Samp and Beans (Stampmielies en Boontjies) Soup

The story …

This delicious and satisfying samp and beans (stampmielies en boontjies) soup is the perfect hearty choice for cold winter nights! Soup is such a handy winter staple and this one in particular, conjures up warm childhood memories of “home”. Back then the samp and beans soup was always accompanied by a warm baked sweet potato straight from the oven.

It’s a soup that takes time to prepare, but the end result is worth the effort. You need to soak the samp and beans overnight in water. A useful tip is to cook it low and slow on a gentle simmer. This will enhance the rich flavour and prevent you from landing up with burnt samp and beans stuck to the base of the pot. Stirring continuously is absolutely essential.

The beans add such a rich flavour and thick texture, making it incredibly filling. Perfect on its own for a weeknight dinner. I prefer adding the beef stock and tomato paste for a warmer depth of colour and richer flavour. You can leave out the tomato paste if you prefer a less acidic taste. Try this warming bowlful of comfort before winter ends. You won’t regret it!

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 120 minutes Serves: 6 Level: Easy

Ingredients

500ml (2 cups) samp
500ml (2 cups) speckled sugar beans
30ml (2 tablespoons) cooking oil
2 onions, finely diced
500g stewing beef
3 carrots
3 tomatoes
2 potatoes
2 sweet potatoes
½ butternut
2 celery stalks plus leaves
Bunch of parsley
1 beef stock cube
1 x 50g tomato paste sachet (optional)
60ml (¼ cup) Worcestershire sauce
2.5L boiling water
Salt and pepper, to taste

Method

Soak the samp and beans overnight in water.
Heat the cooking oil in a large stock pot on high.
Add the onions and sauté until soft and translucent.
Now add the meat and sear for 10 minutes until browned.
Shred the carrots, tomatoes, potatoes, sweet potatoes, butternut, celery and parsley in a food processor.
Add the shredded vegetables, samp, beans, stock cube and tomato paste (optional) to the pot.
Add half the boiling water.
Season with salt and pepper.
Bring to the boil and cook for 20 minutes.
Add the Worcestershire sauce and reduce the heat to a simmer.
Continuously add the rest of the boiling water as and when required.
Cook until the samp and beans are soft and cooked through.
Serve hot.