Italian Beef and Bean Soup

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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