Traditional recipes

Bean soup with vegetables

Bean soup with vegetables

Put the beans in cold water in a bowl for about 8 hours.

The next day the bean soup is prepared.

I first boiled the beans for about 1 hour separately.

Then in an 8 l pot I sautéed the onion, finely chopped, in olive oil.

I added water, about 6 l.

The vegetables are cut according to preference.

When it started to boil I added the beef, vegetables, spices, salt and pepper.

I let it boil until the meat was tender.

At the end I added the finely chopped parsley leaves.

Serve hot with fresh bread and onions.

I chose green onions.




Recipe of the day: Bean soup with vegetables

Choose the beans and soak them the night before. Pour water, put 2 liters of fresh water over the drained beans and boil for an hour and a half, until the beans are well softened.

Then put the diced vegetables in the pot, fill them with a liter of water and / or the separately boiled borscht.

For those who want to have meat in the soup, you can put pieces of chicken or smoked pork (cooked separately).


The joy of cooking

General considerations - advice and clarifications
Bean soup is one of my family's culinary preferences and I think of many people. It is very easy to prepare, especially if you have Kukta, ie the pressure cooker, because this time the cooking time of the beans is greatly shortened.

The beans are used mainly for beans with variegated brown beans, white medium beans with round beans that are considered to be & quotgrase & quot.

Bean soup is prepared in all seasons but when there are plenty of greens like spring, summer and autumn it can be given a more special taste.

That's why I suggest you prepare this green soup now.

Diet therapy - Food indications
This soup is & # 0160 is recommended for children and the elderly for the intake of iron and other minerals of beans but also for the vitamins of greens and vegetables used. By consuming such preparations, anemia is eliminated, blood is fluidized, metabolism is stimulated, gastric secretion is stimulated, biliary, pancreatic, intestinal peristalsis and digestion are stimulated. People who bloat can add to the last boiling water 1 teaspoon baking soda. In this way the discomfort caused by the consumption of beans decreases a lot.

& # 0160 People who have diabetes or who are overweight will eat this dish within the limits of their daily diet.


How to prepare the tastiest new bean soup with lots of vegetables!

Nothing compares, on a fasting day, to a delicious new bean soup with lots of vegetables! An explosion of special tastes and flavors, perfect to delight the taste buds at a summer meal, especially on a fasting day!

new bean soup with lots of vegetables

Nothing compares, & icircntr a day of fasting, with a delicious new bean soup with lots of vegetables! An explosion of special tastes and flavors, perfect to delight the taste buds at a summer meal, especially on a fasting day!

Here's what we need for the new Bean Soup with Many Vegetables recipe:

  • 500 gr beans, berries
  • 2-3 onions
  • 1 Easter root & acircrnac
  • 1 celery root
  • 1 parsley root
  • 2 large carrots
  • 1 red pepper
  • 2 slices of ginger
  • 3-4 tablespoons of oil
  • salt and pepper
  • 2 sprigs of thyme
  • 1 teaspoon dried tarragon
  • 2-3 was dafin
  • 5-6 well-ripened tomatoes
  • 1 bunch green parsley

How to prepare the recipe New bean soup with many vegetables

new bean soup with lots of vegetables

Rinse the beans well and boil them in water so that they are well covered. Being a new bean, it is not necessary to hydrate it in cold water, because the grain will boil very quickly. We boil the beans in two waters for 2-3 boils, and in the third water we let them boil definitively. We also add a cleaned and chopped onion, in order to intertwine its aroma with that of the beans. We do not add salt from the beginning, so as not to crush the beans.

Peel a squash, grate it and squeeze the juice. Add a little salt and a slice of grated ginger. Let them simmer over medium heat until they are well penetrated, sprinkling them with hot water, to avoid that taste of frying. Then add the finely chopped and finely chopped tomatoes. Let the delicious vegetable sauce cook over low heat, until it becomes more concentrated and season to taste with salt and pepper.

When the beans are cooked, add the vegetable sauce over them. We add a sprig of thyme, bay leaves, the rest of the grated ginger, the cleaned and chopped pepper & icircn cubes and the tarragon. We leave new bean soup with lots of vegetables boil for 12-15 minutes, to penetrate all the flavors.

After extinguishing the fire, or during serving, add finely chopped green parsley. You can add, to taste, green dill, green parsley and celery leaves, 5-6 minutes before turning off the heat.


Fasting bean soup

  • 500 g beans
  • a large onion
  • a big carrot
  • a little celery
  • a parsnip
  • a parsley root
  • a red bell pepper
  • a teaspoon of paprika
  • a powder of dried thyme
  • 4 tablespoons oil
  • lovage
  • a few peppercorns
  • salt

Soak the beans for a few hours to shorten the cooking. Boil the beans, changing the water three times. We never add cold water to the boiling process. The beans should be boiled over low heat for a long time. Add a few peppercorns to the boil. Put the sliced ​​roots and onion and let the beans simmer with them for 30 minutes. When the berries start to crush easily, add the chopped pepper and paprika. After 15 minutes add the carrot. Towards the end of cooking, add the dried thyme, salt to taste and 4 tablespoons of oil. Leave it for a few more minutes and add the larch.


Did you know that ..

  • Put a piece of charcoal or half a lemon in the fridge to absorb unpleasant odors.
  • If the soup is not fat enough, grate a carrot on a fine grater and fry in oil, then add to the soup.
  • The liquid coating of canned grains contains on average 48% more vitamin C than grains, so it is recommended to consume it when preparing pea food. Due to its high vitamin C content, some canned vegetables and fruits should be eaten rationally. Thus: pepper paste contains vitamin C (115 mg per 100 g), rosehip paste (68 mg per 100 g), blackcurrant paste (164 g per 100 g), tomato juice (20 mg per 100 g), canned green peas (10 mg per 100 g).
  • Jams made from rosehips and blueberries are safe sources of vitamins, as well as apricot, peach and plum compotes containing between 1.7 and 3.7 mg per 100 g. Potatoes and apples, consumed in large quantities, are a great source. of vitamins in winter. Grapes provide a wide range of nutrients through vitamin B1, B2, B6 and vitamin C.
  • Strawberries, appreciated for their appearance, color and aroma, are an excellent source of vitamin C (60-70 g per 100 g).
  • Fasting dishes are very tasty, if you use a little more oil than the amount prescribed in the recipe.
  • Garlic is an ingredient whose addition significantly changes the taste of food.
  • Fresh bread can be cut into thin slices, if kept in the refrigerator for 2-3 hours.
  • Peel a squash, grate it and boil it in boiling water for a few minutes.

Bean soup

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Product Details

Validity on delivery: Minimum 2 days

A simple, vegan, delicious and nutritious peasant soup, good any day of the week.

Information

ingredients: white beans, yellow onions, carrots, celery, bell pepper, oil, tomato paste, larch, salt.

Allergens: celery.

NUTRITIONAL VALUES FOR 100 GR. PRODUCT

Producer 2CHEFS

About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.

Chef Johnny Shusala he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.


Bean Bean Soup

& # 8211 beans beans 1/2 kg
& # 8211 3 carrots
& # 8211 1 parsley root
& # 8211 1 smaller celery
& # 8211 1 bell pepper
& # 8211 faina alba
& # 8211 tomato paste
& # 8211 vegeta
& # 8211 pepper
& # 8211 leustean
& # 8211 parsley leaves
& # 8211 tarhon
& # 8211 1 onion
& # 8211 oil

Method of preparation:

Put the beans to soak overnight. In the morning, put it in a pot of cold water and bring it to a boil. When it is half cooked, add the finely chopped onion, carrots, parsley, chopped celery and pepper. Let it boil.

When the beans are cooked, make a rantas as follows: heat the oil, add about 2 tablespoons of white flour, fry a little and add the tomato paste, quench with the bean juice and put in the pot. Bring to a boil and add vegetables and pepper. Finely chop the greens and add to the pot to taste. Allow to boil for a few more minutes and turn off the heat

How to serve:

With chopped parsley leaves on top and red onion salad. We wish you good appetite!