The delicious pinto bean soup recipe with beef and veggies offers a deeply satisfying and nourishing meal, perfect for chilly evenings or simply when you crave a taste of home. This recipe elevates humble pinto beans into a robust, flavorful soup packed with tender beef and wholesome vegetables, making it a go-to for any cooking skill level.
Key Ingredients for Delicious Pinto Bean Soup Recipe with Beef and Veggies
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 quarts beef broth (low sodium preferred)
- 2 cups dried pinto beans, rinsed and picked over (or 3 (15-ounce) cans pinto beans, drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Fresh parsley, chopped, for garnish (optional)
- Sour cream or Greek yogurt, for topping (optional)
- Shredded cheddar cheese, for topping (optional)
How to Make Delicious Pinto Bean Soup Recipe with Beef and Veggies
This delicious pinto bean soup recipe with beef and veggies is surprisingly easy to prepare, yielding a rich, creamy, and incredibly satisfying bowl. The combination of tender beef, hearty pinto beans, and a medley of vegetables simmers to perfection, creating a soul-warming dish with minimal effort. Expect around 20 minutes of prep time and approximately 2-3 hours of simmering, for a truly rewarding meal.
Step-by-Step Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper. Add the beef to the hot pot in a single layer (you may need to work in batches to avoid overcrowding) and sear until browned on all sides, about 2-3 minutes per side. Remove the browned beef to a plate and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic, dried thyme, dried oregano, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly.
- Deglaze and Simmer: Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits – this adds a ton of flavor. Return the seared beef to the pot. Add the remaining beef broth, the rinsed dried pinto beans (or drained canned beans if using), the undrained diced tomatoes, and the bay leaf.
- Cook the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2.5 hours, or until the beef is fork-tender and the beans are tender and have begun to break down, thickening the soup. If using dried beans, ensure they are fully cooked and tender; if not, continue simmering. Stir occasionally, adding more broth or water if the soup becomes too thick for your liking.
- Season and Serve: Once the soup has reached your desired consistency and the meat and beans are tender, remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls.
- Garnish and Enjoy: Garnish with fresh chopped parsley, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheddar cheese, if desired. Serve immediately and enjoy this hearty and delicious pinto bean soup recipe with beef and veggies!
Why You’ll Love This Delicious Pinto Bean Soup Recipe with Beef and Veggies
You’ll absolutely adore this delicious pinto bean soup recipe with beef and veggies for its incredible depth of flavor and wonderfully comforting texture, rivaling even the most complex stews. It’s a budget-friendly powerhouse, transforming simple pantry staples and affordable cuts of meat into a meal that feels incredibly luxurious, far surpassing the cost of store-bought versions or restaurant soups. The secret lies in the slow simmer, allowing the smoky paprika and aromatic herbs to meld beautifully with the tender beef and creamy pinto beans, creating a symphony of savory notes that’s undeniably satisfying.
This recipe is proof that hearty, flavorful meals don’t have to break the bank or require complicated techniques, making it perfect for busy weeknights or feeding a crowd. Imagine a bowl brimming with tender chunks of beef, perfectly cooked beans that have thickened the broth into a creamy indulgence, and a medley of soft vegetables all swimming in a rich, savory broth. It’s the ultimate comfort food, a hug in a bowl that’s even more special when topped with your favorite creamy additions and a sprinkle of cheese. Don’t wait – gather your ingredients and whip up this delightful soup tonight!
Storing and Reheating Tips
This delicious pinto bean soup recipe with beef and veggies is a fantastic candidate for making ahead and enjoying throughout the week, as the flavors often deepen overnight.
- Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4-5 days.
- Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally, until heated through. You can add a splash of broth or water if it has become too thick. Alternatively, reheat individual portions in the microwave.
- Freezing: For longer storage, let the soup cool completely and then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and then follow the stovetop reheating instructions.
Final Thoughts
This delicious pinto bean soup recipe with beef and veggies is a truly heartwarming and wholesome dish that’s sure to become a family favorite. Its simplicity, incredible flavor, and budget-friendly nature make it a winner for any occasion. Give it a try; you won’t be disappointed!
Hearty Delicious Pinto Bean Soup Recipe with Beef and Veggies
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper. Add the beef to the hot pot in a single layer (you may need to work in batches to avoid overcrowding) and sear until browned on all sides, about 2-3 minutes per side. Remove the browned beef to a plate and set aside.2 tablespoons olive oil, to taste salt and freshly ground black pepper, 1 pound beef stew meat, cut into 1-inch cubes
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic, dried thyme, dried oregano, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly.1 large yellow onion, chopped, 2 carrots, peeled and chopped, 2 stalks celery, chopped, 3 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits – this adds a ton of flavor. Return the seared beef to the pot. Add the remaining beef broth, the rinsed dried pinto beans (or drained canned beans if using), the undrained diced tomatoes, and the bay leaf.2 quarts beef broth (low sodium preferred), 2 cups dried pinto beans, rinsed and picked over (or 3 (15-ounce) cans pinto beans, drained and rinsed), 1 14.5-ounce can diced tomatoes, undrained, 1 bay leaf, 1 pound beef stew meat, cut into 1-inch cubes
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2.5 hours, or until the beef is fork-tender and the beans are tender and have begun to break down, thickening the soup. If using dried beans, ensure they are fully cooked and tender; if not, continue simmering. Stir occasionally, adding more broth or water if the soup becomes too thick for your liking.2 quarts beef broth (low sodium preferred)
- Once the soup has reached your desired consistency and the meat and beans are tender, remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls.to taste salt and freshly ground black pepper, 1 bay leaf
- Garnish with fresh chopped parsley, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheddar cheese, if desired. Serve immediately and enjoy this hearty and delicious pinto bean soup recipe with beef and veggies!fresh parsley, chopped, for garnish (optional), sour cream or Greek yogurt, for topping (optional), shredded cheddar cheese, for topping (optional)