Sirloin Burger and Navy Bean Soup
From deedeec 17 years ago
- 360 minutes to make
- Serves 4
This is my winning entry to the Progresso soup cooking competition back in about 1998/1999.
Ingredients
- ½ pound dried navy beans, picked and washed shopping list
- 4 cups water shopping list
- 1 lb ground sirloin or ground beef shopping list
- 2 cloves of garlic, minced shopping list
- 2 cups beef broth, boiling shopping list
- 2 large carrots, sliced ½” thick shopping list
- 2 ribs celery, sliced ¼” thick shopping list
- 1 medium onion, chopped shopping list
- 1 14.5-ounce can tomatoes, diced, with juice shopping list
- 1 bay leaf shopping list
- ½ teaspoon dried thyme leaves shopping list
- 6 whole peppercorns shopping list
- ¼ cup fresh parsley, chopped shopping list
- salt and pepper to taste shopping list
How to make it
- Place beans in a deep sauce pan with 4 cups of water. Over medium-high heat, bring to a boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Cover and let stand for at least 1 hour. (or soak over night)
- Sauté ground beef over medium-high heat, with minced garlic, till browned. Trying not to break up the meat in to overly small pieces. You want to maintain nice meaty chunks for the soup.
- Transfer beans and liquid into a crockpot. Add browned beef to crockpot. Then add the boiling hot broth, carrots, celery, onion, and tomatoes with juice, bay leaf, thyme, and peppercorns. Cover and cook on high for 5 hours, or until the beans are done.
- Stir in parsley, salt and pepper to taste. Remove bay leaf and peppercorns (if desired). Heat for 15 more minutes and serve.
The Rating
Reviewed by 2 people-
I've been making a lot of soups lately, and this sounds most delicious! I love the ease of the crock pot. Thanks for the great post, Dee! And congrats on the win!
lori4flavor
in Chicago loved it
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