Soups & Stews
This beef and hominy soup recipe delivers the kind of hearty comfort that transforms a simple weeknight into a celebration. The deep, smoky flavor from crispy bacon meets tender beef and creamy hominy, creating a bowl that's rich yet balanced—no heavy cream needed.
I developed this version after years of testing, ensuring every ingredient plays its part without overpowering the others.
The secret lies in proper beef browning and slow simmering, which builds layers of flavor while keeping the hominy tender and the broth deeply satisfying. Unlike many recipes that rely on canned hominy or shortcuts, this version starts with fresh ingredients and traditional techniques for authentic taste.
The bacon adds a satisfying crunch that elevates the soup from ordinary to extraordinary.
What you'll end up with is a steaming bowl of soup where each bite delivers perfectly tender beef, creamy hominy, and smoky bacon—all in a broth that's rich but not heavy. The right balance of saltiness, acidity, and smokiness makes this soup irresistibly comforting yet sophisticated enough for company.
Ready in about 2 hours (or 45 minutes with a pressure cooker), it's the kind of meal that feels like a hug in a bowl.
Perfect for chilly evenings or when you need a nourishing meal, this soup keeps well for days and tastes even better the next day as flavors meld. Serve with crusty bread to soak up every last drop of that flavorful broth. Let's get started!
Ingredients for beef and hominy soup
Pantry staples meet smoky bacon and tender beef for a soup that tastes like a hug.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Thick-Cut Bacon 🥓 | 8 oz | Smoked or unsmoked preferred |
| Canned Hominy 🌽 | 2 cups | Drained and rinsed well |
| Yellow Onion 🧅 | 1 whole | Diced, about 1.5 cups |
| Carrots 🥕 | 3 medium | Peeled and sliced into rounds |
| Garlic Cloves 🧄 | 4 cloves | Minced, about 1 tbsp |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🌿 | 2 whole | For deep flavor infusion |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich depth of flavor |
| Cumin 🌶️ | 1 tsp | Ground, for earthy warmth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lemon Juice 🍋 | 1 tbsp | Brightens flavors |
The beef is non-negotiable here—chuck roast stays tender while building deep flavor. Grab it from the butcher counter if possible, or look for pre-cut cubes at Costco or Walmart. Bacon matters too: thick-cut holds its shape better for that satisfying crunch. Oscar Mayer or Applewood-smoked are my go-tos, but any quality bacon works. For hominy, Goya or Maseca are the brands I trust—none of that mushy canned corn substitute stuff. The carrots should be firm and vibrant—organic ones from the store's produce section stay sweeter longer.
No thick-cut bacon? Regular bacon cut into strips works, but it'll get softer faster. Out of thyme? Dried oregano at half the amount gets you close. The tomato paste can be swapped for 1/2 cup crushed tomatoes if you're in a pinch, but trust me on the paste—it's what gives this soup that rich, concentrated flavor. For the broth, low-sodium is key (you'll adjust salt anyway), and Kitchen Basics or Pacific Foods are my top picks. The cumin? Non-negotiable—it's what makes this taste authentically smoky and earthy.
Bacon keeps best in the fridge for 5 days if unopened, but once cooked, use it within 3 days for that perfect crunch. Hominy can be stored in its can in the pantry for up to a year, but once opened, transfer it to the fridge. The cooked soup reheats beautifully—just warm it gently on the stove, stirring occasionally. Portion into containers for easy lunches, and it'll keep for 4-5 days in the fridge or 3 months frozen. The flavors only get better with time, so make extra.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this soup because it’s literally dump-and-go after the bacon renders. Toss in the chuck roast, onions, and carrots—no chopping like some fussy stews—and let the slow simmer do the work. The hominy just melts into the broth, so you’re left with zero extra pots or pans.
- Smoky-Sweet Crunch: That crispy bacon fat? Absolute gold. It coats every bite of tender beef and hominy with a salty, smoky punch, while the onions caramelize just enough to add a deep, sweet backbone. The chuck roast falls apart so easily, you’ll forget how simple the ingredients actually are.
- Leftovers That Shine: Between us, this soup only gets better the next day. The flavors meld into this rich, hearty broth that’s perfect for lunches or freezing for those nights when you’d rather not cook. I’ve reheated portions for weeks—no one’s ever complained, and honestly, neither have I.
- Budget-Friendly Feast: You’re getting a full meal for pennies. A chuck roast stretches across multiple servings, the bacon adds richness without breaking the bank, and canned hominy? It’s a pantry staple that cuts costs while keeping things satisfying. This is the kind of recipe that makes grocery day feel like a win.
Step-by-step instructions for beef and hominy soup
Here's how to build a rich, smoky soup with tender beef and sweet hominy—every step matters.
Brown the Bacon and Beef for Deep Flavor
Cut the 1.5 lb Beef Chuck Roast into 1-inch cubes and set aside. In a large Dutch oven, cook the 8 oz Thick-Cut Bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the fat in the pot.
Add the beef cubes to the bacon fat and sear them in batches for 2-3 minutes per side until deeply browned. This step builds the soup's foundation—don't rush it. The meat should release easily from the pot when done. Once all beef is browned, transfer it to a plate.
Sauté Vegetables and Build the Base
In the same Dutch oven, add the diced 1 whole Yellow Onion and cook for 3-4 minutes until softened. Stir in the 3 medium Carrots (sliced into rounds) and the 4 cloves Garlic Cloves (minced). Cook for another 2 minutes until the carrots begin to soften and the garlic releases its aroma.
Add the 2 tbsp Tomato Paste and stir well to coat the vegetables. Pour in the 6 cups Chicken Broth and scrape up any browned bits from the bottom of the pot—this adds rich flavor. Bring the mixture to a simmer and add the 2 whole Bay Leaves and 1 tsp Dried Thyme. Let it simmer for 5 minutes to infuse the broth with aromatics.
Add Beef, Hominy, and Spices
Return the browned beef to the pot along with any accumulated juices. Stir in the 2 cups Canned Hominy (drained and rinsed), 1 tsp Cumin, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Bring the soup back to a gentle boil, then reduce the heat to low and let it simmer uncovered for 1 hour 15 minutes. This slow cook ensures the beef becomes fork-tender.
Check the seasoning halfway through and adjust with more salt if needed. The hominy should soften slightly, but it doesn’t need to break down completely. Stir occasionally to prevent the bottom from sticking.
Finish with Lemon Juice and Crispy Bacon
Once the beef is tender (it should easily pull apart with a fork), stir in the 1 tbsp Lemon Juice. This brightens the flavors and balances the richness of the soup. Taste and adjust the seasoning one last time—you want a perfect harmony of smoky, savory, and slightly tangy notes.
Crush about half of the crispy bacon with the back of a fork and sprinkle it over the soup. Ladle the soup into bowls, garnishing each serving with the remaining whole bacon pieces. Serve immediately with crusty bread to soak up every last drop of that hearty broth.
Pro Tips For Making Beef And Hominy Soup
- Brown the Bacon First: I learned this the hard way—skipping this step means you’ll end up with a soup that tastes like it’s missing something. Cook the thick-cut bacon until it’s crispy and the fat pools in the pot. That fat is liquid gold for searing the onions and beef later, so don’t rush it.
- Cut Beef Against the Grain: After burning three batches of tough chuck roast, I finally figured out the fix: slice it against the grain before adding it to the pot. The meat stays tender longer, and you won’t end up with chewy chunks in an otherwise perfect soup.
- Drain and Rinse the Hominy: Sounds weird, but it works—drain the canned hominy and give it a quick rinse under cold water. The brine in canned hominy can make the soup taste overly salty or metallic, and this step cuts through that fast.
- Simmer Low and Slow: This isn’t the prettiest method, but it’s the tastiest. Once everything’s in the pot, keep the heat at a gentle simmer—no boiling. High heat turns the carrots mushy and the beef dry, and you’ll end up with a watery mess instead of rich, hearty soup.
Storing and reheating your beef and hominy soup
Refrigerator Storage
Let your soup cool to room temperature for no more than 2 hours before transferring it to airtight containers—I swear by Glasslock containers for their snug seals. Store it in the fridge at 40°F or below for up to 4-5 days.
The flavors actually deepen overnight as the spices meld together beautifully. For best texture, press plastic wrap directly on the surface before sealing to prevent a skin from forming. 🥣
Freezer Storage
For longer storage, portion the soup into quart-sized freezer bags or glass containers (leave 1-inch headspace for expansion). Seal tightly and label with the date—this soup keeps its quality for up to 3 months.
When ready to eat, thaw overnight in the fridge or use the microwave's defrost setting. I love freezing extra portions for quick lunches during busy weeks. ❄️
Stovetop Reheating
My preferred method is stovetop reheating because it preserves the best texture. Transfer the soup to a pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. Add 2-3 tablespoons of water or broth if it looks too thick.
Taste and adjust seasoning—you might need a pinch more salt after reheating. The gentle heat helps restore that perfect smoky-bacon aroma. 🔥
Microwave Reheating
For quick reheating, transfer soup to a microwave-safe bowl and cover with a microwave-safe lid or damp paper towel. Heat on 50% power in 2-minute intervals, stirring between each, until heated through (165°F internal temperature).
The damp cover prevents drying out. I find this works best for single servings—just add a splash of water if needed. 💫
Reviving Texture
If your reheated soup seems too thick, stir in 1-2 tablespoons of water or broth to restore the perfect consistency. For extra richness, add a pat of butter or a splash of milk.
The crispy bacon will soften slightly when reheated, so I always add fresh bacon bits on top when serving—it makes all the difference in that satisfying crunch. 🥓
Make-Ahead Tips
Double the recipe and freeze half for future meals—this soup tastes even better the second day! For meal prep, store components separately: cook the beef and hominy separately, then combine when reheating.
This gives you flexibility to adjust portions and flavors when needed. The bacon can be cooked fresh when serving for maximum crunch. 💡
Nutrition facts
Frequently asked questions
Can I substitute canned hominy with fresh corn?
You can try, but it won't be the same! Fresh corn kernels will break down too much during the long simmer, losing their texture. If you must, use 1 cup frozen corn instead of hominy—it holds up better but won't have that creamy, hominy-like bite. The soup will still taste great, just slightly different.
Why does my beef turn out tough instead of tender?
This usually happens when the beef isn't browned properly or the soup doesn't simmer long enough. Always sear the beef until deeply browned first—this builds flavor and helps tenderize. Then simmer uncovered for the full 1 hour 15 minutes (or until fork-tender). If using a pressure cooker, cook on high pressure for 45 minutes instead.
Can I make this soup in a slow cooker?
Brown the beef and bacon first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The long cook time makes the beef melt-in-your-mouth tender. Just add the lemon juice and bacon at the end—it won't crisp up in the slow cooker.
What's the best way to make it vegetarian?
Swap the beef for 1 lb extra-firm tofu (pressed and cubed) or 1.5 lbs mushrooms (like portobello or cremini). Use vegetable broth instead of chicken broth, and add 1 tbsp soy sauce or 1 tsp smoked paprika for depth. The bacon can stay as a garnish or be replaced with crispy chickpeas.
How do I know when the beef is fully cooked?
The beef should easily pull apart with a fork and reach an internal temperature of 165°F. For best results, use a meat thermometer—insert it into the thickest piece. If it's still tough, let it simmer uncovered for another 15-20 minutes. The broth will become more flavorful as it cooks longer.