Beef Bean Soup Recipes

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.

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.

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

Steps:

• In 1-quart resealable food-storage plastic bag, place flour, salt and pepper. Seal bag; shake until blended. Add beef; seal bag and shake until beef is evenly coated with flour mixture.
• In 3-quart heavy saucepan or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 5 minutes, stirring occasionally, until brown on all sides.
• Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat; simmer uncovered 15 to 20 minutes or until vegetables are tender. Serve with cheese.

Steps:

• Soak beans for at least 6 hours or overnight.
• Drain and rinse beans.
• Place in large soup pot and cover with 6 cups water.
• Add 3 beef boullion cubes, onion and celery.
• Bring to a boil, then reduce heat to a rapid simmer.
• Cover bean pot.
• Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
• Add to bean pot.
• Simmer for 1 1/2 hours.
• Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
• Add cans of green beans and corn.
• Simmer 15 minutes.
• *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.

Steps:

• Brown ground beef.
• Put into crockpot.
• Add remaining ingredients.
• Add enough water to fill crockpot 2/3 full.
• Cook on low for 8 hours.
• Serve with cornbread.

Steps:

• Place sugar beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone, about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl.
• Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour. Stir in beef pieces and onions; bring soup to a boil.
• Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine, about 10 minutes.