Savory Beef Bean Soup (Printable)

Hearty soup with tender beef, kidney beans, and vegetables in a rich broth spiced with paprika and cumin.

# What You'll Need:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 can (15 oz) diced tomatoes, undrained

→ Beans

08 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Broth & Liquids

09 - 6 cups beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce

→ Spices & Herbs

12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1 bay leaf
16 - Salt and black pepper, to taste

→ Other

17 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large soup pot over medium-high heat. Add the beef cubes and brown on all sides, approximately 5 minutes. Remove the beef and set aside.
02 - In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until fragrant and softened.
03 - Stir in the diced red bell pepper and tomato paste. Cook for 2 minutes, allowing the paste to deepen in color.
04 - Return the browned beef to the pot. Add the diced tomatoes with their juices, beef broth, Worcestershire sauce, smoked paprika, dried oregano, ground cumin, and bay leaf. Stir to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40 minutes to develop the flavors.
06 - Stir in the drained kidney beans and continue simmering uncovered for an additional 15 minutes until the beef is tender and the soup has thickened.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf before ladling into bowls.

# Expert Tips:

01 -
  • The smoked paprika and cumin work together in a way that makes this taste like it simmered all day, not just one hour.
  • Everything goes into a single pot, which means cleanup is almost embarrassingly easy for something this satisfying.
  • Leftovers are genuinely better the next day, so making the full batch even for two people is a smart move.
02 -
  • Do not skip browning the beef separately because putting raw meat directly into the broth creates a cloudy, grey soup with none of the depth that makes this recipe special.
  • Simmering uncovered after adding the beans is the trick that transforms this from a thin watery soup into something rich and spoon coating.
03 -
  • Cut all your vegetables before you turn on the stove because once the beef starts browning everything moves quickly and you will not have time to chop.
  • Let the finished soup rest off the heat for ten minutes before serving because the flavors settle and the broth thickens into something noticeably better.

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