This Smoky Beef & Bean Soup is the kind of cozy bowl that tastes like it simmered all day without complicated steps. Tender Great Northern beans cook up creamy and satisfying, while carrots, onion, celery, garlic, and warm spices build that classic “homemade soup” flavor. Instead of ham, this version uses smoked beef for the same savory depth (perfect for leftovers, too). It’s filling, freezer-friendly, and ideal for busy weeknights, meal prep, or chilly weekends. If you love bean soup recipes and easy comfort food, save this one you’ll want it on repeat.
table of contents
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Soak Time: 1 hour
- Total Time: 2 hours 45 minutes
- Servings: 8
Ingredients List
- 8 cups water
- 1 lb dried Great Northern beans, sorted & rinsed
- ½ tsp salt
- 1 cup carrots, chopped
- 1 cup onion, chopped
- ½ cup celery, chopped
- 1 tsp minced garlic
- 1 tsp mustard powder
- 2 bay leaves
- 1 smoked beef shank bone or smoked beef hock (for flavor)
- 2 cups chopped smoked beef (or smoked beef sausage, diced)
- ½ tsp ground white pepper (or to taste)
Optional: 2 cups chopped kale (add in last 10 minutes)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Colander
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon
- Ladle
Step-by-Step Beginner-Friendly Instructions
- Quick-soak the beans: Add water + beans to a large pot. Bring to a boil, then stir in salt. Turn off heat, cover, and let sit 1 hour. 😊
- Add veggies + seasonings: Stir in carrots, onion, celery, garlic, mustard powder, and bay leaves.
- Add smoked beef bone: Nestle in the smoked beef shank/hock. Bring to a boil, then reduce to a gentle simmer.
- Simmer: Cook 1 hour, stirring occasionally, until beans are tender and soup smells amazing.
- Remove bone: Take out the beef bone/hock. Pull off any meat if it has some and chop it (optional). Discard bone.
- Add chopped smoked beef: Stir in 2 cups smoked beef and simmer 30 minutes to heat through and deepen flavor.
- Season + finish: Add white pepper to taste. If using kale, stir it in for the last 10 minutes until wilted. 🥬
- Serve: Ladle into bowls and enjoy!
Pro Tips
- No smoked beef bone? Use extra diced smoked beef + a splash of broth for richness.
- Thicker soup: Mash ½ cup beans in the pot and stir back in.
- Storage: Refrigerate up to 4 days; flavors get even better the next day.
- Freezer-friendly: Freeze up to 3 months (cool completely first).
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 262 | 18g | 40g | 4g | 12g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Smoky Beef & Bean Soup
Ingredients
Equipment
Method
- Bring beans and water to a boil in a large pot. Stir in salt. Turn off heat, cover, and let sit for 1 hour.
- Stir in carrots, onion, celery, garlic, mustard powder, and bay leaves.
- Add the smoked beef shank/hock. Bring to a boil, then reduce heat and simmer gently for 1 hour.
- Remove the beef bone/hock. Discard bone (or shred any attached meat and return it to the pot).
- Stir in chopped smoked beef and simmer 30 minutes until heated through and flavorful.
- Season with white pepper to taste. Optional: add chopped kale during the last 10 minutes.
- Serve hot and enjoy.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Smoky Beef & Bean Soup brings big comfort with simple ingredients—perfect for meal prep, cozy dinners, and using up smoked beef leftovers. One pot, lots of flavor, and freezer-ready.