Bean soup with celery. Tomato soup with celery and beans Cooking tomato soup with celery and beans
Bean soup is nutritious and tasty. Beans give the soup a special broth, which is why people like to add it to all soups, borscht and stews. Bean soup with tomatoes and celery can be prepared with meat broth, but it is no less tasty with vegetable broth. Vegetable bean soup is rich in protein, making it great for vegetarians or fasting people. It is better to use beans that have already been cooked or canned, so the soup will cook faster. But you can simply soak the beans in water overnight before cooking to make them cook a little faster. makes a great addition to soup for lunch.
Ingredients for bean soup with celery.
Beans – 500 g
Onion – 2 pcs.
Carrots – 1 pc.
Celery, root – 50 g
Celery, stalk – 1 pc.
Bell pepper – 1 pc.
Tomatoes – 2 pcs.
Tomato paste – 2 tbsp.
Garlic – 2 cloves
Salt, bay leaf, ground red and black pepper, fresh herbs
Vegetable oil for frying
How to cook bean soup with celery.
1. Peel the onion, carrots and celery root and cut into cubes. Fry in vegetable oil in a saucepan for 5 minutes. Remove seeds from bell pepper and chop. Cut the tomatoes into cubes.
2. Add tomatoes and tomato paste, pepper and chopped celery stalk to the vegetables and simmer over low heat for 10 minutes under the lid. Add 2 tbsp. water or broth and beans. Cook over low heat for 40 minutes. If the beans are canned or boiled, 15 minutes is enough.
3. Then add 2 liters of cold water to the soup, add salt, pepper and bay leaf and bring to a boil.
Serve soup with herbs.
Bon appetit!
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Recipe author Natalya Seledtsova
Hearty vegetable soup with beans, celery and sweet peppers: thick, rich, aromatic and very, very tasty! In winter, it warms and satisfies perfectly, be sure to try preparing bean soup in this way!
By the way, if you like soups with beans, you can consider the popular Greek soup, which also includes aromatic celery and seasonal vegetables.
In order to prepare lean vegetable soup, we will need:
- 0.5 cups beans of any kind
- 1 medium carrot
- 1 onion
- 1 sweet pepper
- 1/8 white cabbage
- 2-3 stalks of celery
- fresh herbs or avocado for garnish
- salt, pepper
Bean soup with celery
Pre-soak the beans, preferably overnight (this will reduce the cooking time of the beans by half). Boil until done. Place the prepared beans on a separate dish.
Grate the carrots on a coarse grater or chop into thin strips. Cut the onion into small cubes. Cut sweet peppers into “sails” or thin strips, like carrots. Celery stalk into rings, finely chop the cabbage.
Fry onions, carrots and celery in vegetable oil for 2-3 minutes.
Bring the broth that remains from the boiled beans to a boil.
Add all remaining vegetables: bell peppers and cabbage. Boil the vegetables until tender. Salt and add beans to the vegetable broth.
As soon as the vegetable soup with beans is ready, remove from the heat, cover with a lid and let it brew for 5-10 minutes, this will make the soup even more flavorful!
When serving celery soup with beans, sprinkle with fresh herbs. You can also cut a ripe avocado into small slices and add it to the soup on top of the vegetables and herbs.
Do you like bean recipes? A hearty and tasty warm recipe that you will definitely enjoy!
Bon appetit!
I would like to bring to your attention tomato soup with celery and beans. This is a very simple and healthy recipe for delicious tomato soup. Let me make a reservation right away that you can cook this soup either with water (then you get a vegetarian version) or with broth - meat or chicken, whichever you prefer. We will cook with water; I will describe this option for preparing tomato soup with celery and beans below.
Products you will need to make the soup:
- Carrots – 1 piece, medium in size
- Potatoes – 2-3 tubers
- Celery – 3-4 stalks
- Onion – 1 onion
- Canned white beans – 1 can (370 – 400 g)
- Tomato paste – 1 cup (200 ml)
- Salt - to taste
- Vegetable oil - approximately 2 tbsp.
- Fresh parsley and celery.
Cooking tomato soup with celery and beans
- Wash and peel the vegetables. Cut carrots and onions into small cubes.
- Heat oil in a saucepan and simmer onions and carrots.
- Then add thinly chopped celery stalks and continue to fry over medium heat for several minutes, stirring.
- Pour in the tomato paste and simmer a little more under the lid.
- While the vegetables are stewing with tomato paste, cut the potatoes into small cubes.
- Add potatoes to vegetables and add hot water (or broth).
- Cook the tomato soup over low heat for a few minutes, add the canned beans.
- Let it boil, add salt to taste. If you cook the soup in broth, then at the end you can add pieces of boiled meat or chicken to the pan.
The finished soup will be tastier and more aromatic if you let it brew for 10 minutes before serving. Tomato soup with celery and beans poured into bowls, sprinkle with finely chopped celery and parsley.
Bon appetit!
