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Rustic White Bean & Smoked Beef Soup – A Hearty Bowl of Comfort

Warm up with this Rustic White Bean & Smoked Beef Soup — a hearty, smoky comfort meal packed with rich flavor.

Ingredients

Scale
  • Vegetables & Aromatics
  • 1large onion, peeled
  • 1celery stalk
  • 2large carrots, peeled and cubed
  • 1large turnip, peeled and cubed
  • 1leek, sliced into½-inch half rounds
  • ½medium savoy cabbage, shredded
  • 3–4Russet potatoes, peeled and cubed
  • 2garlic cloves, crushed
  • Legumes & Meat
  • 8 ouncesdried white beans (soaked overnight)
  • 2½pounds smoked beef shank or any smoked beef cut with bone
  • Herbs & Spices
  • 4–5thyme sprigs
  • 4bay leaves
  • 8–10whole cloves (the spice, not garlic)
  • 1 teaspoonred pepper flakes
  • Salt and freshly ground black pepper, to taste
  • Cooking Fat & Liquids
  • 3½ tablespoonsbutter (or duck fat, if available)
  • 18 cupswater (about4½ quarts, or enough to cover the meat)

Instructions

  1. 1. Soak the Beans
  2. Start the day before: place the white beans in a large bowl and cover with cold water.
  3. Let them soak for 12 hours or overnight, then drain and set aside.
  4. 2. Build the Broth Base
  5. Press the cloves into the peeled onion.
  6. In a large soup pot, combine the clove-studded onion, celery stalk, bay leaves, thyme sprigs, and smoked beef shank.
  7. Pour in about 18 cups of water, enough to fully submerge the meat.
  8. Bring to a boil over medium-high heat, then reduce to low and simmer gently for 1 hour, covered.
  9. 3. Sauté the Vegetables
  10. While the broth simmers, melt butter (or duck fat) in a large skillet over medium heat.
  11. Add the crushed garlic, carrots, turnip, and leek.
  12. Cook for 6–7 minutes, stirring occasionally, until the vegetables soften and the leek turns translucent.
  13. Avoid browning — you want a sweet, gentle base flavor.
  14. 4. Add Beans and Vegetables to the Broth
  15. After the broth has cooked for an hour, add the drained beans and sautéed vegetables to the pot.
  16. Season lightly with salt and pepper.
  17. Cover and simmer on low for another 1 hour, stirring occasionally.
  18. 5. Blanch the Cabbage
  19. Meanwhile, bring a pot of salted water to a boil.
  20. Add the shredded cabbage and blanch for 3 minutes, just until slightly softened and bright green.
  21. Drain and rinse immediately under cold water to stop the cooking. Set aside.
  22. 6. Incorporate Cabbage and Potatoes
  23. Once the beans and vegetables have simmered for another hour, stir in the blanched cabbage.
  24. Simmer 30 minutes, covered.
  25. Add the cubed potatoes next, then continue simmering for another 30 minutes until everything is tender.
  26. 7. Shred the Meat and Refine the Soup
  27. Remove the smoked beef from the pot and transfer it to a cutting board.
  28. Discard any skin or excess fat, then shred the meat with a fork — it should come apart easily.
  29. Return the shredded meat to the pot.
  30. Remove the clove-studded onion, celery, and herb sprigs.
  31. Chop the onion and celery finely, then return them to the soup for added depth of flavor.
  32. Simmer uncovered for 15 minutes to slightly reduce and thicken the broth.
  33. Taste and adjust salt, pepper, and spice.
  34. 8. Serve and Enjoy
  35. Ladle the soup into warm bowls and sprinkle with red pepper flakes.
  36. Serve with crusty bread or a drizzle of olive oil for an authentic rustic touch.
  • Author: Chef mia