Hearty Beef and Bean Soup
- Pressure cooker
INGREDIENTS
- 1.3 pounds/600 grams beef short rib or chuck, cut into 1-inch cubes
- 3 medium gold potatoes, peeled and diced
- 1.3 pounds/600 grams frozen shelled fava beans
- 1 large onion, finely chopped
- Large handful fresh cilantro, finely chopped
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon black or white pepper
- 1 teaspoon garlic granules
- 5 bay leaves
- 1 tablespoon allspice berries
- 4 tablespoons olive oil
INSTRUCTIONS
- Sear the beef in a pressure cooker with 2 tablespoons of olive oil until browned. Add bay leaves and allspice, cover with water, and cook under pressure for 40 minutes until tender. Strain the broth and reserve.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes. Stir in the potatoes, salt, turmeric, pepper, and garlic and cook for 2 minutes to release the flavors.
- Add the fava beans, beef, and half the cilantro. Pour in reserved broth or enough water to cover the ingredients. Simmer gently for 1 hour, until the potatoes and beans are tender.
- Stir in the remaining cilantro just before serving. Ladle into bowls and serve hot.
FAQ
What cut of beef is best for making a hearty beef and bean soup?
The best cuts are ones that become tender with slow cooking and release rich flavor into the broth. Short ribs, chuck, or brisket are ideal because they contain a combination of connective tissue and marbling. The collagen in these cuts breaks down during cooking, thickening the broth naturally and creating a deep, savory flavor that complements the fava beans and vegetables.
Avoid very lean cuts like sirloin or round, as they can dry out or remain tough. Choose pieces cut into uniform cubes, about 1 inch in size, to ensure even cooking. Bringing the beef to room temperature before cooking helps it cook evenly, while trimming excess fat ensures the soup does not become greasy.
How long should I cook the fava beans to ensure they are tender?
Frozen shelled fava beans generally cook faster than dried ones and should be added to the soup with enough simmering time to allow them to become tender without falling apart. In a hearty beef and bean soup, they typically require about one hour of gentle simmering once combined with the beef and potatoes.
Cooking at a low, steady heat helps the beans absorb flavors from the broth and seasonings while maintaining their structure. Overcooking can lead to mushy beans and a cloudy soup, while undercooking results in beans that are hard or grainy. It is important to taste-test the beans toward the end of cooking to ensure they have a creamy, tender texture that complements the meat and potatoes.
What is the best way to brown the beef?
Use a heavy-bottomed pot or pressure cooker over medium-high heat and ensure the pan is hot before adding the meat. Pat the beef dry to avoid steaming, then sear in small batches to prevent overcrowding, allowing each cube to brown evenly. Turn the pieces only once or twice to develop a rich, caramelized crust. The browned bits left on the pan, known as fond, can be deglazed with broth or water to enhance the soup’s depth.
Can I make the soup in a slow cooker or stovetop without a pressure cooker?
This hearty beef and bean soup can be made entirely on the stovetop or in a slow cooker. For stovetop preparation, sear the beef in a heavy pot to develop flavor, then add water or broth, bay leaves, allspice, and vegetables. Cover and simmer gently for 1½ to 2 hours until the meat is tender.
In a slow cooker, searing the beef first enhances flavor, but it is optional. Combine all ingredients, cover, and cook on low for 6 to 8 hours or high for 4 to 5 hours. In both methods, the slow, even heat allows the connective tissue in the beef to break down and the fava beans to absorb flavors.
What herbs and spices enhance the flavor of the soup?
Turmeric, black or white pepper, garlic granules, and allspice berries contribute a subtle earthiness and depth, while bay leaves add herbal brightness. Fresh cilantro added toward the end provides a bright, green freshness that balances the richness of the beef.
Optional additions such as parsley, thyme, or a pinch of smoked paprika can enhance flavor without overpowering the dish. Season gradually, tasting as you go, because the long simmer allows flavors to meld.
How do I store and reheat leftover beef and bean soup?
Leftover hearty beef and bean soup should be stored in an airtight container in the refrigerator for up to 3–4 days or frozen for up to 3 months. When reheating, bring the soup gently to a simmer over medium heat rather than boiling rapidly, which can break down the fava beans and potatoes and make them mushy.
If frozen, thaw in the refrigerator overnight for even reheating. Adding a splash of water or reserved broth can restore any liquid lost during storage. Taste and adjust seasoning before serving, as flavors may mellow in the fridge.
Can I use dried fava beans instead of frozen?
Dried fava beans can be used in place of frozen for a hearty beef and bean soup, but they require additional preparation. Soak the beans overnight in cold water to reduce cooking time and improve digestibility. Drain the soaking water, then add the beans to the simmering broth early in the cooking process, as dried beans take 1½ to 2 hours to become tender. Monitor the liquid level carefully, adding more water or broth as needed to prevent sticking.
Is it possible to make a vegetarian version of this soup without losing flavor?
A vegetarian version of hearty beef and bean soup can be made by omitting the beef or substituting it with hearty vegetables such as mushrooms, eggplant, or root vegetables. For protein, add cooked lentils or chickpeas. To replace the rich beef flavor, use vegetable broth combined with soy sauce, miso, or smoked paprika to create depth and umami.
Sautéing the vegetables until golden before simmering helps build flavor. Adding fresh herbs like cilantro or parsley at the end brightens the soup, while spices like turmeric, garlic, and pepper provide warmth.
How do I thicken a beef and bean soup without adding cream or flour?
To thicken a hearty beef and bean soup naturally, allow the fava beans and potatoes to break down slightly during simmering. Mashing a portion of the beans or potatoes against the side of the pot releases starch, creating a creamy texture without extra ingredients.
Reducing the soup by simmering uncovered for 10–15 minutes intensifies flavors and naturally thickens the broth. Another method is to use pureed cooked vegetables, such as carrots or parsnips, stirred in for added body. Avoid high heat, which can break down the beans too much.
