Beef, Bean And Spinach Soup

Tender pieces of beef steak add a meaty touch to this hearty bean and spinach soup.

The ingredient of Beef Bean And Spinach Soup

• 190g 1 cup black eye beans
• 1 tablespoon olive oil
• 1 medium brown onion halved finely chopped
• 1 garlic clove crushed
• 1 5l 6 cups massel beef style liquid stock
• 185ml 3 4 cup dry red wine
• 2 tablespoons tomato paste
• 500g beef rump steak cut across the grain into thin slices
• 1 bunch about 500g english spinach trimmed washed shredded
• 1 small fresh red birdseye chilli thinly sliced
• salt freshly ground black pepper
• 2 tablespoons coarsely chopped fresh coriander
• crusty bread to serve

The Instruction of beef bean and spinach soup

• place the beans in a bowl cover with cold water and soak overnight drain
• heat oil in a large saucepan over medium heat add onion and garlic and cook stirring for 3 minutes or until onion softens stir in the stock wine and tomato paste and bring to the boil reduce heat to low add beans and cook covered for 15 minutes or until beans are just tender to freeze see below
• stir in the beef spinach and chilli simmer uncovered stirring occasionally for 2 minutes or until the beef changes colour season with salt and pepper
• ladle among bowls and sprinkle with coriander serve with crusty bread

Nutritions of Beef Bean And Spinach Soup

calories: 248 799 calories
calories: 9 grams fat
calories: 3 grams saturated fat
calories: 11 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 25 grams protein
calories: 52 milligrams cholesterol
calories: 1052 6 milligrams sodium
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calories: nutritioninformation