Italian Beef and Bean Soup Recipe
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This recipe for Italian Beef and Bean Soup, by Tanya Schiele, is from The Burt Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Tanya Schiele Added: Thursday, September 4, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: - 2 tsp - flour - 1/4 tsp - salt - 1/4 tsp - pepper - 1 lb - round steak - cut into small pieces - 1 tbsp - olive oil - 1 - 15oz can - Romano beans - drained, rinsed - 1 - 19oz can - crushed tomatoes - 1/2 cup - celery - diced - 1/2 cup - sliced carrots - 1/4 cup - onion - diced - 1/4 cup - frozen peas - 1/4 cup - green pepper - chopped - 1/4 cup - frozen corn - 1 tsp - dill weed - 1 tsp - basil - 1 tsp - oregano - 3 cups - water - 2 tbsp - flour - mixed with 1/2 cup water to from a slurry
- Parmesan cheese for garnish
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Directions: |
Directions:- heat oil in Dutch oven - in a large freezer bag pour the flour, salt pepper - add meat, seal shake to coat - brown meat in Dutch oven - about 5 minutes - add rest of ingredients, except slurry - bring to a boil, reduce heat simmer uncovered 20 minutes, until veggies are slightly tender - stir in flour slurry - bring back up to a boil to thicken - serve with Parmesan sprinkled on top, and a slice of multigrain bread
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Personal
Notes: |
Personal
Notes: This soup has intense flavor, good cold day meal.
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