Soups

Bean soup in a slow cooker


Ingredients for making bean soup in a slow cooker

  1. Fresh meat (beef, pork, chicken or turkey) 300 grams
  2. Pure cold cold water 1.5 liters
  3. Dry beans 1-1.5 multi-cup
  4. Medium size potato 2 pieces
  5. 1 medium carrot
  6. Fresh medium-sized tomato 1 piece
  7. 1 medium onion
  8. Tomato paste 1 tablespoon
  9. Salt to taste
  10. Ground black pepper to taste
  11. Ground red pepper to taste
  12. Ground paprika to taste
  13. Ground white pepper to taste
  14. Fresh parsley to taste
  15. Vegetable oil for frying dishes
  • Main Ingredients: Beef, Pork, Beans, Chicken
  • Serving 7 servings

Inventory:

Slow cooker, Tablespoon, Medium pan with a lid, Deep bowl, Multi-glass, Refrigerator, Cutting board, Knife, Plate - 4 pieces, Deep plate - 4 pieces, Fork, Sieve, Scoop, Tureen, Serving plates, Large grater, Wooden spatula

Cooking bean soup in a slow cooker:

Step 1: prepare the meat.


Rinse the meat thoroughly under running water and put it on a cutting board. We clean the component from veins, grease and films. Attention: no matter what meat you use, it must be thoroughly washed and prepared for further use, otherwise the broth may turn out to be tasteless and cloudy. We transfer the finished ingredient to the crock-pot.

Step 2: prepare the broth.


Pour clean water into the multicooker pan and set the "Stewing" or "Soup" mode. Cooking the broth for 2-3 hours. After the allotted time has passed, a signal will sound. We open the lid of the appliance, use a fork to get the meat and transfer it to a deep plate, and carefully pour the broth into a free pan. We cover the container with a lid and temporarily set aside to cool to room temperature. Attention: this whole process is best done in the evening, so that in the morning quickly cook the soup itself. In this embodiment, the cooled broth with meat must be put in the refrigerator.

Step 3: prepare the beans.


We spread the beans in a deep bowl and pour ordinary cold water. We put the container in the refrigerator for the whole night so that the component can be infused. Attention: this must be done, because the beans will be boiled faster, and most of the substances that usually cause gas in the stomach will go into the water.

After that, we transfer the beans to a sieve and thoroughly rinse under running water. While we are preparing other components, all excess liquid drains from our component. That is why we leave it for a while aside right in the sieve.

Step 4: prepare the carrots.


Using a knife, peel the carrots and rinse thoroughly under running water. Using a coarse grater, grind the vegetable on a cutting board. After that, we shift the carrot chips into a clean plate.

Step 5: prepare the onion.


With a knife, peel the onions from the husks and rinse under running water. We lay out the component on a cutting board and finely chop into small squares. Pour the chopped onion into a free plate.

Step 6: prepare the tomato.


We wash the tomato under running water and put it in a deep plate. Pour boiling water over the vegetable and drain the water through 2-3 minutes. This time will be enough to easily peel off.
Then put the peeled tomato on a cutting board and finely chop into pieces. The crushed component is placed on a clean plate.

Step 7: prepare the potatoes.


Using a knife, peel the potatoes and rinse thoroughly under running water. We lay out the component on a cutting board and cut into small squares or pieces of arbitrary shape. Put the chopped potatoes in a deep plate and fill with ordinary cold water so that it does not darken.

Step 8: prepare boiled meat.


We take the boiled meat from the refrigerator and transfer it to a cutting board. We cut the component into small pieces with a knife and put it on a clean plate.

Step 9: prepare tomato dressing.


Pour tomato paste and a couple of tablespoons of ordinary cold water into a free deep plate. Pour all the spices here and mix everything well with a tablespoon until smooth. We leave the finished gas station for a while aside.

Step 10: prepare the bean soup in a slow cooker.


Pour a small amount of vegetable oil into the multicooker bowl and set the “Baking” or “Frying” mode. After the oil warms up, pour the chopped onion into the container and fry it until transparent. Then we add carrot chips to the multicooker and continue to cook the onion until it is light golden in color, and the carrots until soft.

Now put the tomato slices in a pan of the electrical appliance and pour the tomato dressing. We mix everything well with a wooden spatula and continue to cook the dish. Vegetables should start to smell good and turn red. The roasting process will take approximately 25-30 minutes.

After the allotted time, put the beans, pieces of meat and potatoes into the multicooker. We take the broth out of the refrigerator and pour it to all the other ingredients. Now set the mode "Stew" or "Soup" and cook the dish for 1.5 hours. Attention: in 10 minutes until ready, salt the soup and mix with a spatula.

Step 11: serve the bean soup from the multicooker.


Using a scoop, pour the finished bean soup into the tureen, decorate with fresh herbs if desired and serve with deep plates at the dinner table. In addition to bread, children can be offered crackers, as they blend perfectly with such a dish.
Good appetite!

Recipe Tips:

- Such a soup can be prepared even in fasting, replacing the broth with plain water and removing meat from the ingredients.

- Smoked meats can also be added to bean soup: sausage, ribs, brisket and much more at your discretion.

- The aroma of soup can embellish chopped garlic. In this embodiment, it must be added to the slow cooker 10 minutes before the dish is ready.