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Black Bean and Steak Soup Recipe

This Black Bean and Steak Soup is a hearty delight! A flavorful blend of tender ribeye and black beans, it’s perfect for cozy dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 teaspoon ground cumin Adds warmth and depth.
  • 1 teaspoon garlic powder For that essential garlic flavor.
  • 1/2 teaspoon dried thyme Offers a hint of earthiness.
  • 1/2 teaspoon kosher salt Enhances all the flavors.
  • 1/2 teaspoon ground black pepper For a gentle kick.
  • 1 onion chopped A foundational flavor in many dishes.
  • 2 15-ounce cans black beans I recommend using Bush’s for great taste.
  • 2 cloves garlic chopped
  • 1 cup beef stock or broth Use low-sodium for better control of saltiness.

Instructions

  • Start by seasoning the ribeye steaks with ground cumin, garlic powder, dried thyme, kosher salt, and black pepper. Let them marinate for about 15 minutes to absorb all those delicious flavors.
  • In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side until they develop a nice crust. Remove the steaks from the pot and let them rest on a cutting board.
  • In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the chopped garlic and cook for an additional minute until fragrant.
  • Next, pour in the two cans of black beans (drained and rinsed) and the beef stock. Stir everything together, scraping any brown bits from the bottom of the pot for extra flavor.
  • While the soup is simmering, chop the seared steaks into bite-sized pieces.
  • Add the chopped steak back into the pot and bring the soup to a gentle boil. Reduce the heat to low and let it simmer for about 20-25 minutes, allowing all those flavors to meld beautifully.
  • Before serving, taste the soup and adjust seasoning if necessary. You might want to add a bit more salt or pepper based on your preference.
  • Ladle the soup into bowls and serve warm. You can garnish with fresh cilantro or a squeeze of lime for an extra burst of flavor!

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Spoon or Spatula
  • Measuring Spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze portions in freezer-safe containers for up to 3 months; thaw overnight before reheating.
  • Gently reheat on the stove, adding broth if the soup is too thick.