Best 8 Multi Bean And Beef Soup Recipes

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Feast your taste buds on a hearty and wholesome journey with our exquisite Multi-Bean and Beef Soup extravaganza! This culinary masterpiece seamlessly blends the robust flavors of tender beef, a symphony of beans, and a chorus of aromatic vegetables, all simmering in a rich and savory broth. Discover the enticing Three Bean Soup, a delightful symphony of kidney, pinto, and navy beans harmonizing in a flavorful broth, accented with tender ham and a touch of smokiness. Embark on a taste adventure with our Minestrone Soup, a vibrant medley of vegetables, beans, and pasta, brimming with Italian herbs and a hint of pesto, promising a satisfying and nourishing experience. Dive into the depths of our hearty Beef and Barley Soup, where succulent beef and plump barley grains dance together in a savory embrace, complemented by a medley of vegetables and a hint of red wine for added complexity. Prepare to be captivated by our Turkish Lentil Soup, a tantalizing fusion of lentils, vegetables, and spices, simmered in a flavorful broth infused with the warmth of cumin and the zest of lemon. Each recipe promises a unique culinary adventure, sure to satisfy your cravings for comfort and nourishment.

Here are our top 8 tried and tested recipes!

TOMATO BEEF AND BEAN SOUP



Tomato Beef and Bean Soup image

Warm up with a simple-yet-hearty tomato beef and bean soup. Make it ahead for busy weeknights. Check out the expert tips for a few ideas on how to make this cozy soup your own.

Provided by Pillsbury Kitchens

Categories     Entree

Time 2h5m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb beef stew meat, cut into 1-inch pieces
1 large onion, chopped
1 carton (32 oz) Progresso™ beef flavored broth
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2 cans (15 oz each) Progresso™ cannellini beans, drained
2 cups chopped carrots
1 1/2 teaspoons dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Cook beef and onion in oil 8 to 10 minutes, stirring occasionally, until beef is browned.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 45 minutes. Uncover; simmer 30 to 45 minutes or until beef is tender.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 3 g, TransFat 0 g

HEARTY BEEF & BEAN SOUP



Hearty Beef & Bean Soup image

I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (4 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 can (28 ounces) petite diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (13-1/2 ounces) beef smoked sausage, sliced
2 serrano peppers, seeded and chopped
2 teaspoons chili powder
1 teaspoon salt
1 carton (32 ounces) beef broth
2 cups water

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.

Nutrition Facts :

BEEF AND BEAN SOUP RECIPE



Beef and Bean Soup Recipe image

This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.

Provided by Amy Johnson

Categories     Main Dishes

Time 2h30m

Number Of Ingredients 13

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)

Steps:

  • 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.

BEAN AND MEAT SOUP



Bean and Meat Soup image

A little recipe I made for my family. They loved it! I hope you do, too! Serve with a nice slice of French bread.

Provided by SOIABEA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
½ pound bacon, chopped
½ pound sliced deli turkey meat, torn into pieces
1 onion, sliced
1 (14.25 ounce) can tomato puree
1 tablespoon brown sugar
1 teaspoon prepared mustard
1 pinch salt
1 pinch ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed

Steps:

  • Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
  • Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
  • Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 37.2 g, Cholesterol 29 mg, Fat 11.1 g, Fiber 9.3 g, Protein 21 g, SaturatedFat 2.8 g, Sodium 1157.1 mg, Sugar 6.5 g

SIXTEEN-BEAN SOUP



Sixteen-Bean Soup image

Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 package (12 ounces) 16-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bay leaf
8 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon lemon juice

Steps:

  • Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 13g fiber), Protein 8g protein.

MULTI-BEAN AND BEEF SOUP



Multi-bean and beef soup image

This crockpot recipe is easy and great to come home to after working all day. I created this recipe to have a variation from plain bean soup. It is very filling.

Provided by Suzyhomemaker

Categories     Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef
2 cups of a mixture of your favorite varieties of dry beans
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground thyme
1/4 teaspoon chili powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon minced garlic
1 teaspoon salt (optional)
1 small onion

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.

BLACK BEAN SOUP FOR TWO



Black Bean Soup for Two image

I cooked for two people for the first 7 years of my marriage. Today, I'm a stay-at-home mom with a toddler, but I still appreciate small-scale recipes. I like to serve this zesty soup with tortillas topped with melted cheese.-Wendy Anderson, Santa Rosa, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1 can (15 ounces) tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable or beef broth
1 bay leaf
1 to 2 tablespoons lime juice
1/8 teaspoon hot pepper sauce
Pepper to taste

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper.

Nutrition Facts : Calories 314 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1419mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 10g fiber), Protein 17g protein.

SLOW-COOKER EASY MULTI-BEAN SOUP



Slow-Cooker Easy Multi-Bean Soup image

Soup's on! Enjoy a hearty slow cooker multi-bean soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 12

Number Of Ingredients 10

8 3/4 cups Progresso™ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

Steps:

  • In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: This will give your soup a more complex flavor and texture.
  • Brown the beef before adding it to the soup: This will help to develop the flavor of the beef and make it more tender.
  • Use a flavorful broth: This will help to give your soup a rich, deep flavor.
  • Add vegetables to the soup: This will help to make the soup more nutritious and flavorful.
  • Season the soup to taste: Add salt, pepper, and other spices to taste.
  • Serve the soup with crusty bread or crackers: This will help to soak up the broth and make the soup more satisfying.

Conclusion:

Multi-bean and beef soup is a hearty and delicious soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. With a few simple tips, you can make a pot of multi-bean and beef soup that your whole family will love.

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