Dilled Beef And Bean Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil,
1 lbs: Beef round, cubed
3 cup: Beef broth,
1 large: Onion, chopped
2 tsp: Dried dill weed,
1/8 tsp: Pepper,
1: Bay leaf,
2 Stalks: celery,
2 medium: Carrots, sliced
15 ounce: Black beans, drained & rinsed
1/4 cup: Sour cream,
Directions:
Heat oil in dutch oven over medium heat until hot. Cook beef in oil
about 15 minutes, stirring occasionally, until brown; drain. Stir in
broth, onion, dillweed, pepper and bay leaf. Heat to boiling; reduce
heat. Cover and simmer 30 to 45 minutes or until beef is almost
tender. Stir in celery and carrots. Heat to boiling; reduce heat.
Cover and simmer about 15 minutes or until vegetables are tender.
Remove bay leaf and stir in beans.
TO STORE: Refrigerator-store tightly covered no longer than 48 hours.
Freezer-Cool soup 30 minutes. Place in labeled airtight 2 quart
freezer containers. Freeze no longer than 2 months.
TO REHEAT FROM REFRIGERATOR: Stove-About 25 minutes before serving,
heat soup in 3 quart saucepan over medium heat, stirring
occasionally, until hot. Top each serving with sour cream.
Microwave-About 15 minutes before serving, place in casserole. Cover
and microwave on high 10 to 12 minutes, stirring after 5 minutes
until hot. Top each serving with sour cream.
TO REHEAT FROM FREEZER: Stove-About 40 minutes before serving, dip
container into hot water to loosen; remove container. Cover and heat
in 3 quart saucepan over medium heat, turning and stirring
occasionally, until hot. Top with sour cream. Microwave-About 35
minutes before serving, remove lid from freezer container; place
container upside down in 2 quart casserole. Microwave on HIGH 5
minutes; remove container. Cover and microwave on high 10 to 15
minutes longer, breaking up and stirring every 5 minutes until hot.
Serve with sour cream. 350 calories and 13 grams fat.
Recipe By : BC Do-Ahead Cookbook
From: Meg Antczak Date: 07-23-95 (22:23) (159)
Fido: Cooking
Source from luhu.jp
about 15 minutes, stirring occasionally, until brown; drain. Stir in
broth, onion, dillweed, pepper and bay leaf. Heat to boiling; reduce
heat. Cover and simmer 30 to 45 minutes or until beef is almost
tender. Stir in celery and carrots. Heat to boiling; reduce heat.
Cover and simmer about 15 minutes or until vegetables are tender.
Remove bay leaf and stir in beans.
TO STORE: Refrigerator-store tightly covered no longer than 48 hours.
Freezer-Cool soup 30 minutes. Place in labeled airtight 2 quart
freezer containers. Freeze no longer than 2 months.
TO REHEAT FROM REFRIGERATOR: Stove-About 25 minutes before serving,
heat soup in 3 quart saucepan over medium heat, stirring
occasionally, until hot. Top each serving with sour cream.
Microwave-About 15 minutes before serving, place in casserole. Cover
and microwave on high 10 to 12 minutes, stirring after 5 minutes
until hot. Top each serving with sour cream.
TO REHEAT FROM FREEZER: Stove-About 40 minutes before serving, dip
container into hot water to loosen; remove container. Cover and heat
in 3 quart saucepan over medium heat, turning and stirring
occasionally, until hot. Top with sour cream. Microwave-About 35
minutes before serving, remove lid from freezer container; place
container upside down in 2 quart casserole. Microwave on HIGH 5
minutes; remove container. Cover and microwave on high 10 to 15
minutes longer, breaking up and stirring every 5 minutes until hot.
Serve with sour cream. 350 calories and 13 grams fat.
Recipe By : BC Do-Ahead Cookbook
From: Meg Antczak Date: 07-23-95 (22:23) (159)
Fido: Cooking
Source from luhu.jp
Tags
Soup/stew