Beef Stew Bean Soup
a recipe that serves 6 by
Ingredients:
1 1/2 pounds of beef stew meat, cut into approximately 1″ pieces
3 pates butter
2 small cloves garlic, finely chopped
1 small onion, chopped
5 cups beef broth
1 cup of dry white wine or another cup of beef broth
4 medium carrots, cut into 1″ pieces
3 large celery, cut into 1″ pieces
2 small potatoes, diced into 1/2″ cubes or 1 cup cooked pasta- elbows, small shells, etc.
2 cans beans, drained and rinsed, 15-16 oz the same or different:
great northern, small white beans, Cannellini, etc.
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Directions:
1. In a large stock pot sprayed with pam, melt butter. Add meat, garlic and onions; cook about 15 minutes, browning meat and stirring often.
2. Add 4 cups of beef broth, wine, pepper, garlic powder, onion powder, parsley, carrots and celery. Bring to a boil and reduce heat. Simmer covered with cover slightly ajar, for 45 minutes. Stir occasionally.
3. Add remaining beef broth, beans and potatoes. Simmer covered with cover slightly ajar, for another 45 minutes. Stir occasionally. The last 15 minutes keep checking the tenderness of the vegetables to make sure they are soft, not mushy or hard.
4. Serve hot with bread or crackers.