Burger N Bean Soup
Warm, hearty, and brimming with bold flavors, Burger N Bean Soup is the ultimate comfort food for chilly evenings. This easy-to-make recipe combines tender, browned ground beef with protein-packed kidney and pinto beans, plus a medley of fresh vegetables like carrots, celery, and onions for a nutritious and satisfying meal. Simmered in a rich tomato and beef broth seasoned with paprika, cumin, and oregano, this soup delivers a robust, savory kick in every spoonful. Ready in just an hour and perfect for feeding a family, this one-pot wonder is as convenient as it is delicious. Garnish with fresh parsley for a pop of brightness and serve it with crusty bread or a side salad for a complete, soul-warming dinner. Keywords: burger and bean soup, hearty soup recipe, ground beef soup, easy dinner ideas, one-pot meals.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans (drained and rinsed)
- 15 ounces canned pinto beans (drained and rinsed)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary, then set the beef aside on a plate.
In the same pot, add the diced onion, minced garlic, diced carrot, and diced celery. Cook for 5-7 minutes until the vegetables are softened.
Return the cooked ground beef to the pot. Stir in the tomato paste, paprika, ground cumin, dried oregano, salt, and black pepper. Cook for another 2 minutes to enhance the flavors.
Pour in the beef broth, canned diced tomatoes (with their liquid), kidney beans, and pinto beans. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve the soup hot in bowls, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 8069 mg | 351% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 29.4 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5954 mg | 127% | |
*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.
