Beef, bean and spinach soup

Cooking Soups Beef, bean and spinach soup

Tender pieces of beef steak add a meaty touch to this hearty bean and spinach soup.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place the beans in a bowl. Cover with cold water and soak overnight. Drain.
  2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Stir in the stock, wine and tomato paste and bring to the boil. Reduce heat to low. Add beans and cook, covered, for 15 minutes or until beans are just tender. (To freeze, see below.)
  3. Stir in the beef, spinach and chilli. Simmer, uncovered, stirring occasionally, for 2 minutes or until the beef changes colour. Season with salt and pepper.
  4. Ladle among bowls and sprinkle with coriander. Serve with crusty bread.

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190g black-eye beans
1 tbsp olive oil
1 medium brown onion, halved, finely chopped
1 garlic clove, crushed
1.5L beef stock
185ml dry red wine
2 tbsp tomato paste
500g beef rump steak, cut across the grain into thin slices
1 bunch English spinach, trimmed, washed, shredded
1 small fresh red birdseye chilli, thinly sliced
Salt & freshly ground black pepper
2 tbsp coarsely chopped fresh coriander
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Soups
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