Savory Beef Bean Soup Delight (Printable View)
A warming bowl of tender beef, kidney beans, and vegetables simmered in a flavorful spiced broth.
# Ingredient List:
→ Meats
01 - 1 pound 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 & Liquids
09 - 6 cups beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
→ Spices & 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 soup to a boil, then reduce heat to low. Cover and simmer for 40 minutes to develop the flavors.
06 - Stir in the drained kidney beans and continue simmering uncovered for an additional 15 minutes until the beef is tender and the soup has thickened.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before serving.
# Expert Suggestions:
01 -
- The smoked paprika and Worcestershire give it a depth that tastes like you spent all day at the stove when you barely did.
- It reheats beautifully and actually tastes better the next day, making it the rare soup that works for dinner and then lunch without anyone complaining.
02 -
- Do not skip browning the beef first because that caramelized crust is what gives the broth its rich, deep color and flavor.
- Simmering covered first and uncovered later is the trick to getting tender beef and a properly thickened broth at the same time.
03 -
- Pat the beef cubes completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Make this soup a day ahead if you can because the overnight rest in the refrigerator lets every spice fully permeate the broth.