White Bean and Beef Soup with Tomatoes and Onions

recipe
White beans braised in savory sauce are enjoyed all year long in many Sephardic households.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 9 %
Fat 2.8 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.7 g
Protein 23.5 g
Carbohydrate 42 g
Fiber 15.2 g
Cholesterol 19 mg
Iron 4.5 mg
Sodium 602 mg
Calcium 113 mg

Ingredients

1 (16-ounce) package dried navy beans
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
3/4 pound sirloin, cut into 1-inch cubes
Cooking spray
1 1/2 cups chopped Rio or other sweet onion
4 1/2 cups Beef Stock
2 cups water
3 bay leaves
2 (8-ounce) cans tomato sauce

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Sprinkle 1/2 teaspoon salt and pepper evenly over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; sauté 7 minutes or until lightly browned. Remove beef from pan.

Add onion to pan; sauté 5 minutes or until tender. Return beef to pan. Add Beef Stock, 2 cups water, and bay leaves, scraping pan to loosen browned bits. Add beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Add tomato sauce and remaining 1/2 teaspoon salt to pan. Cook, uncovered, 45 minutes or until beans are tender, pressing some of the beans against side of pan with wooden spoon to thicken liquid. Discard bay leaves.

Note: Nutritional analysis includes Beef Stock.

Joy E. Zacharia, R.D.,

Cooking Light

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note