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Beef And Kidney Bean Soup

chef.david.galeano's picture
Ingredients
  Beef shank 1 1⁄2 Pound
  Water 8 Cup (128 tbs)
  Carrot 1 , peeled, chopped
  Onion 1 , peeled, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Thyme 1⁄4 Teaspoon
  Peppercorns 4
  Bay leaf 1
  Garlic 1 Clove (5 gm), peeled, quartered
  Canned kidney beans 32 Ounce, drained (2 Cans, 16 Ounce Each)
  Green pepper 1 , cored, seeded, sliced
Directions

MAKING
1. In a slow cooker or crock pot combine beef, vegetables, aromatics (tied in a spice bag) and water. Stir to mix well
2. Close pot tightly with its lid.
3. Allow the beef and vegetables to cook on HIGH for about 4 hours, or cook on LOW for about 8 hours, if you are preparing the soup for supper.
4. Once meat is tender, using a slotted spoon remove beef shank to a platter.
5. Remove and discard spice bag.
6. When cool enough to handle, shred the meat off the bone.
7. Skim the fat from top off soup.
8. Add shredded meat pieces along beans and peppers.
9. Cover pot again and let cook on HIGH for 1 hour.

SERVING
10. Ladle the hot broth, meat, beans and vegetables into warmed soup bowls or dishes.
11. Serve the soup hot accompanied with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes
Servings: 
6

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