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Soup with vegetables, beans and meat

Hearty Vegetable, Bean, and Meat Soup

A nourishing, tasty soup for an especially cold winter day! I gave this bean soup a try because it looked so appealing — and I wasn't disappointed. It turned out beautifully, and it's simple enough that it's hard to go wrong.

LioVita

Recipe author

Composition / ingredients

Servings:

Beans (large white)

200

Carrots

Potatoes (or 5)

Onion

Celery (1 large stalk)

Veal

500

Olive oil (or sunflower)

Bay leaf

Peppercorns

Ground black pepper

Table salt

Lemons (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 24 % 7 g

Carbohydrates 45 % 13 g

153 kcal

GI: 100 / 0 / 0

Cooking method

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This hearty bean-and-meat soup is packed with both plant and animal protein. My husband loves it, so I make a big pot at once. Here's how. It's best to prep the beans ahead so they cook faster: soak them in water overnight, drain in the morning, cover with fresh water, bring to a boil, and cook for 20 minutes, then drain again. Put the beef in a 5-quart pot — a bone-in cut is ideal — add the beans, and let them cook. While that's going, peel the potatoes and carrots. Cut the potatoes into cubes, grate one of the carrots, and add both to the soup. Cut the second carrot and sauté it in olive oil with the finely chopped onion. Once the onion turns golden, stir it into the soup. At the same time, drop in a whole stalk of celery; cook it for about 20 minutes, then fish it out. Season the soup with salt and pepper, and add the bay leaf just before taking it off the heat. Let it rest a little. Serve with lemon wedges on the side.