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Gluten-Free Beefy Bean Soup

  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 8

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

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

Steps

Hide Images
  • 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 parsley and bacon.

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
65
% Daily Value
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;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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