Alright folks, let me tell you about my latest kitchen adventure: beef and bean soup! I was craving something hearty and comforting, and this totally hit the spot.
First things first, I grabbed about a pound of beef chuck from the store. It was on sale, so win-win! I chopped it into bite-sized pieces, nothing too fancy, just roughly cubed.
Next, I fired up my big Dutch oven. I love that thing! I added a glug of olive oil and browned the beef in batches. Don’t overcrowd the pot, you want a good sear on each piece. Trust me, it makes a difference in the flavor.
Once the beef was browned, I took it out and set it aside. Then I tossed in a chopped onion, a couple of carrots (also chopped), and two stalks of celery (you guessed it, chopped!). I cooked those down until they were nice and soft, maybe 5-7 minutes.
After the veggies were softened, I added a few cloves of minced garlic and cooked for another minute until fragrant. Gotta love that garlic smell!
Then I dumped the beef back into the pot, along with a can of diced tomatoes (undrained!), a can of kidney beans (drained and rinsed), and a can of cannellini beans (also drained and rinsed). I used what I had on hand, but you can totally customize the beans to your liking.
Next came the liquid. I poured in about 6 cups of beef broth. You could use water, but the broth adds so much more flavor. I also added a bay leaf, a teaspoon of dried oregano, half a teaspoon of smoked paprika, and some salt and pepper to taste.
I brought the whole thing to a boil, then reduced the heat to low, covered the pot, and let it simmer for about 2 hours. Seriously, the longer it simmers, the better the flavor gets. It’s like magic!
After 2 hours, I checked the beef. It should be nice and tender, practically falling apart. If it’s not quite there yet, just let it simmer longer.
Before serving, I removed the bay leaf (don’t want anyone biting into that!). Then I gave it a taste and adjusted the seasoning if needed. I like to add a squeeze of lemon juice at the end to brighten up the flavors.
Finally, I ladled the soup into bowls and topped it with a dollop of sour cream and a sprinkle of chopped fresh parsley. You could also add some shredded cheese or a swirl of hot sauce if you’re feeling fancy.
And that’s it! A simple, hearty, and delicious beef and bean soup. It’s perfect for a chilly day or any time you need a comforting meal. Give it a try, you won’t regret it!
- Beef chuck
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Diced tomatoes
- Kidney beans
- Cannellini beans
- Beef broth
- Bay leaf
- Dried oregano
- Smoked paprika
- Salt and pepper
- Lemon juice (optional)
- Sour cream (optional)
- Fresh parsley (optional)
Tips and Tricks
Don’t skip browning the beef! It really adds a depth of flavor.
Simmering is key! The longer it simmers, the better the flavor.
Customize the beans to your liking. Great Northern beans, black beans, or pinto beans would also work well.
Add a squeeze of lemon juice at the end to brighten up the flavors.
