Name: Beef and Bean Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 lb stewing beef or beef chuck, cut into cubes; 2 cans (15 oz each) beans (kidney, black, or pinto), drained and rinsed; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 6 cups beef broth; 1 can (14.5 oz) diced tomatoes; 2 tablespoons tomato paste; 2 tablespoons olive oil; 2 bay leaves; 1 teaspoon thyme (fresh or dried); Salt and pepper to taste

Why You’ll Love This Recipe

This soup offers a delicious balance of tender beef and fiber-packed beans, creating a filling and wholesome meal. It’s easy to prepare, freezer-friendly, and can be customized with your favorite vegetables and spices. Perfect for meal prepping or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Stewing beef or beef chuck, cut into cubes
Canned beans (such as kidney, black, or pinto), drained and rinsed
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Beef broth
Diced tomatoes (canned or fresh)
Tomato paste
Olive oil
Bay leaves
Thyme (fresh or dried)
Salt and pepper

Directions

Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
In the same pot, sauté onions, carrots, and celery until softened.
Add garlic and cook for another minute until fragrant.
Return the beef to the pot and stir in beef broth, diced tomatoes, tomato paste, bay leaves, and thyme.
Bring to a boil, then reduce heat and simmer covered for about 1.5 hours until beef is tender.
Add the drained beans and simmer for an additional 15-20 minutes.
Season with salt and pepper to taste. Remove bay leaves before serving.

Servings and Timing

This recipe serves 6-8 people. Preparation time is about 15 minutes, with a total cooking time of approximately 2 hours.

Variations

Use ground beef for a quicker cooking version.
Substitute beans with lentils or chickpeas.
Add smoked paprika or chili powder for a spicy kick.
Incorporate corn or bell peppers for extra texture and flavor.
Use a slow cooker to brown beef first, then cook on low for 6-8 hours.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. Freeze in portions for up to 3 months; thaw overnight before reheating.

FAQs

Can I use dried beans instead of canned?

Yes, soak and cook dried beans separately before adding them to the soup.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free, but check broth labels to be sure.

Can I make this soup vegetarian?

Omit beef and use vegetable broth with extra beans or lentils.

How can I thicken the soup?

Simmer uncovered to reduce liquid or mash some beans in the soup.

Can I prepare this soup in a slow cooker?

Yes, brown beef first, then combine all ingredients and cook on low for 6-8 hours.

What can I serve with beef and bean soup?

Serve with crusty bread, cornbread, or a side salad.

Can I add other vegetables?

Yes, zucchini, potatoes, or spinach work well.

How long does the soup last?

It keeps fresh in the refrigerator for up to 4 days.

Can I freeze beef and bean soup?

Yes, freeze in airtight containers for up to 3 months.

How do I prevent beef from becoming tough?

Brown beef properly and simmer gently over low heat.

Conclusion

Beef and Bean Soup is a nutritious, hearty, and flavorful dish that combines tender beef with wholesome beans and vegetables. Easy to make and perfect for any season, this soup is a go-to comfort food that will satisfy your appetite and warm your soul.