Why You’ll Love this Hearty Bean Soup
If you’re looking for a meal that truly satisfies on chilly evenings, this hearty bean soup is about to become your new favorite.
I adore how it combines three types of beans with seasoned ground beef for serious protein power. The taco and ranch seasonings create this incredible flavor profile that’s both familiar and unique—trust me, your taste buds won’t be bored.
What makes this soup special? It’s incredibly versatile.
Don’t have kidney beans? Swap in whatever’s in your pantry. Plus, it’s a one-pot wonder that basically cooks itself after the initial prep.
Who doesn’t love minimal cleanup?
What Ingredients are in Hearty Bean Soup?
This hearty bean soup is a delicious blend of protein, veggies, and bold seasonings that come together to create a meal that’s both comforting and satisfying. The combination of three different beans provides varied texture and flavor, while the ground beef adds that savory richness we all crave in a hearty soup. What I love most about this recipe is how the taco and ranch seasonings work together—creating this amazing Southwestern flavor profile that transforms simple ingredients into something truly special.
- 1/2 pound lean ground beef
- 1 onion, chopped
- 1 (8-ounce) can black beans
- 1 (8-ounce) can pinto beans
- 1 (8-ounce) can kidney beans
- 1 (8-ounce) can corn
- 1 (10-ounce) can Rotel tomatoes
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch dressing mix
- Optional: 1 1/2 cups water (if beans are drained)
- For garnish: shredded cheddar cheese and sour cream
When shopping for these ingredients, you’ll want to take into account whether you plan to drain your canned goods or not. Personally, I think keeping those bean and corn juices adds wonderful flavor depth—but if you prefer a thicker soup, go ahead and drain them (just remember to add that water back in). And don’t feel constrained by the exact bean varieties listed here. Got great northern beans instead of kidney? Navy beans instead of pinto? The soup police won’t come knocking! This recipe welcomes substitutions based on what’s already in your pantry, making it perfect for those “I need dinner but don’t want to go shopping” kind of nights.
How to Make this Hearty Bean Soup
Making this bean soup couldn’t be simpler, which is why it’s become my go-to for busy weeknights or when the temperatures start to drop.
Begin by placing 1/2 pound of lean ground beef in a large pot or Dutch oven and browning it over medium heat. Once the beef starts to brown, add 1 chopped onion and continue cooking until the meat is no longer pink and the onions have softened and become translucent.
Now comes the fun part—adding all those colorful cans! Dump in your 8-ounce cans of black beans, pinto beans, and kidney beans, followed by the 8-ounce can of corn and 10-ounce can of Rotel tomatoes with their spicy kick.
Here’s where you have a choice to make: do you drain the cans or not? If you decide to drain them (which makes a thicker soup), you’ll need to add about 1 1/2 cups of water to compensate. Personally, I prefer keeping all those flavorful juices intact—they add so much depth to the final dish.
After the beans and veggies are in, sprinkle in your 1 1/4-ounce package of taco seasoning and 1-ounce package of ranch dressing mix, giving everything a good stir to guarantee those seasonings distribute evenly throughout.
Let your soup simmer for a full 1 1/2 hours, stirring occasionally. This long, slow cook is what transforms these simple ingredients into something magical—the flavors meld, the beans soften just enough while maintaining some texture, and your kitchen fills with the most mouthwatering aroma. If you enjoy smoky flavors in your soups, consider using meat that’s been prepared in an outdoor BBQ smoker for an extra dimension of taste.
When serving, don’t skip the finishing touches! A generous sprinkle of shredded cheddar cheese that gets all melty atop the hot soup, plus a dollop of cool sour cream, creates the perfect temperature and flavor contrast.
Want to add some crunch? The original recipe mentions serving with “Crispy Rounds,” which I assume means tortilla chips or similar—they’re perfect for scooping up all that beany goodness.
For an even more convenient preparation method, consider using a premium soup maker that can handle everything from sautéing the beef to simmering the final mixture.
Hearty Bean Soup Substitutions and Variations
While the classic recipe creates a soul-warming meal, let’s explore how you can customize this bean soup to suit your pantry or preferences.
You can swap ground beef for turkey or chicken to lighten things up, or go vegetarian by adding extra beans instead.
Don’t have black beans? Use great northern or navy beans. The corn can be fresh, frozen, or canned—whatever you’ve got.
For spice lovers, add jalapeños or a dash of hot sauce.
Vegetable broth makes a flavorful base if you’re skipping meat.
And those taco and ranch seasoning packets? They’re convenient, but you can mix your own spices for a personalized touch.
What to Serve with Hearty Bean Soup
A hearty bean soup deserves equally satisfying accompaniments to round out your meal.
I love serving this robust soup with warm, buttery cornbread or crusty sourdough bread for dipping into that flavorful broth. Crispy Rounds are mentioned in the recipe for good reason—they add that perfect crunch!
Want something green on the side? A simple salad with tangy vinaigrette cuts through the richness of the soup.
For extra indulgence, don’t forget those toppings: a dollop of sour cream, shredded cheddar cheese, diced avocado, or fresh cilantro.
Who needs a fancy dinner when comfort food hits all the right notes?
Final Thoughts
This hearty bean soup has become one of my go-to recipes for those busy weeknights when I need something filling and flavorful without much fuss. The combination of three different beans with ground beef creates such a satisfying texture that’s perfect for chilly evenings.
What makes this recipe special is its versatility—you can adjust the water for your preferred consistency or swap in different beans based on what’s in your pantry. The taco and ranch seasonings give it that distinctive Southwestern kick that’s comforting yet interesting. Much like traditional stuffing recipes, this soup can be adapted with different meats such as ground turkey for a lighter option.
If you enjoy this bean soup, you might also appreciate a hearty corn chowder that uses bacon drippings to create rich, layered flavors.
Trust me, you’ll want to add this to your regular rotation.
