Campbells Bean and Beef Soup Recipe

6 Srvings
Ingredients:
2 stalks Celery
1 medium Onion
8 strips beef
1 large Carrot
4 cloves Garlic
1 1/4 teaspoon Kosher salt
1/2 teaspoon Pepper
2 cans (15 ounce) Great Northern Beans
2 can (16 oz) Chicken broth
2 tablespoons Fresh parsley

Directions:

• In large pan, fry the beff until crisp.
• Remove & drain on paper towels. Let cool. Chop and set aside
• Over medium heat, add the carrot to the pan drippings in the dutch oven & saut for 5 mins.
• Add the onion, celery, and garlic, Toss well & cooking for 3 mins more.
• Add the chicken broth  and beans  & 1 can of water.
• Bring to a boil, cover, ad reduce heat to low.
• Let simmer for 10 mins.
• Uncover & with a potato masher partially mash the bean mixture until it thickens slightly.
• Toss in the salt,  parsley, pepper, & beef.