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Meat bean soup

Hearty Bean Soup with Meat

A really tasty, filling, and nourishing soup for the whole family! This is a wonderfully satisfying, fragrant soup — my family always gobbles it right up! The smell of the meat fills the whole house, and a dollop of sour cream makes it downright delicious. Be sure to try making bean soup this way; I think your family will be thrilled! It does take a little longer than you might wish, but the results are well worth it.

Aliska #fire#

Recipe author

Composition / ingredients

Servings:

Meaty bones (i.e. a 'pork soup-bone pack,' or 250 g of pork)

500

White beans

Potatoes

Onion

Carrot

Tomato sauce

Salt

Ground black pepper

Bay leaves

Bouillon cube (I use a beef-bone one)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 10 % 2 g

Carbohydrates 55 % 11 g

85 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Soak the beans overnight in cold water.
Step 2:

Gather the ingredients. The amounts are for a 3-quart (3 L) pot. Cover the pork bones (or meat) with water and bring to a boil, then drain that water and rinse the bones (see the note below). Put the bones back on to cook; once it boils, add salt and the bouillon cube and simmer for 1 hour (for bones) or 40 minutes (for meat). Then add the beans and cook for another 30 minutes to 1.5 hours, depending on the beans.
Step 3:

Peel the onion and carrot. Finely chop the onion and dice or grate the carrot on the medium side.
Step 4:

Peel the potatoes and cut them into cubes.
Step 5:

About 1 hour after adding the beans (or sooner, if the beans are already done), lift out the pork bones with a slotted spoon and set them aside to cool. Once the beans are tender, add the potatoes to the pot and cook for 15 minutes.
Step 6:

Once cooled, pull the meat off the bones and return the meat to the pot.
Step 7:

Sauté the onion and carrot in vegetable oil, add the tomato sauce, stir, fry for another minute, and add it to the soup.
Step 8:

Then add the ground black pepper (or a pepper blend) and the bay leaves, and add salt if needed. Once it comes back to a boil, lower the heat, cover, and simmer for 5–7 minutes. Mmm... dinner's ready!

Note: When making soup with bones or meat, I always drain the water after the first boil, rinse the meat, cover with fresh water, and cook until done. That first boil takes away any unwanted additives and excess fat from store-bought meat. This method of making broth is recommended in many healthy-eating plans.