Out of season, when fresh beans are not found on the shelves, you can always buy a frozen product that is great for cooking and quenching. Variants of delicious bean soup for different seasons we will discuss in detail in the following recipes.
Bean soup - recipe
As the basis of soup can be used as a broth from vegetables, and from chicken. We decided to stay on the second option, preparing a light, hearty and low-calorie bean soup.
Ingredients:
- chicken fillet - 1,3 kg;
- onion - 135 g;
- celery - 3 stems;
- garlic - 4 teeth;
- Chicken broth - 1.2 liters;
- green beans - 85 g;
- ground cumin - 1 tbsp. a spoon;
- a pinch of chilli flakes;
- a handful of green coriander.
Preparation
Pour a pan or brazier with a thick bottom on the fire and pour a small amount of olive oil into it. Preheated oil is used for roasting chopped onions with stalks of celery. When the vegetables are clear, add the garlic chicken, cumin and chili. Place the fillets cut into strips. Wait until the meat grabs and pour all the broth. Once the broth comes to a boil, throw beans into the soup, reduce heat. Boil the soup with beans and chicken for 10-15 minutes or until the beans are ready, then serve with cilantro.
Bean soup with beans
Within the framework of this soup, a combination of two kinds of beans: green pods and white has found a place. The latter makes the soup more dense, creamy, and also adds satiety.
Ingredients:
- vegetable oil - 35 ml;
- cream (fat content 10%) - 245 ml;
- vegetable broth - 480 ml;
- string beans - 160 g;
- garlic - 2 teeth;
- grated ginger - 1 teaspoon;
- white beans (canned) - 230 g;
- spinach - 165 g;
- a handful of green parsley;
- lemon juice - to taste.
Preparation
Before you make a soup of green beans, heat up the chopped chives with warmed oil until the fragrance is released, literally half a minute. In the garlic oil obtained, put the greens of spinach and ginger. Wait for the spinach to fade. Separately blanch the asparagus beans until soft. Put the green and white beans in the blender bowl, add the spinach, and then pour the vegetable broth with the cream. Whisk all ingredients until smooth, pour into a saucepan and bring to a boil. Season the soup with green beans with salt and lemon juice to taste. Serve the dish with parsley.
Minestrone soup of green beans
The classic Italian minestrone is the embodiment of spring in your plate. A set of a wide variety of fresh vegetables will please you not only with its taste, but also with bright colors.
Ingredients:
- olive oil - 35 ml;
- garlic - 3 teeth;
- onion - 115 g;
- carrots - 330 g;
- stalks of celery - 2 pcs .;
- zucchini - 1 piece;
- string beans - 260 g;
- tomatoes - 440 g;
- chicken broth - 890 ml;
- water 430 ml;
- the laurel leaf;
- spinach - 140 g;
- white dry wine - 65 ml;
- white beans (canned) - 390 g;
- twigs of thyme - 2 pcs .;
- fresh basil - 3-4 sprigs;
- handful of grated Parmesan.
Preparation
Place a large pot on medium heat, splash olive oil into it and let it warm up. Put the chopped onion in a hot oil and pass it for 2-3 minutes, add crushed garlic, celery and string beans. Continue roasting for another 4-5 minutes, then put the cubes of zucchini and tomatoes. Pour all the chicken broth, water, put a sheet of thyme and laurel. When the soup comes to a boil, reduce heat to a minimum and continue cooking for another half hour, covering the pan. At the very end, put the pods and white beans, spinach leaves and pour the wine. Give vegetable soup with green beans to infuse for about 20 minutes before serving. Serve with parmesan cheese.