Bean Bacon and Beef Soup
Warm up your kitchen with this hearty and flavorful Bean Bacon and Beef Soup, the ultimate comfort food perfect for family dinners or meal prepping. Packed with protein-rich ground beef, smoky bacon, and tender kidney and pinto beans, this soup is a satisfying one-pot wonder that brings bold, savory flavors to your table. Fresh vegetables like carrot, celery, and onion add a wholesome touch, while a rich tomato-based broth seasoned with oregano, thyme, and paprika ties everything together. Ready in just over an hour, this recipe is simple to prepare and yields a robust, soul-soothing meal that's ideal for cold weather. Serve it with crusty bread for dipping, and don't forget the optional sprinkle of fresh parsley for a vibrant finishing touch. Keywords: hearty soup recipe, beef soup, bacon bean soup, easy one-pot meal, comforting dinner ideas.
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Recipe Information
Ingredients
- 1 pound ground beef
- 6 slices bacon
- 1 medium yellow onion, diced
- 2 carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups beef broth
- 1 15-ounce can diced tomatoes, with juice
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large stockpot or Dutch oven over medium heat. Add the bacon slices and cook until crispy. Remove the bacon from the pot, place on a plate lined with paper towels, and crumble once cooled. Leave about 2 tablespoons of the bacon grease in the pot.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease if needed.
Add the diced onion, carrot, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the beef broth, diced tomatoes with their juice, tomato paste, and all the seasonings (oregano, thyme, paprika, salt, and black pepper). Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Add the kidney beans and pinto beans to the pot, and cook for an additional 15 minutes, allowing the flavors to meld together.
Taste and adjust seasonings as needed. Optionally, garnish with fresh parsley before serving.
Serve the soup hot with crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.5 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
