ITALIAN BEEF AND BEAN SOUP

Italian Beef and Bean Soup image

Provided by Tanya D

Time 55m

Yield 12 serving(s)

Number Of Ingredients 19

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