Savory Beef Bean Soup Delight (Printable version)

Hearty beef and bean soup loaded with vegetables and warming spices, perfect for cozy evenings.

# What you'll need:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 can (15 oz) diced tomatoes, undrained

→ Beans

08 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Broth & Liquids

09 - 6 cups beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce

→ Spices & Herbs

12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1 bay leaf
16 - Salt and black pepper, to taste

→ Other

17 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large soup pot over medium-high heat. Add the beef cubes and brown on all sides, approximately 5 minutes. Remove the beef and set aside.
02 - In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until fragrant and softened.
03 - Stir in the diced bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color.
04 - Return the browned beef to the pot. Add the diced tomatoes with their juices, beef broth, Worcestershire sauce, smoked paprika, dried oregano, ground cumin, and bay leaf. Stir to combine.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes to develop the flavors.
06 - Stir in the drained kidney beans and continue simmering uncovered for an additional 15 minutes until the beef is tender and the soup has thickened.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before ladling into bowls.

# Expert Advice:

01 -
  • The smoky paprika and cumin work together like old friends, giving every spoonful a warmth that creeps up on you in the best way.
  • It freezes beautifully, so you can make a double batch and thank yourself on some future exhausted weeknight.
  • Everything cooks in one pot, which means cleanup is almost laughably easy for a meal this satisfying.
02 -
  • If you rush the browning step and move the beef around too much, you end up steaming it instead of searing it. Let it sit undisturbed for at least 2 minutes before checking the underside.
  • The soup thickens significantly as it cools overnight, so leftovers will be more like a stew the next day. Add a splash of broth when reheating if you prefer a thinner consistency.
  • Always check your Worcestershire sauce label if cooking for someone with gluten or fish sensitivities because not all brands are created equal.
03 -
  • Pat the beef completely dry with paper towels before browning. Wet meat creates steam instead of a crust and you lose all that concentrated flavor.
  • Let the soup rest off the heat for 10 minutes before serving. It is not mandatory but it allows the fat to redistribute through the broth and every spoonful tastes richer for it.

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