Beef and Bean Soup Recipe
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Warm up to a bowl of this hearty Beef and Bean Soup.
This Beef and Bean Soup recipe is easy to prepare. And it only gets better the longer it sits and waits until you’re ready to devour it. Our family has always enjoyed cooking with beans (Bush’s Beans being our favorite). Beans not only lend wonderful flavor and texture to any dish, but they are totally filling and have many nutritional benefits too.
I adapted Beef and Bean Soup from our favorite Beef and Barley Soup that I have made for about fifteen years now. I decided to replace the barley with white beans since white beans can add the same kind of creaminess to dishes similar to what barley tends to give the Beef and Barley Soup. And let me just say, it was a perfectly tasty substitution. So delicious and so satisfying. This is most definitely a hearty soup, perfect for those with an appetite!
The prep time for this soup recipe is only about thirty minutes. After some simple browning and sauteing, leave all the ingredients to mingle until the beef is tender, about 1 1/2 to 2 hours.
Although the main recipe below is for a stovetop version, you can easily prep this hearty soup on the stovetop, then transfer to a slow cooker to keep it warm until you’re ready to serve. You can also make it ahead, refrigerate, then reheat before serving. Also, I personally think something magical happens in the refrigerator, as I have found that leftovers are even better the next day. So go right ahead and make a big batch of this Beef and Bean Soup and enjoy those leftovers!
A few more of my favorite soup recipes:
Beef and Bean Soup Recipe
Beef and Bean Soup Recipe
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Ingredients
- 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)
Instructions
- 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.
Notes
For a slow cooker version, prep recipe as above, then transfer to a slow cooker once all ingredients have been added and cook for at least 3 hours. For extra creaminess and to thicken up this soup, I like to use a potato masher or a flat bottomed glass to mash up some of the beans after the soup has cooked for a while.
Originally published December 11, 2015.
This post was originally sponsored by Bush’s Beans. As always, all opinions are my own.
Nothing better on a cold day, really hits the spot.
Oh, gorgeous photography, Amy! So luscious and beautiful. Pinned to my awesome food photography board! 🙂
And now I really want soup. Absolutely gorgeous.
I have to agree that soup always tastes better the next day. This looks so comforting and delicious!
I always add sliced stewed tomatoes to all my soups and chili. It jst adds something that’s tasty.
I love this beef and bean recipe!! Soups and stews are one of my favourite meals to make. Thanks for sharing sure a great recipe.
I have a similar beef and barley stew that is hearty and delicious.
I made this last night for my family. There was not a drop leftover! Everybody loved it! I used leftover roast, that’s the only difference. This recipe is a keeper thanks!
Leftover roast is an excellent idea, Angie! I’m totally trying that next time.
Made this for dinner tonight and everyone LOVED it! Definitely one to add to the books! 😉 Thanks for sharing! DELICIOUS!
So delighted to hear that, LaTia!
do u think I could add kale the last 30mins of cooking?
Of course! That would be fabulous!
I made this for dinner last night and HOLY MOLY!! It was delicious! I wound up taking a few scoops out and blending it (should have mashed in the pot) and the creaminess was perfect. Next time though, we’ve decided to add a fourth can of beans bc they’re just so good the next day, but there aren’t enough with just the three cans. My husband wasn’t sure he’d enjoy this, but he has asked me to add it to our bi-weekly rotation. Thanks so much for this and several of your other recipes!
Which of the beans is best to use….the Cannellini or the Great Northern Beans?
I personally prefer the creaminess of Cannellini beans.
Just made this tonight! Yummo! Loved this! Thank you for sharing!
Do you simmer the canned beans that long? Or do you put them in toward the end?
How long would I cook in slow cooker on high? Is it still 3 hours?
Since all slow cookers are a bit different, I would check it at 2 hours and see what you think.
Okay, I know this was a sponsored post with Bush’s, but you teased us with the Beef and Barley Soup. Yet, I search your site, and don’t see a recipe for that. C’mon now, you teased us with it, now give us the recipe, lol!
Ha, ha, ha … I will try to get to that in the New Year. 🙂
It would be nice if the recipe could be copied on one page. 23 pages is way too long.
There is a “print recipe” button on the recipe card that will just print the recipe.
Where has pintrist been all my life? I really liked this recipe but I didn’t have all the ingredients. I used the beans I had, dry black, white and red. Also added potatoes I had to use up. I added more hot spices like cayenne peppers. Rest was the same. Put in in a slow cooker all day. Amazing. Thanks for sharing this.
great recipe since this has all three major ingredients I have to have in every meal, for slow carb thing, a protein, legumes and some kind of veg, preferably leafy, but I’ll take the onion and carrot, so thank you for this recipe!
I always add sliced stewed tomatoes to all my soups and chili. It just adds something that’s tasty. Thanks for the recipe.
I didn’t add the water in the recipe. I did add 2 stalks of celery and an extra can of bean. Then I added some corn starch to thickness up the broth. Delicious!