Savory Beef And Bean Soup (Printable version)
Hearty beef and bean soup with vegetables, warming spices, and rich broth. Perfect cool evening comfort in one pot.
# What you'll need:
→ Meats
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 & Liquids
09 - 6 cups beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
→ Spices & 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 softened.
03 - Stir in the diced red bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color.
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 develop the flavors.
06 - Stir in the drained kidney beans and continue simmering uncovered for an additional 15 minutes until the beef is tender and the soup has thickened.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before ladling into bowls.
# Expert Tips:
01 -
- The smoked paprika and cumin work together like old friends, giving the broth a depth that tastes like it cooked all day when it barely took an hour.
- Kidney beans soak up the broth and turn velvety, making every spoonful feel substantial without being heavy.
02 -
- Do not skip browning the beef because those caramelized bits on the bottom of the pot dissolve into the broth and create a depth of flavor you simply cannot get any other way.
- The soup tastes even better the next day after the beans and beef have had a full night to mingle, so making it ahead is not just acceptable, it is actually recommended.
03 -
- Cut every vegetable roughly the same size so each spoonful delivers a balanced bite instead of one giant carrot chunk swimming next to a fleck of onion.
- If the broth tastes flat at the end, a tiny squeeze of lemon juice or an extra dash of Worcestershire will wake it up instantly without making it taste sour.