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Beef and Bean Soup Recipe

She Wears Many Hats
  • 150 minutes
  • Serves 8

INGREDIENTS

2 tbsp

Canola oil, divided

2 lb

beef stew meat, trimmed and cut into 1-inch pieces

2 cups

chopped onion

2 cups

sliced or chopped carrot

4

garlic cloves, minced or grated

2 cups

water

1 1/2 tsp

salt

1 tsp

black pepper

1 tsp

dried thyme

1/2 tsp

dried sage

4

bay leaves

32 oz

beef broth

3

(15.8) ounce cans Bush’s Cannellini Beans; drained (or Bush’s Great Northern Beans)