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White Bean and Beef Soup is a warm and satisfying dish perfect for chilly days. This recipe uses tender beef shank or short ribs, providing a rich, meaty flavor that complements the creamy texture of navy beans. With simple ingredients and easy steps, this dish will become a household favorite for both its taste and nourishment.
Ingredients for White Bean and Beef Soup
Here’s what you’ll need to prepare this flavorful soup:
- 1 pound dried navy beans, rinsed and soaked (or 4 cups canned beans, drained and rinsed)
- 1 pound beef shank or bone-in short ribs
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
How to Make White Bean and Beef Soup
Step 1: Prepare the Beans
- Soak the Beans: Rinse dried navy beans thoroughly under cold water. Soak overnight in a large bowl covered with at least 2 inches of water. Drain and rinse before using.
- Quick-Soak Option: If short on time, boil the beans in water for 2 minutes, then cover and let them soak for 1 hour. Drain and rinse.
Step 2: Sear the Beef
- Heat olive oil in a large soup pot over medium-high heat.
- Season the beef shank or short ribs with salt and pepper. Sear on all sides until browned, about 2-3 minutes per side.
- Remove the beef and set aside on a plate.
Step 3: Sauté the Vegetables
- In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until softened and aromatic.
- Add the minced garlic and cook for another minute.
Step 4: Combine Ingredients
- Return the seared beef to the pot.
- Add the soaked and drained navy beans, beef broth, bay leaf, smoked paprika, thyme, and a pinch of salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-2.5 hours, stirring occasionally.
Step 5: Check the Beef and Beans
- After 2 hours, check the tenderness of the beef. The meat should easily pull away from the bone, and the beans should be creamy.
- Remove the beef from the pot and let it cool slightly. Shred the meat, discarding any bones or excess fat, then return the shredded meat to the soup.
Step 6: Adjust and Serve
- Taste the soup and adjust seasonings with additional salt and pepper as needed.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley for added color and flavor.
Tips for the Best White Bean and Beef Soup
- Beef Alternatives: If beef shank or short ribs aren’t available, use stew beef or even oxtail for a similar hearty flavor.
- Broth Options: Beef broth adds depth to the soup, but you can mix it with chicken broth for a milder flavor.
- Storage: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently over low heat to preserve texture.
- Vegetarian Version: Omit the beef and use vegetable broth. Add a teaspoon of liquid smoke or extra smoked paprika for a similar smoky depth.
