Recipes / vegetable /

Samp and Beans Soup


  • 1 packet of samp and beans mix
  • about 500 g of meat cut into small cubes ( I used beef goulash)
  • 3 carrots, grated
  • 1 big onion, grated
  • 1 leak, grated
  • 2 small radishes, grated
  • chopped celery and parsley to taste (big hand full)
  • ½ cup tomato puree
  • salt and pepper to taste
  • 1 packet of brown onion soup powder (mix with a little water to form a paste)
  • 2 beef stock cubes, dissolved in 1½litres of hot water
  • chilli flakes to taste (optional)
  • 2 bay leaves
  • 4 all spice balls
  • 2 cloves
  • big dash of Worcestershire sauce


Step 1 – Boil the beans in six cups of water till soft. Do not add salt. I used the beans setting on the pressure cooker. You could also use the manual setting for 35 minutes.

Step 2 – When done, be careful when releasing the pressure. Do so slowly, otherwise the liquid spews out with the steam.

Step 3 – Drain the excess water from the beans and discard. You could use this water for your stock, if you want to.

Step 4 – Next add the meat, vegetables and all the remaining ingredients, including the liquid stock, to the cooker.

Step 5 – Close the lid with the manual setting to 35 minutes. Check seasoning at the end.