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Garnish with crushed chili flakes and parsley, if desired.
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Creamy Beef & White Bean Soup
Warm up with a hot bowl of comfort – Creamy Beef & White Bean Soup!
This hearty, slow-cooked soup is a perfect blend of tender beef, creamy white beans, and flavorful vegetables.
Made with lean ground beef, sweet onions, carrots, garlic, and thyme, this soup has incredible flavor and texture.
The addition of coconut milk adds a rich and creamy element, while the cannellini beans provide a boost of fiber.
This soup is a perfect solution for a chilly evening or a cozy weekend lunch. So grab a spoon and dig into this delicious and satisfying Beef White Bean Soup.
🥛Use ANY unsweetened/plain milk of your choice to fit your dietary needs.
My personal favorite for this soup is unsweetened coconut milk.
Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.
🍖Homemade Bone Broth Recipe:
Slow Cooker Homemade Bone Broth to Lower Inflammation and Heal Your Gut
4 servings
Ingredients:
- 1 lb lean ground beef
- 1 sweet onion, diced
- 3 carrots, sliced
- 4 garlic cloves, crushed or minced
- 2 tsps dried thyme
- sea salt and ground black pepper, to taste
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 1 cup canned unsweetened coconut milk, or any milk of choice
- 1 x 15-ounce can of cannellini beans, rinsed
- 4 medium white potatoes or sweet potatoes, small diced
- 6 cups bone broth
Optional:
- fresh parsley
- red pepper flakes
Instructions:
Cook the beef in a large stockpot or Dutch oven, mincing it with a wooden spoon. Drain off any excess grease.
Stir in the onion, carrots, garlic, and thyme. Season with a pinch of sea salt and pepper, and cook for about 10 minutes, stirring frequently.
Add the Arrowroot powder to the coconut milk and whisk together until very smooth.
Add beans, potatoes, and broth into your stockpot. Bring the soup to a boil, then reduce the heat to a low simmer.
Simmer your soup, over low heat, for 20 minutes, or until the vegetables are tender.
Add the coconut milk mixture and simmer for an additional 10 minutes.
Garnish with crushed chili flakes and parsley, if desired.
Enjoy!
❤️Rachel
Ingredients
- 1 lb lean ground beef
- 1 sweet onion, diced
- 3 carrots, sliced
- 4 garlic cloves, crushed or minced
- 2 tsps dried thyme
- sea salt and ground black pepper, to taste
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 1 cup canned unsweetened coconut milk, or any milk of choice
- 1 x 15-ounce can of cannellini beans, rinsed
- 4 medium white potatoes or sweet potatoes, small diced
- 6 cups bone broth
Optional:
- fresh parsley
- red pepper flakes
Instructions
- Cook the beef in a large stockpot or Dutch oven, mincing it with a wooden spoon. Drain off any excess grease.
- Stir in the onion, carrots, garlic, and thyme. Season with a pinch of sea salt and pepper, and cook for about 10 minutes, stirring frequently.
- Add the Arrowroot powder to the coconut milk and whisk together until very smooth.
- Add beans, potatoes, and broth into your stockpot. Bring the soup to a boil, then reduce the heat to a low simmer.
- Simmer your soup, over low heat, for 20 minutes, or until the vegetables are tender.
- Add the coconut milk mixture and simmer for an additional 10 minutes.
- Garnish with crushed chili flakes and parsley, if desired.
- Enjoy!
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