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Bean soup with meat

Bean soup with beef

Nobody turns down a hearty, fragrant soup like this. On Sunday I treated my family and myself to another single-theme lunch. This time three ingredients did double duty: beans, bell pepper, and beef. For the first course there was bean soup with beef, plus a Tbilisi salad with beans and boiled beef.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Beef

500

Red beans

200

Potatoes

Bell pepper

Vegetable oil

Flour

Tomato paste

Ground black pepper

Salt

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 4 g

Fats 22 % 2 g

Carbohydrates 33 % 3 g

50 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. For bean soup with meat you'll need: meat or vegetable broth (or water), beef (bone-in is fine), beans, bell pepper, potatoes, flour, tomato paste, vegetable oil, ground black pepper, and salt.
Step 2:

Cover the red beans with cold water and leave them to swell overnight, then drain.
Step 3:

Pour cold water into a pot and add the beans. Bring to a boil and cook for about 30 minutes, until the beans are soft.
Step 4:

Drain the beans in a colander and let the water run off.
Step 5:

Wash and dry the beef, and cut it into medium pieces.
Step 6:

Seed the bell pepper and cut it into small cubes.
Step 7:

Heat the vegetable oil in a skillet and fry the beef over high heat until golden brown.
Step 8:

Add the bell pepper, tomato paste, and flour to the skillet.
Step 9:

Fry, stirring, for about 5 minutes. Season with salt and pepper and stir. Take the skillet off the heat.
Step 10:

Set the broth over heat and bring it to a boil. You can use plain water in place of ready-made broth, but the soup comes out richer with broth.
Step 11:

Add the meat and vegetables to the boiling broth and stir. Simmer over low heat for about 1 hour.
Step 12:

Peel the potatoes and cut them into cubes.
Step 13:

Add the potatoes and beans to the soup. Cook everything together for about 15 minutes, until the potatoes are done. Add more salt and pepper if needed.
Step 14:

Let the soup rest, covered, for 15 minutes. Then ladle it into bowls and sprinkle with chopped parsley.

I hadn't made bean soup in ages, even though it's one of my favorite first courses. I always try to make it with ready beef or vegetable broth — it comes out tastier and more filling. You can use bone-in meat, but my favorite is boneless shank: boiled, it turns out very tender and tasty. Since I'd cooked the broth beforehand with a whole onion in it, I didn't add another onion when I put in the vegetables at the second stage, so as not to overwhelm the flavor of the beans and meat. But if you make the soup with water instead of broth, you do need an onion — either a whole one, added in step 11 and removed at the very end, or chopped and fried with the meat and bell pepper.