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Hearty Beef & Bean Soup

I love cooking, and often share my soups with my co-workers—and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. —Lori Steiner, Maquoketa, Iowa
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    10 servings (4 quarts)

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 1 can (28 ounces) petite diced tomatoes, undrained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (13-1/2 ounces) beef smoked sausage, sliced
  • 2 serrano peppers, seeded and chopped
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 carton (32 ounces) beef broth
  • 2 cups water

Directions

  • 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.

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