Navy Bean Soup With Sirloin Tips
This chef-curated Navy Bean Soup With Sirloin Tips offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 40g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 346 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Navy Bean Soup With Sirloin Tips offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Navy Bean Soup With Sirloin Tips to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Navy Bean Soup With Sirloin Tips, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 pound sirloin tips, cubed
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 potatoes, peeled and diced
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1 bay leaf
- 1 (16 ounce) can crushed
- tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon ground cumin
- 1 1/2 teaspoons crushed red
- pepper flakes
- 1 teaspoon brown sugar
- 1 tablespoon hot pepper sauce
- 1 (15 ounce) can navy beans
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucentStep 2: Technique & Execution
Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauceStep 3: Technique & Execution
Bring the mixture to a rapid boil, and then reduce heatStep 4: Technique & Execution
Continue to cook for 30 minutes, or until meat is tenderStep 5: Technique & Execution
Stir occasionally to keep meat from sticking to the panStep 6: Technique & Execution
Stir in navy beans, and heat throughChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 346 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 40g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 34g | Complex, slow-digesting dietary fiber |
| Fat | 20g | Wholesome dietary lipids for micronutrient absorption |
Navy Bean Soup With Sirloin Tips
This chef-curated Navy Bean Soup With Sirloin Tips offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent
Technique & Execution: Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce
Technique & Execution: Bring the mixture to a rapid boil, and then reduce heat
Technique & Execution: Continue to cook for 30 minutes, or until meat is tender
Technique & Execution: Stir occasionally to keep meat from sticking to the pan
Technique & Execution: Stir in navy beans, and heat through
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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