Name: White Bean and Beef Winter Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 lb. white beans (soaked for 8 to 12 hours); 1 lb. grass fed beef (cubed or ground); 2 Tbsp. Olive Oil; 1 medium Onion (finely chopped); 5 cloves Garlic (minced); 2 Tbsp. Tomato Paste; 2 Carrots (finely cubed); 6 Celery stalks (finely chopped); 1 bunch Parsley; 4 sprigs Thyme; 2 Bay Leafs; 6 Black pepper corns; 1 Tbsp. Cumin; 1 Tbsp. Paprika; 1 tsp. Black Pepper; Salt to taste

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“Jonas” is behind us, but the snow on the ground all around makes me crave hot, thick, rich winter soups. And what can be better than a hardy white bean and beef soup?

White Bean and Beef Winter Soup

A classic soup for a cold winter night.

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Prep Time 15

Cook Time 2

Total Time 2 15

Ingredients

Beans

1 lb. white beans soaked for 8 to 12 hours

Beef

1 lb. grass fed beef cubed or ground

Base

2 Tbsp. Olive Oil
1 medium Onion finely chopped
5 cloves Garlic minced
2 Tbsp. Tomato Paste

Vegetables

2 Carrots finely cubed
6 Celery stalks finely chopped

Bouquet Garni

1 bunch Parsley
4 sprigs Thyme
2 Bay Leafs
6 Black pepper corns

Spices

1 Tbsp. Cumin
1 Tbsp. Paprika
1 tsp. Black Pepper
Salt to taste

Instructions

Soak beans in cold water for 8 to 12 hours. Discard any beans that float. Alternatively, soak 1 hour, covered, in boiling water.
Heat oil in a big pan over medium heat, and saute onion until golden.
Add tomato paste, paprika and cumin, and mix constantly till well scented and starts to darken (caramelize).
Add carrots and celery, mix, and cook for about 5 minutes, till vegetables start to soften.
Add beef and mix frequently, until all beef changed its color.
Add drained beans, mix, and add water to cover about 2″ above ingredients.
Add bouquet Garni and bring to a boil.
Lower heat to a simmer, cover, and let cook for 2 to 4 hours, till beans are soft and all flavors are well blended.
Taste and fix flavors; you will need to add salt, probably some cumin, and more pepper if you are looking for a spicier flavor.
Serve hot.

Notes

Make sure NOT to add salt until beans are soft, as it will slow down the softening process.
Feel free to add more root vegetables to the mix for an even richer flavor: celeriac and parsley root are immediate candidates!
If you like a thicker soup, add less water, just make sure you check the soup every so often to avoid scorching.
If you like meat sticks, feel free to chop some and add with the beef.
Pressure cooker is a great tool for this recipe: can be finished in less than 1 hour.