Beef Bean Soup Recipes

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BEEF & BLACK BEAN SOUP



Beef & Black Bean Soup image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

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.

Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

BEEF AND BEAN SOUP RECIPE



Beef and Bean Soup Recipe image

This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.

Provided by Amy Johnson

Categories     Main Dishes

Time 2h30m

Number Of Ingredients 13

2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush's Cannellini Beans; drained (or Bush's Great Northern Beans)

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.

HEARTY BEEF & BEAN SOUP



Hearty Beef & Bean Soup image

I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (4 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 can (28 ounces) petite diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (13-1/2 ounces) beef smoked sausage, sliced
2 serrano peppers, seeded and chopped
2 teaspoons chili powder
1 teaspoon salt
1 carton (32 ounces) beef broth
2 cups water

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.

Nutrition Facts :

BEEF AND CANNELLINI BEAN MINESTRONE



Beef and Cannellini Bean Minestrone image

Provided by Giada De Laurentiis

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan

Steps:

  • In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

BEEF, BEAN AND TOMATO SOUP



Beef, Bean and Tomato Soup image

We often have this soup on Sunday afternoons in the winter. It is quick and easy, hearty and filling. Serve it with fresh hot homemade biscuits or fresh bread. Yumm. Real comfort food.

Provided by Hag chef

Categories     Onions

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb ground beef, lean
1 onion, chopped
1 green pepper, chopped
1 package onion soup mix
1 (19 ounce) can kidney beans
1 (28 ounce) can tomatoes, diced
1 tablespoon parsley, dried
2 teaspoons basil, dried
1 cup pasta, uncooked
8 cups water

Steps:

  • Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper.
  • Add the chopped onion and green pepper, and saute for 5 to 10 minutes.
  • Add the kidney beans, tomatoes, onion soup mix, parsley, basil, water.
  • Bring to a boil, add the pasta.
  • Reduce heat and simmer for 10- 20 minutes, until pasta is cooked.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 210.1, Fat 7.5, SaturatedFat 2.8, Cholesterol 30.8, Sodium 513.9, Carbohydrate 22, Fiber 4.8, Sugar 4.3, Protein 13.7

SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP



Slow-Cooker Southwest Beef and Bean Soup image

Come home to a hearty beef and bean soup! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef and taco seasoning mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 8

Number Of Ingredients 16

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15.5 oz) red beans, drained, rinsed
1 can (15 oz) pinto beans, drained, rinsed
1 can (15 oz) crushed tomatoes, undrained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups frozen corn (from 12-oz bag), thawed
3/4 cup chopped yellow onion
1 teaspoon dried minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Cheddar cheese
Chopped avocado
Tortilla chips

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
  • Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 0 g

TIM'S BLACK BEAN & BEEF SOUP



Tim's Black Bean & Beef Soup image

This is an easy to throw together crock pot recipe. The soup is spicy but not overpowering. Jalapenos can be substituted for the chiles to give the soup more of a kick. An all natural stock or broth is recommended as the base. Of course properly prepared dry beans make the dish all the better.

Provided by Rootsman

Categories     Black Beans

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 lbs round steaks, grilled and cut into small pieces
3 (14 1/2 ounce) cans diced tomatoes
1 (14 1/2 ounce) can diced tomatoes with green chilies
2 (4 ounce) cans green chilies
3 (15 ounce) cans black beans, rinsed & drained
1 (15 ounce) can sweet corn
32 ounces beef stock (all natural)
1 medium onion white, diced
1 teaspoon garlic
1 tablespoon oregano
2 teaspoons chili powder

Steps:

  • Combine all ingredients in 6 quart crock pot and stir.
  • Simmer all day on low.
  • All ingredients can be adjusted to taste as you cook and as room allows in pot.

Nutrition Facts : Calories 279.1, Fat 7.9, SaturatedFat 2.9, Cholesterol 41.4, Sodium 470.4, Carbohydrate 32.4, Fiber 9.3, Sugar 4.8, Protein 22.1

BAKED BEAN SOUP



Baked Bean Soup image

Looking for a mouth-watering dinner made using Progresso® broth? Then check out this soup recipe made using bacon, baked beans and ground beef that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 6

3 slices bacon, chopped
1 lb lean (at least 80%) ground beef
1 can (21 oz) baked beans
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 can (5.5 oz) vegetable juice
3 tablespoons ketchup

Steps:

  • In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 410, Carbohydrate 38 g, Fat 1, Fiber 8 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1470 mg

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