Soup made from dried mushrooms and beans. Bean soup with mushrooms recipe

We arrange a holiday for the family - we cook bean soup with mushrooms. Very appetizing, tasty and incredibly tempting first course. Dried mushrooms will give the dish a unique flavor. Beans will make it rich and satisfying. BUT boiled vegetables fit perfectly into the overall composition. It's easy to cook and delicious to eat.

Ingredients

• drinking water - 4 l;
• beans - 200 g;
• dried mushrooms - 100 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.4
• vegetable oil - 30 ml;
• salt, spices - to taste.

Cooking

We sort the beans, removing spoiled seeds. Then pour into a deep bowl and fill with cold water. We leave for the night.

We are preparing in the morning.

Wash mushrooms well to remove sand and needles. Then soak in cold water for half an hour.

Pour into the saucepan drinking water and bring to a boil. Then gently drop into boiling water. dried mushrooms.

Next we send the swollen beans, which are well washed. Cook for 40 minutes after boiling again.

While waiting, we clean and wash vegetables. Onions are optional. You can add it to soup, or you can skip it.

We rub the carrots on a coarse grater.

Pour half the oil into the pan and fry the carrots for 5 minutes, stirring occasionally.

If desired, the same can be done with the onion: cut it into small cubes and fry in the second half of the oil until transparent for 3-5 minutes. If there are no onion lovers in the soup, we skip this moment and move on.

We clean and wash the potatoes, cut them into cubes. The size depends on the preferences of the hostess6 larger or smaller.

When the mushroom broth boils for 40 minutes, you can put vegetables in it. First, add the fried carrots and onions.

Then potato cubes. We look at the resulting volume. If there is not enough water, add boiled water from the kettle to the desired volume. Cook for 15 minutes after boiling.

Then salt and season with spices to taste. If desired, you can add chopped greens. Cook for another 5-7 minutes and turn off. Cover with a lid, insist 10 minutes.

Then serve, pouring into portioned plates or in a common tureen.

The magical aroma of dried mushrooms will gather in the kitchen even those who do not like the first. Bean soup with mushrooms will appeal to all generations. After all, he is so real, understandable and very tasty. Direct eating.

Bean soup with mushrooms is very tasty, fragrant, rich and rich. And if you add more chickpeas, then the taste of the dish will become even more interesting. Adjust the amount of water for the soup according to your taste. Some people like soups thicker, others more liquid. Therefore, control this moment yourself. Mushrooms for soup can be used dry, fresh or even canned. I used fresh mushrooms.

Ingredients

To prepare bean soup with mushrooms, we need:
chicken parts for broth (I cooked from 2 chicken backs 1 one chicken thigh);
300 g of mushrooms (I have champignons);
100 g of beans;

100 g chickpeas (can be replaced with 100 g beans);
3-4 potatoes;
1 onion;
1 carrot;
greens, salt, pepper;

vegetable oil.

Cooking steps

Then strain the broth, cut the meat into pieces.

Put cooked chickpeas and beans into the broth with meat, add a little water in which chickpeas and beans were boiled. Cut the peeled potatoes into cubes and put in the soup, put on the fire and cook over low heat until the potatoes are ready.

Separately in a frying pan vegetable oil fry finely chopped onions, grated carrots and chopped mushrooms for 5-7 minutes, stirring occasionally. If you use dried mushrooms, then they must first be soaked in water. When the potatoes are cooked, put the fried mushrooms with vegetables in a pot with bean soup and cook for another 5 minutes.

Add finely chopped herbs, salt and pepper to taste, bring to a boil and turn off the heat. Appetizing, hearty, tasty bean soup with mushrooms is ready, you can call your loved ones to take a sample.

I recently found a very simple, but interesting and delicious option soup with mushrooms - soup with beans and mushrooms. It is prepared very, very quickly - less than 20 minutes, but it turns out really very tasty. This option is ideal for vegetarians or fasting people.

To prepare bean soup with mushrooms, take the products from the list. Onions, carrots and garlic need to be peeled.

Grate carrots on a coarse grater.

Onion cut into small cubes.

Peel mushroom caps, cut into thin slices.

Fry onions, carrots and mushrooms in a small amount of vegetable oil.

Add cornmeal.

Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan.

Throw the beans in a colander, rinse under running water.

Put in the pan at the same time frying, beans, chopped garlic clove and laurel. Cook for 10-15 minutes. Salt to taste and pepper.

Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for 20 minutes. Catch and discard the garlic before serving.

The simplest but very tasty soup with beans and mushrooms is ready. Enjoy!

Just think that 3 centuries ago, nothing was known about beans in Russia. In Mexican cuisine, the seeds of this plant have taken root for a long time, but this is understandable, because the legume has its ancestral roots in Mexico. After the spread of the plant to other continents and countries, the seeds of the plant appeared as ingredients in any national cuisine, fitting into the recipes of many cookbooks. In Russia, the recipe for preparing the seeds of this plant immediately captivated gourmets with taste and benefits for the body. Soup with beans and mushrooms is not only an everyday dish home cooking, but also an integral component of the restaurant cuisine menu.

Why did the population of Russia fall in love with beans? The recipe for 100 grams of soup contains few calories - only 70. For this reason low calorie meal, rich in proteins and starch, is liked primarily by people who monitor their weight. Mushrooms give a peculiar smell to the dish and enhance nutritional value containing glycogen and essential amino acids. The recipe for bean soup with mushrooms is a successful find by Russian housewives who did not know about the similar food group of these two products, but understood their successful combination.

The recipe for this dish is very varied. Mushroom soup with beans is cooked in different broths, depending on the desired calorie content. ready meal. If they want to make mushroom soup with beans more high-calorie, then the recipe suggests using meat broth. Less high-calorie soups are prepared in ordinary water.

Since the leguminous plant, within reasonable limits, has a beneficial effect on the functioning of organs and systems in humans, mushroom soup with beans is recommended for pregnant women, diabetics, hypertensive patients, and patients with chronic pathologies. digestive system(pancreatitis, cholecystitis, gastritis, etc.). folic acid and a large number of iron make the dish an indispensable component of the diet for anemia, blood diseases.

In the recipes of Russian cuisine, beans are used fresh, canned and dry. For soup, it is best to take dry beans, as the fat of the dish will be large. For the preparation of soups and other dishes, the seeds of the legume plant are pre-soaked in cold water. There are many recipes for soups when beans are soaked in beer.

In retail, you can find two varieties of beans: white and red. It is advisable to take legume seeds and mushrooms in the same color harmony for soup. So, if the soup is made from porcini mushrooms, t
oh better take white beans, and vice versa. Mushrooms or oyster mushrooms are suitable for soup, but fragrant dish only come from forest mushrooms which are sold dried. If the beans are grown with their own hands in the country or in the backyard, and the mushrooms are independently collected in the forest, then the cost of soup for the whole family will be almost minimal.

You can cook soup in a slow cooker,
electric or gas oven, but many would dream of trying the most delicious soup from a Russian oven, cooked in a cast iron. We offer a recipe for soup made from white beans and porcini mushrooms.

Ingredients:

• carrot root - 1 pc.;
• white beans - 1 cup dry seeds;
• porcini mushrooms - 1 cup of dried fruit bodies;
• tomato paste - 5 large spoons;
• dill and parsley - to taste and need;
• salt and pepper - to taste;
• sugar - half a small spoon;
• pepper - a few peas;
• potatoes - 3 medium tubers;
• bay leaf - 2 pcs.;
• vegetable oil - 2 large spoons;
• white onion - 1 pc.

Cooking technology

Mushroom soup with beans will be a great solution, especially during the approaching frost. After all, what could be more desirable in the cold season than a bowl of steaming and rich soup, which is able to warm the body from the inside no worse than any "hot" ones.

Any soup requires a certain amount of care and skill from its creator, and this soup is no exception. So for beans, soaking is required to neutralize the substances in them that prevent the absorption of beans by the body. Mushrooms should also be placed in brackish water after washing and cleaning, but already in order to preserve useful components that oxidize in air and become useless for health.

In the preparation of any kind of soup, regardless of the number of ingredients, a special role is played by giving or enhancing the aromatic qualities of the dish. Coriander, mint or bay leaf can serve as an assistant in this matter to shade the strong smell of boiled beans. And the tarragon complex will help to accentuate the meaty aroma of mushrooms, hot pepper, parsley and marjoram.

Diversity palatability variety of mushrooms also expands the picture of savory sensations of each new variation of the soup. As for what you can add to mushroom soup with beans, then the scope of possibilities is unlimited: vegetables and meat, cheeses, eggs, crackers and dressings - the choice is truly amazing!

How to cook mushroom soup with beans - 20 varieties

Also known as Tuscan, the simplest variant this soup without any extra frills. Intoxicating, penetrating to the very core with its combination of aromas, this hot dish will saturate the body with energy and warmth - a truly ideal solution, both in rainy weather and in the icy season of snows and blizzards.

Ingredients:

• Dry mushrooms (champignons or porcini) - 40-50 gr.
• Onion - 1 pc.
• Corn flour- 75-90 gr.
• canned beans(white or red) - 1 bank
• Vegetable oil - 45 ml.
• mushroom broth(dry) - cube / 60 g.
• Tomato (to taste) - 2-3 pcs.
• Carrots (to taste) - 1-2 pcs.
• Garlic (to taste) - 2-3 heads
• Celery (to taste) - a couple of sprigs

Cooking:

In a small container, soak the mushrooms in 500 ml. slightly salted water. While the mushrooms are infused, finely chop the onion.

Saute the onion in vegetable oil in a frying pan until golden brown.

Add cornmeal, mix thoroughly for up to 3 minutes. We make sure that the onion is covered with flour on all sides.

Add a saucepan of water to the fire, throw the broth concentrate there, stir for up to 3 minutes. Add soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.

For more rich broth it is permissible to add finely chopped carrots, sliced ​​\u200b\u200b2-3 ripe tomatoes. Garlic or celery will help to give a stronger aroma and taste.

After we fall asleep the onion fried in flour, boil again. 5 minutes before the end, pour the beans, but without juice and stir until the end of cooking.

Salt, pepper or sour cream is added to each serving to taste. Borodino bread will enhance the taste and pleasure of the soup.

Bean soup "Forest"

What could be more nutritious than a basket of harvested forest mushrooms? Only the soup of them is beautiful and tasty, a real gourmet feast.

Ingredients:

• Red beans - 50-70 g.
• Honey mushrooms - 80-100 g.
• White mushrooms - 40-60 g.
• Redheads - 60-100 g.
• Chanterelles - 60-100 g.
• Boletus / boletus - 50-80 g.
• Pickled small apples - 60-180 g.
• Carrots - 1-2 pcs.
• Onion - 2 heads
• Potato - 1 pc.
• Salt, spices (optional)
• Greens (juniper, dill, strawberry leaves) - 3-4 leaves or bunches

Cooking:

Soak the beans for 4 hours to swell, several times it is necessary to drain the water.

Cut the washed mushrooms in half into caps and legs, leave half, pour cold water and put to boil for about 30 minutes.

Lay out the sliced ​​apples.

Then put the swollen beans, and after another 20 minutes - chopped onions and carrots, after 10 - potatoes.

Before the end of cooking, add greens.

The dish is quite prepared both in a slow cooker, and in the old fashioned way, by hand. Cheesy taste nicely complements the taste picture.

Ingredients:

• Potatoes - 450-600 g.
• Canned beans - 1 can
• Mushrooms, mushrooms or chanterelles - 250-300 g.
• Carrot - 1 pc.
• Tomato - 1 pc.
• Head of white onion - 1 pc.
• processed cheese- 3 pcs. or 120g.
• Greens (optional) - 2-3 bunches
• Salt (optional)

Cooking:

Cook diced potatoes until boiling and about 12 minutes on top.

Finely chop the mushrooms and onions, grate the carrots.

In turn, first carrots with onions, then fry the mushrooms until half cooked in a pan, then adding to the soup.

Drain liquid from beans before adding. Readiness is determined by the potatoes.

Cheese before adding it is better to freeze, and then cut with a grater and put in a saucepan.

Soft cheese, on the contrary, directly spread with a spoon to the soup.

Keep on low heat until the cheese is completely dissolved, stirring consistently.

The traditional Chinese soup with the addition of native mushrooms will become an even more nutritious treat.

Ingredients:

• Noodles - 350 g.
• Any mushrooms - 200 g.
• string beans- 220 g.
• Egg - 1 per serving
• Small white onion - 2 pcs.
• bell pepper(red) - 2 pcs.
• Chili pepper (optional) - 3 pcs.
• Soy sauce- 50 g.
• Vegetable oil - 1-2 tbsp. l.
• Onions - 3 bunches
• Salt (optional)
• curry (optional)

Cooking:

First, boil the long Chinese noodles.

Fry onions cut into half rings in oil, to which add slices of mushrooms and Bell pepper cut into strips.

Cook for 6 minutes, then add the green beans and continue to simmer for another 7 minutes.

Sprinkle red pepper with soy sauce and put in a pan, pour the rest of the sauce.

Put the boiled vermicelli, fry for about 5 minutes.

After putting it on a plate, add a little boiling water, put two halves of a boiled egg, or pour one raw one.

Top with green onions.

The entire Transcarpathian cuisine is characterized by a love for a huge amount of garlic, from which porcini mushrooms begin to emit a thicker, rich aroma.

Ingredients:

• White beans, Yaska variety - 250 g.
• Fresh white mushrooms - 300 g.
• Potatoes - 4 large pieces.
• Carrots - 3 small pieces.
• Celery - 1 bunch
• Head of white onion - 1 pc.
• Sour cream - 180-200 g.
• Parsley - 2 medium pcs.
• Butter - 2 tbsp. l.
• Vegetable oil - 3-4 tbsp. l.
• Black pepper - 4 peas
• Vinegar - 2 tbsp. l.
• Salt (optional)
• Bay leaf (optional) - 3 leaves
• Head of garlic - 3 whole pcs.

Cooking:

Prepare the beans from the night, cook in the morning additionally for safety net. Soak porcini mushrooms in water with vinegar for an hour or two, and then boil.

Cut the potatoes into large cubes and fry in vegetable oil for no more than 4-5 minutes.

Put them in boiling water, draining the broth from the mushrooms there.

Cook over low heat. Finely chop the greens, celery and carrots with a fine-mesh grater, add to the potatoes.

Also add all the cloves of 2 cloves of garlic, mashed into the gruel. Cook for 20 minutes.

During this time, chop half of the cooked beans in a blender along with a handful of boiled potatoes to a thick consistency.

Add mixture to soup.

Boiled and chopped mushrooms, along with onions, fry for a minute, then throw into the pan.

Half a minute before readiness, add sour cream, pepper, bay leaf. In each plate, add 2 tablespoons of the remaining beans, add greens and a clove of garlic.

Barley is presented here, as its dense structure, taste and ability to absorb water much more than other cereals make it an interesting addition to beans and mushrooms.

As a cereal, you can take any, depending on how rich you need to make the soup. Also consider certain useful elements that make up a particular cereal. Each cereal needs its own cooking time.

Ingredients:

• Small beans, white - 30-50 g.
• Green peas - 40-60 g.
• Yellow peas - 40-60 g.
• Perlovka - 90-110 g.
• Onion -1 pc.
• Carrots - 2 pcs.
• Potato - 0.5 pcs.
• Dry champignons - 80 g.
• Garlic - 6 cloves
• Celery - 3 bunches
• Parsley - 2-3 bunches
• Spices (optional)

Cooking:

Put the pre-soaked beans, along with both types of peas and barley, to the bottom of the pan, add water and put to boil.

A little later, add chopped carrots, potatoes, mushrooms, celery and garlic.

Bring the whole mixture to a boil, then reduce the heat and cook for another hour and a half.

Decorate with parsley sprigs.

Dried mushrooms, despite their aging, retain all the nutrients. But the beans here are still the main ingredient, the taste of which is not set off by anything here.

Ingredients:

• Tender pork - 300 g.
• Potatoes - 4 pcs.
• Large carrots - 2 pcs.
• Any dry mushrooms - 80-120 g.
• Red beans - 100 g.
• Sour cream, spices (optional)

Cooking:

Pour cold water over mushrooms and beans for several hours.

At this time, fry onions and carrots on fire. Then we cut the mushrooms into thin plates.

We throw the beans into boiling water, where we cook them for 30 minutes. Add potatoes and mushrooms, with which we cook for another 1.5 hours.

We spread the pork cut into strips to the soup, we also throw onions and carrots there. Cook everything for at least an hour on low heat.

Cucumbers, along with mushrooms, give the soup a piquant saltiness.

If desired, you can add meat, but only tender (chicken, less often pork neck), as the salty broth will toughen the meat.

Ingredients:

Pickled champignons - 250 g.

Pickled small cucumbers - 100 g.

Canned red beans - 1 can

White onion - 1 pc.

Garlic - 3-5 cloves

Vegetable oil - 5 tbsp. l.

Cooking:

Finely chopped onion fry for 3 minutes in oil. During this time, cut the mushrooms and cucumbers, which we put on the onion.

After 8-10 minutes, we throw the beans into the pan along with the sauce and simmer over low heat for no more than 15 minutes.

Pour the whole mixture into the prepared pan with water, add all sorts of seasonings and cook for 20 minutes.

Thanks to the cream, a very delicate taste, which favorably presents the mushroom component. Good for a romantic evening.

Ingredients:

• White beans - 1500
• Fresh white mushrooms - 120 g.
• Green pea, canned - 100 g.
• Egg - 2 pcs.
• Medium fat cream - 140 ml.
• Butter. - 2 tbsp. l. with a slide

Cooking:

Boil beans in slightly brackish water.

Mash the softened beans to a puree, then add cream and butter, as well as chopped mushrooms and peas.

Bring to full readiness.

Another version of the soup, which is very easy, both in cooking and in use. And also very tasty!

Ingredients:

• Chicken breast - 250 g.
• Rice - 90-120 g.
• Eggplant - 0.5 pcs.
• Zucchini - 0.5 pcs.
• White onion - 0.5 pcs.
• Carrot - 1-2 pcs.
• Cherry tomatoes - 3 pcs.
• Celery - 1 bunch
• String beans - 80 g.
• Champignons - 10 pcs.
• Rice vinegar - 3 tbsp. l.
• Soy sauce - 2 tbsp. l.
• Brown sugar - 1 tsp
• Garlic - 2 cloves
• Chili pepper - 1 pc.
• Bulgarian pepper - half

Cooking:

Cut the onion and carrot into small pieces, fry in oil until transparent.

Sweet pepper, along with celery, cut into strips and also add to vegetables, add zucchini and eggplant a little later.

While the vegetables and mushrooms are stewing, prepare the fillet by cutting into small sticks and boiling for 5 minutes in boiling water.

Then add rice to it. After the rice is ready, add the mixture.

A few minutes before the end, add rice vinegar, sauce and brown sugar in turn. AT ready soup add minced garlic.

Lenten soup, thanks to its tomato flavor, will come in handy in inclement and rainy weather.

Ingredients:

• White beans, canned own juice- 1 bank
• Any fresh mushrooms - 300-350 g.
• Any dry mushrooms - 50-150 g.
• Tomatoes in own juice - 1-1.5 cans
• Onion - 1 pc.
• Small carrots - 2 pcs.
• Odorless vegetable oil - 3 tbsp. l.
• Salt, pepper, spices (optional)

Cooking:

Soak dry mushrooms in boiling water. Wash fresh, cut off the leg and cut into small plates, then fry them under the lid until soft.

At this time, add finely chopped onions and carrots chopped with a grater to the pan.

We remove the skin from each tomato, and chop the pulp, then add it to the pan to the vegetables.

They are following them fried champignons, and after 5-7 minutes of boiling, swollen dried mushrooms are added.

Lastly, add the diced potatoes, add boiling water to the whole mixture and cook until tender.

Just before the end, add beans and spices to taste.

Wine here acts as an accent on the meaty taste of mushrooms. Beans, with their dense texture, perform well a shading role for the dish. But since the alcohol overshadows the weak flavor of the legumes, it is recommended to use black beans, which have a stronger spicy flavor.

For whites and mushrooms ideal option there will be red wine, but not very sweet. For agaric mushrooms, such as chanterelles, white dry wine.

Ingredients:

• Black beans - 200 g.
• Dry white wine - 50-90 ml.
• Cream (3.2%) - 250 ml
• Champignons - 500 g,
• Onion - 1 pc.
• Dry white wine - 50 ml,
• Melted butter - 1 tsp.
• Parsley - 2 bunches,
• Lemon juice- 2 tbsp. l.
• Carrot - 1 pc.,
• Celery - 100 g.
• Salt, pepper (optional)

Cooking:

Preparing beans. From vegetables we prepare broth on water.

Marinate half of the mushrooms in lemon juice. Fry the other half over a fire with onions, then grind them in a blender until creamy.

Put the resulting mixture in a saucepan, pour it with vegetable broth, add all the wine and cook until boiling.

10 minutes before readiness, add pickled mushrooms, and 5 minutes - cream. Serve with parsley.

An interesting option mushroom soup with beans with the addition of crispy dumplings.

Ingredients:

• Canned beans with vegetables - 500 ml.
• Champignons - 300 g.
• Small onion - 1 pc.
• Dill - 1-2 bunches
• Flour - 400 g
• Egg - 1 pc.
• Bay leaf (optional) - 3-4 leaves
• Salt (optional)

Cooking:

Peeled mushrooms mode sliced. Chop the onion and fry it in vegetable oil for 5 minutes.

Then add beans and boil again. During this time, you need to beat the egg with a pinch of salt and 50 ml. water.

While stirring, gradually add the flour to the state of a thick mixture of sour cream.

Alternately lowering a teaspoon into cold water and a pan with dough, then place in boiling soup against the wall until cooked.

Decorate the finished soup with dill.

Morels, although they do not look very attractive, are very useful. And their specific taste will kill lard and beans well.

Ingredients:

• White beans - 150 g
• Dry morels - 3-4 large pieces.
• Onion - 1 pc.
• Salo - 50 g
• Parsley - 1 bunch
• Garlic - 2-3 cloves
• vegetable broth-200 ml
• Olive oil - 2 tsp
• Sea salt - half tsp

Cooking:

From the night we prepare the beans, we soak the morels for half an hour. Sliced ​​bacon fried in oil with the addition of onions and garlic.

After the appearance of a golden color, add morels here.

Beat part of the boiled beans in a blender with the addition of half of the fried mixture until smooth.

Pour the resulting workpiece into the broth to the second part of the beans and heat to a low boil.

Add the second half of the morel mixture, sprinkle with parsley on top.

Combining so many ingredients, it is very easy to cook an original and at the same time very familiar soup.

Ingredients:

• Red beans - 250-300 g.
• Half chicken - 500-800 g.
• Champignon - 400 g.
• Onion - 1 head
• Carrots - 2-3 pcs.
• Potatoes - 2 pcs.
• Greens, spices (optional)
• Salt (optional)

Cooking:

In a slow cooker or just prepare the beans.

We boil the chicken, remove the foam from it and add the beans.

Add finely chopped vegetables, as well as mushrooms, cut in half.

Readiness is determined by the potatoes, add herbs and spices to taste.

This elegant creamy soup is perfect for a memorable evening to please your soulmate.

Ingredients:

• White beans - 400 g.
• Mushrooms (porcini mushrooms) - 200-300 g.
• Shrimps for salad - 150-200 g.
• Bulb - 1 pc.
• Celery - 1 stalk
• Garlic - 2-3 cloves
• Breadcrumbs - 1 tbsp. l.
• Thyme - 2 tsp
• Bay leaf - 2-3 leaves
• Olive oil (Extra Virgin) - 4 tbsp. l.
• Black pepper - 5-8 peas
• Parsley (optional) - 2-3 bunches
• Salt (optional)

Cooking:

Preparing beans. Chop the vegetables and fry in one tablespoon of oil until golden brown.

First, add the beans, thyme and pepper to the pan, add the vegetable mixture.

Finely chopped parsley mixed with breadcrumbs sprinkle the shrimp, then bake in the oven or microwave in olive oil about 5-7 minutes.

Grind the cooked mixture with a blender to a puree state.

Add cooked shrimp, pour over the remaining olive oil.

Delicious bean soup on tender brisket with delicious and nutritious mushrooms.

Ingredients:

• Assorted beans (white, red and green beans) - 60 g each
• Beef brisket - 400 g.
• Onion - 1 pc.
• Potato - 3-4 pcs.
• Dried mushrooms (boletus) - 110 g.
• Black pepper - 6-10 peas
• Bay leaf (optional)

Cooking:

Soak beans for several hours. During this time, wash the meat under cold water and put to boil.

Then cut the finished meat into portioned pieces, and pour the swollen beans into the meat broth.

Also during this time you need to prepare a frying of carrots, onions, and mushrooms.

To do this, they need to be cleaned and chopped with a knife or grater.

After the appearance of a golden crust, add the resulting mixture to the soup and cook until the beans are fully cooked.

Lastly, add the potatoes and cook until fully cooked.

Three separate soups were mixed together here: mushroom, bean and vermicelli. very satisfying lunch!

Ingredients:

• Red beans - 70-80 g.
• Dried chanterelles - 50 g.
• Soup noodles - 80 g.
• Small carrot - 150 g.
• Potatoes - 200 g.
• Tomato paste - floor tablespoon,
• Salt, spices (optional)

Cooking:

Soak the beans first. Then drain the water, fill it with new 2 liters cold water and put on fire.

After bringing to a boil, add whole dried chanterelles, cook for 20 minutes.

Peel potatoes, carrots and cut into cubes, then add to the pan.

After ten minutes, add tomato paste, followed by vermicelli and cook until the noodles are completely softened.

Suitable for vegetarians and weight watchers, this soup, even without meat, is a real treasure trove of tasty, and most importantly, healthy nutrients.

A beautiful red color will give an additional attractive look.

Ingredients:

• White beans - 70-80 g.
• Mushrooms (any) - 400 g.
• Potato - 2-3 pcs.
• Beets - 1 pc.
• Tomatoes - 2 pcs.
• Onion - 1 head
• Small carrot - 1 pc.
• Celery root - 40 g.
• Sauerkraut- 150 g.
• Lemon juice - 2 tbsp. l.
• Spices (optional)

Cooking:

Prepare the beans from the night by filling them with water. Then drain, rinse, pour fresh water and put to boil.

Quickly chop the washed mushrooms into cubes and cook in a separate saucepan until boiling, then add to the beans along with the broth.

Fall asleep alternately with an interval of 5 minutes chopped potatoes, grated beets, sprinkled with lemon juice.

Remove the skin from the tomato, drop it in boiling water for 30 seconds, and, cutting the flesh into slices, also add to the beans.

Before adding onions, carrots and celery, they must first be fried in a pan for 5 minutes.

Boil the whole mixture until boiling and about 15-20 minutes more.

This cooking option will be an excellent solution in a situation where you need to feed your family as soon as possible. Modern multicookers greatly facilitate and speed up the cooking process, while retaining all the nutrients and elements.

Ingredients:

• Beans - 90 g.
• Mushrooms (champignons) - 140-150 g.
• Potatoes - 4-5 pcs.
• Carrots - 2-3 pcs.
• Onion - 1 head
• Sour cream (optional) - 1 tbsp. l.
• cilantro or dill (optional) - 2-3 sprigs

Cooking:

In this case, the process of soaking the beans can be greatly accelerated. The slow cooker will help with this: the beans placed in it, filled to the top with water, will be ready for further use in less than an hour in the appropriate mode.

While the beans are infused, there is time to clean and chop the rest of the ingredients.

By this time, the beans will be ready and all products are poured into the container.

The timer is set to approximately 20 minutes.

Cold sour cream or herbs are added to taste.