Three-bean soup


Ingredients 19
Servings 0
Time

Ingredients

  • 250
    g
    chicken gizzards, cleaned and rinsed
  • 250
    g
    brisket (on bone), meat removed and chopped, rinsed
  • 125
    g
    slice beef shin, rinsed
  • 2
    Litres
    cold water
  • 45
    ml
    good-quality olive oil
  • 80
    g
    dried butter beans, soaked overnight
  • 45
    g
    black-eyed beans, soaked overnight
  • 60
    g
    red kidney beans, soaked overnight
  • 60
    g
    lentils (no need to soak) or yellow split peas (soaked overnight)
  • 2
    thick slices cabbage
  • 3
    leeks, sliced and washed well (see tips)
  • 5
    carrots, cut into julienne (very thin lengthways) strips
  • 4
    ripe tomatoes, skinned and chopped
  • 1
    bunch soup celery or table celery leaves
  • a few lemon thyme springs, tied with thread
  • 2
    ml
    milled black pepper
  • 10
    ml
    mustard powder
  • 4
    large bay leaves
  • 15
    ml
    salt
 

Method

 
1. Layer meat in soup pot. Add cold water and bring slowly to boil, skimming off froth with a slotted spoon, when necessary. (Always start with cold water to draw flavour from the meat. Boiling water seals the surface immediately, so the meat retains all the flavour instead of letting the juices seep into the soup.) 2. Heat olive oil in a large saucepan or frying pan. Sauté rest of ingredients (except salt) for 5 to 10 minutes. Add to soup. 3. Bring to boil again, skimming as needed. Turn down heat and simmer for 2 to 3 hours, or until beans are tender. Add salt (if you add it before cooking, the beans will not soften). 4. Cook for 10 to 15 minutes, then check seasoning and add more salt and pepper if necessary. Serve in heated soup plates.
 

Read more on: soup  |  pressure cook
 

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