Soup with canned beans in tomato sauce

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook soup with canned beans in tomato sauce? Prepare the necessary ingredients. The composition of the products can be expanded by adding chicken or other meat, then the soup will turn out even tastier and more nutritious. If you just have canned beans (not in tomato sauce), then prepare a couple more tablespoons of tomato paste. Wash and peel the potatoes.

2. STEP 2

   

   Cut the potatoes into strips or cubes, place them in a saucepan, cover with water and put on fire. Cook the potatoes for about 10 minutes over medium heat from the moment the water boils. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot.

3. STEP 3

   

   Peel the onion and cut into small cubes.

4. STEP 4

   

   Wash the carrots, peel and grate on a medium grater.

5. STEP 5

   

   Pour vegetable oil into a frying pan and heat it. Read about how to choose the right oil in a separate article, link at the end of the recipe. Place the prepared carrots and onions on the heated oil. Fry the vegetables over medium heat, stirring constantly, until the onions are lightly browned and the carrots are soft. Add ground pepper and mix everything again.

6. STEP 6

   

   Add the roasted vegetables to the pan with the potatoes and cook the soup for about 10 minutes.

7. STEP 7

   

   Open a can of canned beans. If the beans are in tomato paste, then add them along with the sauce to the soup. If you just have canned beans, then add a couple of tablespoons of tomato paste to the soup. If necessary, add salt to taste. Cook the soup, stirring occasionally for about 5 more minutes from the moment it boils. Turn off the heat, cover the pan with a lid and let the soup sit for 10 minutes before serving. Bon appetit!

Comments on the recipe

Kate

13.12.2023

4.7

I think you will also like soup with canned beans, vegetables and tomato paste.

Natalia M

13.12.2023

4.5

It's time to cook soup for lunch, but I don't know which option to choose) I found this soup with canned beans on the website. I cooked it not in vegetable broth, but in meat broth. I had beef ribs. I boiled them for about an hour, and then added potatoes and frying. My onions are regular, not purple. By the way, I don’t really like using this onion; when cooked, it turns brown. I think it's better used in salads. But this is a matter of taste, of course) Using canned beans makes the task much easier and saves time, because... Cook raw beans for a long time. And ready-made beans are much tastier and more tender. There was no tomato option in the store, so I took it in its own juice. I washed the beans, I don’t like the brine. And instead of tomato, I added concentrated tomato paste, but after the potatoes were cooked, because the tomato makes them tough. It turned out to be a very tasty, rich soup. If you cook the broth in advance, the soup cooks very quickly! It is aromatic and tasty. I recommend!