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.

  • Prep Time 20 min
  • Total Time 1 hr 50 min
  • Servings 8

Ingredients

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.

Expert Tips

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
25 mg
25 %;
Sodium
670 mg
670 %;
Total Carbohydrate
27 g
27 %
(Dietary Fiber
8 g
8 %
),
Protein
19 g
19 %
;
% Daily Value*:
Vitamin A
94%;
Vitamin C
2%;
Calcium
4%;
Iron
22%;
Exchanges:
1 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.