Gluten Free Beefy Bean Soup Recipes

GLUTEN-FREE BEEFY BEAN SOUP

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

Gluten-Free Beefy Bean Soup image

Steps:

Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg

Ingredients

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso™ beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso™ beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

BEEFY SCALLOPED POTATOES - GLUTEN FREE

Make and share this Beefy Scalloped Potatoes - Gluten Free recipe from Food.com.

Provided by DoveChocolatierinKY

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Beefy Scalloped Potatoes - Gluten Free image

Steps:

Boil sliced potatoes until tender. Drain.
Brown ground beef and drain. Spread in 9 X 13 glass dish.
Sprinkle with chopped onion. Sprinkle half of shredded cheese over.
meat. Spread frozen green beans or mixed vegetables over meat and.
onion. Sprinkle mushrooms over vegetables.
Spread cooked sliced potatoes over vegetables. Spread the rest of the.
shredded cheese and then pour mushroom soup over the entire casserole.
(You could also make your own cheesy white sauce with butter, milk, and.
corn starch or GF flour and cheese such as Velveeta.).
Bake in 375-400 oven uncovered for about 30 minutes.

Nutrition Facts : Calories 794.7, Fat 30.4, SaturatedFat 12.5, Cholesterol 95.2, Sodium 1073.1, Carbohydrate 93.3, Fiber 13.4, Sugar 7.5, Protein 39.6

Ingredients

1 lb ground beef
1 small onion, chopped
1 (16 ounce) bag frozen green beans or 1 (16 ounce) bag mixed vegetables
1 (4 ounce) can mushrooms, drained (size is approx)
8 -10 potatoes, peeled and sliced
1 (14 ounce) can cream of mushroom soup, Progresso brand (size is approx)
1 -2 cup shredded cheese

BEEFY BEAN SOUP

This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Beefy Bean Soup image

Steps:

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.

Ingredients

1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup beef broth
4-1/2 teaspoons chicken bouillon granules
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 cup uncooked elbow macaroni
1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried minced garlic
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained

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