Creamy Beef & White Bean Soup makes an ideal cozy meal for chilly days. This satisfying and wholesome recipe blends the rich, savory taste of lean ground beef with the smooth texture of coconut milk, nourishing white beans, and soft, flavorful vegetables.
Why You’ll Love This Creamy Beef & White Bean Soup
This soup brings together rich, comforting flavors with healthy ingredients that make it suitable for a variety of dietary needs. The creamy coconut milk adds a velvety texture, while white beans and beef provide plenty of protein and fiber. It’s filling, wholesome, and made in just one pot—which means less cleanup and more time to relax. Plus, it’s easy to freeze for future meals.
Ingredients
- 1 lb lean ground beef
- 1 sweet onion, finely diced
- 3 carrots, thinly sliced
- 4 garlic cloves, minced or crushed
- 2 teaspoons dried thyme
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons arrowroot powder, cornstarch, or gluten-free flour
- 1 cup unsweetened canned coconut milk (or milk of your choice)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 medium white or sweet potatoes, diced small
- 6 cups bone broth
- Optional: chopped fresh parsley and red pepper flakes for garnish
Step-by-Step: How to Make Creamy Beef & White Bean Soup
- In a large stockpot or Dutch oven, cook the ground beef over medium heat, breaking it apart with a wooden spoon until browned. Drain off any excess fat.
- Stir in the diced onion, carrots, garlic, and thyme. Season lightly with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.
- In a small bowl, whisk together the coconut milk and arrowroot powder until completely smooth and well combined.
- Add the cannellini beans, diced potatoes, and bone broth to the pot. Stir everything together and bring to a gentle boil.
- Reduce the heat and let the soup simmer uncovered for 20 minutes, or until the vegetables are tender.
- Stir in the coconut milk mixture and allow the soup to simmer for another 10 minutes to thicken and enhance the flavors.
- Adjust seasoning to taste. If desired, garnish with parsley and red pepper flakes before serving.
- Serve warm and savor the creamy, comforting flavors!
Helpful Tips
- Use sweet potatoes for a slightly sweeter flavor profile.
- Make it spicier by adding chili powder or cayenne pepper.
- Use pre-chopped or frozen vegetables to cut down on prep time.
- For a thicker consistency, mash a few beans or potatoes directly in the pot before adding the milk mixture.
- Fresh herbs like rosemary or basil can enhance the flavor profile.
Substitutions And Variations
- Meat: Swap beef with ground turkey or chicken for a leaner option.
- Beans: Replace cannellini beans with navy beans or great northern beans.
- Milk: Use almond milk, oat milk, or regular dairy milk based on your dietary preference.
- Potatoes: White potatoes give a more neutral taste, while sweet potatoes add a sweet depth.
- Vegetables: Add spinach, kale, or zucchini for an extra nutrient boost.
Storage Instructions
Let the soup cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. For extended storage, freeze in freezer-safe containers or zip-top bags for up to 3 months.
Nutritional Information
(Approximate values per serving)
- Calories: 320
- Protein: 22g
- Carbohydrates: 26g
- Fiber: 6g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 620mg
- Sugar: 4g
Serving Suggestions
- Serve with a crusty slice of sourdough or gluten-free bread.
- Pair with a light green salad for a complete meal.
- Top with shredded cheese or a dollop of Greek yogurt if dairy is not an issue.
- Serve in bread bowls for a fun presentation at gatherings.
Frequently Asked Questions About Creamy Beef & White Bean Soup
Can I make this in a slow cooker? Yes! Brown the beef first, then add all ingredients (except the coconut milk mixture) to the slow cooker. Cook on low for 6–8 hours. Stir in the milk mixture during the last 30 minutes.
Can I freeze this soup? Absolutely. This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Can I make it dairy-free? It already is! The coconut milk gives it creaminess without dairy. Feel free to use another non-dairy milk of your choice.
Is it gluten-free? Yes, if you use arrowroot or a certified gluten-free flour.
Can I add other veggies? Definitely. Feel free to toss in spinach, corn, or even bell peppers for added variety.
Conclusion
Thank you so much for stopping by and giving this Creamy Beef & White Bean Soup a try. It’s one of those recipes that brings both comfort and nourishment in every bowl. I personally love how the coconut milk creates such a rich texture while keeping the dish dairy-free. Whether you’re enjoying it with family on a chilly evening or saving leftovers for a quick lunch, this soup never disappoints. I hope it becomes a new favorite in your kitchen. Happy cooking, and thank you for being part of our cozy food-loving community!
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Creamy Beef & White Bean Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy Beef & White Bean Soup is a cozy, protein-rich, one-pot meal made with lean beef, white beans, and coconut milk. It’s dairy-free, gluten-free, and full of flavor.
Ingredients
1 lb lean ground beef
1 sweet onion, finely diced
3 carrots, thinly sliced
4 garlic cloves, minced
2 tsp dried thyme
Sea salt & ground black pepper, to taste
2 tbsp arrowroot powder (or cornstarch/gluten-free flour)
1 cup unsweetened canned coconut milk (or milk of choice)
1 (15 oz) can cannellini beans, rinsed
4 medium white or sweet potatoes, diced
6 cups bone broth
Optional: fresh parsley, red pepper flakes
Instructions
- In a large stockpot or Dutch oven, cook the ground beef over medium heat, breaking it apart with a wooden spoon until browned. Drain off any excess fat.
- Stir in the diced onion, carrots, garlic, and thyme. Season lightly with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.
- In a small bowl, whisk together the coconut milk and arrowroot powder until completely smooth and well combined.
- Add the cannellini beans, diced potatoes, and bone broth to the pot. Stir everything together and bring to a gentle boil.
- Reduce the heat and let the soup simmer uncovered for 20 minutes, or until the vegetables are tender.
- Stir in the coconut milk mixture and allow the soup to simmer for another 10 minutes to thicken and enhance the flavors.
- Adjust seasoning to taste. If desired, garnish with parsley and red pepper flakes before serving.
- Serve warm and savor the creamy, comforting flavors!
Notes
This soup is naturally dairy-free and gluten-free. Easily substitute ground turkey, different beans, or plant-based milk. Perfect for freezing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 320
- Sugar: 4g
- Carbohydrates: 26g
- Protein: 22g