Canned Bean Cream Soup

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I cook canned bean cream soup when I don’t have time to prepare a complicated first course, but I really want to eat a plate of hot soup. It takes a total of approximately 20 minutes to cook dinner. Even those not sophisticated in the kitchen sciences, representatives of the stronger sex can cook this simple, satisfying and healthy first course from available products. If there are no vegetables among the stocks, for example, zucchini, then replace the zucchini with carrots or celery, in extreme cases, add more onions and potatoes. It is important to finely chop the products so that they cook quickly, and grind the prepared vegetables well to achieve a creamy consistency.

For this soup, be sure to brown toast with white bread or make croutons from a long loaf - these are the most delicious additions to mashed soups.

Time for preparing: 20 minutes
Servings Per Container: 4

Ingredients for Canned Bean Cream Soup

1 liter of chicken stock;
200 g zucchini;
200 g of potatoes;
300 g canned white beans;
100 g carrots;
100 g onions;
1 bouillon cube;
vegetable oil, salt.

A method of preparing a cream soup of canned beans

Peel the potatoes, cut into small cubes, put in a soup pot.

Young zucchini zucchini, along with the skin, shred in thin strips, put in a pan to the chopped potatoes. If you are making soup from a mature zucchini, you need to peel it and remove the seeds.

Add the taste enhancer - broth cube to the chopped vegetables.

Pour the finished chicken broth into the pan, put on the stove, bring to a boil and cook until the vegetables are ready for about 10-12 minutes. If there is no broth, then pour boiling water and put another 1 broth cube.

We pass the carrots with onions, while the potatoes with zucchini are cooked.

We heat the refined vegetable oil, add the finely chopped onions, then, when the onions become transparent, put the diced carrots.

Put sautéed vegetables in soup, cook everything together for another 5 minutes.

We throw the beans on a sieve, carefully rinse under the tap to wash off all preservatives. We put the washed beans in a pan, bring to a boil, and after 2-3 minutes remove from the stove.

We grind the ingredients to a cream-like state with a submersible blender or with the help of a food processor, salt to taste, if necessary.

If you are unable to use electric kitchen appliances for making mashed soup, then wipe the vegetables through a fine sieve.

Serve cream soup of canned beans to the table with croutons of white bread and fresh herbs. Enjoy your meal!

Cook fast and tasty!

By the way, if you want to cook lean bean soup, a recipe with a photo will come in handy in this case too. Just use chicken broth instead of chicken stock and don’t add a cube of stock.

Always add legumes to the lean menu and vegetarian dishes - a natural treasure of vegetable protein, which our body needs at a time when for some reason you refuse animal products.