Recipe for Beefy Bean Soup 
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Yield:
4
Ingredients:
Amount Ingredient
4 slc Bacon
1 tbl Vegetable Oil
3/4 lb Beef Stew Meat 1-inch pieces
1 med Onion Chopped - 1/2 Cup
3 cup Beef Broth
1 cup Dry White Wine
2 tbl Fresh Thyme 2 tsp dried
1/4 tsp Pepper
1 x Bay Leaf
32 oz Lima Beans Canned - drained
4 med Carrots 1-inch pieces
Instructions:
Instructions: BEANS: Use 2 cans 15 to 16 ounces each - navy, lima or great northern beans, rinsed and drained.

Cook bacon in Dutch oven or medium heat until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside. Heat oil in same 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 bacon over each serving. Sprinkle with parsley.

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