Beef Black Bean Soup Recipes

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SLOW-COOKER BEEF AND BEAN SOUP



Slow-Cooker Beef and Bean Soup image

This easy beef and bean soup is a great weeknight meal that comes together in a cinch!

Provided by Nikki Gladd

Categories     Entree

Time 4h10m

Yield 8

Number Of Ingredients 7

1.5 lb cubed beef stew meat
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
2 cans (15 oz each) cannellini beans
3 large carrots, chopped
1 cup chopped onion
1/2 teaspoon black pepper
1 carton (32 oz) Progresso™ beef flavored broth

Steps:

  • In 6 1/2-quart slow cooker, mix 1.5 lb cubed beef stew meat, 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained, 2 cans (15 oz each) cannellini beans, 3 large carrots, chopped, 1 cup chopped onion, 1/2 teaspoon black pepper and 1 carton (32 oz) Progresso™ beef flavored broth.
  • Cover; cook on High heat setting 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

BEEF & BLACK BEAN SOUP



Beef & Black Bean Soup image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Steps:

  • In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

SOUTHWESTERN BLACK BEAN STEW



Southwestern Black Bean Stew image

A mild stew with a flair, from the southwest.

Provided by Lanay Bien

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 8

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, undrained
1 (6 ounce) can tomato paste
1 ½ cups water
½ cup sour cream
2 (8 ounce) packages shredded Cheddar cheese

Steps:

  • In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  • In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 33.5 g, Cholesterol 132.7 mg, Fat 38.9 g, Fiber 6.3 g, Protein 38.7 g, SaturatedFat 21.9 g, Sodium 1596.4 mg, Sugar 7 g

BEEF AND BEAN SOUP (WITH CABBAGE)



Beef and Bean Soup (with Cabbage) image

A hearty beef and bean soup with meatballs, cabbage, and black beans - the perfect autumn or winter soup.

Provided by Adina

Categories     Soup

Time 1h10m

Number Of Ingredients 26

Soup:
1 tablespoon olive oil
100 g/ 3.5 oz bacon
1 medium onion
1 large carrot
2-3 celery stalks (depending on size (or about 50 g/ 1.7 oz celeriac))
1 small leek
1 small red bell pepper
½ tablespoon sweet paprika powder
1.5 liter/ 50.7 fl.oz/ 6 ½ cups chicken stock (or beef stock)
1 can diced tomatoes (400 g/ 14 oz)
1 teaspoon sugar
1 tablespoon dried thyme
250 g/ 8.8 oz white cabbage (green or pointed cabbage can be used instead)
1 can black beans (400 g/ 14 oz (or another sort of canned beans))
1-2 teaspoons red wine vinegar
fine sea salt and pepper
Meatballs:
500 g/ 1.1 lbs lean ground beef
1 small onion
1 large garlic clove
1 egg
4 tablespoons dried breadcrumbs
2 tablespoons fresh chopped parsley (or frozen parsley)
1 teaspoon fine sea salt (less if using table salt)
generously freshly ground black pepper

Steps:

  • Cut the bacon into small cubes. Chop the onion finely. Set both aside in a small bowl.
  • Chop the carrot, celery stalks or celeriac, leek, and pepper into small cubes. Set aside in another bowl.
  • Slice the cabbage very finely or chop it into small pieces. Set aside in another bowl.

Nutrition Facts : ServingSize 1 /8 of the dish, Calories 395 kcal, Carbohydrate 27 g, Protein 33 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 97 mg, Sodium 1125 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 10 g

BEEF AND BEAN SLOW COOKER SOUP



Beef and Bean Slow Cooker Soup image

Provided by Donya Mullins

Categories     Main Course     Soup

Time 6h15m

Number Of Ingredients 13

1 tablespoon olive oil
2 pounds ground beef
1 onion - chopped
2 cloves garlic - minced
4 carrots - chopped
2 celery stalks - chopped
1 28 ounce can crushed tomatoes
2 cups vegetable or chicken stock
1 can cannellini beans - drained and rinsed
2 cups frozen corn
1 tablespoon salt
1/2 teaspoon fresh cracked pepper
1/4 teaspoon dried thyme

Steps:

  • Heat olive oil in a large skillet. Add the ground beef and onion. Add half of salt, pepper and garlic. Cook until the meat is done.
  • Place meat and onion mixture in the bottom of slow cooker. Add chopped carrot and celery and mix together. Gently pour in tomatoes and stock. Add beans, salt, pepper and thyme. Stir to blend all ingredients.
  • Cover and cook soup on low for 5 hours.
  • Uncover and add corn. Cook for 1 additional hour.
  • Stir soup, taste to adjust seasoning and serve.

BEEF AND BEAN SOUP RECIPE



Beef and Bean Soup Recipe image

This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.

Provided by Amy Johnson

Categories     Main Dishes

Time 2h30m

Number Of Ingredients 13

2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush's Cannellini Beans; drained (or Bush's Great Northern Beans)

Steps:

  • Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
  • Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
  • Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
  • Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
  • Discard bay leaves. Salt and pepper to taste.

HEARTY BEEF & BEAN SOUP



Hearty Beef & Bean Soup image

I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (4 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 can (28 ounces) petite diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (13-1/2 ounces) beef smoked sausage, sliced
2 serrano peppers, seeded and chopped
2 teaspoons chili powder
1 teaspoon salt
1 carton (32 ounces) beef broth
2 cups water

Steps:

  • In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts :

SMOKED BEEF BRISKET BLACK BEAN SOUP



Smoked Beef Brisket Black Bean Soup image

Black Bean Soup makes a favorite, comforting soup recipe. This black bean soup includes delicious beef brisket to make it even more hearty!

Provided by Robyn Stone

Categories     Soup

Time 4h15m

Number Of Ingredients 7

5-6 pounds beef brisket (trimmed)
3 tablespoons olive oil
1 medium onion (diced)
2 cloves garlic (minced)
4 (15-ounce) cans black beans
1 teaspoon cumin
1/2 teaspoon oregano

Steps:

  • Place beef brisket in smoker pre-heated to 250 degrees.
  • Cook for 3 1/2 hours, then flip and cook another 3 1/2 hours or until internal temperature reaches 180 degrees.
  • Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.
  • Slice against the grain into 1/4 inch slices, then into bite size pieces.
  • About 30 minutes before brisket is done, pour olive oil into large stock pot.
  • Add onions and garlic and cook over medium heat until tender.
  • Puree one can of black beans.
  • Pour into stock pot with onions and garlic.
  • Add additional cans of beans.
  • Stir well and add cumin and oregano.
  • Simmer over low heat.
  • Add smoked beef brisket to soup and cover.
  • Allow to simmer over low heat for 30 minutes.
  • Serve with sour cream, shredded cheese, and a wedge of cornbread.

Nutrition Facts : Carbohydrate 1 g, Protein 39 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, Calories 329 kcal, UnsaturatedFat 10 g, ServingSize 1 serving

BEEF AND BLACK BEAN SOUP



Beef and Black Bean Soup image

Provided by Tempie Hughes

Categories     Main Course

Time 45m

Yield 4 -6

Number Of Ingredients 16

2 poblano peppers
1 large jalapeno ((two if small))
1 tbsp . ghee or olive oil
1 large onion (, diced)
10 cloves of garlic (, minced)
2 tsp . ground cumin
1.5 lbs . ground beef ((grass-fed if possible))
1 (25 oz) can of black beans, rinsed and drained
1/4 cup salsa ((I used a medium heat salsa))
2 1/2 cups beef stock
salt and pepper to taste
juice of one lime (, about a tablespoon)
Optional garnishes:
chopped fresh cilantro
sour cream
scallions

Steps:

  • Roast the poblanos and jalapeno in a dry skillet, directly over a gas flame or under the broiler, turning often, until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool for 5 minutes.
  • Rub the blackened skin off of the peppers and remove the ribs and seeds of the peppers.
  • In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the ground beef and cook, crumbling it with a spoon, until browned. Add the onions and cook until softened, about 5 minutes. Add the minced garlic and ground cumin and let cook for about thirty more seconds.
  • Add the black beans and beef stock. Bring to a boil, reduce heat and let simmer for 15-20 minutes. Add the fresh lime juice, and season with salt and pepper to taste. Serve topped with sour cream or cheddar cheese.

BEEF & BLACK BEAN SOUP



Beef & Black Bean Soup image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Steps:

  • In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

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