Beef and Pinto Bean Soup Hearty Beef and Pinto Bean Soup with Tomatoes, Spices, and Vegetables Ingredients: 1 lb ground beef or stew beef, browned 1 tablespoon olive oil (if using stew beef) 1 medium onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 (15 oz) can pinto beans, drained and rinsed 1 (14.5 oz) can diced tomatoes 4 cups beef broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1 bay leaf Salt and pepper, to taste Optional: chopped fresh parsley or cilantro, for garnish Directions: In a large soup pot, brown the beef over medium heat. If using stew beef, heat olive oil first and sear beef until browned on all sides. Add onion and garlic, sauté 2–3 minutes until fragrant. Stir in carrots and celery, cooking another 3–4 minutes. Add pinto beans, diced tomatoes, beef broth, cumin, paprika, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until vegetables are tender and flavors meld. Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or cilantro if desired. Serve warm. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 380 kcal | Servings: 4–5 servings #beefsoup #pintobeansoup #heartyhomemadesoup #comfortfood #souprecipe #beefandbeans #easyweeknightmeals #onepotdinners #beanbasedsoup #beefbrothrecipes #rusticsoup #soupszn #homemadesoupideas #vegetablesoup #proteinpacked #familydinnerideas #nourishingmeals #savorycomfort #soupsandstews #beansfordinner When it’s cold outside, this Beef and Pinto Bean Soup brings all the cozy vibes! So hearty, so flavorful.

Beef and Pinto Bean Soup Hearty Beef and Pinto Bean Soup with Smoky Southwest Flavors Ingredients: 1 lb ground beef (or stew beef, cubed) 1 tablespoon olive oil (if using stew beef) 1 medium onion, chopped 3 cloves garlic, minced 1 large carrot, diced 1 stalk celery, diced 1 (15 oz) can pinto beans, drained and rinsed 1 (14.5 oz) can fire-roasted diced tomatoes 4 cups beef broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano Salt and black pepper to taste 1 tablespoon fresh lime juice (optional) Chopped fresh cilantro, for garnish Sour cream or shredded cheese, for serving (optional) Directions: In a large soup pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed. If using stew beef, heat olive oil in the pot and brown the beef on all sides. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until vegetables begin to soften. Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant. Add pinto beans, fire-roasted tomatoes, and beef broth. Stir well to combine. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until veggies are tender and flavors meld. Stir in lime juice if using. Ladle into bowls and garnish with fresh cilantro. Add sour cream or cheese if desired. Serve hot with crusty bread or warm tortillas. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal per serving | Servings: 6 servings #beefsoup #pintobeans #heartymeals #comfortfoodrecipes #southwestflavors #beefandbeansoup #weeknightdinner #proteinpacked #homecooking #souprecipes #easybeefdinner #texmexflavor #warmandhearty #rusticsoup #souptok #homestylefood #onepotmeal #meatysoups #firetomatoes #slowcookerfriendly There's nothing like a warm bowl of Beef and Pinto Bean Soup on a cool evening. Smoky, rich, and filled with flavor!