Bean Soup with Melted Cheese and Bacon
by Editorial Staff
With smoked bacon, canned beans, melted cheese, and vegetables, this soup can be cooked in minutes, as there is no need to cook broth or fry. Despite its simplicity and speed of preparation, the first course turns out to be hearty, tasty, and very aromatic.
Cook: 45 minutes
Servings: 4
Ingredients
- Canned red beans – 1 can (240 g)
- Raw smoked bacon – 100 g
- Processed cheese – 100 g
- Potatoes – 2 pcs. (200 g)
- Carrots – 1 pc. (60 g)
- Bulb onions – 0.5 pcs. (60 g)
- Vegetable oil – 2 tbsp
- Salt – 0.5 teaspoon
- Ground black pepper – 0.25 teaspoon
- Fresh parsley – 1 sprig
- Fresh dill – 1 sprig
Directions
- Prepare all ingredients. I used a 1.5L pan for 4 servings and the amount of ingredients is based on that size.
- Cut the peeled onions into small cubes. Cut the peeled carrots into thin cubes.
- Heat vegetable oil in a saucepan with a thick bottom, add onions, and fry for 3-4 minutes, until soft.
- Transfer the chopped carrots to the onion in a saucepan and fry over medium heat for another 5 minutes.
- Peel the potatoes and cut them into small cubes. Cut the bacon strips into slices.
- Add potato cubes to fried vegetables, fry for another 5 minutes.
- Add the pieces of bacon to the saucepan and cook over medium heat for another 3 minutes.
- Add the beans and liquid to the pot.
- Pour in 600 ml of drinking hot water, bring to a boil and simmer the soup over low heat for 10 minutes, until the vegetables are tender.
- Grind the processed cheese on a fine grater. Rinse fresh herbs, dry, and chop with a knife (set aside a few parsley leaves for serving).
- Add the crushed cheese to the saucepan, stir several times with a spoon until the cheese is completely dissolved.
- Add herbs to the soup and add spices – black pepper and salt.
- Turn off the heat and let the soup steep for 10 minutes on the off stove.
Enjoy your meal!
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