Beef and Red Bean Soup

This Beef and Red Bean soup is great addition to your arsenal of quick fix winter warmers


4 servings

Nutritional information per serving

K/Cal                      406

Fat                           6g

Carbohydrate        56g

Protein                    33g


  • 1                               Large Organic Carrot
  • 400g                       Diced Beef
  • 3                              Organic Spring onions
  • 2                              Kallo beef stock cubes
  • 1 (approx 400g)   Large white flesh Sweet Potato
  • 1                               Large Organic Onion
  • 1 tin                         Organic Kidney Beans (in water)
  • 2 cloves                  Garlic
  • 1 teaspoon             Organic Rapeseed Oil
  • 1 teaspoon             Thyme

To season Beef

  • 2 teaspoon             Black Pepper
  • Large Pinch           Maldon Salt

To make dumplings

  • 100g                        Organic flour
  • 1 teaspoon             Mixed herbs
  • 1 teaspoon             Maldon salt
  • 1 teaspoon             Baking Powder
  1. Season Beef  with the Salt and Pepper and set aside
  2. Heat Rapeseed Oil over a medium heat in a large pan
  3. Roughly chop the Onion, Spring onions and Garlic.
  4. When the oil is hot sweat the Onion, Spring onions and Garlic until the onion is translucent.  Stir frequently
  5. Add the Beef to the pan
  6. Once the beef is sealed, peel and chop the Carrot and add to the pan.  Stir
  7. Dissolve the Stock Cubes in 500ml of boiling water and add to the pan.  Simmer for 10 mins
  8. Peel and chop the Sweet Potato and add to the pan.
  9. Drain the Kidney Beans and add to the pan.
  10. Add Thyme. Stir, cover and simmer
  11. Place Flour in a mixing bowl with the Baking Powder, Mixed Herbs and Maldon Salt.  Mix together
  12. Create a well in the centre of the flour and add a small amount of cold water and mix.
  13. Continue to add water SMALL amounts of water until a dough is formed
  14. Create the dumplings by using a teaspoon to divide the mix.  Roll into small balls and place on the surface of the soup.  Cover and simmer for 15 mins
  15. Stir the soup to ensure all the dumplings are immersed in liquid
  16. Cover and simmer on a low heat for 1 hour or until the beef is tender – stirring occasionally – add more water if needed
  17. Serve with a hand cut slice of rustic bread


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