Hearty Beef and Bean Soup


  • 800 to 1,000g of beef (Chuck parts* see cuts below)
  • 2 Onion
  • 3 Carrots
  • 3 celery stalk + leaves
  • 3 cloves of garlic
  • 1/3 Cup of chopped parsley
  • 2 bay leaves
  • Salt & Pepper (+corns)
  • 100g Cannellini beans (optionl)
  • Use 3 lt of water for every kg of meat.


  • PlaceĀ 1 Onion, 1 carrot, 1 Celery stick (cut in ca. 3 inch pieces), 1 garlic clove, 5 whole pepper corns and the bay leaves into a pot of cold water and bring to a boil.
  • Once the water boils add 1 Teaspoon of coarse salt and the meat, and continue cooking at low temperature for roughly 2.5 to 3 hours making sure to skim off the foaming meat protein** at the beginning
  • When the meat is tender remove all contents and strain the broth
  • Chop theĀ  carrots, celery sticks, onion and garlic and add to the broth also add the cannellini beans and bring to a simmer
  • Remove the meat from the bone and discard the excess fat and chop into bite size pieces add the meat to the borth as well and simmer for another 25 to 30 minutes until the beans are tender
  • Roughly chop the celery leaves & parsley and set aside they will be added last minute for color and taste

*The different beef cuts:

Beef Diagram

Beef Diagram










**When meat is cooked, protein molecules, which are tightly wound and connected to other molecules, first unwind. This is called ‘denaturing’, and all it means is that the proteins are relaxing and separating. Because proteins are attracted to each other, they almost immediately pair up with other proteins, forming bundles. This is called ‘coagulating’ or cooking

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