Soup with beans and sausages. Bean soup with sausages Bean soup with sausage: preparation

Soup is a dish that many people associate with some nutritional need: to maintain good digestion, and we often hear in childhood that we need to eat soup to be healthy and strong. However, a truly delicious soup will be simply a pleasure, and on the pages of our culinary blog we will teach you how to prepare simple and at the same time masterpiece-tasting first courses and tell you. One of these first courses was bean soup with sausage, the preparation of which is nothing simpler, but it is very tasty!

Bean soup with sausage: ingredients

• A can of canned red beans in their own juice
• 2-3 potatoes
• 150 gr. any and your favorite sausage
• 1 small onion
• 1 clove of garlic
• 1 carrot
• Vermicelli or tonka noodles
• Vegetable oil
• Bay leaf, spices, salt and herbs

Bean soup with sausage: preparation

If you decide to cook bean soup with sausage with dried beans, then you should first boil them for about 3 hours, after soaking them for an hour in cold water. This is a little more complicated and labor-intensive than using canned beans, but it’s up to you.

Peel the potatoes and cut into cubes. Place the potatoes in a pan with water and leave to cook. No salt yet. Meanwhile, cut the onion into cubes and fry it in a frying pan with vegetable oil. Add finely chopped garlic there and, when the onion is browned, throw in the carrots, grated on a medium grater.

Next, add finely chopped sausage, frankfurters or your other favorite sausages, or those that are in the refrigerator at the time of cooking.

We send the finished golden fry into the broth with potatoes, having first tasted its readiness (that is, the potatoes). By the time you start frying, it should already be boiled.

By the way, there is nothing better than boiled potatoes in soup, and nothing worse than undercooked ones. Remember this nuance!

As soon as you put the frying in the future bean and sausage soup, we prepare the beans themselves. To do this, salt the juice from the jar and shake the beans into a colander and leave to drain. At this time, prepare the pasta. Ideally, this is homemade noodles, you can also use spaghetti or pasta stars for soup - you decide what you like best. If you take homemade noodles or spaghetti, that is, long pasta, they should be broken two or three times.

Let's take care of preparing the beans in advance - soak them in cold water at least 3-4 hours before the start of the main phase of culinary accomplishments, and boil them an hour before the action. By the way, the beans will thank us for soaking with faster cooking and a richer amount of nutrients that our body can absorb.

Another, but already amusing, feature of this soup is the slicing. We have a “dimensional guide” in the form of a bean. We need to focus on the size of these beans when we chop the ingredients. Cut the potatoes first.

Next we’ll chop the carrots, and then it’s not far to the sausages.

Heat vegetable oil in a thick-bottomed saucepan. We need to fry the potatoes, carrots and sausages on it for a little bit – 5-6 minutes.

Pour a small amount of water - so that the vegetables and sausages are simply covered with it - into the pan and cook its contents for 15 minutes over medium heat.

Finally, add the completely boiled beans without boiling to the vegetables and sausages, add more water so that we get the soup of the desired thickness. Bring to a boil and cook until the potatoes are ready. If it is already cooked, then simply let the water boil and remove the pan from the heat.

We salt the soup carefully, since our sausages are already salted. Pour into plates, decorate with aromatic herbs, croutons, or homemade donuts and serve the soup to the table. Bon appetit!

Beans themselves are a fairly satisfying ingredient, so bean soup is often prepared with water, that is, no meat products are added so as not to burden your stomach. But at the same time, the soup based on just beans turns out to be a little bland in taste. Therefore, it is often supplemented with mushrooms or sausages. By adding milk sausages, you will get a soup with a richer taste and aroma.

The recipe for bean soup with sausages uses dry beans, which are boiled in advance until tender. If you use a canned product, then it will take 30 minutes to prepare the soup.

Soak the beans in water for 6 hours in advance to speed up the cooking process.

Then put it to cook in a new portion of water until fully cooked. At the end of the process, lightly salt the water.

Peel the potato tubers from the top layer, rinse, cut into cubes or strips.

Place a suitable size pan of water on the stove. After boiling, season the water with salt, throw in a bay leaf, then add chopped potatoes. At the same moment, place the boiled beans in the water, ridding them of liquid.

Remove the top layer from the root vegetables, chop the onion into squares, and chop the carrots into large strips using a grater. Transfer the vegetables to a heated oiled frying pan. Fry them together for 2 minutes, setting the heat to medium. Stir the sauté periodically with a spatula.

Free the sausages from the cellophane film, cut into slices of equal thickness, and place in a frying pan with the carrots and onions. Fry the sausages and vegetables for another 3 minutes.

Next, add tomato paste to the pan with the contents, add spices. In order for the paste to be better distributed among the products, pour in a small amount of water.

Keep the mixture on moderate heat for a few more minutes, covering it with a lid so that the tomato does not splatter.

When the potatoes are soft, transfer the tomato mixture from the frying pan into the soup and cook for 5 minutes. If necessary, add more boiling water to achieve the desired thickness of the soup. Taste the soup to determine the missing spices. Finally, throw in the chopped herbs, bring the soup to a boil, and remove from the heat.

Let the bean soup with sausages sit for 10 minutes, then pour into bowls.

Very tasty and beautiful soup.
Typically, dry beans are pre-soaked for several hours. But I know a way to cook beans that doesn't require soaking.
Place the beans in a saucepan, add 1-2 liters of water and put on fire.

When the water boils, cook the beans for 2-3 minutes, then remove from the heat and drain the beans in a colander.


Rinse the beans in a colander under cold running water, then return to the pan.

Add 2.5 liters of water.

Start cooking the soup from now on.
Salt the water. Bring the beans to a boil again, reduce the heat so that the boil is not vigorous and cook the beans for 20 minutes.

Peel the potatoes and cut into cubes.

Grind the carrots and cut the onion into small cubes.

Place in a frying pan, add vegetable oil and fry over medium heat for 8-10 minutes, stirring occasionally.


Cut the tomatoes into small cubes, along with the skin and pulp. Cut the garlic into thin slices.


Add tomatoes and garlic to the pan with carrots and onions.

And simmer the vegetables together for another 8-10 minutes.


Finely chop the fresh dill.

Cut the sausages into slices and lightly fry with one tablespoon of vegetable oil.


Once the beans have cooked for the required 20-25 minutes, add the potato cubes into the soup.


Cook the potatoes in the soup for exactly 10 minutes after boiling. The readiness of potatoes depends on their variety. But it’s easy to check for readiness - scoop up a piece of potato with a spoon and press on it with the blunt side of a knife. If it easily breaks into two, it means it’s ready.

Dip fried vegetables (carrots, onions, tomatoes, garlic) into the soup.

Bring to a boil.
Then add the fried sausages to the soup.

Bring to a boil again and immediately remove the pan from the heat.

Add dill and bay leaf.

Cover the pan with a lid and leave for 15-20 minutes.

Then stir and pour into bowls!