Cozy Steak Beans Soup
Warm your soul with a hearty bowl of Cozy Steak Beans Soup, a comforting one-pot meal perfect for chilly evenings. This flavor-packed soup features tender cubes of seared steak, creamy white beans, and a medley of fresh vegetables simmered in a rich, spiced beef broth. Infused with aromatic spices like paprika, oregano, and cumin, each spoonful delivers a balance of savory and smoky notes. Baby spinach adds a vibrant touch, while a sprinkle of fresh parsley brings brightness to the dish. Ready in just 50 minutes, this crowd-pleasing soup pairs beautifully with crusty bread for dipping, making it an ideal dinner for family gatherings or a weeknight indulgence. Satisfying, nourishing, and irresistibly cozy, this steak and bean soup is destined to become a classic in your kitchen.
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Recipe Information
Ingredients
- 450 grams Steak (ribeye or sirloin, trimmed and cubed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 medium Carrots (peeled and diced)
- 2 medium Celery stalks (diced)
- 4 cups Beef broth
- 400 grams Canned diced tomatoes (with juice)
- 400 grams Canned white beans (drained and rinsed)
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 loaf Crusty bread (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the steak cubes with a pinch of salt and pepper and sear them in the pot until browned on all sides, about 3-4 minutes. Remove the steak and set aside.
Add the remaining tablespoon of olive oil to the pot, then add the diced onion. Sauté until translucent, about 2-3 minutes.
Stir in the minced garlic, diced carrots, and celery. Cook for 5 minutes until the vegetables soften.
Pour in the beef broth and bring it to a simmer. Add the canned diced tomatoes with their juice, paprika, oregano, cumin, salt, and black pepper.
Return the steak cubes to the pot and cook for 15 minutes on low heat, uncovered, to let the flavors meld.
Add the drained and rinsed white beans, stirring to combine. Let the soup simmer for an additional 10 minutes.
If using baby spinach, stir it in during the last 2 minutes of cooking to wilt.
Taste the soup and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 9457 mg | 411% | |
| Total Carbohydrate | 303.0 g | 110% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 28.3 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 764 mg | 59% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 5681 mg | 121% | |
*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.
