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SOUP WITH BEANS AND BEEF

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This hearty bean soup is a warm, nourishing, and protein-packed dish that combines the earthy flavors of beans with the savory richness of beef. Ideal for chilly days or as a comforting family meal, this recipe transforms simple ingredients into a soul-satisfying bowl of goodness. The soup can be made with a variety of beans and vegetables, ensuring a nutrient-dense, delicious result.

Let’s dive into the recipe and create a comforting meal to enjoy!

Ingredients

Base Ingredients

  • 1 lb dry beans (pinto, navy, or a mix of your choice)
  • 1-2 cups cooked beef, diced or shredded (e.g., pot roast, steak, or ground beef)
  • 1 large onion, chopped – For a sweet, savory base.
  • 2-3 carrots, sliced – Adds a touch of sweetness and vibrant color.
  • 2-3 celery stalks, chopped – Brings fresh, herbaceous notes.
  • 4-6 cups beef or vegetable broth – Forms the rich, hearty base of the soup.

Seasonings and Aromatics

  • 2-3 cloves garlic, minced – Enhances the overall depth of flavor.
  • 1 bay leaf – Adds subtle herbal undertones.
  • 1 tsp dried thyme (optional) – For an earthy, fragrant layer.
  • Salt and pepper to taste – Adjusts the seasoning to perfection.

Garnishes

  • Fresh parsley, chopped – Brightens the final dish.
  • Crusty bread or cornbread (optional) – Complements the soup beautifully.

Instructions

Step 1: Soak the Beans

If using dry beans, you’ll need to soak them in advance:

  1. Overnight Soak: Place the beans in a large bowl and cover them with water. Let them soak overnight (8-12 hours).
  2. Quick Soak: For a faster method, bring the beans to a boil in a pot of water, boil for 2 minutes, then cover and let sit for 1 hour.

Once soaked, drain and rinse the beans thoroughly.

Step 2: Cook the Beans

  1. Place the soaked beans in a large pot and cover with fresh water.
  2. Bring to a boil, then reduce heat to a gentle simmer.
  3. Cook the beans until tender, about 1-2 hours, depending on the bean variety.
  4. Drain and set the cooked beans aside.

Step 3: Sauté the Vegetables

  1. Heat a drizzle of oil in a large soup pot over medium heat.
  2. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
  3. Add the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

Step 4: Add Beef and Seasonings

  1. Add the diced or shredded beef to the pot, stirring to combine with the sautéed vegetables.
  2. Sprinkle in the thyme (if using) and add the bay leaf. Season with a pinch of salt and pepper.

Step 5: Combine the Ingredients

  1. Add the cooked beans to the pot, followed by enough broth to cover the beans and vegetables by about an inch.
  2. Stir to combine all the ingredients, ensuring an even distribution of flavors.

Step 6: Simmer the Soup

  1. Bring the soup to a gentle boil, then reduce the heat to low.
  2. Let the soup simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking and allow the flavors to meld together beautifully.
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Step 7: Adjust Seasoning

  1. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  2. Remove the bay leaf before serving.

Step 8: Serve and Enjoy

  1. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of freshness.
  2. Serve with a slice of crusty bread or cornbread for an added layer of comfort.

Helpful Tips

1. Choosing the Right Beef

For maximum flavor, use cooked beef that’s tender and juicy. Leftover pot roast, shredded brisket, or even browned ground beef works wonderfully in this soup.

2. Controlling the Salt

Since beef broth and beef can be salty, taste the soup before adding extra salt. Opt for low-sodium broth if you’re watching your sodium intake.

3. Prepping Ahead

The soup improves with time, making it an excellent option for meal prep. Prepare it a day ahead to let the flavors meld further.

4. Freezing Leftovers

This soup freezes beautifully. Let it cool completely, then transfer to airtight containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Substitutions and Variations

1. Meat-Free Version

To make this soup vegetarian or vegan, skip the beef and use mushrooms or tempeh for a meaty texture.

2. Spicier Kick

Add a pinch of chili flakes or diced jalapeño for a spicy twist.

3. More Vegetables

Enhance the nutritional profile by adding spinach, kale, or diced sweet potatoes.

4. Alternative Beans

Experiment with black beans, kidney beans, or chickpeas for a variation in flavor and texture.

Frequently Asked Questions

1. Can I Use Canned Beans?

Yes, canned beans are a convenient option! Use about 4-5 cups of canned beans (drained and rinsed). Skip the soaking and cooking steps and add them directly to the soup during Step 5.

2. How Long Does It Keep?

Stored in the refrigerator, this soup stays fresh for up to 4 days. Reheat on the stove or in the microwave.

3. Can I Use a Slow Cooker?

Absolutely! Combine all ingredients in a slow cooker, except the parsley. Cook on low for 6-8 hours or on high for 3-4 hours. Add parsley before serving.

Conclusion

Hearty Bean Soup with Beef is a crowd-pleasing, versatile dish that delivers warmth and nourishment in every bite. Whether you’re looking for a family dinner, meal prep option, or something comforting to freeze for later, this soup is a reliable choice.

Its rich flavors, tender beans, and savory beef make it a wholesome and satisfying meal. Serve it with crusty bread or a fresh side salad to complete the experience. Try this recipe today, and let the delicious aroma fill your kitchen!

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