Best 4 Gluten Free Beefy Bean Soup Recipes

GLUTEN-FREE BEEFY BEAN SOUP

Gluten-Free Beefy Bean Soup image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso™ beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso™ beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg

BEEFY BEAN SOUP (GLUTEN FREE)

Beefy Bean Soup (Gluten Free) image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Time 1h50m

Yield 8

Number Of Ingredients 13

Ingredients

1 tbsp (15 mL) vegetable oil
3/4 lb (375 g) beef stew meat, cut into 1 inch (2.5 cm) pieces
1 medium onion (about 1/2 cup/125 mL)
3 cups (750 mL) beef broth
1 cup (250 mL) dry white wine or beef broth
2 tbsp (30 mL) chopped fresh thyme leaves or 2 tsp (10 mL) dried thyme leaves
1/4 tsp (1 mL) pepper
1 bay leaf
2 cans (19 oz/540 mL each) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch (2.5 cm) pieces
2 medium celery stalks, cut into 1-inch (2.5 cm) pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 8 servings, Sodium 670 mg

BEEFY BEAN SOUP

Beefy Bean Soup image

This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup beef broth
4-1/2 teaspoons chicken bouillon granules
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 cup uncooked elbow macaroni
1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried minced garlic
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained

Steps:

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.

BEEFY BEAN SOUP

Beefy Bean Soup image

Got soup? Here 's a hearty beef soup that 's loaded with beans and vegetables. It 's a meal all in itself.

Provided by Allrecipes Member

Time 1h50m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
¾ pound beef stew meat, cut into 1 inch cubes
1 onion, chopped
3 cups beef broth
1 cup dry white wine
2 tablespoons chopped fresh thyme
¼ teaspoon ground black pepper
1 bay leaf
2 (15 ounce) cans navy beans, rinsed and drained
4 medium (blank)s carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces

Steps:

Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with chopped fresh parsley and crumbled cooked bacon, if desired.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.7 g, Cholesterol 22.9 mg, Fat 6.7 g, Fiber 6.7 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 810 mg, Sugar 2.5 g