Homemade Beef Bean And Spinach Soup | BEEF | Made From Scratch | The Southern Mountain Kitchen

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are healthier and cheaper when cooked in bulk.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and can be made easily.

Drain the liquid from the can of cantalini beans and set aside.

Chop 1 large carrot into small pieces, ensuring they are spoon-sized.

Slice 2 stalks of celery into thin pieces and cut them smaller if necessary.

Chop 1/3 cup of onion into thin slices.

In a large pot, add 1 pound of ground beef and cook on medium-high heat for about 7 minutes, breaking it apart until browned.

Drain excess grease from the cooked beef.

Add the chopped onions, carrots, and celery to the pot and stir to combine; cook for at least 6 minutes until softened.

Make a hole in the mixture and add 1 tablespoon of minced garlic; cook for 30 seconds to 1 minute, stirring to incorporate.

Add 1 and 1/2 teaspoons of salt, 3/4 teaspoon of black pepper, and 1 and 1/2 teaspoons of thyme to the pot and mix well.

Pour in the drained can of cantalini beans and stir to combine.

Add 4 cups of beef broth to the pot and mix thoroughly.

Add 2 cups of water to the pot and stir to combine everything.

Bring the mixture to a boil, then reduce the heat to medium or slightly below medium.

Simmer for 1 hour to allow the flavors to meld and the vegetables to become tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens