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Bean soup

Bean soup


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It's summer and we have plenty of fresh vegetables, let's eat healthy :)
If it still burns cooking on this heat!
Not so much to me, but we still have something to eat.
Come on, this soup is made quickly and we don't stay near the fire for long.

  • 500 gr pasta beans
  • 2 pieces of large or more carrots if they are small in the garden
  • 1 piece of parsnips
  • 2-3 pieces of parsley root
  • 1 onion
  • celery leaves
  • parsley leaves
  • 250 ml tomato juice
  • salt
  • pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pea bean soup:

Put the water to boil in a 3-4 l bowl.

We cleaned and cut the vegetables.

Cut the ends of the bean pods and wash the beans well with cold water.

When the water boils, put the chopped vegetables and beans and let it boil over low heat.

Add salt and pepper to taste.

When the vegetables are cooked, add the tomato juice and the chopped celery leaves.

Let it boil once more and turn off the heat.

Add the finely chopped parsley leaves.

Serve hot with sour cream or plain, as we like.

Enjoy your meal!


Yellow bean soup cook in 50 minutes. Here are the steps you need to follow to prepare four servings yellow bean soup:

1. You can use already preserved yellow beans, in a jar, boiled, or raw yellow beans, which are boiled in salted water for 30 minutes, until half softened.

2. Peel onions and carrots, and boil in salted water.

3. After 20 minutes of cooking, add the potatoes, the yellow bean pods, let it boil for another 10 minutes, then add the tomato paste and the crushed garlic and leave it for another 10 minutes.

5. Remove from the heat and add finely chopped parsley.

Yellow bean soup serve hot, with sour cream on top. Easily digestible, bean soup yellow your child will definitely like it.


Fasting bean soup

ingredients:
Beans 500g
Onions 2 pieces
Carrots 2 pieces
Medium celery 1/4 piece
Parsley root 1 piece
Red bell pepper 1 piece
Dafin 2 leaves
Oil 50 ml
Tomato juice 150 ml
Corcoduse broth 150ml
Parsley a tie
Salt
Pepper
Thyme a twig

Recipe video POST BEAN SOUP lower:

Moisturize the beans for at least 12 hours in cold water.

Glue the beans and then boil in cold water in a 5 l pot. When it boils, remove from the heat, drain and rinse in a sieve under a stream of cold water.

Repeat the procedure twice. Put the beans back in the pot and pour cold water on top.

Add 2 bay leaves. Let it boil for two hours, until the beans are almost cooked.
Peel and finely chop the vegetables. Simmer the onion in oil over low heat, add salt.

When the onion is glassy add the carrots, parsley root and celery. Stir.

Then cover with a lid and let simmer for a few minutes. Add the hardened vegetables to the pot over the beans.

Add a sprig of thyme and red pepper over the beans, season with salt and pepper, cook for 15 minutes.
Add the crocodile broth, then add the tomato juice and cook for another 5 minutes.

Add the parsley, turn off the heat, put the lid on and leave for 10 minutes to infuse the greens.

Remove the bay leaves and thyme sprig (optional). Serve with pickled onions or hot peppers.


Bean soup & # 8211 Ingredients

  • 500 gr white beans, berries
  • 2 pcs. onion
  • 2 carrots
  • 1 parsnip root
  • 1 bell pepper, red
  • 250 gr canned red tomatoes
  • 30 ml of sunflower oil
  • dried thyme
  • dried tarragon
  • 2 bay leaves
  • salt and pepper
  • 1 bunch of green parsley
  • 3 liters of water


Bean soup

& # 8211 500 gr pasta beans
& # 8211 2 pcs big or several small carrots from the garden
& # 8211 1 piece of parsnips
& # 8211 2-3 pcs parsley root
& # 8211 1 onion
& # 8211 celery leaves
& # 8211 parsley leaves
& # 8211 250 ml tomato juice
& # 8211 sare
& # 8211 pepper

Put the water to boil in a 3-4 l bowl.
We cleaned and cut the vegetables. Cut the heads into bean pods and wash them.
When the water boils, put the chopped vegetables and beans and let it boil over low heat.

Add salt and pepper to taste.
When the vegetables are cooked, add the tomato juice and the chopped celery leaves.
Let it boil once more and turn off the heat.
Add the parsley leaves.

Serve hot with sour cream or as simple as we like.
Enjoy your meal!


Bean soup

& # 8211 500 gr pasta beans
& # 8211 2 pcs big or several small carrots from the garden
& # 8211 1 piece of parsnips
& # 8211 2-3 pcs parsley root
& # 8211 1 onion
& # 8211 celery leaves
& # 8211 parsley leaves
& # 8211 250 ml tomato juice
& # 8211 sare
& # 8211 pepper

Put the water to boil in a 3-4 l bowl.
We cleaned and cut the vegetables. Cut the heads into bean pods and wash them.
When the water boils, put the chopped vegetables and beans and let it boil over low heat.

Add salt and pepper to taste.
When the vegetables are cooked, add the tomato juice and the chopped celery leaves.
Let it boil once more and turn off the heat.
Add the parsley leaves.

Serve hot with sour cream or as simple as we like.
Enjoy your meal!


Pea soup with sour cream

  • 600 gr yellow pods
  • 2 threads
  • 200 ml sour cream
  • 3 cloves garlic
  • 3 tablespoons flour
  • 100 ml broth
  • 1 large onion
  • 2 cloves garlic
  • 1 teaspoon sweet paprika
  • pepper
  • salt
  • a little bit of oil

The pods are cleaned at the ends and broken into 2-3 pieces. Boil water, larch and salt with 7 cups. Leave on medium heat for 35-45 minutes, until the pods are cooked.
During this time we prepare the rantas: onion and 2 chopped garlic cloves are cooked in a little oil when they are soft add flour, mix for 10 seconds (do not let the flour brown, it will become heavy for the stomach) and quickly extinguish with the broth and then add approx. 150 ml of water.
Salt, pepper and add the paprika. It doesn't matter if lumps form. Boil for 1 minute. Strain the rantas with the help of a wooden spoon, mix in the rantas until it dissolves. Discard what is left in the strainer.
Boil for 5 minutes, then turn off the heat.
Mix the cream with the hot soup (about 5 tablespoons) and then pour it very very slowly into the soup and stir continuously so that it does not cheese. Crush the remaining 3 cloves of garlic in the soup. Turn the heat on again and bring to a boil. Suitable for salt.


Green bean soup

Bean soup with polenta after a day of working in the country & # 8230 the goodness of the world! I learned this recipe as a child from my grandmother and I do it with pleasure every time. As far as I remember, when we were beans, we ate green bean soup weekly. It is one of the soups that can be made both without meat and with meat, it can be soured with borscht, whey, vinegar, lemon juice, jitialia, it can be made with or without rantas, fasting or not. Extremely beloved precisely because of this, it is almost impossible not to know one of the preparation options.

  • about 1.5 kg of green beans
  • 2-3 carrots
  • 1/2 celery
  • 2 parsley roots
  • 2-3 cloves of garlic
  • 250 ml broth (tomato juice)
  • larch and green parsley
  • salt, oil, paprika

The vegetables (apart from the garlic) are cleaned, washed well, finely chopped and boiled with 5l of water. If you want for color and extra flavor, heat them in a little oil for a few minutes then add water.

When boiling, add the cleaned and broken beans. You can also add slices of pepper and fresh tomatoes. Depending on what you have in the fridge, I like to put as many vegetables as possible. Add about a teaspoon of salt.
Let it simmer with a lid and when the pods are cooked, make a rantas from a little oil, 1 tablespoon of flour, 1 teaspoon of paprika and 250ml of broth as follows: heat the oil, add the flour and paprika, stirring constantly, then quench with broth.

Rub the yolks with sour cream in a bowl and gradually add the hot soup. Pour the mixture into the pot and mix. Beat the egg whites a little with a fork and put them in the soup.

At the end add the crushed garlic.

Serve with green parsley.

As an observation you can give up the rantas and add only the broth to the soup.

And you have to eat it with polenta otherwise I don't respect tradition :)

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Bean soup with smoked beans, garlic and rantas

  • Servings: 6 People
  • Preparation time: 15 MIN
  • Cooking time: 50min
  • Calories: -
  • Difficulty: Easy

The recipe for beans with smoked beans, rantas and garlic is a recipe as simple as it is tasty. I'm not a fan of rantas food, but for this soup a rantas made of flour, garlic and paprika works great. If you like such food you can try this delicious and satisfying dish.


Bean soup with smoked beans, garlic and rantas

  • Servings: 6 People
  • Preparation time: 15 MIN
  • Cooking time: 50min
  • Calories: -
  • Difficulty: Easy

The recipe for beans with smoked beans, rantas and garlic is a recipe as simple as it is tasty. I'm not a fan of rantas food, but for this soup a rantas made of flour, garlic and paprika works great. If you like such food you can try this delicious and satisfying dish.


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