Beef and Bean Soup Recipe
Few dishes deliver the same level of comfort as a steaming bowl of beef and bean soup. With its tender beef chunks, hearty beans, and aromatic vegetables simmered slowly in a rich broth, this soup captures the essence of home-cooked warmth. It’s deeply satisfying, perfectly seasoned, and ideal for cozy evenings when you crave something nourishing yet simple.
Ingredient Breakdown
The base of this soup begins with beef, the star ingredient that brings both texture and robust flavor. Searing the beef before simmering creates a golden crust that locks in moisture and intensifies its savory depth. Combined with a flavorful beef broth and water, the foundation develops into a rich, full-bodied stock that carries every other ingredient beautifully.
The supporting vegetables—onion, carrot, and garlic—add balance and natural sweetness. As they soften during the cooking process, they release subtle flavors that blend seamlessly with the meaty undertones of the broth. These vegetables also add a pleasing variety of textures, ensuring that every bite is both tender and flavorful.
The beans, whether Cannellini or Great Northern, act as the hearty element that thickens the soup naturally. They absorb the broth’s flavor while adding creaminess to the texture. Cannellini beans offer a slightly nutty undertone, while Great Northern beans lend a milder, buttery flavor, both ideal for slow-cooked soups like this.
To tie everything together, the seasoning blend of thyme, sage, and bay leaves imparts an earthy aroma and layered complexity. These herbs infuse the soup with a comforting warmth, turning a simple pot of ingredients into a deeply aromatic dish that feels like a hug in a bowl.
Step-by-Step Preparation Guide
The cooking process begins with patience and precision. Browning the beef is essential—it’s the step that builds the foundation for a flavorful soup. As the meat sizzles and caramelizes in hot oil, it releases rich, meaty notes that later deepen the taste of the broth. Once the beef has developed a beautiful crust, it’s set aside, allowing the same pan to be used for the next layer of flavor.
Sautéing the aromatics—onion, carrot, and garlic—transforms their raw sharpness into gentle sweetness. The onions turn translucent, the carrots soften slightly, and the garlic releases its fragrant oils, filling the kitchen with an irresistible aroma. This step ensures that every spoonful of soup is infused with a delicate harmony of sweetness and savoriness.
After combining the seared beef with the sautéed vegetables, water and beef broth are poured in to deglaze the pot, scraping up every bit of caramelized goodness from the bottom. As the mixture simmers, the beans join the pot, soaking in the flavors of herbs and meat. The slow simmer allows the flavors to meld, transforming the soup into a thick, hearty masterpiece over the next couple of hours.
To finish, the soup is seasoned once more to taste, ensuring balance between salt, pepper, and herbs. When the beef is fork-tender and the beans are creamy, it’s ready to serve. A warm slice of crusty bread on the side completes this satisfying, rustic meal.
Recipe Tips
Tricks to keep the beef tender during the long simmer:
Choose well-marbled beef and cook it slowly over low heat to prevent toughness.
How to thicken the soup naturally if you prefer a heartier consistency:
Mash a small portion of the beans against the side of the pot or simmer uncovered for the last 15 minutes.
Substituting beans or adding extra vegetables for variety:
Use kidney beans, black beans, or even chickpeas for a change, or include potatoes, celery, or corn for added texture.
Storing and reheating the soup without losing flavor or texture:
Store in airtight containers in the refrigerator for up to four days or freeze for up to three months. Reheat gently over low heat, adding a splash of broth if needed.
What to Serve With This Recipe
This soup pairs wonderfully with simple yet flavorful sides. A slice of warm crusty bread or buttery cornbread is perfect for soaking up the savory broth. If you prefer something lighter, a fresh green salad tossed with olive oil and lemon offers a refreshing contrast. Roasted vegetables, especially root varieties like parsnips or sweet potatoes, complement the earthy tones of the soup.
For beverages, try a glass of red wine such as Merlot or Cabernet Sauvignon to match the richness of the beef. Non-alcoholic options like iced tea or sparkling water with a squeeze of lemon also pair beautifully, balancing the soup’s hearty nature with a crisp, refreshing touch.
Creative Variations
This beef and bean soup is endlessly adaptable. For a hands-free version, transfer everything to a slow cooker and let it simmer throughout the day. If using an Instant Pot, the same deep flavors can be achieved in a fraction of the time. To give the soup a heartier twist, add diced tomatoes, chunks of potato, or pearl barley — all of which absorb flavor and add more substance.
You can also experiment with different cuts of beef such as short ribs or chuck roast for richer flavor, or use leftover roast beef for a quick, weeknight variation. Each tweak brings its own nuance while maintaining the comforting essence of the original recipe.
Frequently Asked Questions
Can I use canned beef or pre-cooked meat instead of raw beef?
Yes, but add it during the last 20 minutes of simmering to prevent it from drying out.
What’s the best bean type if I can’t find Cannellini or Great Northern?
Navy beans or pinto beans make excellent substitutes and provide a similar creamy texture.
How long will this soup last in the refrigerator or freezer?
Refrigerate for up to four days or freeze for up to three months in airtight containers.
Can I make it vegetarian or lighter without losing flavor?
Substitute the beef broth with vegetable stock and replace the beef with mushrooms or lentils for a satisfying plant-based version.
This beef and bean soup embodies everything a comforting meal should be — rich, flavorful, and deeply satisfying. Each spoonful carries the perfect balance of tender beef, creamy beans, and aromatic herbs. Whether you enjoy it as a hearty dinner or a make-ahead lunch, it’s a timeless recipe that fills the home with warmth and the heart with comfort.
Ingredients
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
3 (15.8-ounce) cans Bush’s Cannellini Beans or Great Northern Beans, drained
32 ounces beef broth
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
2 tablespoons canola oil, divided
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
Instructions
Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of canola oil and heat until it begins to shimmer. Place the beef cubes in the pan in a single layer, working in batches if necessary to avoid overcrowding. Sear the meat on all sides until it develops a rich brown crust, locking in its flavor. Remove the browned beef and set it aside on a plate.
Add the remaining tablespoon of canola oil to the same pan. Once heated, add the chopped onion, sliced carrot, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions soften and turn translucent, and the mixture becomes aromatic.
Return the browned beef to the pot and stir to combine. Pour in the water and beef broth, then season with salt, black pepper, thyme, sage, and bay leaves. Add the drained beans and stir gently to distribute all the ingredients evenly. Bring the mixture to a gentle simmer, then reduce the heat to low.
Cover the pot and let the soup cook slowly for 1 1/2 to 2 hours, stirring occasionally, until the beef becomes tender enough to break apart easily with a fork. The beans will absorb the savory broth, creating a hearty, flavorful texture.
Once done, discard the bay leaves and taste the soup, adjusting salt and pepper as needed. Serve hot, with crusty bread on the side for a wholesome, comforting meal.
Beef and Bean Soup Recipe
Ingredients
- 2 pounds beef stew meat trimmed and cut into 1-inch pieces
- 3 15.8-ounce cans Bush’s Cannellini Beans or Great Northern Beans, drained
- 32 ounces beef broth
- 2 cups chopped onion
- 2 cups sliced or chopped carrot
- 4 garlic cloves minced or grated
- 2 cups water
- 2 tablespoons canola oil divided
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 bay leaves
Instructions
- Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of canola oil and heat until it begins to shimmer. Place the beef cubes in the pan in a single layer, working in batches if necessary to avoid overcrowding. Sear the meat on all sides until it develops a rich brown crust, locking in its flavor. Remove the browned beef and set it aside on a plate.
- Add the remaining tablespoon of canola oil to the same pan. Once heated, add the chopped onion, sliced carrot, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions soften and turn translucent, and the mixture becomes aromatic.
- Return the browned beef to the pot and stir to combine. Pour in the water and beef broth, then season with salt, black pepper, thyme, sage, and bay leaves. Add the drained beans and stir gently to distribute all the ingredients evenly. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cover the pot and let the soup cook slowly for 1 1/2 to 2 hours, stirring occasionally, until the beef becomes tender enough to break apart easily with a fork. The beans will absorb the savory broth, creating a hearty, flavorful texture.
- Once done, discard the bay leaves and taste the soup, adjusting salt and pepper as needed. Serve hot, with crusty bread on the side for a wholesome, comforting meal.