Efrat's Notebook

Thick Bean and Beef Soup Draft

A thick soup of white beans and beef chuck cubes in a tomato base with cumin and paprika, simmered slowly until the meat is tender.

  • Prep20 min
  • Cook3 hr
  • Rest8 hr
  • Total11 hr 20 min
  • KashrutMeat

What you need

Amount:×1

How I make it

  1. Cook the soaked beans in a pot of water over medium heat for about 1 hour, until partly softened. Drain.

  2. Heat the oil in a pot and cook the onion, carrot and celery until the onion is translucent.

  3. Add the beef and brown on all sides.

  4. Add the tomato paste and garlic and cook for about 3 minutes, stirring.

  5. Add the beans and pour in water to cover. Season with salt, pepper, cumin and paprika, stir, cover and bring to a boil.

  6. Lower the heat and simmer for about 2 hours.

What I've learned

  • If the meat isn't tender yet but the soup is already thick, I add a little water and cook for another 30 minutes or so.

Source: ChefEf (chefef.com)