Beefy Bean Soup
Ingredients1 h 50 m servings 254 cals
- Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
- 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.
- 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.
- ®Reg. T.M. of General Mills, Inc. or its affiliates
Per Serving: 254 calories; 6.7 g fat; 26.7 g carbohydrates; 16.8 g protein; 23 mg cholesterol; 810 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...