Rustic White Bean & Smoked Beef Soup – A Hearty Bowl of Comfort Recipe

Introduction

This Rustic White Bean & Smoked Beef Soup is a hearty, comforting bowl packed with tender beans, smoky meat, and fresh vegetables. Perfect for chilly days, it offers rich flavors developed through slow simmering and simple ingredients.

Ingredients

• 1 large onion, peeled
• 1 celery stalk
• 2 large carrots, peeled and cubed
• 1 large turnip, peeled and cubed
• 1 leek, sliced into ½-inch half rounds
• ½ medium savoy cabbage, shredded
• 3–4 Russet potatoes, peeled and cubed
• 2 garlic cloves, crushed
• 8 ounces dried white beans (soaked overnight)
• 2½ pounds smoked beef shank or any smoked beef cut with bone
• 4–5 thyme sprigs
• 4 bay leaves
• 8–10 whole cloves (the spice, not garlic)
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• 3½ tablespoons butter (or duck fat, if available)
• 18 cups water (about 4½ quarts, or enough to cover the meat)

Instructions

1. Step 1: Soak the white beans in cold water for 12 hours or overnight. Drain and set aside before cooking.
2. Step 2: Press the whole cloves into the peeled onion. In a large soup pot, combine the clove-studded onion, celery stalk, bay leaves, thyme sprigs, and smoked beef shank. Pour in 18 cups of water, enough to submerge the meat fully. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 1 hour.
3. Step 3: While the broth simmers, melt butter or duck fat in a large skillet over medium heat. Add crushed garlic, carrots, turnip, and leek. Cook, stirring occasionally, for 6–7 minutes until vegetables soften and leek turns translucent. Avoid browning the vegetables.
4. Step 4: After the broth has simmered for 1 hour, add the drained beans and sautéed vegetables to the pot. Season lightly with salt and pepper. Cover and simmer on low for another hour, stirring occasionally.
5. Step 5: Meanwhile, bring a pot of salted water to a boil. Add the shredded savoy cabbage and blanch for 3 minutes until slightly softened and bright green. Drain and rinse under cold water to stop cooking. Set aside.
6. Step 6: Stir the blanched cabbage into the soup after beans and vegetables have simmered for an hour. Cover and simmer for 30 minutes. Add the cubed potatoes and continue simmering for another 30 minutes until all ingredients are tender.
7. Step 7: Remove the smoked beef from the pot and transfer to a cutting board. Discard skin and excess fat, then shred the meat with a fork. Return shredded meat to the pot. Remove the clove-studded onion, celery stalk, and herb sprigs. Chop onion and celery finely and return to soup for extra flavor. Simmer uncovered for 15 minutes to thicken broth slightly. Taste and adjust seasoning.
8. Step 8: Ladle soup into warm bowls and sprinkle with red pepper flakes. Serve with crusty bread or a drizzle of olive oil for an authentic rustic touch.

Tips & Variations

• Soaking the beans overnight ensures they cook evenly and reduce cooking time.
• Substitute duck fat with butter or olive oil for sautéing vegetables if unavailable.
• For extra smoky flavor, add a few drops of liquid smoke or smoked paprika.
• Use other hearty greens like kale if savoy cabbage is not available.
• To make it vegetarian, omit the smoked beef and use vegetable broth with smoked paprika.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned white beans instead of dried?

Yes, you can substitute canned beans to save time. Add them in during the last 30 minutes of cooking just to heat through, as they are already cooked.

What cut of smoked beef works best for this soup?

Smoked beef shank is ideal because of its rich flavor and bone marrow that enhances the broth, but any smoked beef cut with bone will work well.

Rustic White Bean & Smoked Beef Soup – A Hearty Bowl of Comfort Recipe

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5 from 415 reviews

This Rustic White Bean & Smoked Beef Soup is a hearty, comforting dish featuring tender smoked beef shank, creamy white beans, and a medley of root vegetables simmered slowly in a flavorful broth. Enhanced with aromatic herbs and spices and finished with fresh cabbage and potatoes, it’s a perfect meal to warm you up on chilly days, offering deep, rustic flavors and satisfying textures.

• Author: mia
• Prep Time: 12 hours 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 15 hours
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Rustic European

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 large onion, peeled
• 1 celery stalk
• 2 large carrots, peeled and cubed
• 1 large turnip, peeled and cubed
• 1 leek, sliced into ½-inch half rounds
• ½ medium savoy cabbage, shredded
• 3–4 Russet potatoes, peeled and cubed
• 2 garlic cloves, crushed

Legumes & Meat

• 8 ounces dried white beans (soaked overnight)
• 2½ pounds smoked beef shank or any smoked beef cut with bone

Herbs & Spices

• 4–5 thyme sprigs
• 4 bay leaves
• 8–10 whole cloves (the spice, not garlic)
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste

Cooking Fat & Liquids

• 3½ tablespoons butter (or duck fat, if available)
• 18 cups water (about 4½ quarts, or enough to cover the meat)

Instructions

1. Soak the Beans: Start the day before by placing the white beans in a large bowl and covering them with cold water. Let the beans soak for 12 hours or overnight, then drain and set aside.
2. Build the Broth Base: Press the cloves into the peeled onion. In a large soup pot, combine the clove-studded onion, celery stalk, bay leaves, thyme sprigs, and smoked beef shank. Pour in about 18 cups of water, enough to fully submerge the meat. Bring to a boil over medium-high heat, then reduce to low and simmer gently for 1 hour, covered.
3. Sauté the Vegetables: While the broth simmers, melt butter (or duck fat) in a large skillet over medium heat. Add the crushed garlic, carrots, turnip, and leek. Cook for 6–7 minutes, stirring occasionally, until the vegetables soften and the leek turns translucent. Avoid browning to retain a sweet, gentle base flavor.
4. Add Beans and Vegetables to the Broth: After the broth has cooked for an hour, add the drained beans and sautéed vegetables to the pot. Season lightly with salt and pepper. Cover and simmer on low for another 1 hour, stirring occasionally.
5. Blanch the Cabbage: Meanwhile, bring a pot of salted water to a boil. Add the shredded cabbage and blanch for 3 minutes, just until slightly softened and bright green. Drain and rinse immediately under cold water to stop the cooking. Set aside.
6. Incorporate Cabbage and Potatoes: Once the beans and vegetables have simmered for another hour, stir in the blanched cabbage. Simmer for 30 minutes, covered. Add the cubed potatoes next, then continue simmering for another 30 minutes until everything is tender.
7. Shred the Meat and Refine the Soup: Remove the smoked beef from the pot and transfer it to a cutting board. Discard any skin or excess fat, then shred the meat with a fork — it should come apart easily. Return the shredded meat to the pot. Remove the clove-studded onion, celery, and herb sprigs. Chop the onion and celery finely, then return them to the soup for added depth of flavor. Simmer uncovered for 15 minutes to slightly reduce and thicken the broth. Taste and adjust salt, pepper, and spice.
8. Serve and Enjoy: Ladle the soup into warm bowls and sprinkle with red pepper flakes. Serve with crusty bread or a drizzle of olive oil for an authentic rustic touch.

Notes

• Soaking the white beans overnight is crucial to ensure they cook evenly and soften properly.
• Melt the butter gently and avoid browning the vegetables to maintain a mild, sweet flavor base.
• Blanching the cabbage helps it retain its bright color and prevents overcooking in the soup.
• Use smoked beef shank with bone for rich, deep flavor, but other smoked beef cuts with bone can substitute.
• Adjust seasoning and red pepper flakes according to your spice preference.
• Serve with crusty bread or a drizzle of olive oil for added texture and flavor.

Keywords: Rustic white bean soup, smoked beef soup, hearty soup recipe, comfort food, bean and vegetable soup, rustic winter soup