Beef and Black Bean Soup

    4 hours 25 minutes

    You will never find a beef soup recipe as rich as this one. It takes time to prepare but why skimp? Serve in large soup plates with hot French bread.

    25 people made this

    Serves: 10 

    • 2 tablespoons butter
    • 1 onion, coarsely chopped
    • 4 stalks celery, chopped
    • 150g lean round steak, cut into 1cm cubes
    • 4 cups (1 litre) beef stock
    • 4 cups (1 litre) water
    • 1 bay leaf
    • 1/4 teaspoon dried marjoram
    • 1/4 teaspoon dried oregano
    • 1 kg beef soup bones
    • 1 large potato, peeled and cut into large chunks
    • 1 large carrot, peeled and cut into large chunks
    • 1 small green capsicum, chopped
    • 1/4 cup dry black beans
    • 1/4 cup dried split peas
    • 1/4 cup white rice
    • 1/4 cup macaroni
    • 1 cup crushed tomatoes
    • 1/4 cup chopped cabbage
    • 1 cup (250ml) red wine
    • salt and ground black pepper to taste

    Preparation:25min  ›  Cook:4hours  ›  Ready in:4hours25min 

    1. Melt the butter in a large stockpot over medium heat; cook the onion, celery and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
    2. Add the potato, carrot, capsicum, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

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    Reviews in English (23)


    This is a great soup!! I am not a great black bean fan so I soaked some Northern beans overnight and used them instead. I also used Swanson's beef broth (26 oz) and added 6 oz of sherry to make up the one quart of beef broth the recipe called for. I still added the red wine. I cooked the pasta and rice separtately so it wouldn't get mushy if left in the soup. My family loved this recipe and rest assured, I will be making this through out the chilly months to come.  -  15 Oct 2009  (Review from Allrecipes USA and Canada)


    I made the recipe as stated. This recipe was time consuming, but it was very tasty. Leftovers the next day were even better. I would suggest waiting a day for the full flavor. The cabbage gave it a great taste. I wasn't crazy about the black beans but my husband liked them. I would also suggest waiting until about 15 minutes before the soup is ready to add the macaroni that way it will not get starchy.  -  01 Oct 2009  (Review from Allrecipes USA and Canada)


    Thanks Jack!! These are the kind of recipes I'm always looking for, handed down by our Mothers to keep their boys strong!  -  25 Sep 2009  (Review from Allrecipes USA and Canada)