Beef Red Bean Soup Recipe

Vegetables or soups are always delicious when eaten with rice, one of which is beef red bean soup. The combination of red beans, beef, and vegetables used will certainly make this soup special and special. A sprinkling of scallions and fried onions will certainly add to the enjoyment of this soup, which tastes so savory.

Ingredients

Beef, cut into pieces - 400 grams
Fresh kidney beans, boiled 10 minutes, drained - 200 grams
Carrots, chopped - 2 pieces
Tomato, chopped - 1 piece
Green onion, coarsely chopped - 1 stick
Celery, tied in a knot - 1 stalk
Nutmeg powder - 1/2 tsp
Salt to taste
Margarine for sauteing - 1 tbsp
Fried shallots for sprinkling - to taste
Ground spices:
Shallots - 5 cloves
Garlic - 3 cloves
Pepper granules - 1 tsp
See Mother's Recipe Version

Plans

Boil water, boil the meat until cooked and tender.
Add red beans, tomatoes and celery. Bring back to a boil and set aside.
Heat margarine, saute ground spices until fragrant and cooked.
Pour into the beef stew.
Add salt and nutmeg powder. Stir well.
Add carrots. Cook until carrots are soft, adjust the taste.
Just before serving, add the scallions. Stir well.
Serve warm with a sprinkling of fried shallots.
1. For a more savory soup taste, use meat with less fat.

How long to cook red bean soup?

Chicken Red Bean Soup Add salt, pepper, nutmeg, mushroom broth. Sauté the garlic, add it to the soup, as well as the leeks and celery. Cook for about 45 minutes over low heat, remove from heat. Taste correction.

How to cook red beans?

Choose small red beans. Kidney beans vary in size. 2. Soak red beans overnight. Make sure the red beans to be processed are clean. 3. Soak the red beans for a while. 4. Boil red beans with high temperature. Stir the kidney beans frequently as they cook. 6. Warm the canned red beans.