Ingredients for Making Red Bean Soup
Stage One Products:
- Purified water 5 cups (1 liter 250 milliliters)
- Red beans 2 cups (360 grams)
- Laurel leaf 2 pieces
- 1/2 teaspoon salt
Stage Two Products:
- Onions 1-2 pieces
- Celery (root) 1/2 part
- Carrot 1 piece
- Parsley (root) 1 piece
- Potato 1 piece (large)
- 4 cloves of garlic
- Olive oil 2 tablespoons
- 1/2 teaspoon salt
- Broth (meat or vegetable) 1 cup
- Lemon juice 1 teaspoon
- Cumin (dried and ground) to taste
- Red pepper (ground) to taste
- Main ingredients: Beans, Potatoes, Onions, Carrots
- Serving 6 servings
- World Cuisine
A glass (250 milliliters), a deep bowl, a deep non-stick pan with a lid (capacity 4 liters), a teaspoon, a stove, a kitchen knife, a cutting board, a bowl, a slotted spoon, a wooden kitchen shovel, a soup ladle, a deep plate.
Making red bean soup:
Step 1: prepare the beans.
First of all, we sort out the beans and remove any litter. Then pour it into a colander, rinse thoroughly, transfer to a deep bowl, fill it with ordinary cold running water, so that it is 4 times the volume of beans, and leave them in that form on 6-8 hours at room temperature. If you are going to cook the beans the next day, you can put it in the refrigerator and instruct 12 hours from evening to night, this will make them softer and cook faster.
Step 2: cook the beans.
After the required time has passed, after the beans have absorbed most of the liquid, we discard them again in a colander, rinse them again and transfer to a deep saucepan. Then fill them with the right amount of purified water, you will need 5 glasses, but the amount can be increased to 6 if you want the soup to be more liquid.
Next, put the beans on medium heat and add a couple of laurel leaves to it, as well as 1/2 teaspoon of salt. After boiling, using a slotted spoon, remove white foam from the surface of the bubbling liquid. Then reduce the heat to a low level and cook the beans approximately 1 hour until soft, but at the same time not to boil!
Step 3: prepare the vegetables.
Meanwhile, with the help of a sharp kitchen knife, peel all the vegetables indicated in the recipe. We rinse them under cold running water, dry them with paper kitchen towels, take turns putting them on a cutting board and continue preparation.
We immediately cut the potatoes into slices up to 1.5 centimeters in size, send them to a bowl of cold water and leave them there so that they do not darken before use. Shred the carrots and parsley root with half rings 5-7 mm thick. Cut celery and onions into cubes up to 1 centimeter. We cut the cloves of garlic into small thin plates or pieces of arbitrary shape.
Step 4: bring the soup to full readiness.
When the beans are boiled, remove the bay leaves from it and proceed to the final stage of preparation. We put on a medium fire a clean deep pan with a non-stick bottom and pour olive oil into it. A few minutes later, when the fat is heated, we send there chopped potatoes, carrots, onions, as well as celery root and parsley.
Season them with half a teaspoon of salt and simmer the resulting mixture 10 minutesstirring occasionally with a wooden kitchen spatula.
Then we add garlic, caraway seeds, red ground pepper there and cook still 2 minutes, without stopping to interfere.
After that, we transfer the boiled beans along with the liquid into the pan.
And pour a glass of vegetable or meat broth.
We fill the almost ready soup with a teaspoon of lemon juice and again mix everything until a homogeneous consistency. Next, reduce the heat to a small level and cook the first hot dish under a covered lid. 15 minutes.
Then turn off the stove, let the aromatic dish brew 7-10 minutes, using a ladle, pour it in portions on deep plates and serve to the table.
Step 5: serve red bean soup.
Red bean soup is served hot as the first main course to the dining table. It is poured in portions on plates, decorated with sprigs of fresh greens of dill, parsley or cilantro, optionally supplemented with sour cream or cream and served with fresh bread. Tasty, satisfying and inexpensive! Enjoy it!
Enjoy your meal!
- in the same way you can cook white bean soup, but after 6-8 hours of soaking it is cooked less - 50 minutes;
- if desired, vegetables can be stewed in a pan, then added to the pan with beans, dilute everything with broth and then cook the soup as described in the recipe;
- a set of spices is not essential, use any others that season the first hot dishes;
- A great substitute for olive oil - sunflower or cream, and natural lemon juice - concentrated, canned.