White bean puree soup with celery. Tomato soup with celery and beans

Bean soup is nutritious and delicious. Beans give the soup a special broth, so they like to add them to all soups, borscht and roasts. Bean soup with tomatoes and celery can be cooked in meat broth, but it turns out no less tasty in vegetable broth. Vegetable bean soup is rich in protein, making it great for vegetarians or fasting people. It is better to use beans already cooked or canned, so the soup will cook faster. But you can also just soak the beans before cooking in water overnight to cook a little faster. will be a great addition to soup for lunch.

Celery Bean Soup Ingredients.

Beans - 500 g
Onions - 2 pcs.
Carrots - 1 pc.
Celery, root - 50 g
Celery, stem - 1 pc.
Bulgarian pepper - 1 pc.
Tomatoes - 2 pcs.
Tomato paste - 2 tablespoons
Garlic - 2 cloves
Salt, bay leaves, ground red and black pepper, fresh herbs
Vegetable oil for frying

How to cook celery bean soup.

1. Peel and dice onions, carrots and celery. Fry on vegetable oil in a saucepan for 5 minutes. Peel and chop the Bulgarian pepper. Dice the tomatoes.
2. Add tomatoes and tomato paste, pepper and chopped celery stalk to vegetables and simmer for 10 minutes under a lid. Add 2 tbsp. water or broth and beans. Cook over low heat for 40 minutes. If the beans are canned or boiled, 15 minutes is enough.
3. Then add 2 liters of cold water to the soup, add salt, pepper and bay leaf and bring to a boil.

Serve herb soup.

Bon Appetit!

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The author of the recipe Natalia Seledtsova

Hearty vegetable soup with beans, celery and bell peppers: thick, rich, aromatic and very, very tasty! In winter, it perfectly warms and nourishes, be sure to try to cook beans in soup in this particular version!

By the way, if you love bean soups, here's a popular Greek soup that also includes aromatic celery and seasonal vegetables.

In order to make lean vegetable soup, we need:

• 0.5 cups of any kind of beans
• 1 medium carrot
• 1 onion
• 1 bell pepper
• 1/8 white cabbage
• 2-3 stalks of celery
• fresh herbs or avocado for garnish
• salt pepper

Bean soup with celery

Pre-soak the beans, preferably overnight (so the cooking time of the beans will be halved). Boil until tender. Put the cooked beans on a separate dish.

Grate carrots or chop into thin strips. Cut the onion into small cubes. Cut the bell peppers into "sails" or into thin strips, like carrots. Celery stalk - finely chop the cabbage into rings.

Fry onions, carrots and celery in vegetable oil for 2-3 minutes.

Bring the broth that remained from the boiled beans to a boil.

Add all remaining vegetables: bell peppers and cabbage. Boil vegetables until tender. Salt and add the beans to the vegetable broth.

As soon as the vegetable soup with beans is ready, remove from heat, cover and let it brew for 5-10 minutes, so the soup will become even more aromatic!

When serving celery soup with beans, sprinkle with fresh herbs. You can also cut ripe avocados into small slices and place them in the soup on top of vegetables and herbs.

Do you like beans recipes? Hearty and delicious recipe warm will undoubtedly please you!

Bon Appetit!

I would like to bring to your attention tomato soup with celery and beans. It is very simple and healthy recipe delicious tomato soup. I'll make a reservation right away that you can cook this soup either on water (then you get a vegetarian version) or on broth - meat or chicken, whoever likes what better. We will cook in water, this version of the preparation of tomato soup with celery and beans and I will describe below.

Products you need to make the soup:

• Carrots - 1 pc, medium in size
• Potatoes - 2-3 tubers
• Celery - 3-4 petioles
• Onion - 1 onion
• Canned white beans - 1 can (370 - 400 gr)
• Tomato paste - 1 cup (200 ml)
• Salt to taste
• Vegetable oil - about 2 tablespoons
• Fresh parsley and celery.

Cooking tomato soup with celery and beans

• Wash and peel vegetables. Cut the carrots and onion into small cubes.
• Heat oil in a saucepan and simmer onions and carrots on it.
• Then add thinly chopped celery stalks and continue to fry over medium heat for a few minutes, stirring occasionally.
• Pour in the tomato paste and simmer a little under the lid.
• While the vegetables are stewing with tomato paste, cut the potatoes into small cubes.
• Add potatoes to vegetables and cover with hot water (or broth).
• Boil tomato soup over low heat for several minutes, add canned beans.
• Let it boil, season with salt to taste. If you cook the soup in broth, then at the end you can add pieces of boiled meat or chicken to the pan.

The finished soup will be tastier and more aromatic if you let it brew for 10 minutes before serving. Sprinkle tomato soup with celery and beans poured into bowls, sprinkle with finely chopped celery and parsley.

Bon Appetit!