Beef and Bean Soup with Rye Croutons

• 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.

beans, beef stock, lean beef cubes, yellow onion, bell pepper, carrots, garlic, tomatoes, macaroni, salt, oregano, rye croutons

Taken from www.foodgeeks.com/recipes/17699 (may not work)