30-minute meals make us happy. So do comforting and filling meals. Luckily there are dishes like this Beef and Bean Soup that tick all the boxes. It’s quick, it’s easy, it’s hearty, it’s delicious, and we just couldn’t be happier about it.
The soup features a few different kinds of beans for varied texture and flavor. Whole black beans and pintos provide a tender bite while refried beans create a smooth and velvety base. This is far from a light and brothy soup; it’s meaty and thick – the ground beef adds texture and even more protein. Savory garlic, onions, and a few classic veggies bring a lot of extra flavor to the pot. It’s a robust and satisfying soup, and it’s quick as can be.
It takes almost no time at all to throw a pot of this together. You brown the beef with the veggies before adding all of the beans and just letting it simmer long enough for the flavors to come together. The recipe calls for two cups of stock, but you can use less or more depending on how thin or thick you like your soup. A little sour cream, green onion, and hot sauce are the perfect toppings for serving this, but it’s great on its own too.
Beef and Bean Soup
Serves 6-8; 30 minutes
- 1 pound ground beef
- 2 cans (16 oz each) refried beans
- 1 can (15 oz) whole black beans, undrained
- 1 can (15 oz) whole pinto beans, undrained
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken or beef stock
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 rib celery, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and fresh ground pepper, to taste
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots and celery, and cook 3-4 minutes. Add ground beef and cook until no longer pink. Add garlic, cook one minute more.
- Add refried beans, black beans, pinto beans, tomatoes, and stock and bring to a boil. Cover, reduce heat to medium-low and let simmer 20 minutes. Season to taste with salt and pepper. Enjoy!
Adapted from Ready Set Eat.