Thick Bean Soup With Potatoes And Fennel. Step-by-step Recipe With Photo

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Thick Bean Soup With Potatoes And Fennel. Step-by-step Recipe With Photo
Thick Bean Soup With Potatoes And Fennel. Step-by-step Recipe With Photo

Video: Thick Bean Soup With Potatoes And Fennel. Step-by-step Recipe With Photo

Video: Thick Bean Soup With Potatoes And Fennel. Step-by-step Recipe With Photo
Video: Fennel, Tomato And White Bean Soup 2024, March
Anonim

Bean soup with potatoes and fennel is very good - fennel refreshed and pleasantly diversified the rather banal taste of the rest of the ingredients, brought, so to speak, fresh notes. The soup is thick, rich, it is prepared, as I call it, conveniently. Both chicken and beans are cooked in the same saucepan. The cooking time for these products is about the same, when the beans are almost boiled, it remains to add vegetables and dressing to the broth. You can use ready-made dressing for soup (from winter preparations) or quickly fry vegetables in a pan, as in this recipe.

Thick Bean Soup with Potatoes and Fennel
Thick Bean Soup with Potatoes and Fennel
  • Cooking time: 1 hour 20 minutes
  • Servings: 4-5

Ingredients for Bean Soup with Potatoes and Fennel

  • 150 g dried beans;
  • 300 g of chicken;
  • 200 g potatoes;
  • 120 g fennel;
  • 120 g onions;
  • 120 g carrots;
  • 80 g of tomatoes;
  • 100 g sweet pepper;
  • 30 g green onions;
  • a bunch of greens, salt, pepper, paprika;
  • green onions for serving.

Method of making thick bean soup with potatoes and fennel

We soak the dried beans in cold water in advance, pour a lot of water, change them several times. Legumes are soaked from 3 to 4 hours to a day, but if the beans are young, then an hour is enough. Then we put the beans in a saucepan with a thick bottom, pour 2 liters of water, put on the stove.

Pour the presoaked beans into a saucepan, pour water and place on the stove
Pour the presoaked beans into a saucepan, pour water and place on the stove

Remove the skin from the chicken breast, put the chicken in a saucepan with beans, add a bunch of herbs (parsley, dill, celery). I advise you to tie the herbs in this bean soup recipe with a thread, so it will be convenient to then get it out of the broth. Heat to a boil, remove the scale with a slotted spoon, close the lid and cook over low heat for about 1 hour, until the beans are soft. Red beans will color white chicken meat lilac, don't be alarmed, this is a normal process, and it also looks exotic.

Add the chicken, add a bunch of herbs and cook with the beans
Add the chicken, add a bunch of herbs and cook with the beans

In the meantime, prepare the bean soup dressing. We peel and finely chop the onions. Wash carrots with a brush, rub on a coarse vegetable grater. Heat vegetable oil in a frying pan, put onions and carrots, fry over medium heat for 12 minutes.

Fry onions and carrots
Fry onions and carrots

Finely chop the tomatoes. We clean the pod of sweet fleshy pepper from the seeds, cut the pulp into cubes. Add pepper and tomatoes to the carrots and onions, mix, cook everything together for another 12 minutes.

Add peppers and tomatoes, mix and cook everything together
Add peppers and tomatoes, mix and cook everything together

Cut fennel into thin slices, peeled potatoes into cubes.

Chop fennel and potato
Chop fennel and potato

We take out the chicken breast and a bunch of greens from the soup. We separate the meat from the bones, discard the greens, it has served its purpose. Put chopped fennel and potatoes in a saucepan.

Add the fried vegetables, bring the soup to a boil again, reduce the heat, and close the lid.

Cook for 20 minutes until the potatoes are ready. 5 minutes before the end of cooking, salt to taste, add sweet paprika, pepper with freshly ground black pepper.

We take out the chicken breast and a bunch of greens from the soup. Putting fennel and potatoes
We take out the chicken breast and a bunch of greens from the soup. Putting fennel and potatoes
Add the fried vegetables, bring the soup to a boil, reduce the heat and close the lid
Add the fried vegetables, bring the soup to a boil, reduce the heat and close the lid
Cook the soup for 20 minutes. Season 5 minutes before the end of cooking
Cook the soup for 20 minutes. Season 5 minutes before the end of cooking

Leave the finished bean soup with potatoes and fennel in a saucepan for 10 minutes, then pour into plates, sprinkle with finely chopped green onions and immediately serve. I advise you to serve boiled chicken meat separately with the soup, let everyone put the chicken on their own plate.

Bean soup with potatoes and fennel ready
Bean soup with potatoes and fennel ready

Bon appetit, in cold and rainy autumn, a plate of delicious homemade soup will come in handy.

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