E x p l o r e t h e w o r l d. B r i n g i t s b e a u t y h o m e.
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E x p l o r e t h e w o r l d. B r i n g i t s b e a u t y h o m e.
When the first rains arrive in the Western Cape of South Africa, it’s time to bring out the soup pot. Sitting with your hands wrapped around a warm bowl of soup, tearing off pieces of freshly baked bread to dip, feels like one of life’s simple luxuries. This Hearty Bean, Samp and Beef Soup has been part of my family for generations, with many variations along the way, but this version remains one of our firm favorites:
1 packet (500 g) dry red speckled beans
1½ cups samp
2 large carrots, peeled and chopped
1 kg stewing beef (or pork)
1 packet tomato paste (± 60 g)
1 potato (optional)
Salt and pepper, to taste
Water
Place the dry red speckled beans and samp in a large bowl. Cover with water and soak for at least 2 hours.
Rinse the beans and samp well.
Place the soaked beans, samp, carrots, stewing beef (or pork), and potato (if using) into a large steam pot or heavy pot.
Season with salt and pepper to taste.
Add enough water to just cover the ingredients.
Cook gently until the meat is tender and fully cooked.
Remove the meat from the pot, take out any bones, and cut the meat into smaller pieces if needed.
Remove the beans, samp, and carrots. Lightly mash about half of this mixture to help thicken the soup.
If you prefer a chunkier soup, keep everything whole and only mash the potato.
Return the mashed mixture and meat to the pot.
Stir in the tomato paste and add about 500 ml water.
Taste and adjust seasoning if needed.
Simmer for another 15 minutes, or until the soup reaches your preferred thickness.
Serve your Hearty Bean, Samp and Beef Soup with fresh homemade bread to your friends and family this winter.
Nothing beats the taste of freshly baked bread. You can try our easy recipe – it’s not difficult to make at home.
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Visiting the Western Cape of South Africa, you have to look at these vacation ideas and places to visit:
