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🍲 Hearty Beef, Potato and Bean Soup

458 kcal · 30 min · 4 servings

Ingredients

• 500 g beef (soup meat, from the shoulder)
• salt
• 1 bay leaf
• 3 allspice berries
• 300 g waxy potatoes
• 300 g fresh yellow beans
• 3 tomatoes
• 1 onion
• 2 tbsp olive oil
• 1 tbsp flour
• 150 ml heavy cream
• pepper (from the mill)
• sweet paprika powder
• turmeric (to taste)
• chervil (for garnish)

Instructions

1. 1. Place the meat in a large pot.
2. 2. Pour in 1.5 liters of water.
3. 3. Add salt and the spices.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to medium.
6. 6. Simmer the soup for 1 hour.
7. 7. Skim off the foam that rises to the top regularly.
8. 8. Peel the potatoes in the meantime.
9. 9. Wash the peeled potatoes.
10. 10. Cut the potatoes into bite-sized pieces.
11. 11. Sort through the beans and remove any debris.
12. 12. Wash the beans thoroughly.
13. 13. Remove the hard ends and stems from the beans.
14. 14. Halve the beans.
15. 15. Pour boiling water over the tomatoes.
16. 16. Shock the tomatoes immediately with cold water.
17. 17. Peel the skin off the tomatoes.
18. 18. Cut the tomatoes into quarters.
19. 19. Remove the seeds from the tomato quarters.
20. 20. Dice the tomato flesh into small cubes.
21. 21. Peel the onions.
22. 22. Finely chop the onions.
23. 23. Heat oil in a pot.
24. 24. Sauté the onions in the hot oil until they are translucent.
25. 25. Remove the meat from the broth.
26. 26. Cut the cooked meat into small cubes.
27. 27. Strain the broth through a fine sieve.
28. 28. Add the potatoes to the onions.
29. 29. Add the beans to the onions.
30. 30. Dust the vegetables with flour.
31. 31. Fry the vegetables briefly until they take on a light color.
32. 32. Pour in 800 ml of strained beef broth.
33. 33. Add the cream to the soup.
34. 34. Stir vigorously until the cream is well distributed.

Nutrition per serving

• kcal: 458
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 22 g