Beefy 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:

• Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
• Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
• Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

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:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
• Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

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.

Steps:

• In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain., Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and sliced jalapeno peppers.

Steps:

• In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
• Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
• Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
• Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
• Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
• Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
• Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
• Ladle into bowls and top with more Parmesan cheese if desired.