Italian Beef and Bean Soup

Delicious flavor in this soup, a good cold day meal, serve with some multi-grain bread or fresh baguette. Found it in a magazine and tweaked it a little.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 2  teaspoons flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  lb  round steak, cut in small pieces
• 1  tablespoon olive oil
• 15  ounces  romano beans
• 19  ounces crushed tomatoes
• 1⁄2 cup  diced celery
• 1⁄2 cup  sliced carrot
• 1⁄4 cup  diced onion
• 1⁄2 cup  frozen peas
• 1⁄4 cup  chopped green pepper
• 1⁄4 cup frozen corn
• 1  teaspoon dill weed
• 1  teaspoon basil
• 1  teaspoon oregano
• 3  cups water
• 2  tablespoons flour, 1/2 cup water made into a slurry to thicken at the end
•  parmesan cheese (to garnish)

Directions

1. Chop all veggies, cut up meat in small pieces, drain and rinse beans.
2. In a large freezer bag, pour the flour, salt and pepper.
3. Toss in meat, seal and shake until coated.
4. Heat dutch oven or large saucepan, add oil, cook meat over medium high heat until brown on all sides, about 5 minutes.
5. Add rest of ingredients except flour slurry.
6. Bring to boil, reduce heat, simmer uncovered about 20 minutes, or until veggies are slightly tender.
7. Add flour slurry, raise temp enough to bring to a quick boil to thicken the broth.
8. Sprinkle parmesan cheese on top and serve with some fresh bread.