Best 18 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, 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.

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.

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.

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.

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.

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.

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.

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!

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.

IRISH BEEF, BACON AND BEAN SOUP RECIPE - (4.3/5)

Steps:

• Rinse the beans. Cover with water and boil for 10 minutes. Drain and rinse again. Heat the oil in a large pot and sauté the bacon, beef, bay leaves, cumin, onion, garlic, celery and carrots. Add the beans, tomatoes, vinegar, water and seasoning. Bring to the boil. Reduce the heat, cover and simmer for 1½ hours. Serving Suggestions Serve topped with a slice of the bread and melted cheese.

SPICY BEEF AND BEAN SOUP WITH OVEN-ROASTED PEPPERS

Steps:

• 1. Preheat oven to 400°.
• 2. Cut poblano pepper, bell pepper and jalapeno pepper in half; discard seeds. Rub olive oil on the skins of all the peppers, and place on a baking sheet with the skin side facing up. Roast in oven for 15 minutes at 400° or until skins just begin to blister.
• 3. While peppers are roasting, mix together the garlic powder, chili powder, cumin, dried basil, and salt. Rub the seasoning blend on both sides of the sirloin steak. Heat olive oil in skillet, add the coated sirloin steak and brown on both sides over medium heat. Cut the browned beef into bite-size pieces and add to a Dutch oven or large stockpot.
• 4. Remove roasted peppers from oven. When cool enough to handle, cut Poblano and bell peppers into bite-size pieces, and mince the jalapeno pepper. Add peppers to stockpot.
• 5. Add vegetable broth, water, beans, fresh basil, and A-1 Texas Mesquite marinade to the stockpot, and stir a few times. Cook soup over medium-low heat for 30 to 45 minutes or until beef is done throughout, stirring occasionally.

BEEF BEAN SOUP

Steps:

• 1. Sort beans and rinse. Cover with water and soak for several hours or overnight. Drain. Quick soak for an hour in boiling water if desired.
• 2. Brown hamburger well (the browned bits make the soup richer) and drain all but a tablespoon of drippings. I usually find I do not have to drain even with 80%. I just do this in the pressure pan. Obviously you will use a skillet if you are using a crockpot. If you need drain meat, make sure rim of pressure cooker is clean and free of grease for a good seal.
• 3. Add all ingredients to the pressure cooker or crock pot. Cover with water by about an inch. This will take about 5-6 cups.
• 4. If using pressure pan, cover and adjust lid. Cook at 15 pounds pressure for 15 to 20 minutes. Longer cooking time will result in softer beans and a creamier soup. Reduce pressure normally for about 20 minutes. Remove pressure contol and let pressure stabilize. Remove lid. Add more liquid if soup seems too thick and adjust seasonings if necessary. I have rarely had it too thick in pressure cooker.
• 5. If using crock pot, cook on low all day or overnight. Adjust liquid and seasonings. Enjoy with some crusty bread and good cheese. Maybe some corn muffins! PB&J is good too!
• 6. I really do prefer this prepared in the pressure cooker as the beans, peas, and rice have more integrity with regard to texture.