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
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
-
Step1Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
-
Step2Stir 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.
-
Step3Stir 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;Tips from the Betty Crocker Kitchens
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