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Tomato Beef and Bean Soup

Tomato Beef and Bean Soup
  • Prep 35 min
  • Total 2 hr 5 min
  • Ingredients 10
  • Servings 8
Warm up with a simple-yet-hearty tomato beef and bean soup. Make it ahead for busy weeknights. Check out the expert tips for a few ideas on how to make this cozy soup your own.
Updated October 7, 2016
Make With
Make With
Pillsbury Bread

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb beef stew meat, cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 carton (32 oz) Progresso™ beef flavored broth
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 2 cans (15 oz each) Progresso™ cannellini beans, drained
  • 2 cups chopped carrots
  • 1 1/2 teaspoons dried thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Cook beef and onion in oil 8 to 10 minutes, stirring occasionally, until beef is browned.
  • 2
    Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 45 minutes. Uncover; simmer 30 to 45 minutes or until beef is tender.

  • You can stir in fresh baby spinach the last 10 minutes of cook time. Or add cooked pasta, such as macaroni or rotini.
  • Try adding additional ingredients to flavor the soup, such as crushed red pepper flakes, chopped fresh Italian (flat-leaf) parsley or chopped fresh basil leaves, or serve with grated Parmesan cheese.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1120mg
47%
Potassium
310mg
9%
Total Carbohydrate
29g
10%
Dietary Fiber
6g
26%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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