Beef and Bean Soup Like Grandma Used To Make


3 large carrots, diced

1 1/2 teaspoons salt

2 tablespoons butter

1 medium onion, chopped

2 tablespoons   minced garlic

3 celery stalks, chopped

1 pound stew beef

2 teaspoons dried parsley

1 teaspoon dried basil

1/2 teaspoon pepper

1 teaspoon salt (in addition to the salt above)

2 cups chicken broth/stock

1 cup beef broth

2 -15 oz. cans  pinto beans

2-15 oz. cans diced tomatoes

Fall is fast approaching. This is my favorite time of the year. It means the leaves are changing, the air is getting crisp, and that it's time for warm and yummy soups. Here is one I made today.

First take 3 large carrots that have been diced and 1 1/2 teaspoon of salt and boil them until carrots are soft and can be pierced with a fork.

Strain and set aside.

Melt two tablespoons butter in a large pot and sauté one medium onion, chopped; 2 tablespoons minced garlic; and 3 celery stalks, chopped. Sauté until onion is translucent and soft.

Add one pound of stew beef and cook until almost done.

Add 2 teaspoons dried parsley, 1 teaspoon dried basil, 1/2 teaspoon pepper, 1 teaspoon salt then stir and cook for one to two minutes.

Next add 2-15 oz. cans pinto beans, 2-15 oz. cans of diced tomatoes, 2 cups chicken broth, 1 cup beef broth and carrots. Cook until boiling.

Now eat and enjoy.


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