Best Italian Beef And Bean Soup Recipes

ITALIAN BEEF AND BEAN SOUP

Italian Beef and Bean Soup image

Delicious flavor in this soup, a good cold day meal, serve with some multi-grain bread or fresh baguette. Found it in a magazine and tweaked it a little.

Provided by Tanya D

Categories Chowders

Time 55m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb round steak, cut in small pieces
1 tablespoon olive oil
15 ounces romano beans
19 ounces crushed tomatoes
1/2 cup diced celery
1/2 cup sliced carrot
1/4 cup diced onion
1/2 cup frozen peas
1/4 cup chopped green pepper
1/4 cup frozen corn
1 teaspoon dill weed
1 teaspoon basil
1 teaspoon oregano
3 cups water
2 tablespoons flour, 1/2 cup water made into a slurry to thicken at the end
parmesan cheese (to garnish)

Steps:

Chop all veggies, cut up meat in small pieces, drain and rinse beans.
In a large freezer bag, pour the flour, salt and pepper.
Toss in meat, seal and shake until coated.
Heat dutch oven or large saucepan, add oil, cook meat over medium high heat until brown on all sides, about 5 minutes.
Add rest of ingredients except flour slurry.
Bring to boil, reduce heat, simmer uncovered about 20 minutes, or until veggies are slightly tender.
Add flour slurry, raise temp enough to bring to a quick boil to thicken the broth.
Sprinkle parmesan cheese on top and serve with some fresh bread.

Nutrition Facts : Calories 95.3, Fat 2.8, SaturatedFat 0.7, Cholesterol 21.6, Sodium 270.9, Carbohydrate 8, Fiber 1.9, Sugar 2.5, Protein 10

ITALIAN BEEF AND BEAN SOUP

Italian Beef and Bean Soup image

Souper solution. Serve this soup with a salad and breadsticks and make it a quick and easy meal in minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 10

Ingredients

2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb boneless beef round steak, cut into 1/2-inch cubes
1 tablespoon olive or canola oil
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 cups frozen Italian-blend vegetables (from 1-lb bag)
3 cups water
Grated Parmesan cheese, if desired

Steps:

In 1-quart resealable food-storage plastic bag, place flour, salt and pepper. Seal bag; shake until blended. Add beef; seal bag and shake until beef is evenly coated with flour mixture.
In 3-quart heavy saucepan or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 5 minutes, stirring occasionally, until brown on all sides.
Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat; simmer uncovered 15 to 20 minutes or until vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 230, Carbohydrate 25 g, Cholesterol 35 mg, Fiber 6 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 g