Sup Brenebon: Soup with Beef & Kidney Beans

Ingredients

• 500 gbeef ribs
• 2 lwater
• 2 cmfresh ginger, peeled and bruised
• 3 cmcinnamon stick
• 4cloves
• ½ tspground nutmeg
• 3 smallcelery stalks (1 tied in a knot, the others sliced)
• 9shallots, peeled and thinly sliced
• 3 clovesgarlic, peeled and thinly sliced
• ½ tspground white pepper
• 1 can (425 g, around 15 oz)kidney beans, drained
• 2 mediumcarrots, peeled and cut into bite-sized pieces
• 1spring onion, cut into 2 cm pieces
• 1 mediumtomato, quartered
• To tastesalt
• A pinch (optional)sugar
• 30 ml olive oil or 15 ml butter or margarineolive oil, butter or margarine

Instructions

1. 1

   Start the broth

   Rinse the beef ribs thoroughly and put them in a deep pan. Cover with the water, then add the ginger, cinnamon, cloves, nutmeg and knotted celery stalk. Bring to the boil over medium-high heat.

2. 2

   Simmer gently

   Once the soup boils, reduce the heat to medium-low. Cover the pan, leaving the lid slightly ajar, and let the soup simmer.

3. 3

   Sauté the aromatics

   Meanwhile, heat the olive oil or butter or margarine. Add the sliced shallots and garlic and sauté until fragrant, about 3 minutes.

4. 4

   Add the aromatics

   Stir the sautéed shallots and garlic into the soup.

5. 5

   Season the soup

   Add the ground white pepper, salt and sugar.

6. 6

   Continue simmering

   Keep simmering the soup. The total cooking time from the moment it boils until it is done is about 1.5 hours.

7. 7

   Add beans and carrots

   About 10 minutes before the soup is done, add the kidney beans and carrots.

8. 8

   Finish with vegetables

   About 2 minutes before the soup is done, add the tomato, spring onion and sliced celery stalks.

9. 9

   Rest before serving

   Turn off the heat and cover the pan. Leave the soup to rest for a while before serving.

What is Sup Brenebon?

Sup Brenebon is an Indonesian kidney bean soup with a Dutch-influenced name and a meat-based broth. It is associated with Manado, where the broth is traditionally made with pig’s trotters.

This version follows a halal Javanese approach, using beef ribs instead. A long, gentle simmer draws flavour from the meat and whole spices, while beans and vegetables make the soup substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 34g protein, 34g carbs, 23g fat.

Kidney beans and carrots provide most of the carbohydrates, while the beef ribs contribute much of the protein and fat; the oil or butter adds further fat. Serve a moderate bowl with extra vegetables or a fresh side salad to balance the richness.

Building the broth

Whole spices: Ginger, cinnamon, cloves and nutmeg infuse the water as the ribs cook, giving the broth a warm, fragrant character.

Celery: The knotted stalk simmers from the start to flavour the stock, while the sliced stalks go in near the end for a fresher taste and more texture.

Why the aromatics are sautéed

Shallots and garlic: Cooking them in oil or butter for about 3 minutes softens their sharpness and releases their aroma before they join the broth.

Even cooking: Slice the shallots and garlic thinly so they soften quickly and distribute through the soup. Add them after sautéing, as directed, rather than browning them heavily.

Timing the vegetables

Carrots and beans: Adding these 10 minutes before the end gives the carrots time to become tender while helping the beans retain their shape.

Tomato and greens: The tomato, spring onion and sliced celery need only about 2 minutes in the hot soup. This keeps their flavour lively and helps prevent them from becoming too soft.

Checking doneness

Ribs: The soup simmers for about 1.5 hours from the boil, but the most useful cue is whether the meat has softened to your liking. Keep the simmer gentle and the lid slightly ajar as the recipe directs.

Seasoning: Taste the broth near the end and adjust the salt to taste. The optional pinch of sugar can round out the seasoning without making the soup sweet.

Serving the soup

Resting: Cover the pan after turning off the heat and let the soup rest briefly before serving. This gives the contents a moment to settle.

To make it a fuller meal, serve the soup with steamed rice or bread. A fresh side salad or lightly cooked greens make a good contrast to the rich broth.

Recipe notes & tips

• Keep the broth at a gentle simmer rather than a rolling boil.
• Leave the lid slightly open during simmering as directed.
• Tie the celery stalk securely so it is easy to remove or set aside.
• Drain the kidney beans well before adding them to the soup.
• Cut the carrots into similar-sized pieces so they cook evenly.
• Taste for salt near the end, especially if your beans are salted.

Variations

• Use butter: Choose butter or margarine instead of olive oil, as listed, for the shallot and garlic sauté.
• Adjust the beans: Use a different amount of kidney beans to suit your preference for a meatier or beanier soup.
• Add rice: Serve each bowl with steamed rice for a more filling meal.
• Choose the tomato size: Cut the tomato into smaller pieces if you prefer it distributed more evenly through the soup.
• Make it ahead: Prepare the broth in advance and add the beans and vegetables during the final cooking period.

Common mistakes to avoid

• Boiling too hard: A vigorous boil can make the broth cloudy; lower the heat once it reaches the boil.
• Adding vegetables too early: They may become overly soft; add the beans and carrots 10 minutes before finishing and the remaining vegetables 2 minutes before.
• Overcooking the aromatics: Sauté the shallots and garlic for about 3 minutes, just until fragrant.
• Forgetting the lid gap: Keep the cover slightly open during simmering, as the method specifies.
• Adding salt without tasting: Season to taste, allowing for any saltiness from the canned beans.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a little water if the broth has thickened.

Frequently asked questions