during fasting and in dietary nutrition. In addition, it has been observed to have sedative properties. The beans contain almost all the elements necessary for the vital activity of the body. It contains various acids and vitamins C, B2, B6, PP, as well as carotene, copper, zinc and iron.
It is necessary
-
- For vegetable bean soup:
- 1, 5 cups beans;
- 1 carrot;
- 1 parsley root;
- 1 head of onion;
- 1 tbsp. a spoonful of tomato puree;
- 2 tbsp. l. oils;
- 100 g sour cream.
- For vegetable green bean soup:
- 3 small zucchini;
- 300 g frozen green beans;
- 200 g canned red beans;
- 1 carrot;
- 200 g frozen green peas;
- 250 g pasta (rolls or feathers);
- 20 g butter;
- 1 bouillon cube;
- 1 bunch of greens (parsley
- dill
- onion);
- ground black pepper;
- salt.
- For the bean puree soup:
- 400 g beans;
- 1 carrot;
- 1 head of onion;
- 4 tbsp. tablespoons of butter;
- 2 pcs. carnations;
- 2 tbsp. milk;
- salt.
Instructions
Step 1
Vegetable bean soup
Sort out and soak the beans in cold water for 3-4 hours. Then drain the liquid, fill the beans with clean water and cook. Peel the roots and onions, chop finely and lightly fry in vegetable oil. Add tomato paste at the end of roasting. About 40-50 minutes after the start of cooking, when the beans are soft, add the toasted roots and vegetables, bay leaves and salt to the soup. You can also add diced potatoes to this soup. After that, continue boiling until the beans are fully cooked, for another 20-30 minutes. Before serving, sprinkle the soup with chopped parsley or dill and place the sour cream on the bowls.
Step 2
Green Bean Soup
Zucchini, carrots, wash well, peel and chop finely. Melt the butter in a saucepan and fry the prepared vegetables along with the green beans in it. Pour in 2.5-3 liters of water and bring to a boil. Then add the bouillon cube (this soup can be prepared in pre-cooked vegetable or meat broth) and boil the vegetables for 10-15 minutes. Then add canned red beans, green peas and pasta, pepper, salt and cook for 15 minutes more. Sprinkle the soup with chopped parsley and dill before serving.
Step 3
Bean puree soup
Sort out, rinse and soak the beans in cold water (3-4 hours). After that, drain the water, and transfer the swollen beans to a saucepan and pour 4-5 glasses of water. Peel, wash and cut the carrots in half. Stick two cloves into a whole peeled onion and place the vegetables over the beans. Then cover the pan with a lid and simmer over low heat until the beans are soft. After about an hour, catch the carrots and onions from the soup, and beat the beans with the broth in a blender or rub through a sieve. Boil the milk and dilute the bean soup with it, season it with butter, salt. Toast can be served separately with this soup.
