Beef and Bean Soup with 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)

Another recipe

Switch theme