Beef and Nine-Bean Soup

Beef and Nine-Bean Soup
Created by Chef Dale MacKay
1   cup CO-OP GOLD PURE Pulse Soup Mix
1   tablespoon vegetable oil
2   cups CO-OP Stewing Beef, ¼-inch dice
2   cups button mushrooms, quartered
1   cup onion, ½-inch dice
1   cup carrot, ½-inch dice
1   cup cabbage, ¼-inch slice
2   teaspoons garlic, minced
1   teaspoon salt
  teaspoon black pepper
8   sprigs of thyme
2   900 mL cartons CAMPBELL’S 30% Less Sodium Ready to Use Beef Broth

Serves: 4
Soak Time: overnight
Prep Time: 10 minutes
Cook Time: 1 hour

Soak soup mix in water overnight.

Heat oil in a large soup pot over medium-high heat. Brown beef and add mushrooms and onion to pot. Cook for two minutes. Add carrot, cabbage, garlic, salt, pepper and thyme and cook for two more minutes. Add soup mix and broth, bringing to a boil. Cover, reduce heat and simmer for 45 to 60 minutes until pulses are cooked and beef is tender. Remove sprigs of thyme.

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