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!
How To Make Beef and Bean Soup
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
- 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)
- 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.
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.