Tomato soup with beans - both taste and benefits. Tomato soup with beans: recipes for preparing a delicious dish How to cook tomato soup with beans

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 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.

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

1. 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.
2. 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.
3. Meanwhile, peel the potatoes and cut them into cubes. Add the potatoes to the pan and continue to cook for another 15 minutes.
4. 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.
5. 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.
6. 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.
7. Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato and bean soup comes back to a boil, add salt.
8. Add finely chopped parsley to the tomato soup with beans and cook it at low boil for 5 minutes.

   

How to make lean tomato soup with beans without meat? General principles of preparation. TOP - 4 step-by-step recipes with photos. Video recipes.
The content of the article:

Lenten dishes, which are cooked without meat and other animal products, are included in the menu of vegetarians or those fasting for religious reasons. Such dishes are healthy, dietary, tasty and very varied. An excellent first course recipe is lean tomato soup with beans. There are also many options for its preparation, so in this review we will consider the most popular and interesting ones.

How to cook tomato soup with beans - general cooking principles

• Lenten bean soup can be made from any type of legume: fresh or frozen green beans, or canned beans. However, dry legumes are most often used.
• If using dry beans, pre-soak them for 7-8 hours to help them cook faster. This technology will further reduce fermentation in the intestines after eating soup.
• Soak the beans in cold boiled water, otherwise they may ferment during the soaking process.
• If you are preparing the dish on a hot day, then put the beans in the refrigerator to soak. At other times of the year it can be left at room temperature.
• For tomatoes, use ripe and red tomatoes. Canned fruits are also suitable, or in extreme cases, tomato juice or sauce.
• Don’t forget about greens; they should be a necessary element at any time of the year.
• Beans of different colors are suitable for soup: white, red, colored.
• It is advisable not to use different varieties of beans in one dish, because... They cook for different amounts of time.
• You can prepare lean soup on the stove in a saucepan or in a slow cooker.
• To reduce foaming when cooking beans, add 1 tbsp to the pan. vegetable oil.
• When cooking beans, do not cover the pan with a lid, otherwise they will darken.
• Start testing the readiness of the beans after 40 minutes. Take out 3 pieces, if they are soft, then it is ready. If at least one is tough, continue cooking. Because raw beans contain dangerous substances for the human body. Take a second test after 10 minutes.

Wonderful tomato soup with beans and croutons will diversify the menu at any time of the year. In winter it can be cooked thicker and richer, and on summer days it can be cooked thinner and lighter.

• Calorie content per 100 g - 86 kcal.
• Number of servings - 4
• Cooking time - 1 hour, plus time for soaking beans

Ingredients:

• Beans - 1 tbsp.
• Carrots - 1 pc.
• Salt - 1 tsp. or to taste
• Potatoes - 3 pcs.
• Tomato paste - 3-4 tbsp.
• Ground black pepper - a pinch

Step-by-step preparation of tomato soup with beans (classic recipe):

1. To make the beans cook faster, soak them first. This will soften the beans well.
2. Afterwards, rinse and boil the beans. 5 minutes after boiling, drain the water and add fresh beans.
3. Peel, wash and chop the potatoes and carrots. Place in a saucepan, add water and boil.
4. When the vegetables are ready, add the boiled beans and tomato paste to the pan.
5. Season the soup with salt, spices and herbs.
6. Boil the first dish for another 5 minutes and serve it to the table.

The recipe for lean tomato soup with beans is a complete, hearty dish. At the same time, lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians. In addition, it is very good for health, because... beans contain many essential substances for our body.

Ingredients:

• Beans - 1 tbsp.
• Carrots - 1 pc.
• Tomato paste - 150 g
• Onions - 1 pc.
• Olive oil - 3 tbsp.
• Spices - to taste
• Salt - 1 tsp. or to taste

Step-by-step preparation of tomato puree soup with beans:

1. Cover the beans with cold water and leave in the refrigerator for a day.
2. Drain the beans, add 2 liters of cold water and boil until tender, so that they are slightly overcooked.
3. Remove the beans from the pan, and add water to the broth in which they were cooked to make 2 liters of broth. Boil this broth.
4. Chop the carrots and onions. Sauté in olive oil in a frying pan until translucent and soft.
5. Blend beans, carrots and onions with a blender until smooth and puree-like consistency.
6. Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
7. Add tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato and bean soup using canned beans is an unusually tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.

Ingredients:

• Canned beans - 400 g
• Water - 2-2.5 l.
• Potatoes - 2 pcs.
• Tomatoes - 0.5 kg
• Onions - 1 pc.
• Garlic - 2 cloves
• Carrots - 1 pc.
• Parsley - 1 bunch
• Salt - 1 tsp. or to taste
• Ground pepper - to taste
• Vegetable oil - 3 tbsp.

Step-by-step preparation of tomato soup with canned beans:

1. Peel the onion and carrots, cut into small pieces and place in a preheated frying pan with vegetable oil.
2. Wash the tomatoes and grate them. Tomato puree can also be made in another way. Make two cuts perpendicular to each other on the tomatoes, place them in boiling water for 30 seconds and remove. Cool slightly, remove the skin and blend with a blender until smooth.
3. Add the tomato mass to the pan and bring to a boil. Turn on low heat and simmer for 10 minutes.
4. Squeeze the garlic through a press and add it to the frying pan with the vegetables.
5. Season the contents of the pan with salt, pepper and your favorite spices.
6. Boil water and place canned beans in it.
7. Peel the potatoes, cut into small cubes and place in a saucepan.
8. After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the frying pan, boil and cook for 10-15 minutes.
9. Taste the soup and adjust it with salt and ground pepper if necessary.
10. Garnish the dish with parsley and serve hot.

This tomato soup recipe is easy to make and delicious! It is light and rich at the same time. The dish is enriched with fiber and carbohydrates and contains very little fat.

Ingredients:

• Canned red beans in their own juice - 800 g
• Puree tomatoes - 500 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Thyme - 5 sprigs
• Olive oil - 3 tbsp.
• Freshly ground chili pepper - to taste
• Salt - 1 tsp. or to taste
• Parsley - bunch
• Roll for croutons - 4 slices

Step-by-step preparation of tomato soup with canned red beans in its own juice:

1. Cut the onion into strips and saute in a frying pan in olive oil for 2-3 minutes until transparent.
2. Peel the garlic, cut into small pieces and add to the onion. Continue sautéing for another 2 minutes. Then season with freshly ground chili pepper.
3. Add tomatoes and thyme to the pan, add salt and stir.
4. Drain the beans through a colander and place in a saucepan.
5. Place the onion and tomato mixture into the pan.
6. Mix everything and heat for 5 minutes.
7. Pour hot water over the ingredients, adjusting the thickness of the soup to your taste, and boil.
8. Season with salt and pepper and cook for 3 minutes.
9. Add finely chopped parsley and turn off the heat.
10. By this time, make crackers out of the bun by cutting it into cubes and drying it in the toaster.

Tomato soup with beans deservedly takes its place in our hearts. Men love it for its richness and richness, and women love it for its ease of preparation. And if you add a spicy note or smoky flavor to a classic recipe, you can diversify your weekday dinner and surprise your guests at a holiday. It is prepared all over the world, and each nationality adds its own national flavor.

How to cook tomato soup with beans - 15 varieties

A classic and very easy to prepare tomato soup with beans tastes amazing, is easy to prepare and takes a minimum of your time.

Ingredients:

• 400 g tomatoes (fresh peeled or canned in their own juice)
• 1 can canned red beans
• a few cloves of garlic to taste
• olive oil
• favorite greens
• spices (salt, red pepper)

Preparation:

Pour a couple of tablespoons of olive oil into the pan and put on fire. Chop the garlic and fry a little in oil, the main thing is not to overcook. Add tomatoes to the garlic and fry a little. If the tomatoes are fresh, then you need to simmer them until they become pureed. Then add the beans along with the juice and mix everything. Add salt, pepper and cook for 5-7 minutes after boiling. Sprinkle with fresh herbs before serving. Bon appetit!

Cook's Tip: This soup is quite thick. If you like a thinner consistency... you can add a little water or meat broth.

An interesting combination of ingredients will not leave anyone indifferent and will perfectly diversify the usual weekday menu.

Ingredients:

• 1.5-2 liters of meat broth
• 100 g dry beans
• 200 g fresh champignons
• about 100 g vermicelli
• 2 carrots
• 1 onion
• a couple of cloves of garlic
• 5 tablespoons tomato paste
• 2 tablespoons vegetable oil
• bay leaf, peppercorns - to taste
• all-purpose seasoning
• nutmeg
• hot red pepper
• greenery

Preparation:

It is advisable to pre-soak the beans for several hours, or better yet, overnight. Rinse the soaked beans, add broth and put on fire. While the beans are cooking, let's start with the vegetables. Finely chop the onion, chop the carrots using a grater or cut into small strips. Cut the champignons into slices, chop the garlic and herbs.

Fry the onions and carrots in vegetable oil, add the champignons and fry for a few more minutes. Then place the vegetables in a pan with beans, add salt, bay leaf and pepper and cook for 10 minutes. Then you can add vermicelli, tomato paste and other spices. After 5 minutes of cooking, add fresh herbs and, turning off the heat, let the soup brew for 10 minutes. The soup turns out very rich and tasty! Try it!

A slow cooker often comes to the rescue of busy housewives who don’t have time to stand at the stove for a long time and watch so that the soup doesn’t boil over and the dish doesn’t burn. Tomato soup in a slow cooker according to this recipe turns out very tasty and satisfying.

Ingredients:

• 1 can canned corn
• 2 medium size potatoes
• 1 carrot
• 1 small onion
• 1 bell pepper
• approximately 150 grams of smoked sausage
• 170 g tomato paste
• frying oil
• spices and herbs

Preparation:

Finely chop the onion, pepper, grate the carrots on a coarse grater. Cut the sausage into small strips. Cut the potatoes into not too large cubes. Turn the multicooker to “Frying” mode and add 2 tablespoons of vegetable oil. Once the oil is hot, fry the onions, carrots, peppers and sausage. After frying for several minutes, add potatoes and hot chili peppers (optional) to the multicooker bowl. Fry a little and add 1.5 liters of boiling water. Switch the multicooker to “Soup” mode for 35 minutes. 5 minutes before the end of cooking, add tomato paste and beans. In order for the soup to infuse, it is recommended to leave it on the heat for 10-15 minutes.

This recipe for aromatic thick soup is known to us thanks to the people of Portugal. It will perfectly warm you up on cold evenings, and lovers of spicy foods will definitely appreciate its taste from the first spoon.

Ingredients:

• 1 can canned red beans
• 1 onion
• 0.5 l broth
• 500 g tomato paste or canned tomatoes
• 40 ml vegetable oil
• 2 teaspoons chili pepper
• parsley

Preparation:

First of all, chop the onion and fry in vegetable oil until light golden brown. Mix the tomato paste with chili pepper and add to the onion for about 5 minutes. Then add the beans along with the juice and cook for a few minutes. Then add the meat broth and bring to a boil. The soup should be quite thick in consistency. Before serving, add parsley to the soup and serve!

Cook's tip: if you don't like onion pieces in your soup, chop the raw onion in a blender and fry the puree in oil, then add the tomatoes. This will make the consistency of the soup more delicate and light.

Cream soups are very useful due to their easy digestibility by the body, and tomato puree soup with beans has a pronounced taste and spicy aroma. If you love creamy soups, be sure to add this recipe to your collection.

Ingredients:

• 100 g white beans
• 1 medium onion
• 1 small carrot
• 1 red bell pepper
• 1 tablespoon butter
• 100 g tomatoes in their own juice
• 1.5 liters of broth
• 2-3 potatoes
• spices to taste
• greenery

Preparation:

Boil the beans until tender. While the beans are cooking, finely chop the onion, pepper and carrots. Fry the vegetables in a small amount of oil, then add butter and simmer until the vegetables are soft. Then add tomatoes and a little water and simmer for about five minutes.

Pour broth into a separate pan, add salt and add potatoes, cut into small cubes. When the potatoes are ready, add the fried vegetables to the pan, bring to a boil and beat well with a blender. After this, add the prepared beans, cook for a few minutes and garnish with herbs.

Men will definitely appreciate this recipe. It is very satisfying, has a rich, bright taste and an amazing aroma of smoked sausages. To make the soup truly tasty, it is better to choose very ripe, fleshy, juicy tomatoes.

Ingredients:

• 1 kg tomatoes
• 100 g bacon
• 2 hunting sausages
• 1 can canned white beans in their own juice
• 1-2 teaspoons chili pepper
• 1 onion
• a couple of cloves of garlic
• spices - salt, pepper, basil
• parsley
• a little vegetable oil

Preparation:

Pour boiling water over the tomatoes and peel them. Finely chop the onion, chop the garlic, cut the bacon into strips, and cut the sausages into thin slices. Fry onion, garlic and smoked meats in oil, add salt and set aside. In another pan, heat a little vegetable oil and add the peeled and chopped tomatoes. After the tomatoes have released enough juice, puree them using a blender. Without removing from the heat, add salt, add chili pepper and bring the tomato puree to a boil. Then add beans and parsley. Lastly, add our sausages with bacon and vegetables, mix and remove from heat. It is better to serve the stew with garlic croutons. Bon appetit!

Cook's tip: while the tomato puree is boiling, taste it; if the variety of tomatoes is such that it gives the soup a not entirely pleasant sourness, add a little sugar.

This soup is traditionally prepared with beef broth, but if you don’t have time to cook the meat, or on fasting days, you can replace the broth with regular distilled water. It will not lose any of its richness and incredible taste.

Ingredients:

• 1.5 liters beef broth or water
• 0.5 kg fresh tomatoes
• 2 cans canned red beans
• 1 large or 2 medium onions
• 2 cloves garlic
• dill and parsley
• a little olive oil
• thyme
• salt, black pepper
• 2-3 tablespoons all-purpose seasoning

Preparation:

Peel the onion, garlic and herbs and chop finely. Cut the tomatoes with a cross on one side, pour boiling water over them for a couple of minutes and peel them. Then place them in a blender bowl and grind.

Pour a couple of tablespoons of vegetable oil into a deep saucepan and fry the onions and garlic in it. Then add chopped tomatoes to them, add salt and spices. Bring the mixture to a boil.

Drain all the juice from the beans and add them to the tomato mass, let them “steam” for 5 minutes. Add a little water or broth to the mixture - adjust the thickness to your taste. Bring our soup to a boil, then add seasoning and herbs. Turn off the heat and let the soup brew for 5-10 minutes. When serving soup, add fresh herbs to each bowl for flavor.

Italians are known to love pasta very much and use it in many dishes. The usual Italian-style tomato and bean soup, with the addition of pasta and olives, will become a favorite on your dinner table.

Ingredients:

• 850 ml water
• 500 g tomatoes canned in their own juice
• 150 g canned white beans
• 150 g dry pasta
• 1 small red onion
• 10-15 pieces pitted olives
• 10 g sun-dried tomatoes
• 2 tablespoons dry red wine
• a little butter
• garlic, basil, thyme, salt, pepper and sugar - to taste

Preparation:

Heat about one tablespoon of butter in a frying pan and fry the onion and garlic. Add red wine and simmer until excess liquid has evaporated. Grind the tomatoes using a blender and add them to the pan.

In a separate pan, bring water to a boil, add the contents of the pan to it, and boil for about five minutes. Then add beans and sliced ​​olives. After 5 minutes, add sun-dried tomatoes and all the spices.

The pasta needs to be cooked separately. When serving, place the boiled pasta in portions on plates and pour in the broth. If desired, decorate with greenery. Delicious Italian soup is ready!

Traditionally, this recipe uses cannellini beans. They are slightly larger in size than regular white beans and have a nutty flavor. However, if you don’t have such beans, you can replace them with regular white ones.

Ingredients:

• 425 g cannellini beans
• 800 grams of tomatoes in their own juice
• 6 sage leaves
• 2 cloves garlic
• 4 tablespoons olive oil
• salt and pepper to taste
• 4 slices white bread

Preparation:

Drizzle the bread with two tablespoons of olive oil and toast in a dry frying pan or toaster. Pour the rest of the oil into the frying pan, add sage and garlic to it, sauté for a few minutes. Then add tomatoes, beans to the pan, salt everything and mix. Let the mixture simmer for a few minutes - the liquid should boil away a little and the soup should thicken. Ladle the soup into bowls and serve with toast.

Incredibly tasty and original pumpkin soup with beans and tomatoes will appeal to vegetable lovers. It is not only incredibly nutritious, but also very healthy, because pumpkin contains a large amount of vitamins and minerals that are so necessary for our body.

Ingredients:

• 500 g pumpkin
• 1 can of beans
• 1 can of tomatoes in their own juice
• small onion
• medium carrot
• a couple of cloves of garlic
• a little oil for frying
• salt and pepper

Preparation:

Chop the onion and garlic, cut the carrots into slices. In a saucepan, fry vegetables in sunflower or olive oil, add tomatoes and simmer for several minutes. Peel and pit the pumpkin, cut into cubes and add to the vegetables. Add 1-1.5 liters of water, salt and spices and cook until the pumpkin is ready. Then pour in the beans and simmer the soup for another 2-3 minutes. Delicious and healthy soup is ready!

This soup cooks very quickly, and due to the lack of meat in it, it can be eaten during Lent. The soup turns out to be light and low in calories, but at the same time it gives you a feeling of fullness for a long time. And the cooking method will allow you to preserve the maximum amount of vitamins in vegetables.

Ingredients:

• 100 g dry white beans (pre-soak in water)
• 1 carrot
• 1 onion
• 3 Jerusalem artichoke roots (can be replaced with regular potatoes)
• 3 tablespoons tomato paste
• garlic to taste
• 0.5 tablespoon butter
• salt, pepper, bay leaf

Preparation:

Boil the soaked beans until tender (about 30-40 minutes), do not drain the water. Peel and finely chop or grate onions and carrots. Heat the butter in a frying pan and fry the onions and carrots in it, then add the tomato paste. Cut the Jerusalem artichoke into cubes and send it to the beans, having previously placed it on the fire. After 10 minutes, add the frying and, if necessary, a little water. Salt the soup, add spices and bring to a boil. Lastly, add chopped garlic and herbs, turn off immediately as soon as it boils. Bon appetit!

Tomato soup with red beans and corn

The soup with Mexican notes is very spicy and original. And the aroma of smoked bacon is unlikely to leave anyone indifferent. We recommend preparing a simple but very tasty tomato soup.

Ingredients:

• 1 can of red beans with corn in Mexican Bonduelle sauce
• 200 g canned green peas
• 8-10 strips of bacon
• 500-600 ml tomato juice
• a couple of tablespoons of ketchup
• half a tablespoon of Tabasco sauce
• salt, pepper, bay leaf
• cilantro or parsley

Preparation:

Add chopped onion and bacon to the pan and fry for 5 minutes until golden brown. Pour tomato juice over the bacon and onions, cook for a few minutes, then add the Bonduelle beans and corn along with the sauce, ketchup and cook for a couple of minutes. Then add peas, Tabasco sauce, salt and spices. Boil the soup for a few more minutes and pour into bowls, garnishing with chopped herbs.

Gordon Ramsay is a popular British chef and TV presenter whose restaurants receive high praise from guests and critics. And today he is sharing a recipe for delicious Mexican tomato soup with beans.

Ingredients:

• 1 large red onion
• a little chipotle (can be replaced with regular chili pepper)
• 1 tsp cumin
• 1 tsp dry oregano
• clove of garlic
• 1 tsp Sahara
• 1 tbsp tomato paste
• 200 g chopped tomatoes (or canned)
• 1 can red beans
• 1 liter vegetable or chicken broth
• 1 avocado
• some full-fat cheese

Preparation:

Chop the onion and fry in a deep frying pan with oil, add chopped chipotle or chili, cumin, oregano and garlic. Saute the onion with spices until the onion is soft. Then add sugar to soften the heat of the pepper and simmer for another couple of minutes. Then add tomato paste, tomatoes and beans. Pour the broth over everything and reduce the heat, stirring thoroughly, and bring to a boil. Boil the soup for 15 minutes so that the pepper gives off its heat. Mexicans add pieces of avocado and cheese when serving - this helps balance the spiciness of the soup.

Cook's tip: before adding spices to the soup, in order for them to release all their spiciness and fully reveal the taste, we recommend frying the spices in a frying pan and then grinding them - only after that add them to the dish.

Another variation of Italian white bean and tomato soup, with the addition of basil. The soup will appeal to lovers of savory dishes, and its rich consistency will relieve hunger for a long time.

Ingredients:

• 200 gr. vermicelli
• 1 can of beans
• 1 can of tomatoes
• onion
• a couple of cloves of garlic
• vegetable stock cube
• 1 bunch fresh basil
• salt and pepper

Preparation:

Boil vermicelli first. Fry the onion and garlic in a little oil, add the tomatoes and beans, mix well, add the broth and let simmer for 15 minutes without covering the lid. Then add the boiled pasta, salt, add spices and bring to a boil. Finely chop the basil and add to the soup, leaving a few leaves for decoration. Enjoy this spicy and aromatic soup, Italian style!

Mushrooms come to the aid of avid meat eaters during Lent - they go well with various foods, are very healthy and nutritious. We suggest preparing a lean soup from mushrooms, beans and tomatoes.

Ingredients:

• 150 g dry beans
• 150 g mushrooms
• 3-4 potatoes
• one onion
• one small carrot
• tomato paste
• dill
• salt and pepper

Preparation:

Boil the beans until tender, and in the meantime, peel and cut the vegetables - potatoes into cubes, onions and carrots into small cubes, and mushrooms into plates. After the beans are ready, add chopped potatoes to them and start frying.

Heat a little oil in a frying pan, fry the onions and carrots, after the vegetables have softened, add the mushrooms and stir-fry them for a few minutes until soft. Dissolve 1 tablespoon of tomato paste in a glass of water and pour into the roast. After a couple of minutes of simmering, send the frying to the beans and potatoes. Boil the soup for a few minutes, then turn it off and let it brew thoroughly. Garnish with herbs when serving.

Step 1: prepare the ingredients.

First of all, turn on the stove to a high level and place a kettle filled with ordinary running water on it. Then, using a knife to cut vegetables, peel the onions and garlic and rinse them under cold running water along with the tomatoes and parsley to remove any kind of contamination. Afterwards, dry the onions and garlic with paper kitchen towels, and simply shake the greens over the sink, thus getting rid of excess moisture. Now put them one by one on a cutting board and chop them, dice the onion to 1 centimeter, just finely chop the garlic and herbs. Place the cuts into separate deep bowls.


We make a cross-shaped cut on each tomato, put them in a deep bowl and pour boiling water from the kettle. Soak tomatoes in hot water 30 – 40 seconds and using a slotted spoon, transfer them to a deep bowl with cold running water. After they have cooled, remove the skin from the tomatoes, cut each into 2-3 parts, place in a clean and dry blender bowl and grind at high speed until a homogeneous mushy mass without lumps.

Leave the resulting mass in the bowl. Using a canning key, open a can of canned beans. We also put olive oil, salt and all the spices indicated in the ingredients on the kitchen table.

Step 2: sauté onion and garlic.

Now turn on 2 burners on the stove, put a kettle with 1 - 1.5 liters of clean distilled water on one of them and bring it to a boil. The amount of liquid depends on how thick the soup you want to make. On another we place a deep 3 liter pan with a thick non-stick bottom and pour 3 tablespoons of olive oil into it. When the fat is hot, add the onion and, stirring the vegetable with a kitchen spatula, simmer it for 2 – 3 minutes until soft. Then add chopped garlic to it and sauté them together some more. 2 minutes.

Step 3: Bring the soup to full readiness.

When the vegetables in the pan have the desired soft texture, add chopped tomatoes, 1 teaspoon of ground thyme, salt and ground black pepper to taste into the same container. Using a slotted spoon, mix the spices with the tomato-vegetable mixture and allow the mixture to boil.


During this time, we throw the beans into a colander and leave them there for 1 – 2 minutes, to drain off the remaining marinade. When the first bubbles appear on the surface of the tomato mass, add legumes to the pan, stir with a tablespoon and let them steam for 5 minutes.


Then, using a kitchen towel, remove the kettle with boiling water from the stove and pour the hot liquid into the pan with the simmering vegetables, dilute the soup with boiling water as you like. Then bring the first hot dish to a boil again, add half the chopped parsley and 3 teaspoons of universal seasoning to the almost finished soup.

Boil the soup 1 – 2 minutes, turn off the stove, cover the pan with a lid and let it brew 5 – 6 minutes. Then, using a ladle, pour the first hot dish into deep plates, sprinkle each portion with the remaining parsley and serve to the dinner table.

Step 4: Serve tomato soup with beans.

Tomato soup with beans is served hot at the dinner table. As a complement to this aromatic dish, you can offer crackers from rye or white bread or garlic buns. Also, if desired, each serving of soup can be seasoned with homemade sour cream, cream or sprinkled with finely chopped dill, parsley, cilantro or green onions. Enjoy!

Bon appetit!

Instead of dried ground thyme, you can use 5 sprigs of fresh thyme. Also, the set of spices specified in the recipe can be supplemented with any other spices that are suitable for preparing soups or stewed vegetable dishes.

Instead of olive oil, you can use refined vegetable oil or butter.

Instead of fresh tomatoes, you can use grated tomatoes canned in their own juice.

Instead of canned beans, you can use 1 cup of raw beans. But before that, it should be boiled in salted water until fully cooked and then added to the almost finished soup, as indicated in the recipe.

Instead of pure distilled water or meat broth, you can use vegetable broth, for example, from boiled beans.

If you find the soup too sour, add sugar to taste.