Beef and Bean Soup (with Cabbage)
A hearty beef and bean soup with meatballs, cabbage, and black beans – the perfect autumn or winter soup.
Servings 6 -8
Calories 395kcal
Ingredients
- Soup:
- 1 tablespoon olive oil
- 100 g/ 3.5 oz bacon
- 1 medium onion
- 1 large carrot
- 2-3 celery stalks depending on size (or about 50 g/ 1.7 oz celeriac)
- 1 small leek
- 1 small red bell pepper
- ½ tablespoon sweet paprika powder
- 1.5 liter/ 50.7 fl.oz/ 6 ½ cups chicken stock or beef stock
- 1 can diced tomatoes 400 g/ 14 oz
- 1 teaspoon sugar
- 1 tablespoon dried thyme
- 250 g/ 8.8 oz white cabbage green or pointed cabbage can be used instead
- 1 can black beans 400 g/ 14 oz (or another sort of canned beans)
- 1-2 teaspoons red wine vinegar
- fine sea salt and pepper
- Meatballs:
- 500 g/ 1.1 lbs lean ground beef
- 1 small onion
- 1 large garlic clove
- 1 egg
- 4 tablespoons dried breadcrumbs
- 2 tablespoons fresh chopped parsley or frozen parsley
- 1 teaspoon fine sea salt less if using table salt
- generously freshly ground black pepper
Instructions
- Cut the bacon into small cubes. Chop the onion finely. Set both aside in a small bowl.
- Chop the carrot, celery stalks or celeriac, leek, and pepper into small cubes. Set aside in another bowl.
- Slice the cabbage very finely or chop it into small pieces. Set aside in another bowl.
Meatballs:
- Chop the onion very finely. Combine the ground beef with the onion, grated garlic clove, egg, breadcrumbs, parsley, salt, and pepper. Mix very well with your hands.
- Form the balls, about 30-35 walnut-sized meatballs. Set aside.
Soup:
- Heat the olive oil in a large heavy-bottomed soup pot. Add the bacon and the onion and saute for about 3 minutes.
- Add the carrot, celery, leek, and pepper, stir well and saute, stirring often, for about 5 more minutes.
- Add sweet paprika to the vegetables, stir well for one minute.
- Add the stock, tomatoes, sugar, thyme, one teaspoon salt and ½ teaspoon freshly ground black pepper.
- Stir well and bring to a boil. Turn the heat down to medium-low and simmer, covered, for about 10 minutes.
- Add cabbage and bring to a boil again. Simmer for 5 minutes, add the meatballs and drained black beans and simmer for another 15 minutes or until the vegetables are tender and the meatballs cooked through.
- Add 1 teaspoon red wine vinegar and more salt and pepper to taste. Add the remaining red wine vinegar according to your taste.
- Serve immediately or reheated.
Video
Nutrition
Serving: 1/8 of the dish | Calories: 395kcal | Carbohydrates: 27g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 1125mg | Fiber: 6g | Sugar: 8g