Beef and Bean Soup with Rye Croutons Recipe

Name: Beef and Bean Soup with Rye Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (1 lb.) Great Northern beans, drained; 2 cups beef stock (homemade is preferred); 2 lb. lean beef cubes; 1 cup yellow onion, chopped; 1/2 cup bell pepper, chopped; 1 cup carrots, sliced; 2 cloves garlic, minced; 1 can (1 lb.) tomatoes, undrained, cut up; 2 cups cooked macaroni; Salt and Pepper, to taste; 1 tsp. oregano; Rye Croutons

Servings: persons

1 can (1 lb.) Great Northern beans, drained
2 cups beef stock (homemade is preferred)
2 lb. lean beef cubes
1 cup yellow onion, chopped
1/2 cup bell pepper, chopped
1 cup carrots, sliced
2 cloves garlic, minced
1 can (1 lb.) tomatoes, undrained, cut up
2 cups cooked macaroni
Salt and Pepper, to taste
1 tsp. oregano
Rye Croutons

1
In a soup kettle combine beans, stock, beef, onion, bell pepper, carrots and garlic.
2
Add more beef stock if necessary, to cover ingredients.
3
Cover and simmer 1 hour.
4
Add remaining ingredients, simmer 15 minutes longer.
5
Rye Croutons: Heat oven to 300F.
6
Trim crust from 6 thick slices of rye bread.
7
Brush both sides of each slice with melted butter.
8
Cut bread into 1/2-inch cubes.
9
Spread cubes on a cookie sheet.
10
Bake 1 hour.
11
Cool and store in a tightly covered container in refrigerator.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can (1 lb.) Great Northern beans, drained, 2 cups beef stock (homemade is preferred), 2 lb. lean beef cubes, 1 cup yellow onion, chopped, and more.

Yes, Beef and Bean Soup with Rye Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Bean Soup with Rye Croutons

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