Savory Beef And Bean Soup (Printable)
Hearty beef and bean soup with vegetables, smoked paprika, and warming spices for cozy evenings.
# What you'll need:
→ Beef
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 and Liquids
09 - 6 cups beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
→ Spices and 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
# How to make it:
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 and set aside.
02 - In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until fragrant and softened.
03 - Stir in the diced bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color.
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.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40 minutes to develop flavor and tenderize the beef.
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.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before serving.
# Expert Tips:
01 -
- The smoked paprika and cumin work together like a quiet little secret that makes people ask what is in this soup.
- It reheats beautifully, and honestly the second day might be even better than the first.
02 -
- Do not rush the browning step because those caramelized bits on the bottom of the pot become the flavor backbone of the entire soup.
- Adding beans too early will turn them to mush, so always wait until the final 15 minutes.
03 -
- Pat the beef cubes completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Use a heavy-bottomed pot if you have one because thin pots create hot spots that lead to scorching during the long simmer.