Healthy nutrition should be tasty and bring pleasure. Fortunately, beans refers precisely to those products that have a beneficial effect on the human body, and at the same time have excellent taste. The beans are replete with vitamins, amino acids, gray and easily digestible protein. And the undoubted advantage of this culture is that even after prolonged thermal processing in the beans, most useful components are preserved. Find out from our article on how to cook delicious and various soups with beans in a slow cooker.

Soup with beans and mushrooms in a slow cooker

This first dish is cooked on a light chicken broth, and mushrooms add an excellent aroma and rich color. To make this soup with beans in a multicooker dietary, it can be cooked on a chicken breast, after removing the skin from it. We will figure out more with the list of necessary products:

• chicken - 0.5 kg;
• water - 2 l;
• red beans - 200 g;
• champignons or forest mushrooms - 200 g;
• vegetable oil - 2 tbsp.;
• butter - 50 g;
• carrots - 1 pc.;
• onions - 1 head;
• potatoes - 2 pcs.;
• salt and black pepper.

The beans with a beans in a slow cooker are cooked in several stages:

1. Preparing the dish you need to do in the evening, washing the beans and filling it with cold boiled water at night.
2. From the swollen beans, drain the liquid and transfer the product into a multicier pan. Pour the desired amount of water and turn on the “soup” or “cook” mode. When the liquid boils, salt the broth to taste and cook the beans for about 30 minutes.
3. Wash the chicken and put in the bowl to the beans. Continue to cook beans in a slow cooker until the chicken is ready.
4. Rinse mushrooms under the tap, chop them with cubes or plates. In a separate pan, heat half the vegetable and butter, put the mushrooms in the pan and fry for 10-15 minutes. Transfer the ingredient with the released juice into a separate bowl.
5. Rub the peeled carrots on a coarse grater, cut the onion head with small cubes. Put the remaining oil in the pan and fry vegetables on it.
6. Chop the potatoes with small pieces and put in the broth. Cook soup with beans in a slow cooker for another 15 minutes, then add a roaster and mushrooms with the juice to it. Pepper the dish to your taste and cook it for another 10 minutes.

You can add parsley for additional aroma to such a bean soup. The dish is ready, pour it on plates and serve it to the table.

Soup with beans and salmon in a slow cooker

The combination of fish and beans is unusual and original, but many will probably like this taste. Want to pamper your relatives with a culinary delight? Prepare soup with beans and salmon in a slow cooker, for this you will need the following:

• podchki beans - 0.5 kg;
• carrots - 3 pcs.;
• vegetable broth - 1 l;
• potatoes - 4 pcs.;
• onions - 3 heads;
• salmon fillet - 300 g;
• garlic - 1 clove;
• lemon - 0, 5 pcs.;
• olive oil - 3 tbsp.;
• mustard - 1 tbsp.;
• dill-4-5 branches;
• black pepper, salt.

Stages of preparing a soup with beans and salmon in a slow cooker:

1. Cleaned carrots and potatoes in small cubes. Cut the onion in half rings, chop the garlic or pass through the press.
2. Rinse the patch beans and cut the pods into two parts. If you use a frozen product, just pour it with boiling water for 2 minutes, and then drain the water.
3. Pour oil into the multicier shape and turn on the “Frying” or “Baking” option on the panel. Put onions with garlic in preheated oil and fry them for 7-10 minutes, not forgetting to stir.
4. Pour the vegetable broth into the bowl, salt it, immerse potatoes into the container and transfer the device into the “cook” or “soup” mode. Cook soup with beans in a slow cooker for 15 minutes until the potatoes are cooked.
5. Put the patch beans and carrots in the dish, cook them for another 10 minutes.
6. At this time, clean the fish from the skin and bones, chop the fillet with pieces and squeeze the half of the lemon on them.
7. Add fish pieces, chopped dill, black pepper to the slow cooker. Cook soup with beans in a slow cooker for another 5 minutes.

Pour the finished lunch on plates and treat your family. Enjoy your meal.

Soup with beans and baked vegetables in a slow cooker

This light and healthy soup is rich in vitamins, such a dish can include in their diet those who support themselves in good physical shape and prefer to eat healthy food. Soup with beans combines a large number of ingredients, a significant part of which make up vegetables. The full list of products is presented below:

• zucchini - 2 pcs.;
• tsukkini - 2 pcs.;
• carrots - 2 pcs.;
• celery - 3 stems;
• mushrooms - 200 g;
• podchki beans - 100 g;
• canned white beans - 900 g;
• tomatoes - 0.5 kg;
• onions - 1 head;
• garlic - 3 teeth;
• chicken broth - 2 l;
• tomato paste - 1 tbsp.;
• olive oil - 2 tbsp;
• parmesan cheese - for decoration;
• salt.

The process of making soup with beans and baked vegetables can be described in the form of the following actions:

1. Wash the zucchini and zucchini and remove the peel from them. Chop vegetables with small cubes. Carrots and celery also clean and cut into small pieces. Cleaned on the onion of the onion in half rings. Drain the liquid with canned beans.
2. If necessary, thaw and cut the pods into pieces if necessary. Rinse and chop the mushrooms.
3. Dip the tomatoes for several minutes in boiling water, then remove the skin from them and cut the vegetables with small cubes.
4. Then all the prepared vegetables will need to be baked. Combine zucchini, mushrooms and tsukkini in a large vessel. Add 1 tbsp to them. Olive oil, salt and mix.
5. Turn on the slow cooker and install the baking mode on the panel. Dear the ingredients in the bowl of the device and bake them at a high temperature for 10-15 minutes, until a golden crust forms on the vegetables. Remove the products from the slow cooker and transfer to another dish.
6. Pour the remaining oil into the clean and dry bowl of the device. Pour the chopped celery, carrots and half -rings of onions. In “Frying” mode, pass the ingredients for about 10 minutes, then add chopped garlic and a spoonful of tomato paste to them.
7. After 1 minute, pour the products in the slow cooker with chicken broth, put chopped tomatoes and salt to taste there.
8. Put the technique into the "soup" mode when the liquid in the bowl will boil, put white and patch beans in the dish.
9. Cook soup with beans and vegetables in a slow cooker for 15-20 minutes. Then connect it with baked vegetables and mix.

Before serving the soup to the table, take it with grated Parmesan cheese. Enjoy your meal.

Mexican soup with minced meat and beans in a slow cooker

There are not so many ingredients for this dish, but a bouquet of various spices allows you to make the soup spicy, rich and appetizing. This first dish goes well with greens: onions, cilantro or parsley. You can, if desired, add cheese or sour cream to it. Mexican beans in a multicooker is made from these products:

• beef minced meat - 0.5 kg;
• canned beans - 400 g;
• canned corn - 400 g;
• water - 150 g;
• onions - 1 head;
• tomato juice - 1 l;
• tomato paste - 2 tbsp;
• dry garlic, oregano, red pepper - 0.5 tsp;
• zira - 1 tsp;
• vegetable oil - 2 tbsp.;
• black pepper, salt.

Mexican beans in a multicooker is prepared as follows:

1. Clean the onion of the husk and cut into small cubes.
2. Pour vegetable oil into a multicier pan and activate the “Frying” program. Put onion in hot oil and pass it for 5 minutes.
3. Then add the beef minced meat to the onion and continue to fry the products in the same mode for another 15 minutes, stirring the minced meat and breaking lumps.
4. Drain the liquid from canned beans and corn. Add products to the multicooker bowl. Pour water, tomato juice into the container, put tomato paste and mix.
5. Add spices to the dish and salt to your taste. Again, mix everything well, turn on the “Soup” or “Extinguishing” program and wait for the fluid boiling in the bowl.
6. Cook soup with beans in a slow cooker for 5-10 minutes.

The finished dish needs to be eaten hot, seasoning with herbs. Treat your family with a hearty dinner and enjoy the spicy taste and aroma of the soup.

Soup with beans and cucumbers in a slow cooker

Want to pamper yourself with something unusual and experiment with new tastes? We offer you an interesting recipe for beans and cucumbers in a slow cooker. A distinctive feature of the dish is that instead of the usual meat broth, it uses cream and cucumber brine. To prepare such soup with beans in a slow cooker, stock up on the following ingredients:

• white beans - 300 g;
• potatoes - 3 pcs.;
• onions - 1 head;
• salted cucumbers - 2 pcs.;
• cucumber brine - 0.5 l;
• cream - 1 cup;
• butter - 100 g;
• egg yolk - 2 pcs.;
• bay leaf - 2 pcs.;
• salt, black pepper.

We describe in detail the stages of preparing a soup with beans and cucumbers in a slow cooker:

1. In the evening, pour the beans with water and leave for the whole night.
2. Before preparing the soup, drain the liquid in which the beans was soaked, transfer the beans into a multicier bowl and pour in clean water. Turn on the program "Soup", salt the dish and cook for 30-40 minutes.
3. Chop the peeled potatoes in small cubes, cut the salty cucumbers and onion head. Fry the onion in a separate pan until a golden state.
4. Put potatoes in the soup and cook all together for another 15 minutes.
5. Add crushed salty cucumbers and fried onions to the dish, pour a cucumber brine, put a bay leaf, salt and pepper the broth to taste.
6. Cook soup with beans in a slow cooker for another 10 minutes. At this time, rub raw egg yolks with cream. When the dish is ready, add the resulting mass to it and mix.

When serving to the table, put on portions of dishes with fresh herbs. Enjoy your meal.

Soup with Tuscan cabbage and beans in a slow cooker

This unusual soup has a sharp spicy taste thanks to the chili pepper, which is part of it. Tuscan cabbage gives an unusual aroma to the dish. Try to surprise your loved ones with a delicious and unusual dinner - a soup with beans and Tuscan cabbage cooked in a slow cooker. To get started, stock up on the following products:

• canned beans - 300 g;
• tomato - 1 pc.;
• tuscan cabbage - 0.6 kg;
• red onion - 2 pcs.;
• chicken broth - 1 l;
• olive oil - 2 tbsp;
• chili pepper - 1 pod;
• garlic - 3 cloves;
• dill seeds - 1 tsp;
• salt and black pepper;
• grands for decoration.

Soup with beans and Tuscan cabbage in a slow cooker is prepared in several stages:

1. Take cold water into a deep pan and set aside for a while. In another suitable vessel, boil water, put Tuscan cabbage in boiling water and cook it for 5 minutes. Pour 100 g of decoction into a glass, squeeze the rest. Dear the cabbage in a pan with cold water for 1 minute.
2. Clean the pod of acute pepper from the seeds, remove the husk from the onion. Chop the onion with cubes, cut the pepper in small pieces.
3. Pour olive oil into the multicooker bowl and put onions, pepper, chopped garlic cloves and dill seeds in it. Fry the products in "Frying" mode until the onion becomes soft.
4. Wash the tomato and cut it with cubes or thin plates. Put the tomato in a multicier shape, add canned beans there, pour in chicken broth and translate the technique into the program "Soup" or "Cooking". Salt the dish and cook the beans in the slow cooker for 10-15 minutes after boiling.
5. Add chopped Tuscan cabbage and decoction of a glass, as well as a little black pepper to the bowl. Continue cooking beans in a slow cooker for another 10 minutes.

Pour a hot dish on plates and serve to the table, supplementing with crispy croutons.

Italian beans in a multicooker

This delicate, fragrant beans in a multicooker will satisfy hunger and delight even exquisite gourmets. The dish is perfectly combined with a fresh basil, when serving to the table, you can add a little cheese Parmesan in a portion. To speed up the cooking process, dry beans can be replaced with canned. Italian beans in a multicooker is prepared from such ingredients:

• white beans - 1 cup;
• ham - 100 g;
• onions - 1 head;
• carrots - 1 pc.;
• garlic-2-3 teeth;
• water - 1.5 l;
• beef - 300 g;
• celery - 1 stalk;
• pasta - 80 g;
• olive oil - 30 g;
• tomatoes in its own juice - 800 g;
• bay leaf - 1 pc.;
• fresh thyme - 1 twig;
• black pepper, salt.

Italian soup with beans in a slow cooker is cooked in several stages:

1. In the evening, pour the beans with cold boiled water and leave it until the morning.
2. Put the washed beef in the slow cooker, pour water and cook in the "soup" or "cooking" 1-1.5 hours, not forgetting to salt after boiling. Pour the finished broth into another vessel, divide the boiled meat into pieces and add to the same container.
3. Pour the oil into a clean and dry multicier shape, activate the “frying” or “baking” mode. Grind the peeled onions, carrots and celery into preheated oil. Pass the ingredients for 5-7 minutes.
4. Pass the purified garlic through the press, cut the ham cubes. Put the products in a slow cooker and fry all together for another 2 minutes.
5. Grind the canned tomatoes and add to the dish with the juice, squeeze the liquid with soaked beans and transfer the beans into the device bowl. Pour the beef broth there with meat, put a twig of thyme, bay leaf and black pepper. Try it to taste and, if necessary, sunbathe.
6. In the “cook” or “soup” mode, cook Italian beans in a multicooker for 30-40 minutes. If during this time the beans have not become soft enough, extend the cooking process for another 10-15 minutes.
7. Pour 1/3 part of the soup into a blender and grind to a puree state. Then again pour the liquid into the bowl of the device, add pasta to the dish and cook the beans in the multicooker for another 6-7 minutes after boiling.

Treat your family with a hearty, fragrant, exquisite dinner. Enjoy your meal.

Black beans in a slow cooker

This recipe is based on Japanese cuisine, since such a soup includes soy tofu, seaweed, as well as soy sauce. Unusual, unusual, but at the same time a rather interesting and tasty dish will appeal to those who love culinary experiments. For a black beans in a multicooker, you will need:

• black beans - 0.5 cups;
• water - 1.5 l;
• a mixture of seaweed - 2 tbsp.;
• acidic plums - 1.5 cups;
• carrots - 1 pc.;
• broccoli - 0.5 kg;
• onions - 1 head;
• mushrooms - 100 g;
• garlic - 2 cloves;
• soy sauce - 2 tbsp;
• olive oil - 2 tbsp;
• sesame oil - 0.5 tsp;
• tOF - 50 g;
• bay leaf - 1 pc.;
• celery - 1 stalk;
• salt is to taste.

Black beans in a slow cooker is cooked as follows:

1. Wash the beans under running water and put the beans in a multicier shape. Add to them seaweed, soy sauce, bay leaf, sesame and olive oil, as well as chopped garlic cloves. Pour the ingredients with water, salt, turn on the device.
2. Install the program "Soup" or "Cooking" and cook the black beans in the slow cooker for 2.5 hours.
3. When the beans reaches readiness, immerse cleaned and crushed carrots, broccoli, onions, celery, mushrooms and plums into the bowl. Continue to cook soup with beans in a slow cooker until the vegetables are ready.
4. Put in the dish sliced \u200b\u200btofu, wait for boiling broth and turn off the slow cooker.

Serve the soup to the table hot, decorating portions with green onions.

Soup with beans in a slow cooker. Video