Rich kidney bean beef and tomato soup
Winter in Israel, which is where im from is normally not so severe, but sometimes it can go bad. I remember the way back home from school when it was raining, although it wasn't so far i would still get soaken wet because i forgot to take an unmbrella. This soup was waiting for me and i could smell it from down stairs so already i knew comfort is about to happen.
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- 1 bulb(s) brown onion diced
- 2 whole(s) carrots diced 1.5 cm
- 3 stick(s) celery diced 1.5 cm
- 1 bunch(es) celery leaves chopped
- 1.1 pound(s) slow cooking beef (e.g.,chuck) diced 2.5 cm
- 10 whole(s) tomatoes roughly chopped
- 2 cup(s) kidney bean soaken over night (12 hours)
- 1 can(s) tomato paste (140 gr)
- 1/4 cup(s) olive oil
- pinch(s) sugar
- 2 tablespoon(s) sweet paprika
- salt to taste
- black pepper to taste
- beef/chicken/vegtable stock or water
- Heat up a big pot and sweat onion,carrots and celery sticks with olive oil for 3 minutes. Add the beef dices and saute for 4-5 minutes to brown the beef a little bit. Add paprika and tomatoe paste and keep sauteing for another minute. Add tomatoes and simmer for 15 minutes. Strain beans from soakin liquid and add to the pot along with celery leaves. At this point you want to make sure you have enough liquid to cover. This soup can be more runny or more like a stew depends on how much liquid you add along the cooking.
- Simmer for 1-1.5 hours, make sure you stir once in a while to make sure nothing sticks and burns to the bottom of the pot.
- Don't add the salt at the beginning or that will delay the beans cooking time, season when the beans are soft.
- The soup is ready when the beans are soft and the beef is tender.
- Serve with a rye bread toast spread with butter and rub a clove of garlic on it.
- Enjoy your comfort.
This recipe is a personal recipe added by ChefPapo and has not been tested or endorsed by MyRecipes.
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