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Beef and Bean Soup

Beef and Bean Soup

by Amy Johnson

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Heat Up to a bowl of this hearty Beef and Bean Soup

This Beef and Bean Soup recipe is simple to prepare. And it just improves the longer it sits and waits till you’re all set to devour it. Our household has constantly enjoyed cooking with beans (Bush’s Beans being our preferred). Beans not just provide terrific flavor and texture to any dish, however they are totally filling and have numerous dietary benefits too.

I adapted Beef and Bean Soup from our favorite Beef and Barley Soup that I have made for about fifteen years now. I decided to change the barley with white beans considering that white beans can add the very same sort of creaminess to meals comparable to what barley tends to provide the Beef and Barley Soup. And let me simply state, it was a completely yummy replacement. Delicious and so gratifying. This is most certainly a hearty soup, perfect for those with a hunger!

The prep time for this soup recipe is only about half an hour. After some simple browning and sauteing, leave all the active ingredients to socialize until the beef is tender, about 1 1/2 to 2 hours.

Although the primary recipe below is for a stovetop variation, you can easily prep this hearty soup on the stovetop, then transfer to a slow cooker to keep it warm till you’re ready to serve. You can also make it ahead, refrigerate, then reheat before serving. I personally believe something wonderful takes place in the fridge, as I have actually discovered that leftovers are even much better the next day. Go right ahead and make a big batch of this Beef and Bean Soup and take pleasure in those leftovers!

A few more of my preferred soup dishes:

  • Verde Chicken Soup Recipe
  • White Bean and Roasted Mushroom Soup
  • Easy Chicken Tortilla Soup Recipe

Beef and Bean Soup Recipe


  • 2 tablespoons Canola oil, divided
  • 2 pounds beef stew meat, cut and cut into 1-inch pieces
  • 2 cups chopped onion
  • 2 cups sliced or sliced carrot
  • 4 garlic cloves, minced or grated
  • 2 cups water
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 4 bay leaves
  • 32 ounces beef broth
  • 3 (158) ounce cans Bush’s Cannellini Beans; drained pipes (or Bush’s Great Northern Beans)


  1. Heat a big Dutch oven over medium-high heat. Include 1 tablespoon canola oil and heat to a ripple.
  2. Add beef to pan and brown on all sides, operating in batches if required. Remove the beef from pan.
  3. Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
  4. Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Give a simmer. Cover and enable to simmer for a minimum of 1 1/2 to 2 hours, until beef is tender.
  5. Discard bay leaves. Salt and pepper to taste.


For a slow cooker version, prep recipe as above, then transfer to a sluggish cooker once all components have actually been added and cook for at least 3 hours. For additional creaminess and to thicken up this soup, I like to use a potato masher or a flat bottomed glass to mash up some of the beans after the soup has prepared for a while.

Originally released December 11, 2015.

This post was initially sponsored by Bush’s Beans. As constantly, all viewpoints are my own.

Upgraded on by Amy Johnson

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