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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Here's a hearty beef soup that's loaded with beans, beef and vegetables. Add cornmuffins to it and/or a salad. It's a meal all in itself. The Meat always gives it that extra something! Ingredients:
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 flavored broth (from 32-ounce carton) |
1 cup dry white wine or beef flavored broth |
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves |
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 |
Directions:
1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
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.
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