Ingredients for Beef Veggie Bean Soup
- 2 cups dried beans (such as pinto, kidney, or a mix)
- 1 lb sirloin beef
- 1 tablespoon Worcestershire sauce
- 6 cups water
- 1 (14.5 ounce) can beef broth
- 3 beef bouillon cubes
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 (10 ounce) bag frozen carrots
- 2 (15 ounce) cans green beans, drained
- 2 (15 ounce) cans corn, drained
- 1 teaspoon garlic powder
- favorite seasonings (salt, pepper, etc.)
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How to Make Beef Veggie Bean Soup
- Soak 2 cups dried beans (such as pinto, kidney, or a mix) in a large bowl with plenty of cold water for at least 6 hours or overnight.
- Drain and rinse the soaked beans thoroughly.
- Place the drained beans in a large (6-quart or larger) soup pot or Dutch oven. Add 6 cups of water.
- Add 3 beef bouillon cubes, 1 medium onion (chopped), and 2 stalks celery (chopped).
- Bring the mixture to a boil over high heat. Once boiling, reduce heat to a gentle simmer.
- Cover the pot and simmer for 1 hour.
- Meanwhile, cube 1 lb sirloin beef into 1-inch pieces. In a separate skillet, lightly brown the beef cubes with 1 tablespoon Worcestershire sauce.
- Add the browned beef to the bean pot.
- Simmer for 1 hour.
- Add 1 (14.5 ounce) can of beef broth, 1 (10 ounce) bag of frozen carrots, 1 teaspoon garlic powder, and your favorite seasonings (salt, pepper, etc.). Simmer, covered, for 1 additional hour.
- Add 2 (15 ounce) cans of green beans (drained) and 2 (15 ounce) cans of corn (drained).
- Simmer for 15 minutes, or until the vegetables are tender.
- Taste and adjust seasonings as needed before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
12g
Fat
21g
Carbs
5g
