Lenten bean soup. Lenten red bean soup Lenten bean soup recipe classic

I suggest making a delicious lean bean soup. Despite the fact that there is no meat in this soup, the beans make it filling and have a very rich taste. This soup will be relevant not only during Lent, but is also great for a family dinner.

To prepare the soup we need beans, onions, carrots, potatoes, sunflower oil, salt, pepper and dill.

The beans should first be soaked in cold water for several hours, preferably overnight. If the type of bean is one that boils quickly, then it should not be soaked. Rinse the beans well, add cold water and put on fire to cook.

Dice onion and carrots.

Heat oil in a frying pan, add onion and then carrots.

Fry the onions and carrots until golden brown.

When the beans are ready, which is about 1 hour, add the frying mixture to the pan.

Cut the potatoes into cubes and also add to the soup. Cook until the potatoes are ready.

10 minutes before the end of cooking, add salt and pepper to the soup.

Add finely chopped dill to the finished soup, close the pan with a lid and let it brew for 15 minutes. Then pour the soup into bowls.

Bon appetit!

It is important for vegetarians and those who fast to diversify their menu. Beans are an excellent source of protein, so lean red bean soup is not only healthy, but also filling. Even those who are accustomed to cooking meat first courses will definitely enjoy this rich, thick and very tasty lean soup.

To prepare bean soup, take the ingredients from the list. I’ll immediately make a reservation that you can take other vegetables - celery, bell peppers, cabbage, but do not add mushrooms. But I really like the combination of beans and mushrooms, so I cook with mushrooms. I didn’t specify any spices, you can add them to your taste; paprika, hot pepper, garlic, turmeric, and dried herbs are perfect.

I boiled the beans in advance, so I indicated the cooking time without taking into account the cooking of the beans. Canned red beans are also quite suitable. Don’t throw out the water from under the beans, we will need it.

Let's do the vegetables. Finely chop the onion and carrots and sauté in vegetable oil. First, fry the onion a little, then add the carrots.

Wash the mushrooms and cut into medium pieces.

Add the mushrooms to the vegetables and fry together for 5-7 minutes.

Cut the potatoes into small cubes, add to the pan, stir and fry for another 5-7 minutes. Let's add spices.

Place the vegetables and mushrooms in a saucepan and add the boiled beans.

We will also add the water in which the beans were cooked. Add water or vegetable broth, add finely chopped tomato (can be replaced with tomato paste).

Add salt to taste and cook the soup after boiling for 5-7 minutes, until the potatoes are ready. At the end of cooking you can add a bay leaf. Lenten red bean soup is ready, please serve it! Thick, satisfying, very tasty and healthy soup will delight your loved ones. Add your favorite greens and serve.

Bon appetit!

Bean dishes, including lean bean soups, have a large number of fans. If you are one of them and have decided to satisfy your taste needs, then the best recipes for lean bean soups are presented especially for you.

Classic first course recipe

The simplest, traditional recipe for making soup. It does not require many ingredients, although it will take a lot of time to prepare.

The sequence for preparing lean red bean soup is as follows:

Lenten white bean soup with mushrooms

An alternative way to prepare this magnificent dish, this time using white beans and adding mushrooms, which lovers will simply delight.

To prepare you should take:

medium-sized potatoes - 4 pieces;
white beans - one to one and a half glasses, 200 ml.
onion – 1 piece;
fresh mushrooms (champignons) – 250-300 grams;
seasonings and herbs - to taste.

Cooking time is 70 minutes, and time for soaking beans in water is up to 6 hours. This option is slightly higher in calories (60 kcal per 100 grams) than the previous one, but also very light.

Step-by-step instruction:

Soak the beans in clean water (as in the previous recipe), leave in the water for 6 hours.
Cook the beans in the saucepan until tender (this may take up to 40 minutes).
Peel and rinse onions, potatoes and mushrooms.
Cut the onions and mushrooms into small pieces, potatoes into large cubes.
Place everything in a saucepan with beans and continue boiling for 10 minutes.
Reduce heat and simmer until potatoes are done.
Add herbs, seasonings, keep on fire for another 15 minutes.
Remove the dishes from the stove and steep the lean white bean soup with mushrooms for 10 minutes.

For dessert, prepare a delicious one.

We offer you the best eggplant sauté recipes. and our tips will help you prepare a very tasty dish.

Shawarma with chicken filling is a great option for a snack. In addition, there is room to show your imagination.

Bean soup without meat in a slow cooker

Using a multicooker in the process of creating a lean dish increases the cooking time, but significantly reduces the human factor, that is, your participation.

To do this, take:

red beans - one glass;
onions – 1 piece;
garlic – one and a half to two cloves;
potatoes - 4 large pieces;
carrots - 2 small fresh fruits;
tomato paste – 1.5-2 tablespoons;
sunflower oil – required amount for frying;
salt and pepper - optional.

The duration will be about 140 minutes in addition to the time for soaking the beans. The calorie content is the same low as in previous recipes.

How to prepare lean bean soup in a slow cooker:

Soak the beans according to the already familiar principle.
Finely chop the onion and garlic, coarsely grate the carrots, peel and coarsely chop the potatoes.
Turn on the multicooker to the “fry” mode, fill the bowl with oil, put vegetables (onions, garlic and carrots) in it.
Stirring from time to time, bring all of the above until the crust is golden brown.
Add tomato paste and a little water to the bowl and simmer for a couple of minutes.
After this, put the potatoes and beans inside.
Pour hot water into the slow cooker and sprinkle with salt and pepper.
Close the lid, switch to “stew” mode and cook for 2 hours.

That's it, your soup is ready.

Vegan Creamy Canned Bean Soup

If you don’t have fresh or frozen beans on hand, this is not a reason to deny yourself the pleasure of enjoying your favorite dish, just replace this ingredient with a canned equivalent. Perhaps the taste will be less intense, but the cooking time will be reduced.

Required ingredients:

canned red beans - 1 can;
onion – 1 piece;
2 small cloves of garlic;
tomato paste (optional) – 2 tablespoons;
potatoes - 4 pieces;
2 small carrots;
salt, ground black or red pepper and herbs to taste;

This dish will take the least amount of time, only about half an hour. Energy value is less than 50 kcal per hundred grams of the finished product.

How to prepare lean puree soup from canned beans:

Peel the potatoes, chop coarsely, place in boiling water.
Cook for no more than 15 minutes, preferably 10.
Peel the carrots and onions, chop the onion very finely, grate the carrots coarsely.
Fry the onions and carrots in a frying pan for 5-7 minutes.
At this time, open the can of beans, drain the water, rinse the beans and add to the frying pan, add the tomato paste with a small amount of water.
Fry for another 3 minutes.
When the potatoes are ready, that is, boiled, add the contents of the roast.
Cook for 5 minutes, adding spices.
Cool by removing from the stove. Then grind in a blender and let it brew. In a quarter of an hour your soup will be ready.

For convenience in such a labor-intensive but interesting process as creating a culinary masterpiece, useful tips and some secrets from real masters of home cooking may come in handy:

if you are preparing soup with mushrooms, instead of water it is recommended to use mushroom broth left after marinating, this will add a pronounced taste and aroma to the dish;
Some of the beans can be mashed together with the potatoes (if you are not using a slow cooker) right in the pan, but the other part still needs to be left whole;
If you plan to cook this dish more than once, cook more beans at once than needed. The excess can be frozen, then there will be no need to soak the legumes for many hours;
In every recipe, greens (parsley, dill) are acceptable, but you need to take into account that they greatly interrupt the own smell and taste of the soup;
If the ingredients list tomato paste, then when cooking, it is diluted with water. Another way is to immediately use natural tomato juice.

Having chosen the most suitable recipe, anyone can prepare themselves a lean soup with red or white beans, as they say, to their own taste and color. In this case, you can add tomato paste, mushrooms and carrots, use fresh or canned beans, cook on the stove or in a slow cooker. And if you have never tried this dish before, be sure to give it a try. After this, you will surely join the ranks of connoisseurs of tasty and low-calorie bean soups.

Lenten bean soup will complement the Lenten menu well and diversify everyday and holiday serving. The dish is easy to prepare, simple and does not require much time for the cooking process.

To save more time, soak and boil the beans in advance.

The lean version of bean soup excludes meat products and can be either in the form of a regular soup or in the form of a puree and cream soup.

A variety of vegetables, legumes, and greens will help complement the dish and make it more tasty. Cream, tomato paste or sour cream will be indispensable. Cheese products and crispy crackers will complement the dish well.

Lenten bean soup is good both hot and cold. The dish should be served with herbs and toasted croutons. For a more expressive taste, let the soup brew.

How to cook lean bean soup - 15 varieties

Delicate and basic bean soup will be perfect for new culinary recipes.

Ingredients:

Vegetable oil - 2-3 tbsp.
Beans - 300 g
Provençal herbs - 1/2 tsp.
Onion - 1 pc.
Pepper
Tomatoes - 3-4 pcs.
Cabbage - 250 g
Bay leaf - 1 pc.
Carrots - 1 pc.

Preparation:

Rinse the beans and soak for 12 hours.

If the beans are young, you can simply rinse them.

Pour clean water over the beans and place on fire. Cook, periodically skimming off the foam.

Chop the onion. Finely grate the carrots.

Peel the tomatoes and chop them.

To peel tomatoes, make a cross-shaped cut on the vegetable and pour boiling water over the tomato.

Finely chop the cabbage.

Sauté the onion.

Add carrots and tomatoes to the onions. Bring the fry to a thick texture.

Add roasted beans and cabbage.

Season to taste and cook cabbage and beans until desired tenderness.

Serve with greens.

A spicy, rich and very tasty dish will perfectly decorate a Lenten holiday serving.

Ingredients:

Olive oil - 4 tbsp.
Tomatoes in juice - 800 g
Sage leaves - 6 pcs.
Country bread - 4 pieces
Black pepper - ¼ tsp.
Garlic - 2 cloves
Salt - ½ tsp.
Cannellini beans - 425 g

Preparation:

Sauté garlic in oil along with pepper and sage.

Add tomatoes to juice. Add the prepared roast to the beans.

Grease the bread with butter and dry the crackers in the oven.

Bring the soup to full readiness and taste. Serve with herbs and croutons.

Bean soup with mushrooms "Tuscan"

A rich and very tasty dish for a Lenten menu.

Ingredients:

White beans - 1 can
Olive oil
Champignons - 4 pcs.
Garlic - head
Spices
Onion - 1 pc.
Cherry tomatoes - 4 pcs.
Greenery
Carrots - 1 pc.

Preparation:

Pour oil into a saucepan and heat it up.

Saute chopped garlic and onion.

Add sliced champignons.

Add beans in tomato to vegetables with mushrooms.

Add water and cook until all vegetables are soft.

Season the soup with spices.

Add tomatoes and herbs to the finished soup.

Serve the dish hot.

A very velvety and tender dish with a spicy aftertaste.

Ingredients:

Beans - 3 cups
Parsley - 40 g
Onions - 2 heads
Wheat flour - 6 tbsp.
Parsley root - 1 pc.
Carrots - 4 pcs.
Celery root - 1 pc.
Sunflower oil - 0.8 cups

Preparation:

Sauté onions and carrots.

Boil pre-soaked beans in salted water until fully cooked.

Add roots to beans.

Add the roasting mixture to the prepared beans.

Puree the soup, draining the liquid first.

Add liquid to desired consistency.

Return the soup to the heat and thicken with flour. Bring to taste.

Serve with greens.

Soup from the book "About Tasty and Healthy Food"

Hearty and rich potato soup will perfectly complement the lunch menu.

Ingredients:

Carrots - 1 pc.
Greenery
Beans - glass
Potatoes - 6 pcs.
Vegetable oil - 2 tbsp.
Spices
Onion - 1 pc.

Preparation:

Soak the beans and cook until completely soft.

Fry carrots with onions and potatoes. Add vegetables to boiled beans.

Add spices and bay leaf. Cook the soup until fully cooked.

Serve with a dollop of sour cream.

A very vitamin and light soup for the spring menu.

Ingredients:

Olive oil - 1 tbsp.
Chopped parsley - 3 tbsp.
Red beans - 105 g
Pumpkin squash - 400 g
Onion - 1 head
Zucchini - 1 pc.
Celery stalk - 2 pcs.
Tomato puree - 1 tbsp.
Leek - 1 pc.
Vegetable broth - 1 l
Potatoes - 2 pcs.
Spices
Carrots - 2 pcs.

Preparation:

Boil the broth.

Chop the potatoes and add to the broth.

Cut the vegetables into cubes and sauté in oil. Add tomato puree to the vegetables and simmer for another 10 minutes.

Add the roast to the broth.

Cook until the potatoes are ready, and then add the canned red beans.

Cook the soup for another 15 minutes.

Serve with greens.

Spicy bean soup will complement the summer menu well, warm you up on winter evenings, and perfectly complement the holiday menu.

Ingredients:

Tomatoes - 4 pcs.
Bay leaf
Canned beans - 400 g
Vegetable oil - 50 ml.
Greenery
Canned tomatoes - 400 g
Garlic - 1 head
Carrots - 1 pc.
Spices
Onion - 2 pcs.

Preparation:

Remove the skins from the tomatoes.

This can be done using boiling water.

grate the carrots, chop the onion and garlic.

Peel the tomatoes and cut into cubes.

Chop the greens.

It is best to use cilantro for this dish.

Fry onions with carrots and garlic.

Add peeled canned tomatoes or tomato puree.

After the frying boils, add the tomato cubes.

Pour water over vegetables, add canned beans.

Boil the soup for 10 minutes and then add your favorite spices.

Serve with chopped cilantro.

A rich and spicy soup based on Georgian motifs will appeal to lovers of hot and spicy dishes.

Ingredients:

Water - 2 l
Vegetable oil - 2 tbsp.
Red beans - 1.5 cups
Walnuts - 50 g
Onion - 2 pcs.
Wheat flour - 1/2 tsp.
Salt - to taste
Ground red pepper
Parsley

Preparation:

Boil the beans until fully cooked.

Sauté the onion in oil, add spices, flour and nuts.

Pour the roast into the soup. Cook for another quarter of an hour.

Serve hot with chopped parsley.

An interesting recipe with beans in tomato will be an excellent option for a quick meal.

Ingredients:

Potatoes - 3 pcs.
Greenery
Garlic
Beans in tomato - 250 g
Vegetable oil
Pickled cucumber - 2 pcs.
Curry
Onions - 1 pc.
Pepper
Mushrooms - 150 g
Carrots - 1 pc.

Preparation:

Chop the potatoes.

Prepare vegetable broth.

Add half an onion and potatoes to the boiling broth.

Grind the potatoes in a saucepan using a potato masher.

After 20 minutes, add the diced pickles.

After a quarter of an hour, add the frying mixture.

To fry, it is worth sautéing the onion and carrot.

Add fried mushrooms to the soup.

Add the beans to the tomato.

Taste the soup and adjust to taste.

Season the soup with herbs and serve.

Very vitamin and protein soup will complement any feast well.

Ingredients:

Vegetable broth - 1.5 l
Olive oil
Quinoa - ½ cup
Garlic - 2 cloves
Canned beans - 450 g
Curry 2 tsp.
Tomatoes - 450 g
Spinach - 200 g
Carrots - 3 pcs.
Nutmeg - a pinch
Onion - 1 pc.
Cinnamon - a pinch
Ground black pepper

Preparation:

Boil the broth and cook the beans in it until fully cooked.

Sauté onions, carrots, garlic and tomatoes in oil along with spices and herbs.

Add quinoa and roast to the soup.

Cook the soup for another quarter of an hour, then add the greens and spinach.

Boil for another 5 minutes, bring the dish to taste and serve.

A very light and tender dish for dinner.

Ingredients:

Beans - 250 g
Lemon juice -
Onion - 1 pc.
Sugar - 1/2 tsp.
Olive oil - 15 ml.
Garlic - 4 cloves
Parsley
Carrots - 2 pcs.

Ingredients:

Soak the beans in water. Then boil until done.

Peel the onion and chop finely.

Peel the garlic and chop into slices.

Wash, peel and grate the carrots.

Wash and chop the parsley.

Sauté the onion.

Add carrots and beans to the onions.

Add spices and parsley.

Pour water over the vegetables and cook the soup for another 15 minutes.

Bring to taste and serve with herbs.

A very satisfying and tasty dish with a spicy and interesting aftertaste.

Ingredients:

Pumpkin - 600 g
Canned white beans - 420 g
Olive oil - 1 tbsp.
Fresh chili - 1 pc.
Onion - 1 head
Vegetable broth - 1 l
cilantro leaves
Freshly ground black pepper

Preparation:

Boil pumpkin in vegetable broth. Add beans.

Sauté the onion with the chili. Add the roast to the soup. Bring to readiness.

Season and finish the dish to taste.

Serve with chopped cilantro.

A very piquant and spicy dish will complement the summer menu well.

Ingredients:

Celery - 1 bunch
Carrots - 2 pcs.
Beans - 400 g
Olive oil - 2 tsp.
Leek - 1 pc.
Tomato - 2 pcs.
Greenery
Onion - 1 pc.
Ground black pepper

Preparation:

Soak the beans and boil until tender.

It will take no more than an hour.

Chop all the vegetables into slices and sauté in oil.

Add tomato or tomato paste to the vegetables.

Add fried vegetables in tomato to the soup. Cook the dish for another 10 minutes.

Let the soup brew and then serve.

A fragrant, tasty and extraordinary dish for a sumptuous feast.

Ingredients:

Carrots - 100 g
White beans - 150 g
Onion - 100 g
Vegetable broth - 1 l
Chanterelles - 350 g
Garlic - 1 clove
Parsley
Tomato sauce - 150 g
Olive oil
Ground black pepper

Preparation:

Boil the broth and cook the beans until soft.

Sauté carrots with onions and garlic. Add tomato sauce and cook until thick.

Pour the roast into the soup.

Fry the chanterelles and add to the soup. Bring to readiness.

Bring the dish to taste and serve along with herbs.

A very spicy and tasty soup with crispy croutons.

Ingredients:

Onion - 1 pc.
Beans
Loaf - 0.5 pcs.
Sunflower oil
Greenery
Carrots - 2 pcs.

Preparation:

Pour water over the soaked beans, add onions and carrots. Cook for about an hour.

In the meantime, you should fry the crackers in the oven.

Drain beans and vegetables and puree.

Add liquid to desired consistency.

Season the soup with butter and croutons.

Lenten soup with beans has always been popular with our ancestors, as it gave strength for physical work and perfectly satisfied hunger. The huge amount of protein in these beans successfully competes with meat, and also contains a lot of vitamins. To make the soup especially tasty, it is worth considering some cooking secrets.

How to make lean bean soup?

Lenten bean soup can be prepared from different types: fresh green beans, frozen, canned, dry. And every time the dish turns out with a different taste and aroma. Experienced housewives try all the options to choose a dish for the whole family.

Thyme, basil, and coreander go well with beans.
The beans are soaked for up to 10 hours before cooking to prevent them from fermenting.
You only need to use cold water and then rinse.
Lean soup with beans should be salted at the end of cooking, otherwise the beans will not cook well.

The most famous dish is lean red bean soup; only dry beans are used for it; canned beans are not suitable. The most troublesome part of cooking is soaking the main product, but the preparation procedure is very simple, even inexperienced housewives can handle it. Beans are an extremely satisfying dish; the soup is served with croutons and a light salad.

Ingredients:

beans – 350 g;
carrots – 1 pc.;
onion – 1 pc.;
tomato sauce – 120 g;
potatoes – 3-4 pcs.;
spices;
water – 2.5 l.

Preparation

Pour the soaked beans with water and boil.
Cut the potatoes and add to the broth.
Chop carrots and onions, fry with tomatoes, add.
Cook for 15 minutes, add seasonings and salt.
Lenten bean soup should steep for 30-40 minutes.

Athletes and dieters are better off choosing lean white bean soup, since it is lower in calories than colored beans, is absorbed faster, and is even richer in fiber and contains sulfur, which has a positive effect on the condition of the skin and hair. And gourmets will love the Italian recipe - Tuscan soup.

Ingredients:

beans – 300 g;
cream – 100 g;
carrots – 1 pc.;
celery – 1 stalk;
olive oil – 3 tbsp. l.;
shallots – 1 pc.;
garlic – 2 cloves;
dry sage – 6 leaves.

Preparation

Boil the soaked beans.
Chop the onion and fry.
Add crushed garlic and simmer for 5 minutes.
Grate carrots and celery, add salt and seasonings.
Add half of the cooked beans and broth to the vegetables and sauté for 10 minutes.
Add sage.
Grind the mixture in a blender, pour with cream, add salt, and boil.
Lenten soup with white beans is sprinkled with parsley.

Not all housewives decide to cook Lenten, but this is an amazing dish. An important feature is bell pepper; it not only gives an original taste, but also makes the treat beautiful to look at. The soup is served with herbs and sour cream; rye croutons with garlic are a perfect complement to lunch.

Ingredients:

potatoes – 3 pcs.;
beans – 400 g;
onion – 1 pc.;
carrots – 0.5 pcs.;
pepper - 0.5 pcs.;
parsley – 1 bunch;
water – 2 l.

Preparation

Cut the potatoes and boil until tender.
Chop onions and carrots and fry.
Cut the pepper into strips and chop the parsley.
Add beans, cook for 2 minutes.
Add roast, pepper, boil.
Parsley is placed in ready-made lean soup with green beans.

If time is very pressing, and family members are waiting for lunch, you can quickly prepare a very tasty lean bean soup from canned beans. The dish will turn out nourishing and aromatic; for originality, many housewives add turmeric, oregano or paprika, and season with not very spicy adjika.

Ingredients:

potatoes – 3-4 pcs.;
carrots – 2 pcs.;
beans - 1 can;
garlic – 1 clove;
salt – 1 tbsp. l.;
ground pepper – 0.25 tsp;
bay leaf – 1 pc.;
water – 1 l.;
parsley - 1 bunch.

Preparation

Cut the potatoes and boil until tender.
Grate the carrots, fry them, add them to the soup along with a bay leaf.
Drain the liquid, add and boil.
Sprinkle with herbs.

Lenten soup with beans and mushrooms - recipe

Delicious lean bean soup is prepared with the addition of mushrooms. Both fresh and dried are suitable, white or saffron milk caps are especially good. Dry ones are poured with hot water for an hour, then boiled, the broth is suitable as a base for soup, and bean broth is diluted with it. You can use and, but they are added at the end of cooking.

Ingredients:

beans – 250 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
mushrooms – 300 g;
parsley – 1 bunch;
water – 1 l.

Preparation

Chop the potatoes and add to the broth.
Fry onions with carrots and mushrooms, add to potatoes.
Cook the lean soup with beans and mushrooms for 20 minutes, then add salt and season with herbs.

Lenten soup with beans in tomato sauce, for which fresh tomatoes are taken, is called very original. They need to be peeled; to do this, the tomatoes are scalded with boiling water for 10 minutes and then poured with cold water. You can also use canned beans; you can also add pickled tomatoes, but at the end of cooking.

Ingredients:

tomatoes – 4 pcs.;
beans – 400 g;
onions – 2 pcs.;
carrots – 1 pc.;
tomato paste – 400 g;
garlic – 1 head;
bay leaf – 2 pcs.;
hops-suneli, black pepper – 0.5 tsp;
cilantro, basil - 0.5 tsp.

Preparation

Chop the greens and tomatoes.
Chop the carrots and onions, crush the garlic, and simmer lightly.
Add tomato paste, boil, add tomatoes.
Transfer to boiling water and add beans.
Add salt, cook for 10 minutes, add spices and herbs.

Lenten soup with beans and rice

Peasant lean bean soup has long become popular on the menu of experienced housewives; this invention is attributed to the Italians, and it got its name for its very satisfying composition: beans, rice and potatoes at the same time and without meat, which significantly saved the budget. Hence the name, this lean bean soup is a very simple recipe.

Ingredients:

beans – 400 g;
potatoes – 2-3 pcs.;
water – 3 l;
rice – 0.25 tbsp.;
onion – 1 pc.;
carrots – 1 pc.;
flour - 1 tbsp. l.;
greens - 1 bunch.

Preparation

Boil the soaked beans until tender.
Chop the potatoes and add to the beans.
Chop half the onion and carrots.
Place in soup along with washed rice and cook for 20 minutes.
Fry the other half of the onion and carrots, sauté with flour.
Add the roast to the soup, salt and pepper.
Cook for 10 minutes, season with herbs.

Lenten soup with beans and cabbage

If you want your lean, delicious bean soup to be thicker, you can add cabbage to it. This vegetable is very rich in vitamin C, inhibits the conversion of glucose into fat, and is useful for cardiovascular diseases, so this recipe for a diet is what you need: prepared without potatoes, with bell pepper.

Ingredients:

cabbage – 200 g;
pepper – 3 pcs.;
tomatoes – 2 pcs.;
water – 1 l;
beans – 250 g;
onion – 1 pc.;
dill - 1 bunch.

Preparation

Boil the soaked beans.
Chop tomatoes, onions and carrots and fry.
Chop cabbage and pepper and sauté with vegetables.
Transfer to soup and boil.
Cook for 20 minutes.
Salt, add herbs and spices.

The Lenten menu is an excellent diversifier; to prepare it, the beans need to be soaked for at least 9 hours. You can add potatoes, bell peppers, tomatoes, but in the classic version only celery is used. The dish will be tastier if you add a little cream at the end of cooking.

Ingredients:

beans – 300 g;
celery – 300 g;
carrots – 1 pc.;
zira – 0.5 tsp;
water – 1 l.

Preparation

Boil the soaked beans.
Grate carrots and fry.
Chop the celery and simmer with carrots for 5 minutes.
Add to soup, cook for 15 minutes.
Beat until pureed, add cream, cumin, and boil.

You can also cook a quick lean one, it will be less troublesome, although you will still have to soak the beans. Frying can be done either in a bowl or in a frying pan; experienced housewives advise adding the healthier Aldygei salt. The original taste is also provided by bean flour.

Ingredients.