Kale Bean and Beef Soup

This beef soup recipe cooks chuck or stewing beef, bacon and carrots in an Original Beef broth in the oven, then finishes on the hob with black-eye beans and kale. It serves 6, and the pot goes in the oven for 1hr-1hr30, or until the meat is soft.

Serves 6

Ingredients

• 1 tablespoon olive oil
• 8-10 rashers bacon
• 1kg bone-in chuck beef or stewing beef
• 1 onion, sliced
• 4 medium carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 sprigs thyme
• 2 tablespoons tomato purée
• 8 teaspoons Best Bone Broth Original Beef Concentrate
• 8 cups (2L) hot water
• 2 cups (500ml) black-eye beans, cooked
• 3 cups (750ml) packed chopped kale
• Salt and pepper, to taste
• Corn bread, to serve

For the paprika roasted baby onions and beans, to serve:

• 300g baby onions, peeled
• 1 cup (250ml) black-eye beans, cooked
• 1 tablespoon olive oil
• 1 teaspoon paprika

Method

1. Preheat the oven to 160°C. Heat olive oil in a large ovenproof pot over a medium heat and add the bacon rashers. Cook until crispy on both sides. Remove the bacon, cut into smaller pieces and set it aside.
2. Season the beef and add to the pot in batches, cooking until browned on each side. Remove from the pot and set them aside. Add the onions, carrots, celery and garlic to the pot and cook until softened. Add the thyme and tomato purée and stir.
3. Mix 8 teaspoons of Best Bone Broth Original Beef Concentrate to 8 cups (2L) of hot water and stir.
4. Add the beef broth to the pot of vegetables, along with the beef and crispy bacon pieces.
5. Bring to the boil and then reduce the heat and place the lid on the pot and place it into the oven for 1hr-1hr30 or until meat is soft.
6. While the pot is in the oven, toss the baby onions, the extra cup of beans, the olive oil and the paprika on a baking tray with a pinch of salt. Roast on a shelf beside the pot for 40 minutes, until the onions are soft and golden, turning once.
7. Once cooked, remove from the oven and place back onto the hob on a medium heat. Add the beans and stir for 5 minutes. Then add the kale until wilted.
8. Season and serve topped with paprika roasted baby onions and beans and your favourite homemade or store-bought cornbread.

Make it with Original Beef

This soup was written for our Original Beef bone broth concentrate: Original Beef 260g · Original Beef 350g · Original Beef 375g

The concentrate is made in Queensland from 100% grass-fed cattle from Australia and New Zealand. Delivery is free and takes up to 3-5 working days. If you do not like it within 30 days, message us and we will refund your money. You do not need to send it back.

FAQ

Can I use a different flavour? Original Beef is the flavour this soup was written for. It has only beef and evaporated sea salt, so the seasoning at the end is up to you. Another flavour will change the taste.

How much bone broth concentrate does this soup use? 8 teaspoons go into 8 cups (2L) of hot water, at 1 teaspoon to each 250ml cup. The broth is added to the pot with the vegetables, beef and bacon, and the pot then goes in the oven.

How do I store leftover soup? Split it into smaller portions so it cools quicker, and get it into the fridge within 2 hours. NHS inform says to use chilled food within 2 days of cooking, and the Food Standards Agency says to freeze leftovers if you think that won't be possible. Sources: NHS inform, Preparing and cooking food safely (https://www.nhsinform.scot/healthy-living/food-and-nutrition/food-safety-and-hygiene/preparing-and-cooking-food-safely/) and Food Standards Agency, Cooking your food (https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food).

Can I freeze leftover soup? Yes. Divide it into smaller portions in containers or freezer bags before it goes in the freezer, and defrost it in the fridge. Only take out of the freezer what you intend to use within 24 hours of defrosting. Sources: Food Standards Agency, How to chill, freeze and defrost food safely (https://www.gov.uk/government/publications/how-to-chill-freeze-and-defrost-food-safely/how-to-chill-freeze-and-defrost-food-safely) and Student guide to food safety and hygiene (https://www.gov.uk/government/publications/student-guide-to-food-safety-and-hygiene/student-guide-to-food-safety-and-hygiene).

Adapted from Best Bone Broth Recipe Book 1, page 11. Conversions: 1kg/2lbs to 1kg; 160'c or 320'F to 160°C; 8 cups (2L/4pints) to 8 cups (2L); cups shown with ml at 250ml a cup (2 cups = 500ml, 3 cups = 750ml); British terms: strips bacon to rashers bacon, tomato paste to tomato purée, oven-proof to ovenproof, stove to hob, favorite to favourite.