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Gluten-Free Beefy Bean Soup

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By Betty Crocker Kitchens
Updated Jan 24, 2013
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Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Gluten-Free Beefy Bean Soup

  • Prep Time 20 min
  • Total 1 hr 50 min
  • Servings 8
  • Ingredients 13
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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 Progresso™ beef broth (from 32-ounce carton)
  • 1 cup dry white wine or Progresso™ beef 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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

210 Calories
7 g Total Fat
19 g Protein
27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
25 mg
Sodium
670 mg
Potassium
860 mg
Total Carbohydrate
27 g
Dietary Fiber
8 g
Protein
19 g
% Daily Value*:
Vitamin A
94%
94%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
22%
22%
Exchanges:
1 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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