Beef And Black Bean Soup Recipes

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

BEEF AND BEAN SOUP RECIPE

Steps:

• 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.

SLOW-COOKER BEEF AND BEAN SOUP

Steps:

• In 6 1/2-quart slow cooker, mix 1.5 lb cubed beef stew meat, 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained, 2 cans (15 oz each) cannellini beans, 3 large carrots, chopped, 1 cup chopped onion, 1/2 teaspoon black pepper and 1 carton (32 oz) Progresso™ beef flavored broth.
• Cover; cook on High heat setting 4 hours.

BEEF & BLACK BEAN SOUP

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

BLACK BEAN AND CORN SOUP

Steps:

• Spray dutch oven with nonstick cooking spray.
• Add ground beef; cook over med high heat until browned.
• Drain on paper towels and return to dutch oven.
• Add all remaining ingredients, mix well.
• Bring to a boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.

BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
• Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.

BEEF AND BLACK BEAN SOUP

Steps:

• Roast the poblanos and jalapeno in a dry skillet, directly over a gas flame or under the broiler, turning often, until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool for 5 minutes.
• Rub the blackened skin off of the peppers and remove the ribs and seeds of the peppers.
• In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the ground beef and cook, crumbling it with a spoon, until browned. Add the onions and cook until softened, about 5 minutes. Add the minced garlic and ground cumin and let cook for about thirty more seconds.
• Add the black beans and beef stock. Bring to a boil, reduce heat and let simmer for 15-20 minutes. Add the fresh lime juice, and season with salt and pepper to taste. Serve topped with sour cream or cheddar cheese.

INSTANT POT BEEF AND BEAN SOUP

Steps:

• Dice the yellow onion and mince the garlic.
• Turn the Instant Pot to the Saute Less function for 7 minutes and add the olive oil.
• Next add the lean ground beef, diced onion and minced garlic to the pot. Break the meat up as it cooks.
• Prepare the beef broth and open all the cans while the beef cooks.
• When Saute Less function turns off the beef will still be slightly pink.
• Add one cup of the beef broth and use it to deglaze the Pot. Scrape any brown bits from the bottom in order to avoid the Burn message later on when the Pot is coming to pressure.
• Add the remaining broth, the almond milk, the mixed beans, baked beans, salt and pepper. Stir to combine.
• Add the can of diced tomatoes.
• Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
• Once the Instant Pot is done cooking, immediately turn the steam release handle to the vening position to finish with a Quick Release.
• Remove the lid and stir the contents well.
• Serve immediately and enjoy!

BEEF, BARLEY, AND BEAN SOUP

Steps:

• Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
• Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
• This can be eaten after 4 or 5 hours, but it improves with longer cooking.

SMOKED BEEF BRISKET BLACK BEAN SOUP

Steps:

• Place beef brisket in smoker pre-heated to 250 degrees.
• Cook for 3 1/2 hours, then flip and cook another 3 1/2 hours or until internal temperature reaches 180 degrees.
• Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.
• Slice against the grain into 1/4 inch slices, then into bite size pieces.
• About 30 minutes before brisket is done, pour olive oil into large stock pot.
• Add onions and garlic and cook over medium heat until tender.
• Puree one can of black beans.
• Pour into stock pot with onions and garlic.
• Add additional cans of beans.
• Stir well and add cumin and oregano.
• Simmer over low heat.
• Add smoked beef brisket to soup and cover.
• Allow to simmer over low heat for 30 minutes.
• Serve with sour cream, shredded cheese, and a wedge of cornbread.

TACO SOUP WITH BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
• Cover and cook on Low until flavors have melded, about 6 hours.