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Homestyle Beef, Bean, and Potato Soup

Hearty & Easy Beef, Bean, and Potato Soup: Your Ultimate Comfort Food

There’s nothing quite like a warm, comforting bowl of soup to chase away the chill of a cold day or to simply nourish your soul. Our Hearty Beef, Bean, and Potato Soup is exactly that—a soul-warming dish that combines the best elements of a robust beef stew with the comforting textures of a hearty minestrone. It’s packed with tender beef, creamy potatoes, wholesome kidney and white beans, and a medley of aromatic vegetables, all swimming in a rich, savory broth. This is a meal that truly satisfies!

This recipe is not just incredibly delicious, but it’s also surprisingly easy to make, whether you prefer the speed of an Instant Pot or the traditional simmer of a stovetop. We’ve developed this recipe to be straightforward, allowing you to create a deeply flavorful soup with minimal fuss. Prepare to fall in love with its rich taste and satisfying texture. Let’s dive in and create this culinary masterpiece together!

Why You’ll Love This Beef, Bean, and Potato Soup

  • Incredibly Hearty: This soup is a complete meal in itself, thanks to the generous portions of beef, beans, and potatoes. It’s designed to fill you up and keep you warm.
  • Rich & Flavorful: A thoughtful blend of seasonings, robust beef broth, and slow-cooked vegetables creates an unparalleled depth of flavor that develops beautifully.
  • Versatile & Adaptable: Perfect for using up leftover roast beef, or you can easily cook fresh beef for the recipe. It’s also simple to adjust the vegetables to your liking.
  • Easy to Make: With clear instructions for both Instant Pot and Stovetop methods, you can choose the cooking style that best fits your schedule and kitchen equipment. Both methods are designed for ease and convenience.
  • Family Favorite: The familiar and comforting flavors appeal to all ages, making it an instant hit for family dinners, gatherings, or meal prepping for the week.
  • Nutrient-Packed: Loaded with protein from the beef and beans, fiber from the beans and vegetables, and essential vitamins, this soup is as good for you as it is delicious.

The Perfect Blend: Minestrone Meets Beef Stew

What sets this soup apart is its unique character. It truly strikes a perfect balance between the robust, meaty depth of a classic beef stew and the vegetable-packed, bean-filled goodness of a minestrone. You get the rich, slow-cooked flavors that make beef stew so comforting, combined with the vibrant, wholesome additions that define a great minestrone. The combination of kidney and white beans, in particular, adds a fantastic textural contrast and nutritional boost, making each spoonful an exciting experience.

Maximizing Flavor with Your Ingredients

One of my favorite aspects of this soup is its adaptability, especially when it comes to the beef. If you happen to have leftover roast beef from a Sunday dinner, this recipe is an absolute dream! It’s a brilliant and delicious way to transform those leftovers into an entirely new, exciting meal. The pre-cooked beef makes the preparation even quicker, allowing you to get a hearty meal on the table in no time.

However, if you don’t have leftovers, don’t fret! You can easily cook up some fresh beef for this recipe. Ground beef, stewing beef, or even sirloin cut into bite-sized pieces work wonderfully. For fresh beef, a quick sear to brown the meat before adding other ingredients will lock in extra flavor and create a richer broth.

The kidney and white beans are not just fillers; they are crucial components that contribute to the soup’s incredible texture and nutritional value. Kidney beans offer a firm, meaty bite, while white beans (like cannellini or navy beans) become wonderfully creamy, adding body and a subtle sweetness to the broth. Together, they create a harmony that complements the tender potatoes and savory beef.

Instant Pot vs. Stovetop: Choose Your Adventure

I understand that every kitchen and every cook has their preferred method. That’s why I’ve included detailed instructions for both the time-saving Instant Pot and the classic Stovetop method. Both yield equally delicious results, so you can choose the one that best suits your comfort level and schedule.

As you know, I’m a huge fan of my Instant Pot! It’s a game-changer for getting wholesome, flavorful meals on the table quickly. The pressure cooking feature significantly cuts down on cooking time, making it possible to enjoy this hearty soup even on busy weeknights. The Instant Pot also excels at tenderizing meat and infusing flavors deeply, thanks to its sealed environment.

However, if you don’t own an Instant Pot, don’t feel left out! This soup is just as delightful when prepared in a large Dutch oven on the stove. The stovetop method allows for a gentle simmer, giving the flavors ample time to meld and the ingredients to become perfectly tender. It’s a more traditional approach that still promises a deeply satisfying outcome. Whichever method you choose, you’re in for a treat!

Beef, Bean, and Potato Soup Recipe

This recipe yields 6-8 satisfying servings.

Ingredients

  • 2 tablespoons canola oil (or other neutral cooking oil)
  • 2 cups chopped onions (about 1 large onion)
  • 2 cups chopped carrots (about 3-4 medium carrots)
  • 4 garlic cloves, minced or grated
  • 2 pounds beef, cooked and cut into bite-sized pieces (leftover roast, stew meat, or browned ground beef)
  • 4 potatoes, peeled and cubed (Yukon Gold or Russet work well)
  • 15 ounces (1 can) kidney beans, rinsed and drained
  • 15 ounces (1 can) white beans (e.g., cannellini or navy beans), rinsed and drained
  • 2 cups water
  • 32 ounces (4 cups) beef broth (low sodium preferred)
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 tablespoons brown gravy seasoning (optional, for extra richness and thickness)
  • 4 bay leaves

Instant Pot Directions

  1. Turn the Instant Pot to the “Sauté” function. Add the canola oil and allow it to heat for a minute.
  2. Add the chopped onions and carrots to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the cooked beef (if using raw beef, brown it first before adding), cubed potatoes, rinsed kidney beans, and rinsed white beans to the pot.
  5. Pour in the water and beef broth.
  6. Finally, stir in the salt, black pepper, dried thyme, dried sage, brown gravy seasoning (if using), and bay leaves. Give everything a good stir to combine.
  7. Place the lid on the Instant Pot, ensuring it is sealed correctly. Set the vent to the “Sealing” position.
  8. Manually set the pressure cooking time to 15 minutes on High Pressure.
  9. Once the cooking cycle is complete, allow for a 10-minute Natural Pressure Release before carefully performing a Quick Release to vent any remaining pressure.
  10. Once the float valve drops, open the lid. Carefully remove and discard the bay leaves from the soup.
  11. Stir the soup well, taste, and adjust seasonings if necessary. Serve hot and enjoy!

Tip for raw beef: If using raw beef (e.g., stewing beef or ground beef), brown it in the Instant Pot on “Sauté” mode before adding vegetables. Remove browned beef, then proceed with sautéing onions and carrots. Return beef to the pot with other ingredients.

Stovetop Directions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the canola oil and let it heat until shimmering.
  2. Add the chopped onion and carrots to the pot. Sauté for 7-10 minutes, stirring frequently, until they are tender-crisp.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the cooked beef (if using raw beef, brown it first before adding), cubed potatoes, rinsed kidney beans, and rinsed white beans to the pan.
  5. Pour in the water and beef broth.
  6. Stir in the salt, black pepper, dried thyme, dried sage, brown gravy seasoning (if using), and bay leaves. Mix everything thoroughly.
  7. Bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and allow it to simmer for at least 30-40 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  8. Once the potatoes are cooked, carefully remove and discard the bay leaves.
  9. Taste the soup and adjust seasonings if needed. Serve hot.

Tip for raw beef: If using raw beef, brown it thoroughly in the Dutch oven before adding vegetables. Remove browned beef, then proceed with sautéing onions and carrots. Return beef to the pot with other ingredients.

Serving Suggestions and Variations

This Beef, Bean, and Potato Soup is a star on its own, but a few simple additions can elevate it even further:

  • Garnishes: A sprinkle of fresh chopped parsley or chives adds a burst of color and freshness. A dollop of sour cream, a swirl of heavy cream, or a dusting of grated Parmesan cheese can also add a delightful richness.
  • Bread: Serve with a side of crusty bread, warm cornbread, or garlic toast for dipping. It’s perfect for soaking up every last drop of that savory broth!
  • Salad: A light green salad with a vinaigrette dressing makes a refreshing contrast to the hearty soup.

Creative Variations:

  • Add More Veggies: Feel free to toss in other vegetables like diced celery (with onions and carrots), frozen corn, peas, or a handful of fresh spinach towards the end of cooking.
  • Spice It Up: For a touch of heat, add a pinch of red pepper flakes with the other seasonings.
  • Different Beans: While kidney and white beans are recommended, black beans or pinto beans could also be substituted for a different flavor profile.
  • Herbs & Spices: Experiment with a touch of rosemary, oregano, or a dash of smoked paprika for an extra layer of complexity.
  • Thickening: If you prefer a thicker soup, you can mash some of the cooked potatoes against the side of the pot, or create a quick slurry with a tablespoon of cornstarch mixed with a little cold water, and stir it into the simmering soup until thickened.

Storage and Reheating

This soup is fantastic for meal prepping! It tastes even better the next day as the flavors continue to meld. Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.

To reheat, gently warm on the stovetop over medium-low heat until heated through, or microwave in individual portions. If the soup has thickened too much in the fridge, you can add a splash of extra beef broth or water to reach your desired consistency.

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