Savory Beef And Bean Soup (Printable)

Hearty beef and bean soup with vegetables and warming spices, ready in under 90 minutes.

# What you'll need:

→ Beef

01 - 1 lb 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

# Directions:

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.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes to allow the flavors to meld and the beef to begin tenderizing.
06 - Stir in the drained kidney beans and continue simmering uncovered for an additional 15 minutes until the beef is fork-tender and the soup has thickened slightly.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before ladling into bowls.

# Expert Suggestions:

01 -
  • The smoky paprika and cumin combination gives this soup a depth that tricks people into thinking you cooked it all day.
  • It reheats beautifully, and the flavors actually improve overnight, making it the rare soup that is better on day two.
  • Everything comes together in one pot, which means cleanup is almost embarrassingly easy for something this satisfying.
02 -
  • Do not rush the browning step because that deep crust on the beef is where the richest flavor develops and skipping it results in a flat tasting soup.
  • Adding the beans too early makes them break down into mush, so wait until the final fifteen minutes of uncovered simmering.
  • Check your Worcestershire sauce label if cooking for someone with gluten or fish sensitivities since many brands contain anchovies and barley.
03 -
  • Pat the beef cubes completely dry with paper towels before browning because any surface moisture causes steaming instead of searing and you lose that crucial crust.
  • Make this soup a day ahead if you are serving guests because the overnight rest deepens every flavor and the beef becomes even more tender.

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