Beef and Bean Soup

Ingredients

• 2 Tablespoons bacon grease or lard divided
• 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
• 2 cups chopped onion
• 2 cups sliced or chopped carrot
• 4 garlic cloves, minced or grated
• 2 cups water
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 4 bay leaves
• 32 ounces beef broth
• 3 (15.8) ounce cans Bush’s Cannellini Beans; drained (or Bush’s Great Northern Beans)

Directions

1. Heat a large Dutch oven over medium-high heat. Add 1 Tablespoon lard and heat to a ripple.

2. Add beef to pan and brown on all sides, working in batches if needed. Remove beef from pan.

3. Add remaining 1 Tablespoon lard to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.

4. Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.

5. Discard bay leaves. Salt and pepper to taste.

Email to a friend | Print this recipe | Back