Beefy Bean Soup (Gluten Free)

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

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

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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.

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