Black Bean and Steak Soup Recipe
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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xoxo
I can’t believe how good it is when it is also sooo easy.
I made this recipe with thinly sliced sirloin steak cut in small pieces and added corn and diced yellow pepper. Delish. And the next day it was even better and I put it over minute rice.
Thanks Karen! xo
I’ve been making this since my college days but really, why waste rib eye steaks when the flavor can be achieved with chuck steak? The idea of soup is pauper food, i.e. cheap! . Steak is luxury food. Mixing the two is like Marie Antoinette saying, “Let them eat cake!”.
At any rate, as a bunch of male apartment-dwelling students, we had no money or patience but yearned for our momma’s hearty meals: 1lb dried beans (quick prepped), whole 3lb chuck steak untrimmed, 3 med chopped onions, 3lg diced carrots, 3stalks diced celery, teaspoon salt, 1/2 teaspoon pepper, 2 bay leaves, water to cover plus three inches. Follow pressure cooker directions for stew or pot roast. Trim fat & shred beef. Comes out more like stew but you can thin it and season it as desired! Enjoy!
Just marinating the rib-eye steak that I buy whenever it is on sale. I freeeze the steaks and then pull them out when I want a grilled or broiled steak. I can’t wait to enjoy this soup tonight. I also flavor my soup with Recaito, which is a cilantro/garlic paste in the spanish food section. Awesome recipe, no surprise, your name is the same as mine.
Well hi to another Robin (little different spelling 🙂 ! )
I hope you enjoy this soup – it’s delicious! Thanks so much! xo
Just made this or he first time. Used chuck eye steak since it’s much cheaper than ribeye. The steak was tender and flavorful in the soup. I’m going to try sautéing some jalapeños or green chilies in it next time for some bite. Overall great flavor and very filling. Will definitely make this again and again!
I’m thrilled you like it Jason! I think the chilies sound amazing in it! Thanks so much for letting me know how that you enjoyed it!
This soup was amazing! I substituted a cheaper steak.. A Chuck tender steak… This soup is unbelievably delicious and simple. I did add green chili’s to my bowl and jalapeños to hubbies bowl.. I am SO making this again.
I’ve been making several different kindds of soup this fall, but was tired of the potato-carrot-celery routine. i went online looking for a soup that could be made with beans and beef, since I had the bone and meat from a beef loin roast. At first, all I could find was chili, which I’d already made, so this was a very welcome find!
I used dried black beans which I parboiled in the microwave while the beef was cooking off the bone. I put 3 cups of beans in a quart Zip-lock canister, covered them with water and cooked them at 80% for 8 minutes, then poured half of the beans and liquid into another quart canister and cooked them 3 more times at decreasing power each time (60% and 50%). I had some fresh bay leaves and savory in the refrigerator, so I tossed that in, as well as the seasonings in the recipe. It’s still cooking, but the house smells wonderful! Can’t wait for supper!
Yum! I bet that did smell wonderful!
This is by far my favorite soup. It just can’t be beat! Thanks for the recipe. I’ve shared it with my whole family!
This recipe looks so hearty and good. The flavors must be delicious judging from the ingredients. Thanks for sharing!
Would this recipe be good with another type of bean such as pinto, lima or black eyed peas? Please let me know! Thanks!