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Beef, bean and spinach soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Savory beef steak enhances the flavor in a bean and spinach soup.
Ingredients:
  • 190g (1 cup) black-eye beans
  • 1 medium brown onion, halved, finely chopped
  • 1.5L (6 cups) beef style liquid stock
  • 185ml (3/4 cup) dry red wine
  • 44.40 gm tomato paste
  • 500g beef rump steak, cut across the grain into thin slices
  • 1 bunch (about 500g) English spinach, trimmed, washed, shredded
  • 1 small fresh red birdseye chilli, thinly sliced
  • Salt & freshly ground black pepper
  • 40.00 ml coarsely chopped fresh coriander
  • Crusty bread, to serve
Instructions:
  • In a bowl, place the beans and cover them with cold water. Let them soak overnight, then drain them.
  • In a large saucepan over medium heat, sauté onion and garlic in oil until onion softens, about 3 minutes. Pour in stock, wine, and tomato paste, bring to a boil, then simmer on low heat. Add beans, cover, and cook for 15 minutes until tender. (Freezing instructions below.)
  • Combine the beef, spinach, and chili in the pot. Let it simmer uncovered for 2 minutes, stirring occasionally, until the beef changes color. Season with salt and pepper to taste.
  • Divide the soup into bowls and garnish with fresh coriander. Enjoy with crusty bread on the side.

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