Here’s a hearty and flavorful Beef and Bean Soup recipe that’s simple to make and perfect for a cozy meal:
🍲 Beef and Bean Soup (Serves 4–6)
Ingredients
- 1 lb (450g) ground beef or stew beef, cubed
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz / 425g) kidney beans, drained and rinsed
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 can (15 oz / 425g) diced tomatoes
- 4 cups (1 L) beef broth
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp dried oregano
- Salt and pepper to taste
- 1–2 tbsp olive oil
- Optional: fresh parsley or cilantro for garnish
Instructions
1. Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Add the beef and cook until browned. Remove and set aside (if using stew beef, sear until golden).
2. Sauté vegetables
- In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
3. Add seasonings
- Stir in paprika, cumin, oregano, salt, and pepper. Cook for 30 seconds to release flavors.
4. Combine and simmer
- Return beef to the pot.
- Add diced tomatoes, beans, and beef broth.
- Bring to a boil, then reduce heat and simmer 25–30 minutes (longer if using stew beef for tenderness).
5. Adjust & serve
- Taste and adjust seasoning.
- Garnish with chopped parsley or cilantro.
- Serve with bread or cornbread for a complete meal.
Tips
- For extra flavor, add a splash of Worcestershire sauce or a bay leaf while simmering.
- You can swap or mix beans (pinto, navy, or cannellini).
- Leftovers taste even better the next day as flavors meld.
If you want, I can also give a quick 30-minute version that uses ground beef only and cooks faster. Do you want me to do that?
