Beef Vegetable Bean Soup Recipe for Hearty Comfort Meals

Nothing beats the comforting warmth of a hearty bowl of soup on a chilly day, and our Beef Vegetable Bean Soup recipe is exactly what you need to satisfy those cravings. Packed with tender chunks of beef, an array of fresh vegetables, and nutrient-rich beans, this soup is a wholesome meal that warms you from the inside out.

Whether you’re looking to prepare a cozy family dinner or meal prep for the week, this recipe is both filling and nourishing. It’s easy to make, loaded with flavor, and perfect for any season.

Plus, it’s a great way to sneak in extra veggies and protein in one delicious dish.

In this blog post, I’ll guide you through everything you need to know to make this soup a staple in your kitchen. From the ingredients to handy tips and serving suggestions, you’ll have all it takes to create a pot of pure comfort.

Let’s dive right in!

Why You’ll Love This Recipe

This Beef Vegetable Bean Soup is a crowd-pleaser for many reasons. First, it’s incredibly nourishing — loaded with protein from the beef and beans, plus vitamins and minerals from the fresh vegetables.

The combination creates a balanced meal in just one bowl.

It’s also versatile. You can easily swap in your favorite vegetables or beans depending on what you have on hand.

The slow simmering process allows the flavors to meld beautifully, creating a rich and satisfying broth.

Another reason to love it is its ease of preparation. With simple steps and common kitchen equipment, even beginner cooks can whip up this delicious soup.

It’s perfect for batch cooking and freezes wonderfully, making it a convenient option for busy weeks.

Ingredients

• 1 lb (450g) beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups beef broth
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle
• Soup bowls for serving

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels to ensure a good sear. Season generously with salt and pepper.
2. Sear the beef: Heat the olive oil in your pot over medium-high heat. Add the beef in batches to avoid overcrowding, and brown on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the vegetables: Toss in the carrots, celery, red bell pepper, zucchini, and green beans. Stir well and cook for 5-7 minutes to soften slightly.
5. Deglaze and build flavor: Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot.
6. Add beans and broth: Stir in the kidney beans, cannellini beans, and beef broth. Add the dried thyme, smoked paprika, and bay leaf. Stir to combine.
7. Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.
8. Season to taste: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed.
9. Serve and garnish: Ladle the soup into bowls, sprinkle with fresh parsley, and serve hot with crusty bread or your favorite side.

Tips & Variations

For an even richer flavor, you can brown the beef with a splash of red wine instead of some of the broth during deglazing.

If you prefer a thicker soup, mash some of the beans against the side of the pot during the last 10 minutes of cooking. This will naturally thicken the broth without any added flour or starch.

Feel free to swap out veggies depending on the season or what’s in your fridge. Sweet potatoes, butternut squash, or peas make great alternatives.

For a spicier kick, add a pinch of cayenne pepper or try our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

For a lighter version, use lean ground beef or turkey instead of chuck roast. To keep it vegetarian, check out our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for inspiration!

Nutrition Facts

Serving Suggestions

This soup pairs beautifully with a variety of sides. For a rustic touch, serve with crusty whole grain bread or garlic bread to soak up the flavorful broth.

A fresh green salad with a light vinaigrette will balance the heartiness of the soup perfectly.

For a cozy meal, top the soup with a sprinkle of grated Parmesan or a dollop of sour cream. Adding a side of roasted root vegetables or a warm grain bowl completes the dinner beautifully.

If you’re interested in more nourishing and delicious recipes, be sure to explore our collection of A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for wholesome inspiration.

Conclusion

Our Beef Vegetable Bean Soup is the perfect blend of comfort, nutrition, and flavor. It’s a versatile recipe that fits well into any home cook’s repertoire, providing a balanced meal with minimal effort.

With tender beef, fresh vegetables, and hearty beans, it’s a soup that satisfies both body and soul.

Whether you’re warming up on a cold evening or preparing a make-ahead meal for busy days, this soup delivers on both taste and nourishment. Plus, with the easy modifications and tips provided, you can customize it to suit your preferences and pantry staples.

Give it a try, and you’ll soon see why this recipe is a beloved classic in our kitchen. Happy cooking!

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