Get 13 g fiber and 40 g protein with a serving of this White Bean Tomato Soup with Ground Beef! It’s flavorful and filling, and ready in under an hour.
Why You’ll Love White Bean Tomato Soup with Ground Beef
It’s finally starting to feel like fall and I am ready for hearty soups! This White Bean Tomato Soup with Ground Beef is high in both protein and fiber for a satisfying and nutritious meal. Beans are the secret to adding fiber and boosting the protein in meals. Each serving of this soup has 40 grams of protein and 13 grams of fiber.
Canned diced tomatoes and beans are used to make preparing this soup easy. Diced onion and bell pepper add more vegetables and nutrients. Garlic, basil, and red pepper flakes make it flavorful.
Ingredients
- Olive oil: oil to coat the pan for cooking the beef and the vegetables in the soup.
- Ground beef: the main protein source. I prefer to use lean ground beef.
- Onion: adds flavor and full of antioxidants.
- Garlic: also adds flavor and provides antioxidants.
- Bell peppers: rich in vitamin C and add fiber.
- Diced tomatoes: I used canned diced tomatoes to make this soup easy to prepare. Tomatoes contain the antioxidant lycopene.
- White beans: the main source of fiber. I used canned Great Northern beans. Beans also provide protein.
- Broth: the liquid for the soup and adds flavor. Use any broth you like or have around. Beef broth would make sense since this recipe includes ground beef, but I had chicken broth already so I went with that. Both taste great!
- Basil: full of antioxidants and adds flavor.
- Red pepper flakes: gives the soup a little spice and heat.
How to Make White Bean Tomato Soup with Ground Beef
GROUND BEEF: in medium skillet over medium-high heat, warm 1 teaspoon of olive oil. Once shimmering, add ground beef and break it up into smaller pieces using a wooden spoon. After cooking for a few minutes, add garlic powder and black pepper. Crumble beef. Cook until no longer pink. Set aside.
SOUP: In a large pot over medium-high heat, warm 1 teaspoon of olive oil. Once shimmering, add onion and cook until translucent. Add minced garlic and cook for about 2 minutes. Then, add bell peppers and cook for about 5 minutes. Add canned diced tomatoes with the liquid, 1 can of drained white beans, broth, basil, and red pepper flakes. Stir to combine. Bring to a boil, then reduce to a simmer and cook covered for about 15 minutes.
Turn off heat. Use an immersion blender to blend soup to your preference (if no immersion blender, then let soup cool down for a few minutes before transferring to a large blender).
After blending, stir in the remaining drained canned white beans and cooked ground beef. Serve with Parmesan cheese!
How to Store White Bean Tomato Soup with Ground Beef
Once soup has cooled, store in an airtight container in the refrigerator for 4 days or in the freezer for 3 months.
Tips
- Sourdough bread is a tasty addition to this meal. Toast the bread and enjoy dipping it into the flavorful soup!
- Change up the protein! You can replace ground beef with chicken, tofu, or lentils.
Try These Meal Prep Recipes Next:
- Chicken Lentils and Sweet Potato Instant Pot Meal
- White Bean Chicken Kale Soup in Instant Pot
- Steak Bites and Potatoes in Instant Pot
- Ground Beef and Rice Skillet
- Ground Beef and Sweet Potato Skillet
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White Bean Tomato Soup with Ground Beef
Equipment
- 1 immersion blender or large blender
Ingredients
Ground Beef
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Soup
- 1 teaspoon olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 red bell peppers, diced
- 2 (14.5 ounce) cans of diced tomatoes
- 2 (15 ounce) cans of white beans
- 2 cups broth beef or chicken
- 1/2 cup chopped fresh basil
- 1/4 teaspoon red pepper flakes
- Parmesan cheese (optional)
Instructions
- GROUND BEEF: in medium skillet over medium-high heat, warm 1 teaspoon of olive oil. Once shimmering, add ground beef and break it up into smaller pieces using a wooden spoon. After cooking for a few minutes, add garlic powder and black pepper. Crumble beef. Cook until no longer pink. Set aside.
- SOUP: In a large pot over medium-high heat, warm 1 teaspoon of olive oil. Once shimmering, add onion and cook until translucent. Add minced garlic and cook for about 2 minutes. Add bell peppers and cook for about 5 minutes. Add diced tomatoes with their liquid, 1 can of drained white beans, broth, basil, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook covered for about 15 minutes.
- Turn off heat. Use an immersion blender to blend soup to your preference (if no immersion blender, then let soup cool down for a few minutes before transferring to a large blender).
- After blending, stir in the remaining drained canned white beans and cooked ground beef. Serve with Parmesan cheese!
Notes
- Sourdough bread is a tasty addition to this meal. Toast the bread and enjoy dipping it into the flavorful soup!
- Change up the protein! You can replace ground beef with chicken, tofu, or lentils.
