Beef Barley Soup

Beef Barley Soup

Beef Barley Soup is the ultimate comfort food—a hearty, rich, and satisfying meal in a bowl. This recipe focuses on building a deep, beefy flavor and achieving perfectly tender beef and chewy barley.

Hearty & Classic Beef Barley Soup

This soup is a meal in itself, packed with tender chunks of beef, wholesome vegetables, and nutty pearl barley in a savory broth. It's the perfect thing to simmer on a cold day.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 1 hour 30 minutes - 2 hours

Ingredients

• 2 tbsp olive oil or other high-heat oil
• 2 lbs (about 1 kg) beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
• 1 tsp salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 1 large yellow onion, chopped
• 2 large carrots, peeled and sliced into ½-inch rounds
• 2 celery stalks, sliced
• 8 oz (225g) cremini mushrooms, sliced (optional, but highly recommended for flavor)
• 3-4 cloves garlic, minced
• 1 tbsp tomato paste
• ½ cup dry red wine (like Merlot or Cabernet) or additional beef broth
• 8 cups (64 oz / 1.9L) beef broth, low-sodium preferred
• 1 bay leaf
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• ¾ cup (150g) pearl barley (not quick-cooking)
• 1 tbsp Worcestershire sauce
• 2 tbsp fresh parsley, chopped

Instructions

Sear the Beef: Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, sear the beef cubes until deeply browned on all sides. Do not rush this step—it's where the deep flavor develops. Transfer the seared beef to a separate plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot (add a splash more oil if the pot is too dry). Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. If using mushrooms, add them now and cook until they have released their liquid and started to brown, about 5-7 minutes.

Build Flavor Base: Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.

Deglaze the Pot: Pour in the red wine (or beef broth) to deglaze the pot, scraping up all the delicious browned bits (the "fond") from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until the liquid has reduced by about half.

Simmer the Soup: Return the seared beef (and any accumulated juices) to the pot. Add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour. This first simmer makes the beef tender.

Add the Barley: Stir in the pearl barley. Continue to simmer, partially covered, for another 40-50 minutes, or until the barley is tender and has plumped up, and the beef is fork-tender.

Finish the Soup: Remove the bay leaf and thyme sprigs. Stir in the Worcestershire sauce and the fresh parsley. Taste the soup and adjust the seasoning with more salt and pepper as needed.

Serve: Ladle the hot soup into bowls and enjoy immediately.

Tips for Success & Variations

The Best Cut of Beef: Chuck roast is the ideal choice because it becomes incredibly tender and flavorful during a long, slow simmer. Sirloin tip stew meat also works well.

For a Richer Broth: For an even deeper flavor, ask your butcher for a couple of beef marrow bones and add them to the pot to simmer along with the broth. Remove them before serving.

Slow Cooker Instructions:

Sear the beef and sauté the vegetables as directed in steps 1-3.

Transfer everything to a slow cooker, including the deglazing liquid, broth, bay leaf, and thyme.

Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beef is tender.

Add the barley during the last 1 hour of cooking. Stir in the Worcestershire and parsley before serving.

Instant Pot / Pressure Cooker Instructions:

Use the "Sauté" function to sear the beef and sauté the vegetables directly in the pot.

Deglaze with the wine, then add the beef, broth, bay leaf, and thyme.

Secure the lid and set to Pressure Cook (High) for 20 minutes.

Allow a natural pressure release for 10 minutes, then do a quick release.

Switch back to "Sauté," stir in the barley, and simmer (uncovered) for 20-25 minutes, or until the barley is cooked.

Storage: The soup will keep in an airtight container in the refrigerator for up to 4 days. Note that the barley will continue to absorb liquid, so the soup may thicken considerably upon standing. You can add a splash of broth when reheating leftovers. It also freezes well for up to 3 months.

Enjoy your wonderfully comforting and delicious soup

Zucchini Soup

Zucchini Soup

Zucchini soup is wonderfully light, fresh, and a fantastic way to use up a summer bounty of zucchini. This recipe creates a silky, elegant soup that can be served hot or chilled, making it perfect for any season.

Simple & Velvety Garden Zucchini Soup

This soup relies on a few simple ingredients to let the clean, sweet flavor of the zucchini shine through. The key is to build a savory base and finish it with a touch of brightness.

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced
• 4-5 medium zucchini (about 2 lbs / 1 kg), washed and chopped into 1-inch rounds (no need to peel)
• 4 cups (32 oz / 950ml) vegetable or chicken broth, low-sodium preferred
• ½ cup fresh basil, dill, or parsley leaves (chopped)
• ½ cup heavy cream or half-and-half (optional, for extra richness)
• 1 tbsp fresh lemon juice or white wine vinegar
• Salt and freshly ground black pepper, to taste

For Garnish (Optional):

• A swirl of plain yogurt or sour cream
• Toasted pine nuts or slivered almonds
• Extra fresh herb leaves
• A drizzle of good quality olive oil
• Crispy croutons

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6-8 minutes.

Cook the Zucchini: Add the minced garlic and chopped zucchini to the pot. Season with a generous pinch of salt and pepper. Cook, stirring occasionally, for about 8-10 minutes, until the zucchini has softened and is starting to turn tender.

Simmer the Soup: Pour in the vegetable or chicken broth. Add the chopped fresh herbs (reserving a few for garnish, if you like). Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, or until the zucchini is completely tender and falling apart.

Blend the Soup: Remove the pot from the heat and let it cool for a few minutes.

Immersion Blender: The easiest method. Insert the blender directly into the pot and blend until the soup is completely smooth and velvety.

Standard Blender: Carefully ladle the soup into a blender in batches, never filling the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until perfectly smooth.

Finish and Season: Return the blended soup to the pot (if you used a standard blender). Stir in the optional heavy cream and the fresh lemon juice. Taste the soup and adjust the seasoning with more salt and pepper as needed. Gently reheat over low heat until warmed through, but do not let it boil if you've added cream.

Serve: Ladle the hot soup into bowls. If serving chilled, let the soup cool completely, then refrigerate for at least 4 hours to chill thoroughly. Garnish with your choice of toppings before serving.

Tips for Success & Variations

The Secret to Bright Flavor: Don't skip the lemon juice or vinegar! It adds a crucial brightness that balances the earthiness of the zucchini and makes the flavors pop.

For a Dairy-Free / Vegan Version: Use olive oil instead of butter, vegetable broth, and omit the cream. For extra creaminess without dairy, you can add one peeled and chopped Yukon Gold potato along with the zucchini in step 2. It will blend into the soup, making it naturally thick and creamy.

Add More Veggies: Feel free to add a chopped leek with the onion, or a cup of frozen peas during the last 2 minutes of simmering for a touch of sweetness and color.

A Little Spice: Add a pinch of red pepper flakes along with the garlic for a gentle, warming kick.

Herb Variations: While basil and dill are classic, mint (especially for a chilled version) or chives also work beautifully.

Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. If you plan to freeze it, it's best to add the cream after you thaw and reheat it.

Enjoy your delicious and versatile zucchini soup

Cold Mango Melon Soup

Cold Mango Melon Soup 

This refreshing mango melon soup is topped with zesty pickled cucumber and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.

I have never been particularly fond of cantaloupe.

My affection for fruit is profound. 

If I could live solely on rare steak and ripe summer fruits for the remainder of my days, I would seriously contemplate it; unless, of course, the only fruit available was cantaloupe.

In fact, it is not just cantaloupe that fails to appeal to me; honeydew also leaves me indifferent.

I believe the blame lies with the terribly unripe fruit cups found in hotels, airports, and convenience stores that have tarnished my perception of these unsuspecting melons. However, if it is orange or green (with watermelon being an exception) and round with a rind, I typically prefer to avoid it.

*This post is sponsored by Vital Proteins.

This refreshing mango melon soup is topped with zesty pickled cucumber and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.

Yet, every summer, I find myself reluctantly accepting their presence at some point and giving them another chance.

Most of the time, I end up disappointed.

This year, however, during an impromptu visit to my favorite local produce market, I discovered local cantaloupe priced at an incredible $0.99 each.

Not per pound, but each.

For less than a dollar, I thought there was no harm in attempting once more to alter my view of this ubiquitous summer fruit.

And you know what? This time, it genuinely exceeded my expectations.

In fact, I would even go so far as to say it was nearly enjoyable!

After happily consuming the modestly sized small one I initially purchased, I returned for more.

This time, I had a chilled melon soup in mind.

Chilled soups are among my favorite aspects of summer.

While gazpacho will always reign supreme, chilled fruit soups (such as cherry gazpacho and chilled strawberry soup) are incredibly refreshing on a hot summer day.

The blend of mango and cantaloupe in this chilled soup is, in my opinion, perfection.

The mango adds a level of sweetness that I find cantaloupe typically lacks, and together, they harmonize beautifully. 

With a hint of savory flavors, this dish is nearly the perfect light summer meal.

What is lacking? Protein.

This provided me with an excellent opportunity to incorporate one of my new favorite recipe enhancements, Vital Proteins collagen peptides, into the dish.

Vital Proteins collagen peptides offer a beneficial protein boost to this Mango Melon Soup with Pickled Cucumber. I believe collagen is experiencing a resurgence, as I am noticing its increasing presence in various foods, and for valid reasons.

Collagen is associated with supporting joint and bone health, promoting healthy skin, and most importantly for me, enhancing athletic performance by providing essential amino acids needed to replenish collagen reserves that are depleted through intense exercise.

Unlike gelatin, collagen dissolves in cold liquids, making it an ideal choice for this chilled soup.

It is entirely flavorless, allowing you to reap all the health benefits and additional protein while preserving the original flavor, texture, and consistency of whatever you incorporate it into. It’s a complete win-win.

With the added protein boost, the only element missing from this mango melon soup was a fun topping.

A bit of pickled cucumber (or you can substitute with pickled fennel), along with a skewer of toasted pine nuts and prosciutto, does the trick beautifully.

P.S. – This cucumber gazpacho and cold avocado soup are two other excellent summer recipes!

In fact, the prosciutto skewer, with all its salty cured meat goodness, might just be my favorite component.

Looking to intensify the mango flavor? Consider topping the soup with this mango habanero salsa instead!

This melon soup is essentially an upscale version of those melon, prosciutto, and mozzarella skewers – a fantastic summer appetizer as well!

Do you love this Mango Melon Soup with Pickled Cucumber recipe? 

Try this cantaloupe jalapeno lime agua fresca and this cucumber melon salad for additional refreshing ways to savor some cantaloupe this season!

And if you enjoy pickled items like the cucumber garnish in this soup, give pickled cranberries a try as well. They elevate sweet and tangy to an entirely new level!

Here’s to summer, a new opportunity!

Ingredients -

• 1 large Cantaloupe or Honeydew Melon, peeled, seeded, and roughly chopped
• 1 Mango, peeled, seeded and roughly chopped
• 1/2 cup Unsweetened Coconut Milk
• 3 tablespoons Honey
• 3 tablespoons Golden Rum (optional)
• Salt, to taste
• White Pepper, to taste

Garnish:

• 4 tablespoons Crème Fraîche
• Fresh Mint Leaves

INSTRUCTIONS 

 1. Add melon and mango to food processor and process until smooth. 

2. Strain fruit through mesh strainer into medium mixing bowl. 

3. Add coconut milk, honey, cinnamon, and rum. Whisk to combine. 

4. Season with sea salt and pepper. 

5. Cover soup. 

6. Refrigerate 2 to 4 hours. 

7. To serve, ladle into individual soup bowls and garnish with crème fraîche and mint leaves. Cool. Enjoy the Cold Mango Melon Soup recipes !!!

Cold Mango Melon Soup Video :

Barbecued Bean Soup

Barbecued Bean Soup

This bean soup with sausage is prepared in a barbecue style! Infused with barbecue sauce and garnished with cornbread croutons and crispy bacon, this soup is both hearty and delicious!

Colorado has experienced its share of beautiful days in recent weeks, but the weather is about to change.

Meteorologists are forecasting a weekend filled with snow.

Naturally, they have been known to be incorrect, yet predictably, the grocery store was bustling with people preparing for a heavy snowfall.

Experiencing a heavy snowfall is advantageous if you are in the mountains and ready to ski.

However, driving to the mountains while the snow is falling is not particularly enjoyable. Manservant had plans to ski this weekend, but I am uncertain if he will be able to do so.

In this case, my preparation entails having food stocked at home. I possess all the essentials and am ready to settle in.

Magazines await my attention, and all I require is for Manservant to chop some wood.

To be honest, I do not mind staying in.

For me, there is little that compares to spending the day in my pajamas, sitting beside a warm fire, and watching Manservant operate the snow blower through the window.

I assure you that I will have hot chocolate ready for him as he changes out of his wet clothes.

Thus, I suspect there may be several individuals across the country who are growing weary of this situation.

One thing I can guarantee is that you will not tire of this bean soup.

This bean soup featuring sausage is crafted in a barbecue style! Infused with barbecue sauce and topped with cornbread croutons and crispy bacon, this soup is both hearty and delightful!

Colorado has seen its fair share of beautiful days in recent weeks, but a change in the weather is imminent.

Meteorologists are predicting a weekend filled with snow.

Of course, they have been known to be mistaken, yet predictably, the grocery store was teeming with people preparing for a significant snowfall.

Experiencing a heavy snowfall is beneficial if you are in the mountains and ready to ski.

However, driving to the mountains while the snow is falling is not particularly enjoyable. Manservant had plans to ski this weekend, but I am uncertain if he will be able to do so.

In this scenario, my preparation involves having food stocked at home. I have all the essentials and am ready to settle in.

Magazines await my attention, and all I need is for Manservant to chop some wood.

To be honest, I do not mind staying in.

For me, there is little that compares to spending the day in my pajamas, sitting beside a warm fire, and watching Manservant operate the snow blower through the window.

I assure you that I will have hot chocolate ready for him as he changes out of his wet clothes.

Thus, I suspect there may be several individuals across the country who are growing weary of this situation.

One thing I can guarantee is that you will not tire of this bean soup.

This bean soup with sausage is prepared using ground sausage but can easily be made with sliced links.

It can also be made with any ground meat of your choice or even another type of sausage.

Begin by sautéing the sausage and then adding onion and garlic.

Stir in barbecue sauce, Worcestershire sauce, maple syrup, and a bit of chopped chipotle, which adds some heat and also a touch of smokiness.

Ingredients -

• 1 pound Great Northern Beans, soaked overnight, drained and rinsed
• 3/4 cup chopped Onion
• 1/8 teaspoon Fresh Ground Black Pepper
• 1-1/2 to 2 pounds Beef Short Ribs
• 6 cups Water
• 2 teaspoons Salt, or to taste
• 1 cup Barbecue Sauce

INSTRUCTIONS

1. Add re-hydrated beans, chopped onion, fresh ground black pepper, beef short ribs, and water to slow cooker.
2. Cook on LOW for 12-14 hours.
3. Remove the beef short ribs from the slow cooker.
4. Trim the meat off the ribs, and return meat to the slow cooker. Discard bones, or save for making beef stock.
5. Season soup with salt.
6. Stir in barbecue sauce.
7. Continue cooking on HIGH for half an hour.

Baked Potato Soup

Baked Potato Soup

Ingredients

• 5 Baking Potatoes
• 2 cups Water
• 1 quart Milk
• 1/2 cup Celery
• 1/4 cup Butter
• 1/2 cup Sour Cream
• 1/3 cup Bacon, cooked and crumbled
• 1/3 cup Green Onion, chopped
• 2 cups Sharp Cheddar Cheese, shredded
• 1 tablespoon Fresh Parsley or Dill, chopped
• Salt and Pepper, to taste

INSTRUCTIONS

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice
down the center and scoop the pulp out of each potato and add to celery and water. Add milk. Butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top.

You may also add chives (from the top of the green onions), bacon pieces and sour cream. The soup recipe is ready to serve...nice ! Enjoy the soup hot !

Baked Potato Soup Video :

Cold Cucumber and Yogurt Soup

Cold Cucumber and Yogurt Soup 

Of course! This is a wonderfully refreshing and simple soup, perfect for a hot day. It's found in many cuisines, from Turkish cacık and Greek tzatziki (when served thinner) to Persian mast-o-khiar.

This recipe focuses on a classic, creamy, and herbaceous version that is easy to make and incredibly satisfying.

Classic Cold Cucumber and Yogurt Soup

This soup is all about using fresh, high-quality ingredients. The key steps are properly preparing the cucumber to avoid a watery soup and letting it chill long enough for the flavors to meld beautifully.

Yields: 4-6 servings

Prep time: 15 minutes

Chill time: At least 2 hours

Ingredients

• 1 large English cucumber (or 2 Persian cucumbers), about 12-14 inches long
• 1 tsp kosher salt, plus more to taste
• 2 cups plain full-fat Greek yogurt (5% fat or higher is best for creaminess)
• 2 cloves garlic, minced or grated on a microplane
• 1 tbsp fresh lemon juice or white wine vinegar
• 2 tbsp fresh dill, finely chopped (plus more for garnish)
• 1 tbsp fresh mint, finely chopped (optional, but recommended)
• ½ to 1 cup cold water or ice-cold buttermilk, to thin
• Freshly ground black pepper, to taste
• Extra virgin olive oil, for drizzling
• Garnish options: a sprinkle of paprika or sumac, a few small cucumber dice, toasted walnuts.

Instructions

Prepare the Cucumber: Wash the cucumber. There's no need to peel an English cucumber as the skin is thin and adds color. Grate the cucumber on the large holes of a box grater into a colander set over a bowl.

Remove Excess Water: Sprinkle the grated cucumber with 1 teaspoon of salt and toss to combine. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of water. Now, gather the cucumber in your hands (or in a clean cheesecloth or nut milk bag) and squeeze firmly over the sink until you've removed as much liquid as possible. This is the most important step for a creamy, not watery, soup.

Combine the Base: In a large bowl, whisk together the Greek yogurt, minced garlic, lemon juice (or vinegar), chopped dill, and chopped mint (if using) until smooth and well combined.

Add the Cucumber: Stir the squeezed, grated cucumber into the yogurt mixture.

Thin the Soup: Gradually whisk in the cold water (or buttermilk), starting with ½ cup, until the soup reaches your desired consistency. It should be pourable, like a thin pancake batter. Add more liquid if needed.

Chill Thoroughly: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This step is crucial. It allows the flavors of the garlic and herbs to mellow and infuse the yogurt.

Final Seasoning and Serve: Once fully chilled, give the soup a good stir. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if needed. The flavors will be more muted when cold, so don't be shy.

Garnish and Enjoy: Ladle the cold soup into bowls. Drizzle each serving with a good swirl of extra virgin olive oil and a sprinkle of fresh dill. Add a pinch of paprika or sumac for a touch of color and warmth, if you like.

Tips for Success

Use Full-Fat Yogurt: Low-fat or non-fat yogurt can result in a thin, sour-tasting soup. Full-fat Greek yogurt provides the best creamy texture and rich flavor.

Don't Skip Squeezing: Reiterating this because it's key! Squeezing the water out of the cucumber prevents your soup from becoming diluted and bland.

Grate the Garlic: Using a microplane to grate the garlic creates a smooth paste that incorporates seamlessly into the soup, avoiding any harsh, raw bites.

Make-Ahead: This soup is a fantastic make-ahead dish. It actually tastes better the next day. Just keep it refrigerated and give it a good stir before serving.

Variations to Try

Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the yogurt base.

More Herbs: Feel free to add other soft herbs like fresh parsley, chives, or even a little cilantro.

Add a Savory Note: A pinch of ground cumin or a very finely minced shallot can add a lovely depth of flavor.

For a Little Crunch: Top with toasted, chopped walnuts, pistachios, or even sunflower seeds for a contrasting texture.

Use Buttermilk: Substituting all or part of the water with cold buttermilk will give the soup an even more pronounced tangy flavor.

Enjoy this delicious and cooling taste of summer

Cold Cucumber and Yogurt Soup Video :

Barbecued Bean Soup

Barbecued Bean Soup 

Of course! Barbecued Bean Soup is a fantastic, hearty dish that takes all the sweet, smoky, and tangy flavors of classic baked beans and turns them into a satisfying, spoonable meal. It's perfect for a chilly evening and a great way to use up leftover barbecue.

This recipe is designed to be a complete meal in a bowl, but it's also incredibly flexible.

Hearty Barbecued Bean Soup

This soup is rich, smoky, and deeply flavorful. The secret is building layers of flavor just like you would for a pot of chili or a batch of baked beans, then adding enough broth to turn it into a soup.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 35-40 minutes

Ingredients

• 1 tbsp olive oil or vegetable oil
• 1 lb ground beef (or ground turkey/pork)
• 1 large yellow onion, chopped
• 1 green or red bell pepper, chopped (optional)
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can navy beans, rinsed and drained
• 4 cups beef or chicken broth
• 1 cup ketchup
• ½ cup water
• ¼ cup apple cider vinegar
• 3 tbsp brown sugar (or molasses for a deeper flavor)
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp smoked paprika
• 1 tsp liquid smoke (optional, for a more intense smoke flavor)
• ½ tsp black pepper
• Salt to taste (start with ½ tsp, as beans and broth are salty)

Instructions

Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over. Drain off most of the excess fat, leaving about a tablespoon in the pot.

Sauté the Aromatics: Add the chopped onion and bell pepper (if using) to the pot. Sauté for 5-7 minutes, until the onion has softened and become translucent. Stir in the minced garlic and cook for another minute until fragrant.

Deglaze the Pot: Pour in about ½ cup of the broth and use your spoon to scrape up any browned bits from the bottom of the pot. This is where a ton of flavor is!

Combine the Soup Base: Add the remaining broth, ketchup, water, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, liquid smoke (if using), and black pepper. Stir everything together until well combined.

Add the Beans: Add all four rinsed and drained cans of beans to the pot. Stir gently to combine.

Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together. For an even better flavor, simmer for 45-60 minutes.

Final Seasoning: After simmering, taste the soup and adjust the seasoning. You might need more salt, a pinch more sugar for sweetness, or another dash of vinegar for tang. Remember, the flavors will be more muted when hot, so don't be afraid to season boldly.

Serve: Ladle the hot soup into bowls and add your favorite toppings.

Tips for Success

On the Beans: Using a mix of beans creates a wonderful variety of textures and colors. If you only have two or three types, that's perfectly fine. Just make sure to rinse and drain them well to remove excess sodium and starch.

For a Thicker Soup: If you prefer a thicker, chili-like consistency, you can use an immersion blender to briefly pulse the soup 3-4 times. This will break down some of the beans and create a creamier base while still leaving plenty of texture.

The Flavor is a Balancing Act: Barbecue is a balance of sweet, tangy, and smoky. Taste your soup before serving and adjust to your preference. More brown sugar for sweetness? More vinegar for tang? More smoked paprika for smoke? Make it your own!

Make-Ahead Friendly: This soup is even better the next day! The flavors continue to develop overnight. Store it in an airtight container in the refrigerator for up to 4 days.

Variations & Add-Ins

Use Bacon: Cook 4-6 slices of chopped bacon until crisp. Remove the bacon, then use the rendered fat to sauté the aromatics. Add the crispy bacon back in at the end.

Use Leftover Pulled Pork or Brisket: This is a game-changer. Stir in 1-2 cups of chopped, leftover smoked meat during the last 10 minutes of simmering to heat through.

Add Some Heat: Include a diced jalapeño with the onions, or add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.

Vegetarian Version: Simply omit the ground beef. You can add an extra can of beans or a cup of corn or mushrooms for more substance. Use vegetable broth.

Add Other Veggies: A cup of frozen corn or some chopped mushrooms can be added along with the beans.

Serving Suggestions

This soup is a meal on its own, but it's even better with:

A slice of warm cornbread for dipping.

A dollop of sour cream or Greek yogurt.

Shredded sharp cheddar cheese.

Freshly chopped scallions or chives.

Pickled jalapeños or fresh sliced jalapeño.

Enjoy this wonderfully comforting and flavorful soup

Barbecued Bean Soup Video: