Hearty Beef and Red Bean Soup
Ingredients:
- 250 grams beef, cut into cubes and rinsed
- 150 grams red beans (also known as “brenebron”), soaked for 3 hours
- 2 potatoes, peeled, diced, and rinsed
- 3 carrots, peeled, diced, and rinsed
- 1 tomato, rinsed and chopped
- 2 stalks celery, chopped
- 2 stalks green onions, chopped
- Fried shallots, to taste (for garnish)
- Water, as needed
- 1 tablespoon vegetable oil
For the spice paste:
- 4 cloves garlic
- 1 teaspoon ground nutmeg
- 1 teaspoon black pepper
- Salt, to taste
- Sugar, to taste
Instructions:
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Prepare the Spice Paste: Begin by blending the garlic, ground nutmeg, black pepper, salt, and sugar into a smooth paste. You can use a mortar and pestle or a food processor for this task.
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Sauté the Spice Paste: Heat the vegetable oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and slightly golden.
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Cook the Beef: Add the beef cubes to the pot and cook until they are browned on all sides.
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Simmer the Soup: Pour in enough water to cover the beef. Bring to a boil, then reduce the heat to a simmer. Cook until the beef is partially tender.
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Add the Vegetables and Beans: Incorporate the soaked red beans, diced potatoes, and carrots into the pot. Continue to simmer until the beans and vegetables are tender and fully cooked.
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Adjust the Seasoning: Taste the soup and adjust the seasoning as needed with additional salt and sugar.
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Add Fresh Ingredients: Stir in the chopped tomato, celery, and green onions. Cook for a few more minutes until the tomatoes are soft and the vegetables are cooked to your liking.
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Serve: Ladle the soup into bowls, garnish with fried shallots, and serve hot.
This robust and comforting beef and red bean soup is perfect for warming up on chilly days. Enjoy the rich flavors and hearty ingredients in every spoonful!
