Best 5 Steak And Bean Soup Recipes

BEEF AND CANNELLINI BEAN MINESTRONE

Steps:

• In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

BEEF AND BEAN SOUP RECIPE

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.

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.

STEAK AND BEAN SOUP

Steps:

• In small saucepan, heat 1 teaspoon oil over medium heat. When oil is hot, add corn; stir and cook until slightly browned, 3 to 4 minutes. Add milk and bring to a boil. Simmer one minute, then remove from heat and set aside to cool.
• In medium mixing bowl, beat softened butter with baking powder and salt until smooth. Add cooled corn and milk and blend on low speed till combined. Gradually add cornmeal and flour. Knead dough just a few minutes, adding more flour if sticky. Wrap in plastic and store in fridge.
• Season steak with salt and pepper. Heat oil in Dutch oven over medium high heat until hot; add steak and let it cook about 5 minutes per side or until you have a good, dark color. Remove from pot and set aside.
• Add onions, garlic, chili powder and cumin to Dutch oven. Cook and stir 5 minutes or til nicely browned. Add broth, water and tomatoes and bring to a boil. Cover, reduce heat and simmer 20 minutes. Add pinto beans.
• Remove dough from fridge. My friend hand-forms the dumplings - I roll it out and cut strips that are about 1/2" by 1 1/2". Just make sure they're not very thick so they cook all the way through. Add dumplings to the Dutch oven, cover and cook 10 minutes.
• Meanwhile, cut your steak into bite-sized pieces. When the dumplings are cooked, add steak and lime juice to pot; taste and adjust seasonings as needed. Bring to a boil to heat through and serve with cilantro garnish.

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.