Beefy Bean Soup
Beefy Bean Soup might be a good recipe to expand your soup recipe box. This recipe serves 8 and costs $1.04 per serving. Watching your figure? This dairy free recipe has 294 calories, 17g of protein, and 7g of fat per serving. A mixture of elbow macaroni, onion, oregano, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Autumn event. This recipe is liked by 636 foodies and cooks. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is awesome. Users who liked this recipe also liked Gluten-Free Beefy Bean Soup, Beefy Black Bean Stew, and Beefy Bean and Corn Chili.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
4-1/2 teaspoons chicken bouillon granules
3/4 teaspoon dried basil
1/2 teaspoon dried minced garlic
3/4 cup uncooked elbow macaroni
1/2 pound ground beef
1/2 cup chopped onion
3/4 teaspoon dried oregano
3/4 teaspoon salt
1 can (29 ounces) tomato puree
1 cup water
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Directions In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through. Yield: 8 servings (3 quarts). Originally published as Beefy Bean Soup in Simple & DeliciousNovember/December 2007, p56 Nutritional Facts 1-1/2 cup equals 225 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 1,091 mg sodium, 33 g carbohydrate, 8 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender.
2. Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink.
3. Add garlic; cook 1 minute longer.
4. Drain.
5. Add to tomato mixture. Stir in beans; heat through.
Nutrition Information:
covered percent of daily need
