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