Beefy Bean Soup
Got soup? Here's a hearty beef soup that's loaded with beans
and vegetables. It's a meal all in itself.
Prep: 20 min Cook: 1 hr 30 min
1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups beef broth
1 cup dry white wine or beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans,
rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
1. Heat oil in Dutch oven over medium-high heat. Cook beef and
onion in oil about 15 minutes, stirring frequently, until beef
2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to
boiling; reduce heat. Cover and simmer about 45 minutes,
stirring occasionally, until beef is almost tender.
3. Stir in beans, carrots and celery. Cover and simmer about
30 minutes, stirring occasionally, until vegetables are tender.
Remove bay leaf. Sprinkle with parsley and bacon.
Makes 8 servings
Nutritional Info Per 1 Serving:
Calories 210 (Calories from Fat 65); Fat 7g (Saturated 2g);
Cholesterol 25mg; Sodium 670mg; Potassium 860mg;
Carbohydrate 27g (Dietary Fiber 8g); Protein 19g
Diet Exchanges: 1 Starch; 2 Very Lean Meat; 2 Vegetable
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.