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posted by Amy Johnsonon January 17, 2018 (updated Sep 14, 2021) 40 comments »
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Warm up to a bowl of this hearty Beef and Bean Soup.
This Beef and Bean Soup recipe is easy to prepare. And it only gets better the longer it sits and waits until you’re ready to devour it. Our family has always enjoyed cooking with beans (Bush’s Beans being our favorite). Beans not only lend wonderful flavor and texture to any dish, but they are totally filling and have many nutritionalbenefits too.
I adapted Beef and Bean Soupfrom our favorite Beef and Barley Soup that I have made for about fifteenyears now. I decided to replace the barley with white beans since white beans canadd the same kind of creaminess to dishes similar to what barley tends to give the Beef and Barley Soup. And let me just say, it was a perfectly tasty substitution. So delicious and so satisfying. This is most definitely a hearty soup, perfect for those with an appetite!
The prep time for this soup recipe is only about thirty minutes. After some simple browning and sauteing, leave all the ingredients to mingle until the beef is tender, about 1 1/2 to 2 hours.
Although the main recipe below is for a stovetop version, you can easily prep this hearty soup on the stovetop, then transfer to a slow cooker to keep it warm until you’re ready to serve. You can also make it ahead, refrigerate, then reheat before serving. Also, I personally think something magical happens in the refrigerator, as I have found that leftovers are even better the next day. So go right ahead and make a big batch of thisBeef and Bean Soup and enjoy those leftovers!
A few more of my favorite soup recipes:
- Verde Chicken Soup Recipe
- White Bean and Roasted Mushroom Soup
- Easy Chicken Tortilla Soup Recipe
Beef and Bean Soup Recipe
Beef and Bean Soup Recipe
Yield: 8
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Ingredients
- 2 tablespoons Canola oil, divided
- 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
- 2 cups chopped onion
- 2 cups sliced or chopped carrot
- 4 garlic cloves, minced or grated
- 2 cups water
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 bay leaves
- 32 ounces beef broth
- 3 (15.8) ounce cans Bush’s Cannellini Beans; drained (or Bush’s Great Northern Beans)
Instructions
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
- Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
- Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
- Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
- Discard bay leaves. Salt and pepper to taste.
Notes
For a slow cooker version, prep recipe as above, then transfer to a slow cooker once all ingredients have been added and cook for at least 3 hours. For extra creaminess and to thicken up this soup, I like to use a potato masher or a flat bottomed glass to mash up some of the beans after the soup has cooked for a while.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published December 11, 2015.
This post was originally sponsored by Bush’s Beans. As always, all opinions are my own.
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Beef Main Dishes
originally published on January 17, 2018 (last updated Sep 14, 2021)
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40 comments on “Beef and Bean Soup Recipe”
Judy —Reply
I added canned diced tomatoes in place of water, corn in place of carrots,, and added some kale. My family does not like carrots but likes kale… go figure, lol.
It was wonderful, esp the next day. The beans were perfect again because they don’t like the texture of potatoes in soup. So it was a total win.Jeanne —Reply
we had some beef stew meat we needed to use. wanted something different…found this recipe on Pinterest. BF started it before I came home from work. walked into the house to a wonderful smell. This was delicious! I did add a 4th can of beans that I pulverized with some soup stock. and added it in. (like a reviewer said) Thanks for this recipe!
pauline morris —Reply
MY SON MADE THIS YESTERDAY HE L-O-V-E-D YOUR RECIPE HE WILL BE MAKING IT AGAIN.
I chose to supplant the grain with white beans since white beans can include a similar sort of richness to dishes like what grain will, in general, give the Beef and Barley Soup.
Web Developer Abu Dhabi —Reply
I have discovered that scraps are shockingly better the following day.
bernie schafer —Reply
well i made this today. it looks nothing like the picture does. i made it as it stated. i actually added an extra can of beans and mashed them the get that extra thickness. that didn’t help. the soup was good but i like a thicker style soup and from the picture that is what it looks like. if i make this again i would decease the amount of liquid and add more beans
axel —Reply
Fantastic and thank you for this.
Pure glory!Diane —Reply
I loved this recipe, I added a packet of McCormick beef stew seasoning, added all the liquid from the beans. This made a nice, thick broth perfect for dipping cibbatta bread.
Planning on making this 2 weeks after the New Year. That way all my leftovers will be done.
Ericka —Reply
Sounds so good! Do you think leftovers would freeze well? Thanks!
Amy Johnson —
Leftovers should freeze well, if there are any. 😂
Ginger —Reply
Can I substitute ham instead of beef? I have beef broth but only ham & ham bone. Please & thank you.
Amy Johnson —
Yes, but it will taste different. Let me know how it turns out.
Nikki —Reply
i just made this and it came out sooooo good , mind you i cant cook anything even rice lol my mom was impressed to say the least
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