Beef and Bean Soup with Rye Croutons
|
Ingredients
| 1 can (1 lb.) | Great Northern beans, drained | | 2 cups | beef stock (homemade is preferred) | | 2 lbs. | lean beef cubes | | 1 cup | yellow onion, chopped | | 1/2 cup | bell pepper, chopped | | 1 cup | carrots, sliced | | 2 cloves | garlic, minced | | 1 can (1 lb.) | tomatoes, undrained, cut up | | 2 cups | cooked macaroni | | Salt and Pepper, to taste | | 1 tsp. | oregano | | Rye Croutons |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a soup kettle combine beans, stock, beef, onion, bell pepper, carrots and garlic. Add more beef stock if necessary, to cover ingredients. Cover and simmer 1 hour. Add remaining ingredients, simmer 15 minutes longer.
Rye Croutons:
Heat oven to 300°F. Trim crust from 6 thick slices of rye bread. Brush both sides of each slice with melted butter. Cut bread into 1/2-inch cubes. Spread cubes on a cookie sheet. Bake 1 hour. Cool and store in a tightly covered container in refrigerator.
Author's Comments
Rye Croutons are good as a salad garnish, too.
Similar Recipes
bean soup, soups