Bean Soup
Ingredients
- 8 oz shin of beef sliced
- 6 1/2 oz uncooked kidney beans
- 1 3/4 pint meat stock
- 1 onion chopped
- 3 to matoes skinned and chopped
- 1 large potato peeled and grated
- 1/2 tsp paprika
- 2 tsp salt
- freshly ground black pepper to taste
- 3 rashers rindless bacon chopped
- 4 tsp dried or 3 tbsp chopped fresh parsley
Instructions
- First prepare the beans by rinsing them under cold running water and soaking them in cold water to cover overnight. Drain and rinse under cold water.
- To prepare the soup, place meat and soaked beans in a large saucepan.
- Add stock, bring to the boil and boil rapidly for 10 minutes.
- Then simmer for 2 hours or until meat is tender. Replenish liquid with stock if necessary.
- Remove meat and cut into cubes.
- Puree half the beans in a liquidizer or rub through a sieve.
- Return meat cubes and pureed beans to soup. Add remaining ingredients except bacon and parsley and simmer for 30 minutes.
- Fry bacon until crisp.
- Sprinkle bacon and parsley over soup just before serving.
Calories: 415 kcal
Carbohydrates: 34 g
Protein: 23 g
Fat: 21g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 57 mg
Sodium: 1616 mg
Potassium: 1074 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 810 IU
Vitamin C: 27 mg
Calcium: 53 mg
Iron: 4 mg