Dinner ideas

Beefy black-eyed bean & spinach soup

A warming winter soup from Australian Women's Weekly.
BEEFY BLACK - EYED BEAN & SPINACH SOUP
4
2H

Ingredients

Method

Beefy black – eyed bean & spinach soup

1.Place beans in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain.
2.Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until onion softens. Add stock, wine, paste and beef to pan; bring to the boil. Reduce heat; simmer, covered, for 40 minutes. Uncover; simmer for a further 30 minutes.
3.Remove beef from pan. Add beans to pan; bring to the boil. Reduce heat; simmer, uncovered, until beans are tender.
4.Meanwhile, when beef is cool enough to handle, remove and discard fat and sinew. Chop beef coarsely, return to pan with spinach; simmer, uncovered, until soup is hot. Season to taste.

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