Bean soup

The beans are washed well and left to swell for 24 hours.

Put the beans to boil and meanwhile cut the onion, carrots, donut and tomatoes. When the beans are almost done, add the onion, carrots and towards the end the donut. Salt, pepper and add the tomatoes.

At the end, pour a little oil on top, the bean soup will have a more pleasant appearance. Add the borscht and leave the bean soup a little on the fire. After stopping, finely chop the greens and sprinkle on top.

It is eaten with appetite, with homemade bread, a healthy onion and a small brandy. Let the cold that entered our bones pass, serving a tasty bean soup.


Dried bean soup with spinach

Today we make dried bean soup with spinach, a delicacy of Tuscan cuisine much appreciated around the world.

I remember that in our house, when beans were made, they had to take the big pot out of the pantry, one of about 15 liters :))) It was so funny, that every time I saw that red glazed pot, I knew what it follows.

Grandma comes from the Cluj area, from a mountain area with a few villages belonging to a commune, each village had a nickname, although I could not find out why they had this nickname, I deduced that it was food and I hope you are not wrong. Tomatoes, haystacks, hilibari, and all these nicknames are still used today.

But today we make an Italian bean soup from Tuscany with much fewer ingredients, but extremely tasty and healthy at the same time. It can be served with or without Parmesan, being very good no matter how you choose to serve it.

So I invite you to stay by the list of ingredients which is very short, but also the simple way of preparation.

For many other soup recipes with or without meat or fasting and much more, find in the soups and broths section or click on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 500 g ready-boiled beans
  • 300 g carrots (2 medium pieces)
  • 150 g parsnips (1 piece average)
  • 70 g celery root
  • 150 g onion (1 average)
  • 50 ml vegetable oil with neutral taste
  • 2 bay leaves
  • 3-4 cloves of garlic
  • 100 g baby spinach
  • Optional 100 g grated Parmesan cheese for those who do not fast

Method of preparation:

I boiled more beans because I also made a bean hummus with chimichurri and for the soup I stopped half a kilo of beans.

Wash the spinach and set it aside.

We clean the onions, vegetables, garlic and wash them.

Cut the onion and small garlic, carrots, parsnips and celery into larger cubes and put them to harden in oil with a little salt over medium heat, stirring occasionally in them for 10 minutes.

We also put the beans with the water in which it boiled over the vegetables, if necessary we add more water and cook for another 5-7 minutes on low heat, checking the taste.

Add the spinach to the soup, and from the moment it starts to boil again, cook for another 2 minutes, during which time it will taste with salt and pepper.

It is ready to serve with or without Parmesan, each as desired. Simple, fast and very tasty.


Dried bean soup with spinach

Today we make dried bean soup with spinach, a delicacy of Tuscan cuisine much appreciated around the world.

I remember that in our house, when beans were made, they had to take the big pot out of the pantry, one of about 15 liters :))) It was so funny, that every time I saw that red glazed pot, I knew what it follows.

Grandma comes from the Cluj area, from a mountain area with several villages belonging to a commune, each village had a nickname, although I could not find out why they had this nickname, I deduced that it was food and I hope you are not wrong. Tomatoes, haystacks, hilibari, and all these nicknames are still used today.

But today we make an Italian bean soup from Tuscany with much fewer ingredients, but extremely tasty and healthy at the same time. It can be served with or without Parmesan, being very good no matter how you choose to serve it.

So I invite you to stay by the list of ingredients which is very short, but also the simple way of preparation.

For many other soup recipes with or without meat or fasting and much more, find in the soups and broths section or click on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 500 g ready-boiled beans
  • 300 g carrots (2 medium pieces)
  • 150 g parsnips (1 piece average)
  • 70 g celery root
  • 150 g onion (1 average)
  • 50 ml vegetable oil with neutral taste
  • 2 bay leaves
  • 3-4 cloves of garlic
  • 100 g baby spinach
  • Optional 100 g grated Parmesan cheese for those who do not fast

Method of preparation:

I boiled more beans because I also made a bean hummus with chimichurri and for the soup I stopped half a kilo of beans.

Wash the spinach and set it aside.

We clean the onions, vegetables, garlic and wash them.

Cut the onion and small garlic, carrots, parsnips and celery into larger cubes and put them to harden in oil with a little salt over medium heat, stirring occasionally in them for 10 minutes.

We also put the beans with the water in which they boiled over the vegetables, if necessary we add more water and boil for another 5-7 minutes on low heat, checking the taste.

Add the spinach to the soup, and from the moment it starts to boil again, cook for another 2 minutes, during which time it will taste with salt and pepper.

It is ready to serve with or without Parmesan, each as desired. Simple, fast and very tasty.


Dried bean soup with spinach

Today we make dried bean soup with spinach, a delicacy of Tuscan cuisine much appreciated around the world.

I remember that in our house, when beans were made, they had to take the big pot out of the pantry, one of about 15 liters :))) It was so funny, that every time I saw that red glazed pot, I knew what it follows.

Grandma comes from the Cluj area, from a mountain area with several villages belonging to a commune, each village had a nickname, although I could not find out why they had this nickname, I deduced that it was food and I hope you are not wrong. Tomatoes, haystacks, hilibari, and all these nicknames are still used today.

But today we make an Italian bean soup from Tuscany with much fewer ingredients, but extremely tasty and healthy at the same time. It can be served with or without Parmesan, being very good no matter how you choose to serve it.

So I invite you to stay by the list of ingredients which is very short, but also the simple way of preparation.

For many other soup recipes with or without meat or fasting and much more, find in the soups and broths section or click on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 500 g ready-boiled beans
  • 300 g carrots (2 medium pieces)
  • 150 g parsnips (1 piece average)
  • 70 g celery root
  • 150 g onion (1 average)
  • 50 ml vegetable oil with neutral taste
  • 2 bay leaves
  • 3-4 cloves of garlic
  • 100 g baby spinach
  • Optional 100 g grated Parmesan cheese for those who do not fast

Method of preparation:

I boiled more beans because I also made a bean hummus with chimichurri and for the soup I stopped half a kilo of beans.

We wash the spinach and set it aside.

We clean the onions, vegetables, garlic and wash them.

Cut the onion and small garlic, carrots, parsnips and celery into larger cubes and put them to harden in oil with a little salt over medium heat, stirring occasionally in them for 10 minutes.

We also put the beans with the water in which it boiled over the vegetables, if necessary we add more water and cook for another 5-7 minutes on low heat, checking the taste.

Add the spinach to the soup, and from the moment it starts to boil again, cook for another 2 minutes, during which time it will taste with salt and pepper.

It is ready to serve with or without Parmesan, each as desired. Simple, fast and very tasty.


Bean soup: simple fasting recipe

What could be tastier in fasting than a portion of a bean soup, simple and with few ingredients! Served hot with green onions and homemade bread it is absolutely delicious!

Beans are one of the favorite foods, especially during fasting periods. It is preferred both for its taste and for the many benefits it brings to the body.

Beans are rich in fiber and protein and, very important to know, have a low glycemic index. But in addition to these, beans also contain calcium, potassium, folic acid, phosphorus, magnesium and iron.

In addition, it has the advantage that it can be cooked in many ways, but in the simplest ways. Follow below the necessary ingredients and how to prepare one of the simplest fasting recipes.


Bean soup

An ordinary Friday meal in our family usually consists of something fasting. Although we don't all fast, we cook beans, beaten beans or oriental salad anyway. I did bean soup at the request of her husband, who is absolutely crazy about her and despite the fact that we are real carnivores, he prefers fasting bean soup without smoked ciolan. If it were up to me, I'd only eat smoked ciolan.

Ingredient:
& # 8211 1kg of beans
& # 8211 a small celery, with leaves
& # 8211 2 carrots
& # 8211 the broth cane
& # 8211 2-3 tablespoons flour
& # 8211 100 ml of oil
& # 8211 tarhon
& # 8211 sare

If the beans are from this year, I don't boil them in more water, but I leave them in the water overnight and then I just change the water and boil it. If the beans are older, in addition to softening them overnight, boil them in 2-3 waters. Now I had fresh beans, so I put it directly to boil together with the sliced ​​carrots and the celery cut in half.

The fresh beans boil quite quickly, mine boiled in about an hour. If you make beans with ciolan, the ciolan is boiled at the same time as the beans and vegetables. Separately, prepare the rantas: heat the oil, mix well with the flour, taking care not to make lumps and brown the flour a little. Then extinguish with broth and keep the rantas on the fire, stirring constantly until it gains consistency. Pour the rantas over the beans, season with salt, add the tarragon and let it boil for a few more minutes.

This is about the recipe for bean soup, as it is cooked in our area, and the soup was not complete if I did not say that it is eaten with red onions, water onions, from the one that bites less. I cut the onion fish, put it in a clean towel, sprinkle it with salt and squeeze it well in my fists. It's absolutely delicious! Good appetite!


Bean soup

An ordinary Friday meal in our family usually consists of something fasting. Although we do not all fast, we cook beans, beaten beans or oriental salad anyway. I did bean soup at the request of her husband, who is absolutely crazy about her and despite the fact that we are real carnivores, he prefers fasting bean soup without smoked ciolan. If it were up to me, I'd only eat smoked ciolan.

Ingredient:
& # 8211 1kg of beans
& # 8211 a small celery, with leaves
& # 8211 2 carrots
& # 8211 the broth cane
& # 8211 2-3 tablespoons flour
& # 8211 100 ml of oil
& # 8211 tarhon
& # 8211 sare

If the beans are from this year, I don't boil them in more water, but I leave them in the water overnight and then I just change the water and boil it. If the beans are older, in addition to softening them overnight, boil them in 2-3 waters. Now I had fresh beans, so I put it directly to boil together with the sliced ​​carrots and the celery cut in half.

The fresh beans boil quite quickly, mine boiled in about an hour. If you make beans with ciolan, the ciolan is boiled at the same time as the beans and vegetables. Separately, prepare the rantas: heat the oil, mix well with the flour, taking care not to make lumps and brown the flour a little. Then extinguish with broth and keep the rantas on the fire, stirring constantly until it gains consistency. Pour the rantas over the beans, season with salt, add the tarragon and let it boil for a few more minutes.

This is about the recipe for bean soup, as it is cooked in our area, and the soup was not complete if I did not say that it is eaten with red onions, water onions, from the one that bites less. I cut the fish onion, put it in a clean towel, sprinkle it with salt and squeeze it well in my fists. It's absolutely delicious! Good appetite!


What ingredients do we use for the bean soup recipe?

  • 400 g beans
  • 400 g smoked meat (I used smoked ribs and smoked pork 1: 1)
  • 2 medium onions
  • 2 cloves of garlic
  • 2 carrots
  • A medium bell pepper
  • Medium celery root
  • dried thyme (not fresh)
  • Dried tarragon
  • 300 ml tomato paste
  • 2 tablespoons sweet paprika
  • 3 tablespoons vinegar
  • Salt
  • Pepper
  • Green parsley
  • 2 bay leaves.

How do we prepare smoked bean soup?

For the beginning, wash the beans very well in some water, then let them soak overnight in cold water.

The next day it is washed again and put on the fire together with the meat and bay leaves.

If you use a very salty meat, it is preferable to stay in the water for a few hours to remove from the salt. That was not the case with me.

When the soup starts to boil, froth. We collect all the foam as many times as needed, then let it boil for an hour or as long as needed.

Add the chopped vegetables, according to everyone's preference.

Add thyme, tarragon and paprika, then let it continue to boil. If the water drops, top up with hot water.

After checking if all the vegetables and meat are cooked, add the crushed garlic and tomato paste. Let it boil for another 5 minutes. At the end, adjust the taste by adding vinegar, salt and pepper.

We serve it with an onion salad.

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Smoked bean soup with tarragon or larch Transylvanian recipe


Yellow bean soup cook in 50 minutes. Here are the steps you need to follow to prepare four servings yellow bean soup:

1. You can use already preserved yellow beans, in a jar, boiled, or raw yellow beans, which are boiled in salted water for 30 minutes, until half softened.

2. Peel onions and carrots, and boil in salted water.

3. After 20 minutes of cooking, add the potatoes, the yellow bean pods, let it boil for another 10 minutes, then add the tomato paste and the crushed garlic and leave it for another 10 minutes.

5. Remove from the heat and add finely chopped parsley.

Yellow bean soup serve hot, with sour cream on top. Easily digestible, bean soup yellow your child will definitely like it.


Soup or broth? What's the difference between soup and broth?

In dictionary terms, soup is more of a broth / stew of meat or vegetables, which may contain noodles, rice or dumplings. The soup is a liquid preparation and WITHOUT sour.
Soup is a liquid preparation of vegetables and possibly meat, berries, etc. The soup is soured with tomato sauce, lemon, borscht, larch, etc. So today, we prepare a veal and vegetable soup.

Beef soup with lots of vegetables and roots is a perfect way to give children cooked vegetables. I opted for veal from Nivalli. The meat was tender and juicy, so it could be easily eaten by Sănduț, who during this period does not have front milk teeth. I suggest you opt for young beef for a tasty soup. See the Nivalli offer here.

Veal soup with vegetables and beans

I insist to show you another picture with this veal fillet from Nivalli, to see how "clean" it is inside, it does not contain fibrous threads, so from this type of meat you can prepare not only soup but also steaks at the cauldron or Beef Ham, see the recipe here.

Beef soup with beans and vegetables

Ingredients veal / beef soup with beans and vegetables:

600 gr diced veal
about 3 L of water

3 tablespoons oil
1 medium onion finely chopped
1 diced carrot (200 gr)
the sauce of 2 peeled tomatoes and mixed in a blender (I used a can of 240 gr)

3-4 diced potatoes 400 gr
70 gr chopped celery root
1 small root of chopped parsley (20 gr) & # 8211 optional
1 bell pepper cut into strips (you can also use frozen)

200 gr red beans I used canned

Spices:
salt and pepper, marjoram, 3 bay leaves
chopped parsley to serve

Preparation of veal / beef soup with beans and vegetables:

1. Boil the meat in clean water until it foams. Remove the foam and reduce the heat. Add the peppercorns, bay leaf and marjoram. Let the meat simmer until very soft.

2. Heat the oil in a pan, sauté the onion with the carrot with a little salt, then add the tomato sauce. He suffocates a little more and then goes out. Do not overcook.

3. When the meat is cooked, add the mixture from the pan, the potatoes and the rest of the chopped vegetables. If necessary, add more water. Season the soup with salt and pepper and bring to a boil. Let simmer for about 25 minutes.

4. Towards the end, add the beans to the veal soup and cook for about 5 minutes. Turn off the heat and add the parsley. I didn't have parsley and I decorated it with some pea sprouts.

Beef soup with vegetables and beans

The recipe for beef and bean soup will be especially appreciated in the cold autumn-winter season when we want a comfortable and warm food. My husband and I usually serve it with hot peppers for an intense and super tasty taste. The combination of beef, beans and hot peppers reminds us of Mexican cuisine.

Find out other soup and soup recipes here, I recommend salmon soup. it's very popular in my community. I invite you to discover (vegan) cream soup recipes, see the collection here.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.

Veal soup with vegetables

Veal / beef soup with beans and vegetables is a simple recipe for lunch. You can prepare the recipe for soup with chicken, turkey or even without meat. It is very rich in flavors and textures, and from a nutritional point of view it contains all the necessary macronutrients: proteins, carbohydrates, fibers and minerals. Tomato sauce in combination with beans and veal are a successful combination worth trying. The soup will keep you low-calorie satiety, so you can eat it even when you're on a diet. My family loves it because it's very tasty. It is prepared in about 1h30 min, including the cooking time of the meat.

Beef soup with lots of vegetables and roots is a perfect way to give children cooked vegetables. I opted for veal from Nivalli. The meat was tender and juicy, so it could be easily eaten by Sănduț, who during this period does not have front milk teeth. I suggest you opt for young beef for a tasty soup. See the Nivalli offer here.

Ingredient:

600 gr diced veal
about 3 L of water

3 tablespoons oil
1 medium onion finely chopped
1 diced carrot (200 gr)
the sauce of 2 peeled tomatoes and mixed in a blender (I used a can of 240 gr)

3-4 diced potatoes 400 gr
70 gr chopped celery root
1 small root of chopped parsley (20 gr) - optional
1 bell pepper cut into strips (you can also use frozen)

200 gr canned red beans

Spices:
salt and pepper, marjoram, 3 bay leaves
chopped parsley to serve

1. Boil the meat in clean water until it foams. Remove the foam and reduce the heat. Add the peppercorns, bay leaf and marjoram. Let the meat simmer until very soft.

2. Heat the oil in a pan, sauté the onion with the carrot with a little salt, then add the tomato sauce. He suffocates a little more and then goes out. Do not overcook.

3. When the meat is cooked, add the mixture from the pan, the potatoes and the rest of the chopped vegetables. If necessary, add more water. Season the soup with salt and pepper and bring to a boil. Let simmer for about 25 minutes.

4. Towards the end, add the beans to the veal soup and cook for about 5 minutes. Turn off the heat and add the parsley.

The recipe for beef and bean soup will be especially appreciated in the cold autumn-winter season when we want a comfortable and warm food. My husband and I usually serve it with hot peppers for an intense and super tasty taste.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.


Soup or broth? What's the difference between soup and broth?

In dictionary terms, soup is more of a broth / stew of meat or vegetables, which may contain noodles, rice or dumplings. The soup is a liquid preparation and WITHOUT sour.
Soup is a liquid preparation of vegetables and possibly meat, berries, etc. The soup is soured with tomato sauce, lemon, borscht, larch, etc. So today, we prepare a veal and vegetable soup.

Beef soup with lots of vegetables and roots is a perfect way to give children cooked vegetables. I opted for veal from Nivalli. The meat was tender and juicy, so it could be easily eaten by Sănduț, who during this period does not have front milk teeth. I suggest you opt for young beef for a tasty soup. See the Nivalli offer here.

Veal soup with vegetables and beans

I insist to show you another picture with this veal fillet from Nivalli, to see how "clean" it is inside, it does not contain fibrous threads, so from this type of meat you can prepare not only soup but also steaks at the cauldron or Beef Ham, see the recipe here.

Beef soup with beans and vegetables

Ingredients veal / beef soup with beans and vegetables:

600 gr diced veal
about 3 L of water

3 tablespoons oil
1 medium onion finely chopped
1 diced carrot (200 gr)
the sauce of 2 peeled tomatoes and mixed in a blender (I used a can of 240 gr)

3-4 diced potatoes 400 gr
70 gr chopped celery root
1 small root of chopped parsley (20 gr) & # 8211 optional
1 bell pepper cut into strips (you can also use frozen)

200 gr red beans I used canned

Spices:
salt and pepper, marjoram, 3 bay leaves
chopped parsley to serve

Preparation of veal / beef soup with beans and vegetables:

1. Boil the meat in clean water until it foams. Remove the foam and reduce the heat. Add the peppercorns, bay leaf and marjoram. Let the meat simmer until very soft.

2. Heat the oil in a pan, sauté the onion with the carrot with a little salt, then add the tomato sauce. He suffocates a little more and then goes out. Do not overcook.

3. When the meat is cooked, add the mixture from the pan, the potatoes and the rest of the chopped vegetables. If necessary, add more water. Season the soup with salt and pepper and bring to a boil. Let simmer for about 25 minutes.

4. Towards the end, add the beans to the veal soup and cook for about 5 minutes. Turn off the heat and add the parsley. I didn't have parsley and I decorated it with some pea sprouts.

Beef soup with vegetables and beans

The recipe for beef and bean soup will be especially appreciated in the cold autumn-winter season when we want a comfortable and warm food. My husband and I usually serve it with hot peppers for an intense and super tasty taste. The combination of beef, beans and hot peppers reminds us of Mexican cuisine.

Find out other soup and soup recipes here, I recommend salmon soup. it's very popular in my community. I invite you to discover (vegan) cream soup recipes, see the collection here.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.

Veal soup with vegetables

Veal / beef soup with beans and vegetables is a simple recipe for lunch. You can prepare the recipe for soup with chicken, turkey or even without meat. It is very rich in flavors and textures, and from a nutritional point of view it contains all the necessary macronutrients: proteins, carbohydrates, fibers and minerals. Tomato sauce in combination with beans and veal are a successful combination worth trying. The soup will keep you low-calorie satiety, so you can eat it even when you're on a diet. My family loves it because it's very tasty. It is prepared in about 1h30 min, including the cooking time of the meat.

Beef soup with lots of vegetables and roots is a perfect way to give children cooked vegetables. I opted for veal from Nivalli. The meat was tender and juicy, so it could be easily eaten by Sănduț, who during this period does not have front milk teeth. I suggest you opt for young beef for a tasty soup. See the Nivalli offer here.

Ingredient:

600 gr diced veal
about 3 L of water

3 tablespoons oil
1 medium onion finely chopped
1 diced carrot (200 gr)
the sauce of 2 peeled tomatoes and mixed in a blender (I used a can of 240 gr)

3-4 diced potatoes 400 gr
70 gr chopped celery root
1 small root of chopped parsley (20 gr) - optional
1 bell pepper cut into strips (you can also use frozen)

200 gr canned red beans

Spices:
salt and pepper, marjoram, 3 bay leaves
chopped parsley to serve

1. Boil the meat in clean water until it foams. Remove the foam and reduce the heat. Add the peppercorns, bay leaf and marjoram. Let the meat simmer until very soft.

2. Heat the oil in a pan, sauté the onion with the carrot with a little salt, then add the tomato sauce. He suffocates a little more and then goes out. Do not overcook.

3. When the meat is cooked, add the mixture from the pan, the potatoes and the rest of the chopped vegetables. If necessary, add more water. Season the soup with salt and pepper and bring to a boil. Let simmer for about 25 minutes.

4. Towards the end, add the beans to the veal soup and cook for another 5 minutes. Turn off the heat and add the parsley.

The recipe for beef and bean soup will be especially appreciated in the cold autumn-winter season when we want a comfortable and warm food. My husband and I usually serve it with hot peppers for an intense and super tasty taste.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.