Best Beef Soup
tablespoon vegetable oil
pound beef stew meat, cut into 1-inch pieces
medium onion, chopped (1/2 cup)
cups Progresso™ beef flavored broth (from 32-ounce carton)
tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
cans (15 to 16 ounces) navy beans, rinsed and drained
medium carrots, cut into 1-inch pieces
medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- The best part about making all homemade soup is that it’s easy to make it your own and modify it according to your personal tastes. This beef soup is no exception. For instance, instead of using white wine, you may find you prefer the robust, umami flavor of red. Red or white, just be sure to use the same amount of wine stated in the recipe. Now that you’ve mastered this recipe, we have plenty more simmering soup recipes for you to conquer.