Beefy Bean Soup (Gluten Free)

 

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

• 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.