Savory Beef And Bean Soup (Printable)
Hearty beef and bean soup with vegetables, smoked paprika, and cumin for warming comfort in every bowl.
# 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 from the pot and set aside.
02 - In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until fragrant and the vegetables have softened.
03 - Stir in the diced bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color and coat the vegetables.
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 thoroughly.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 minutes to allow the flavors to meld and the beef to begin tenderizing.
06 - Stir in the drained kidney beans and continue simmering uncovered for an additional 15 minutes until the beef is fork-tender and the soup has thickened to your liking.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before ladling into bowls. Serve hot.
# Expert Tips:
01 -
- It tastes like it simmered all day but honestly comes together with minimal hands on effort.
- The smoked paprika and Worcestershire give it a quietly addictive depth that keeps you going back for seconds.
02 -
- Do not skip browning the beef, because that caramelized crust is where half the soups depth comes from and you cannot get it back later.
- Rinsing the kidney beans thoroughly removes the canned taste and prevents a cloudy, starchy broth.
03 -
- Pat the beef completely dry with paper towels before browning, because any surface moisture will cause steaming instead of searing and you will lose that crucial crust.
- Let the soup rest off the heat for ten minutes before serving, because that brief pause allows the broth to thicken slightly and the flavors to settle into their final form.