GLUTEN-FREE BEEFY BEAN SOUP
Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP
Come home to a hearty beef and bean soup! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef and taco seasoning mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 8
Number Of Ingredients 16
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
- Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 0 g
BEEF & BLACK BEAN SOUP
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
BEEFY REFRIED BEAN SOUP
DO NOT BE FOOLED BY THE TITLE! Your kids, hubby, wifey, and everyone will eat it. I have made triple batches and could not keep it in the house. It's very smooth, and easily eaten by anyone with or without teeth. :) Fights have started over the leftovers.
Provided by Tugar357
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Roughly chop the onion, pepper, and celery.
- Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
- Add the beef and cook until browned.
- Add the tomatoes and refried beans with the garlic, spices, and mix well.
- Stir in the stock (you can use bouillon cubes and omit some of the water to make this as a dip) and bring to a boil.
- Reduce heat and simmer for 30 minutes stirring occasionally.
- Either use a stick blender or small batches into your food processor and puree the soup.
- Adjust the seasonings (I like mine A LOT spicier so I add more cayenne and some green chilies to the mix, sometimes a dash or two of Tabasco.).
- Serve with sour cream and tortilla chips.
- Freezes Well.
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