Best Beef 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 & 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.

SHONEY'S BEAN AND BEEF CABBAGE SOUP

Steps:

• 1. Rinse beans and pick out any broken or bad beans. Soak the beans for two hours and drain.
• 2. Cook the beans until almost done according to the package.
• 3. Brown the ground beef and sausage and drain.
• 4. Add the onion, bell pepper, celery, and garlic and cook about 10 minutes.
• 5. Add this and your cans of tomatoes to the bean pot.
• 6. Season to your personal taste.
• 7. Cook about an hour longer. When beans are tender, mash some of the beans along the sides of the pot to get a thicker soup.
• 8. Add the chopped cabbage and simmer twenty more minutes. Serve warm with fresh toasted homemade croutons!

COUNTRY BEAN, BEEF AND CABBAGE SOUP

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.

BEEF, BEAN AND TOMATO SOUP

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.

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.

SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP

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.

BEEF VEGGIE BEAN SOUP

Steps:

• Soak beans for at least 6 hours or overnight.
• Drain and rinse beans.
• Place in large soup pot and cover with 6 cups water.
• Add 3 beef boullion cubes, onion and celery.
• Bring to a boil, then reduce heat to a rapid simmer.
• Cover bean pot.
• Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
• Add to bean pot.
• Simmer for 1 1/2 hours.
• Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
• Add cans of green beans and corn.
• Simmer 15 minutes.
• *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.

CROCK POT BEEF, BEAN & BACON SOUP

Steps:

• In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat.
• Add ground beef mixture to a 5-quart or large slow cooker.
• Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well.
• Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
• To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions.
• Don't forget to remove the bay leaf.
• Enjoy!

SPICY POTATO, BEEF AND BEAN SOUP

Steps:

• Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
• In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
• Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
• Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.

TIM'S BLACK BEAN & BEEF SOUP

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.

AFGHANI MOSHAWA BEAN SOUP WITH GROUND BEEF

Steps:

• Cook the moong dal in water (not included in ingredients) in a saucepan over medium heat until tender, but the lentils are still separate. Drain.
• In a dutch oven or other large soup pot, fry the ground beef over medium heat.
• Puree the onion in 1 cup water in a blender or food processor and add to the ground beef.
• Add garlic and salt also to the meat and stir-fry for about 10 minutes.
• Add the tomato paste and 1 more cup water and simmer 10 more minutes.
• Add the kidney beans, chickpeas, moong dal, ground coriander, black pepper, cayenne powder, and 6 cups water. Stir and simmer for 20 more minutes.
• Check to see if 1/4 -1/2 teaspoon more of salt is needed.
• Turn off heat.
• In a blender put the yogurt, 1/2 cup water, flour and cornstarch and puree.
• After the soup has cooled slightly stir in the yogurt mixture. Do not boil the yogurt or it will curdle. Sprinkle with dried mint. Serve with naan or pita bread.

BEAN, BACON AND BEEF SOUP

Steps:

• In a large stock pot, brown the ground beef until done. Add the chopped onion and garlic, and cook for about two minutes.
• Add all the rest of the ingredients and cook until bacon is soft. Top with cheese, if desired. YUM! Adjust spices to liking. I love cumin and chili powder, so I tend to add a lot more than the recipe says.

CROCK POT BARBECUED BEEF AND BEAN SOUP

Steps:

• Place all ingredients in the crock pot except for the barbecue sauce.
• Cover and cook on Low 10 to 16 hours.
• Before serving, remove short ribs and cut the meat from the bones.
• Return the meat to the crock pot.
• Stir in the barbecue sauce before serving.

MULTI-BEAN AND BEEF SOUP

Steps:

• Brown ground beef.
• Put into crockpot.
• Add remaining ingredients.
• Add enough water to fill crockpot 2/3 full.
• Cook on low for 8 hours.
• Serve with cornbread.

BEEF & RANCH-STYLE BEAN SOUP

Steps:

• Brown ground beef in Dutch oven or large soup pot.
• Add beans, soups and tomatoes. Mix well.
• Add corn, if desired.
• Bring to boil, and simmer for 30 minutes.
• It is good topped with cheese and served with crackers, like chili.

BEEF, BEAN AND TOMATO SOUP

Steps:

• 1 Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper. 2 Add the chopped onion and green pepper, and celery, and saute for 5 to 10 minutes. 3 Add the beans, tomatoes, onion soup mix, parsley, basil, oregano, Italian delight, bay leaves, beef broth and water. 4 Bring to a boil, then simmer for 10 minutes. 5 Add the pasta. Reduce heat and simmer for 10- 20 minutes, until pasta is cooked. 6 Add salt and pepper to taste.

BEEF 'N' BEAN TORTELLINI SOUP

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil. reduce heat; cook and stir for 6-8 minutes or until vegetables and tortellini are tender. Garnish with Parmesan cheese if desired.

CAJUN 18 BEAN WITH BEEF SOUP

Steps:

• Wash and pick over the dry soup mix; set aside and cut the stew beef into small cubes; set aside.
• Add water and beef broth to soup pot; bring to a boil.
• Add the soup mix, lentils, stew beef, cajun spice mix and salt to the broth; reduce heat to simmer.
• Simmer soup for 3.5 hours stirring once in a while.

GREAT NORTHERN BEANS, BEEF VEGIE BEAN SOUP

Steps:

• 1. Sort, rinse, soak your beans first.
• 2. Place water on a boil, add beans tomatoes and fresh vegetables. Do not drain the tomatoes. Just pour the whole can in.. It adds flavor.
• 3. After soup has boiled for approx 2hr.. Add the meat. Continue to cook on medium boil for 1 more hour. Stir occasionally to prevent any sticking or burning.
• 4. Now, you can Add your beef bouillon cubes, Worcestershire sauce and the Grill Mates seasoning. You can add any other spices you choose. Some, Tabasco sauce will spice this up nicely. Let the soup simmer on medium boil for another hour.
• 5. When your beans are at your preferred tenderness, serve it up!
• 6. You can also add shredded cheese as a topping garnish.. I prefer, shredded Colby Jack. Garlic bread is also great with this!