Hearty Beef Mince & Black Bean Soup: Bold Flavor, Zero Fuss

You want a dinner that hits like a steakhouse and comforts like grandma’s best bowl? This Hearty Beef Mince & Black Bean Soup doesn’t whisper; it roars.

It’s rich, smoky, and ridiculously satisfying—without the wait times or a sink full of dishes. One pot, budget-friendly ingredients, and flavor that punches way above its weight class.

If you’ve got 40 minutes and a spoon, you’re basically a soup hero.

What Makes This Recipe Awesome

• Big flavor, fast. Browning beef mince with spices builds the foundation, black beans bring body, and a quick simmer locks it all in.
• One-pot sanity. Minimal cleanup, maximum comfort. Your weeknight needs this.
• Flexible and forgiving. Swap veggies, adjust heat, use canned beans—no culinary police will show up.
• Meal-prep gold. Tastes even better the next day.
  

  You’ll practically look forward to leftovers.

• Protein-packed. Beef + beans = satisfying, balanced, and perfect after a workout—or a long day of meetings.

Hearty Beef Mince & Black Bean Soup: Bold Flavor, Zero Fuss

Recipe by Wendy CarterCourse: Soup

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

420

kcal

Ingredients

• 500 g (1 lb) beef mince, 85–90% lean

• 2 tbsp olive oil (or avocado oil)

• 1 large onion, finely chopped

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 2 tsp ground cumin

• 1.5 tsp smoked paprika

• 1 tsp dried oregano

• 1/2–1 tsp chili powder (adjust to heat preference)

• 1/2 tsp ground black pepper

• 1 tsp kosher salt (plus more to taste)

• 2 tbsp tomato paste

• 1 can (400 g/14 oz) diced tomatoes

• 2 cans (425 g/15 oz each) black beans, drained and rinsed

• 4 cups (1 L) beef stock (low-sodium preferred)

• 1 bay leaf

• 1 small carrot, diced (optional for sweetness)

• 1 tsp red wine vinegar or lime juice

• Fresh coriander (cilantro), chopped, for garnish

• Optional toppers: sliced jalapeño, sour cream or Greek yogurt, grated cheddar, avocado, tortilla strips

Step-by-Step Instructions

• Heat and prep: Set a large pot or Dutch oven over medium-high. Add oil. Have all your ingredients chopped and ready—this goes fast.
• Brown the beef: Add mince, breaking it up with a wooden spoon. Cook 5–7 minutes until browned with some crispy bits. Spoon off excess fat if needed.
• Build the flavor base: Add onion, bell pepper, and carrot. Sauté 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
• Spice it right: Sprinkle in cumin, smoked paprika, oregano, chili powder, pepper, and salt. Stir 30 seconds to bloom the spices. No burnt spice clouds, please.
• Tomato paste umami: Add tomato paste and cook 1 minute, stirring, until it darkens slightly.
• Liquids and beans: Pour in diced tomatoes (with juices) and beef stock. Add black beans and the bay leaf. Stir to combine.
• Simmer: Bring to a boil, then reduce to a gentle simmer for 15–20 minutes, partially covered. The soup will thicken and the flavors will mingle like old friends.
• Finish with acidity: Stir in red wine vinegar or a squeeze of lime. Taste and adjust salt, chili, or paprika as needed.
• Serve and style: Ladle into bowls. Top with cilantro, jalapeño, a dollop of sour cream, cheddar, avocado, or crunchy tortilla strips. Go minimal or go fiesta—your call.

Best Ways to Store

• Fridge: Cool completely, then store in airtight containers up to 4 days.
  

  It thickens overnight; add a splash of stock when reheating.

• Freezer: Portion into freezer-safe containers for up to 3 months. Leave a bit of headroom for expansion.
  

  Thaw in the fridge overnight.

• Reheat: Stovetop over medium-low, stirring occasionally, or microwave in 60–90 second bursts. Add water/stock if it gets too thick.

Wholesome Benefits

• Protein powerhouse: Beef and beans team up for muscle-friendly macros that actually keep you full.
• Fiber for days: Black beans support digestion and steady energy—no 3 p.m. crash required.
• Micronutrient boost: Iron and zinc from beef; vitamin C from peppers and tomatoes to help absorption.
  

  That’s a smart combo.

• Smarter fats: Using lean mince and olive oil keeps it satisfying without feeling greasy. Your spoon won’t need a paper towel.

Nutrition Stats

Per serving (approx., without optional toppings):

• Calories: ~420
• Protein: ~28 g
• Carbohydrates: ~34 g
• Fiber: ~10 g
• Sugars: ~6 g
• Fat: ~18 g
• Saturated Fat: ~6 g
• Sodium: ~820 mg (varies with stock and salt)

Numbers will shift with toppings and your chosen stock.

If you’re macro-tracking, FYI, swapping to 93–95% lean beef and low-sodium stock trims fat and sodium quickly.

Watch Out for These Traps

• Skipping the browning step: Color equals flavor. If the mince looks gray, you left flavor on the table.
• Burning spices: Bloom them briefly; don’t scorch.
  

  Bitter soup is a one-way ticket to disappointment.

• Salting too early (with salty stock): Start light and adjust at the end. Your taste buds will thank you.
• Overloading heat: Chili powder stacks quickly.
  

  Go conservative first, add more later. This isn’t a dare.

• Bean mush: Canned beans are tender.
  

  Gentle simmer = intact beans and better texture.

Different Takes

• Smoky chipotle twist: Add 1–2 tsp chipotle in adobo for deeper smoke and gentle heat.
• Sweet corn comfort: Stir in 1 cup frozen corn during the last 5 minutes for pop and color.
• Tomato-free version: Skip diced tomatoes and tomato paste; use extra stock and a splash of Worcestershire for depth.
• Veg-loaded: Add diced courgette or spinach during the last 5 minutes. Bonus nutrients, zero drama.
• Grain boost: Simmer with 1/3 cup rinsed quinoa or pearl barley; add extra stock as needed.
• Dairy-free creaminess: Blend 1 cup of the soup and stir it back in.
  

  Thick and luxurious without the cream—sneaky, right?

FAQ

Can I use ground turkey instead of beef?

Yes. Use 93% lean ground turkey and add an extra teaspoon of olive oil when browning.

Consider a splash of Worcestershire or soy sauce for added umami since turkey is milder.

Do I have to drain and rinse the black beans?

Highly recommended. Rinsing cuts excess sodium and prevents a murky flavor.

If you like a thicker soup, you can keep a bit of the can liquid (aquafaba) to enrich the texture.

What if I only have dried black beans?

Cook them separately first (instant pot or stovetop) until tender but not mushy, then add about 3 cups cooked beans to the soup. Season the pot of beans well; bland beans = bland soup.

How do I make it spicier without wrecking the balance?

Add chipotle, a pinch of cayenne, or fresh jalapeño at the end.

Heat added late stays brighter and won’t overwhelm the base flavors.

Can I make this in a slow cooker?

Yes, but brown the beef and sauté the aromatics first for best flavor. Then transfer everything to the slow cooker and cook on Low 4–6 hours.

Simple and hands-off.

What should I serve with it?

Crusty bread, warm tortillas, cornbread, or a crisp side salad. If you’re going extra, top with avocado and a squeeze of lime—chef’s kiss.

Wrapping Up

This Hearty Beef Mince & Black Bean Soup is the weeknight win you’ll keep coming back to—big taste, low effort, wallet-friendly.

It’s flexible enough for whatever’s in the fridge and bold enough to impress people you actually like. Make a pot tonight, stash leftovers for tomorrow, and enjoy the kind of comfort that doesn’t slow you down.

Because delicious and doable? That’s the whole point, IMO.