Beef, Bean and Tomato Soup

"We often have this soup on Sunday afternoons in the winter. It is quick and easy, hearty and filling. Serve it with fresh hot homemade biscuits or fresh bread. Yumm. Real comfort food."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Chef Marce photo by Chef Marce
photo by truebrit photo by truebrit
Ready In:
30mins
Ingredients:
10
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. This was a nice, easy & hearty soup. I needed something super easy and with ingredients on hand and this was perfect! :) I made it just as directed and we did find it a bit bland for our tastes, so in the future I'll probably add chili powder, cayenne or hot sauce to give it a little more kick. Thanks for posting, Hag chef!
     
  2. Lovely soup - has become one of our lunch staples! I season the ground beef with beef bouillion cubes (1 per 300 g beef) when browning it and don't need to add any additional salt&pepper. I actually prefer to omit the pasta and add e.g. another bell pepper to the soup instead! Great recipe, thank you for sharing!
     
  3. I made this last weekend and my husband really liked it. He seems to love dishes with noodles in them. The french onion soup mix added a nice flavor. I did drain the beans and cooked the noodles right in the soup. It was a little on the thick side for my taste. In a pinch it was an easy dish to throw together.
     
  4. This was an easy to prepare and tasty soup. I froze the "planed overs" and am looking forward to having this again soon. I cooked the pasta separately and added it just before serving. Probably will be doing this again.
     
  5. Delicious and filling soup! I used Morningstar Crumbles instead of ground beef, and nobody knew the difference...not even my "if it doesn't have meat in it, it isn't a meal" husband. It seemed to be missing something, so I added a bunch of cayenne pepper and some red pepper flakes. This is the perfect soup for a cold, rainy day. I served it with crescent rolls. This really could serve ten people easily. Thanks, Hag Chef!
     
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Tweaks

  1. This isn't really cooking, I'm starting to hate this genius kitchen with a passion, there certainly isn't any genius and no need for more than a hot plate.
     
  2. Delicious and filling soup! I used Morningstar Crumbles instead of ground beef, and nobody knew the difference...not even my "if it doesn't have meat in it, it isn't a meal" husband. It seemed to be missing something, so I added a bunch of cayenne pepper and some red pepper flakes. This is the perfect soup for a cold, rainy day. I served it with crescent rolls. This really could serve ten people easily. Thanks, Hag Chef!
     
  3. I was searching for a low carb soup recipe, and found this one. No, it's not particularly low in carbs, but I used low carb pasta in place of the regular, and it brought the carb count right down! This soup is delicious! There were eight of us sitting at the dinner table, and everyone was telling me how good it is! I had some au jus left over from a crockpot roast I made, so I used that in place of the water. I omitted the green pepper, but it tasted great without it. I'll definitely make this again. Next time, I think I'll use canned beef broth in place of the water, or maybe half broth and half water. Thanks for sharing this tasty recipe! It went a long way, and I even have some leftovers for hubby to take for lunch tomorrow!
     

RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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