Description
Hearty and comforting, this Beef and White Bean Soup combines tender chunks of beef, creamy white beans, and a medley of vegetables simmered together in a flavorful broth. Perfect for warming up chilly days, this soup is nutritious, satisfying, and easy to prepare on the stovetop.
Ingredients
Meat
- 1 lb beef stew meat, cut into bite-sized pieces
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
Beans & Broth
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
Seasonings & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare Ingredients: Chop the onion, slice the carrots and celery, mince the garlic, and cut the beef into bite-sized pieces to have everything ready for cooking.
- Sear the Beef: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and sear them on all sides until browned. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally until vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze and Combine: Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Return the seared beef to the pot along with the remaining beef broth, diced tomatoes, rinsed white beans, thyme, rosemary, and bay leaf.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Season and Serve: Remove the bay leaf and taste the soup. Add salt and black pepper as needed. Serve hot with crusty bread or a green salad for a complete meal.
Notes
- For a thicker soup, mash some of the beans against the side of the pot and stir.
- You can substitute the beef stew meat with ground beef for a different texture.
- If you prefer a spicier kick, add a pinch of red pepper flakes during the sauté step.
- This soup can be made in advance and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
