Beef, Tomato & Bean Soup

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[vc_row][vc_column][trx_title color=”#000000″]Beef, Tomato & Bean soup with Extra Virgin Olive Oil[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”500g beef steak cut into bite size chunks”][/trx_list_item][trx_list_item title=”1/4 cup La Barre Rosemary & Garlic infused olive oil” link=””][/trx_list_item][trx_list_item title=”2 cloves of crushed garlic”][/trx_list_item][trx_list_item title=”1 brown onion finely chopped”][/trx_list_item][trx_list_item title=”1 red capsicum”][/trx_list_item][trx_list_item title=”400g can red kidney beans”][/trx_list_item] [trx_list_item title=”1 teaspoon smoked paprika”][/trx_list_item] [trx_list_item title=”3 cups beef stock”][/trx_list_item][trx_list_item title=”400g diced tomatos”][/trx_list_item] [trx_list_item title=”2 teaspoons ground cumin”][/trx_list_item] [trx_list_item title=”1/2 cup corriander leaves”][/trx_list_item] [trx_list_item title=”2 teaspoons tobasco sauce”][/trx_list_item][trx_list_item title=”1/4 cup sour cream and lime wedges to serve”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Heat 1/2 the La Barre Extra Virgin olive oil in a large saucepan over medium heat. Add beef. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl.
  2. Add remaining olive oil to pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant.
  3. Add tomatoes, stock, Tabasco sauce and 2 cups of water. Bring to the boil. Return beef to soup. Reduce heat to low. Simmer, covered, for 45 minutes.
  4. Add capsicum. Simmer, covered, for a further 15 minutes or until beef is tender. Using a slotted spoon, transfer beef to a board. Using 2 forks, shred beef. Return beef to soup. Add beans. Season with salt and pepper. Simmer for 5 minutes.
  5. Stir 1/2 the coriander into soup. Ladle soup among serving bowls. Top with sour cream and remaining coriander. Serve with lime wedges.


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