Hearty Bean Soup: Hello winter! Image: Adobe.

Hearty bean soup – Deliciously thick and flavour-packed

Name: Bean Soup Recipe
Prep time: 1 h 10 min
Cook time: 45 min
Total time: 1 h 55 min
Ingredients: 1 litre water plus 1 cup water (divided); 400 g stewing beef, cut into chunks; 5 medium carrots, chopped; 400 g speckled beans; 2 onions, diced; 4 cloves garlic, diced; 1 can of whole peeled tomatoes; 2 tablespoons brown onion soup powder; oil for frying; 1 teaspoon chilli powder; salt and pepper

Cosy up with a bowl of hearty bean soup that will warm you from the inside out.

by Timone Van Niekerk

01-07-2021 14:48

in Recipes

Hearty Bean Soup: Hello winter! Image: Adobe.

The inviting aroma of a thick bean soup cooking slowly on the stove is just what we need on a cold winter’s day. It’s hearty, flavourful and loaded with all the goodness mother nature has to offer.

Bean soup is one of those classic recipes that we pull out whenever the first signs of winter become evident. The amazing quality about beans is that they add a thick, meaty texture to soup making it a very economic, wholesome meal to prepare for a large group of people.

This soup recipe comes together relatively quickly. Just remember to soak the beans for at least one hour in water, but preferably more. Soaking beans before cooking helps to break down some of the complex sugars which can cause digestion difficulty for some people. And, it will save you some time in the kitchen as the beans will be much softer.

If you have the time and energy, you can even cook an extra-large pot of bubbling bean soup and freeze any leftovers for another day. It’s super easy to defrost and reheat on a lazy evening when the last thing on your mind is to slave away in the kitchen.

Bean Soup Recipe

5 from 1 vote

Recipe by Timone Van Niekerk Course: MainCuisine: GlobalDifficulty: Easy

Prep time

hour

minutes

Cooking time

minutes

Total time

hour

minutes

Healthy and hearty bean soup recipe packed full of flavour.

Ingredients

1 litre 1 water plus 1 cup water (divided)
400 g 400 stewing beef, cut into chunks
5 medium 5 carrots, chopped
400 g 400 speckled beans
2 2 onions, diced
4 cloves 4 garlic, diced
1 can 1 of whole peeled tomatoes
2 tablespoons 2 brown onion soup powder
oil for frying
1 teaspoon 1 chilli powder
salt and pepper

Method

Soak the beans in 1 liter of water for one hour and then strain.
In a large pot, heat the oil and fry the stewing meat until browned. Add the onions and garlic and fry until translucent.
Add four cups of water, and the soaked beans and cook on medium heat for 25 minutes, or until cooked, with the pot lid sealed tightly.
Add the carrots and canned tomatoes and cook for another 10 minutes.
Mix the brown onion soup powder with a cup of water and add it to the pot. Then add the chilli powder, salt and pepper. Cook on medium heat for another 10 minutes or until thickened.
Serve warm or freeze.