Beefy Bean Soup

3

"Got soup? Here 's a hearty beef soup that 's loaded with beans and vegetables. It 's a meal all in itself."

Ingredients

1 h 50 m {{adjustedServings}} servings 254 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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 chopped fresh parsley and crumbled cooked bacon, if desired.
Tips & Tricks

Footnotes

  • (R)Reg. T.M. of General Mills, Inc. or its affiliates
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

3
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is one of the few bean dishes my kids will eat!

This turned out to be a waste of stew meat. All you could really taste was the thyme, otherwise it was watery and tasteless. I had added extra veggies to make it more like a stew, that did not...

I served it in a bread bowl and was a wonderful treat for a cold, snowy evening!