Savory Beef and Bean Soup (Printable Version)
Hearty beef and bean soup loaded with vegetables, smoked paprika, and warming spices for ultimate comfort.
# Ingredient List:
→ Meats
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
# Directions:
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 from the pot and set aside.
02 - In the same pot, add the chopped onion, minced garlic, sliced carrots, and diced celery. Sauté for 5 minutes until the vegetables are fragrant and softened.
03 - Stir in the diced red bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color and coat the vegetables.
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 thoroughly.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 minutes to allow the flavors to meld and the beef to begin tenderizing.
06 - Stir in the drained and rinsed kidney beans. Continue simmering uncovered for an additional 15 minutes until the beef is fork-tender and the soup has thickened to your liking.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before ladling into bowls. Serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- It tastes like it cooked all day but barely asks forty minutes of patience on the stove.
- The beans make it filling enough to stand alone as a full meal without any sides.
- Leftovers on day two are somehow even better when the spices have had time to settle into everything.
02 -
- Do not rush the browning step because those caramelized bits on the bottom of the pot are where half the flavor lives.
- If your soup tastes flat at the end a small splash of vinegar or an extra pinch of salt will wake it right up.
03 -
- Pat the beef cubes completely dry with paper towels before browning because moisture is the enemy of a good sear.
- Let the soup rest off the heat for ten minutes before serving so the flavors settle and the broth thickens naturally.