Bean Soup

bean soup

Bean Soup

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Servings: 4
Calories: 415


  • 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


  • 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
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