Lenten bean soup - recipes, cooking features and recommendations. Lenten bean soup made from canned beans

During religious fasting, it is very difficult to make your daily diet varied, and dishes often lack nutrition and flavor. But there is simple food, which, even regardless of the scarcity of ingredients used, turns out very tasty. One of these soups is bean soup. You can prepare the stew from either dry or canned beans. The color of the legumes also does not play a special role, but the red one has more calories than its white variety.

Lenten Bean Soup Recipe

Ingredients

Servings: – +

• filtered water2 l
• red beans 320 g
• potato 6 pcs.
• carrot 2 pcs.
• onion 2 pcs.
• celery root150 g
• sweet bell pepper1 piece
• sunflower oil3 tbsp.
• salt 1/2 tbsp.
• lavrushka 3 pcs.
• ground black pepper optional
• fresh herbs 1 bunch

Per serving

Calories: 54 kcal

Proteins: 2.46 g

Fats: 1.07 g

Carbohydrates: 8.66 g

60 min. Video recipe Print

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Gorgeous! We need to fix it

The soup is almost ready. All that remains is to let it simmer over low heat for about 10 more minutes and add the chopped herbs. It’s up to you to decide which herbs to season the soup with. Standard dill or parsley are perfect, but it also diversifies the taste perfectly. green onions and basil. For greater flavor, you can infuse the soup without removing the lid for about a quarter of an hour after the stove has been turned off.

Advice: a great option the first dish during Lent will be mushroom soup with white legumes. In this case, the cooking principle remains the same. Additional ingredient you just need to simmer a little along with the vegetables while frying (throw them into the pan in order: onions, mushrooms and only then carrots). Champignons, white mushrooms, honey mushrooms are perfect for the recipe, in general, at your discretion. In addition to fresh, you can safely use pickled or even dried. However, when choosing the latter option, it is important to remember that in this form the product requires pre-soaking and cooking. By the way, you can use the resulting broth as a base for soup.

But problems with menu planning arise not only among those who fast, but also among people who adhere to special food. Regardless of the reason for the diet, be it some medical indication or just a desire to lose weight, bean soup is great solution, due to its low calorie content. At the same time, it can be cooked with meat or chicken broth. The main thing is to choose low-fat products for these purposes. Turkey is perfect, especially the breast part of the carcass, which you can separate yourself. Even in a photo or video, the dish looks very appetizing.

Dietary bean soup recipe

Cooking time: 45 minutes

Number of servings: 14

Energy value

• calorie content – ​​30.02 kcal;
• proteins – 2.88 g;
• fats – 0.44 g;
• carbohydrates – 3.51 g.

Ingredients

• water – 2.5 l;
• chicken fillet – 300 g;
• canned white beans – 1 can (420 g);
• potatoes – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 50 g;
• olive oil – 1 tbsp;
• salt - to taste;
• greens – 50 g.

Step-by-step preparation

1. We start with the broth. Chicken fillet(you can use breast), rinse thoroughly and set to cook.
2. While the meat is cooking, which will take about half an hour, let’s get to the rest of the ingredients. Peel the potato tubers, wash them and cut them into pieces. Throw the potatoes into the broth with the chicken.
3. Now let's prepare the frying. Sauté finely chopped onions and carrots in a small amount of olive oil. When they are almost ready, you need to add tomato sauce and simmer again. If there is a risk of burning, you can pour a little water into the pan.
4. We take the finished chicken fillet out of the soup, separate it into fibers and send it back. Next, transfer the tomato mixture into the pan. vegetable mass.
5. After about 5 minutes, you need to open the can of beans and drain the excess liquid - you can place the contents in a colander. Place the beans into the pan.

All that remains is to add salt to the soup. After 5-10 minutes, when all the vegetables are ready, add the greens and last time bring the soup to a boil. Delicious dietary bean soup is ready!

Advice: to get even easier low calorie dish, you can cook the soup without sautéing at all. In this case, vegetables (onions and carrots) should be added before the potatoes.

In addition to legumes, in lean and dietary soups you can use the familiar green beans. To prepare such a dish, you will need either a deep and spacious frying pan or a saucepan with fairly thick walls. Ideal option is to use a multicooker. But if you don’t have it, then this recipe is especially for you.

Lenten diet soup with green beans

Cooking time: 40 minutes

Number of servings: 8

Energy value

• calorie content – ​​14.94 kcal;
• proteins – 0.64 g;
• fats – 0.56 g;
• carbohydrates – 1.82 g.

Ingredients

• water – 1.5 l;
• green beans (fresh or frozen) – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• dried paprika – 1 tsp;
• flour – 1 tsp;
• olive oil – 1 tbsp;
• salt - to taste.

Step-by-step preparation

1. Beans can be taken either fresh or frozen. Naturally, in the second case, it must first be defrosted. We rinse the pods in a colander and leave for a while to drain all the water.
2. In a deep frying pan, in which the soup will be prepared later, fry the finely chopped onion. When it acquires a golden hue, you need to add paprika, mix, and then add the beans.
3. Pour a little boiling water and simmer the vegetables for about a quarter of an hour over low heat.
4. After the specified time, add more water to the pan - in the end you should get 1-1.5 liters of liquid, which should completely cover the vegetables.
5. After bubbles appear, you need to add spices and flour diluted with water, mix everything and wait until it boils again, adjusting the heat to maximum. Green bean soup is ready!

This dish turns out incredibly flavorful, healthy and satisfying. It tastes slightly like borscht, beloved by many. Therefore, even those people who don’t really like it can try it specific smell cauliflower. It is practically not felt here, but the benefits from it are enormous. You can prepare lean bean soup with cauliflower for 2-3 days at once, because it only becomes tastier after standing.

Ingredients for making soup

You will need the following ingredients:

• white beans - 190 g (glass without top);
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• cauliflower forks - 250 g;
• ripe tomatoes - 3 pcs.;
• potatoes - 4 pcs.;
• onion - 1 head;
• pepper mixture;
• salt;
• nutmeg;
• curry;
• refined oil - 30 ml.

How to cook?

Any bean soup - lean (recipe below), with smoked meats or chicken - begins with preparing the main component - beans. To make it boil better, it is pre-soaked in cold water for at least 3-4 hours, and preferably overnight. Afterwards, pour a couple of liters of water into the pan, add beans, a pinch of salt and put on fire. The beans are cooked for about 1.5 hours. To avoid wasting time, prepare the vegetables. Cut the potatoes into cubes, add water, add a little salt and cook until half cooked.

Pour vegetable oil into a frying pan, heat it and add chopped oil. Fry until transparent and add carrots chopped on a medium grater. After another couple of minutes, add chopped bell pepper. When the vegetables are slightly fried, sprinkle them with spices, mix and add grated tomatoes or leave to simmer for 5-6 minutes. Next, put the prepared potatoes into the frying pan along with the water in which they were boiled. Cauliflower inflorescences are also added here and covered with a lid. Continue to simmer until the vegetables are ready. Add water to the saucepan with the finished beans, let it boil and lay out the vegetable mass. If necessary, add a little more salt, bring to a boil and turn off. Leave for 10-20 minutes. Serve lean bean soup hot, sprinkled with chopped herbs. If this does not contradict the rules of fasting, you can add a spoonful of sour cream. Bon appetit!

Lenten bean soup in a slow cooker

Cooking this dish in a slow cooker is a real pleasure: the water doesn’t boil away, the beans don’t overcook, nothing burns. The soup turns out rich and aromatic.

Ingredients:

• red beans - 190 g;
• carrots and onions - 1 pc.;
• refined oil - 30-40 ml;
• potatoes - 3-4 pcs.;
• spices;
• boiled egg- optional.

Making soup

This lean bean soup, like the previous one, begins to be cooked with You can do this in a slow cooker, setting the “Stew” program, or, to make it easier, boil it in advance on the stove. To make the lean soup more rich, a dressing is prepared for it. To do this, pour refined vegetable oil into the multicooker bowl (corn oil makes the most delicious oil), add some grated carrots and chopped onions and set the “Baking” program on the multicooker display for 20 minutes. Fry the vegetables for 7-10 minutes, stirring from time to time so as not to burn. During this time, prepare the potatoes and the rest of the carrots (peel, wash and cut into cubes). Add them to the multicooker bowl when the dressing is ready. Soaked beans are also placed there. Add a couple of liters of water and set to “Quenching” mode. It is automatically set for 2 hours, but 1.5 will be enough to prepare soup. 10 minutes before the end of cooking, add spices, herbs and, if this does not contradict the rules of fasting, grated boiled egg to the soup. That's it, lean bean soup is ready to eat. Bon appetit!

from canned beans

This recipe will be relevant when you are short on time and need to prepare lunch. Pour 2 liters of water into a saucepan, add randomly chopped potatoes, about 4-5 pieces. While it is cooking, prepare the dressing. To do this, onions and carrots are peeled, washed and chopped. Ripe tomato pour boiling water over and remove the skin. After which they also finely chop or grate. Open a jar of any canned beans, drain the liquid, and wash the beans under running water. Refined vegetable oil is poured into a frying pan, heated and onions are added. When it becomes transparent, lay out the carrots, fry for a couple more minutes and add chopped tomato. Fry for another 5 minutes. After all the vegetables are ready, place the prepared beans in the frying pan, heat for 3-4 minutes and remove from the heat. When the potatoes are cooked, put the contents of the frying pan (onions + carrots + beans) into the pan, let it boil, add spices and salt. Boil for a couple of minutes, then add chopped herbs and turn off the heat. Let it brew a little. That's it, literally half an hour, and hearty first course the dish is ready.

Step-by-step recipes for preparing lean soup with beans, mushrooms, vegetables and rice

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

10 gr.

4 gr.

Carbohydrates

216 kcal.

Option 1: Classic recipe for lean bean soup

Vegetable soup with beans is very helpful during fasting, as well as for those who have refused to eat meat products. Beans contain large number vegetable protein, so it can successfully replace meat dishes.

The soup can be prepared with fresh or canned beans, add different vegetables and cereals to make the dish richer, thicker and more satisfying. You can cook it on the stove, in a slow cooker and in the oven - regular meals can also be varied and tasty.

Ingredients:

• a glass of beans;
• three potatoes;
• 70-90 gr. rice cereal;
• salt;
• bulb;
• carrot;
• vegetable oil;
• a teaspoon of ground black pepper;
• laurel leaf;
• fresh or dried herbs.

Step-by-step recipe for lean bean soup

Rinse the beans a couple of hours before cooking. cold water and soak it so it cooks faster. Then boil the beans in the same water until soft, this will take about 50-60 minutes.

Peel the potatoes, wash and cut into very small slices.

Peel the onion and chop into cubes with a knife.

Peel the carrots, rinse well and grate on a medium grater.

Place the rice in a colander and rinse with water until it runs clean. Then pour boiling water over it for seven minutes.

Pour 2.5-3 liters of water into a saucepan, add salt. Bring to a full boil, then pour in a tablespoon vegetable oil and add chopped potatoes and rice. Continue cooking for fifteen minutes, reducing heat to medium and covering the pan with a lid.

In a frying pan in vegetable oil, fry the onion and carrots until soft. Frying and boiled beans Place in a saucepan with potatoes and rice. If necessary, add salt and sprinkle ground pepper and add a bay leaf. Continue cooking for about eight minutes.

Before turning off the stove, add finely chopped herbs to the soup. Rice in soups can be replaced with wheat cereal.

Option 2: Quick recipe for lean bean soup

To save time, you can cook lean soup from canned beans and vegetables. It does not require long soaking, so when cooking lunch soup It will take about 30 minutes. It is preferable to choose white beans in tomato sauce.

Ingredients:

• a jar of canned beans;
• three or four potatoes;
• onions;
• carrot;
• 4-5 fresh or canned tomatoes;
• a couple of cloves of garlic;
• salt and ground pepper;
• spicy herbs;
• fresh herbs;
• vegetable oil.

How to quickly make lean bean soup

Wash the potatoes thoroughly and remove the skins. Cut the root vegetable into small cubes. Pour water into a saucepan and place on the stove. When it starts to boil, put the potatoes in it.

Peel and rinse onions and carrots. Chop the onion with a knife as finely as possible, and grate the carrots on a fine grater.

Heat vegetable oil in a frying pan. Pour carrots and onions into it, stir and fry until golden brown. Salt and sprinkle with ground black pepper.

Chop the tomatoes into pieces with a knife. If the tomatoes are fresh, then first remove the skin from the bottom. Place in a frying pan with vegetables, sprinkle with herbs and simmer until the liquid has evaporated.

Place the contents of the can of beans along with the sauce into the pan with the potatoes, as well as the fried vegetables from the frying pan. Close the lid and simmer over low heat for about six minutes and turn off.

Chop the garlic and herbs very finely with a knife and add to the soup.

After five minutes, the bean soup can be poured into plates and served. As herbs it would be appropriate to use a “mixture of Provençal herbs.”

Option 3: Lenten soup with beans and mushrooms

This bean soup will turn out very rich and satisfying if you add mushrooms to it. It is advisable to choose fresh champignons, but you can add a handful of dried forest mushrooms, they will give the dish a special aroma.

Ingredients:

• one and a half liters of water;
• 210-250 gr. frozen beans;
• 120-140 gr. champignons;
• 10 gr. dried mushrooms(optional);
• a couple of potatoes;
• bulb;
• carrot;
• celery stalk;
• three tablespoons of vegetable oil;
• dill or parsley;
• salt, bay leaf and ground black pepper.

How to cook

If they will be used dried mushrooms, then you need to fill them with water two hours before preparing the soup.

Boil one and a half liters of water in a saucepan, pour frozen beans into it. Cook until half cooked over medium heat.

Peel the celery and onion and cut into small cubes.

Cut the peel off the carrots, wash the roots and cut into thin strips. If desired, you can grate it on the finest grater.

Drain the soaked mushrooms and cut them into small pieces.

Rinse the champignons under water. Do this quickly so that they do not absorb a lot of water. Cut into regular arbitrary pieces.

Pour vegetable oil into a frying pan and heat well on the stove. Transfer the chopped vegetables, sprinkle them with salt and ground black pepper. Stir and fry for about five minutes.

Add peeled and cut into not very large cubes potatoes to the half-finished beans.

After the potatoes, add the vegetables and mushrooms from the frying pan to the pan, and add a couple of bay leaves to the soup. Stir, and if the soup turns out to be too thick, add a little boiled water. Cook for about twenty minutes until all ingredients are soft.

IN ready soup Add finely chopped greens and cover the pan with a lid. After 5-10 minutes you can serve. In addition to fresh and dried mushrooms, you can use pickled ones; they will further emphasize the taste of the dish.

Option 4: Lenten soup with beans and vegetables in a slow cooker

Beans go well with many vegetables. In a slow cooker you can cook very healthy and delicious soup with zucchini and eggplant - you can use both fresh and frozen. Canned tomatoes will add an interesting sourness to the whole dish.

Ingredients:

• small zucchini and eggplant;
• a glass of black beans;
• 200 gr. canned tomatoes;
• a glass of frozen green beans;
• a couple of bell peppers;
• small onion;
• a couple of potatoes;
• three cloves of garlic;
• laurel leaf;
• salt;
• sunflower oil;
• olive oil

Step by step recipe

Wash the eggplant and cut into small pieces. Place in a plate, sprinkle with salt and set aside for a while.

Peel the onion and garlic, cut with a knife as finely as possible. Pour sunflower oil into the multicooker bowl and turn on the frying mode. Add garlic to the onions and fry for about 3 minutes, stirring.

Rinse the eggplants with water to remove excess salt and place on a sieve to drain the moisture.

Peel the zucchini and potatoes, wash and cut into cubes. If there are seeds in the zucchini, remove them.

Pour water over black beans and rinse thoroughly.

Cut the eggplant slices into quarters. bell pepper peel and chop into thin strips. Together with eggplants, zucchini and green beans, place in a slow cooker with onions and garlic. Fry, stirring occasionally, until soft.

Place the canned tomatoes in a cup and mash with a fork, preferably removing the skin.

Add black beans, potatoes and tomato puree to the multicooker bowl. Salt and sprinkle with spices. Pour water up to the mark and close the lid tightly. Turn on soup mode for 50-60 minutes.

Pour a tablespoon of olive oil into the finished soup.

Option 5: Lenten soup with beans and rice in pots

Delicious lean soup can be prepared not only on the stove, but also in the oven. In pots it turns out to be especially aromatic and rich, and will fill you up just as well as meat soup.

Ingredients:

• half a fennel bulb;
• 60 gr. long grain rice;
• four tablespoons of white beans;
• a piece of pumpkin;
• olive oil;
• salt.

How to cook

Fill the rice with water twice the volume of the cereal and place on the stove. After boiling, reduce heat and simmer slightly until done. Drain the water.

At the same time, let the beans cook for 45-50 minutes.

Fennel cut large pieces, divide into 2 parts and place in two baking pots.

Place rice in each pot.

Peel the onion and lightly fry it on olive oil. Add boiled beans and sauté together for 5 minutes.

Peel a small piece of pumpkin and cut into small cubes.

Place the pumpkin on the rice in the pots, then the beans and onions. Salt, pour warm water almost to the top (leave 1-2 cm). Place in the oven, preheated to 150-160 degrees for half an hour.

After half an hour, the soup can be removed from the oven and served directly in the pots. Bon appetit!

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Step 1: Prepare the beans.

Step 2: cook the beans.

Step 3: Prepare the remaining ingredients.

Step 4: prepare vegetable dressing for lean bean soup.

Step 5: bring the lean bean soup to full readiness.

Seasoning already aromatic dish to taste with salt, ground black pepper and bay leaf. Gently mix everything with the same slotted spoon and cook the food some more 5–7 minutes. Then turn off the stove, cover the pan with a lid and after 10–15 minutes Let's start tasting!

Step 6: serve lean bean soup.

For people who observe dry eating days, you can add undercooked onions and carrots to the soup, and add tomato paste, having previously diluted it in water along with refined vegetable oil;

Some housewives replace tomato paste with fresh blanched finely chopped tomatoes or thick homemade tomato juice;

Sometimes a few tablespoons of fried meat are added to the dressing. wheat flour, this makes the consistency of the soup thicker, richer and somewhat reminiscent of gravy;

Very often, 5 minutes before the soup is completely ready, the soup is seasoned with garlic squeezed through a press and fresh finely chopped herbs.