Beef and Bean Harvest Soup
Beef and Bean Harvest Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, any color, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1/2 cup pumpkin puree, not pumpkin pie filling
For the Hearty Additions
- 3 cups sweet potatoes, small diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can chili beans, 15 ounce, undrained
- 1 can great northern beans, 15 ounce, rinsed and drained
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup sour cream, or plain Greek yogurt
Instructions
- 1
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 2
Add chopped onion, celery, and bell pepper to the pot. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 3
Stir in minced garlic, chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Pour in beef broth, diced tomatoes (undrained), and pumpkin puree. Add the diced sweet potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until sweet potatoes are nearly tender.
⏱️ 15 min
- 5
Stir in the rinsed and drained black beans, undrained chili beans, and rinsed and drained great northern beans. Continue to simmer for another 5-7 minutes, uncovered, allowing flavors to meld and sweet potatoes to become fully tender.
⏱️ 7 min
- 6
Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with fresh chopped parsley and a dollop of sour cream or Greek yogurt, if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Bean Harvest Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, any color, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1/2 cup pumpkin puree, not pumpkin pie filling
For the Hearty Additions
- 3 cups sweet potatoes, small diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can chili beans, 15 ounce, undrained
- 1 can great northern beans, 15 ounce, rinsed and drained
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup sour cream, or plain Greek yogurt
Instructions
- 1
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 2
Add chopped onion, celery, and bell pepper to the pot. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 3
Stir in minced garlic, chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Pour in beef broth, diced tomatoes (undrained), and pumpkin puree. Add the diced sweet potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until sweet potatoes are nearly tender.
⏱️ 15 min - 5
Stir in the rinsed and drained black beans, undrained chili beans, and rinsed and drained great northern beans. Continue to simmer for another 5-7 minutes, uncovered, allowing flavors to meld and sweet potatoes to become fully tender.
⏱️ 7 min - 6
Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with fresh chopped parsley and a dollop of sour cream or Greek yogurt, if desired. Serve hot.
⏱️ 2 min