Beans are called the meat of the poor because they contain almost thirty percent vegetable protein. Due to the fact that they have a very low glycemic index, they noticeably lower blood sugar levels.
They should therefore be sought especially by diabetics. However, beans contain many more health benefits and should therefore be consumed regularly by all. Traditional bean soup in autumn warms up, provides the body with the necessary vitamins and other valuable substances. How to prepare it and what are some other reasons to have beans on the table several times a week. You can also try other soup recipes.
Beans resemble kidneys in shape – and these organs benefit significantly. Among other things, agglutins are found in beans, which have strong diuretic effects. They can also dissolve urinary stones. Beans also contain B vitamins and, above all, riboflavin – vitamin B2. They also contain other vitamins such as vitamin E and other substances. In particular, folic acid, carotene, niacin, magnesium, calcium and copper. Similar vitamins are also found in leak soup, try this tasty recipe. Due to the fact that they contain only a minimum of sodium and a larger amount of potassium, they help with lowering blood pressure.
Also try: Cabbage soup
Healing effects of beans
Beans have a significant effect on bowel function – among other things, they prevent constipation and also protect against the development of unpleasant haemorrhoids. Last but not least, they significantly protect our blood vessels and heart and also cope with high cholesterol and blood pressure. Thanks to the fact that beans contain almost no calories, they are also an excellent and appreciated ingredient during weight reduction diets. They also contain a large amount of soluble fibre – which supports healthy gut flora. Overall, vegetable soups are very healthy, you will certainly enjoy broccoli soup, for example.
We already know the reasons to have beans on your plate regularly, so how to prepare a quick and luxurious bean soup?
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Bean soup: recipe as from grandma’s kitchen
The beans must first be rinsed thoroughly and soaked overnight. If the beans are not soaked the day before, they have no chance to soften during cooking.
The preparation of the soup then begins with frying the onions in oil, butter or lard - as our grandmothers did most often.
Before the onion turns golden, finely grate the carrots, which we then add to the onion. Sauté the carrots and onions for a while and then add the diced sausage to taste, the crushed garlic and all the spices.
Drain the water from the soaked beans and pour the beans into the pot with the other ingredients.
For a better taste you can add a bouillon. The beans should all be submerged in water. Cook the bean soup in this way until the beans are completely soft.
Season the finished white bean soup with sausage, salt and pepper. You can also thicken - but if you want to avoid flour, blend the soup with a stick blender.
You can also add a pinch of marjoram at the end for a stronger aroma.
How to make bean soup easier to make
Quick bean soup can be prepared for dinner or lunch. It's also no problem if you don't have pre-soaked beans, use beans from a can. But rinse them thoroughly first - the brine in which the canned beans are submerged would spoil the taste of the soup. Each type of bean is different and also differs in the time it takes to cook. Small beans logically take less time to cook, but if you make soup with large butter beans, expect the soup to take several hours to cook - even if the beans have been pre-soaked.
Frequently Asked Questions
The best bean soup is made with fresh beans from your garden. However, if you don't grow it, you will also enjoy the classic canned bean soup.