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Beefy Bean Soup (Gluten Free)

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  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 8
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Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.
Created Oct 11, 2012
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  • 1 tbsp (15 mL) vegetable oil
  • 3/4 lb (375 g) beef stew meat, cut into 1 inch (2.5 cm) pieces
  • 1 medium onion (about 1/2 cup/125 mL)
  • 3 cups (750 mL) beef broth
  • 1 cup (250 mL) dry white wine or beef broth
  • 2 tbsp (30 mL) chopped fresh thyme leaves or 2 tsp (10 mL) dried thyme leaves
  • 1/4 tsp (1 mL) pepper
  • 1 bay leaf
  • 2 cans (19 oz/540 mL each) navy, lima or great northern beans, rinsed and drained
  • 4 medium carrots, cut into 1-inch (2.5 cm) pieces
  • 2 medium celery stalks, cut into 1-inch (2.5 cm) pieces
  • Chopped fresh parsley, if desired
  • Crumbled cooked bacon, if desired


  • 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

  • Tip 1
    COOKING GLUTEN FREE : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Tip : 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

210 Calories, 7g Total Fat, 19g Protein, 27g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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