Beef and Bean Soup Recipe
Calories: 320kcal
Ingredients
- 1 lb 450g beef stew meat, cut into bite-sized chunks – or whatever you’ve got handy
- 1 can 15 oz kidney beans, drained and rinsed – beans for days!
- 1 can 15 oz black beans, drained and rinsed – variety = flavor
- 1 large onion chopped – tears optional
- 3 cloves garlic minced – don’t skip, garlic is life
- 2 carrots diced – adds a little sweetness and crunch
- 2 celery stalks diced – secret flavor booster
- 4 cups beef broth – can substitute with chicken or veggie if needed
- 1 can 14 oz diced tomatoes – juice included
- 1 tsp smoked paprika – optional but magical
- 1 tsp cumin – earthy goodness
- 1 tsp dried oregano – flavor hero
- Salt & black pepper to taste – don’t go light here
- 2 tbsp olive oil – or your favorite cooking oil
- Optional toppings: shredded cheese sour cream, chopped parsley, or crushed tortilla chips
Instructions
- Heat things up – In a large pot, warm the olive oil over medium-high heat. Toss in the beef chunks and brown on all sides. Don’t overcrowd the pot; you want flavor, not steam.
- Veggie power – Add onions, garlic, carrots, and celery. Sauté for 4–5 minutes until the onions are translucent and the garlic smells amazing.
- Spice it up – Sprinkle in smoked paprika, cumin, oregano, salt, and pepper. Stir to coat everything evenly. Yes, smelling this mix is encouraged.
- Liquid magic – Pour in the beef broth and diced tomatoes. Scrape the bottom of the pot to get all the browned bits—those are flavor bombs.
- Simmer time – Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 45–50 minutes, or until the beef is fork-tender.
- Bean dream – Add the drained kidney and black beans. Simmer another 10–15 minutes. Taste and adjust seasoning if needed.
- Serve it hot – Ladle into bowls and add your favorite toppings. Bonus points if you pair it with crusty bread or garlic toast.