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Gluten-Free Beefy Bean Soup
Gluten-Free Beefy Bean Soup
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Prep Time:
20 minutes
Total Time:
1 hour 50 minutes
Hearty beef and bean vegetable soup, a satisfying meal in a bowl.
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
Instructions:
  • In a Dutch oven, heat oil over medium-high heat. Cook beef and onion for about 15 minutes, stirring frequently, until beef is browned.
  • Add the broth, wine, thyme, pepper, and bay leaf to the pot. Bring it to a boil, then lower the heat, cover it, and let it simmer for about 45 minutes. Stir occasionally until the beef is nearly tender.
  • Combine beans, carrots, and celery in the pot. Let it simmer for about 30 minutes, stirring occasionally, until the veggies are tender. Discard the bay leaf and garnish with parsley and bacon before serving.

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