Beefy Bean Soup Gluten Free Food

GLUTEN-FREE BEEFY BEAN SOUP

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.

BEEFY BEAN SOUP (GLUTEN FREE)

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.

BEEFY REFRIED BEAN SOUP

Steps:

• Roughly chop the onion, pepper, and celery.
• Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
• Add the beef and cook until browned.
• Add the tomatoes and refried beans with the garlic, spices, and mix well.
• Stir in the stock (you can use bouillon cubes and omit some of the water to make this as a dip) and bring to a boil.
• Reduce heat and simmer for 30 minutes stirring occasionally.
• Either use a stick blender or small batches into your food processor and puree the soup.
• Adjust the seasonings (I like mine A LOT spicier so I add more cayenne and some green chilies to the mix, sometimes a dash or two of Tabasco.).
• Serve with sour cream and tortilla chips.
• Freezes Well.

BEEFY BEAN AND HOMINY SOUP

Steps:

• Brown the ground round in lightly greased skillet.
• Add the garlic and onion and cook until the onion is lightly browned.
• Mix in the parsley, cilantro, and thyme.
• Transfer the beef mixture to a soup pot.
• Add the beef broth, pinto beans, hominy, salt and pepper.
• Bring mixture to a boil; reduce the heat and simmer for 30 minutes.
• Serve with the garnishes.

BEEFY BEAN SOUP

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.

BEEFY BEAN AND VEGETABLE SOUP

Steps:

• In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
• Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
• Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
• Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
• Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
• Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
• Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
• Ladle into bowls and top with more Parmesan cheese if desired.