Bean Soup
Cozy Up with a Bowl of Hearty Bean Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to comforting soups, our Bean Soup recipe is a true classic! This isn’t just any bean soup; it’s a deeply flavorful, satisfying meal packed with tender beef, hearty beans, and a touch of smoky bacon. It’s the perfect dish to nourish your body and soul on a chilly evening.
This recipe is a wonderful example of European comfort food, offering a taste of tradition with every spoonful. It’s surprisingly easy to make, though it does require a little planning ahead to soak the beans. But trust us, the extra effort is so worth it! The slow simmering process allows the flavors to meld together beautifully, creating a rich and complex taste that will have everyone asking for seconds.
We’ve taken a traditional approach, using shin of beef for maximum flavor and texture. The combination of beef and kidney beans is a classic for a reason – it’s incredibly satisfying and provides a good source of protein and fiber. The addition of paprika adds a subtle warmth and color, while the fresh parsley brightens up the dish. And let’s not forget the crispy bacon – it’s the perfect finishing touch!
Why You’ll Love This Bean Soup:
- Hearty and Filling: This soup is substantial enough to be a complete meal.
- Flavorful: The combination of beef, beans, and spices creates a rich and complex flavor.
- Comforting: It’s the perfect dish to warm you up on a cold day.
- Easy to Make: While it requires some time, the steps are straightforward.
- Great for Meal Prep: Make a big batch and enjoy it throughout the week.
Tips for the Best Bean Soup:
- Soaking the Beans: Don’t skip the soaking step! It helps to soften the beans and reduce cooking time. If you forget, you can use the quick-soak method (boil the beans for 2 minutes, then let them sit for an hour).
- Slow Simmering: The key to a flavorful soup is slow simmering. This allows the flavors to meld together and the beef to become incredibly tender.
- Adjusting the Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or paprika to suit your taste.
- Pureeing the Beans: Pureeing half of the beans creates a creamy texture without adding any cream.
Frequently Asked Questions:
Q: Can I use canned beans instead of dried beans?
A: While you can, the flavor won’t be as rich. If you do use canned beans, reduce the cooking time significantly and add them towards the end of the process.
Q: Can I make this soup in a slow cooker?
A: Yes! Brown the beef first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What kind of beef is best for this soup?
A: Shin of beef is ideal because it becomes incredibly tender during slow cooking. However, you can also use chuck roast or stewing beef.
Q: Can I add other vegetables to this soup?
A: Yes! Carrots, celery, and leeks would all be delicious additions.
Bean Soup
Ingredients
- 8 oz shin of beef sliced
- 6 1/2 oz uncooked kidney beans
- 1 3/4 pint meat stock
- 1 onion chopped
- 3 tomatoes skinned and chopped
- 1 large potato peeled and grated
- 1/2 tsp paprika
- 2 tsp salt
- freshly ground black pepper to taste
- 3 rasher rindless bacon chopped
- 4 tsp dried parsley
- 3 tbsp chopped fresh parsley
Instructions
- First prepare the beans by rinsing them under cold running water and soaking them in cold water to cover overnight. Drain and rinse under cold water.
- To prepare the soup, place meat and soaked beans in a large saucepan.
- Add stock, bring to the boil and boil rapidly for 10 minutes.
- Then simmer for 2 hours or until meat is tender. Replenish liquid with stock if necessary.
- Remove meat and cut into cubes.
- Puree half the beans in a liquidizer or rub through a sieve.
- Return meat cubes and pureed beans to soup. Add remaining ingredients except bacon and parsley and simmer for 30 minutes.
- Fry bacon until crisp.
- Sprinkle bacon and parsley over soup just before serving.
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