Return to the Recipe Exchange Forum | Post a Follow-Up

RECIPE: Provencal Beef and Bean Soup

Posted by woodie2 (My Page) on
Wed, Feb 4, 09 at 14:59

I tried a new recipe from a Sara Foster cookbook last night and it is a keeper. I wouldn't say I followed the directions precisely, LOL, but pretty much! I added a good amount of fresh chopped baby spinach stirred in at the end just before serving and it seemed to go very well in this soup and looked pretty too. This is quite a thick and hearty soup. Oh, and I didn't have the fresh basil that it called for, so just left that out. I think the roasted garlic is a great idea for soup.

from The Foster's Market Cookbook
Makes 2-1/2 to 3 quarts
Serves 6 to 8

1-1/2 cups dried navy beans, picked over and rinsed
1 tablespoon unsalted butter
2 tablespoons olive oil
1 red onion, cut in half lengthwise and thinly sliced
2 ribs celery, sliced 1/8 inch thick
1 head garlic, roasted and peeled
2 pounds chuck roast, cut into 1 inch cubes
6 plum tomatoes, cored and chopped
8 cups beef broth
3 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup sun dried tomatoes
3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
6 fresh basil leaves, cut into very thin strips (chiffonade)

1. Quick-cook the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer uncovered 45 minutes. Remove from the heat, drain, rinse, and set aside.

2. Heat the butter and olive oil in a large, heavy saucepan over low heat. Add the onions and cook and stir 15 minutes or until light brown. Add the celery and cook and stir 10 minutes longer.

3. Add the garlic and the beef and cook and stir until the beef is brown on all sides, 8 to 10 minutes. Add the tomatoes, broth, bay leaves, salt, pepper and beans and simmer 1-1/2 to 1-3/4 hours, uncovered, until the beans are soft and the beef is fork-tender.

4. Add the sun dried tomatoes and rosemary and simmer about 10 minutes longer. Discard the bay leaves. Add the fresh basil and serve immediately.

(Woodie's notes: I omitted the salt and used an entire pound of beans and so I added about 1-1/2 cups of water and I chopped the sun dried tomatoes.)

Follow-Up Postings:

RE: RECIPE: Provencal Beef and Bean Soup

What? No cream???

RE: RECIPE: Provencal Beef and Bean Soup

Not in this one, sorry, Ginger. You'll have to get some and apply diretly to your thighs all by yourself, LOLOL.

RE: RECIPE: Provencal Beef and Bean Soup

I love bean soups, so will enjoy trying this one.

RE: RECIPE: Provencal Beef and Bean Soup

This one sounds great. Been added to my "Must Try" list. Thanks.

RE: RECIPE: Provencal Beef and Bean Soup

This sounds good, Woodie...especially in our freezing cold weather. I like the chopped fresh baby spinach added at the end. Will definitely make this! Ann

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here