Beef and Bean Soup with Rye Croutons



8 servings



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


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.

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