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Soup with beans and meat

Bean and meat soup

Homey, very filling, and instantly warming! Bean and meat soup will restore your energy, fill you up, and lift your mood! Fragrant and wholesome, bright and rich! You can adjust how thick the soup is to your liking by changing the amount of beans and potatoes.

Pearl

Recipe author

Composition / ingredients

Servings:

Beef (or other meat)

500

Beans

300

Potatoes

300

Onion (medium)

Carrots

Tomato sauce

Celery stalk

Salt

Fresh herbs

Bay leaf (optional)

Garlic (optional)

Allspice (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 10 % 3 g

Carbohydrates 48 % 15 g

149 kcal

GI: 93 / 7 / 0

Cooking method

Step 1:

To make bean and meat soup, you'll need a simple lineup of ingredients: meat, beans, vegetables, tomato sauce, and fresh herbs.
Step 2:

Before you start cooking the soup, prep the beans ahead of time. Cover them with cold water in the evening and leave them to soak overnight.
Step 3:

Put the meat in a pot. You can use beef, veal, or lamb. Add a medium onion and a celery stalk to make the broth richer, tastier, and more wholesome. Pour in 2 quarts (2 L) of cold water and set it over high heat, covered.
Step 4:

Drain the beans. In a separate small pot, cook the beans until tender (about 50–60 minutes).
Step 5:

Once the water in the meat pot comes to a boil, skim off the foam with a large spoon. Add salt, turn the heat down to medium, and cook the meat under a partly covered lid for at least an hour and a half, until it's tender.
Step 6:

Drain the cooked beans in a colander.
Step 7:

Take the cooked meat out of the broth, lift out the onion and celery with a spoon and discard them (or strain the broth instead).
Step 8:

Prep the vegetables. Peel the onions, carrots, and potatoes and rinse them under running water. Cut the carrots and onions small (you can grate the carrots).
Step 9:

Cut the potatoes into small cubes.
Step 10:

Return the pot of broth to high heat and add the beans, potatoes, tomato sauce, onions, and carrots.
Step 11:

Stir the contents of the pot and add a bay leaf if you like. Once it boils, cook everything over medium heat until the potatoes are done (about 15–20 minutes).
Step 12:

Cut the slightly cooled meat into medium pieces.
Step 13:

When the soup is ready, turn the heat under the pot up to high. Add the chopped meat and finely chopped herbs to the pot.
Step 14:

If you like, you can add chopped or pressed garlic. As soon as it shows the first signs of boiling, turn off the heat, cover the pot, and let the soup steep for a while.
Step 15:

To serve, garnish the bean and meat soup with a sprig of fresh herbs and a sprinkle of allspice.

Beans contain a lot of beneficial nutrients, trace elements, vitamins, and amino acids. They're high in easily digestible protein, which makes them a very valuable food. Bean soups are always hearty and delicious! Try it—you're sure to like it! Enjoy your meal!
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article about pots.
You can swap the beef for any other meat you prefer. Just keep in mind that the cooking time, as well as the flavor and calorie count of the dish, will change. Pork and lamb are usually fattier than beef, while chicken or turkey is leaner. And the cooking time depends not only on the type of meat but also on which cut you use and whether the meat is old or young.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for example).