Multi Bean and Beef Soup
Hearty, wholesome, and bursting with flavor, this Multi Bean and Beef Soup is the ultimate comfort food for any season. Loaded with a trio of protein-rich beans—kidney, black, and pinto—combined with tender ground beef and a medley of aromatic vegetables like carrots, celery, and onion, this soup is as satisfying as it is nourishing. The rich tomato-based broth, infused with cumin, smoked paprika, and oregano, offers a smoky and savory depth that will warm you up with every bite. Perfect for weeknight dinners or meal prep, it’s ready in just an hour and serves six generously. Serve it piping hot with a sprinkle of fresh parsley for a pop of color and flavor. This easy-to-make soup is a one-pot wonder that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 15-ounce can diced tomatoes (canned with juices)
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes, kidney beans, black beans, and pinto beans to the pot, stirring to combine.
Pour in the beef broth and stir in the tomato paste until incorporated.
Add the ground cumin, dried oregano, smoked paprika, salt, black pepper, and bay leaf. Stir well.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf and taste the soup, adjusting seasoning as needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1189 mg | 25% | |
*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.
