Tomato puree soup with beans recipe. Tomato soup with beans. Tomato soup with beans - recipes

Tomato soup is perfect for the winter season; vegetables and beans make the soup filling, and its bright taste lifts your spirits.

Compound:
500 gr. canned white beans
2 carrots
1 onion
2 stalks of celery
2 cloves garlic
250 ml. tomatoes in their own juice (without skin)
1 tbsp. tomato paste
4 tbsp. vegetable oil
pinch of oregano
pinch of black pepper
1 bunch of parsley
salt to taste
0.5 tsp Sahara
water

Preparation:
Preparing tomato soup does not take much time; in just an hour you will have a tasty, aromatic and very healthy soup for lunch.
Drain the liquid from the beans and transfer to the pan in which you will cook the soup.
Pour water over the beans to cover them by about 2 cm.
Place the pan on the fire and bring to a boil. Cook the beans for about 10 minutes.

Place the frying pan on the fire. Add vegetable oil, and as soon as it heats up, add the onion, cut into thin quarter rings.

When the onion becomes soft, add carrots, cut into small cubes, into the pan. Fry the carrots until half cooked.

Add chopped celery stalk to the pan. Cook for about 5 minutes.

Puree the tomatoes in their own juice in a blender and add to the vegetables in the pan.

Immediately add salt, oregano, black pepper and tomato paste. To soften the sour taste, add 0.5 tsp. Sahara.

Cook the sauce after boiling for 10 minutes.

Transfer the finished sauce to a saucepan with beans. If the soup is too thick, add a little boiling water, although we liked the thick soup better.

Cook the soup for another 10-15 minutes (depending on the cooking time of the soup, the vegetables will be al dente or fully cooked, it all depends on your preference).

Serve tomato soup with parsley.

One of the popular dishes of Spanish cuisine is cold gazpacho soup. It is prepared traditionally from raw vegetables, crushed into puree. The basis of the dish is tomatoes. Housewives in different parts liked the soup so much globe that now there are many recipes for this first dish.

So let's talk about how to make tomato bean soup. There are several options, each worthy of special attention.

Recipe No. 1

The first recipe for making tomato soup with beans can be called the easiest and most often found in various cookbooks.

To make it you will need the following products:

Red beans – 1 cup;
Raw potatoes - 2 medium tubers;
Leek – 1 stalk;
Fresh carrots – 1 pc.;
Parsley - 2 sprigs;
Celery root – 50-80 g;
Tomato paste or ketchup – 1 tbsp. l.;
Butter – 50 g;
Salt, nutmeg and pepper to taste.

When all the ingredients are available, you can start cooking. First, sort through, if necessary, and soak the beans in water for 1-2 hours. After soaking, place the legumes in the pan in which you are going to cook your dish and add water.

The quantity can be varied as desired, but the recommended volume is 1.5 liters. Boil the beans for a quarter of an hour, and then add potatoes, cut into small pieces (naturally, the root vegetable must be peeled before chopping). Cook everything together for another 20 minutes. While the potatoes and legumes are cooking, you can do other things.

Heat the frying pan thoroughly and add the butter. When it melts, add leeks, chopped into strips, and cover the dish with a lid. After the onion has been stewed for 10 minutes, add carrots, chopped on a coarse grater and chopped celery. It is recommended to simmer all ingredients under the lid for at least a quarter of an hour.

Then try to see if the beans and potatoes are cooked in the pan; if so, then you can send the contents of the pan there. If the legumes and root vegetables are not ready yet, then simmer the vegetables until the first ones are ready.

When you combine the ingredients, salt and pepper the dish, and add nutmeg. Bring the contents of the pan to a boil and add a spoonful of tomato paste. Mix all ingredients thoroughly and let the soup simmer. Taste a little broth, add any missing seasonings if necessary, as well as chopped parsley.

Cook the dish for 5-10 minutes over low heat and you are ready to eat. By the way, it is not recommended to reheat this first dish, as it will lose its taste. Therefore, it is better to cook for one time.

Recipe No. 2

This soup recipe assumes that you will use white beans. Required ingredients:

Canned white beans – 1 can;
Medium-sized tomatoes – 8 pcs.;
Onions, carrots 1 pc.;
Smoked pork – 100 g:
Celery petioles – 1-2 pcs.;
Tomato juice – 300 ml;
Vegetable (olive recommended) oil – 4 tbsp. l.;
A mixture of your favorite herbs, salt and spices to taste.

Pour oil into the bottom of a small saucepan; when it warms up a little, place the pork, cut into strips, into it. Lightly fry the meat and then add chopped onion and celery to it.

Remove the pulp from the tomatoes (you can simply peel the skin and finely chop the fruit) and put it in a saucepan, mix all the ingredients and simmer for 10-15 minutes. Then pour in the juice, add canned beans, do not forget to drain the liquid in which they are located, add your favorite herbs, salt and pepper.

Mix everything thoroughly and cook the soup for 30 minutes over moderate heat. Before serving, garnish tomato soup with canned beans with leaves of any fresh herbs (basil is ideal).

Recipe No. 3

The option for preparing soup according to this recipe is suitable for those who have a multicooker in the kitchen. Although the dish is not prepared quickly, the taste is simply excellent.

To create this masterpiece in your kitchen you will need:

Canned beans (can be tomato sauce) – 1 bank;
Beef – 300 g;
Raw potatoes – 2-3 medium-sized tubers;
1 onion;
Carrots – 2 pcs. small size;
Tomato juice – 250 ml (if you add beans in tomato sauce to the soup, the amount of juice can be reduced to 150 ml);
Water – 2 l;
Vegetable oil – 1 tbsp. l.;
Salt, pepper and spices to your taste.

Place the meat, previously chopped into small pieces, into the multicooker bowl, legumes (if you used them in sauce, you can not drain them, but add them to the soup), peeled carrots and cut into thin slices. Pour all the ingredients with water and cook on the “Stew” mode for an hour and a half.

While the dish is simmering in the slow cooker, you can prepare a dressing for the soup. To do this, pour vegetable oil into a heated frying pan, add finely chopped onion and a second carrot, chopped on a coarse grater.

Fry the vegetables until golden brown, then add tomato juice and simmer everything together for 20 minutes. When the multicooker notifies you that the mode has ended, add peeled and diced potatoes to the bowl.

Add the prepared dressing to the soup base. Salt and pepper your first dish, place a bay leaf and other favorite seasonings there. Then mix everything thoroughly and continue cooking on the “Stew” mode for another 1 hour.

Recipe No. 4

This recipe will appeal to those who love everything spicy. To prepare you need:

Beans (preferably canned) – 500 g;
Tomato puree – 500 g;
Vegetable or meat broth of your choice – 500 ml;
2 onions;
Vegetable oil – 50 ml;
Ground chili pepper (use the amount to your taste);
Fresh parsley, salt and spices to taste.

This first dish can be cooked in a deep frying pan or saucepan. Place finely chopped onion in the selected bowl, fry it a little, add chopped red pepper and tomato puree. Mix all ingredients, simmer for 3-5 minutes and add legumes to them. Simmer everything together for half an hour, and then pour the prepared broth into the dish and after 5-7 minutes you can turn off the gas.

The consistency of your soup should be thick; if you think it is runny, then add a little flour to it.

When adding it, stir the dish constantly so that the flour does not “get lost” in a lump. Before serving, chop the parsley into each bowl.

After preparing the first dish according to the recipe described above, you can experiment a little and, before serving, grind the soup with an immersion blender until smooth.

Ingredients:

Water or broth - 2 - 2.5 l.
Canned beans - 1 can (400 g).
Large potatoes - 2 pcs.
Tomatoes - 0.5 kg.
Large onion - 1 pc.
Medium garlic - 2 cloves.
Medium carrot - 1 pc.
Parsley - 1 bunch.
Salt, pepper, seasoning - to taste.
Vegetable oil - 3 tbsp. spoons.
Number of servings - 4-5

Tasty and healthy dish

Tomato soup with beans is not only very tasty, but also useful first dish, thanks to its ingredients. Beans, for example, contain many valuable nutrients and vitamins: proteins, amino acids, vitamins B, C, etc.

Beans are a dietary product. It is recommended for people who suffer from various diseases, including heart and vascular diseases, problems with nervous system etc. Doctors also advise people who have undergone major operations to use the product, since beans can restore strength and get back on their feet faster.

Tomatoes, in turn, contain iodine, glucose, sodium, iron, manganese, and many vitamins, such as vitamin A, B2, B6, K, E, PP. Except great content vitamins, tomatoes have an anti-inflammatory effect and are an antidepressant. Therefore, it is very necessary to eat them.

Now you can only imagine how many vitamins will be added to your body after one plate of such soup.

Tomato soup with beans originates from Portugal. Let's try and cook this unusually tasty and... healthy dish. Step by step recipe see its preparation below.

How to cook soup - main steps

Peel the onions and carrots. Cut the onion into small pieces, grate the carrots. Place the prepared vegetables in a preheated frying pan.
Wash the tomatoes and grate them to make tomato puree. You can make puree in another way: on each tomato, make two cuts perpendicular to each other. Then immerse the tomatoes in boiling water for 30 seconds and quickly remove. Wait for them to cool and then remove the skin from each one. Cut them in half and place in a blender bowl. Turn it on at maximum speed to get a uniform mass without lumps.
Add tomatoes to the frying pan with other vegetables and simmer, wait until the contents of the frying pan boil, and then put on low heat to simmer.
If there are no tomatoes, then you can add tomato paste instead - 1-1.5 tablespoons.
Grate the garlic on a fine grater or squeeze it out using a garlic press and add it to the frying pan with other vegetables.
Salt, pepper and season the contents of the frying pan to taste. Dried basil or marjoram can be used as a seasoning. If you want to prepare a spicy tomato soup with beans, then you need to add chili pepper (for the spiciness of the dish). The pepper must be washed, peeled (cut out the seeds), finely chopped and placed in a frying pan.
Pour canned beans into boiling water. If you use regular beans rather than canned ones, then you first need to soak them overnight in cold water. The next day, drain the water and boil the beans in boiling water for 15-20 minutes. And instead of ordinary water, use broth (chicken, beef), then the taste of the soup will be richer.
Peel the potatoes, cut them into small cubes and send them to cook in a saucepan.
When the potatoes and beans are cooked (15 - 20 minutes), add the entire contents of the pan, let the pan boil and boil everything together for 10 - 15 minutes.

If there is not enough salt or seasoning, then add salt and pepper again and you can turn it off. Tomato puree soup with beans is ready. If in the end you find the finished soup a little sour, you can add a little sugar to the pan - it will remove excess acid and make the soup ideal in taste. Also, if you have spinach, you can add it to the finished soup. To do this, chop it finely and place it in a saucepan.

Tomato soup with regular fresh or canned beans should be served hot. You can decorate the dish with fresh herbs (parsley, dill, green onions), pre-cut into small pieces.

Garlic buns, rye crackers or croutons will go well with this soup. And also you can put one spoon of sour cream on each plate, then the taste tomato bean soup will be unsurpassed. Bon appetit!

Since Europeans brought tomatoes from the New World, the use of tomatoes in cuisine has become as common as the use of beets in Ukrainian borscht. However, tomato is also a common occurrence. In addition to salads and main courses, tomatoes are an excellent ingredient for soups.

The general name for first courses with tomato is tomato soups, and the number of options is huge. I read somewhere that many famous food companies produce canned tomato soups. These soups can be seasoned at your discretion and served hot or cold.

Typically, tomato soups are made using tomato paste, or highly crushed tomato pulp. Tomato paste, or just tomato, is made from fresh tomatoes and sold in jars. Essentially it is a concentrated tomato product suitable for cooking.

The vast majority of “store-bought” tomato juices are made from tomato paste, through conventional dilution. This process is cutely called “recovery.” Less concentrated tomato - canned tomato pulp, is very popular in European cuisines, especially Italian.

Often adding a small amount of tomato to the first course can completely change the taste of the soup. I remember I didn’t like it as a child vegetable soup, but adding literally a teaspoon of tomato paste to the soup - and the soup is completely different, pleasant.

This is considering that I still love tomato juice. At one time, our very favorite snack “for this purpose” was canned in tomato sauce. I don’t know why, but I liked the taste, despite the frightening composition. The idea arose to cook vegetable tomato soup with beans. Looking ahead, I will say that it turned out very tasty. Tomato soup with beans is easy to prepare, although it takes a lot of time to soak the beans.

Tomato soup with beans. Step by step recipe

Ingredients (2 servings)

Beans (dry) 1 cup
Potatoes 1-2 pcs
Leek 1 piece
Carrot 1 piece
Celery 50 gr
Tomato paste 1 tbsp. l.
Butter 1 tbsp. l.
Parsley 2-3 stalks
Spices: salt, ground black pepper, nutmeg Taste

Basically any bean will do. Such as there is. You just need to keep in mind that colored beans will color the broth. Beans are very difficult to cook, so you should soak them in cold water for several hours in advance. Ideally, soak overnight. After soaking, drain the water and sort the beans with your hands, paying attention to dark spots and holes - this could be a bean pest, a bug. These beans should be thrown away. Going through a glass of beans takes just a few minutes.
Bring 1 liter of water to a boil in a saucepan. Throw the beans into boiling water and cook for 15 minutes at a low simmer. It is better to cover the pan with a lid.
Meanwhile, peel the potatoes and cut them into cubes. Add the potatoes to the pan and continue to cook for another 15 minutes.
While the beans and potatoes are cooking, cut the leeks into thin strips (rings). However, you can use a regular bow, it’s not so important. It is important to fry and saute the chopped onions in butter. Melt the butter in a frying pan, fry the onion in it and simmer covered over low heat.
After 10 minutes, add finely chopped celery root and carrots, cut into cubes or small pieces of arbitrary shape. Simmer covered until the beans and potatoes are cooked. The heat treatment time for onions and carrots should be 30 minutes. If by this time the beans have not yet been cooked, simply remove the frying pan from the heat and leave it covered.
Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add nutmeg on the tip of a knife, add a little salt and pepper. Don't forget that tomato paste is usually already a little salty. Let the soup simmer for a few minutes.
Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato and bean soup comes back to a boil, add salt.
Add finely chopped parsley to the tomato soup with beans and cook it at low boil for 5 minutes.

Often adding a small amount of tomato to the first course can completely change the taste of the soup. I remember that as a child I didn’t like vegetable soup, but adding literally a teaspoon of tomato paste to the soup - and the soup is completely different, pleasant.

Tomato soup with beans. Step by step recipe

Ingredients (2 servings)

Beans (dry) 1 cup
Potatoes 1-2 pcs
Leek 1 piece
Carrot 1 piece
Celery 50 gr
Tomato paste 1 tbsp. l.
Butter 1 tbsp. l.
Parsley 2-3 stalks
Spices: salt, ground black pepper, nutmeg Taste

Basically any bean will do. Such as there is. You just need to keep in mind that colored beans will color the broth. Beans are very difficult to cook, so you should soak them in cold water for several hours in advance. Ideally, soak overnight. After soaking, drain the water and sort the beans with your hands, paying attention to dark spots and holes - this could be a bean pest, a bug. These beans should be thrown away. Going through a glass of beans takes just a few minutes.
Bring 1 liter of water to a boil in a saucepan. Throw the beans into boiling water and cook for 15 minutes at a low simmer. It is better to cover the pan with a lid.
Meanwhile, peel the potatoes and cut them into cubes. Add the potatoes to the pan and continue to cook for another 15 minutes.
While the beans and potatoes are cooking, cut the leeks into thin strips (rings). However, you can use a regular bow, it’s not so important. It is important to fry and saute the chopped onions in butter. Melt the butter in a frying pan, fry the onion in it and simmer covered over low heat.
After 10 minutes, add finely chopped celery root and carrots, cut into cubes or small pieces of arbitrary shape. Simmer covered until the beans and potatoes are cooked. The heat treatment time for onions and carrots should be 30 minutes. If by this time the beans have not yet been cooked, simply remove the frying pan from the heat and leave it covered.
Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add nutmeg on the tip of a knife, add a little salt and pepper. Don't forget that tomato paste is usually already a little salty. Let the soup simmer for a few minutes.
Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato and bean soup comes back to a boil, add salt.
Add finely chopped parsley to the tomato soup with beans and cook it at low boil for 5 minutes.