Beefy Bean and Vegetable Soup
Warm, hearty, and packed with wholesome ingredients, this Beefy Bean and Vegetable Soup is the ultimate comfort food for any season. Brimming with tender ground beef, protein-rich kidney and white beans, and a colorful medley of carrots, celery, and zucchini, this one-pot wonder is as nutritious as it is delicious. Infused with aromatic spices like oregano, thyme, and cumin, and simmered to perfection in a robust beef broth with diced tomatoes, every spoonful delivers a burst of flavor. Ready in just one hour, this easy-to-make soup is a crowd-pleasing option for busy weeknights or cozy weekend meals. Garnish with fresh parsley for a vibrant finishing touch, and serve it piping hot with crusty bread for the perfect pairing. Packed with protein, fiber, and bold flavors, it’s a satisfying and nutrient-rich meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced zucchini
- 14.5 ounces canned diced tomatoes
- 6 cups beef broth
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned white beans
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease.
Stir in the diced onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes.
Add the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned diced tomatoes (with their liquid) and beef broth. Stir well to combine.
Add the kidney beans, white beans, oregano, thyme, cumin, bay leaf, salt, and black pepper. Stir to incorporate all the ingredients.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf before serving and ladle the soup into bowls.
Garnish with fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1226 mg | 26% | |
*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.
