Beef Vegetable Soup with White Beans

Beef Vegeatble Soup with White Beans

It’s a perfect rainy day for some comforting, hearty soup. We are finally receiving some much needed rain after a long drought and heat wave. And so I wanted to prepare a delicious, nutritious and hearty soup packed with yummy vegatables, white beans and meat.

This soup is sure to satisfy your bodies need for vitamins, protein, B-vitamins and iron. The white beans add a nice creaminess to the soup along with antioxidants, fiber and protein. Now, if you want to make this vegetarian, just omit the meat and substitute vegetable stock for beef stock. How easy is that? You’ll still get the many nutritious benefits from the vegetables and beans!

So, let’s jump to the recipe so you can get some of this yummy soup in your tummy ASAP! And as always, enjoy!

Beef Vegetable Soup With White Beans

Serves 6


2 tablespoons olive oil

1 large carrot, cleaned and chopped into 1/2″ cubes

1 celery stalk, cleaned and cut into 1/2″ pieces

1 medium yellow onion, peeled and chopped

3 cloves garlic, peeled and finely chopped

salt and pepper to season

1 pound chuck roast, cut into 1″ pieces

1 14.5 ounce can peeled chopped tomatoes

4 cups beef stock

1 bay leaf

1 15 ounce can white beans, rinsed and drained


In a large stockpot, heat the olive oil. Once glistening, add in the carrots, celery and onion and cook over medium high heat for about 3 minutes. Add in the garlic and continue cooking and stirring the vegetables. Season with salt and pepper. Add in the meat, season with salt and pepper and cook until cooked though. About 5-8 minutes. Make sure to move the food around to cook evenly. Next, pour in the tomatoes and stock. Mix it through and bring to a boil. Then lower to a low heat, just enough to maintain a low bubble. And in the bay leaf. Cook for 30 minutes. Now add in the white beans and continue cooking for 15 minutes. Remove the bay leaf. Taste to adjust salt seasoning. Serve in soup bowls and Enjoy!


Omit meat; substitute vegetable stock for beef stock. Once you add in the tomatoes and stock, add in the beans straight away and cook for 20 minutes total.


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