I love hearty soups because hearty soups give you that warmth that no other dish can ever give you. Believe me when I say that no one can ever resist a really delicious soup most especially on a cold evening. In fact, they will even ask for seconds! Our friend over at She Wears Many Hats has this to say about this recipe:
“This Beef and Bean Soup recipe is easy to prepare and only gets better the longer it sits and waits until you’re ready to devour it. Our family has always enjoyed cooking with beans (Bush’s Beans being our favorite). Beans not only lend wonderful flavor and texture to any dish, but they are totally filling and have many nutritional benefits too.”
Here we go with another healthy recipe that tastes so good and flavorful that you wouldn’t complain about it being healthy. My niece loves this soup and my niece never loves a soup that has any type of vegetables on it! So this one is a sure winner for those who have kids at home.
Ingredients:
2 tablespoons Wesson Canola oil, divided
2 pounds Tyson beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon Morton salt
1 teaspoon McCormick black pepper
1 teaspoon McCormick dried thyme
1/2 teaspoon McCormick dried sage
4 McCormick bay leaves
32 ounces College Inn beef broth
3 (15.8) ounce cans Bush’s Cannellini Beans; drained (or Bush’s Great Northern Beans)
Instructions:
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
Discard bay leaves. Salt and pepper to taste.
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Quick Tip: Replace the barley with white beans since white beans can add the same kind of creaminess to dishes similar to what barley tends to give the Beef and Barley Soup.
Thanks again to She Wears Many Hats for this amazing recipe.