Soup with Canned Beans and Potatoes in Water
Simple and healthy, very tasty, light, and quick! Soup with canned beans and potatoes can be cooked in minutes. It’s perfect for a fasting table if made with water or vegetable broth. You can also use chicken or meat broth.
Updated : 13 August, 2025
Easy
About 20 min.
Ingredients
300 grams
Canned beans
4
Potato
1
Onion
1
Carrot
1
Tomato
1
Bell pepper
3 tablespoon
Vegetable oil
1.2 liter
Water
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use dry beans for the soup. In this case, soak them in advance, then cook until tender.
Step 2
Peel the onion, carrot, and potatoes. Cut the bell pepper in half, remove seeds and core. Rinse all vegetables and greens in cold clean water.
Step 3
Pour clean water into a pot. Cut potatoes into small cubes or sticks. Add to the pot. Place on the stove and bring to a boil over high heat. Then reduce heat to medium and cook potatoes under the lid until tender, about 10 to 20 minutes.
Step 4
Add the canned beans to the pot. Increase the heat. After boiling, cook for 3-5 minutes.
Step 5
Grate the carrot or cut it into thin sticks by hand. Chop the onion finely, and cut the bell pepper into thin strips or small cubes. Heat a small amount of vegetable oil in a pan. Add the onion and carrot to sauté until lightly golden.
Step 6
Add the sautéed vegetables and bell pepper to the pot. Season with salt and pepper to taste. Optionally, you can sauté the bell pepper together with the carrot and onion (step 5).
Step 7
Let the soup boil for a couple of minutes, then add finely chopped greens. Parsley, dill, or young green onion work well. Leave the soup on the stove for 3-5 minutes, then remove from heat.
Step 8
The soup will taste much better if allowed to sit for some time before serving.