Nutritious Canned Red Bean Soup for All

Very simple, cheap and satisfying! For the whole family! Despite the lack of meat, soup with canned red beans turns out to be very nutritious. Even a novice housewife can easily cook such a first course. To do this you will need affordable products and a little time.
cook time: 1h
Zoe Kendrick
Nutritious Canned Red Bean Soup for All

Nutrition Facts (per serving)

40
Calories
2g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Water (or broth) 1.2 l
Potato 2 pc
Tomato paste 1 tbsp
Carrot 1 pc
Vegetable oil 2 tbsp
Celery stalk 2 pc
Canned beans 300 g
Zucchini 300 g

Recipe instructions

Step 1

Step 1
How to cook soup with canned red beans? Prepare all the necessary ingredients. You can add the onion whole during cooking or cut it into cubes and fry it along with carrots and potatoes (step 9). Zucchini can be replaced with zucchini. Just choose young zucchini with whole and tender skin so that you don’t have to cut it off — during the process of frying and cooking, zucchini without skin can boil into porridge, but you want the pieces to remain intact.

Step 2

Step 2
Wash the tomatoes in water, make cross cuts on each one, scald with boiling water and leave for 2-3 minutes. Then remove the skins from the tomatoes.

Step 3

Step 3
Cut the tomatoes into medium cubes. Instead of fresh tomatoes, you can use canned tomatoes, chopped in their own juice.

Step 4

Step 4
Rinse the zucchini thoroughly in running water, trim the tip, dry and cut into medium cubes.

Step 5

Step 5
Wash the potatoes in running water with a brush, dry, rinse and cut into small cubes.

Step 6

Step 6
Wash the carrots with a brush in running water, peel, rinse and dry. If the carrots are small in diameter, cut them into quarters. It is better to cut large carrots into medium-sized cubes. In general, all vegetables should not be chopped coarsely (otherwise the soup will be uncomfortable to eat), but not finely chopped (otherwise the vegetables will boil too much and you will end up with an unplanned puree soup).

Step 7

Step 7
Wash the celery and cut into small slices.

Step 8

Step 8
Peel the garlic and finely chop it with a knife.

Step 9

Step 9
Drain the liquid from the canned beans, rinse under running water and drain in a colander.

Step 10

Step 10
Heat vegetable oil in a heavy-bottomed saucepan over medium heat. Add potatoes and carrots (and onion if adding chopped ones). Fry, stirring, for about 8 minutes.

Step 11

Step 11
Add zucchini. Cook, stirring occasionally, about 2 minutes more.

Step 12

Step 12
Add tomato paste and garlic.

Step 13

Step 13
Next add the chopped tomatoes. Stir and simmer everything together for 3-4 minutes.

Step 14

Step 14
Pour in water or broth. At this stage, you can add the peeled whole onion, if it was not added chopped before. Season the soup with salt and pepper and bring to a boil. Cook over medium heat at a moderate simmer for 15-20 minutes until the vegetables are cooked.

Step 15

Step 15
At the end, add the canned beans and heat everything together for another 5 minutes. Our simple and delicious vegetable soup with canned red beans is ready.

Step 16

Step 16
Let the finished soup stand on the cooling stove for 5-7 minutes and pour into plates. If desired, you can sprinkle the soup with chopped herbs. Bon appetit!

Additional rubrics

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