Canned bean soup in a slow cooker. Bean soup with beef and fresh herbs in a slow cooker

Our grandmothers would envy the current housewives - technology has stepped forward so much. If you need bread - please, a bread machine, if you need yogurt - a yogurt maker, heat it up, quickly defrost it, cook it on the grill, in a steamer - yes please.

How much does one multicooker cost?
The name of the technology itself gives us an idea of its functionality.
Its whole beauty is that nothing will boil away, will not burn, will not spill, will not boil, and will take a minimum of time.
In a slow cooker, both first and second courses turn out delicious, not to mention baked goods.

The bean soup is incomparable: it comes out rich and as beautiful as in the picture.
The visual effect is enhanced by correctly selected red beans.

A few words about beans

The type of legume - beans - has more than 20 varieties.
It has been eaten for a long time; it became widespread in Russian cuisine in the 17th century.
Beans are rich in proteins, the value of which can rival that of animal proteins; they contain a lot of one of essential elements, affecting metabolism - vitamin E.
However, it should be remembered that in raw beans There are substances harmful to the body that are released when it is soaked and cooked.
Therefore, before cooking bean soup This product needs to be left to soak, preferably overnight.
The water level should be 5 cm higher than the beans.

If you don’t have the time or desire to keep it in water for a long time, you need to resort to a trick: fill it with water, boil for 15 minutes high fire and 25 minutes - on muted.
After soaking and boiling, we get an amazingly tasty and healthy bean soup.

Red bean soup made in the slow cooker. Recipe.

To prepare bean soup, we will need:

3 potatoes,
1 carrot and onion each,
1 ½ cups red beans,
2 stalks of celery,
1 teaspoon of dry vegetables,
3 table. l. volume. pastes,
3 cloves of garlic,
black pepper,
salt,
raises oil.

Cooking steps:

The beans are prepared in advance - soaked for 8-10 hours.
Then the onion is chopped. It is fried in a multicooker (“Frying” mode) in vegetable oil for 8-10 minutes.
Add chopped carrots and chopped garlic to the onions.
All together they fry for another 8-10 minutes.

The next frying ingredient is tomato paste, which is mixed with vegetables and continues to cook for 5-8 minutes.
Now it's the beans' turn. Freed from water, it is poured into the multi-cooker bowl. 0.5 liters of liquid is poured there, the container is closed with a lid and the “Porridge” program is set for 50 minutes.
After completing the “Porridge” mode, potatoes (diced) and pieces of celery are added to the bowl.
Add salt, spices and pepper.
Water is poured in - another 0.5 liters and the multicooker is turned on to the “Soup” mode for 1 hour.

Everyone without exception will be happy with the result: the hostess, her family, and random guests. This soup is suitable for fasting days, because it is prepared without meat. WITH meat ingredients it turns out extremely nutritious and, of course, tasty.

Bean soup with meat in a slow cooker.

For lovers of dishes containing meat, we offer the following option for preparing bean soup in a slow cooker.

From the products we will need:

300 g beef,
500 g red beans,
2-3 potatoes,
1 piece each onions and carrots,
2 table. l. tomato paste,
2 cloves of garlic,
a bunch of greenery,
spices,
salt,
raises oil.

Cooking sequence:

The beef is cut into pieces suitable for frying.
The multicooker is set to the “Frying” (or “Baking”) mode. Fry the meat in oil in a bowl for 10 minutes.
Add chopped onions to the meat and mix them together. Frying lasts from 10 to 15 minutes.
The carrots are grated and “keep company” with the browned onions and meat. Fry for 10 minutes.
Next add crushed garlic and tomato paste. Instead of pasta, you can use tomatoes or ketchup.
Then the potatoes are cut and sent to the slow cooker.
The last step is adding the beans. It is taken out of the jar and placed in the slow cooker.
All ingredients are filled with water and salted.
Close the lid and set the “Soup” program, time 1 hour 30 minutes.

Greens are placed in already ready soup or added to plates when serving.

Do you remember how, as a child, your mother and grandmother said: “You need to eat soup every day!” To grow up healthy and strong, so that your tummy doesn’t hurt, and so on. And now we also feed our children and sing the same song: we must eat soup! So, to keep you and your family healthy, I offer you a recipe for excellent homemade bean soup.

	1. As preliminary preparation cook the broth and soak the beans overnight. Place the meat in the slow cooker and add water. (Do not add salt! To make the beans soft enough, you need to cook the soup bland and add seasoning only at the very end of cooking). Set the “Stew” or “Soup” mode for 2-3 hours. Pour in the beans cold water and put it in the refrigerator. To save time, it's best to do this the night before so you can quickly whip up the soup in the morning.
	2. Peel and cut the onions and carrots.
	3. Set the “Baking”/“Frying” mode on the multicooker, pour into the bowl vegetable oil and fry the onion until transparent and the carrots until soft.
	4. Blanch the tomato: pour boiling water over it, remove the skin. Finely chop. Add to fry.
	5. B tomato paste add spices and a little water to make mixing easier. And place it in the multicooker bowl.
	6. The vegetables will acquire a beautiful red color and begin to smell very tasty. In total, the roasting process will take you 25-30 minutes.
	7. Peel and cut the potatoes into cubes.
	8. Rinse the beans. Due to the fact that it was soaked for 8-10 hours, the time for its preparation will be noticeably reduced. In addition, everyone knows the fact that beans cause gas. So, overnight the beans will give up most of the substances that activate this process to the water. Therefore, by rinsing it well, you will save yourself and your family from possible problems from the digestive tract.
	9. Remove the meat boiled the day before from the broth and cut into pieces.
	10. Add meat, potatoes and beans to the multicooker bowl.
	11. Pour in broth.
	12. Set the “Stew”/“Soup” mode for 1.5 hours.
	13. 10 minutes before cooking, add salt and finely chopped garlic. If you missed a moment and the multicooker has already finished the program, simply add the ingredient and leave the soup in the keep warm mode for a few minutes.
	14. Ready dish garnish with fresh herbs. You can serve with crackers. This will make the children happy. And it will remind adults of soups in kindergarten or in a pioneer camp :)

Bean soup is a dish that gives absolute freedom to the daring cook. After all, you can cook it during Lent by replacing the meat broth with water. Or you can do the opposite: enhance its richness by adding to strong meat taste new shade: put a little smoked sausage, brisket or ribs, whatever you like. And the soup will become completely different. Experiment!

And be sure to eat with pleasure!

Time: 120 min.

Servings: 8-10

Difficulty: 4 out of 5

Bean soup with beef and fresh herbs in a slow cooker

Have you ever tried making bean soup in a slow cooker? And in vain - today we will show you excellent recipe soup from canned beans. The peculiarity is that we will take red beans (ideally if they are in tomato sauce, but you can just own juice).

The dish turns out bright, with rich taste and aroma, and most importantly, satisfying. Maximum pleasure with minimum costs on your part, unlike ordinary dry beans, which first need to be soaked for about five hours, change the water in the soaked beans, and then wonder whether they will boil or whether you will have to eat soup with half-raw beans.

And if you suddenly forget and add salt to the dry beans as soon as you add them to the slow cooker, their cooking time will increase by an order of magnitude. Why such complexity when you can just take a can of ready-made beans?

In order to prepare bean soup in a slow cooker, we will need following products:

From specified quantity ingredients will make 8-10 servings.

100 grams of ready-made beef and bean soup will contain about 83 calories.

The ratio of proteins, fats and carbohydrates will be distributed as follows: 5:4:11.

So, a photo recipe for preparing delicious and hearty lunch for the whole family in front of you.

Step 1

Pre-defrost the beef, if it has been in the freezer, rinse it under water and cut it into portions across the grain, as in the photo.

Salt, add your favorite spices - for example, a mixture of peppers or a ready-made seasoning for meat will work well, or maybe you have your own own recipe spices?

We activate the “Frying” or “Baking” mode on the multicooker display.

Pour a little vegetable oil into the heated bowl of the multicooker and lay out the pieces of beef, lightly fry for about 10 minutes so that the meat “seizes” and does not lose its juiciness and taste during cooking.

Note: If you decide to use our recipe and take meat on the bone, you will have to tinker with it - first boil the meat in a saucepan for an hour, then strain the broth to get rid of the unappetizing foam and separate the meat from the bone. You can, of course, do all this in a slow cooker, but then you’ll have to pour the broth out of it, because we’ll need it for frying vegetables.

Step 2

Onions peel and chop finely (see photo).

Add to the cooking meat. Gently mix everything with a spatula, making sure that none of our ingredients burns.

Fry everything for 10-15 minutes until the onion is browned. While one ingredient is frying, let's move on to another.

We do the same with carrots, only we don’t cut them with a knife, but grate them – coarse or fine, it doesn’t matter. The recipe remains unchanged.

Add the grated carrots to the golden onions and fry for another 10 minutes.

Step 3

Peel the garlic cloves and crush them on a cutting board using the flat side of a knife blade.
Then chop it and add it to the magic pot, mix its contents thoroughly so that the garlic permeates both meat and vegetables with its smell. Now add a couple of tablespoons of tomato paste.

Note: if you don’t have tomato paste on hand, you can safely use tomatoes, or even just ketchup, diluting it slightly beforehand boiled water.

Step 4

Wash the potato tubers and peel them. Cut into small slices and place in the multicooker bowl.

Our last ingredient is beans. Place one can of canned beans (drain the liquid first) into a slow cooker.

Fill everything with hot boiled water (so the soup from canned beans with beef will cook faster) so that it covers the entire contents of the multicooker bowl. Salt to taste.
Close the lid, switch to the “Soup” mode, and cook the dish for 1 hour 30 minutes.

If you want more thick soup, then in this case you should select the “Stew” cooking mode at the same cooking time.

Decorate the finished canned bean soup with finely chopped fresh herbs. Delicious recipe, isn't it?

Watch another version of this dish in the video below:

Today we prepare bean soup in a slow cooker or pressure cooker - a device that has become indispensable for both the housewife and the hungry bachelor. With the arrival of this device in the kitchen, a woman’s life has become noticeably easier. It cooks food and keeps it warm for as long as we need it.

Beans - a real treasure trove benefits, contains 8 amino acids that are not produced in our body, a large list of vitamins and antioxidants. And these legumes also consist of 23% protein - the building material for the cell. And this is the same amount as in meat and fish! And if the recipe does not contain meat, then it is suitable as a dish for Lent.

The fastest and easy recipe, which was developed specifically for Redmond multicookers.

Ingredients:

canned white beans – 500g;
onion - 150g;
butter - 20g;
water – 400 ml;
salt, spices.

The beans should be soaked overnight in a bowl of plain water. The next day, drain the water. Chop the onion with a knife. Place all ingredients in a multicooker bowl, add salt and spices, add water and stir. Close the lid and run the Soup program for an hour. At the end you get a delicious soup.

If you cook in a pressure cooker, then the steps are the same, only you need to cook for about 30 minutes. However, see for yourself the taste and consistency.

Meat option

Very simple and hearty recipe with meat.

Ingredients:

any meat on the bone (pork is better);
4 potatoes;
white beans– 100 g;
1 onion;
1 carrot;
bay leaf;
salt and pepper to taste;
water.

Preparation:

White beans are soaked for several hours in cold water (or better yet, overnight).
Wash the vegetables and chop finely.
The meat is washed and cut into small pieces. Mix all the ingredients, add bay leaf and add water.
In the multicooker, select the “Soup” mode, or, if there is no such option, “Stew”. The time is set to 2.5 hours.
Add seasonings a quarter of an hour before the end of cooking, otherwise the beans will be soggy.

First course with celery

Prepare bean soup in a slow cooker with celery and beef. The recipe is for four people.

Ingredients:

250 g beef;
250 g beans;
1 carrot;
1 onion;
vegetable oil;
celery, other greens, seasonings.

Preparation:

Place the beans in cold water, better - at night.
Finely chop the onion, three carrots and fry them in a multicooker bowl with the addition of vegetable oil. The “Frying” mode is suitable for this.
Pour beans into the roast, pour water and turn on the multicooker in the “Soup” program for 2 hours, you can add pepper and seasonings immediately, but add salt 15 minutes before. before the end of the program.
Peel the celery root, grate or chop it and add it to the soup with beans in a slow cooker or pressure cooker.

Green bean soup

This Portuguese recipe The soup contains green beans, so it contains even more vitamins.

The calculation is for 6 persons.

Ingredients:

0.6 kg potatoes;
1 carrot;
green beans- 200 g;
2 tbsp./l. olive oil;
salt.

Preparation:

Option “with pepper”

This is a recipe for red pepper and tomato soup for 4 people. One serving contains only 260 kcal.

Ingredients:

red pepper – 2 pcs.;
0.5 kg potatoes;
2 onions (preferably purple);
2 tbsp./l. butter;
1 clove of garlic;
tomato paste - 4 tbsp./l.;
vegetable broth – 0.25 l;
0.4 kg of tomatoes;
1 can of red or white beans (425 ml);
0.25 l of tomato juice;
paprika;
a little cayenne pepper;
sugar;
salt and pepper;
2 tbsp./l. green onions.

Preparation:

Wash, peel and cut small cubes red pepper.
Wash, peel and cut the potatoes.
Finely chop the onion and fry in butter. Squeeze the garlic through a press.
Place potatoes and peppers in a bowl, add tomato paste, pour in broth. Sprinkle with salt and pepper. Next, cover with a lid and set the “Soup” program for 30 minutes.
Wash the tomatoes, remove the seeds, cut into quarters. Drain the beans. All this must be put into the bowl approximately 15 minutes after the start of the program, top up tomato juice, bring to a boil. Season to taste with paprika, cayenne pepper, sugar, sprinkle with green onions.

Hearty recipe

In Germany this recipe is called “Thick Bean Soup”. As you may have guessed, this is very hearty first course dish.

Ingredients:

0.5 kg of green beans, this is about 2 kg of pods, or take canned ones;
500 g carrots;
500 g potatoes;
2 medium sized onions;
375 ml meat or vegetable broth;
250 ml cream or milk;
200 g smoked bacon;
1 tbsp./l. flour;
4 sausages or a similar amount of boiled sausage;
1 tbsp./l. margarine or butter;
salt and pepper;
savory;
parsley;
nutmeg.

Preparation:

Remove the beans from the pods. Wash, peel and cut the carrots into slices. The potatoes are also washed, peeled and cut into cubes with a side of 1 cm. Peel the onion, finely chop and pour in 1 tablespoon of melted butter.
Pour meat or vegetable broth over potatoes, carrots and beans, add a little salt and set the “Cooking” or “Soup” program for 20 minutes. If the beans are from a can, they should be poured out after 15 minutes. Add milk or cream.
Place diced bacon and sliced sausages in a frying pan after greasing it with butter. Sprinkle with flour and fry.
Place the meat in the soup, stir and set the cooking time for another 15 minutes. Salt, pepper, add nutmeg. Serve with parsley.

Option with meatballs

A recipe for those who love meatballs.

Ingredients:

0.5 kg of potatoes;
0.5 kg assorted minced meat;
1 can of green or colored beans;
1 tbsp./l. flour (with a slide);
1 tbsp./l. butter (with a slide);
2 liters of water;
1 bunch of savory;
pepper, salt.

Preparation:

Mix the minced meat with a little pepper and salt, knead and form it into meatballs.
The potatoes are peeled and cut into cubes with a side of approximately 1 cm.
Tie the savory with a thread and put these ingredients in the bowl of the device, add water and set the “Soup” program for 30 minutes. While the potatoes and meat are cooking, make a sauce from the butter and flour. When almost ready (after 20 minutes), add the beans, remove the savory, add the sauce, salt and pepper.

Spicy soup

A recipe for hot-headed people who love spicy soups. It’s called “Fiery Tomato and Bean Soup.”

Ingredients:

4 cloves of garlic;
40 ml rapeseed oil;
1 chili pepper;
7 green onions;
8 juicy tomatoes;
salt;
2 teaspoons vegetable broth;
green beans or in a jar - 400g;
ground pepper;
300 g ham.

Finely chop the garlic. Cut the chili pepper into thin rings. Chop green onions. Cut the tomatoes in half, remove the stems and cut into large cubes. Garlic, chili pepper rings and green onions and deep fry in the "Fry" mode. Add tomatoes and 200 ml of water, salt, stir and set to “Stew” mode for 5 minutes.

Drain the beans and rinse with cold water. Add to the soup and cook for about 2 minutes, at the end add thinly sliced ham. The recipe will be vegetarian if you exclude the ham.

Beans appeared on European tables relatively recently: they were brought in the 16th century by the Spaniards from South America, where the Indians cultivated them for several millennia. In Russia, beans appeared two centuries later. And it is not surprising that bean soup is much less popular in our country than, for example, traditional cabbage soup. It’s only been more than two centuries since beans entered our daily diet. If in your family beans have not yet occupied an equal place in importance with potatoes or rice, then it’s time to catch up. Beans, like other legumes, supply vegetable protein to our body. It also contains many useful microelements, natural sugars and fiber. For vegetarians, beans are one of the main sources of protein, along with soy and peas. Beans are very popular among those who want to lose weight, because beans are a source of so-called “slow” carbohydrates and are part of many protein diets.

You can cook an impressive amount of beans variety of dishes: appetizers, soups, main courses and even desserts. Today we will focus on my favorite one. I'll tell you how to make bean soup in a slow cooker. I inherited this recipe from my grandmother. In her time, of course, there were no multicookers yet. But it turned out to be easy to adapt the bean soup recipe for the Redmond slow cooker.

I cook bean soup without adding meat, so it is suitable for those who are fasting. At the same time, the soup does not look boring Lenten dish. Bright color It's flavored not only by red beans, but also by fried carrots and tomato paste. The taste of bean soup is so rich that no one will even think whether the soup was cooked in the oven. meat broth or on plain water.

We will need:

1 multi-cup beans
2 small carrots
1 onion
3 potatoes
2 cloves of garlic,
1 heaped tablespoon of tomato paste,
4 tablespoons vegetable oil,
salt to taste

Recipe for lean bean soup in a slow cooker

Beans must be pre-soaked. It is most convenient to do this at night. Place the beans in a bowl, cover with cold water and leave until morning. Before cooking, be sure to drain the water and rinse the beans.
Start the soup by frying carrots and onions. Chop the onion into small cubes and grate the carrots.

Turn on the slow cooker to the “Frying” program. Pour into the bottom of the bowl sunflower oil. Add the carrots and onions, stir until they are saturated with oil, and fry for five to seven minutes. The vegetables should become soft.
Put tomato paste into the finished frying and pour a couple of tablespoons of water. Stir. Simmer for five minutes.

Peel the potatoes and cut into small slices. Place it in the slow cooker. Send the washed beans there.

Fill the food with water and add salt. Turn on the “Stew” program, cooking time – 2 hours.

At the end of the program, open the multicooker. I season bean soup with finely chopped herbs and always add a little red hot pepper. But if you're not a fan spicy soups, then just season the soup with a couple of pinches of ground black pepper.

Advice. If you are not ready to spend so much time preparing the soup, then take canned beans in their own juice. In this case, you will only need to drain the juice and rinse the beans under running water. Cooking time will be halved. This soup only takes one hour to cook.