Savory Beef Bean Soup (Printable View)
Hearty beef and bean soup loaded with vegetables, warming spices, and rich broth. Perfect for cozy evenings.
# What You'll Need:
→ Meats
01 - 1 pound beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 can (15 oz) diced tomatoes, undrained
→ Beans
08 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Broth and Liquids
09 - 6 cups beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
→ Spices and Herbs
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1 bay leaf
16 - Salt and black pepper, to taste
→ Other
17 - 2 tablespoons olive oil
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium-high heat. Add the beef cubes and brown on all sides, approximately 5 minutes. Remove the beef and set aside.
02 - In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until fragrant and the vegetables have softened.
03 - Stir in the diced red bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color and coat the vegetables.
04 - Return the browned beef to the pot. Add the diced tomatoes with their juices, beef broth, Worcestershire sauce, smoked paprika, dried oregano, ground cumin, and bay leaf. Stir to combine thoroughly.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 minutes to allow the flavors to meld and the beef to begin tenderizing.
06 - Stir in the drained kidney beans. Continue simmering uncovered for an additional 15 minutes until the beef is tender and the soup has thickened to your desired consistency.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before ladling into bowls. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The smoked paprika and cumin give this soup a depth that surprises people who expect something ordinary from beef and beans.
- It reheats beautifully, and honestly the second day version might be even better than the first.
- Everything goes into one pot, so cleanup is minimal and the cooking process feels almost effortless.
02 -
- Do not rush the browning step because that caramelized crust on the beef is where a huge amount of flavor comes from.
- Simmering uncovered at the end is what transforms thin broth into something rich and velvety.
- Always check your Worcestershire sauce label if cooking for someone with gluten or fish sensitivities, as many brands contain anchovies and barley.
03 -
- Pat the beef cubes completely dry with paper towels before searing because moisture is the enemy of a good crust.
- The soup will taste significantly better if you can resist eating it immediately and wait until the second day.