Italian Beef and Bean Soup

• flour↗2 teaspoons
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• round steak↗1 lb

  cut in small pieces

• olive oil↗1 tablespoon
• romano beans↗15 ounces
• crushed tomatoes↗19 ounces
• diced celery1⁄2 cup
• sliced carrot1⁄2 cup
• diced onion1⁄4 cup
• frozen peas↗1⁄2 cup
• chopped green pepper1⁄4 cup
• frozen corn↗1⁄4 cup
• dill weed↗1 teaspoon
• basil↗1 teaspoon
• teaspoon oregano↗1
• cups water↗3
• tablespoons flour, 1/2 cup water made into a slurry to thicken at the end↗2
• parmesan cheese (to garnish)↗

Step-by-step instructions

1. 1

   Chop all veggies, cut up meat in small pieces, drain and rinse beans.

2. 2

   In a large freezer bag, pour the flour, salt and pepper.

3. 3

   Toss in meat, seal and shake until coated.

4. 4

   Heat dutch oven or large saucepan, add oil, cook meat over medium high heat until brown on all sides, about 5 minutes.

5. 5

   Add rest of ingredients except flour slurry.

6. 6

   Bring to boil, reduce heat, simmer uncovered about 20 minutes, or until veggies are slightly tender.

7. 7

   Add flour slurry, raise temp enough to bring to a quick boil to thicken the broth.

8. 8

   Sprinkle parmesan cheese on top and serve with some fresh bread.