Easy Beef and Bean Soup
- Chef's knife
- Kitchen scale
INGREDIENTS
- 12 ounces/340 grams frozen white beans, rinsed and drained
- 1 bunch/250 grams Swiss chard leaves, chopped
- 1 pound/450 grams beef shoulder, trimmed and cut into 1-inch/2.5 cm cubes
- 6 ounces/170 grams tomato paste
- 3 garlic cloves, finely chopped
- Juice of ½ lemon, optional
- 3 tablespoons olive oil
- 1 tablespoon sweet paprika
- ½ tablespoon ground cumin
- ½ teaspoon turmeric
- ½ tablespoon crushed hot chili, optional
- 1 teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper
- 8 cups/1.9 liters water, plus more as needed
INSTRUCTIONS
- Heat the olive oil in a large 5-quart/4.7-liter pot over medium heat.
- Season the beef lightly with salt and pepper, then sear in batches until browned on all sides, about 6–8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the Swiss chard and white beans, then add the paprika, cumin, turmeric, and crushed chili. Mix well to coat.
- Pour in the water to fill about three-quarters of the pot, cover, and bring to a boil.
- Reduce the heat to medium-low, whisk in the tomato paste, and simmer gently for 1½ to 2 hours, stirring occasionally, until the beef is tender and the broth is rich. Add water as needed if the soup thickens too much.
- Adjust seasoning to taste. If desired, stir in the lemon juice during the final 3 minutes of cooking for brightness. Serve warm.
FAQ
What type of beans work best in this beef and bean soup?
For the most authentic flavor and creamy texture, frozen or cooked white beans, such as cannellini or navy beans, work best in beef and bean soup. These varieties hold their shape during the long simmering process, absorbing the broth’s flavor without turning mushy. If using dried beans, soak them overnight and cook separately until tender before adding them to the soup. Canned beans can also be used for convenience, but be sure to rinse them well to remove excess sodium and starch.
How can I enhance the soup’s flavor?
Sear the beef well to develop a rich, caramelized flavor before simmering. Add aromatic vegetables, garlic, and spices gradually. Incorporating tomato paste provides depth and umami, while finishing with lemon juice brightens the overall flavor. Adjust salt and pepper during cooking to balance the richness. Using quality ingredients and allowing the soup to cook slowly ensures a deeply satisfying, savory beef and bean soup every time.
Can I make the soup without Swiss chard?
The soup can be made without Swiss chard, though it adds depth and mild earthiness to the broth. If you prefer a substitute, use spinach, kale, or collard greens for a similar result. Spinach gives a lighter, softer texture, while kale offers a slightly bitter, hearty flavor. The greens should be added toward the end of cooking so they retain their color and structure. The soup remains flavorful and well-balanced even with substitutions.
How can I make this beef and bean soup thicker?
Simmer the pot uncovered during the final 20 to 30 minutes of cooking to allow excess liquid to evaporate naturally. You can also mash a few of the cooked beans with a fork and stir them back into the pot, which naturally thickens the broth. Another method is to add a spoonful of tomato paste or cook a few diced potatoes in the soup, allowing their starch to slightly thicken the consistency without altering flavor.
Can this beef and bean soup be frozen?
The soup freezes exceptionally well, making it ideal for meal prep. Allow the soup to cool completely, then portion it into airtight containers or freezer bags, leaving some space for expansion. It will keep for up to three months in the freezer. To reheat, thaw overnight in the refrigerator and warm gently on the stove over medium heat, stirring occasionally. The flavors often deepen after freezing, making the soup even more robust and satisfying when reheated.
How can I make this recipe vegetarian?
To make a vegetarian version of the soup, build flavor with aromatic vegetables like onions, carrots, and celery sautéed in olive oil. Add more beans or lentils for protein and a satisfying texture. Incorporating vegetable stock instead of water enhances depth, while tomato paste provides richness. You can also include smoked paprika or a dash of soy sauce to mimic the savory umami notes typically provided by beef.
How can I make the beef and bean soup spicier or milder?
The level of spice in beef and bean soup can be easily adjusted to taste. For a spicier version, increase the amount of crushed hot chili or add fresh chopped chili peppers during cooking. You can also incorporate cayenne pepper or smoked paprika for extra heat. To make it milder, omit the chili entirely and rely on the natural flavors of the beef, beans, and Swiss chard.
What is the best way to store leftovers?
Leftover beef and bean soup should be cooled to room temperature before storing. Transfer it into airtight containers and refrigerate for up to four days. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking or burning. For longer storage, freeze in portioned containers or freezer-safe bags for up to three months. Label containers with the date to keep track. The flavors of the beef and bean soup often improve after sitting.
