Hearty Beef & Bean Soup
A warm and comforting soup filled with tender beef, vibrant vegetables, and nutrient-rich beans, perfect for chilly nights.
Ingredients
Main Ingredients
- 1.5 lb lean top sirloin, cubed Juicy and robust, this lean beef is perfect for creating a rich flavor base.
- 1 can (15 oz) kidney beans, drained and rinsed Packed with protein and fiber.
- 1 can (15 oz) cannellini beans, drained and rinsed Contributes to a hearty texture and smooth taste.
- 1 medium onion, diced Creates an irresistible fragrance as they cook.
- 2 medium carrots, diced Offers a natural sweetness and vibrant color.
- 3 stalks celery, diced Adds a delightful crunch and subtle flavor.
- 5 cups beef broth (low sodium or no salt added) Provides savory depth.
- 2 cups frozen mixed vegetables Adds convenience and additional nutrients.
- 2 tbsp olive oil or avocado oil Enhances richness and flavor.
Seasonings
- 1.5 tbsp Land seasoning (Herb & Garlic) Infuses the soup with an aromatic, herby essence.
- 1 tsp ground fennel Adds depth to the soup's flavor profile.
- 1/2 tsp ground sage Complements the beef beautifully.
Base Ingredients
- 1 can (14.5 oz) diced tomatoes Lends acidity and richness to the soup.
- 2 tbsp tomato paste Deepens the flavor and adds velvety texture.
- 2 tbsp cornstarch Acts as a thickening agent.
- 3 tbsp water Used with cornstarch for thickening.
Garnish
- Fresh parsley for garnish Brightens up the dish visually.
Instructions
Dump and Go Method
- In a large pot, add the cubed beef, diced onions, carrots, celery, both cans of beans, diced tomatoes, tomato paste, and beef broth.
- Stir in the Land seasoning, ground fennel, and ground sage. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for 30-45 minutes, allowing the beef to become tender and the vegetables to soften.
- In the final 5-10 minutes of cooking, stir in the frozen mixed vegetables, ensuring they heat through.
- Taste the soup, adjust the salt and pepper as needed, and serve hot.
Deep Flavor Way (Optional Sauté Method)
- In a large pot, heat a drizzle of oil over medium-high heat. Season the beef cubes with salt and pepper, then sear them until browned on all sides. Remove and set aside.
- Add the diced onions, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
- Stir in the Land seasoning, until fragrant, about 1 minute. Add the ground fennel and sage, cooking for an additional 30 seconds.
- Stir in the tomato paste and cook for 30-60 seconds to enhance the flavor.
- Return the seared beef to the pot, then add diced tomatoes, both cans of beans, and beef broth. Bring to a boil, reduce heat, and let it simmer for 30-45 minutes.
- Stir in frozen mixed vegetables during the last 5-10 minutes of cooking. Taste, adjust seasoning, and serve hot.
Oven Method (Hands-Off)
- Preheat the oven to 350°F (175°C). Prepare the ingredients using either the dump method or sauté method, combining all ingredients (except frozen vegetables) in a Dutch oven or oven-safe pot.
- Bring to a boil on the stovetop, then cover with a lid and transfer to the oven.
- Cook for 45-60 minutes, allowing the flavors to meld beautifully. After cooking, stir in the frozen mixed vegetables, cover, and let sit for 5-10 minutes until heated through.
- Taste, adjust seasoning, and enjoy!
Notes
For added spice, include hot sauce or red pepper flakes. Adjust cornstarch for desired thickness. Swap lean beef for ground turkey or chicken for a lighter option.