How long to cook creamy bean soup?

How to cook bean soup

Per pan 2 liters
White beans – 300 grams
Onions – 2 medium heads
Carrots – 2 pieces (medium)
Tomato paste – 100 grams
Garlic – 3 cloves
Parsley – 5 sprigs
Ground black pepper – half a teaspoon
Salt – 1 teaspoon
Olive oil for frying – 3 tablespoons
Butter – 40 grams
Water – 2 liters

How to cook bean soup
1. Rinse 300 grams of dry white beans under running water and pour into a saucepan.
2. Add 1 liter of cold water to a pot with beans, leave for 8-12 hours.
3. Peel and finely chop 2 onions.
4. Wash, peel and cut into small cubes 2 carrots.
5. Peel and finely chop 3 garlic cloves.
6. Wash and finely chop 5 sprigs of parsley.
7. Pour 3 tablespoons of olive oil into a frying pan, heat over medium heat for 1 minute.
8. Add onions, carrots and garlic, 100 grams of tomato paste to the pan and fry for 5 minutes, stirring occasionally.
9. Drain the water in which it was soaked from the soaked beans, then add 1 liter of fresh cold water to the pan with the beans and put on medium heat.
10. After the water boils, reduce the heat and cook the beans for 40 minutes without a lid.
11. Add fried onions, carrots, garlic to the pan, cook for 20 minutes.
12. Add 1 teaspoon of salt, mix, turn off the heat.
13. Cool the contents of the pot for 5 minutes, then grind with an immersion blender and heat the soup for 3 minutes with constant stirring.
When serving, add chopped parsley, a teaspoon of butter, ground black pepper to each plate with bean soup-puree.
See more soups , how to cook them and cooking time!

Tasty Facts

– Garlic, petiole or root celery, sweet bell pepper, leek, parsley or parsnip root are added to the soup for frying vegetables.

– Sour cream is suitable for mashed bean soup, you can add croutons or croutons, dill and parsley, grated cheese, Cherry tomatoes to a bowl of soup.

– Different types of beans require different cooking times. The main sign of readiness is a burst shell and softening of the core of the bean.

– Calorie soup-puree from beans – 115 kcal / 100 grams.

– Store bean soup in the refrigerator for no more than 48 hours.