Tims Black Bean Beef 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

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

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 :

TEXAS BEEF SOUP



Texas Beef Soup image

A hearty soup that even your husband will like. My husband, who thinks soups are for the faint of heart, loves this recipe! It's so quick and easy because of using the slow cooker. It's sure to be a family favorite!

Provided by Kim Richard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 8h20m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 pound lean beef stew meat
1 tablespoon seasoning salt, or to taste
½ teaspoon ground black pepper
1 small onion, finely chopped
½ green bell pepper, finely chopped
2 ½ cups beef broth
1 (15 ounce) can mixed vegetables
1 (11.5 fl oz) can spicy vegetable juice cocktail

Steps:

  • Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
  • Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.

Nutrition Facts : Calories 306 calories, Carbohydrate 9.4 g, Cholesterol 65.7 mg, Fat 19 g, Fiber 3.6 g, Protein 23.4 g, SaturatedFat 6.3 g, Sodium 1124.2 mg, Sugar 2.5 g

BLACK BEAN SOUP



Black Bean Soup image

Black bean soup is easy when you use canned beans. Fresh bell peppers add a nice dimension of flavor and texture to this quick soup.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

2 (16 ounce) cans black beans
1 ¾ cups low-sodium chicken broth
1 cup water
1 teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon black pepper
1 teaspoon olive oil
½ large red bell pepper, seeded and chopped
½ large green bell pepper, seeded and chopped
½ teaspoon grated lemon peel

Steps:

  • In a large saucepan, combine the beans, broth, water, cumin, oregano, black pepper, and ground red pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring once or twice, for 15 minutes, or until the flavors are blended.
  • Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the bell peppers and cook, stirring frequently, for 4 minutes, or until tender.
  • Ladle half of the soup into a food processor or blender. Process or blend until pureed. Return the puree to the pan; add the lemon peel.
  • Ladle the soup into bowls and top each serving with the bell peppers.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 40.6 g, Cholesterol 1.8 mg, Fat 2.3 g, Fiber 16.6 g, Protein 15.6 g, SaturatedFat 0.5 g, Sodium 926.1 mg, Sugar 1.7 g

COUNTRY BEAN, BEEF AND CABBAGE SOUP



Country Bean, Beef and Cabbage Soup image

This is similar to a stuffed cabbage soup, with beans substituting for the rice. I am on the South Beach Diet and this soup can be eaten on Phase I of the plan. It's very tasty and easy to prepare. Even if you are not watching your carb/sugar intake, it's a healthy good for you soup. This recipe originated from The Good Carb Cookbook.

Provided by TheDancingCook

Categories     Beans

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1 lb ground beef, lean
2 cans beef broth
1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
1 cup onion, chopped
4 cups cabbage, shredded fine
1 (15 ounce) can red kidney beans, drained
1 teaspoon thyme
1/8 teaspoon black pepper
1 bay leaf

Steps:

  • Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
  • Cook beef over medium heat until it's crumbly and no longer pink.
  • Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
  • Bring to a boil over high heat; cover and simmer for about 15 minutes.
  • Add cabbage and beans, turn heat up to high and bring to a boil.
  • Cover and simmer on low heat for 20 minutes.
  • Remove bay leaf and serve.

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