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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. MORE+ LESS-

By Pillsbury Kitchens

October 7, 2016

Ingredients

tablespoon vegetable oil

lb beef stew meat, cut into 1-inch pieces

large onion, chopped

carton (32 oz) Progresso™ beef flavored broth

can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

cans (15 oz each) Progresso™ cannellini beans, drained

cups chopped carrots

1 1/2

teaspoons dried thyme leaves

3/4

teaspoon salt

1/4

teaspoon ground black pepper

Steps

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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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 35

% Daily Value

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;