Tortellini Soup

• 1 lb. stew beef
• flour
• 1 can (15 1/2 oz.) great northern beans (rinse and drain)
• 1 can (14 1/2 oz.) diced tomatoes w/garlic & onions, undrained
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 small cans beef broth
• 2 cups frozen mixed vegetables (any combination)
• 1 cup frozen cheese tortellini
• 3/4 tsp. dried Italian seasoning
• Grated Parmesan cheese

1. Toss stew beef with a couple of tablespoons of flour until covered.
2. In a large soup pot, add a little vegetable oil and brown beef.
3. When beef is browned, add to pot, beans, tomatoes, salt, pepper, beef broth, and Italian seasoning.
4. Add a little water if needed to make sure meat and beans are covered.
5. Bring to boil, lower heat, cover and simmer for 1 1/2 hours.
6. A half hour before serving, fill second pot with 4 quarts of salted water and bring to a boil.
7. Add tortellini and frozen vegetables.
8. Reduce heat to medium and cook till tortellini and vegetables are tender (about 10 minutes).
9. Stir occasionally.
10. When done, drain and add to beef mixture.
11. Simmer another 5 minutes.
12. Serve and garnish with grated cheese.

stew beef, flour, beans, tomatoes, salt, pepper, beef broth, mixed vegetables, frozen cheese tortellini, italian seasoning, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141046 (may not work)