Beef And Bean Soup Food

HEARTY BEEF & BEAN SOUP

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.

CROCK POT BARBECUED BEEF AND BEAN SOUP

Steps:

• Place all ingredients in the crock pot except for the barbecue sauce.
• Cover and cook on Low 10 to 16 hours.
• Before serving, remove short ribs and cut the meat from the bones.
• Return the meat to the crock pot.
• Stir in the barbecue sauce before serving.

BEEF, BEAN AND TOMATO SOUP

Steps:

• Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper.
• Add the chopped onion and green pepper, and saute for 5 to 10 minutes.
• Add the kidney beans, tomatoes, onion soup mix, parsley, basil, water.
• Bring to a boil, add the pasta.
• Reduce heat and simmer for 10- 20 minutes, until pasta is cooked.
• Add salt and pepper to taste.

BEEF VEGGIE BEAN SOUP

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.

BEEFY REFRIED BEAN SOUP

Steps:

• Roughly chop the onion, pepper, and celery.
• Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
• Add the beef and cook until browned.
• Add the tomatoes and refried beans with the garlic, spices, and mix well.
• Stir in the stock (you can use bouillon cubes and omit some of the water to make this as a dip) and bring to a boil.
• Reduce heat and simmer for 30 minutes stirring occasionally.
• Either use a stick blender or small batches into your food processor and puree the soup.
• Adjust the seasonings (I like mine A LOT spicier so I add more cayenne and some green chilies to the mix, sometimes a dash or two of Tabasco.).
• Serve with sour cream and tortilla chips.
• Freezes Well.

BEEF & BLACK BEAN SOUP

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.

BEAN, BACON AND BEEF SOUP

Steps:

• In a large stock pot, brown the ground beef until done. Add the chopped onion and garlic, and cook for about two minutes.
• Add all the rest of the ingredients and cook until bacon is soft. Top with cheese, if desired. YUM! Adjust spices to liking. I love cumin and chili powder, so I tend to add a lot more than the recipe says.

CROCK POT BEEF, BEAN & BACON SOUP

Steps:

• In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat.
• Add ground beef mixture to a 5-quart or large slow cooker.
• Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well.
• Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
• To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions.
• Don't forget to remove the bay leaf.
• Enjoy!

COUNTRY BEAN, BEEF AND CABBAGE SOUP

Steps:

• Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
• Cook beef over medium heat until it's crumbly and no longer pink.
• Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
• Bring to a boil over high heat; cover and simmer for about 15 minutes.
• Add cabbage and beans, turn heat up to high and bring to a boil.
• Cover and simmer on low heat for 20 minutes.
• Remove bay leaf and serve.

ITALIAN BEEF AND BEAN SOUP

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.