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Hearty Beef & Bean Soup

I love cooking, and often share my soups with my co-workers—and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. —Lori Steiner, Maquoketa, Iowa
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    10 servings (4 quarts)


  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 1 can (28 ounces) petite diced tomatoes, undrained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (13-1/2 ounces) beef smoked sausage, sliced
  • 2 serrano peppers, seeded and chopped
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 carton (32 ounces) beef broth
  • 2 cups water


  • In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain.
  • Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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  • resalee
    May 6, 2020

    Oh so good! I used ground turkey instead of beef because that was already cooked and in my freezer. Also used beef broth base instead of the carton of broth. It was in the pantry and I wanted to use it up. Still a delicious soup.

  • Christopher
    Mar 7, 2020

    This soup is amazing. It is by far the best soup I've ever made. I don't normally leave reviews but I created an account on Taste of Home just so I could give you props for this recipe. Thank you for sharing it.