The desire to eat deliciously sometimes pushes us to culinary feats, awakening our imagination and forcing us to stand near the stove for a long time. So I, having decided to cook something unusual from my favorite mushrooms and beans, tried to combine them in one dish. After all, the combination of these products gives an amazing taste to any dish (be it soup, main dish, or). And I decided to cook mushroom soup with beans for lunch. For this dish, you can use a variety of mushrooms in any form (frozen, dried, fresh), except for pickled mushrooms. I settled on fresh champignons (the only ones I could find at the market). I will try to significantly speed up the process of cooking the soup with beans by first keeping the beans in cold water overnight.
So, let's get to work, prepare mushroom and bean soup
Ingredients for approximately 2.5 liters of soup:
Partial glass of dry red beans;
400 g fresh champignons;
Onion – 1 head;
A small clove of garlic;
Carrots are a medium-sized root vegetable;
Vegetable oil;
Sweet pepper pod;
Small potato tuber;
Salt - dessert spoon;
Mixture of peppers - to taste;
Bay leaf.
The preparation time for mushroom soup with beans according to the photo recipe steps is about an hour. Today's preparation of mushroom and bean soup for lunch: from fresh champignons.
Pour the soaked beans with cold water and cook until fully cooked. This process will take about 35 minutes. In the meantime, peel and wash the vegetables (all except potatoes) and chop as follows: chop the garlic and onion very finely, cut the peppers and carrots into short strips, and mushrooms into small thin slices.
Fry the carrots and peppers with oil until tender. Place the mushrooms in a dry frying pan, place on high heat and evaporate the liquid that comes out of them.
When the mushrooms become dry, pour a little oil into them, add onions and garlic, fry until the ingredients are ready (about a quarter of an hour).
Divide the boiled beans into 2 parts, grind one immediately using a blender. Pour out half of the bean broth and add hot water instead (it’s even better to use ready-made meat or mushroom broth), bringing the volume of liquid to 2 liters.
Throw the potatoes cut into small slices into the boiling liquid and cook for about 8 minutes.
Then put the fried mushrooms and vegetables, chopped and whole beans into the pan.
Bring the soup to a boil, season with spices, and cook until the potatoes are ready.
Turn off the pan and let the finished soup brew for ten minutes. Then pour into plates and serve, flavored with sour cream.
The soup turned out great!
Bon appetit!
Recently I found a very simple, but interesting and tasty version of soup with mushrooms - soup with beans and mushrooms. It cooks very, very quickly - less than 20 minutes, but it turns out really very tasty. This option is ideal for vegetarians or fasting people.
To prepare bean soup with mushrooms, take the ingredients from the list. Onions, carrots and garlic need to be peeled.
Grate the carrots on a coarse grater.
Cut the onion into small cubes.
Peel mushroom caps and cut into thin slices.
Fry onions, carrots and mushrooms in a small amount of vegetable oil.
Add cornmeal.
Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan.
Place the beans in a colander and rinse under running water.
Place the roast, beans, chopped garlic clove and bay into the pan at the same time. Cook for 10-15 minutes. Add salt and pepper to taste.
Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for about 20 minutes. Before serving, catch and discard the garlic.
The simplest, but very tasty soup with beans and mushrooms is ready. Enjoy!
Just think that 3 centuries ago they knew nothing about beans in Russia. The seeds of this plant have taken root in Mexican cuisine a long time ago, but this is understandable, because the legume plant has its ancestral roots in Mexico. After the plant spread to other continents and countries, the seeds of the plant appeared as ingredients in any national cuisine, fitting into the recipes of many cookbooks. In Russia, the recipe for preparing the seeds of this plant immediately captivated gourmets with its taste and benefits for the body. Soup with beans and mushrooms is not only a dish of everyday home cooking, but also an integral component of restaurant menus.
Why did the population of Russia fall in love with beans? A recipe for 100 grams of soup contains few calories - only 70. For this reason, a low-calorie dish, rich in proteins and starch, is primarily liked by people watching their weight. Mushrooms add a distinctive flavor to the dish and enhance the nutritional value of the glycogen and essential amino acids they contain. The recipe for bean soup with mushrooms is a successful find of Russian housewives who did not know about the similar food group of these two products, but understood their successful combination.
The recipe for preparing the dish is very diverse. Mushroom soup with beans is prepared in different broths, depending on the desired calorie content of the finished dish. If you want to make mushroom and bean soup more high-calorie, then the recipe suggests using meat broth as a base. Less calorie soups are prepared with plain water.
Since the legume plant, within reasonably consumed limits, has a beneficial effect on the functioning of human organs and systems, mushroom soup with beans is recommended for pregnant women, diabetics, hypertensive patients, and patients with chronic pathologies of the digestive system (pancreatitis, cholecystitis, gastritis, etc.). Folic acid and a large amount of iron make the dish an indispensable part of the diet for anemia and blood diseases.
In Russian cuisine recipes, beans are used in fresh, canned and dry forms. For soup, it is best to take dry beans, as the fat in the dish will be large. To prepare soups and other dishes, the seeds of the legume plant are pre-soaked in cold water. There are many recipes for making soups where beans are soaked in beer.
In the retail trade you can find two varieties of beans: white and red. It is advisable to use legume seeds and mushrooms in the same color harmony for the soup. So, if the soup is made from porcini mushrooms, then
It’s better to take white beans, and vice versa. Champignons or oyster mushrooms are suitable for the soup, but the dish will be aromatic only from wild mushrooms, which are sold dried. If the beans are grown with your own hands in a dacha or personal plot, and the mushrooms are collected independently in the forest, then the cost of soup for the whole family will be almost minimal.
You can prepare the soup in a slow cooker,
electric or gas oven, but many would dream of trying the most delicious soup from a Russian oven, cooked in a cast iron pot. We offer a recipe for white bean and porcini mushroom soup.
Ingredients:
- carrot root – 1 pc.;
- white beans - 1 cup dry seeds;
- porcini mushrooms – 1 cup dried fruiting bodies;
- tomato paste – 5 large spoons;
- dill and parsley - to taste and need;
- salt and pepper - to taste;
- sugar - half a small spoon;
- pepper - a few peas;
- potatoes - 3 medium tubers;
- bay leaf – 2 pcs.;
- vegetable oil – 2 large spoons;
- white onion – 1 pc.
Cooking technology
From this amount of ingredients you get a little more than 2 liters of thick lean soup with beans and mushrooms.
First you need to prepare the dried mushrooms (if you will use them). Fill them with clean water (the amount is arbitrary, the main thing is that the mushrooms are covered with plenty) and leave for 2-3 hours (if desired, the mushrooms can be soaked the night before) so that they swell.
Pour 1.5 liters of boiling water over the frozen beans (it is not necessary to take boiling water, it will just make the beans boil faster) and boil them until half cooked.
In this recipe, you can use dry or even canned beans instead of frozen beans. Depending on what type of beans you have, the cooking time for the soup will vary. If you use dry beans, be sure to soak them in water overnight.
While the beans are slowly cooking, you need to prepare the remaining ingredients. Peel the vegetables, rinse thoroughly and cut: celery and onion into cubes, carrots into strips (if desired, they can also be grated with a grater).
Remove the swollen mushrooms from the water and chop finely. You can add water from the mushrooms to the soup if you wish, but first be sure to strain it through a fine sieve with a layer of gauze to get rid of small debris.
Clean the champignons from dirt using a damp sponge or rinse very quickly under running water (do not soak them under any circumstances, as champignons quickly absorb excess moisture).
Depending on the size, cut the mushrooms into halves, quarters or smaller segments.
Heat a frying pan with a little oil on the fire. Fry celery, onion and carrots (about 2-3 minutes).
Add mushrooms to vegetables. Season with a pinch of salt, pepper and, if desired, add a little ground garlic.
Fry all ingredients together for about five minutes.
Peel the potato tubers, cut into small cubes and add to the pan with the beans, cooked until half cooked.
Next, add the fried vegetables and add a couple of small bay leaves. If the soup is thick to your liking, you can add a little water to it. Simmer the soup for another 20 minutes or until the potatoes and beans reach desired tenderness. About 5 minutes before the end of cooking the soup, add the desired amount of salt and pepper.
Bean soup with mushrooms turns out very tasty, aromatic, rich and rich. And if you add chickpeas, the taste of the dish will become even more interesting. Adjust the amount of water for soup according to your taste. Some people like soups thicker, others more liquid. Therefore, control this moment yourself. You can use dry, fresh or even canned mushrooms for soup. I used fresh champignons.
Ingredients
To prepare bean soup with mushrooms we will need:
chicken parts for broth (I prepared 1 chicken thigh from 2 chicken backs);
300 g of mushrooms (I used champignons);
100 g beans;
100 g chickpeas (can be replaced with 100 g beans);
3-4 potatoes;
1 onion;
1 carrot;
greens, salt, pepper;
vegetable oil.
Cooking steps
Then strain the broth and disassemble the meat into pieces.
Place the cooked chickpeas and beans into the broth with the meat, add a little water in which the chickpeas and beans were cooked. Cut the peeled potatoes into cubes and place in the soup, put on the fire and cook over low heat until the potatoes are ready.
Separately, in a frying pan in vegetable oil, fry finely chopped onion, grated carrots and chopped mushrooms for 5-7 minutes, stirring occasionally. If you use dried mushrooms, they must first be soaked in water. When the potatoes are cooked, place the fried mushrooms and vegetables in a pan with bean soup and cook for another 5 minutes.
Add finely chopped herbs, salt and pepper to taste, bring to a boil and turn off the heat. Appetizing, hearty, tasty bean soup with mushrooms is ready, you can call your loved ones to take a sample.
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