Meat And Dried Legume Soup
Hearty meat and legume soup packed with beans, vegetables, and spices, ideal for comforting meals and suitable for large gatherings or meal prepping. Rich and flavorful.
Ingredients
Instructions
- Cook meat and 1/2 teaspoon salt in a pressure cooker for 30 minutes with water as required, or cook on the stove until tender.
- Allow meat to cool, then cut into bite-sized pieces.
- In a large kettle, combine garbanzo beans, black beans, 1/2 teaspoon salt, and water. Add the water drained from the cooked meat.
- Cook for approximately 30 minutes.
- Add lima beans, small red beans, kidney beans, white beans, and 1 teaspoon salt.
- Cook for another hour or until nearly done.
- Add lentils, barley, split peas, chopped onions, minced garlic, dried chives, dried peppers, black pepper, and add more water if needed.
- Cook until all ingredients are tender.
- Add the cooked meat and tomato sauce to the pot.
- Simmer on low heat for 10 minutes until flavors blend.
- Stir in cooking wine, if desired, and serve.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery along with the onions. If you don't have any of the beans listed, feel free to substitute with your favorite dried legumes. Soaking the beans overnight can reduce cooking time. Also, adding a bay leaf can enhance the flavor profile. For a twist, try incorporating spices from *Pork And Noodle Skillet*.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. For an extra touch, garnish with freshly chopped herbs or a dollop of sour cream. It pairs beautifully with *Ham And Potato Scallops* or a simple green salad for a balanced dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water if needed to loosen the consistency. This soup also freezes well; just ensure it cools completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Meat And Dried Legume Soup contains roughly 106 calories, with 3g protein, 17g carbohydrates, and 4g fat. It is a good source of dietary fiber (17% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 777mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, you can use canned beans to save time. Drain and rinse them before adding to the soup, and reduce the cooking time accordingly. Just make sure to adjust the salt, as canned beans can be quite salty.
What type of meat works best for this soup?
Beef or pork are excellent choices for this soup, as they add great flavor. You can also use shredded chicken or turkey for a lighter option. Just ensure the meat is cooked until tender before adding it back to the soup.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the meat and use vegetable broth instead of water. You can enhance the flavor with mushrooms or smoked paprika for a depth reminiscent of meat flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).