Beefy Bean and Vegetable Soup

Warm, hearty, and packed with wholesome ingredients, this Beefy Bean and Vegetable Soup is the ultimate comfort food for any season. Brimming with tender ground beef, protein-rich kidney and white beans, and a colorful medley of carrots, celery, and zucchini, this one-pot wonder is as nutritious as it is delicious. Infused with aromatic spices like oregano, thyme, and cumin, and simmered to perfection in a robust beef broth with diced tomatoes, every spoonful delivers a burst of flavor. Ready in just one hour, this easy-to-make soup is a crowd-pleasing option for busy weeknights or cozy weekend meals. Garnish with fresh parsley for a vibrant finishing touch, and serve it piping hot with crusty bread for the perfect pairing. Packed with protein, fiber, and bold flavors, it’s a satisfying and nutrient-rich meal the whole family will love.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 medium, diced zucchini
• 14.5 ounces canned diced tomatoes
• 6 cups beef broth
• 15 ounces, drained and rinsed canned kidney beans
• 15 ounces, drained and rinsed canned white beans
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease.

Step 3

Stir in the diced onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes.

Step 4

Add the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the canned diced tomatoes (with their liquid) and beef broth. Stir well to combine.

Step 6

Add the kidney beans, white beans, oregano, thyme, cumin, bay leaf, salt, and black pepper. Stir to incorporate all the ingredients.

Step 7

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning, adding more salt or pepper if needed.

Step 9

Remove the bay leaf before serving and ladle the soup into bowls.

Step 10

Garnish with fresh parsley if desired and serve warm. Enjoy!

Nutrition Facts

Serving size	4122.6 grams (4122.6g)

Amount per serving	% Daily Value*
Calories	3009

Total Fat 131.20g	168%
Saturated Fat 42.90g	215%
Polyunsaturated Fat 7.60g
Cholesterol 329mg	110%
Sodium 13390mg	582%
Total Carbohydrate 289.80g	105%
Dietary Fiber 81.90g	293%
Total Sugars 55.30g
Protein 183.50g	367%

Vitamin D 0IU	0%
Calcium 1085mg	83%
Iron 40mg	221%
Potassium 8989mg	191%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 23.9%

Carbs: 37.7%