Ah, there’s just something about a steaming pot of soup on a chilly day that warms not just the body but the soul. This Hearty Beef Vegetable & Bean Soup has been a favorite in my family for as long as I can remember. I often think back to those cozy nights when my mom would whip up this recipe, the aroma swirling through our home, wrapping us in comfort like a cozy blanket. It’s the kind of dish that fills your belly and brings everyone together, fostering laughter and heartfelt conversations over a steaming bowl.
What makes this soup unique is its incredible mix of flavors and textures. Each ingredient brings its own character, and together they create a delightful harmony. Plus, it’s remarkably versatile—whether you want to make it a bit healthier or throw in whatever veggies are about to shrivel in the fridge, it’ll still turn out fabulous. So, grab your apron, and let’s dive into making this heartwarming soup!
What’s in Hearty Beef Vegetable & Bean Soup?
Ground Beef: This is the star of our soup, adding rich flavor and protein. I usually go for lean ground beef to keep things a bit healthier while still being satisfyingly hearty.
Onion: A medium onion, diced, brings depth and sweetness that perfectly complements the savory elements.
Garlic: I can’t resist garlic in my soups! A couple of cloves, minced, provide an aromatic kick that truly enhances the overall flavor.
Carrots: These bright orange beauties add sweetness and color. Plus, they are packed with beta-carotene, which is great for your skin.
Celery: A stalk of celery, diced, introduces a lovely crunch and balances the sweetness of the carrots.
Butternut Squash: Peeled and diced butternut squash gives a nice creamy texture and a hint of sweetness. Not to mention, it adds a splash of color.
Diced Tomatoes: A can of these guys brings acidity and juiciness, acting as the base for our broth.
Kidney Beans: I always use drained and rinsed kidney beans; they offer extra protein and are super filling.
Beef Broth: This forms the soup’s backbone. Aim for low-sodium options if you’re watching your salt intake.
Frozen Green Beans: These add a pop of green and a bit of crunch right at the end, making every bowl sing with color.
Dried Oregano and Thyme: A teaspoon of these herbs elevates the soup with their earthy and aromatic notes.
Olive Oil: Just a couple of tablespoons are needed to sauté our veggies, lending a lovely richness to the mix.
Salt and Pepper: Essential for enhancing all the flavors; don’t skip them!
Fresh Parsley: This optional garnish really brightens the dish and adds a fresh touch. Plus, it makes for a lovely presentation!
Is Hearty Beef Vegetable & Bean Soup Good for You?
Absolutely! This soup is not only heartwarming but packed with nutrition as well. Let’s break it down a bit:
Ground Beef: Provides a good source of protein and iron, essential for energy and immune function. Just keep an eye on the fat content.
Vegetables: The carrots, celery, and butternut squash supply a variety of vitamins, minerals, and antioxidants to help keep your immune system strong—especially important during those pesky cold months.
Beans: Kidneys beans are fantastic for heart health. High in fiber and protein, they help keep you feeling full and satisfied.
Olive Oil: Contains healthy fats that could be beneficial for heart health. Plus, it helps with nutrient absorption!
Of course, the sodium content can sneak up depending on your broth, so do opt for lower-sodium versions when possible, especially if you’re watching your intake.
Ingredients
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 1 celery stalk, diced
– 1 cup butternut squash, peeled and diced
– 1 can (15 oz) diced tomatoes, undrained
– 1 can (15 oz) kidney beans, drained and rinsed
– 4 cups beef broth
– 1 cup frozen green beans
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley for garnish (optional)
Serves: 6
How to Make Hearty Beef Vegetable & Bean Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant—smell that goodness?
3. Stir in the ground beef, cooking until browned, breaking it apart with a spoon (about 5-7 minutes).
4. Toss in the diced carrots, celery, and butternut squash, sautéing for about 5 minutes until they start to soften.
5. Pour in the diced tomatoes with their juices, kidney beans, and beef broth. Stir everything up!
6. Season the soup with oregano, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, allowing it to simmer for 20-25 minutes, or until the veggies are tender.
7. In the last 5 minutes, add the frozen green beans to the mix and give it a good stir.
8. Taste and adjust the seasoning if needed. Serve hot, garnishing each bowl with fresh parsley if you fancy.
As you dive into this Hearty Beef Vegetable & Bean Soup, I hope it brings you the same warmth and joy it brings me. It’s a perfect dish to make and share, especially when the weather turns chilly. Please let me know how yours turns out—I’m always excited to hear about your culinary adventures!
