Ingredients You’ll Need

Don’t let the long list of ingredients scare you away. Once the gathering, dicing and slicing is over, this bean and beef soup comes together easy.

• Top Sirloin Steak: Two pounds of top sirloin, cut into bite-sized pieces, provides the beef for this soup. Sirloin is flavorful and tender without requiring the longer cooking time needed by tougher cuts such as chuck roast.
• Cooked Beans: I use Anasazi beans, a Southwestern favorite. They give the soup substance and a satisfying texture. The recipe calls for 3½ cups of cooked beans, which is approximately what you’ll get from ½ pound of dried beans. You can also use: pinto beans a readily available common bean, red kidney beans will bring a rich darker color to the soup. Bolita beans will bring a brigher flavor to this soup. I love using cooked dried beans in this soup, but there are plenty of ways to build a hearty pot of bean soup. For a slow-cooker version with a variety of beans and a smoky, savory broth, try my 15-bean soup made with dried beans in a crock pot Crockpot.
• Carrots, celery and onion: This classic combination, known as mirepoix, creates the vegetable foundation of the soup. These vegetables soften as they cook and contribute sweetness and savory flavor.
• Bell peppers: Three bell peppers add color, texture, and a mild sweetness. I like using a package of red, yellow, and orange peppers.
• Garlic: Four cloves of garlic add aromatic flavor to the vegetable base.
• Summer savory, and dried basil: These herbs provide an earthy, aromatic background that complements the beef and vegetables. If summer savory is unavailable, dried thyme as an alternative. I’ve also made this soup substituting these spices with my homemade dried bean soup seasoning mix and it’s delicious.
• New Mexico Red Chile Powder: Gives the soup its Southwestern flavor accent. Please don’t confuse a chili seasoning mix with a single red chili powder. Chili seasoning is a mix of spices used to season chili type soups. Chile powder is a single blend chile powder. To learn more reference my article Chili vs. Chile, or this one for What is Chile Powder.
• Red Wine and Beef Broth: Red wine contributes acidity and complexity, while beef broth provides the savory liquid base. Simmering the two together developes the soup’s rich flavor.
• Tomato Paste: Contributes concentrated tomato flavor and body to a broth built on beef stock and red wine.
• Honey: Adds a small amount of sweetness to balance the savory broth and wine.
• Pickapeppa Sauce: Contributes a sweet, tangy, savory element. Please seek it out on the condiment aisle at your grocery store. Worcestershire sauce is a good substitution here.
• Neutral oil and all-purpose flour: Oil is used to saute the vegetables and brown the beef. A light coating of flour on the steak helps develop a browned exterior and contributes body to the broth as the soup simmers.
• Sour cream: A dollop on top adds a cool, creamy contrast to the hot, savory soup.

How To Make Beef and Bean Soup

This recipe has two main parts: preparing the beans and making the soup. If you cook the beans a day ahead, the soup itself is straightforward.

1. Step 1: Cook The Beans: I like to cook the beans in the slow cooker the day before making the soup. Place the dried beans in the slow cooker, cover them with water, add a scoop of lard and a bay leaf, and cook on low for about five hours, or until tender. Cooking time can vary, so use tenderness rather than the clock alone to determine when the beans are ready. Measure out 3½ cups of cooked beans for the soup. Refrigerate the cooked beans if preparing them ahead.
2. Step 2: Sautee The Vegetables: Heat two tablespoons of the oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for about five minutes, stirring occasionally, until the vegetables begin to soften.

3. Step 3: Add The Bell Peppers: Add the diced bell peppers and cook for another three minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
4. Step 4: Add The Seasonings: Remove the skillet from the heat. Stir in the summer savory, dried basil, chile powder, kosher salt, and black pepper. Set the vegetable mixture aside.

Storage

As with most soups and stews, this is a recipe that just gets more flavorful the longer it sits.

• Make ahead: You can cook the dried beans the day before preparing the soup. The finished soup can also be made ahead and reheated.
• Refrigerator: Store leftover soup in a sealed container in the refrigerator for up to five days.
• Freezer: This soup freezes well for up to three months. Let it cool, transfer it to freezer-safe containers, and leave a little room for expansion.
• Reheating: Thaw frozen soup in the refrigerator. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Individual portions can also be reheated in the microwave.

Explore More Soup, Stew and Chili Recipes

If you enjoy a hearty bowl of soup, explore more recipes from Cooking On The Ranch.

I consider soups and stews to be my specialty so please don’t miss my category for Soup, Stew and Chili Recipes. You’ll find lots of comfort food recipes to keep you cozy all Winter long, including the most popular soup recipe on my site are for this old fashioned Taco Soup with Ranch Dressing.