Soups

Lean bean soup


Ingredients for Cooking Lean Bean Soup

  1. Dry beans (any grade) 200 grams
  2. Potato 3 tubers
  3. Purified water 3 liters and 2 tablespoons (for refueling)
  4. Onion 1 piece (large)
  5. Carrot 1 piece (medium)
  6. Tomato paste 2 tablespoons
  7. Vegetable oil 2 tablespoons
  8. Salt to taste
  9. Ground black pepper to taste
  10. Laurel leaf 2 pieces or to taste
  • Main ingredients: Beans, Potatoes, Onions, Carrots
  • Portionation9-10
  • World Cuisine

Inventory:

Kitchen scale, measuring cup, deep bowl - 2-3 pieces, colander, stove, deep pan with a lid (capacity 4 liters), slotted spoon, kitchen knife, cutting board, paper kitchen towels, frying pan, wooden or silicone kitchen spatula, ladle, deep portioned plate.

Cooking Lean Bean Soup:

Step 1: prepare the beans.


Of course, everyone knows that any variety of beans is very rich in proteins, so today's dish will turn out not only tasty and healthy, but also very satisfying, which is very necessary on any fasting day. First you need to properly prepare the beans so that they do not cause unpleasant fermentation in the intestines. So, put them on the countertop, previously covered with a sheet of baking or parchment paper, and sort through, removing any kind of rubbish, for example, dry twigs or pebbles. After that, we discard the beans in a colander, rinse, move into a deep bowl and fill with purified water so that it is 5-6 fingers higher. Leave this ingredient to insist 7-8, and preferably 12 hours from evening to night. If we cook soup in winter, early spring or autumn, then we keep the beans at room temperature, if in the summer, then in the refrigerator.

Step 2: cook the beans.


After half a day, we discard the swollen beans in a colander and wash thoroughly again. Then we send it to a deep pan, fill it with the right amount of purified water and put it on medium heat. After boiling, using a slotted spoon, remove the gray-white foam - curled protein from the surface of the bubbling liquid. Cook beans under a covered lid until almost ready about 1 hour. As you can see, the duration of this process can vary depending on the time of infusion, as well as the variety and quality of legumes.

Step 3: prepare the rest of the ingredients.


While the main ingredient is boiled, we deal with others, with the help of a sharp kitchen knife, peel all the necessary vegetables. We thoroughly wash them, dry them with paper kitchen towels, take turns putting them on a cutting board and continue preparation. We cut the potatoes into cubes about 2.5 centimeters in size, fold them into a deep bowl and fill them with running water so that they completely cover, now it will not darken before use.

We chop the onion in cubes or straws with a thickness of 5 to 6 millimeters.

Grind carrots in the same way or chop on medium or large grater. After that, we put the remaining components of the dish on the countertop and move on.

Step 4: prepare vegetable dressing for lean bean soup.


We don’t lose a minute, put the pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a few minutes, we dip the chopped onion into this dish and pass it for 2-3 minutes until transparent, periodically loosening with a wooden or silicone kitchen spatula. After that we send carrots to it and fry them together approximately 4-5 minutes to the softness of the latter. Then add tomato paste, a couple of tablespoons of water to the dressing, mix everything thoroughly, stand on the stove for more 2 minutes and move aside until use.

Step 5: bring lean bean soup to full readiness.


When the beans are half-finished, that is, it becomes quite soft, add chopped potatoes to it and cook them together 20 minutes. Then we put vegetable dressing from onions, carrots and tomato paste in a practically ready soup.
We season the fragrant dish to taste with salt, black pepper and a leaf of laurel. Gently mix with the same slotted spoon and cook food 5-7 minutes. Then turn off the stove, cover the pan with a lid and after 10-15 minutes proceed to the tasting!

Step 6: serve lean bean soup.


Lean bean soup after cooking is insisted, then with the help of a ladle they are poured in portions on plates and, if desired, each of them is crushed with fresh finely chopped greens of dill, parsley, cilantro, basil or green onions. This miracle is put on the dining table in a hot form along with something refreshing, for example, salad, marinades or pickles, and, of course, bread is indispensable and satisfying, although crackers or toasts also work. Cook with love and enjoy delicious food even on fasting days!
Enjoy your meal!

Recipe Tips:

- for people who observe dry days, you can add unfinished onions with carrots to the soup, and pour the tomato paste after diluting it in water with refined vegetable oil;

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

- sometimes several tablespoons of fried wheat flour are put in the dressing, this makes the soup texture thicker, more saturated and somewhat reminds of gravy;

- very often, 5 minutes before full readiness, the soup is seasoned with garlic and fresh chopped herbs squeezed through a press.