Beef and Black Bean Soup

Making soup is one of the easiest and most satisfying ways to get a hot meal on the table and warm up a chilly night. It’s even better when all it takes is a few minutes of prep and a slow cooker to have that delicious meal ready when you are. If you’re nodding in agreement, then this beef and black bean soup is a recipe you’ll want to try.

Black beans are a nutritional powerhouse, bursting with protein, fiber and antioxidants. It’s no wonder these mild, rich, creamy and slightly sweet beans are staple ingredients in many Caribbean recipes and Latin American dishes. This beef black bean soup takes full advantage of their earthy, meaty texture by pairing them with hearty beef and tender vegetables for a savory and complex and comforting dinner.

Beef and Black Bean Soup Ingredients

• Lean ground beef
• Chicken broth
• Diced tomatoes
• Green onion
• Carrots
• Celery
• Garlic
• Sugar
• Dried basil
• Salt
• Oregano
• Cumin
• Chili powder
• Black beans
• Cooked rice

Directions

Step 1: Cook the meat

In a skillet over medium heat, cook the ground beef until it’s no longer pink. Drain the juices and transfer the meat to a 5-quart slow cooker. Add the chicken broth, diced tomatoes, green onion, carrots, celery, garlic, sugar, dried basil, salt, oregano, cumin, chili powder, cover the cooker, and cook on the low setting until the vegetables are tender, four to five hours.

Step 2: Bring in the beans

Stir in the black beans and cooked rice and cook until they’re heated through, 30 to 45 minutes longer. Ladle the soup into bowls and serve it with good crusty homemade bread.

Editor’s Tip: For a thicker, creamier soup, mash some of the beans before mixing them in.

How to Store Beef and Black Bean Soup

Once the soup has cooled completely, store any leftovers in airtight containers in the refrigerator for up to four days. When you’re ready to eat more, reheat the soup in the microwave or simmer it on the stovetop until it’s heated through. You can also freeze leftover soup in freezer-safe containers or zipper bags for two to three months. Just thaw the soup in the refrigerator before reheating it.

Beef and Black Bean Soup Tips

What vegetables can I add to beef and black bean soup?

This soup is versatile and works well with a variety of vegetables that will boost its nutrition and flavor. Try adding diced sweet potatoes, bell peppers, hominy or squash to take it to the next level.

Can I add mushrooms to beef and black bean soup?

You bet you can. Earthy, meaty mushrooms are a terrific addition to beef and black bean soup. Any mushroom will work, but try using a variety of fresh wild mushrooms from the farmers market.

Can I add some spice to beef and black bean soup?

Absolutely! We love this soup even more with a spicy kick from fresh chile peppers. Diced jalapeno or serrano peppers will add flavor and turn up the heat on this beef and bean soup. The fruity profile of habanero is also a great flavor enhancer for this recipe, but be careful; they pack quite a punch.