Easiest Way to Prepare Delicious Beef bones and sugar bean soup
Beef bones and sugar bean soup. Combine beef chuck and onions in a large pot over medium heat. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Fry onion in a pan, with a drizzle of olive oil, until translucent.
Chicken or beef bones can give the beans a richer flavor if they're roasted in a hot oven first. Ham bones and other pork bones don't benefit from roasting, so add them to the pot just as they are. Ham bones are the most common choice for this cooking method because the flavors of beans and ham are so complementary. You can have Beef bones and sugar bean soup using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Beef bones and sugar bean soup
- It's 1 kg of beef meat bones.
- Prepare 1 of onion.
- You need 1 of green pepper.
- It's 1 of knorrox cube.
- You need 1 teaspoon of paprika.
- Prepare 500 g of sugar beans.
- You need 1 teaspoon of mixed spices.
- It's 1 packet of brown onion soup.
Beef, Bean, and Rice Soup I call soups like this "Hodge Podge Soup", which basically means I use leftovers and add things to them to be as thrifty as possible. This is a tasty vegetable beef soup recipe made with meaty soup bones—beef shanks—and a variety of vegetables. The soup is a fabulous cold weather meal, and the fact that it is made with beef shanks means it is easy on the budget. The bones from the shanks add flavor to the soup, but stewing beef or cubed beef chuck are good alternatives.
Beef bones and sugar bean soup instructions
- Boil sugar beans and beef bones in separate pots then into a pot where you cooked the bones add chopped onion,green pepper and spices.
- Wait for the sugar beans to be soft then add the cooked bones and stir.
- Then add knorrox cube then thicken with brown onion soup and serve.
- I served it with brown bread.
I decided to replace the barley with white beans since they usually add the same kind of creaminess to dishes similar to what barley tends to give this soup. Drain the beans and place in a large saucepan with the stock, beef shin and bacon. Cover and simmer gently for an hour. Add the onion, turnip and carrot and cook for a further hour. Remove the bones and fat and discard.