Served with freshly baked bread or a fluffy vetkoek, samp and beans soup remains one of the country's most loved comfort foods.
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Few dishes capture the feeling of a South African winter quite like a steaming bowl of samp and beans soup.
For many of us, it's a meal wrapped in nostalgia. It brings back memories of arriving home on a cold afternoon to the smell of a pot bubbling away on the stove, promising warmth with every spoonful.
Served with freshly baked bread or a fluffy vetkoek, samp and beans soup remains one of the country's most loved comfort foods.
Part of its enduring appeal is its simplicity. Made with affordable pantry staples and a handful of vegetables, it delivers rich flavour without stretching the grocery budget.
The addition of marrow bones or meaty bones creates a deeply savoury broth that transforms humble ingredients into something truly satisfying.
This version takes inspiration from the late Cape Town cook Fatima Sydow, whose recipes celebrated the warmth, generosity and flavours of South African home cooking.
It's an easy recipe that rewards a little patience with a hearty meal perfect for chilly evenings.
Ingredients
Method
1. Soak the samp and beans overnight in plenty of water.
2. Drain and rinse well. Place the samp and beans in a large pot with the marrow bones or meaty bones, cloves and 4 cups of hot water.
3. Bring to a boil, then reduce the heat and simmer until the samp and beans are completely soft. This will take about two hours. Add additional hot water as needed during cooking.
4. Once the samp and beans are tender, add the grated carrots, grated onions, chopped soup celery, salt and black pepper.
5. Pour in another 3 cups of hot water and cook on medium to high heat for about one hour, stirring occasionally. Keep the lid slightly ajar to prevent the soup from boiling over.
6. If using, stir in the tomato paste during the final stages of cooking.
7. Taste and adjust the seasoning if necessary before serving.
8. Serve hot with freshly baked bread, buttered toast or warm vetkoek.
Cook's tip: For an even heartier pot of soup, add a handful of softly cooked split peas or sugar beans. They blend beautifully with the samp and help create an even thicker, richer texture.