Beef and Bean Soup

By á-1399

Penzey's,

Ingredients

• 1 1/2 lbs beef stew meat, cubed
• 8 c water
• 4 t beef soup base
• 1/4 c butter, (1/2 stick)
• 3 medium large onions, chopped
• 3 carrots, peeled and sliced into 1/4" thick coins
• 1 green bell pepper, chopped
• 1 t oregano
• 1 t basil
• 1 t thyme
• 1 T parsley
• 1/4 t granulated garlic powder
• 1-28 oz csn diced tomatoes, drained
• 1 c white rice, uncooked
• 1-15 oz can kidney beans, drained
• salt and pepper to taste

Preparation

Step 1

Put the beef, water and soup base in a large stockpot and bring to a boil. Reduce heat to low and cook until the meat is tender, about 1 hour. When the beef is just about tender, heat the butter in a frying pan, add the onions, carrots, bell peppers, herbs and garlic powder and saute for about 5 minutes. Add to the stockpot. Add the tomatoes and rice to the pot and bring to a boil. Reduce heat and cook for about 20 minutes or until the vegetables and rice are cooked to your liking. Add more liquid if necessary. Stir in the beans and heat through. Add salt and pepper as desired.