Ingredients:
- Water or broth - 2 liters.
- Red beans – 150 – 200 g.
- Mushrooms (champignons) – 300 g.
- Large potatoes – 2 – 3 pcs.
- Medium carrots – 1 pc.
- Medium onion – 1 pc.
- Vegetable oil – 1 tbsp. l.
- Salt, spices - to taste.
The number of servings of the finished soup is 4–5.
Today, bean dishes are present in many cuisines around the world. Mexico is considered the birthplace of beans; it was there that this crop was developed more than three centuries ago. Later they began to bring it to other continents, and gradually the legume crop entered many dishes of different peoples.
Beans have a very beneficial effect on the human body: consuming this legume can lower blood sugar levels, normalize blood pressure, and help with gastritis, liver and gall bladder diseases. The product is considered useful for pregnant women because it contains large amounts of iron, as well as folic acid - the most necessary elements for expectant mothers.
Bean soup with mushrooms is one of the popular dishes made from these beans. This soup is considered low-calorie, so it can be consumed by people who adhere to certain diets, because 100 grams of soup contains only 70 kcal.
You just need to take into account one fact: if you want to prepare a low-calorie soup with beans and mushrooms, then cook it not in broth, but simply in ordinary water. Ready-made bean soup will be a very nutritious, healthy and incredibly tasty first course.
Mushroom soup with beans and tomato paste
Lenten soup, thanks to its tomato aroma, will come in handy in inclement and rainy weather.
Ingredients:
- White beans, canned in their own juice – 1 can
- Any fresh mushrooms – 300-350 g.
- Any dry mushrooms – 50-150 g.
- Tomatoes in their own juice – 1-1.5 cans
- Onions – 1 pc.
- Small carrots – 2 pcs.
- Unscented vegetable oil - 3 tbsp. l.
- Salt, pepper, spices (optional)
Preparation:
Soak dry mushrooms in boiling water. Wash the fresh ones, cut off the stem and cut into small slices, then fry them under the lid until soft.
At this time, add thinly sliced onions and grated carrots to the pan.
We remove the skin from each tomato, chop the pulp, and then add it to the pan with the vegetables.
They are followed by 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 finishing, add beans and spices to taste.
Cooking method using a multicooker
This cooking option will be an excellent solution in a situation where you need to feed your family as quickly as possible. Modern multicookers greatly facilitate and speed up the cooking process, while preserving 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
Preparation:
In this case, the process of soaking the beans can be significantly accelerated. A multicooker will help with this: beans placed in it, filled to the top with water, in the appropriate mode will be ready for further use in less than an hour.
While the beans are steeping, there is time to peel and chop the remaining ingredients.
At this point, the beans will be ready and all the products are poured into the container.
The timer is set to approximately 20 minutes.
Cold sour cream or herbs are added to taste.
Option 3. Mushroom soup with beans and chicken
And to make mushroom soup with beans even more nutritious, you can cook it with chicken. When prepared, it is deliciously delicious and still light and low in calories. Fans of aromatic soups made with rich chicken broth will especially like it.
Ingredients:
- 325 g chicken breasts;
- 125 g dry red beans;
- 445 g champignons;
- potatoes – 345 g;
- onions, carrots – 120 g each;
- 65 g each of black pepper, salt;
- spices for mushroom dishes – 75 g;
- sunflower oil – 95 ml;
- chopped dill, parsley - 1 handful each.
Step by step recipe
Step 1:
Leave the washed beans in water for a while to swell.
Step 2:
Boil the breasts over low heat for 35 minutes, skimming off the foam periodically.
Step 3:
Remove the breasts from the broth, separate the fillets and add them back into the broth.
Step 4:
Add peeled and cut into squares potatoes and beans, cook for a little more than half an hour.
Step 5:
Fry the peeled and chopped carrots and onions in a frying pan in oil for 12 minutes.
Step 6:
Add peeled, washed, chopped champignons to the vegetables, stir well and fry for 15 minutes.
Step 7:
Season the roast with salt, pepper, spices and heat for 4 minutes.
Step 8:
Transfer the sautéed mixture to the soup and boil for 12 minutes.
Step 9:
Let the soup sit for 35 minutes.
Step 10:
Serve in bowls with greens.
And for a more interesting and piquant taste, instead of fresh chicken breasts, you can use smoked ones.
Option 4. Spicy mushroom soup with beans
The following recipe for mushroom soup will appeal to fans of spicy, savory dishes. The unusual combination of mushrooms, beans and chili peppers makes it indescribably aromatic, nutritious, and with a sharp taste. And boiled beans crushed in a blender give the dish a special delicate consistency.
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Ingredients:
- 85 ml olive oil;
- bay leaf – 1 pc.;
- 1 pod of hot pepper;
- 3 cloves of garlic;
- 430 g fresh champignons;
- 425 g red beans;
- 85 g chopped parsley;
- black pepper, salt - half a small spoon.
How to cook
Step 1:
Cover the red beans with water and leave for several hours to swell.
Step 2:
The next morning, rinse the beans, place them in a saucepan with clean water and cook for 40 minutes over medium heat.
Step 3:
5 minutes before the beans are ready, add bay leaf and salt to the water.
Step 4:
Cool the finished beans and puree them in a blender.
Step 5:
Place the bean puree into the broth.
Step 6:
In a frying pan in olive oil, fry the chopped garlic and chili pepper, previously peeled, freed from the stalk and seeds, and cut into small cubes for 5 minutes.
Step 7:
Remove the garlic and chili peppers from the oil with a slotted spoon.
Step 8:
Fry the peeled, washed, sliced champignons in hot oil for 12 minutes, stirring occasionally. A few minutes before the end of frying, add salt to the mushrooms.
Step 9:
Place the fried champignons into the broth with beans and cook for 20 minutes.
Step 10:
Add parsley, the remaining garlic squeezed through the garlic press, add black pepper, boil for 4 minutes.
Step 11:
Leave covered for half an hour.
Step 12:
Serve in portioned bowls; place garlic croutons next to them in a separate bowl.
You can prepare this soup in the evening for lunch the next day, so it will infuse better and turn out even tastier and more aromatic.
Protein source
The simplicity of the proposed recipe is just one of its obvious advantages. In addition, we can say that the soup turns out very tasty and aromatic. In addition, in the absence of meat, beans and mushrooms become a source of proteins necessary for the normal functioning of the body.
All proteins are made up of fragments called amino acids. Of the two dozen “building blocks”, the human body is able to synthesize only 11. Nine amino acids, called essential, are obtained from food. When the diet does not contain meat and dairy products, plant foods, such as beans and porcini mushrooms, act as protein suppliers.
Method for preparing mushroom soup with beans and potatoes
Heat butter and vegetable oil in a frying pan (about a tablespoon of each). Throw coarsely chopped carrots and finely chopped onions into the heated oil. Fry the vegetables for 10 minutes until the onions acquire a caramel color.
Place the roasted vegetables in a soup pot.
Fry the carrots and onions for 10 minutes, then transfer the vegetables to the soup pan
Peel the potatoes, cut into large cubes, add to the fried vegetables.
Add diced potatoes to fried vegetables
Next we add boiled mushrooms - in this recipe there are chanterelles and boletus mushrooms.
Fresh mushrooms need to be sorted, washed thoroughly, and cut into large pieces. Pour water over the mushrooms, bring to a boil, descale, add salt and cook over low heat until tender. Then drain in a colander and strain the broth.
At this stage, add boiled pearl barley. Just like mushrooms, the cereals need to be boiled in advance until tender - rinse the pearl barley, pour it into a saucepan, add cold water in a ratio of 1 to 2. Cook over low heat for about 30 minutes.
Now add the boiled beans.
If you don’t have ready-made beans, you will also have to cook them until tender. First, soak the beans in cold water for several hours, then put them in a saucepan, add plenty of water, and cook over low heat for about 1-1.5 hours after boiling.
Add boiled mushrooms to the pan. Add boiled pearl barley. Then add boiled beans.
Now that all the ingredients are collected in a saucepan, pour in the strained mushroom broth. You can add a cube of dry mushroom broth to it to enhance the taste.
Add the strained mushroom broth to the ingredients.
Add chili peppers and bay leaves to the soup, add salt to taste, cook over medium heat for 20-25 minutes after boiling, until the potatoes are soft.
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Add spices and cook over medium heat for 20-25 minutes after boiling.
Before serving, decorate the mushroom soup with beans and potatoes with finely chopped green onions, freshly ground black pepper, and season with sour cream. Bon appetit!
To serve, decorate the mushroom soup with green onions, freshly ground black pepper, and season with sour cream.
This soup will have to be cooked for more than two hours if the housewife does not have boiled mushrooms, cooked beans and leftover barley porridge in her stash. I advise you to remember the recipe in case there are leftovers of all of the above products in the refrigerator - in this case, you can quickly create a very tasty first course.
Step-by-step recipe for cooking
- Prepare the beans. Wash them in warm water and then soak the beans in cold water overnight. Overnight it will get soft, swell, and the next morning it will cook faster in water.
- Pour the prepared beans, soaked overnight in water, into boiling water (or broth), and leave them over low heat and let them cook. The broth can be made from chicken, beef, pork, in general, for every taste.
- Prepare potatoes, carrots and onions. Peel all the vegetables. Cut the potatoes into medium-sized cubes. Grate the carrots on a medium grater. Cut the onion into small pieces.
- Wash the champignons thoroughly, removing all dirt, and then cut into several pieces. Place the prepared mushrooms in a preheated frying pan, pre-watered with vegetable oil. Soup with dried mushrooms is also a very tasty and aromatic dish. If you have any, make soup from them. Dried mushrooms will give the soup a piquant aroma and taste. Instead of sunflower oil, you can use butter or olive oil.
- 3 minutes after frying the mushrooms in a frying pan, add carrots and onions and fry everything together. Fry the vegetables until half cooked.
- When the beans are ready, add the chopped potatoes to the prepared broth. You can find out whether it is cooked or not by piercing one legume with a fork. If it pierces well, without effort or pressure, then this means that the beans are already cooked.
- When the contents of the pan come to a boil, let the potatoes cook for about 5 minutes and then add the vegetables from the pan. Cook the soup for another 5 minutes. Then add salt, add seasonings to taste and then cover with a lid to let the bean soup with mushrooms brew.
Now you know how to make bean soup. Of course, it will take a little more time to cook this first dish (wait for the beans to stand in the water and cook the broth) than to prepare a regular soup, but the result will definitely please you. This soup will not leave anyone indifferent. It turns out very tender, rich, and most importantly – healthy and nutritious and, in addition, low in calories (if cooked with water).
Option 5. Mushroom soup with beans and vermicelli
Another wonderful option for mushroom soup with beans. According to the method of preparation and the available ingredients, it is similar to other recipes, only vermicelli is also added to it, which makes the soup very satisfying and incredibly tasty.
Ingredients:
- 1 carrot;
- 1 onion;
- 320 g potatoes;
- boletus mushrooms – 455 g;
- red beans – 235 g;
- 45 g each salt, black pepper;
- 75 g each of chopped dill and parsley;
- one bay leaf;
- 90 ml vegetable oil.
For the broth:
- 355 g chicken legs;
- bay leaf – 3 pcs.;
- 5 peas of allspice;
- salt – 15 g.
Step by step recipe
Step 1:
Pour well-swollen red beans with clean water and boil over low heat for about 1 hour.
Step 2:
For the broth, wash the chicken legs, place in a pan of water and boil for 35 minutes, adding bay leaves and peppercorns, periodically removing the foam with a spoon. Remove the legs from the broth.
Step 3:
Throw the peeled and squared potatoes into the broth and cook for 25 minutes.
Step 4:
Drain the boiled beans.
Step 5:
Finely chop the boletus mushrooms, freed from contamination, and fry in a frying pan for 15 minutes, adding a little oil and remembering to stir.
Step 6:
Add the peeled and chopped onion to the mushrooms, fry until the onion softens.
Step 7:
Transfer the sautéed mixture into the soup, add vermicelli, herbs, salt and pepper, and boil for 8 minutes.
Step 8:
Insist for half an hour.
Step 9:
When serving, pour into plates and add sour cream to each, if desired.
This soup will be very tasty, refined and unusual if you cook it in water, adding smoked sausage or sausages cut into circles or strips.
A simple recipe for lean mushroom soup with beans
Ingredients
- mushrooms (champignons) – 250 g;
- beans – 1/2 cup;
- potatoes – 500-600 g;
- water – 1 l;
- tomato – 1/3 cup;
- onion (small size) – 1 pc.;
- carrots (small size) - 1 pc.;
- dill or parsley - 3-4 sprigs;
- vegetable oil (for frying) – 1-2 tbsp. l.;
- salt - to taste;
- pepper - to taste.
How to cook
Cooking time: 1 hour
Servings: 4 pcs.
Cuisine: author's
Note: + soak the beans overnight.
1. Soak 1/2 cup of beans overnight in cold water (2.5 tbsp.). Then it will cook much faster and be better absorbed by the body, without causing side effects.
2. Before cooking, wash the beans in running water. Then put it in a saucepan and fill it with 1 liter of cold water. Bring to a boil and simmer over low heat for 30 minutes. No salt yet.
3. During this time, we prepare other products. Let's start with mushrooms: wash 250 g of champignons. If they are clean, the skin does not need to be peeled. I caught the mushrooms in the garbage and had to clean them. First cut lengthwise, then crosswise into small pieces.
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4. Fry until golden brown in a heated frying pan with the addition of vegetable oil. Sprinkle with salt and pepper at the end of frying.
4. Add the fried champignons to the pan with the beans and cook for 10 minutes.
5. Peel the onions and carrots (1 small piece each), finely chop them, and fry them in hot oil. If they are slightly browned, add 1/3 tbsp. tomatoes and simmer together for literally a minute. You don’t need a lot, because we are removing the specific smell of the tomato, and there is no need to “grind” it, let the taste of fresh tomato remain. We set aside the finished overcooking for now.
6. Wash and peel potatoes (500-600 g), cut into small cubes and add to the pan with beans and mushrooms.
7. After 5 minutes of cooking, add the fried onions, carrots and tomatoes. Cook everything together for 3-4 minutes. Let's take a sample. If necessary, add salt and pepper.
8. Finely chop the parsley and dill. Add to the saucepan with mushroom soup and immediately turn off. This will preserve the freshness of the greens and their vitamins.
Let the finished soup with beans and mushrooms brew for 15 minutes. And, although we added onions, green feathers, already placed in a plate with aromatic rich soup, will come in handy.
As a result, the husband eats this soup and praises: “How rich!” I really didn’t expect it... “Yes, he’s lean!” - “Can’t I see what I’m eating?!”
Bon appetit, friends! And during Lent, food can be satisfying. We checked it.
Cheese soup with beans and champignons
The dish can be prepared either in a slow cooker or the old fashioned way, by hand. The cheesy taste pleasantly complements the taste picture.
Ingredients:
- Potatoes – 450-600 g.
- Canned beans – 1 can
- Champignons, honey mushrooms or chanterelles – 250-300 g.
- Carrots – 1 pc.
- Tomato – 1 pc.
- White onion head – 1 pc.
- Processed cheese – 3 pcs. or 120g.
- Greens (optional) – 2-3 bunches
- Salt (optional)
Preparation:
Cook the diced potatoes until boiling and about 12 minutes on top.
Finely chop the mushrooms and onions, grate the carrots.
One by one, first fry the carrots and onions, then fry the mushrooms until half cooked in a frying pan, then add them to the soup.
Drain beans before adding. Readiness is determined by the potatoes.
It is better to freeze the cheeses before adding them, then cut them with a grater and place them in a saucepan.
Soft cheese, on the contrary, should be spooned directly into the soup.
Keep on low heat until the cheese is completely dissolved, stirring consistently.
Transcarpathian vegetarian version with porcini mushrooms
The entire Transcarpathian cuisine is characterized by a love for a huge amount of garlic, from which porcini mushrooms begin to emit a thicker, richer aroma.
Ingredients:
- White beans, “Yaska” variety – 250 g.
- Fresh porcini mushrooms – 300 g.
- Potatoes – 4 large pieces.
- Carrots – 3 small pieces.
- Celery – 1 bunch
- White onion head – 1 pc.
- Sour cream – 180-200 g.
- Parsley – 2 medium pieces.
- 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 pieces.
Preparation:
Prepare the beans the night before and cook them in the morning just to be on the safe side. Also 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.
Place them in boiling water, pouring in the mushroom broth.
Cook over low heat. Finely chop the greens, celery and carrots using a fine-mesh grater and add to the potatoes.
Also add all the cloves of 2 heads of garlic, mashed into the pulp. Cook for 20 minutes.
During this time, grind half of the cooked beans in a blender along with a handful of boiled potatoes to a thick consistency.
Add mixture to soup.
Fry the boiled and chopped mushrooms along with the onions for a minute, then throw them into the pan.
Half a minute before it’s ready, add sour cream, pepper, and bay leaf. Add 2 tablespoons of the remaining beans to each plate, add herbs and a clove of garlic.
