This weekend I did not really know what soup to cook. After a little online research I found a picture of a butterbean and lamb soup and was all sold. The picture looked delicious. As I had a nice piece of organic beef in the freezer, I made a few changes to the recipe and created this fantastic soup.
And I learned something about soaking beans: They need a lot of water. A lot more than I was expecting. I left a medium-sized bowl of bean covered by water over night and the beans were still quiet hard the next day. I had to cook them (with the soup) for about 45 minutes. They were lovely in the end.
Level: Easy | Time: 60 minutes | serves 4
250 grams of beef steak
1 big tin of butter beans or dried beans soaked in water over night
2 carrot, peeled and sliced
1 small onion, peeled and cut in rings
1 celery stalk, sliced
4 medium-sized potatoes, peeled and cut into cubes
750 to 1 litre of vegetable stock
Salt and pepper
- Heat the olive oil in a medium-sized pot and add the meat and the onion when the oil is hot.
- Brown the meat all around and add the fresh Thyme.
- When the meat is browned add the rest of the vegetables and the stock and keep cooking on a low heat for at least 30 minutes.
- Check if the soup needs salt or pepper and if all the ingredients are soft and well mixed together. If not keep cooking for 10-15 minutes longer.
- Serve in a warm bowl with some bread.