Friday, December 7, 2018 Friday, December 07, 2018

Beef, Bean, and Potato Soup




The Beef, Bean, and Potato Soup is hearty and delicious!! It's a cross between Minestrone and Beef Stew. It's made with beef, potato, kidney and white beans, carrots, onions, and tons of flavorful seasonings! It's a very easy recipe to make too! We love it! Make it with me!




I love using my leftover roast in this recipe! It's a great way to use up Sunday dinner leftovers! You can also cook up some beef and add it to this recipe too! The kidney and white beans add a great texture to this soup!




I have included both Instant Pot and Stove Top instructions for this recipe! You know I love using my Instant Pot because it makes everything so quick and easy! If you don't have an Instant Pot, you can make it over the stove in a dutch oven just as easily! See below for details.








Beef, Bean, and Potato Soup
Yields 6-8 servings 

2 tablespoons canola oil
2 cups chopped onions
2 cups chopped carrots
4 garlic cloves, minced or grated
2 pounds beef, cooked, and cut into bite sized bits
4 potatoes, peeled and cubed 
15 ounces Kidney Beans
15 ounces White Beans 
2 cups water
32 ounces beef broth
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoons brown gravy seasoning
4 bay leaves

INSTANT POT DIRECTIONS:
Turn the Instant Pot on to saute. 
Add the canola oil, onions, and garlic and cook for 5 minutes. 
Add in the beef, potatoes, beans, water, and beef broth. 
Finally, stir in the salt, pepper, thyme, sage, brown gravy seasoning, and bay leaves. 
Place the lid on the Instant Pot and set the value to seal. Manually set the pressure timer to 15 minutes. 
When soup is finished cooking, quick release the value. Remove the bay leaves from the soup and serve hot.

STOVE TOP DIRECTIONS
Heat a large Dutch oven over medium-high heat. 
Add canola oil and heat to a ripple.
Add onion, carrot and garlic; saute for 5 minutes.
Add cooked beef, potatoes, and beans to the pan. 
Stir in water, beef broth, salt, black pepper, thyme, sage, bay leaves. 
Bring to a simmer. 
Cover and allow to simmer for at least 30 minutes, until potatoes are soft.
Discard bay leaves. 
Serve hot.


Print this recipe here! 






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