Red bean soup is a great way to add variety to your usual menu. It is delicious, nutritious and very healthy. Beans contain protein that is more digestible than animal protein. Red beans are rich in vitamins, macro- and microelements, amino acids. Moreover, during heat treatment, the main nutrients in the beans are preserved.
It is necessary
- - red beans - 400 g;
- - fresh potatoes - 5 pcs.;
- - carrots - 2 pcs.;
- - onions - 3 pcs.;
- - celery - 2 stalks;
- - vegetable oil - 3 tablespoons;
- - tomato paste - 1 tablespoon;
- - water for broth - 2 l;
- - salt, spices to taste.
Instructions
Step 1
Prepare red beans. Go through, rinse and fill it with cold boiled water in a 1: 2 ratio and put it in a cool place (so as not to sour) for 8-10 hours. Change the water 2-3 times. Soaking relieves the beans from that specific smell that appears during cooking and which many do not like. And, most importantly, oligosaccharides leave it - substances that increase gas formation and, therefore, interfere with the normal digestion of food. Well, besides, prepared beans cook faster.
Step 2
Drain the water in which the beans were soaked, pour fresh and put on fire. Bring to a boil, remove foam, reduce heat, cover and cook until cooked. The cooking time for beans varies depending on the variety, but usually it is an hour and a half. After 40-50 minutes from the beginning of cooking, add salt to the water.
Step 3
While the beans are cooking, prepare the vegetables. Peel potatoes, carrots, onions and celery stalks. Cut the potatoes into cubes, the celery into thin plates, grate the carrots on a coarse grater, finely chop the onion. Fry carrots, onions and celery in a small amount of vegetable oil until golden brown. Add the tomato paste to the vegetables 5 minutes before cooking.
Step 4
20 minutes before the beans are ready, add the potatoes to the pan, and after 10 minutes add the fried vegetables. Season with salt, seasonings and spices - bay leaf, a small pod of hot pepper (after 10 minutes, remove it from the broth), turmeric and cinnamon on the tip of a knife. When the soup is ready, remove the pot from the stove, cover and let sit for 15 minutes.
Step 5
Divide red bean soup into portioned bowls, sprinkle with chopped herbs, add a thin lemon slice to each bowl. You can put a sauce bowl with mayonnaise or sour cream on the table so that those who wish can add one or the other to the bean soup.
