Beefy Bean Soup

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Recipe by  Betty Crocker®

“Got soup? Here 's a hearty beef soup that 's loaded with beans and vegetables. It 's a meal all in itself.”

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Adjust Servings

Original recipe yields 6 cups



  1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
  2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
  3. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with chopped fresh parsley and crumbled cooked bacon, if desired.

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Reviews (3)

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This is one of the few bean dishes my kids will eat!



This turned out to be a waste of stew meat. All you could really taste was the thyme, otherwise it was watery and tasteless. I had added extra veggies to make it more like a stew, that did not improve anything. It is easy to make but nobody in my family liked this recipe.



I served it in a bread bowl and was a wonderful treat for a cold, snowy evening!

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Amount Per Serving (8 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 810 mg
  • 32%

Based on a 2,000 calorie diet



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