10 Can Soup Recipe with Ground Beef: One-Pot Heartiness With Pantry Staples

This 10-can soup recipe with ground beef transforms pantry staples into a rich, hearty meal that feeds a crowd without the fuss. The beauty lies in its simplicity—10 cans of beans, tomatoes, and broth combine with seasoned ground beef to create a deeply satisfying one-pot wonder. I developed this recipe during a particularly busy week when I needed a nourishing dinner that required minimal prep but maximum flavor.

The magic happens in the slow simmer, where flavors meld into a harmonious blend of smoky, savory, and slightly sweet notes. The ground beef browns first, locking in rich flavors that infuse the broth, while the beans and tomatoes add texture and depth. This isn’t just a soup—it’s a complete meal in a bowl, packed with protein and fiber to keep everyone full and satisfied.

What you’ll end up with is a steaming pot of soup with tender beef, soft beans, and a velvety broth that clings to every spoonful. The best part? It’s ready in just 45 minutes, with almost no active time required. Perfect for chilly evenings or when you’re craving comfort food without the effort, this recipe proves that hearty meals don’t have to be complicated.

Serve with crusty bread or over rice to soak up every last drop of that flavorful broth. Here’s how to make it—simple, satisfying, and foolproof.

Ingredients for 10 can soup recipe with ground beef

Ten cans plus a handful of pantry staples—this soup is all about convenience with maximum flavor.

The ground beef is the star here. 80/20 fat ratio keeps it juicy while browning—don't drain the fat, that's flavor gold. I grab mine in the meat section at Walmart or Trader Joe's for consistency. If you're using pre-ground, check the label for fat content. The cans? Store-brand beans and tomatoes work just as well as name brands—no need to splurge. Fire-roasted diced tomatoes add that smoky depth without extra effort. For the broth, Swanson or Kettle & Fire are my go-tos, but any low-sodium option will do.

No beef broth? Chicken broth plus 1 tbsp Worcestershire sauce gets you close. Short on beans? Swap one can of kidney beans for one can of pinto beans—they've got a similar texture. Fresh oregano? Use one-third the amount of dried. The bouillon cube is non-negotiable for that umami punch, but if you're avoiding it, 1 tsp soy sauce plus 1 tsp sugar mimics the flavor. For the tomato paste, those little squeeze tubes at Trader Joe's are perfect—they last forever and you won't waste half a can.

This soup tastes even better the next day, so double the batch if you're feeding a crowd. Keeps in the fridge for 5 days or freezes for 3 months. I portion mine into mason jars for easy lunches—just grab and heat. The broth thickens as it cools, so add a splash of water when reheating. Leftovers? Perfect for soup sandwiches or as a base for beef and bean tacos the next night.

Step-by-step instructions for 10 can soup with ground beef

This hearty soup comes together in one pot with ingredients you likely already have.

Heat the 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 pounds ground beef and break it apart with a wooden spoon. Cook until the beef loses its raw color and is deep brown, about 5-6 minutes.

Real talk: don't rush this step. You want that beef to brown nicely so it adds rich flavor to the soup. If it starts to stick, just let it be for a minute—it'll release. Once browned, use a slotted spoon to transfer the beef to a plate, leaving all the juices and browned bits in the pot. Those bits are flavor gold.

In the same pot, add the diced onion and cook over medium heat for 5 minutes until softened and translucent. Stir in the minced garlic cloves and cook for another 30 seconds until fragrant.

Here's the thing—garlic burns fast, so keep an eye on it. You want that sweet, nutty aroma, not bitter smoke. If your kitchen starts smelling like a fire alarm, you've gone too far. Once the garlic is golden but not brown, it's perfect.

Stir in the 0.5 cup tomato paste and cook for 1 minute to deepen its flavor. Add the 2 cans diced tomatoes (with juices), 2 cans beef broth, 2 cans kidney beans, 2 cans black beans, and the 2 chicken bouillon cubes (dissolved in 1 cup hot water).

Give everything a good stir to combine. The beans and tomatoes will start releasing their juices immediately. This is where the magic happens—all those pantry staples coming together. Don't worry if it looks a little watery at first; it'll thicken up as it simmers.

Add the 1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, and 2 bay leaves to the pot. Return the browned ground beef to the pot and stir to combine. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes.

This is the moment that matters: let it bubble gently. You're looking for flavors to meld together. Stir occasionally to prevent sticking, and if the soup gets too thick, add a splash of water. The bay leaves will infuse their earthy flavor, so don't forget to remove them before serving.

Taste the soup and adjust seasoning if needed. You might need a little more salt or pepper to taste. Remove the 2 bay leaves and discard them. Ladle the soup into bowls and serve hot with crusty bread or over rice.

This soup tastes even better the next day, so don't hesitate to make extra. The flavors deepen as it sits, and the beans get even more tender. Leftovers keep well in the fridge for 4-5 days or can be frozen for up to 3 months. Enjoy your one-pot pantry masterpiece!

Essential equipment for this dish

Dutch Oven Essentials

A large Dutch oven is my go-to pot for this recipe—it holds all the ingredients comfortably while allowing even heat distribution. I swear by the Lodge 5.5-quart Dutch oven for its durable cast iron that retains heat beautifully and prevents scorching. If you don’t own one, a heavy-bottomed stainless steel pot (like All-Clad) works too—just avoid thin, cheap aluminum that warps under heat. 🔥

Slotted Spoon Must-Have

You’ll need a long-handled slotted spoon to remove the browned beef without losing those flavorful juices. My favorite is the OXO Good Grips 12-inch—it’s sturdy, has a comfortable handle, and the wide slots let broth drain easily. Avoid flimsy plastic spoons; they bend under the weight of wet beans and broth.

Wooden Spoon for Stirring

A wooden spoon is non-negotiable for stirring this soup. I keep a 12-inch hickory spoon (like the Lodge Wooden Spoon) in my kitchen—it’s heat-resistant and won’t scratch your Dutch oven. Wood also helps scrape up those delicious browned bits from the bottom, ensuring maximum flavor. Never use metal—it can react with acidic ingredients like tomatoes.

Measuring Cups & Spoons

Precision matters with spices and liquids, so invest in a set of stainless steel measuring cups (like OXO Good Grips) and spoons. The 1/4-cup measure is especially useful for the tomato paste, and the 1/8-teaspoon helps with exact spice adjustments. Avoid glass measures—they’re prone to breaking when dropped.

Knife & Cutting Board

For dicing the onion and mincing garlic, a sharp 8-inch chef’s knife (like Wüsthof) is a game-changer. Pair it with a cutting board—I prefer bamboo for its gentle surface that won’t dull blades. If you’re new to knife skills, practice the claw grip to keep fingers safe while chopping.

Lid for Simmering

While the soup simmers uncovered, having a fitting lid is crucial for other steps. The Lodge Dutch oven lid fits perfectly, but if yours doesn’t, a heatproof glass lid (like Pyrex) works too. Avoid plastic—it can melt or warp under high heat. Pro tip: Place a silicon lid handle cover on your lid to prevent burns when carrying the hot pot. ✨

Frequently asked questions