Steak & Bean Soup
Submitted by twerb
Hearty steak and bean soup loaded with tender beef, white beans, and vegetables in savory tomato broth. Comfort food that fills you up on cold nights.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
7 hrsThis steak and bean soup is the kind of hearty, honest food that sticks to your ribs.
Chunks of beef get tender in a savory tomato broth alongside white beans, carrots, and celery, creating a bowl so satisfying it eats like a meal, not just a starter.
Make a big batch on Sunday and you’ve got lunches sorted for the week, each bowl getting even better as the flavors meld in the fridge.
Kitchen Tips
- Brown the beef in batches to develop deep caramelized flavor
- Use canned beans for quick cooking or dried beans soaked overnight for economy
- Soup freezes beautifully in individual portions for grab-and-go lunches
- Add a splash of red wine vinegar before serving to brighten all the flavors
Ingredients
Directions
Soak beans in cold water overnight.
Rinse, drain twice until quite dry.
Heat oil in soup pot; brown meat. Add onion, celery, carrots, and garlic; sauté until tender.
Add stock and beans; simmer 45 minutes or until beans are tender.
Add tabasco, salt and pepper. Stir in tomato paste; simmer 5 mins.
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