Bean And Beef Soup Recipe

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Bean and Beef Soup

donna clark


This is a quick and satisfying hardy soup. It's even more delicious when reheated the next day. It's really good on those cold winter nights when you want something to warm you from the inside out. I found this recipe from a lady here in Bountiful Utah.

★★★★★ 1 vote
15 Min
25 Min
Stove Top


1 can(s)
( 29 oz) tomato puree
1 c
( 14 oz ) diced tomatoes undrained
1 c
1 c
beef broth
4 1/2 tsp
chicen boullion granules
3/4 tsp
3/4 tsp
dried basil
3/4 tsp
dried oregano
3/4 c
uncooked elbow macaroni
1/2 lb
ground beef
1 c
chopped celery
1/2 c
chopped onions
1/2 tsp
minced garlic
1 can(s)
( 16 oz ) kidney beans rinsed and drained
1 can(s)
( 15 1/2 oz ) great northing beans , rinsed and drined


1In a large pot combine tomato puree, tomatoes, water, beef broth, chicken bouillon granules, salt, basil, and oregano, bring to a boil. Stir in macaroni. Reduce heat and simmer, uncovered for 10-15 minutes or until macaroni is tender.
2Meanwhile in a large skillet, cook beef and celery and onions over medium heat until meat is no longer pink. Add the garlic, cook 1 minute longer, then drain. Add to the tomato mixture, and stir in the beans and heat about 10 minutes.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy