BEEF AND BEAN SOUP RECIPES

Name: Beef & Black Bean Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 pound lean ground beef (90% lean); 2 cans (14-1/2 ounces each) chicken broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 8 green onions, thinly sliced; 3 medium carrots, thinly sliced; 2 celery ribs, thinly sliced; 2 garlic cloves, minced; 1 tablespoon sugar; 1-1/2 teaspoons dried basil; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 2 cans (15 ounces each) black beans, rinsed and drained; 1-1/2 cups cooked rice

BEEF & BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

Beef & Black Bean Soup Recipe: How to Make It image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. —Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories Dinner Lunch

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

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.

Nutrition Facts : Calories 203 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 630mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 lean meat

BEEF AND CANNELLINI BEAN MINESTRONE RECIPE | GIADA DE ...

Beef and Cannellini Bean Minestrone Recipe | Giada De ... image

Provided by Giada De Laurentiis

Total Time 52 minutes

Prep Time 12 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan

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.

More about "beef and bean soup recipes"

BEEF & BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. —Vickie Gibson, Gardendale, Alabama
From tasteofhome.com
Reviews 4.7
Total Time 06 hours 10 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 203 calories per serving

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.

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BEEF AND CANNELLINI BEAN MINESTRONE RECIPE | GIADA DE ...

From foodnetwork.com
Reviews 4.8
Total Time 52 minutes
Cuisine italian

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.

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