Beef and Black Bean Soup

    Beef and Black Bean Soup


    25 people made this

    You will never find a beef soup recipe as rich as this one. It takes time to prepare but why skimp? Serve in large soup plates with hot French bread.

    Serves: 10 

    • 2 tablespoons butter
    • 1 onion, coarsely chopped
    • 4 stalks celery, chopped
    • 150g lean round steak, cut into 1cm cubes
    • 4 cups (1 litre) beef stock
    • 4 cups (1 litre) water
    • 1 bay leaf
    • 1/4 teaspoon dried marjoram
    • 1/4 teaspoon dried oregano
    • 1 kg beef soup bones
    • 1 large potato, peeled and cut into large chunks
    • 1 large carrot, peeled and cut into large chunks
    • 1 small green capsicum, chopped
    • 1/4 cup dry black beans
    • 1/4 cup dried split peas
    • 1/4 cup white rice
    • 1/4 cup macaroni
    • 1 cup crushed tomatoes
    • 1/4 cup chopped cabbage
    • 1 cup (250ml) red wine
    • salt and ground black pepper to taste

    Preparation:25min  ›  Cook:4hours  ›  Ready in:4hours25min 

    1. Melt the butter in a large stockpot over medium heat; cook the onion, celery and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
    2. Add the potato, carrot, capsicum, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

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