Bean, Beef and Vegetable Soup
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Combine beans, broth, onions, celery, and seasonings. Simmer in a stock pot for thirty minutes. Add remaining vegetables and tomato sauce, then simmer another hour or until beans are thoroughly cooked.
Add greens to this soup to pump up the nutritional value. Add tender greens such as spinach 20 minutes before the end of the cooking cycle; tougher greens such as kale, 40 minutes before.
- 500 g dried beans
- 2 L beef broth
- 2 large onions, finely chopped
- 1/2 cabbage, finely shredded
- 5 large carrots, peeled and diced
- 5 stalks celery, finely chopped
- 500 ml tomato sauce
- 500 g ground beef
- 3 ml dried basil
- 3 ml dried thyme
- 3 ml dried sage
- 3 ml black pepper
- 6 ml dried parsley
