Beefy Bean Soup

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"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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1 h 50 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26.7g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • (R)Reg. T.M. of General Mills, Inc. or its affiliates


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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...

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

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