by Olena

Beef and Bean Soup

by Olena

Hearty Beef and Bean Soup Recipe with beef soup bones, white beans, rice and chock full of vegetables. So good stick to your bones meal on a cold day.

I love “stick to your ribs” soups like slow cooker butternut squash soup, hearty minestrone soup, bean mushroom soup, and this beef and bean soup, and so do my kids. Good news because soup is cheap, makes great leftovers and can be made healthy in a snap. In fact, most homemade soups are good for you.

Do not be intimidated by the long list of ingredients in this recipe. Many of them are staple spices that more likely you have on hand or should have. Amazon (if you are in the US) is THE BEST place to buy organic, pesticide free and quality spices.

MY LATEST RECIPES

I tried this soup both with chicken breasts and soup bones. We love organic soup bones because of the richness and believe in their health benefits. Just watch your teeth if you are not 15 anymore. This recipe makes a lot which lasts us only 2 meals but if you are “a normal” person you can easily freeze the leftovers. Enjoy!

How to Make Beef and Bean Soup

  1. If using dried beans (I did), soak them overnight in 5 cups cold water. Rinse and drain. Hearty Beef and Bean Soup Recipe with beef soup bones, white beans, rice and chock full of vegetables. So good stick to your bones meal on a cold day.
  2. In a large pot or dutch oven, add 12 cups water, soup bones or chicken, beans and bay leaves. Cover, bring to a boil and cook on low heat for 45-60 minutes. In the meanwhile, soak wild rice in 1 cup water. Hearty Beef and Bean Soup Recipe with beef soup bones, white beans, rice and chock full of vegetables. So good stick to your bones meal on a cold day.
  3. Drain the rice and add to the pot. Cover and cook for 15 minutes.
  4. Preheat medium non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently. Add celery and carrots; cook for 5 minutes, stirring occasionally. Hearty Beef and Bean Soup Recipe with beef soup bones, white beans, rice and chock full of vegetables. So good stick to your bones meal on a cold day.
  5. Transfer to the pot along with potatoes, oregano, paprika, rosemary, thyme, coriander, cumin and salt. Cover and cook for 20 minutes. Hearty Beef and Bean Soup Recipe with beef soup bones, white beans, rice and chock full of vegetables. So good stick to your bones meal on a cold day.
  6. Remove beef bones or chicken, and either slice with a knife or shred with a fork. Return to the pot along with dill. Serve hot. Hearty Beef and Bean Soup Recipe with beef soup bones, white beans, rice and chock full of vegetables. So good stick to your bones meal on a cold day.
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Beef and Bean Soup

Hearty Beef and Bean Soup Recipe with wild rice, beef soup bones and chock full of vegetables.

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

Ingredients

  • 2 x 14 oz cans white beans, rinsed & drained or 1 1/2 cups dried
  • 2 lbs soup bones or 2 large chicken breasts
  • 12 cups water
  • 3 bay leaves
  • 1 cup wild or brown rice
  • 1 cup water
  • 1 tsp coconut or avocado oil
  • 2 garlic cloves, minced
  • 3 large celery stalks, diced
  • 2 medium carrots, diced
  • 3 medium potatoes, cubed
  • 1 tsp oregano, dried
  • 1 tsp paprika
  • 1/2 tsp rosemary, dried
  • 1/2 tsp thyme, dried
  • 1/4 tsp coriander, ground
  • 1/4 tsp cumin, ground
  • 2 1/4 tsp salt
  • 1/2 cup dill or parsley, finely chopped

Instructions

  1. If using dried beans (I did), soak them overnight in 5 cups cold water. Rinse and drain.
  2. In a large pot or dutch oven, add 12 cups water, soup bones or chicken, beans and bay leaves. Cover, bring to a boil and cook on low heat for 45-60 minutes. In the meanwhile, soak wild rice in 1 cup water.
  3. Drain the rice and add to the pot. Cover and cook for 15 minutes.
  4. Preheat medium non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently. Add celery and carrots; cook for 5 minutes, stirring occasionally. Transfer to the pot along with potatoes, oregano, paprika, rosemary, thyme, coriander, cumin and salt. Cover and cook for 20 minutes.
  5. Remove beef bones or chicken, and either slice with a knife or shred with a fork. Return to the pot along with dill. Serve hot.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

If using canned beans, use less salt.

If using brown rice, you don’t have to soak it.

 Did you make this recipe? Please give it a star rating in the comments.

 

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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