Dilled beef and bean soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
1 pounds Beef round -- cubed
3 cups Beef broth
1 large Onion -- chopped
2 teaspoons Dried dill weed
⅛ teaspoon Pepper
1 Bay leaf
2 Stalks celery
2 mediums Carrots -- sliced
15 ounces Black beans -- drained & rinsed
¼ cup Sour cream

Directions

Heat oil in dutch oven over medium heat until hot. Cook beef in oil about 15 minutes, stirring occasionally, until brown; drain. Stir in broth, onion, dillweed, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 45 minutes or until beef is almost tender. Stir in celery and carrots. Heat to boiling; reduce heat.

Cover and simmer about 15 minutes or until vegetables are tender.

Remove bay leaf and stir in beans.

TO STORE: Refrigerator-store tightly covered no longer than 48 hours.

Freezer-Cool soup 30 minutes. Place in labeled airtight 2 quart freezer containers. Freeze no longer than 2 months.

TO REHEAT FROM REFRIGERATOR: Stove-About 25 minutes before serving, heat soup in 3 quart saucepan over medium heat, stirring occasionally, until hot. Top each serving with sour cream.

Microwave-About 15 minutes before serving, place in casserole. Cover and microwave on high 10 to 12 minutes, stirring after 5 minutes until hot. Top each serving with sour cream.

TO REHEAT FROM FREEZER: Stove-About 40 minutes before serving, dip container into hot water to loosen; remove container. Cover and heat in 3 quart saucepan over medium heat, turning and stirring occasionally, until hot. Top with sour cream. Microwave-About 35 minutes before serving, remove lid from freezer container; place container upside down in 2 quart casserole. Microwave on HIGH 5 minutes; remove container. Cover and microwave on high 10 to 15 minutes longer, breaking up and stirring every 5 minutes until hot.

Serve with sour cream. 350 calories and 13 grams fat.

Recipe By : BC Do-Ahead Cookbook From: Meg Antczak Date: 07-23-95 (22:23) (159) Fido: Cooking

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