Black Bean and Steak Soup is one of my favorite soup recipes. It’s so hearty and filling and just down right delicious.

One of the best things about my black bean and steak soup recipe is that it can be ready in about 30 minutes once the steak has marinated, making it perfect for a busy weeknight or even a relaxed weekend supper.

Don’t you just love meals like that?

The kind of meal that you can get home and quickly throw together that your family loves? I know I do. And now that the weather has turned chilly, I love warm, comforting meals like this soup even more.

Here’s the recipe for my Black Bean and Steak Soup. I hope you love it as much as we do!

Black Bean and Steak Soup Recipe

4.84 from 6 votes
Black Bean and Steak Soup is one of my favorite soup recipes. It’s so hearty and filling and just down right delicious.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8

Ingredients 

  • 2 ribeye steaks
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 onion, chopped
  • 2 (15-ounce) cans black beans , (I use Bush's)
  • 2 cloves garlic, chopped
  • 1 cup beef stock, or broth

Instructions 

  • Mix together dry ingredients through black pepper and rub onto ribeye steaks. Place steaks into a ziptop bag and place in the refrigerator to marinate at least one hour to overnight, preferred, but can be done right before cooking.
  • Heat skillet or grill pan over medium heat. Drizzle lightly with olive oil. Remove steaks from the ziptop bag and place into the skillet or on the grill pan. Sear on each side for about 3-5 minutes per side. Set aside and allow to rest as the soup is cooking.
  • Add onion to skillet and saute until translucent, about 3 minutes.
  • Pour black beans into medium saucepan over medium heat. Add onion, garlic, and beef stock. Cook for about 10 minutes.
  • Slice steak into thin slices or into bite-sized pieces and place into soup.
  • Serve warm with sour cream and shredded cheese.

Nutrition

Calories: 128kcal | Carbohydrates: 2g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 236mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




31 Comments

  1. I’ve passed this one around to my family. Definitely a cheap date. I’ve tried using Chuck Eye in this and it turned out wonderful! Can’t wait to try it with Rib-eye!

  2. 1 cup of broth was not enough, and that was even when I halved the recipe. I would at least double it for a true soup consistency. Other than that, it was delicious and I subbed a cheaper sirloin cut.

  3. 5 stars
    There’s just no way to express what my Greg would do if he walked through the door from work to Black Bean Steak Soup.
    That is seriously every mans dream!
    Would you please come to Bainbridge and teach me how to take FOOD pics!
    Your pics make me want to jump through the computer screen.
    Hugs sweet girl.
    Thinking about you.
    xoxoxoxoxo

  4. I’m assuming the amount of broth is an error? 2 Tbs per serving doesn’t seem quite right! But the soup does look tasty!

  5. We have Soup Sunday most weeks during fall and winter (it started because I was all out of ideas to cook!). I can’t wait to try this one, everyone should like it.

  6. I was just thinking I will try this with good ol’ ground beef! I have lots of that on hand and most of the cow went into this burger anyway. ๐Ÿ™‚ Going to pin it right now. Thanks for sharing.

    1. I made it but have a couple of changes. I did use the burger however I seasoned it with some Fajita seasoning that I had. All the dry ingredients I added to the pot with the beans (which I cooked from dry) and in place of the beef stock I used chicken stock because I already had some open.
      I have to say I LIKE IT and it would probably be pretty good made with chicken as well.
      ๐Ÿ™‚ Thanks for the recipe, it will be in my go to recipes from now on. Blessings !

  7. Sounds yummy! My only turnoff was the recipe used ribeye steak. 2 ribeye steaks are not cheap. I wouldn’t consider this a good family meal. Too expensive . Will have to find a way to use a cheaper cut of meat before I would make it.

    1. Hi Patty, You can substitute with your favorite cut of steak if you prefer. I’ve used other cuts such as london broil and round, but found the ribeye to give the best result for my family’s taste. Of course, adjust to meet your own taste and budget. Thanks so much!

    2. 5 stars
      It was a blast Robyn, my husband loved it. The kids didn’t eat much, guess they were full with Halloween sweets and cakes. I always love steak with more black peppers, but probably I used a bit too much ๐Ÿ™‚ I think I will score when we gather at the in-law next weekend.