This looks like a hearty ground beef, tomato, bean and vegetable soup, similar to a chunky hamburger vegetable soup or a beef-and-bean stew. It has a rich tomato broth, tender ground beef, kidney beans, tomatoes and green peppers.
The exact ingredients in the photograph cannot be confirmed, so this recipe recreates the appearance and flavor using common pantry ingredients.
Preparation
15 minutes
Cooking
35–45 minutes
Yield
6 servings
Difficulty
Easy
1. Full ingredients list
Ingredients checklist
Choose the number of servings, then tick off ingredients as you prepare them. Quantities are approximate when scaled.
Meat and beans
Ground beef — 500 g (1.1 lb)
Kidney beans, drained and rinsed — 1 can (400 g / 14 oz)
Optional black beans or pinto beans — ½ can
Vegetables
Yellow onion, diced — 1 medium
Garlic, minced — 3 cloves
Red bell pepper, diced — 1 medium
Green bell pepper, diced — 1 medium
Carrots, diced — 2 medium
Celery stalks, diced — 2
Canned chopped tomatoes — 1 can (400 g / 14 oz)
Tomato paste — 2 tbsp
Broth and seasonings
Beef broth or stock — 1 litre (4 cups)
Water, if needed — ½–1 cup
Olive oil — 1 tbsp
Chili powder — 1–2 tsp
Ground cumin — 1 tsp
Smoked paprika — 1 tsp
Dried oregano — 1 tsp
Bay leaf — 1
Salt — To taste
Black pepper — ½ tsp
Sugar, optional — ½ tsp
Lemon juice or vinegar, optional — 1 tsp
Optional additions
Cooked rice or small pasta — ½–1 cup cooked
Fresh parsley or coriander — 2 tbsp chopped
Chopped green chilies — To taste
Grated cheese or sour cream — For serving, optional
For a different serving size, multiply the ingredient amounts by servings ÷ 6. For example, 3 servings uses half the base recipe.
2. Detailed step-by-step instructions
Mince ground meat with ingredients for cooking on black background
Step 1 — Prepare the ingredients
Dice the onion, carrots, celery and bell peppers.
Mince the garlic.
Drain and rinse the kidney beans under running water.
Measure out the broth and spices.
Cutting the vegetables into similar-sized pieces helps them cook evenly.
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Step 2 — Brown the ground beef
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the ground beef and break it apart with a wooden spoon.
Cook for 6–8 minutes until browned and no longer pink.
Drain excess fat if necessary, leaving a small amount for flavor.
Add the diced onion and cook for another 3 minutes.
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Step 3 — Sauté the vegetables
Add the carrots, celery and red and green bell peppers.
Cook for 5–7 minutes, stirring occasionally.
Add the minced garlic and cook for 30 seconds.
Stir in the tomato paste, chili powder, cumin, paprika and oregano.
Cook for 1 minute to deepen the flavor of the tomato paste and spices.
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Step 4 — Add tomatoes, beans and broth
Pour in the canned tomatoes and beef broth.
Add the rinsed kidney beans and bay leaf.
Stir thoroughly, scraping the bottom of the pot to release any browned bits.
Bring the soup to a gentle boil.
Reduce the heat to low and partially cover the pot.
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Step 5 — Simmer until tender
Simmer gently for 20–30 minutes, stirring every few minutes.
Check that the carrots and celery are tender and the flavors have blended.
If the soup becomes too thick, add water or broth a little at a time.
If it is too thin, simmer uncovered for another 5–10 minutes.
Remove the bay leaf.
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Step 6 — Season and serve
Taste the soup and adjust the salt, pepper, chili and cumin.
If the tomatoes taste too acidic, add a small pinch of sugar.
Add a teaspoon of lemon juice or vinegar for a brighter finish, if desired.
Stir in cooked rice or pasta if using, and heat through.
Garnish with chopped parsley or coriander and serve hot.
3. Chef’s tips for the best flavor
Brown the beef well: This creates a richer, meatier base than simply boiling the beef.
Cook the tomato paste: A minute in the hot pot removes its raw taste.
Rinse canned beans: This removes some of the packing liquid and excess sodium.
Use low-sodium broth: You can adjust the salt yourself at the end.
Keep the soup chunky: Avoid overcooking the peppers if you prefer distinct pieces of vegetables.
For a thicker soup: Mash a few beans against the side of the pot or simmer uncovered.
For extra heat: Add cayenne pepper, fresh chili or a few drops of hot sauce.
For a smoky flavor: Add smoked paprika or a small amount of chipotle powder.
4. Nutrition information
Estimated values for one serving, assuming six servings from the recipe and using lean ground beef, kidney beans and the listed vegetables.
Calories
300–400
kcal per serving
Protein
22–30 g
Carbohydrates
25–35 g
Fat
10–18 g
Fiber
6–10 g
Sodium
Variable
Actual nutrition depends on beef fat percentage, bean quantity, broth sodium and serving size. Rice, pasta, cheese or sour cream will change these estimates.
Is this soup healthy?
It can be a balanced, filling meal because it provides:
Protein from ground beef and beans.
Fiber from kidney beans, carrots and other vegetables.
Iron and vitamin B12 from beef.
Folate, potassium and other micronutrients from beans and vegetables.
To reduce saturated fat, use lean ground beef and drain excess fat. To lower sodium, choose no-salt-added tomatoes and low-sodium broth, and season gradually.
5. Complete nut information and allergen guide
Does this soup contain nuts?
The recipe as written contains no peanuts or tree nuts as intentional ingredients. Nevertheless, packaged foods and kitchen cross-contact can present risks for people with allergies.
Ingredient
Nut and allergen information
Ground beef
Naturally nut-free; check seasoned or prepackaged meat
Kidney beans
Naturally nut-free; check canned product labels
Tomatoes and tomato paste
Generally nut-free; check flavored or seasoned products
Bell peppers, carrots, celery and onion
Naturally nut-free
Garlic and dried herbs
Usually nut-free; check seasoning blends
Beef broth
Check for declared allergens and manufacturing warnings
Olive oil
Not a tree-nut oil; verify the label and cross-contact information when necessary
Optional rice
Naturally gluten-free, but check flavored rice products
Optional pasta
Usually contains wheat and gluten
Optional cheese or sour cream
Contains milk
Allergy precautions
Peanut allergy: No peanuts are required, but check broth, seasoning packets and processed ingredients.
Tree-nut allergy: Avoid nut-based garnishes and oils unless confirmed safe for the individual.
Gluten allergy or coeliac disease: Use verified gluten-free broth and seasonings. Omit regular pasta or use gluten-free pasta.
Soy allergy: Check stock, seasoning blends and packaged meat for soy-derived ingredients.
Dairy allergy: The base soup is dairy-free if prepared with the listed ingredients and no dairy-containing broth or garnish.
Celery allergy: This recipe contains celery; omit it and replace with another tolerated vegetable if necessary.
Legume allergy: Kidney beans are legumes. People with bean allergies should omit them only after considering their individual allergy guidance; peanuts are also legumes, but reactions to different legumes vary.
For a severe allergy, read current packaging labels and prevent cross-contact with utensils, pots, chopping boards and cooking surfaces.
6. Variations and substitutions
Spicy Mexican-style soup
Add extra cumin, chili powder, chopped green chilies and a squeeze of lime. Garnish with coriander. Serve with tortillas if desired.
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Lean turkey soup
Replace the beef with ground turkey or chicken. Add a little olive oil if the meat is very lean, and cook it thoroughly.
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Vegetarian version
Omit the beef and use extra kidney beans, black beans or lentils with vegetable broth. Add mushrooms for a deeper savory flavor.
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Thick stew version
Reduce the broth to approximately 3 cups and simmer uncovered until thick. Mash some of the beans to give the broth more body.
Bot Verification
Beef, bean and rice soup
Stir in ½–1 cup cooked rice shortly before serving. If adding uncooked rice, add extra broth and simmer until the rice is tender.
7. Frequently asked questions (Q&A)
1. What is the soup in the photograph?
It appears to be a chunky tomato-based soup with ground beef, kidney beans and bell peppers. This recipe is a close homemade recreation, though the exact ingredients cannot be verified from the photo alone.
2. Can I use canned kidney beans?
Yes. Drain and rinse them, then add them with the tomatoes and broth. They need only enough simmering time to heat through and absorb the flavors.
3. Can I use fresh tomatoes instead of canned?
Yes. Use approximately 500–600 g chopped ripe tomatoes in place of the 400 g can. You may need to simmer a little longer to develop a rich tomato flavor.
4. Can I make this soup without beef broth?
Yes. Use chicken broth or vegetable broth. For a vegetarian version, omit the meat and use vegetable broth with extra beans or lentils.
5. How do I make it less spicy?
Use mild paprika, reduce or omit the chili powder, and avoid fresh hot peppers. Cumin and oregano will still provide plenty of flavor.
6. How can I thicken the soup without flour?
Mash some kidney beans against the pot, blend a small portion of the soup, or simmer it uncovered until excess liquid evaporates.
7. How can I reduce the acidity of the tomatoes?
Simmer the soup a little longer and taste it. If needed, add a small pinch of sugar or grated carrot. A little sugar balances the acidity but does not remove it.
8. Is this soup gluten-free?
The base recipe can be gluten-free, provided the broth, seasonings and other packaged ingredients are verified gluten-free. Do not add regular wheat pasta.
9. Is the soup dairy-free?
Yes, as written, provided you use dairy-free broth and skip optional cheese or sour cream.
10. Does the recipe contain nuts?
No peanuts or tree nuts are intentionally included. Always check product labels and avoid cross-contact if preparing food for someone with a nut allergy.
11. Can I make it in a slow cooker?
Yes. For best flavor, brown the beef and sauté the vegetables and tomato paste first. Transfer them to the slow cooker with the broth, tomatoes, beans and seasonings. Cook on low for about 6–7 hours or high for 3–4 hours, until the vegetables are tender.
12. Can I make it in a pressure cooker?
Yes. Brown the beef and sauté the vegetables using the sauté function. Add the remaining ingredients and cook at high pressure for about 8 minutes, followed by a 10-minute natural release. Follow your appliance’s minimum-liquid and fill-level guidance.
13. How long does it keep in the refrigerator?
Refrigerate within 2 hours in a sealed container and use within 3–4 days. Reheat thoroughly to 74°C (165°F). Refrigerate sooner in hot weather.
14. Can I freeze this soup?
Yes. Cool it promptly, divide it into meal-sized freezer-safe containers and freeze. For best quality, use within about 2–3 months. Thaw in the refrigerator and reheat thoroughly. Rice and vegetables may soften after freezing.
15. Can I use leftover cooked beef?
Yes. Add finely chopped cooked beef with the broth and vegetables. Simmer until the vegetables are tender and the beef is heated through; you will not need to brown raw meat.
16. What should I serve with it?
Serve with crusty bread, garlic toast, cornbread, a green salad or a small portion of rice. For a lower-carbohydrate meal, serve it on its own or with extra vegetables.
17. How do I know ground beef is safely cooked?
For ground beef, use a food thermometer and cook to an internal temperature of 71°C (160°F). When reheating leftover soup, bring it to 74°C (165°F).
8. Printable-style quick recipe card
Hearty Beef, Bean & Tomato Soup
6 servings • Approximately 50–60 minutes including preparation
Ingredients
500 g ground beef
1 can kidney beans, drained and rinsed
1 onion, 3 garlic cloves
1 red and 1 green bell pepper
2 carrots and 2 celery stalks
1 can chopped tomatoes and 2 tbsp tomato paste
1 litre beef broth
1 tbsp olive oil
Chili powder, cumin, paprika, oregano, bay leaf, salt and pepper
Instructions
Brown the beef in olive oil.
Add onion, carrots, celery and peppers; sauté until slightly softened.
Stir in garlic, tomato paste and spices.
Add tomatoes, kidney beans, broth and bay leaf.
Simmer gently for 20–30 minutes until the vegetables are tender.
Adjust the seasonings and broth consistency.
Garnish with fresh coriander or parsley and serve hot.
Allergen note: No nuts are intentionally included. Verify packaged ingredients for allergens and cross-contact warnings.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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