Bean Puree Soup Recipe: Thick, Creamy and Easy
Soups·Soups with Grains

Bean Puree Soup Recipe: Thick, Creamy and Easy

Today's first course is bean puree soup. Circumstances often leave us eating mostly liquid, blended food. But if you get creative with the cooking, it can still give plenty of other dishes a run for their money.

Abroad, especially in the East, I noticed that soups are often thick and smooth. Not all of them, but mostly.

In Turkish cuisine, for example, soups (Çorbalar) have a special place. Lentil soup especially: making it well is considered a sign of skill, and before the wedding every bride proves she can cook it. Or cacik, which is hardly a soup at all, more of a cooling refreshment, though not a drink. The peak of culinary mastery.

Thick soups are usually purees. Pea soup, if cooked down well, is similar to a cream soup. They are simply called puree soups, and are mostly made from vegetables, grains, meat, poultry or fish. Then all the ingredients are pureed or blended and thinned with broth to the desired consistency.

Puree soups are very filling and have a much more pronounced flavor than ordinary soups. A puree soup is the basis of dietary and therapeutic nutrition. The technique is usually simple: boil the ingredients until done, strain off the broth, then mash, blend or even rub everything else through a sieve or colander. After that the puree is thinned with broth to the desired thickness, and spices, butter or cream are added.

bean puree soup

More with potatoes and beans

Tomato Soup with BeansThick vegetable tomato soup with beans, potatoes, leek, carrot and celery. A simple step-by-step recipe; just remember to soak the beans ahead of time.Winter Vegetable Soup RecipeLight, clear winter vegetable soup made from frozen peas, green beans and Brussels sprouts plus potatoes and carrots. Step-by-step recipe with photos.Ukrainian Borscht: Best the Day After!Traditional Ukrainian borscht on a rich pork and beef broth with beets, beans, cabbage and tomato. Serve the day after with sour cream and garlic buns.Lenten Borscht with Mushrooms and BeansMeatless Ukrainian Lenten borscht with dried porcini, beans, beetroot and fresh cabbage. A hearty vegan soup, step-by-step recipe with photos.Vinegret Beet SaladVinegret beet salad: beets, potatoes and carrots quickly roasted in the microwave, fermented cucumbers, beans and onion, dressed with sunflower oil.

Ingredients

2 servings

  • Dried beans 100 g
  • Sweet red pepper 1
  • Potatoes 1
  • Carrot 1
  • Onion 1
  • Butter 30 g
  • Bay leaf, ground black pepper, salt to taste

Step-by-step recipe

  1. To make bean puree soup, the beans must be cooked until completely tender. Beans won't cook properly just like that. They say you can add a little baking soda to the water, but they forget to mention that you'll then be eating beans that taste of soda. To cook beans evenly and properly, soak them first, for a few hours or better still overnight. By the way, sorting the beans by hand is not a bad idea either: bugs, bits of pods and other “delicacies” often turn up. Cover the beans with plenty of cold water and leave to soak.

    Beans and vegetables.
  2. Peel the vegetables: red sweet pepper, onion, carrot and potatoes.
  3. Cut the potatoes into large cubes, the carrot into small pieces, and the onion as for a salad. Remove the seeds from the pepper and cut it into small pieces.

    Prepare the vegetables.
  4. Bring 1 liter of water to a boil in a pot, add salt, and put the beans and all the vegetables into the boiling water at the same time.
  5. Add 2-3 small bay leaves.

    Cook the soup for 30 minutes.
  6. Cook the bean puree soup over low heat for about 30 minutes, until the beans are soft. You may need to extend the time a little.
  8. Remove the bay leaves from the soup. Use a slotted spoon to take out all the vegetables, and strain the broth.

    Strain the vegetables.
  9. Blend the vegetables into a puree with a blender. You can also rub them through a sieve, the old-fashioned way. That's worthwhile, since the bean skins don't blend well.
  10. Put the puree of beans and vegetables back into the pot and thin it with the broth to your preferred consistency.

    Thin the puree with broth.
  11. Season the puree with pepper and salt to taste. It's very good if you add 0.5 tsp of sugar to the soup, which makes the flavor even more refined.
  12. Add 1 tbsp of butter, about 30 g. Bring the soup to a boil and take it off the heat right away.
  13. Ladle the bean soup into bowls and garnish with herbs if you like.
  14. Serve the bean puree soup hot.

    bean puree soup
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Recipe facts
Yield:2 servings
Calories:75 kcal per 100 g
Prep:15 mins (not counting soaking the beans)
Cooking:45 mins
Ready in:60 mins
Category:Soups › Soups with Grains
Cuisine:European
Rating:
4.3 (10)
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