"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Beef and Bean Soup Recipe

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This recipe for Italian Beef and Bean Soup, by , is from The Burt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tanya Schiele
Added: Thursday, September 4, 2008


- 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

- 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


Personal Notes:
Personal Notes:
This soup has intense flavor, good cold day meal.




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