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Creamy Beef and White Bean Soup (Easy 30-Minute Dinner)
This creamy beef and white bean soup is a hearty, protein-packed dinner made with lean ground beef, cannellini beans, potatoes, and vegetables.
You may want to try our Hearty Beef Vegetable and Bean Soup or White Bean + Barley Stew next.
Why you’ll love this Creamy Beef and Bean Soup
- Flavorful: Made with lean ground beef, sweet onions, carrots, garlic, and thyme, this soup has incredible flavor and texture.
- Creamy: The addition of coconut milk adds a rich and creamy element, while the cannellini beans provide a boost of fiber.
- Comforting: This beef and white bean soup is the perfect solution for a chilly evening or a cozy weekend lunch. So grab a spoon and dig into this delicious and satisfying bean and beef soup.
When you are ready for more hearty, satisfying soup recipes, you should try Hearty Swedish Meatball Soup, Hearty Unstuffed Cabbage Roll Soup, or Hearty Beef + Sweet Potato Stew
How To Customize Bean and Beef Soup
Choice of Milk: Use ANY unsweetened/plain milk of your choice to fit your dietary needs. My personal favorite for this soup is unsweetened coconut milk but you can also use unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream.
Change the Beans: If you don’t have white beans, it is totally okay to use whatever type you have on hand.
Broth: I always use my homemade bone broth in my soup recipes, but if you don’t have it, it is fine to use regular broth or stock.
Ingredients:
4 servings
- 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
How to make Creamy Beef and White Bean soup:
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
Recipe FAQ’s
What beans are best for creamy beef and white bean soup?
You can use cannellini beans, navy beans, white beans, or even black beans in this recipe. Really, any bean will work so use what you have on hand.
Can I make beef and white bean soup in a slow cooker?
Yes! And I feel like the flavors are even better because of the low and slow cook.
Can I freeze creamy beef and white bean soup?
Yes! This soup is freezable for up to 2 months in an air tight container or freezer bags. When you are ready to eat it, just thaw it in the refrigerator overnight, then heat it on the stove or in the microwave until hot.
After this satisfying bowl of soup, you should try one of these clean desserts like Healthy Magic Cookie Bars (Gluten and Dairy Free!), Healthy Homemade Samoa Cookies: Just 4 Ingredients!, or this Copycat Starbucks Pumpkin Spice Hot Chocolate
Creamy Beef and White Bean Soup
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
