Canned bean soup with meatballs. Bean and meatball soup recipe. Calorie content and cooking time
Cooking instructions
40 minutes Print
1. Cut the meat into cubes. Soak the loaf in milk. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.
2. Grind the meat through a meat grinder, preferably twice: the minced meat will be more tender. Tool Electric meat grinder A good meat grinder is powerful, stable and not too noisy. Other handy applications are the “reverse” function, which allows you to scroll stuck pieces in the opposite direction, different attachments and overheat protection. According to the test results published in the 12th issue of the Afisha-Food magazine, the Kenwood MG 510 meat grinder turned out to be a good option.
3. Place the parsley leaves into a blender and squeeze the garlic into it. Grind. Blender tool Any blender can handle turning soup into puree. Be it Braun, or Bosch, or Kitchen Aid. This is still not grinding ice. The main thing is that the jug is glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to make puree directly in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their results are more tender.
4. Into the twice-ground minced meat, also pass through a meat grinder 1 onion and a loaf of bread squeezed out after milk. Tool Mechanical meat grinder It is possible to make several kilograms of minced meat in a mechanical meat grinder, but, especially if you are not used to it, this can lead to a dislocated shoulder. However, if large-scale tasks are not required, it is not so bad - at least it takes up much less space than any electric one.
5. Add greens from the blender (no need to grind them). Mix thoroughly, preferably with your hands. Salt and pepper. Mix again.
6. Chop the remaining onions. Cut the entire white part and a couple of green leaves of the leek into rings.
Crib How to cut onions
7. Cut the carrots into small cubes. Also chop the celery.
Crib How to prepare celery stalks
8. Heat olive oil in a saucepan and add all the chopped vegetables. Cook over medium heat until soft, 2-3 minutes. Do not fry!
9. Then add thyme leaves and bay leaves to the pan. Pour in 1.5 liters of hot water, bring to a boil, reduce heat and continue cooking.
10. Meanwhile, drain the juice from the beans. Add canned tomatoes and beans to the soup.
11. Make small balls of minced meat, the size of a walnut. For convenience, put them on the board. It is better to periodically wet your hands with cold water - this way the minced meat will not stick to your hands.
12. As soon as the soup boils, add all the meatballs. Cook for another 5 minutes. As soon as the meatballs float, the soup is ready.
13. On plates! Serve with whole grain toast. Bon appetit!
We would classify the first course offered for cooking – soup with meatballs and canned beans – as “quick soups”, since it takes about half an hour to sell such a dish. The main condition for speed and the desired taste is that the minced beef from which we will make meatballs must be prepared in advance (meaning defrosted), and canned beans are used without adding tomato sauce. We will “intensify” the taste of the soup with a meat cube. A step-by-step recipe with photos will show all the intricacies of preparing a simple but very tasty bean soup with meatballs and potatoes.
Ingredients:
- minced beef – 300 g;
- water – 2 l;
- potatoes – 4-5 pieces (depending on the size of the root crop);
- carrots – 1 pc.;
- red beans in a jar – 200 g;
- salt - according to preference;
- meat cube – 1-2 pcs.;
- fresh greens - to taste.
How to make soup with meatballs and canned beans
To start cooking, fill the pan with water and put it on the stove to boil. At the same time, while we wait for the water to boil, wash the potatoes to remove any possible contamination, then clean the tubers. Cut into medium cubes (slices). Place the potato slices in boiling water, adding a little salt.
While the vegetables are cooking, make small meatballs from the cooked and thawed beef. The minced meat should be salted a little (you can add a pinch of ground black pepper). Add the prepared meatballs to the almost finished potatoes. Add a meat cube for taste.
Place the canned red beans on a sieve and wash off the juice from the beans under cold water. Add the washed beans to the soup about 5 minutes before it is fully cooked.
The beans are ready. All that remains is to diversify it with chopped herbs (for us it’s parsley).
Serve in portions with fresh bread or croutons.
I'm sure all eaters will like it delicious and quick. Enjoy your meal everyone!
Chapter: Seasoning soups Cuisine: Russian Servings: 4-6 Cooking time: 45 min
Add to cookbook Print recipe Soups with meatballs are good not only for their taste, but also because they cook quickly - almost like stew. The beans in this soup are dry, but you can also cook them with canned ones.
Ingredients
- 120-140 g white beans
- 250-300 g minced meat
- 1 onion
- 1 carrot
- 3-4 potatoes
- salt pepper
- some green onions for serving, other greens
- bay leaf - optional
- 2-3 tbsp. spoons of vegetable oil
Cooking method
The beans, soaked for several hours, are set to cook - this takes about half an hour. Pour 1.6-2 liters of water into the pan. When the beans are almost ready, add the diced potatoes.
In a frying pan heated with oil over medium heat, add grated carrots and finely chopped onions. Stirring occasionally, saute the vegetables for 8-10 minutes until the carrots are soft.
Place small meatballs made from minced meat with salt and pepper into a pan with almost ready potatoes. Salt and pepper the soup.
After 5-6 minutes, add the vegetable dressing from the frying pan, cook the soup under the lid over low heat for 5-6 minutes.
This time we didn’t make meatballs - they were ready-made, frozen, in the freezer. This is very convenient - you can take them out and cook them at any time, without even defrosting them.
If you are cooking with beans from a can, place them in the pan immediately after the meatballs.
Delicious and quick soup with canned white and red beans is an excellent option for a healthy and healthy lunch. The meat component of the soup is meatballs made from lean beef. Onions, carrots and celery stalks perfectly complement and add lightness to the soup. Soup with meatballs and beans of two colors turns out unusually bright, thanks to a variety of ingredients. Nutritional value of bean soup (100 g): 42 kcal, proteins - 3.5 g, fats - 1.5 g, carbohydrates - 4 g.
Ingredients:
To prepare the soup we will need:
lean ground beef - 400 g, canned red beans - 1 can, canned white beans - 1 can, onions - 200 g, carrots - 200 g, chicken egg - 1 pc., celery stalks - 200 g, salt, pepper, water - about 1.5-2 liters.
Preparation:
First, let's prepare the meatballs. Mix ground beef with chicken egg, add salt and pepper to taste.
Roll the resulting minced meat into small meatballs (to prevent the minced meat from sticking to your hands, wet your palms in cool water).
Now let's do the vegetables. Cut the onion into half rings. Cut the carrots into small cubes.
Cut the celery stalks into thin slices.
Open the jars of canned beans and rinse the beans with cold water in a colander. Of course, it is healthier to use boiled beans yourself, but this will greatly increase the cooking time of the soup.
We proceed directly to cooking the soup. Place the prepared meatballs into boiling water and cook for 10 minutes. Add salt and pepper to taste.
Then add onions and carrots, cook the soup for another 7-10 minutes.
Add stalked celery to the soup and cook the soup for another 5-7 minutes.
Lastly, add red and white beans to the soup. Canned beans are already ready to eat, so after adding the beans, we cook the soup for just a few minutes so that all the ingredients combine in the soup, exchanging tastes and aromas.
Soup with meatballs and beans is ready! Bon appetit :)
| Product | Product weight (grams) | Price per kg of product (rub) | Kcal per 100 g of product |
| Minced beef lean | 400 | 350 | 132 |
| Bulb onions | 200 | 30 | 41 |
| Carrot | 200 | 40 | 32 |
| Chicken egg | 50 | 150 | 157 |
| Canned white beans | 250 | 200 | 87 |
| Canned red beans | 250 | 200 | 99 |
| Celery | 200 | 160 | 13 |
| Water | 1500 | — | — |
| Total: | 3050 | 300 | 1245 |
| Serving (100 g) | 100 | 10 | 42 |
| Proteins (grams) | Fat (grams) | Carbohydrates (grams) | |
| A portion | 3,5 | 1,5 | 4 |
Bean soup with meatballs can, in principle, be divided into two components. To put it simply, it’s bean soup and meatballs. What is more important, what is more useful and what wins is primarily a debatable question. Each ingredient plays its own special role. Why special? Boil beans in water. It won’t even be porridge, but something incomprehensible. But, if you cook it, even if not in a fatty broth, it will be a completely different option. And if you add common vegetables to this broth, you will get a complete soup with legumes. And there is no need to talk about the benefits of legumes. Unfortunately, modern cooking on an industrial scale thinks about money, but not about people. And therefore, the most delicious, best, healthiest dish is the one you prepare with your own hands. But returning to our recipe, I would like to note that the addition of meat balls (meatballs) greatly increases the calorie content, taste, and whatever one may say, a bowl of such soup turns out to be more satisfying than just a vegetable stew. Although, I can be reproached by those who worship diet and low-calorie foods.
In the culinary arts, there is complete democracy. Therefore, there are many variations of the same dish, with minor changes and additions. The main thing is that you and your family like them. I have meatballs made from lean meat. Chicken breast has always been considered the best product for such low-calorie dishes.
If for some reason you prefer a leaner soup, use water instead of broth. The soup will immediately become leaner, but no less tasty. Believe me, those who watch their figure and those who prefer dietary dishes will like it.
We make meatball and bean soup with chicken broth and vegetables. We use dry white beans; if you want to cook a similar soup and not spend a lot of time, but the beans require quite a lot of time to prepare, then use canned beans.
Ingredients
- chicken broth – 1.5 l;
- dry beans – 1.5 tbsp.;
- potatoes – 2 pcs.;
- carrots – 1 pc.;
- onions – 2 pcs.;
- sunflower oil – 20 ml;
- chicken fillet – 300 g;
- salt - to taste.
Preparation
Before we start processing vegetables, I want to immediately note that beans and beans are different. And of course, I always soak it before cooking. As a rule, at night, add water so that it covers the beans. 
And so, after soaking, the swollen beans must be placed in a pan. Fill with water or, as I do, with broth. Place on medium heat and cook until almost done. 
After this, we will begin processing the vegetables: we clean the carrots, after thoroughly washing them, as well as the onion. Accordingly, finely chop the onion and carrots as you please, but finely. You can, like me, in circles or halves. And then, put all this in a frying pan with oil (naturally vegetable). I use sunflower. 
Simmer the onions and carrots in a frying pan for 7-8 minutes over low heat. 
Peel the potatoes, wash and cut into cubes. 
Add to the pan.
Also add carrots and onions to the soup.
Prepare the minced meatballs. Peel the onion. Wash the chicken fillet. Pass the fillet and onion through a meat grinder.
Add salt and mix thoroughly.
Form small balls - meatballs - from the prepared minced meat.
Place meatballs into simmering soup. Salt it to taste.
Advice. If you want to cook soup with canned beans, then add them at this stage, they are already boiled and do not need to be cooked for a long time. You can use both white and red beans, incl. in tomato sauce. 
Cook the soup until all ingredients are ready. 
A very tasty and satisfying soup with beans and meatballs is ready. Serve for lunch. 
