Pinto Bean Soup Recipe With Beef And Veggies is a hearty, comforting, and exceptionally flavorful meal that’s perfect for a chilly evening or a satisfying weeknight dinner. This recipe offers a complete, balanced meal packed with protein and fiber, making it both nutritious and budget-friendly.
Key Ingredients for Pinto Bean Soup Recipe With Beef And Veggies:
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 6 cups beef broth
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Sour cream or plain Greek yogurt (for serving, optional)
- Shredded cheddar cheese (for serving, optional)
How to Make Pinto Bean Soup Recipe With Beef And Veggies:
This Pinto Bean Soup Recipe With Beef And Veggies is a remarkably easy yet incredibly satisfying dish that will warm you from the inside out. Its simplicity belies the depth of flavor achieved through slow simmering, making it a truly comforting meal. With an approximate preparation time of 20 minutes and a cooking time of 1.5 to 2 hours, it’s perfect for a weekend project or a slow cooker adaptation.
Step-by-Step Instructions:
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in a single layer (you may need to do this in batches to avoid overcrowding the pot). Sear the meat for 2-3 minutes per side until nicely browned. Remove the browned beef to a plate and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, smoked paprika, ground cumin, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Deglaze and Combine: Pour in about 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Return the browned beef and any accumulated juices to the pot.
- Add Remaining Liquids and Beans: Add the remaining beef broth, the rinsed and drained pinto beans, the undrained diced tomatoes, and the bay leaf to the pot. Stir everything to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- Season and Serve: Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh parsley or cilantro, a dollop of sour cream or Greek yogurt, and shredded cheddar cheese if desired.
Why You’ll Love This Pinto Bean Soup Recipe With Beef And Veggies:
This Pinto Bean Soup Recipe With Beef And Veggies is an absolute winner because it delivers a deeply satisfying, protein-packed meal that’s incredibly economical to make at home. The star of this dish is undoubtedly the combination of tender, slow-cooked beef and creamy pinto beans, creating a rich and hearty texture that’s far more luxurious than its cost might suggest. Unlike lighter vegetable-based soups, this recipe offers substantial, comforting warmth perfect for any occasion.
The beauty of this soup also lies in its versatility and affordability; using dried beans and common pantry staples significantly reduces the grocery bill compared to eating out. Those flavorful seasonings like smoked paprika and cumin, coupled with the option of fresh, bright garnishes like cilantro, elevate this humble soup into something truly special. You’ll find yourself returning to this easy, delicious, and wallet-friendly recipe again and again.
Storing and Reheating Tips:
Leftovers of this delicious Pinto Bean Soup Recipe With Beef And Veggies can be stored for up to 4 days in an airtight container in the refrigerator. The flavors tend to meld and deepen overnight, making it even tastier the next day!
To reheat, you can gently simmer the soup on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. If the soup has become too thick, add a splash of water or broth to loosen it to your desired consistency.
For longer storage, this soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and then proceed with stovetop or microwave reheating.
Final Thoughts:
This Pinto Bean Soup Recipe With Beef And Veggies is a true testament to how simple ingredients can create an extraordinary meal. It’s a comforting, nutritious, and budget-friendly option that’s sure to become a family favorite. Give it a try – your taste buds and your wallet will thank you!
Pinto Bean Soup Recipe With Beef And Veggies
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in a single layer (you may need to do this in batches to avoid overcrowding the pot). Sear the meat for 2-3 minutes per side until nicely browned. Remove the browned beef to a plate and set aside.1 pound Beef Stew Meat, 2 tablespoons Olive Oil
- Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent.1 large Onion, 2 Carrots, 2 Celery Stalks
- Stir in the minced garlic, dried thyme, smoked paprika, ground cumin, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.3 cloves Garlic, 1 teaspoon Dried Thyme, 1 teaspoon Smoked Paprika, 1/2 teaspoon Ground Cumin, 1/4 teaspoon Cayenne Pepper
- Pour in about 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Return the browned beef and any accumulated juices to the pot.6 cups Beef Broth, 1 pound Beef Stew Meat
- Add the remaining beef broth, the rinsed and drained pinto beans, the undrained diced tomatoes, and the bay leaf to the pot. Stir everything to combine.6 cups Beef Broth, 2 (15-ounce) cans Pinto Beans, 1 (14.5-ounce) can Diced Tomatoes, 1 Bay Leaf
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh parsley or cilantro, a dollop of sour cream or Greek yogurt, and shredded cheddar cheese if desired.1 Bay Leaf, Salt, Freshly Ground Black Pepper, Fresh Parsley or Cilantro, Sour Cream or Plain Greek Yogurt, Shredded Cheddar Cheese