Bean soup with minced meat and chili

Bean soup with minced meat and chili: a warm hug on a rainy day

When the sky turns gray and the rain makes its presence felt, nothing compares to a steaming, aromatic soup that warms your soul. This recipe for bean soup with minced meat and chili is perfect for such days, offering an explosion of flavors and a comforting texture. Let's begin the culinary adventure!

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4-6

Ingredients:
- 1 medium onion, finely chopped
- 200 g minced beef (or a mix of meats)
- 1 beef bone (optional, for richer flavor)
- 1 handful of green beans, cut into 1 cm pieces
- 1 can of beans in tomato sauce (approx. 400 g)
- 1 stalk of celery, with leaves, finely chopped
- 1 carrot, grated or diced
- 2-3 tablespoons of tomato paste
- 3-4 tablespoons of sunflower or olive oil
- Fresh parsley, chopped
- Fresh lovage, chopped
- Salt and pepper, to taste
- 1/2 teaspoon dill seeds
- 1/2 teaspoon chili flakes or 1/2 fresh chili, chopped (for a touch of heat)

Ingredient details:
Beans are a versatile and nutritious ingredient, rich in protein and fiber. They are an excellent source of nutrients and help maintain heart health. The minced meat adds extra flavor and consistency, while the chili gives a spicy note that makes the soup even more delicious.

Preparation steps:

1. Preparing the meat: In a large skillet, add the 3-4 tablespoons of oil and heat over medium heat. Add the minced meat and crumble it continuously with a wooden spoon to brown it evenly. When the meat turns brown and changes color, remove it from the skillet and set it aside on a plate.

2. Sauté the vegetables: In the same skillet, add the finely chopped onion. Sauté the onion until it becomes translucent, then add the green beans. Let the vegetables cook for 5 minutes, stirring occasionally to prevent sticking.

3. Add the carrot and celery: Add the grated or diced carrot and the chopped celery to the skillet, mixing well. Continue to sauté for another 5 minutes, allowing the vegetables to soften slightly.

4. Boil the soup: Add warm water to the skillet, enough to cover the vegetables. Let everything boil for about 30 minutes over medium heat. If using the beef bone, add it now for extra flavor.

5. Enrich the soup: After 30 minutes, add the minced meat, the canned beans (drained), and the tomato paste. Season with salt, pepper, dill, and chili flakes or fresh chili, to taste. Let the soup boil for another 10-15 minutes for the flavors to meld.

6. Finalizing the dish: Finally, add the chopped fresh parsley and lovage, mixing well. Check the taste and adjust the seasonings if necessary.

Serving:
Serve the soup hot, with a slice of fresh bread on the side. A squeeze of fresh lemon on top can add a touch of brightness. If you desire an extra kick, you can add a few chili flakes to your bowl.

Possible variations:
- You can add other vegetables, such as zucchini or bell peppers, to diversify the recipe.
- Instead of minced meat, you can try a vegetarian version with tofu or seitan.
- For a smoky flavor, add a few drops of Worcestershire sauce or smoked wood flavor.

Useful tips:
- If you want a heartier soup, you can add a few diced potatoes.
- For a deeper flavor, let the soup sit for a few hours before serving; the flavors will intensify.

Frequently asked questions:
1. How long can I keep the soup?
The soup keeps well in the fridge for 3-4 days and can be frozen for later use.

2. Can I use dried beans?
Yes, you can use dried beans, but make sure to boil them before adding them to the soup.

3. What drinks pair well with this soup?
A blonde beer or a dry white wine are excellent choices to accompany this soup. Additionally, a warm herbal tea can be a comforting option.

Discover the joy of cooking this bean soup with minced meat and chili, a dish that will not only warm your body but also remind you of the pleasant moments spent around the table with loved ones. Enjoy your meal!