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Hearty Beef & Bean Soup (High-Protein, Budget-Friendly & Gluten-Free)

Prep: 15 min
Cook: 55 min
Total: 1h 10 min

Ingredients

Proteins & Beans
  • 1.5 lb lean top sirloin, cubed (3/4 inch)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
Diced veggies (mirepoix)
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 celery stalks, diced
Seasonings
Soup base
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
    • 2 tbsp cornstarch + 3 tbsp water
  • 5 cups beef broth (low sodium or no salt added)
  • 2 cups frozen mixed vegetables
  • fresh parsley for garnish
For saute method
  • 2 tbsp olive oil or avocado oil *

Steps

Step 1

The Easy Way – The Dump and Go Method

This is the no-fuss version – I got you, fam! If you can chop vegetables and open cans, you can make this soup.  This can also go in an Instant Pot or even a Slow Cooker (ie, Crockpot, etc.)

  1. Add cubed beef, diced veggies, both cans of beans, diced tomatoes, tomato paste, and beef broth to a large pot.
  2. Stir in Land seasoning, ground fennel, and ground sage.
  3. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for 30-45 minutes until the beef is tender and the vegetables are soft.
  5. Add frozen mixed vegetables in the last 5-10 minutes.
  6. Taste, adjust salt and pepper, and serve.

Prep time: 10 minutes
Cook time: 35-45 minutes
Total time: 45-55 minutes

Step 2

Deep Flavor Way (Optional Sauté Method)

(my preferred way)

Same soup, deeper flavor. Takes an extra 10 minutes but worth it if you have the time.

  1. Heat a drizzle of oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then sear until browned on all sides. Remove and set aside.
  2. Add diced veggies to the pot. Sauté until softened, about 5 minutes.
  3. Add Land seasoning and stir until all the vegetables are covered in seasoning and it is fragrant, about 1 minute.
  4. Add ground fennel and sage. Continue stirring for about 30 more seconds.
  5. Stir in tomato paste and cook for 30-60 seconds to remove the raw edge.
  6. Add diced tomatoes, both cans of beans, beef broth, and the seared beef.
  7. Bring to a boil, reduce heat to low. Cover and simmer for 30-45 minutes.
  8. Add frozen mixed vegetables in the last 5-10 minutes.
  9. Taste, adjust salt and pepper, and serve.

Prep time: 15 minutes (chopping veggies, cubing beef)
Cook time: 45-55 minutes (10 min sauté + 35-45 min simmer)
Total time: 1 hour to 1 hour 10 minutes

Step 3

Oven Method (Hands-Off)

(rich flavor method; but, make sure you remove excess fat)

Want to walk away and let the oven do the work? This method gives you even heat and better flavor melding.

  1. Preheat oven to 350°F.
  2. Use either the dump method or sauté method to combine all ingredients (except frozen vegetables) in an oven-safe pot or Dutch oven.
  3. Bring to a boil on the stovetop.
  4. Cover with a lid and transfer to the oven. Cook for 45 minutes to 1 hour.
  5. Remove from oven, stir in frozen mixed vegetables, cover, and let sit for 5-10 minutes until vegetables are heated through.
  6. Taste, adjust salt and pepper, and serve.

Prep time: 10-15 minutes
Cook time: 50 minutes to 1 hour 10 minutes (depending on stovetop vs sauté start)
Total time: 1 hour to 1 hour 25 minutes

Step 4

Enjoy!

For me, this is enough, but if you want something more, serve with sourdough bread, a simple green salad, or, like me, enjoy it as a full, complete meal.

Leftovers make great next-day lunches for meal prep, or freezer-ready dinners for those rainy days head.