Soupe de Haricots Verts à la Viande
A hearty and nutritious green bean soup made with tender pieces of meat, aromatic vegetables, and a flavorful broth. A comforting staple in Burkinabe households.
🧂 Ingredients
- 750 g Beef or Lamb(cut into bite-sized pieces)
- 500 g Green beans(trimmed and cut into 1-inch pieces)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and diced)
- 200 g Tomatoes(chopped)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Vegetable oil
- 2 optional Bouillon cubes
- 1.5 liters Water or Broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 Bay leaves
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat pieces on all sides. Remove meat and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and cook for about 5 minutes until they start to break down.
- 4
Return the browned meat to the pot. Add the diced carrots, water or broth, bay leaves, salt, and pepper. If using bouillon cubes, crumble them in now. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is tender.
- 5
Add the trimmed and cut green beans to the pot. Cover and continue to simmer for another 20-30 minutes, or until the green beans are tender but not mushy.
- 6
Remove the bay leaves. Taste and adjust seasoning as needed. Serve hot, perhaps with a side of rice or millet.
💡 Pro Tips
- ✓For a richer flavor, you can use beef broth instead of water.
- ✓If you prefer a thicker soup, you can mash some of the cooked carrots against the side of the pot.
- ✓This soup can be made ahead of time; the flavors meld beautifully overnight.
🔄 Variations
- Add other root vegetables like potatoes or sweet potatoes along with the carrots.
- A pinch of chili flakes can be added for a subtle heat.