Bean and Beef Soup

Ingredients

• Beef150 g
• Kidney Beans1 cup (200 g)
• Carrot1/2 medium (30 g)
• Tomato2 count (260 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Chop the onion, garlic and tomato. Set aside.

3. 3

   Step 3

   Place a pot over high heat. Once heated, add the oil, spread and add the onion, garlic and tomato.

4. 4

   Step 4

   Season with salt and pepper and stir-fry for 3-5 minutes over medium heat.

5. 5

   Step 5

   Separately, chop the carrot and cut the beef into bite-size pieces. Once the stir-fry is done, add the carrot with the beef and cover with water.

6. 6

   Step 6

   Boil over medium high heat until the carrot and beef are completely cooked.

7. 7

   Step 7

   Place half of the mixture, except for the beef, in a blender cup and blitz.

8. 8

   Step 8

   Blitz again with the remaining half.

9. 9

   Step 9

   Place the previously cooked beans and stir over medium heat for 1 minute.

10. 10

    Step 10

    Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean and Beef Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.