Bean puree soup
- Nutrition Facts
- Calories: 81
- Protein: 12
- Fats: 1
- Carbohydrates: 5.5
Hi all. Today is our review for lovers of pureed dishes. Cooking bean soup. Very gentle and surprisingly nutritious, it will be an accepted gift for lovers of oriental cuisine, because it is for such culinary traditions that parboiled legumes are the most characteristic. Puree soup from red or white beans is up to you, of course. Today we chose white beans - the taste did not disappoint. You can also cook bean pod puree soup, as the Dutch do with success, but this is still a slightly different story about which we will certainly turn in one of the following reviews. For now, a little history.
History of the dish
Oddly enough, we most likely owe the creation of such a popular mashed soup in the East and Asia to the French. The so-called “good wife soup” or simply potato soup with leeks gained unprecedented popularity in the Victorian era, although it was invented much earlier, gradually they began to modify and transform it by adding various root vegetables, broths and even cream. Over time, such soups spread throughout the world and, thanks to a variety of seasonings and spices, sparkled with what is called new colors. This is how, for example, shashamadi appeared - Georgian bean soup-puree. This is how our puree soup, which included white beans, turned out to be on the list of favorites for many. And whether he gets into your similar list, we will see right now.
Ingredients:
- Dried beans - 150 g
- Potatoes - 4-5 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Sweet pepper - 1 pc.
- Salt - 1 tsp
- Ground black pepper - ½ tsp
- Vegetable oil - 4 tbsp.
- Broth (any) or water - 1.5 l
- For submission:
- Fresh parsley - to taste
Cooking:
- Prepare the ingredients. Peel potatoes, carrots, sweet peppers, onions, rinse everything.
First, prepare and clean all the vegetables
- Soak the beans in cold water for 4-6 hours.
Dried beans must first be soaked for about 6 hours in cold water
- Put the prepared beans in a saucepan, fill with broth or water. Let it cook until tender - about 40-45 minutes.
Put the already swollen beans into a pot with water and cook for 45 minutes until tender
- Cut the potatoes into cubes.
Chop potatoes into cubes
- Three carrots on a coarse grater.
Carrots must be grated on a coarse grater
- Finely chop the onion and sweet pepper.
Onion and pepper are also cut smaller
- Fry onions, carrots and peppers in vegetable oil until soft.
Fry the vegetables well in vegetable oil until soft
- Add potatoes to the boiled beans in a saucepan and cook for another 15 minutes.
Now that the beans are cooked, put the potatoes in the soup and cook for about 15 minutes
- Then add the sautéed vegetables, salt, pepper. Cook for another 10 minutes.
It's time to add vegetable stir-fry
- Punch the bean soup with a blender until a puree consistency is obtained.
The soup must be killed with a blender and turned into a puree
- We lay out the finished soup-puree on plates and serve.
And now the soup is ready - it's time to table
The benefits of the dish
The benefits of such a soup are not just great - it is huge. Beans are a valuable product that, in terms of the amount of protein, can even replace meat to some extent. Of course, such a puree soup can also be cooked from canned beans, but then you won’t have to count on huge benefits. So we advise everyone to still use fresh or, in extreme cases, dried beans. What do you like to cook, what are your favorite recipes, what can you say about bean puree soup? We are waiting for your moments and suggestions. We welcome new friends. Your HozOBoz!
