This beef, samp and bean soup makes the perfect bowl of warmth during cold seasons. The process to make it is lovely too: you chop the veg, soak the samp and beans, sear the beef shin and then combine them all, letting them simmer for a few hours while you get busy with other tasks or start your favourite movie. While the samp and beans make this soup ultra filling, no one will say no to a fresh, fluffy and hot bread roll lathered with butter on the side. Enjoy!
View this post on Instagram
Beef, samp & bean soup
Ingredients
- 500 g beef shin (or any other beef cut of your liking)
- 2 onions, chopped (I used red, but white onions and even leeks work too)
- 2 carrots, chopped
- 3 celery sticks, chopped
- 3 bay leaves
- 4 sprigs rosemary and thyme tied together (any fresh herbs work here)
- 3 beef stock cubes (if you only have vegetable or chicken that works too)
- 3 teaspoons salt (adjust to taste before serving)
- 2 tablespoons oyster sauce
- 2 teaspoons paprika (or more if you like it hot)
- fresh black pepper to taste
- 2 cups samp and bean mix, pre-soaked (follow packet instructions)
- 4 to 5 litres water
- olive oil for sautéeing
- To serve
- Freshly sliced chives
- Olive oil
- Fresh bread rolls (optional)
Instructions
SEASON the beef shin with olive oil, salt and a generous amount of black pepper.
SEAR the beef in a big soup pot, remove and set aside.
SAUTÉE the vegetables until soft.
ADD the spices and herbs, fry for 1 minute.
ADD the pre-soaked samp and bean mix.
REPLACE the beef shins.
COVER with water and bring to the boil.
LOWER the heat to a gentle simmer, and leave to cook for 4 to 5 hours (depending on how quickly the meat softens).
ADJUST the seasoning before serving with more salt and black pepper
SERVE by garnishing bowls of soup with freshly sliced chives and a drizzle of olive oil. Don't forget a sneaky bread roll!
