Soup with canned red beans and meatballs. Soup with mushrooms, meatballs and beans, step-by-step recipe with photos

Chapter: Seasoning soups Cuisine: Russian Servings: 4-6 Cooking time: 45 min

Add to cookbook Print recipe Soups with meatballs are good not only for their taste, but also because they cook quickly - almost like stew. The beans in this soup are dry, but you can also cook them with canned ones.

Ingredients

• 120-140 g white beans
• 250-300 g minced meat
• 1 onion
• 1 carrot
• 3-4 potatoes
• salt, pepper
• some green onions for serving, other greens
• bay leaf - optional
• 2-3 tbsp. spoons of vegetable oil

Cooking method

The beans, soaked for several hours, are set to cook - this takes about half an hour. Pour 1.6-2 liters of water into the pan. When the beans are almost ready, add the diced potatoes.

In a frying pan heated with oil over medium heat, add grated carrots and finely chopped onion. Stirring occasionally, saute the vegetables for 8-10 minutes until the carrots are soft.

Place small meatballs made from minced meat with salt and pepper into a pan with almost ready potatoes. Salt and pepper the soup.

After 5-6 minutes, add vegetable dressing from the frying pan, cook the soup under the lid, over low heat, for 5-6 minutes.

This time we didn’t make meatballs - they were ready-made, frozen, in the freezer. This is very convenient - you can take them out and cook them at any time, without even defrosting them.
If you are cooking with beans from a can, place them in the pan immediately after the meatballs.

Bean soup with meatballs can, in principle, be divided into two components. To put it simply, it’s bean soup and meatballs. What is more important, what is more useful and what wins is primarily a debatable question. Each ingredient plays its own special role. Why special? Boil beans in water. It won’t even be porridge, but something incomprehensible. But, if you cook it, even if not in a fatty broth, it will be a completely different option. And if you add common vegetables to this broth, you will get a complete soup with legumes. And there is no need to talk about the benefits of legumes. Unfortunately, modern cooking on an industrial scale thinks about money, but not about people. And therefore, the most delicious, best, healthiest dish is the one you prepare with your own hands. But returning to our recipe, I would like to note that the addition of meat balls (meatballs) greatly increases the calorie content, taste, and whatever one may say, a bowl of such soup turns out to be more satisfying than just a vegetable stew. Although, I can be reproached by those who worship diet and low-calorie foods.

In the culinary arts, there is complete democracy. Therefore, there are many variations of the same dish, with minor changes and additions. The main thing is that you and your family like them. I have meatballs made from lean meat. Chicken breast has always been considered the best product for such low-calorie dishes.

If for some reason you prefer a leaner soup, use water instead of broth. The soup will immediately become leaner, but no less tasty. Believe me, those who watch their figure and those who prefer dietary dishes will like it.
We make meatball and bean soup with chicken broth and vegetables. We use dry white beans; if you want to cook a similar soup and not spend a lot of time, but beans require quite a lot of time to prepare, then use canned beans.

Ingredients

• chicken broth – 1.5 l;
• dry beans – 1.5 tbsp.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onions – 2 pcs.;
• sunflower oil – 20 ml;
• chicken fillet – 300 g;
• salt - to taste.

Preparation

Before we start processing vegetables, I want to immediately note that beans and beans are different. And of course, I always soak it before cooking. As a rule, at night, add water so that it covers the beans.


And so, after soaking, the swollen beans must be placed in a pan. Fill with water or, as I do, with broth. Place on medium heat and cook until almost done.


After this, we will begin processing the vegetables: we clean the carrots, after thoroughly washing them, as well as the onion. Accordingly, finely chop the onion and carrots as you like, but finely. You can, like me, in circles or halves. And then, put all this in a frying pan with oil (naturally vegetable). I use sunflower.


Simmer the onions and carrots in a frying pan for 7-8 minutes over low heat.


Peel the potatoes, wash and cut into cubes.

Advice. If you want to cook soup with canned beans, then add them at this stage, they are already boiled and do not need to be cooked for a long time. You can use both white and red beans, incl. in tomato sauce.


Cook the soup until all ingredients are ready.


A very tasty and satisfying soup with beans and meatballs is ready. Serve for lunch.

Delicious and quick soup with canned white and red beans is an excellent option for a healthy and healthy lunch. The meat component of the soup is meatballs made from lean beef. Onions, carrots and celery stalks perfectly complement and add lightness to the soup. Soup with meatballs and beans of two colors turns out unusually bright, thanks to a variety of ingredients. Nutritional value of bean soup (100 g): 42 kcal, proteins - 3.5 g, fats - 1.5 g, carbohydrates - 4 g.

Ingredients:

To prepare the soup we will need:

lean ground beef - 400 g, canned red beans - 1 can, canned white beans - 1 can, onions - 200 g, carrots - 200 g, chicken egg - 1 pc., celery stalks - 200 g, salt, pepper, water - about 1.5-2 liters.

Preparation:

First, let's prepare the meatballs. Mix ground beef with chicken egg, add salt and pepper to taste.

Roll the resulting minced meat into small meatballs (to prevent the minced meat from sticking to your hands, wet your palms in cool water).

Now let's do the vegetables. Cut the onion into half rings. Cut the carrots into small cubes.

Cut the celery stalks into thin slices.

Open the jars of canned beans and rinse the beans with cold water in a colander. Of course, it is healthier to use boiled beans yourself, but this will greatly increase the cooking time of the soup.

We proceed directly to cooking the soup. Place the prepared meatballs into boiling water and cook for 10 minutes. Add salt and pepper to taste.

Then add onions and carrots, cook the soup for another 7-10 minutes.

Add stalked celery to the soup and cook the soup for another 5-7 minutes.

Lastly, add red and white beans to the soup. Canned beans are already ready to eat, so after adding the beans, we cook the soup for just a few minutes so that all the ingredients combine in the soup, exchanging tastes and aromas.

Soup with meatballs and beans is ready! Bon appetit :)

Soup with meatballs and beans is one of the most protein-rich first courses, very satisfying and nutritious, and at the same time a fairly light dish. A healthy soup is suitable for athletes, students during exam stress, children's and dietary meals, because beef tenderloin contains little fat, but contains an excess of iron and other valuable substances.

White beans are used in soup for a reason. It does not spoil the color of the broth, and the appearance of the soup remains appetizing.

You can serve bean soup with beef meatballs for lunch with sour cream, butter or neutral yogurt. The tomato flavor goes harmoniously with the soup, so lovers of a low-calorie first course can season the soup with tomato sauce, fresh tomatoes or tomato juice, and also add herbs.

• potatoes 90 g
• carrots 25 g
• onion 20 g
• white beans 4-5 tablespoons
• salt to taste
• vegetable oil 2.5 tablespoons
• spices, herbs to taste

• beef tenderloin 200 g
• egg (small) 1 piece
• sour cream 1 teaspoon
• butter 1 teaspoon
• white bread 3 tablespoons
• onion 1 tablespoon
• salt to taste
• spices to taste

Delicious soup with meatballs and beans

Let's cook a delicious white bean soup with meatballs, this recipe is based on bean broth. The principles of healthy eating presuppose vegetable broth - ours is bean broth - and boiled meat - meatballs. Very healthy, nutritious, satisfying and tasty soup with meatballs and beans. Here you have both fiber and easily digestible protein. This soup is very good for baby food. Some children eat beans with more pleasure than meat.

Recipe for delicious white bean soup with meatballs

To make the beans cook faster, soak them overnight. I prefer to use white beans for soup. In the morning we change the water to fresh water and set it to cook. The beans take a long time to cook, at least an hour and a half. By the way, with beans you get a very tasty soup for weight loss.

Salt and pepper the minced meat. Add very finely chopped small onion and egg. Mix the minced meat. If necessary, add a little cold water to make the minced meat pliable. We make small balls - meatballs.

Finely chop the onion and grate the carrots. Fry a little in vegetable oil. And if you want to fully comply with the principles of a healthy diet, then put onions and carrots in the soup raw. Only then should they be boiled in the soup along with the potatoes.

When the beans become soft, add chopped potatoes and meatballs. The meatballs will be fully cooked in 10 minutes.

When the potatoes are ready, add the fried vegetables and bay leaf to the soup. Add salt to taste, you can add universal seasoning. I buy vegetable seasoning without MSG. Let it simmer for 5 minutes and the delicious white bean soup with meatballs is ready, save the recipe in your bookmarks.

You can sprinkle with parsley.

Advice . If you need to quickly cook soup, then dry beans can be replaced with canned beans from a can. Make meatballs in advance from minced meat, roll into balls and freeze in the freezer. Then all you need to do is boil water, add potatoes and frozen meatballs. Then roasted vegetables and cooked beans. Your soup will be ready very quickly. Would you like to prepare a Korean recipe for minced chicken meatballs?

Ingredients:

• White beans - 1 cup (or a can of canned white beans in their own juice)
• Water - 2.5 liters
• Potatoes - 3 -4 pcs.
• 1 onion
• half a carrot
• 200 g minced meat
• 1 small onion for meatballs
• 1 egg
• pepper
• laurel - 1 pc.
• vegetable oil for frying vegetables

Red bean and meatball soup recipe

Ingredients

Step-by-step recipe for making Red Bean and Meatball Soup with photo

This is how the dish is prepared:

Boil the beans in advance. To do this, put it in a bowl, pour cold water into it, and then leave all the work to the multicooker, just turn on the “cook” mode. As soon as the water boils, switch to the “Extinguishing” mode and set the timer for 40 minutes.

Now let's get to the meatballs. Grind the meat with the addition of onions.

Salt and pepper the minced meat, season with dill, beat in one yolk, mix everything, put in the refrigerator for 10 minutes.

Make small balls from the minced meat you have prepared and sprinkle them with flour.

Pour vegetable oil into the bowl, set the “Multi-cook” function to operating mode, and set the timer for half an hour. Be sure to remove the valve through which the steam escapes, then a golden brown crust will form faster. Place the meat balls here and let them fry for 5 minutes.

Peel the vegetables, cut the potatoes, peppers, carrots, onions, and leeks into cubes.

Transfer all the vegetables to the meat balls and fry together.

Video recipe Red bean and meatball soup

Lamb meatball soup

You can also pamper your household with an unusual dish for lunch, or rather soup with lamb meatballs!

So, in order to prepare this recipe you will need:

Ingredients:
lamb - 0.5 kg;
meat broth - 2 l.;
rice-150 g;
potatoes - 5 pcs.;
carrots - 2 pcs.;
onions - 2 pcs.;
garlic - 2 teeth;
cilantro-1 bunch;
bay leaf - 2 pcs.;
salt, ground black pepper - to your taste.

This is how the dish is prepared:

Peel potatoes, onions, carrots, garlic. Cut the potatoes into cubes. Chop the carrots and onions and fry them in a frying pan with vegetable oil.

Wash the meat, grind using a meat grinder, add salt and pepper, stir until smooth.

Place the broth on the fire, boil, and let the potato pieces cook for 10 minutes.

Then make small balls from the minced meat, add them to the potatoes, and cook everything together for another 10 minutes.

Rinse the rice and add it to the soup.

Salt the food and cook for another 10 minutes.

Peel the garlic and chop.

Finely chop the cilantro.

How to make bean and meatball soup

Soft, boiled beans with small, aromatic meatballs - extremely tasty and satisfying. The recipe for this soup is very simple, even a beginner can prepare it.

Bean soup is included in dietary, children's, gerontological and sports nutrition, and if it also contains meat, it will be especially useful. And you can cook it all year round.

What you need

Beans

Cooking time depends on the dryness of the beans. In winter, when it is dried, it will need to be soaked in cold water the day before. Best at night. For the soup you need medium-sized white beans. Dark bean broth will turn the soup an unattractive brown color. If there is only one, it must be cooked separately, rinsed and placed in the finished dish at the very end. However, it will not be as tasty and healthy.

If you take ready-made canned beans, you should also put them at the very end along with the bean broth from the can. Then its color will not matter.

The most delicious meatballs are small in size - about the size of a walnut. They are always made from raw meat.
Any variety will do, preferably pulp without tendons.

It will work out very well if you take different varieties of it in any proportions.

The meat must be washed and minced twice.

For 3 liters of soup you need about 400 grams of meat.

Other Ingredients

This recipe also includes:

• Egg for minced meat.
• 3-4 cloves of garlic.
• Onions - 1 pc.
• 2-3 small tomatoes.
• 1 bell pepper.
• Carrots, parsley, celery (root vegetables) - 1 pc.
• Parsley and celery (greens) - 2 teaspoons each.
• Dill - 2 teaspoons.
• Vegetable oil - 2-3 tablespoons.
• Salt, pepper - to taste.
• Beans - 1 cup raw or 1 can canned.

Let's start cooking

The minced meat recipe can be varied, but the main component is ground meat. Before cooking, any meat must be thoroughly washed.

1. Grind the meat through a meat grinder twice.
2. Add the egg, finely chopped onion and herbs to the ground meat.
3. Press the garlic, add salt and pepper.
4. Mix everything thoroughly.
5. Make small balls from the entire mixture and roll lightly in flour.
6. Set the plate with meatballs aside for now.
7. Place the onion and whole carrots into boiling water.
8. Next, add one meatball at a time. Cook for 2-3 minutes after surfacing.
9. We take out the meatballs and set them aside for now.

To make the minced meat more tender, you can not chop the onion, but grind it through a meat grinder along with the meat.

Vegetable dressing

1. Heat vegetable oil in a frying pan.
2. Cut the onion into small cubes and place in a frying pan. Simmer until it becomes translucent.
3. Grate carrots and celery on a coarse grater. Add to onion.
4. Chop the tomatoes and add to the pan.
5. Remove seeds from bell peppers and add to vegetables.
6. Simmer on low gas for about 15 minutes. If there is not enough moisture, add a few tablespoons of broth.

Connecting the components

1. Peel the potatoes, cut into small cubes, about twice the size of the beans, or so that they are the same size as the meatballs. Place in broth.
2. Season the broth with soaked and washed beans. If you take already prepared, canned food, then you need to put it in five minutes before it’s ready.
3. When half cooked, add meatballs and vegetables.
4. Cook for about 10 more minutes and turn off.

It will be tastier if the tomatoes have no skin. Removing it is simple - dip the tomatoes in boiling water for a few seconds and peel them before they cool. The peel is easy to remove.

Calorie content and cooking time

This soup turns out to be very satisfying, as it contains a large amount of protein. Beans and meatballs go well together and mutually emphasize the taste.

You can reduce its calorie content by replacing potatoes with more vegetables. You can use chicken instead of pork.

One serving (300 ml) contains only about 75 kcal (if without potatoes) and 120 kcal if with it.

Please note that it contains celery, and the body needs to spend more calories to process it than it provides.

It also doesn't take long to cook. Provided you have well-soaked or fresh beans, everything will take you about an hour, including preparatory work.

Good luck and bon appetit! We wish that meatball soup becomes your favorite dish. Especially the bean recipe!

Bean soups can be found quite often in the diet of any family. They are tasty and nutritious, easy to cook, and if cooked correctly, they become an excellent lunch option when on a diet or during fasting. One of the simplest ways is to use canned legumes as a base. This takes the worry of pre-soaking and cooking the beans off your shoulders. You just need to open the jar and transfer its contents to the pan. What could be simpler? There are a lot of recipes for making bean soup, from the simplest ones, which can be made without a video, to unusual ones, such as with fish, meatballs, fried minced meat or smoked meats.

A simple and quick recipe for lean soup with canned beans

Ingredients

Servings: – + 7

• water 1 l
• canned beans 1 can (420 g)
• onion 80 g
• carrot 40 g
• sweet bell pepper 75 g
• potato 200 g
• vegetable oil 30 ml
• tomato paste 30 ml
• salt 1/3 tbsp. l.
• lavrushka 1 piece
• mixture of peppers to taste

Per serving

Calories: 50 kcal

Proteins: 1.9 g

Fats: 1.71 g

Carbohydrates: 6.68 g

25 min. Video recipe Print

We start by boiling the potatoes in a liter of boiling water. First, peel all the skins from the potatoes, wash them well and cut them into cubes of the usual size. Time - about 10 minutes after foam appears as a result of boiling. If you like your soup thicker, you can increase the number of potatoes to 3 or 4.

At the same time, prepare the frying: cut the onion into small or medium-sized cubes, and simply grate the carrots. First add the onion into a hot frying pan (greased with oil), and when it becomes soft, throw in the carrots. It will take 3-4 minutes to fry the vegetables to the desired state.

After the required amount of time has passed, add small pieces of pepper into the frying pan and sauté everything together for about a couple more minutes. Roasted vegetables are ready! We put it in the pan with the potatoes, and after 5 minutes we put the canned beans in the bowl with the rest of the products. There is no need to do anything complicated here - just open the jar and dump its contents directly into the pan.

Following the beans, add fresh and high-quality tomato paste and spices to the soup - salt, pepper, bay leaf. You can add a couple of pinches of a mixture of Italian herbs - this will add piquancy to an everyday dish, and chili pepper will add spiciness. However, even without these seasonings it will turn out incredibly tasty.

When the soup boils again, you can safely remove it from the stove - it’s ready! Bean soup prepared according to this classic recipe is perfect even for a Lenten table. If you want to get an even more satisfying dish, add fried hunting sausages at the end, or cook this soup not in empty water, but use broth based on meat or poultry for these purposes.




Advice: if shortly before removing from the heat, add a little flour (1 tbsp) to the vegetable frying, the soup will become thicker in consistency. A pinch of sugar, in turn, will help get rid of the sourness that tomato paste gives to the dish.

Soup with canned beans in tomato sauce

Cooking time: 50 minutes

Number of servings: 18

Energy value

• calorie content – ​​40.25 kcal;
• proteins – 4.61 g;
• fats – 0.92 g;
• carbohydrates – 3.4 g.

Ingredients

• water – 3 l;
• canned beans in tomato sauce – 1 can (420 g);
• chicken breast (fillet) – 600 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet red pepper – 1 pc.;
• potatoes – 400 g;
• vegetable oil – 30 ml;
• salt - to taste;
• bay leaf – 2 pcs.;
• dried dill – 15 g;
• dried parsley – 15 g.




Step-by-step preparation

1. First of all, you need to prepare the broth. Wash the chicken breast thoroughly, fill it with purified or bottled water and place it on the stove. When it starts to boil, it is necessary to remove the foam that appears, then simmer over low heat for about 20 minutes.
2. Cool the chicken directly in the broth. It will take longer than usual, but the meat will turn out tender and soft. Remove the barely warm breast from the pan, cut it or simply disassemble it into fibers. Strain the liquid and put it back on the stove. When it boils, add potato cubes or sticks and pour beans out of the jar. Cook for a short time, a maximum of a quarter of an hour.
3. At this time we prepare the frying. And the first thing, of course, is to peel and wash the cooked vegetables. We cut the onion and pepper into medium-sized cubes, and to chop the carrots we use a grater with large mesh (a device for Korean snacks is also perfect). Saute the vegetables for about 10-12 minutes and boldly place the contents of the pan into the pan.
4. Immediately after frying, place the breast into the soup, add salt, various spices and dried herbs. Cook everything together for about 4-6 minutes.

The aromatic and incredibly tasty first course is ready! Let it cook for a little while under the lid, about a quarter of an hour will be enough. After this, you can safely pour the aromatic stew into plates and admire its amazing taste.

Advice: A soup with home-canned or store-bought beans in a spicy tomato sauce with smoked meats will turn out incredibly appetizing. To prepare, you can use smoked ham, bacon, sausage, chicken wings or breast. Please note that red beans are best for this recipe. Meat products should be added at the very beginning along with potatoes. A pinch of dried basil will help make the taste more pleasant and unusual.

Recipe for soup with canned beans and meat

Cooking time: 45 minutes

Number of servings: 16

Energy value

• calorie content – ​​56.17 kcal;
• proteins – 2.71 g;
• fats – 2.9 g;
• carbohydrates – 4.79 g.

Ingredients

• water – 2 l;
• meat (pork or beef) – 400 g;
• onion – 300 g;
• carrots – 250 g;
• potatoes – 350 g;
• bell pepper – 350 g;
• garlic – 2-3 large cloves;
• vegetable oil – 10 g;
• salt – 1/2 tbsp;
• ground black pepper – 1/4 tsp;
• paprika – 1 pinch;
• greens – 50 g;
• olives for decoration – 40 pcs.




Step-by-step preparation

1. Let's take care of the meat first. It needs to be chopped into pieces (the serving size depends on your preferences) and sent to cook. The main thing is not to miss the moment when boiling and skim off all the foam. After this, simmer for 25-30 minutes if pork is used, and beef requires longer heat treatment - almost an hour.
2. And now the meat is ready! Now it’s time to throw the potatoes, cut into cubes, and beans into the water. It will take us about 10-15 minutes for them to arrive.
3. At the same time, prepare the vegetable frying. Chop the onion, pour it into a hot frying pan, greased with oil, and sauté. Then add grated carrots. A little later, season with paprika and garlic - it must be finely chopped with a knife or passed through a special garlic press. Add the contents of the pan to the soup.
4. We wait about 15 minutes, and then add salt, pepper and add the greens.

That's all - the soup is ready! Before placing on the table, add several halves of olives to each plate - this will not only provide a beautiful appearance to the dish, but will also make it more piquant in taste.

Canned Bean and Chicken Soup Recipe

Cooking time: 55 minutes

Number of servings: 15

Energy value

• calorie content – ​​49.99 kcal;
• proteins – 2.97 g;
• fats – 2.57 g;
• carbohydrates – 3.74 g.

Ingredients

• water – 2.5 l;
• canned red beans – 1 can (420 g);
• chicken (thigh, drumstick or breast) – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 300 g;
• tomato paste – 3 tbsp;
• garlic – 2 medium cloves;
• vegetable oil – 30 ml;
• salt – 1 tbsp. without slide;
• ground black pepper – 1/2 tsp;
• bay leaf – 1-2 pcs.




Step-by-step preparation

1. First of all, let's cook the chicken. While it is being prepared, there will be enough time to work on the remaining components. We thoroughly wash the taken parts of the carcass, put them in a saucepan, fill them with water and put everything on the stove. Also at this moment you need to add laurel. When the foam appears, remove it with a slotted spoon and, slightly reducing the heat, cook the chicken for half an hour.
2. Then transfer the finished meat to a separate plate and leave to cool. We also take out the bay leaf and throw it away.
3. Add chopped potatoes to the boiling liquid. It can be cut as you like: cubes, bars or any other way to your taste.
4. While the potatoes are successfully boiling, finely chop the onion and fry until the color changes slightly (darkens). Add grated carrots. Naturally, everything must be washed and cleaned first. Saute the vegetable mixture for 3 minutes, and then add tomato paste and a couple of tablespoons of chicken broth from the pan into the pan. Stir and simmer for another 3 minutes.
5. Transfer the roast into the soup. Open a can of beans and pour its contents into it.
6. After 5 minutes, add the chicken meat, which must first be removed from the bone and cut into pieces. At this point it’s the turn of salt and pepper.
7. All that remains is to let the soup simmer a little over low heat, about 5 minutes, and you can remove the pan from the stove. At this very moment, season the dish with chopped fresh herbs.

The soup is almost ready! To make it more rich, you need to let it stand for 15 minutes under the lid. But after this, you can safely treat your family and friends to the aromatic dish.

Advice: For a similar but healthier soup, substitute turkey for the chicken. The breast is best suited - this is the part of the carcass that is not so fatty. White beans are better suited for this dish, as they are more suitable in terms of calories. To make the soup light, you don't have to fry the vegetables. Just keep in mind that fresh onions and carrots should be added first before the potatoes, and only then, when the broth boils again, you need to add chopped tubers.

Recipe for soup with canned beans and meatballs

Cooking time: 40 minutes

Number of servings: 15

Energy value

• calorie content – ​​49.86 kcal;
• proteins – 2.47 g;
• fats – 2.59 g;
• carbohydrates – 4.04 g.

Ingredients

• water – 2.5 l;
• canned beans – 1 can (420 g);
• homemade minced meat (a mixture of beef and pork) – 300 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• potatoes – 400 g;
• chicken egg – 1 pc.;
• garlic – 1 clove;
• vegetable oil – 1 tbsp;
• ground black pepper for minced meat – 1/2 tsp;
• salt for minced meat – 1/2 tsp;
• salt for soup - to taste;
• greens – 1 bunch.




Step-by-step preparation

1. First, let the potatoes boil. Peel the potatoes, cut them, put them in a saucepan, fill them with water (preferably boiling water) and put everything on the stove.
2. Now let's prepare the meatballs. We take one onion (the second one is needed for frying), remove all the husks from it, cut off the tails, and chop as finely as possible. Transfer the onion mixture into a saucepan or deep bowl in which we will cook the minced meat. Now you need to sprinkle the onion a little with salt and pepper and knead it with a special device or just with your hand - this will help make the vegetable softer. Add the meat to the onion and mix.
3. Now, directly into the bowl with potential meatballs, you need to break one egg (raw) and add garlic, passed through a press. Mix. If it turns out a little liquid, you can add a little semolina. The minced meat for the meatballs is ready.
4. From the resulting mass we make small, neat balls. It is best to do this directly into the soup, that is, form it and straight into the pan, and in this way you need to transfer all the minced meat into the soup. To make the meatballs more even and beautiful, wet your hands with plain tap water every 2-3 pieces - this will make it much easier to make even balls, and the minced meat, in turn, will not stick to your hands.
5. Are all the meatballs already in the soup? Great! It's time to prepare the fry. Wash and chop the onions and carrots. There is no particular difference in how this is done: onions can be chopped into quarters, for example, and to chop carrots it is permissible to use either a grater or an ordinary kitchen knife. Sauté vegetables until done
6. Place the beans from the jar directly with the juice into the soup. After boiling, reduce the heat and simmer for a couple more minutes.
7. Now put the roasted vegetables into the pan, add salt, simmer for another 5 minutes and remove from the stove. At the end, add a chopped bunch of dill or parsley, you can even use assorted.

The delicious soup with beans and meatballs is ready, feel free to serve it on the table, seasoned with sour cream and garnished with sprigs of fresh herbs.

Advice: no less tasty and easier to prepare is bean soup with minced meat, which you just need to simmer along with vegetables; it can also be replaced with ordinary stew - then the dish will cook even faster.

Features of cooking in a multicooker

Turn on the “Baking” mode. Pour a couple of tablespoons of oil into the bowl, and when it warms up, add the onion, and after 3 minutes - the carrots. As soon as they become soft, add a spoonful of tomato paste. To enhance the taste, in addition to store-bought concentrated puree, you can add some chopped fresh tomatoes. After this, pour the potato slices into the bowl and pour the beans out of the jar directly with the juice. Fry the resulting mixture for 10 minutes. Then turn on the “Cooking” or “Stewing” mode for half an hour. Add boiling water, salt and pepper and close the lid.

After the designated time, the soup will be ready. To make the dish more rich, you can cook it in broth. Adding meat, of course, is not prohibited. However, in this case it is better to boil it first. But you can simply simmer the chicken at the very beginning along with the vegetables. Bacon fried in butter or smoked bacon is perfect. Among other things, you can cook wonderful bean soup with mushrooms in a slow cooker; in combination with them, it is better to use a white variety of legumes.




This is interesting: Bean soup is popular in many countries, however, it is prepared differently everywhere. For example, the first Georgian dish is cooked with lamb, and the Arabic one cannot do without honey, tomatoes and many seasonings (paprika, cumin, ginger, cinnamon). Italians, in turn, prefer creamy bean soup, or in other words, creamy soup. In most cases, they use white beans, and also add celery and thyme (thyme). In Russia, soup prepared with vermicelli, noodles, pasta, rice or buckwheat is very popular.

How easy and quick it turns out to be to prepare a delicious soup! This dish will delight you and your loved ones. And if you fill it with sour cream and add a little fresh herbs, the result will be simply licking your fingers. Beans go well with cabbage and beets, so they are often added to borscht, which looks so delicious in the photo that you definitely want to cook it. Bon appetit!