Beef and Bean Soup Recipe (2024)

FAQs

How do I make my soup taste more beef? ›

You can use beef bouillon cubes to enhance flavor as well! I like to braise bones with tomato paste until well done and golden brown and then use those to make a beef broth with carrots, celery, garlic and a combination of thyme, and rosemary and bay leaf. Boil it all together for 3–4 hours at a low simmer!

The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts. Despite what the name suggests, stew meat is not your best choice in a beef soup recipe!

What is the thickener in a white bean soup? In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes. We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

It's important to get a good sear on the meat which flavor to the soup and also prevents the beef from steam cooking and becoming tough and chewy. Scrape the pot: After browning the meat and adding in the liquid ingredients, scrape the bottom of the pot to deglaze and release the delicious brown bits into the soup.

If you don't have time or don't want to add extra steps, you can add ground beef directly to the soup. Just make sure the beef is cooked. Browning ground beef before adding it to soup is not strictly necessary, but it offers several advantages that can significantly enhance the flavor and texture of your soup.

A good broth is the secret to the very best soup, such as chicken soup and beef and barley, while a rich stock is the foundation for superior braises, stews and sauces, including French classics like demi-glace and sauce Espagnole, as well as the very best turkey gravy.

Just add acid! A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright.

Can potatoes thicken a soup? ›

Yup – you know the stuff. Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

You can also thicken soup by puréeing it with cooked beans or lentils. White beans like cannellini beans or navy beans are especially good for puréeing. This recipe for Creamy Italian White Bean Soup is a great place to start. Puréeing hearty winter vegetables like butternut and kabocha squash will also do the trick.

The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.

You can toss the beef in seasoned flour before browning it which will also help thicken the stew. Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

A squeeze of lemon juice can brighten a soup or stew and even a grilled or seared steak. If you'd like to always have juice or zest on hand for seasoning, try freezing in small portions, such as in an ice-cube tray. You can toss the frozen juice or zest straight into a hot soup or stew. Don't overlook vinegars, either.