Beefy Bean Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
3/4 lb	340g / 11oz	Beef stew meat - cut 1" pieces
1 lb	454g / 16oz	Onion - chopped (1/2 cup) (medium)
3 cups	711ml	Beef broth
1 cup	237ml	Dry white wine
		= (or beef broth)
2 tablespoons	30ml	Chopped fresh thyme leaves
		= (or 2 tspns dried thyme leaves)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Bay leaf
2		Great northern - lima or
		Navy beans- (15 to 16 oz ea) - rinsed, drained
4		Carrots - cut 1" pieces (medium)
2		Celery stalks - cut 1" pieces (medium)
		Chopped fresh parsley - if desired
		Crumbled cooked bacon - if desired

Recipe Instructions

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 parsley and bacon.

This recipe yields 8 servings.

Nutritional Info Per Serving: Calories 210 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 25mg; Sodium 670mg; Potassium 860mg; Carbohydrate 27g (Dietary Fiber 8g); Protein 19g.

Diet Exchanges: 1 Starch; 2 Very Lean Meat; 2 Vegetable.

Description:

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

Source:
Back of the Box Recipes at http://www.backofthebox.com

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