Sirloin Burger And Navy Bean Soup |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 4 |
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This is my winning entry to the Progresso soup cooking competition back in about 1998/1999. Ingredients:
1/2 pound dried navy beans, picked and washed |
4 cups water |
1 lb ground sirloin or ground beef |
2 cloves of garlic, minced |
2 cups beef broth, boiling |
2 large carrots, sliced 1/2” thick |
2 ribs celery, sliced 1/4” thick |
1 medium onion, chopped |
1 14.5-ounce can tomatoes, diced, with juice |
1 bay leaf |
1/2 teaspoon dried thyme leaves |
6 whole peppercorns |
1/4 cup fresh parsley, chopped |
salt and pepper to taste |
Directions:
1. Place beans in a deep sauce pan with 4 cups of water. Over medium-high heat, bring to a boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Cover and let stand for at least 1 hour. (or soak over night)
2. Sauté ground beef over medium-high heat, with minced garlic, till browned. Trying not to break up the meat in to overly small pieces. You want to maintain nice meaty chunks for the soup.
3. Transfer beans and liquid into a crockpot. Add browned beef to crockpot. Then add the boiling hot broth, carrots, celery, onion, and tomatoes with juice, bay leaf, thyme, and peppercorns. Cover and cook on high for 5 hours, or until the beans are done.
4. Stir in parsley, salt and pepper to taste. Remove bay leaf and peppercorns (if desired). Heat for 15 more minutes and serve.
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