Beef and bean soup

Ingredients

• 1tomato
• ½onion
• 2chayotes
• 1bell pepper
• 2bay leaves
• to tastesalt
• unspecifiedlean beef
• about 510 g (3 cups)cooked beans
• as neededwater

Instructions

1. 1

   Toast the vegetables

   Toast the bell pepper, tomato and onion on a griddle or comal.

2. 2

   Start the beef

   Put the lean beef in a pot of water with a piece of onion and salt, and cook.

3. 3

   Blend the vegetables

   While the beef cooks, put some water in a blender with the toasted vegetables and a little salt. Blend until smooth.

4. 4

   Change the water

   After the beef has boiled for 15 minutes, discard the cooking water so the soup is not made with the fat released by the meat.

5. 5

   Strain the mixture

   Return the beef and vegetables to the pot, then pour in the blended vegetable mixture through a sieve.

6. 6

   Add chayote

   Add the chayote and one bay leaf, then leave the soup to cook.

7. 7

   Finish with beans

   Once the vegetables and beef are thoroughly cooked, add the previously cooked beans. Let the soup cook for a little longer, then serve.

What is potaje de habichuelas?

Potaje de habichuelas is a Spanish-style bean stew, and this recipe takes inspiration from that comforting, bean-centred dish. Here, beef and chayote join the beans in a lighter, brothy soup.

Toasted vegetables are blended and strained into the pot, giving the broth a smooth base while keeping the beans and chayote distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 31g protein, 49g carbs, 8g fat.

The beans provide most of the carbohydrate and fibre, while the beef contributes protein and some of the fat. The vegetables add volume and flavour; serve the soup with a side salad or extra non-starchy vegetables for a more balanced plate.

The toasted vegetable base

Toasting: the tomato, onion and bell pepper are warmed on a comal before blending. This gives the soup its main vegetable flavour without adding a separate frying step.

Blending: add water and a little salt to help the vegetables blend. Straining the mixture into the pot removes larger pieces for a smoother broth.

Cooking the beef

First simmer: the recipe boils the beef with a piece of onion and salt, then discards that water after 15 minutes. This is the specified method before the meat goes back into the soup.

Doneness: the recipe gives no final cooking time for the beef. Keep cooking until the pieces are thoroughly cooked and tender before adding the beans.

When to add the chayote and beans

Chayote: add it with a bay leaf after the strained vegetable mixture is in the pot. It needs time to cook through in the broth.

Beans: stir in the already-cooked beans once the beef and vegetables are cooked, then simmer briefly so they heat through without breaking up.

Timing and texture

The stated total time is 30 minutes, including the initial 15-minute boil for the beef. The recipe does not give timings for the remaining cooking, so use tenderness and doneness rather than the clock alone.

For a brothier soup, keep enough liquid in the pot to cover the ingredients. If it thickens more than you like, add a little water while it finishes cooking.

Serving the soup

Serve it hot in bowls, making sure each portion includes beef, beans and chayote. The beans and vegetables make it substantial enough to serve as a meal.

A simple side of bread or a crisp green salad would go well alongside it; keep accompaniments modest if you want the soup to remain the focus.

Recipe notes & tips

• Toast the tomato, onion and pepper until softened before blending them.
• Use cooked beans, as the method calls for, so they only need reheating in the soup.
• Pour the blended vegetables through a sieve to keep the broth smooth.
• Check the chayote and beef for tenderness before adding the beans.
• Taste the broth before serving and adjust the salt if needed.

Variations

• Add garlic: toast a clove with the other vegetables before blending.
• Use another pepper: swap the bell pepper for a mild green pepper.
• Change the beans: use another cooked bean variety in place of the listed beans.
• Add herbs: finish with chopped fresh coriander for a fresh note.
• Make it spicier: add a little chilli when blending the toasted vegetables.

Common mistakes to avoid

• Adding dry beans: the method assumes cooked beans, so cook them separately before adding.
• Skipping the sieve: straining the blended vegetables helps keep the broth smooth.
• Adding beans too early: wait until the beef and vegetables are cooked so the beans do not overcook.
• Serving tough beef: continue cooking until the meat is tender and thoroughly cooked.
• Letting the pot run low: add a little water if needed to keep the ingredients in broth.

How to store

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

Frequently asked questions