Introduction

This Rustic White Bean & Smoked Beef Soup is a hearty and comforting dish perfect for chilly days. Packed with tender smoked beef, creamy white beans, and a medley of vegetables, it offers rich flavors that warm both body and soul.

A close-up of a wooden pot filled with soup showing three main layers: at the bottom, a clear broth with a light golden color and slight oil shine, in the middle, soft white beans and small diced green celery pieces, and on top, bright orange carrot slices, pinkish shredded meat, a large green sage leaf, and fresh sprigs of thyme with small green leaves; black pepper specks are scattered on the surface. A wooden spoon rests inside the pot, and the pot is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Start the day before by placing the white beans in a large bowl and covering them with cold water. Let soak for 12 hours or overnight, then drain and set aside.
Step 2: 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.
Step 3: 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 keep a sweet, gentle base flavor.
Step 4: 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 hour, stirring occasionally.
Step 5: 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.
Step 6: Once the beans and vegetables have simmered for another hour, stir in the blanched cabbage. Simmer 30 minutes, covered. Add the cubed potatoes next, then continue simmering for another 30 minutes until everything is tender.
Step 7: 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. 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. Simmer uncovered for 15 minutes to slightly reduce and thicken the broth. Taste and adjust salt, pepper, and spice.
Step 8: 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.

Tips & Variations

Substitute duck fat with butter or olive oil if you prefer a lighter fat option.
Soaking beans overnight helps reduce cooking time and improves digestibility.
Use smoked ham hocks instead of beef for a different smoky flavor.
For a spicier kick, add extra red pepper flakes or a dash of hot sauce at serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A deep wooden bowl filled with a thick soup showing a clear golden broth base. The soup has large chunks of orange carrot slices, white beans, green celery pieces, translucent cooked onions, and shredded dark reddish-brown meat scattered evenly. On top, a fresh green leaf and a small sprig of green herbs rest as garnish. A wooden spoon is partially submerged on the left side of the bowl, which sits on a white marbled surface. The lid of the bowl, matching in wood color, is slightly open on the right side. Photo taken with an iphone --ar 4:5 --v 7

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 later in the cooking process since they are already cooked, and reduce the simmering time accordingly to prevent overcooking.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a simple green salad. A drizzle of good-quality olive oil or a sprinkle of fresh herbs can also enhance the flavors.

Rustic White Bean and Smoked Beef Soup Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

This Rustic White Bean & Smoked Beef Soup is a hearty and comforting dish perfect for chilly days. Featuring tender smoked beef shank, creamy white beans, and a medley of vegetables and aromatic herbs, this soup simmers slowly to develop deep, rich flavors. The addition of blanched savoy cabbage and Russet potatoes adds texture and vibrancy, making it an irresistible bowl of rustic comfort food.

Author: zara
Prep Time: 20 minutes (plus 12 hours soaking beans)
Cook Time: 3 hours 15 minutes
Total Time: Approximately 15 hours 35 minutes (including bean soaking)
Yield: 6 to 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Rustic European / Traditional

Ingredients

Scale

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
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

Soak the Beans: Start the day before by placing the white beans in a large bowl and covering them with cold water. Let them soak for 12 hours or overnight, then drain and set aside.
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.
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 keep a sweet, gentle base flavor.
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 hour, stirring occasionally.
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.
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.
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 and 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.
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 essential for even cooking and digestibility.
Using smoked beef shank with bone enriches the broth with deep flavor.
Blanching the cabbage preserves its bright color and crisp-tender texture.
You can substitute butter with duck fat for a more intense flavor.
Adjust seasoning at the end to suit your taste preference.
Serve with rustic bread to soak up the delicious broth.

Keywords: white bean soup, smoked beef soup, hearty soup, comfort food, rustic soup, bean stew, slow simmer soup