Simple Beef and Bean Soup
Cozy Up with a Bowl of Simple Beef and Bean Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. This Simple Beef and Bean Soup is exactly that – easy to make, packed with goodness, and incredibly satisfying. It’s a family favorite that’s perfect for a weeknight dinner or a comforting weekend meal.
We’ve taken the classic 15 bean soup mix and elevated it with browned ground beef, fresh vegetables, and a blend of aromatic herbs. The best part? It’s surprisingly simple to prepare! This recipe yields a large pot, making it ideal for leftovers (which are even better the next day!) or for feeding a crowd.
What makes this soup special?
- Flavorful Base: Browning the ground beef adds a depth of flavor that pre-cooked beef just can’t match. Don’t skip this step!
- Fresh Vegetables: Diced carrots, celery, and onion create a classic mirepoix, forming the aromatic foundation of the soup.
- Herb Infusion: Oregano, parsley, and basil brighten the flavors and add a touch of freshness.
- Hearty and Filling: The combination of beans, beef, and pasta makes this soup a complete and satisfying meal.
Tips for Success:
- Bean Preparation: While overnight soaking is traditional, you can use the quick-soak method if you’re short on time. Just be sure to follow the package directions.
- Broth Choice: Feel free to use chicken, beef, or vegetable broth depending on your preference. Beef broth will give the soup a richer flavor, while chicken or vegetable broth will keep it lighter.
- Pasta Perfection: Ditalini pasta is a classic choice for this soup, but you can substitute any small pasta shape you like.
- Spinach Power: Adding fresh spinach at the end provides a boost of nutrients and a vibrant green color.
Variations to Try:
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Smoked Sausage: Substitute some of the ground beef with smoked sausage for a different flavor profile.
- Vegetarian Option: Omit the beef and use vegetable broth for a delicious vegetarian soup.
Frequently Asked Questions
Q: Can I use dried beans instead of a 15 bean soup mix?
A: Yes, you can! You’ll need about 1.5 cups of dried beans. Be sure to soak them overnight or use the quick-soak method before adding them to the soup.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta and spinach during the last 30 minutes of cooking.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What if I don’t have all the herbs?
A: Don’t worry! You can use dried herbs instead of fresh. Use about 1 teaspoon of each dried herb. You can also omit the herbs altogether – the soup will still be delicious!
Simple Beef and Bean Soup
Ingredients
- 1 bag 15 Bean Soup Do not use flavor packet
- 1.5 lbs Ground Beef
- 2 large Carrots diced
- 3 stalks Celery diced
- 1 large Onion diced
- 3 cloves Garlic minced
- 10-12 cups Broth Chicken, beef, or vegetable
- 2 14 oz cans Diced Tomatoes undrained
- 2 tsp Salt
- 1 tsp Black Pepper fresh ground
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Basil
- 16 oz Fresh Spinach
- 2 cups Ditalini Pasta or other small pasta
Instructions
- Soak beans overnight or follow quick soak directions.
- Brown ground beef in a large stock pot, then set aside, leaving any fat in the pan.
- Dice vegetables and cook in the stock pot until slightly softened.
- Add beef back to the pan, then add diced tomatoes, broth, and spices. Simmer for about 60 minutes.
- Add pasta and spinach and cook for another 10 minutes.
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