White bean soup with beef

Ingredients for 8 servings:

• 500 g white beans
• 750 g beef soup meat
• 200 g carrot(s)
• 500 g potatoes
• 150 g celeriac
• 150 g leek
• 150 g bacon
• 850 ml vegetable stock
• 500 ml beef stock, bought or homemade
• 200 ml water
• 5 tbsp vinegar
• 1 tbsp lard
• ½ tsp savory
• 1 tsp marjoram
• ½ bunch parsley
• 3 dashes of Maggi
• Salt and pepper, white

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 13 hours 45 minutes

hearty and creamy

Soak the beans overnight. Discard the soaking water and place the beans in a large pot with 850 ml vegetable stock. Add the beef and simmer for one hour until tender. Dice the bacon and brown it in a second pot with lard. Dice the carrots, celery, leek, and potatoes and sauté briefly. Deglaze with 500 ml beef stock and 200 ml water and simmer for about 20 minutes. When the beans are cooked, remove the beef from the pot and set aside. Lightly puree the beans with a hand blender to make the stew more creamy. You should still be able to see some whole beans. Now add the entire contents of the second pot to the beans. Cut the beef into bite-sized pieces and return it to the soup. Season the stew with savory, marjoram, vinegar, salt, and pepper. Finely chop the parsley and fold it in. Optionally, add 3-4 generous splashes of Maggi. Tip: If you don’t have homemade vegetable stock but are using vegetable stock powder, it’s better to boil the beans in water and add the vegetable stock powder after the cooking time is complete. The salt contained in vegetable stock powder can significantly increase the cooking time of legumes.