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Steak & Bean Soup

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Submitted by rmbutler3

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

7 hrs

Ingredients

1 453.6
POUND G BEEF, ROUND STEAK
cut into 1/2 inch cubes
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML ONIONS
coarsley chopped
¼ 59
CUP ML CELERY
coarsely chopped
¼ 59
CUP ML CARROTS
coarsely chopped
¼ 1.3
TEASPOON ML GARLIC
minced
3 3
QUARTS QUARTS BEEF STOCK
prefer veal stock if possible *
1 237
1 237
CUP ML PINTO BEANS
1 1
DASH DASH RED HOT PEPPER SAUCE *
¼ 59
CUP ML TOMATO PASTE

Directions

Soak beans in cold water overnight.

Rinse; drain twice until quite dry.

Heat oil in soup pot; brown meat. Add onion, celery, carrots, and garlic; suate until tender.

Add stock and beans; simmer 45 minutes or until beans are tender.

Add Tabasco, salt and pepper. Stir in tomato paste; simmer 5 mins.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 225 36% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 396mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 43g
Vitamin A 16% Vitamin C 7%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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