Source: Angelika Heine, AdobeStockIt might seem impossible to quickly prepare bean soup. Beans need to be soaked first, and then they take a long time to cook. But there's a great way to save time – stock up on soup bases in advance. We offer you 8 of the best recipes for such winter preparations!
1. Bean Soup with Vegetables and Apple Cider Vinegar for Winter
Source: AdobeStockGrate fresh tomatoes or use canned tomatoes in their own juice.
You will need: 1 kg beans, 1.5 kg bell peppers, 1.5 kg carrots, 1.5 kg onions, 3 liters grated tomatoes, 2 celery stalks, 1 head garlic, 300 ml vegetable oil, 100 ml apple cider vinegar, 150 g sugar, salt, spices.
Preparation: Soak the beans overnight and boil until tender. Chop all vegetables and garlic. Heat oil in a pot and sauté the onion until translucent. Add garlic, and after 2 minutes, add carrots. After 10 minutes, add tomatoes, sugar, salt, and spices.
Bring to a boil and cook the preparation for 20 minutes. Add bell pepper and celery, and cook for another 20 minutes. Then add the beans, simmer everything together for 30 minutes, and finally pour in the apple cider vinegar. Seal the resulting bean soup in sterilized jars.
2. Bean Soup with Bell Pepper for Winter
Source: AdobeStockWorks equally well with both white and red beans.
You will need: 500 g beans, 500 g tomatoes, 500 g bell peppers, 500 g carrots, 500 g onions, 100 ml vegetable oil, 0.5 tsp vinegar essence, 2 tbsp sugar, 1 tbsp salt, spices.
Preparation: Soak the beans overnight and boil until half-cooked. Grate carrots, chop onions with bell peppers, and pass tomatoes through a meat grinder. Sauté onions in oil until translucent directly in the pot. Add the remaining vegetables, bring to a boil, and simmer for 20 minutes over low heat, stirring.
Then add beans, salt, sugar, and spices. Bring to a boil again, cook for another 15 minutes, and pour in the vinegar essence. Seal the bean soup in sterilized jars for winter.
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3. Bean Soup with Tomatoes and Hot Pepper for Winter
Source: AdobeStockA more piquant recipe for a hearty homemade preparation.
You will need: 500 g beans, 1 kg tomatoes, 1 kg carrots, 250 g onions, 2-3 hot red peppers, 1 head garlic, 200 ml vegetable oil, 100 ml vinegar, 100 g sugar, 1.5 tbsp salt.
Preparation: Soak the beans overnight, rinse, and put them in a pot. Blend tomatoes into a puree, pour over the beans, and add a little water if necessary. Bring to a boil.
Chop onions with carrots and hot peppers. Add vegetables, sugar, and salt to the tomato preparation, pour in oil, mix, and simmer for 40 minutes over low heat. Pour in vinegar, add garlic, and simmer everything together for the same amount of time. Seal the soup in sterilized jars.
4. Bean Soup with Potatoes for Winter
Source: AdobeStockA fully prepared soup that can even be taken on a hike.
You will need: 1 kg cooked beans, 1 kg potatoes, 500 g carrots, 500 g onions, 1 bunch herbs, 1 head garlic, 4 tbsp tomato paste, 4 tbsp vinegar, 100 g sugar, 40 g salt, 1 liter water.
Preparation: Boil beans and potatoes in advance until tender. Peel and dice the cooked potatoes. Chop onions, grate carrots, and chop herbs. If desired, sauté onions with carrots.
Bring water to a boil and dissolve tomato paste, sugar, and salt in it. Arrange all ingredients with garlic and herbs in sterilized jars. Pour vinegar into the boiling tomato filling, pour it into the jars, and seal the soup for winter.
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5. Bean Soup with Zucchini for Winter
Source: AdobeStockIf desired, you can add other vegetables or mushrooms.
You will need: 600 g beans, 1.5 kg tomatoes, 600 g carrots, 2 zucchinis, 6 bell peppers, 400 g onions, 4 garlic cloves, 4 tbsp vegetable oil, 4 tbsp vinegar, 2 tbsp salt, 2 tsp sugar.
Preparation: Soak the beans overnight and boil until tender. Blend tomatoes into a puree, and chop the remaining vegetables as for soup. Sauté onions and garlic in vegetable oil.
Boil the tomato puree, add the sautéed onions, and cook for 20 minutes. Add the remaining vegetables, and after another 15 minutes, add beans, salt, sugar, and spices. Simmer everything together for another 10-15 minutes, pour in vinegar, and seal the soup in sterilized jars.
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6. Bean Soup with Tomato Juice for Winter
Source: AdobeStockWe recommend using homemade tomato juice without unnecessary additives.
You will need: 1 kg beans, 1.5 kg onions, 1.5 kg carrots, 1.5 kg bell peppers, 3 liters tomato juice, 1 cup vegetable oil, 50 ml vinegar, 80 g salt, 200 g sugar.
Preparation: Boil beans in advance. Chop and sauté onions in vegetable oil directly in the pot. Pour in tomato juice, add salt and sugar, bring to a boil, and add chopped carrots. After 15 minutes, add bell peppers, and after another 15 minutes, add beans. Cook everything together for about 30 minutes over low heat, pour in vinegar, and seal the soup in sterilized jars.
7. Rassolnik with Beans for Winter
Source: AdobeStockAn interesting recipe for classic rassolnik – try it when you get a chance.
You will need: 250 g beans, 4 pickled cucumbers, 150 g onions, 150 g carrots, 4 tomatoes, 80 ml vegetable oil, 2 tsp vinegar, 100 ml water, 2 tsp sugar, 1 tsp salt.
Preparation: Soak the beans overnight and boil until half-cooked. Slice onions into feathers and sauté them in oil until translucent, add chopped carrots and pickled cucumbers. Also, pour in tomatoes blended into a puree.
Add beans, salt and sugar, pour in water, and bring everything to a boil. Simmer the rassolnik for 30-40 minutes, and at the very end, add vinegar. Seal the rassolnik with beans in sterilized jars.
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8. Borscht with Beans for Winter
Source: AdobeStockAnother excellent option for preserving soup in jars with added beans!
You will need: 800 g beets, 400 g cabbage, 1.5 kg tomatoes, 800 g bell peppers, 600 g beans, 400 g carrots, 200 g onions, 100 ml vegetable oil, 100 ml vinegar, 4 tbsp sugar, 3 tbsp salt.
Preparation: Soak the beans overnight and then boil until tender. Blanch tomatoes with boiling water, peel them, and blend until smooth. Pour vegetable oil into the resulting tomato puree and bring to a boil. Then add grated beets and cook for 20 minutes over low heat, stirring.
Add chopped onions, grated carrots, and shredded cabbage. Cook for another 10 minutes, then add sliced bell peppers, beans, salt, and sugar. Cook the borscht for the last 15-20 minutes, but add vinegar 5 minutes before the end of cooking. Seal the preparation in sterilized jars.